Tag Archives: drink

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.

friday at five :: the dude


From one of our favorite movies :: “The Big Lebowski” White Russian.

Jeff Bridges plays Jeff Lebowski who insists on being called “the Dude,” a laid-back, easygoing burnout who happens to have the same name as a millionaire whose wife owes a lot of dangerous people a whole bunch of money — resulting in the Dude having his rug soiled, sending him spiraling into the Los Angeles underworld. Priceless.  Get the RECIPE.

friday at five :: mid-winter margarita

mid winter cocktail
Combine tequila, Cointreau, lime and — hey, mid-winter — grapefruit juice, and shake like the dickens. Don’t skip the chile salt, and most importantly — don’t scale this drink down. Olé.

Serves 4

4 1/2 ounces Don Julio Blanco tequila
2 1/4 ounces triple sec
2 1/4 ounces fresh lime juice
2 1/4 ounces fresh grapefruit juice
2 fresh lime wheels for garnish
Chile salt (1:1 sea salt and ground chile peppers)

See the full recipe (and save it and print it) here. 

kirsch au café :: friday at five


At SAGE + LØVE studio, we have been all about lattes this week. So, why not finish off the week with a spiked morning cup {ahem, cocktail glass) of joe. In this little masterpiece, cherry brandy and espresso come together beautifully.


  • 1 oz cognac
  • .75 oz kirsch
  • .75 oz cherry heering
  • .5 oz simple syrup (one part sugar, one part water)
  • .5 to 1 oz egg white
  • 1 shot (about 1 oz) freshly brewed espresso


Add all the ingredients except the espresso to a shaker and shake (without ice) until frothy. Fill with ice and add the espresso. Shake well and strain into two small cocktail glasses.

{via Liquor, contributed by St. John Frizell}

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 :: prickly pear fizz


Serves 2 to 3

1 prickly pear
2 tablespoons sugar
6 ounces gin
3 tablespoons Morris Kitchen Flavored Syrup of choice or Simple Syrup
1 ounce heavy cream
2 lemons, juiced
1 lime, juiced
2 egg whites
cold tonic water

1. Remove thick outer skin of the prickly pear and puree flesh with sugar until smooth. Strain and reserve 1/4 cup for use, storing the rest of the puree for another use.
2. Place all ingredients, except tonic water, into a shaker and shake vigorously for about 5 minutes.
3. Pour mixture into glasses and top each with tonic water. Serve.

{via Spoon Fork Bacon, by the way … we L-O-V-E this fabulous blog}

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 :: cardamom rose

This delightful beverage was concocted by Kristina and Alissa of Design Sponge. We’re loving their “Behind the Bar” articles. This one from Apothecary in Philly.


  • 1.5 oz of Hendrick’s gin (this is a rose & cucumber infused gin)
  • .75 oz of Rose syrup (make at home with rose water and simple syrup or buy locally)
  • .25 oz of Fresh lemon juice
  • .75 oz of Fresh grapefruit juice (ruby red preferably)
  • 2 dashes of Peychauds bitters (Peychaud is credited with first creating the cocktail)
  • 1 Cardamom Pod

1) Lightly muddle 1 cardamom pod at the bottom of shaker (not too much muddling or it will overpower the drink)
2) Add the rest of the ingredients
3) Add ice
4) Shake for 20 seconds
5) Strain over fresh ice to remove the cardamom pod
6) Add a splash of seltzer water
7) Garnish with rose petals or fresh lemon wedge (use organic if possible)

{via Design Sponge}

friday at five :: man oh manhattan


  • 2 oz Hudson Manhattan Rye Whiskey
  • 1 oz Sweet vermouth
  • 5 drops Angostura Bitters

Garnish: Cherry

Glass: Cocktail


Add all the ingredients to a mixing glass and fill with ice. Stir well. Strain into a chilled cocktail glass. Garnish with a cherry.

{contributed by }

friday at five :: azul


  • 1.5 oz El Tesoro Platinum Tequila
  • 1 oz Blue Curaçao
  • 1 oz Lime juice
  • 1 Lemon wheel
  • 2 oz Champagne

Garnish: Orange slice, mint leaf and cherry

Glass: Collins

Add all the ingredients except the Champagne to a Collins glass and fill with ice. Top with the Champagne and
garnish with an orange slice, mint leaf and cherry.

{via liquor}

The Cozumel

How could I possibly not salute this week without a drink from my wonderful trip to Cozumel.

1 oz Patrón Silver Tequila
.25 oz Patrón Citrónge Orange Liqueur
Pineapple juice
Garnish: Lime wheel
Glass: Rocks
Pour Patrón Silver Tequila and Patrón Citrónge into a rocks glass full of ice. Fill with pineapple juice and finish with a squeeze of lime. Garnish the drink with a lime wheel. Add a splash of cranberry for an extra twist.

Recipe for the Patrón Pineapple concoction is located at liquor.com.