Tag Archives: adult beverage

friday at five :: apple cider bourbon + amaretto

If this cocktail doesn’t say ‘Autumn is Here’ then I don’t know what does. Try this glorious mixed drink from Floating Kitchen —  Apple Cider, Bourbon and Amaretto Cocktails with Brûléed Oranges. It’s the Bru¨ˆleéd Oranges that make this beauty all the more delish.

cranberry tangerine rosemary + cream soda mocktail :: friday at five

lily mocktail-2
Today, in the studio, we added a little extra cheer to our mocktails {aka, vodka}. We’ve been working extra hard on getting our “riveting” belt straps completed and ready for market. An extra shot was mandatory {what’s your excuse?}.
Read more…

happy birthday lissy :: friday at five

tiffany cocktail
Breakfast at Tiffany’s
1 part Mango Rum
1 part pineapple juice
1 part soda water
dash of Blue Curacao
sugar for the rim

First sugar the rim of each glass by dipping the rim in either lemon or lime juice and then into sanding sugar. In a shaker with ice; combine the rum, pineapple juice and blue Curacao and shake. Pour the mixture into an ice filled glass… then fill the rest of the glass with soda water!

“True beauty in a woman is reflected in her soul.” – Audrey Hepburn

friday at five : amontillado sherry hot toddy


SwallowTail_sherry_hot_toddy (1)

Serves 4
Bring to a boil:

  • 2 Lemons juiced
  • 1 Lemon rind zested
  • Cayenne – pinch
  • 1/4  cup Sugar – add a little more or less depending on how sweet you like it

Reduce heat to a simmer and add the booze:

  • 2 shots Alvear Amontillado Sherry
  • 2 shots Ballentine’s Whiskey

Turn element off and serve in classy tea cups.  Add a tarragon leaf – one in each cup.

{via 1 fashion week |2 swallow tail supper club}

kiwi capiroska :: friday at five


We’re crazy about Spoon Fork Bacon. If you haven’t tuned into their blog … you have no idea of what you’re missing. Thanks Teri + Jenny. {check out their new book}

Makes 6
2 cups kiwi, peeled and diced
12 mint leaves, divided
2 tablespoons sugar, divided
3 limes, juiced
2 cups high quality vodka
2 cups tonic water (or coconut flavored sparkling water)
ice cubes
1 kiwi, peeled and thinly sliced
1. Line six glasses up and fill each with 1/3 cup of diced kiwis, 2 mint leaves, 1 teaspoon sugar, and ½ lime juiced.
2. Muddle together the contents of each glass until fully combined.
3. Fill each glass with ice and top off with 1/3 cup vodka and 1/3 cup tonic water.
4. Stir, finish each with a kiwi garnish and serve.

friday at five :: bellini


The Bellini was invented sometime between the late 1930’s and the mid 1940’s by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy.  Cipriani named the cocktail “Bellini” because of its unique pick color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th century Venetian artist, Giovanni Bellini.

Another Italian artist, Livia Cives, was recently inspired by the Bellini’s rich Venetian history to create this beautiful interpretation of the cocktail.  Livia used the island of Murano, just north of Venice, and the Murano glass for which it is so well known, as the inspiration for her color palette on this piece.

Bellini recipe:
2 oz. peach juice or peach purée
4 oz. Prosecco sparkling wine

Pour the peach juice or peach purée into a Champagne flute, slowly add the Prosecco, and enjoy!

{reblogged via The Art of Cocktails … Illustrated}

friday at five : guava rose


  • 2 oz Leblon Cachaça
  • .75 oz Guava puree
  • 1.5 oz Rose syrup
  • .75 oz Lime juice
  • 1.5 scoops Ice

Garnish: Rose petal

Glass: Coupe


Add all the ingredients to a blender and blend for about 30 seconds. Serve in a coupe glass. Garnish with a rose petal.

{ contributed by , via Liquor }

friday at five :: cherry collins


  • 2 oz Grey Goose Cherry Noir Flavored Vodka
  • .75 oz Fresh lemon juice
  • .75 oz Simple syrup (one part sugar, one part water)
  • Club soda

Garnish: Cherry

Glass: Highball


Add the vodka, lemon juice and simple syrup to a highball glass filled with ice. Fill with club soda and garnish with a cherry.

{contributed by Grey Goose Vodka}

friday at five : snap. crackle. drop

Sweet and Savory

Here’s to a fun evening last night, ladies … tequila tasting and a fashion show. Don Julio was one of our favorites.


  • 1.5 oz Don Julio Reposado Tequila
  • 7 to 8 dashes Angostura Bitters
  • 4 to 5 twists Freshly ground black pepper
  • 1 Lime wedge

Glass: Shot


Pour the tequila into a shot glass. Stir together the bitters and pepper on a saucer until they form a paste and coat one side of the lime wedge with the mixture. Take a bite of the lime and then sip the spirit.

{contributed by  via Liquor.com}

friday at five :: irish blonde


  • 2 oz Michael Collins Blended Irish Whiskey
  • .75 oz Orange Curaçao
  • .25 oz La Ina Fino Sherry
  • 1 dash Regans’ Orange Bitters

Garnish: Flamed orange peel

Glass: Martini


Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled Martini glass. Garnish with a flamed orange peel.

{recipe and image via Liquor, contributed by Dale DeGroff}

tom & jerry :: friday at five

TOM & JERRY = lots and lots of crazy delicious calories

Contributed by David Wondrich


  • Boiling water
  • 1 tbsp Tom & Jerry Batter*
  • 1 oz Cognac
  • 1 oz Dark rum
  • Whole milk, hot
  • Garnish: Nutmeg, clove and allspice
  • Glass: Coffee mug or Tom & Jerry cup

Rinse a small coffee mug (or, indeed, a white ceramic Tom & Jerry cup) with boiling water to warm it and discard the water. Add the batter, cognac and rum to the cup and fill with hot milk. Garnish with a mixture of 2 parts freshly grated nutmeg to 1 part each ground clove and ground allspice.

*Tom & Jerry Batter


  • 12 Eggs, separated
  • 1 tsp Cream of tartar
  • 2 lb Sugar
  • 2 oz Dark Jamaican-style rum
  • 1 tsp Vanilla extract (optional)

In a nonreactive bowl, whip the egg whites twith the cream of tartar until they form stiff peaks.  In a separate bowl, beat the yolks with the sugar, rum and vanilla (if using). When the mixture is completely liquid, fold it into the whites.

David Wondrich is the author of Punch: The Delights (and Dangers) of the Flowing Bowl and Esquire magazine’s drinks correspondent. He is also a Liquor.com advisor.

apple toddy :: friday at five


  • Boiling water
  • Half a baked Macintosh apple
  • 1 heaping tsp Sugar
  • 2 oz Bonded applejack (Laird’s), cognac (Martell VSOP) or bourbon (Woodford Reserve)

Garnish: Grated nutmeg

Glass: Mug


Fortunately, the labor-intensive part of this drink lies solely in baking the apples. Take half as many Macintosh apples as you’d like to make drinks, core them, peel them and wrap them in wet parchment paper. Bake them in a 350-degree oven for 30 to 45 minutes until completely soft. Set aside until cool. For each drink, warm a heatproof mug by rinsing it with boiling water. Put in half a baked apple and a heaping teaspoon of sugar and muddle them quickly together. Add 1 oz boiling water and stir. Add the applejack, cognac or bourbon and stir again. Add 1 oz boiling water. (The staggered addition of the water keeps the drink as hot as possible). Grate nutmeg over the top and serve.

Contributed by David Wondrich

blood orange margarita :: friday at five

Blood Orange Margarita Recipe

*Makes one cocktail


1 lime wedge
Coarse sea salt for rim
2 ounces of tequila, preferably Sauza Hornitos
1-1/2 ounce fresh lime juice
3/4 ounce orange liqueur
1/2 ounce simple syrup
3/4 ounce blood orange puree (see below)
1 lime wheel
1 blood orange wheel optional

  • Moisten the outside edges of a rocks glass with a lime wedge.
  • Sprinkle a little salt on a small plate and dip the moistened rim in the salt to coat it lightly.
  • Fill the glass and a cocktail shaker with ice.
  • Add the tequila, lime juice, orange liqueur, simple syrup and blood orange puree and shake vigorously.
  • Strain into the glass, garnish with lime and blood orange wheels.

Blood Orange Puree

*Makes 3/4 cup

4 blood oranges, peeled, segmented and seeded
2 tablespoon simple syrup
1 teaspoon fresh lemon juice

  • In a blender or food processor, combine orange segments, simple syrup and lemon juice. Puree until smooth.
  • Taste and adjust amounts of simple syrup and lemon juice as needed.

Simple Syrup

*Makes 1-1/2 cups

1 cup sugar
1 cup water

  • In a saucepan over medium-high heat, combine sugar and water and bring to a boil, stirring until sugar is dissolved.
  • Remove from heat and let cool.
  • Pour into a glass jar and cover, refrigerating until needed.

halloween cocktail :: friday at five

Satan’s Whiskers

½ oz gin
½ oz dry vermouth
½ oz sweet vermouth
½ oz fresh-squeezed orange juice
2 tsp Grand Marnier
1 tsp orange bitters
Orange twist, for garnish

Add all ingredients to a cocktail shaker with ice. Shake well and strain into an iced cocktail glass. Garnish with an orange twist and serve. Cheers!

Brought to you by Kegworks




club punch :: friday at five

  • 4 Lemons
  • .5 cup Superfine sugar
  • 1 cup Fresh lemon juice, strained
  • 1 (750-mL) bottle Gin
  • 4 oz Luxardo Maraschino Liqueur or Grand Marnier
  • 24 oz Seltzer water or club soda, chilled
Glass: Punch or highball
Peel the lemons with a vegetable peeler, avoiding the white pith. Muddle the peels with the sugar in a 3-quart pitcher or punch bowl and let stand for 30 minutes. Add the lemon juice and stir until the sugar has dissolved. Add the gin and Luxardo Maraschino Liqueur or Grand Marnier, and stir. Fill the pitcher or bowl halfway with ice and add the seltzer or club soda. Stir again and serve in individual punch or highball glasses.
Contributed by David Wondrich {via}

pink lemonade :: friday at five

Grown Up Pink Lemonade

2 ½ cups good quality vodka
1 (quart size) packet pink lemonade Crystal Light
2 (12 ounce) cans diet cherry 7UP
1 (12 ounce) can light beer
lots of ice
lemon wedges (from 3 lemons)

1. Pour the vodka and Crystal light into a large pitcher.
2. Fill the pitcher ½ way with ice.
3. Pour the remaining ingredients into the pitcher and stir.
4. Serve cold with lemon wedges.

Featured today {via} … our favorite foodie blog! Spoon Fork Bacon.

friday at five :: pomegranate concoction




  • 2 oz Cachaça
  • 1 oz Pineapple juice
  • .5 oz Lemon juice
  • .5 oz Grenadine
  • 1 oz Club soda

Garnish: Orange peel
Glass: Wine

Add all the ingredients except the club soda to a shaker and fill with ice. Shake, and strain into a wine glass filled with fresh ice. Top with the club soda and garnish with an orange peel.

{viaContributed by Jeffrey Morgenthaler :: Be sure to check out Jeffrey’s site where he writes about bartending and mixology, from Portland Oregon. We love his website, it is well designed and easy to peruse.

cherry gin and tonic :: friday at five

I love blogs for foodies that are impeccably designed. I’ve gone completely bonkers over this newly found blog, spoon fork bacon.

Sweet Cherry Gin & Tonic
Serves 4 to 5

cherry-lime simple syrup:

¼ cup plus 2 tablespoons sweet cherry juice
2 tablespoons fresh lime juice
½ cup granulated sugar
2 cups gin (“Tanqueray Rangpur” is my favorite for this)
¼ cup fresh lime juice
8 cups tonic water
fresh lime wedges

1. Place the cherry juice, lime juice and sugar into a small sauce pan and simmer until the sugar dissolves.
2. Remove from heat and allow to cool completely.
3. In a pitcher stir together the cherry-lime syrup, gin, and lime juice.
4. When ready to serve fill glasses with ice and pour ¼ cup of the gin mixture into each glass.
5. Fill the glasses with tonic water, stir and serve with lime wedges.