Drink Recipes: Cocktails, Coffee, & More | finding time for cooking

Over the past few years I’ve become enamored with making my own delicious cocktails and other drinks. From a super simple gimlet to a slightly more complex punch (or even a sour or fizz with frothy egg whites), I’ve learned to love experimenting with different flavors and spirits and have started a pretty impressive list of cocktail recipes (particularly featuring gin and whiskey).

But let’s not forget mocktails and even more importantly other types of non-alcoholic drinks…especially delicious coffee drink recipes. From my best iced coffee ever to healthy smoothies to trying out different simple syrup flavor combinations, I’ll admit that quite a bit of my caloric intake is liquid!

Not sure where to start?? Here are a few of my fave cocktail recipes to begin with…

You can see the full list in my recipe index or a more visual index here, or you can browse through the archives below.

Grapefruit Cardamom Gin Cocktail

September 11, 2023

I initially envisioned this as a spring cocktail, partly because the color just makes me so happy, and I tend to associate bright citrus with spring. But the more I sip it, the more I realize that this grapefruit cardamom cocktail is also the perfect thing to ease our inevitable descent into fall.

Which I’m not ready for. EVER.

Whether you want to think of this as a twist on a Bohemian (my opinion) or Brown Derby, or a classic gin gimlet that’s had a personality transplant, I think you’ll fall in love with this cocktail. It shares some DNA with all of those, but is very much its own experience.

What really elevates it is the homemade cardamom syrup, which takes seriously like 2 minutes to make. (And is great for all sorts of other delicious things like iced coffee!)

As a side note, I’m a teeensy bit obsessed with these mini clothespins for garnishing drinks!

Blueberry Mint Gin Smash (An Easy, Delicious Blueberry Gin Cocktail)

August 26, 2023

For some reason I’ve been singing “BLUE-beeerrrrryyyy” in the style of Shirley Bassey crooning “Goldfinger”. It’s *probably* not because I’ve had one too many of these delicious blueberry mint gin smash cocktails.

Probably.

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As I said just a couple posts ago, blueberries aren’t really my preferred summer fruit, but you wouldn’t know it from my last few recipes. And this blueberry gin cocktail is a refreshing drink that’s perfect for late summer.

The super easy blueberry simple syrup is really doing the heavy lifting here—and trust me, it is worth the 10 minutes it takes to make! Its initial conception was as the star of a refreshing blueberry basil espresso tonic that I’d tried at a coffee shop and had to recreate.

But then I had tasted the syrup and was like…yeahhhh that’s got to be a cocktail!

Making this blueberry mint cocktail is super easy, though it does require a bit of planning ahead to make the blueberry simple syrup. In fact, this is a great way to use up fresh blueberries that are starting to go wrinkly!

In a cocktail shaker (here’s my fave!), add the mint leaves and muddle with a muddler (or the blunt end of a wooden spoon). Fill the shaker halfway with ice and add the gin, blueberry syrup, and lemon juice.

How to Make a Unique & Refreshing Blueberry Basil Espresso Tonic

August 11, 2023

Earlier this summer I was out running errands and decided to stop in at a local coffee shop I hadn’t been to before. I planned to just grab an iced latte, but my attention was instead snagged by one of their summer specials—a blueberry basil espresso tonic.

My brain went, “UM YES”. So I ordered it, and I found it a fascinating experience with each sip…sweet, tart, refreshing, bubbly, bitter. I immediately set to recreating it at home.

What Is Espresso Tonic?

Espresso tonic is a drink combining freshly-brewed espresso, tonic water, and (usually) lime. It often has a bit of simple syrup added as well. It’s a refreshing, sweet, energizing, bubbly drink that makes a fun pick-me-up during the day, or a delicious mocktail.

Espresso tonics are having a bit of a moment right now in the U.S., and I’d already planned to work on a recipe for one, but hadn’t imagined this fun of a flavor combo.

Easy Blueberry Simple Syrup

August 8, 2023

I’ve been on a HUUUUGGGE bluberry simple syrup run this summer, which is quite frankly odd since I generally tend to view blueberries as a mid-tier berry. Better than blackberries, but nowhere near the elite level of strawberries or cherries.

And the reason *why* I’ve turned into a blueberry syrup factory is even more odd.

The thing is, I initially made this because I wanted the perfect blueberry coffee syrup. I realize that those three words don’t seem to go together. But here we are.

I’d stopped by a local coffee shop on my way home from an appointment, and found myself intrigued by their blueberry basil espresso tonic. It was so delicious that I knew I had to recreate it myself, and thus was born this super easy blueberry simple syrup.

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What I discovered along the way is that this syrup is super versatile, and delicious in iced coffee, cocktails (like this blueberry mint gin smash), and poured over brunch or dessert-y treats (think pancakes or a lovely simple olive oil cake).

It only takes a few minutes to make, and keeps in the fridge for a couple weeks, so you can pull it out whenever the mood strikes!

Fuzzy Navel All-Grown-Up (Mint & Apricot Gin Cocktail)

July 23, 2023

Or apri-CAT mint! Haha I always love a chance to use my “menacing cats” cocktail glass. This apricot gin cocktail is so juicy and refreshing, a perfect drink through the warmer months.

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The difference here vs. other apricot cocktails is that we’re starting with fresh apricots and making an apricot syrup.

I’ve magically found perfectly-ripe fresh apricots at the store lately, after a couple years of looking for them, so I’m taking advantage for as long as they’re there.

I made my apricot syrup as a by-product of the roasted apricot & rosemary olive oil cake I’ve been seriously obsessed with recently.

You basically roast apricot halves with sugar, fresh-squeezed lemon and orange juice, and a bit of almond extract.

You need some of the syrup for the cake, but have plenty left over, and so was trying to figure out what to do with it. My brain immediately said “COCKTAIL”. And because I love fruit + herb combos, I paired it with fresh mint.

A Sassy, Juicy Summer Drink: Strawberry Black Pepper Gin Cocktail

June 23, 2023

Y’all, I have found my drink of summer!! This strawberry black pepper cocktail is juicy and refreshing, with a little bite. And I am making it on repeat.

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I’ve adapted this to my personal tastes from Smitten Kitchen’s original recipe. First, true to form, I swapped gin for the tequila she recommends (I am emphatically NOT a tequila person.)

Her technique was a bit different (stirring, not shaking) and she says to make a double batch and put it in the fridge ahead of time, so the flavors can marry. I tried that, and liked it fine, but found I preferred it freshly made.

So instead, I muddled the strawberries separately and then shook up the gin, lime juice, and black pepper simple syrup with ice in a shaker, just like a gimlet. This takes an extra step or two, but it’s still just one shaker and one glass.

I did try to simplify it further, but I just strongly preferred this method.

I also tweaked the black pepper simple syrup a bit, which I’ll talk about more below. And then I added a bit of basil simple syrup to the top, which really took this to over-the-top delicious. It’s not a requirement, but you definitely need to try it!! (And then make a basil gimlet with the rest.)

Finally, a topper of soda water really made this immensely refreshing—it brightened up the flavors a bit, the aeration really made a difference.

One other tip: the strawberries really make all the difference, so make sure yours are really ripe (almost starting to tip over into overripe), so they’ll have plenty of juice and flavor.

Citrus Cardamom Coffee Spritzer

April 25, 2023

I know, I know. You’re probably thinking that “citrus cardamom coffee spritzer” are four words that do NOT go together.

BUT HERE WE ARE.

And if I were to describe this drink (iced coffee? mocktail??) in two words, it would be “weird” and “refreshing”. It’s certainly unique, and I personally think it’s delicious.

Lemon and cardamom are already a flavor combo I love (see exhibit A and exhibit B), because the bright acidity helping balance the intense pungent spice. This is now a sippin’ version.

I’ve actually been playing around with this recipe for a couple years now, and have discovered a number of alternate ways to make it, depending on my mood:

I added a teaspoon or two of olive oil and shook the whole thing (minus the soda water) then topped off with soda water…the pic below is this “oleato” version
You can use brewed espresso vs. the Aeropress this recipe calls for (I *slightly* prefer the flavor from the latter for this)
You could make it alcoholic with vodka or gin, but I think it makes a lovely mocktail.

Lemon Curd Cocktail: A Fun Twist on a Gin Sour

April 13, 2023

This cocktail is the equivalent of shouting, “SPRING IS HERE!” And this week in Louisville it seems like we’ve finally gotten there. I’ve been on quite the homemade citrus curd kick, but then always wonder what to do with it all. So it seemed like a natural next step to try a lemon curd cocktail.

Here’s my super easy 10-minute homemade lemon curd recipe!

This specific lemon curd cocktail is basically a twist on a classic gin sour…you’ve got good London Dry gin, fresh lemon juice, and simple syrup, and then add the lemon curd to the whole deal.

It’s kind of fascinating…you’re not changing the flavors much, though the butter and egg in the lemon curd does slightly dampen the intense tartness of the lemon juice (that’s why we still add some). But it gives it such a creamy mouthfeel. It’s like a gin sour and a flip cocktail had a baby.

You can also try a flavored simple syrup if you want, and just choose something that pairs well with the lemon flavor…some recommendations I’d have include cardamom, basil, or rosemary.

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Sage Advice: A Winter Bourbon Cocktail

March 21, 2023

Because the weather just will NOT cooperate, and insists on pretending it should still be winter (let go already!!), I’m sneaking in one last winter bourbon drink.

What this sage whiskey cocktail delivers is basically a winter-y version of a whiskey sour that brings in both spiced and herbal notes, and then tipping over close to daiquiri with the substitution of lime juice instead of the traditional lemon.

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Even though herbaceous cocktails have been all the rage the last couple years, I feel like you don’t see cocktails with sage as often.

Personally, I think that’s because sage can be QUITE strong, and it’s so pungent (and can almost feel musty if used incorrectly), that people are scared of it. But when sage is paired correctly and used with a light hand, it’s so delightful and cozy!

I tried this the original recipe’s way (simply muddling and shaking the fresh sage), and it was fine but I found it a bit lacking in flavor.

So in this recipe I’ve steeped sage with the cinnamon stick in the simple syrup (and elevated that with demerara sugar) AS WELL AS muddling the fresh sage. And that was exactly what it needed.

So now I give you the “Sage Advice”!

How To Make Kombucha: Tips & Tools For Easy Homemade Kombucha

January 29, 2023

Today we’re talking how to make kombucha! Why pay $6 for a small bottle of fermented goodness at the store when you can make an entire gallon for way less than that??

I have a very low threshold of ongoing kitchen commitments I can keep. I can’t keep a sourdough starter alive, friendship bread was too much, and kefir required far too frequent activity. But homemade kombucha is perfect in its flexibility, cost, frequency, and “hands on” time.

How is kombucha made?

Kombucha is simply a brewed tea and sugar mixture that has gone through both a yeast fermentation and a bacterial fermentation using a “scoby” (symbiotic colony of bacteria and yeast). It’s basically sweet tea + science!

Over the course of time (from a week to a month, depending on scoby strength), the process eats up the sugar and transforms it into carbon dioxide, producing a tangy (or sometimes vinegar-y), slightly fizzy beverage. The fermentation is supposed to be good for gut health, and vitamin B for energy.

What most people don’t know is that it is SO easy to make yourself at home! It’s honestly hard to mess up. I constantly worry my scoby has gone bad, or that I’ve done something wrong. And basically…I haven’t. I’ve used the same scoby “parent” for 10-15 years with no issues. It’s incredibly forgiving.

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Making homemade kombucha is super easy, but does require you to have a few ingredients and tools on hand. And you’ll want to make sure they’re high-quality:

First, you need a starter scoby (I got mine from a friend, but you can buy them online too)
Organic non-GMO cane sugar (yes, organic & non-GMO is important)
Organic black tea (I also add in some organic green tea)
A gallon jar with a wide mouth (or similar GLASS container)
Clean tea towels (cheesecloth or muslin type) & a large rubber band (or I use a stretched-out hair tie)
Jars that seal well (for holding your kombucha once it’s ready to drink)

I make a gallon at a time, so that’s what the amounts below will make, but it’s easily scalable up or down. You don’t want metal to interact with your kombucha at any time, so I get the plastic mason jar lids so I can wash them easier and not worry about rust.

That list may seem like a lot to start with, but you don’t have to replenish it that often.

The Caribou: A Cozy Port & Rye Whiskey Cocktail

January 1, 2023

What better way to start of 2023 than with one of the easiest cozy cocktails around?? The Caribou is a French-Canadian cocktail that takes just a few ingredients and like…5 seconds to mix together. No special tools or techniques. Immediate sippin’ gratification.

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In super gross news, the name originates from a drink consisting of caribou blood and whisky that Canadian colonial-era hunters and loggers drank to help survive harsh northern winters. BLECH.

Honestly I’m glad I didn’t know about the background before I made this drink, because…as you can see, the port really does give it a blood-like color and…just no. But I’m telling you, don’t let that put you off!

My coworker, Branda, found this in one of her historic cocktail books and posted about it on the IG…I was immediately intrigued, and had to try it myself. Obvs there’s no blood in this. (I felt like I needed to state that for the record.)

The Caribou is SO quick and easy to throw together. Generally it’s a 3-to-1 ratio of red wine or port and rye whiskey, with a bit of maple syrup added for sweetness, though I’ve seen a few versions that flip-flop that. Most recipes use red wine, but I am a huge fan of port so I generally go that route.

Personally I love a simple Amarena cherry garnish (a twist of orange peel wouldn’t go amiss as well). Alternatively, you could go for more of a mulled wine vibe and garnish with a cinnamon stick and sprig of rosemary.

It can also be scaled up into a great batch cocktail (in that case I’d use red wine and throw in a few whole cloves and cinnamon sticks in that case).

“Bakewell Tart-ini”: A Delicious Cherry-Almond Gin Cocktail

November 12, 2022

When I find something that manages to combine my deep and abiding love for the Great British Bake-Off with my love of cocktails, I know I have a winner. And this Bakewell tart-inspired cocktail with strong cherry and almond flavors (called the “Bakewell Tart-ini”) definitely qualifies.

So…”soggy bottoms up” (HA) and let’s get started!

This cherry almond cocktail has a coziness to it (though it’s cold) that makes it a perfect fall drink. For whatever reason, anything with amaretto makes visions of fall leaves and crackling fires dance through my head.

The two biggest flavors—and what makes it a cocktail that tastes like Bakewell tart—are a rich cherry from Luxardo’s Sangue Morlacco, and sweet, bitter almond from amaretto.

Both are balanced out by the tartness from fresh lemon juice, and (if you have it) a tiny bit of warmth from Licor 43’s vanilla spice.

The “Last Word”: A Classic Gin Cocktail

October 20, 2022

Who doesn’t love to have the last word?? I’m slowly but surely working my way through many of the classic gin cocktails, and was super excited to finally try a Last Word cocktail after getting my hands on some maraschino liqueur.

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At first I kind of felt like I was squeezing in one last summer cocktail and yet…it’s not really?

The strong herbaceous notes make this perfect for someone who’s looking for boozy and interesting, that doesn’t lean toward fruitier flavor palettes, and yet is a bit more refreshing than the standard fall bourbon cocktail.

What is a Last Word cocktail?

As with many of my favorites, it’s a Prohibition-era gin cocktail that has recently enjoyed a renaissance. It’s equal parts Luxardo maraschino cherry liqueur, green chartreuse, gin, and fresh lime juice. The maraschino liqueur and chartreuse both give a pungent, punchy smell and flavor.

The Last Word also has a mesmerizing pale green color that almost goes neon in some lights. I like to garnish mine with a Luxardo cherry or Amarena cherry.

I add a tiny bit of simple syrup just for personal taste preference, about 1/4 ounce…to me it just takes the edge off a tad.

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13+ Amazing Fall Cocktails to Fall in Love With

September 7, 2022

This transitional time of year is a perfect time to try something a little new. And you guys know by now that I love (LOOOOVVVVEE) a new cocktail recipe. So I wanted to share some of my favorite fall cocktail recipes, to inspire each of us to expand our mixology boundaries a bit.

The delicious drink recipes below are definitely some of my favorite fall bourbon cocktails (and that’s expected this time of year).

But I think you might be surprised how many of them stray from that whiskey norm and celebrate some of the best fall drinks featuring gin (in particular).

And they really bring in flavors that feel super appropriate to autumn, or even just a VIBE that screams “headed into cooler weather!”

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Grapefruit Cardamom Gin Cocktail

This delightful cocktail is also great for spring, but to me its perfect balance of refreshing tartness and the warmth from the cardamom makes it the perfect “summer sliding into fall” drink.

Get the recipe for this grapefruit cardamom cocktail here!

“New York” Whiskey Sour (with Optional Egg White Foam)

A whiskey sour is one of my true loves, but always has a bit of a summer feel to me. The New York sour on the other hand, gives me major fall vibes, and has become one of my favorite early fall cocktails. AND IT’S SO PRETTY!

You basically add a red wine float on top of the traditional sour (poured of the back of a spoon, to diffuse it). It creates a beautiful layer and the dry red wine balances the sweet-tart cocktail profile.

Get the recipe for my “New York” whiskey sour!

“Trouble In Paradise”: Spiced Peach Bourbon Cocktail

August 29, 2022

Despite my deepest desires and best efforts, we seem to be sliding inexorably into fall again. But I’m intent on squeezing every last drop out of summer, and I think this delicious spiced peach bourbon cocktail neatly walks that line.

Called the “Trouble in Paradise”, this drink recipe came to me initially from Instagram, where I saw it and went “Ooooohh yes please!” and took a screenshot. Then it sat on my phone for a couple years before I stumbled upon it again.

It is the perfect encapsulation of summer and fall together…sweet, juicy peach flavor so reminiscent of midsummer, paired with the warming notes of cinnamon and bourbon that denote more of a fall cocktail, and then lifted with a hint of brightness from the fresh lemon juice.

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Beyond its amazing taste, the other great thing about this peach whiskey cocktail is that it’s super easy to make. You don’t need esoteric or expensive ingredients, beyond some peach schnapps or liqueur.

Many people have a bottle of this on hand from some past party (you don’t need super expensive stuff), and always wonder what to make with peach schnapps. And here’s the answer!

All you need besides that is a decent bourbon (I think a 90-proof or thereabouts is perfect, much less than that gets lost), a lemon, and some cinnamon or cardamom simple syrup (for cinnamon, just substitute cinnamon sticks for the cardamom pods), which takes like three minutes to make and is a great fridge staple.

Strawberry Mint Simple Syrup

July 22, 2022

I’ve got the perfect example of “takes zero time but feels fancy” for you today…this strawberry mint simple syrup takes advantage of the tail-end of strawberry season, and immediately levels-up your cocktail game.

I’ve said it before, but I don’t think people realize how insanely easy it is to make flavored simple syrups, and how it can take your cocktail (or mocktail, or other stuff) game to the next level. It literally takes like 2 minutes.

This strawberry mint syrup is a great way to use up all that late-summer super-ripe sweet juicy strawberry goodness. It kind of gives me a “twist on a Pimms Cup vibe” (the non-cucumber kind because BLECH).

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Summer Nostalgia: Cherry Limeade for Grown-Ups

July 4, 2022

Cherry limeade immediately takes me back to high school, and the very rare (for me) treat of getting to stop at Sonic and get some cheddar poppers and a cherry limeade when the school bus made a stop on the way home from a softball game. So this grown-up version of cherry limeade is the best kind of nostalgia.

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There’s a secret ingredient that makes this amazing. I have found the perfect liqueur companion in Luxardo’s Sangue Morlacco, and am deeply obsessed with its dark, sweet cherry flavor.

It’s made by fermenting the juice of marasca cherries, and the taste is what I’ve previously described as “the most intense cherry punch in the mouth you can imagine”. You can learn more at their website, the history and process is really interesting.

It’s also very versatile…no one-trick-pony here. It can make lots of delicious cocktails, so the bottle won’t just sit on the shelf (I recommend starting with a cherry lemonade).

A Refreshing Basil Gin Smash

June 11, 2022

This basil gin smash is EXACTLY what we need to take us into the brutally hot “spring to summer” transition that’s imminently upon us.

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I love summer. Seriously. But we barely got a spring this year, have had a few weeks of delightful 80s, and now it’s going to be 97 this week with a heat index around 120. TOO SOON.

So I’m trying to cling to some late-spring vibes, and couldn’t resist these stunning tulips when I saw them at the store…there’s such a narrow window for really good tulips, and these colors just make me HAPPY.

Other things making me happy right now?? This delish gin basil smash.

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What is a smash cocktail?

Honestly, it’s a pretty loose definition. A smash is a subset of julep (which is also loosely alcohol, sugar, water, and shaved ice). So a smash falls along this line with (typically) a spirit, simple syrup, ice, and some kind of fruit…served in a shorter glass than the traditional julep.

It’s seasonally flexible, incorporating both fruit and herbs as needed, and sometimes people top it with seltzer to water it down a bit. It’s refreshing and perfect for summer.

Cherry & Lemon Gin Cocktail…a.k.a. Cherry Lemonade for Grown-Ups

May 15, 2022

My deep and abiding love for cherries is well-documented on this blog, and as I (im)patiently await sweet cherry season this year, I grabbed something on a whim that I’m now completely obsessed with. That “something” is Luxardo’s Sangue Morlacco liqueur, and it is the secret to this delicious hard cherry lemonade.

I found this grown-up take on a cherry lemonade in Food + Wine, and loved that it used the Sangue Morlacco. It’s super simple, using the cherry liqueur and some fresh lemon juice, and then I obvs substituted gin for the vodka it called for…

One of my mantras in life is “why have vodka when you can have gin???”

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Now, you may be wondering what Sangue Morlacco is…I’d never heard of it til I saw it on the shelf next to the Luxardo Maraschino liqueur that I’d been looking for. After reading the bottle I was like UM YES PLEASE.

It’s a liqueur made by fermenting the juice of marasca cherries, and the resulting liqueur is truly like the most intense cherry punch in the mouth you can imagine. You can learn more at their website, the history and process is really interesting.

A Perfect Amaretto Sour Cocktail (with Bourbon)

April 3, 2022

So, y’all know I love me a cocktail (see: evidence here). But somehow I’d never had an amaretto sour until last fall…and in Jamaica of all places.

The very first cocktail I had at the resort was truly terrible, and I was stymied on what to order. The waiter suggested an amaretto sour, I accepted, and it (weirdly) ended up being my signature cocktail for the next 8 days. So it’s time I figured out making this for myself!

Amaretto is an Italian almond-flavored liqueur that’s used as an ingredient in many cocktails. It balances sweetness and a bit of bitterness, and it’s crazy I hadn’t owned a bottle until recently because I LOVE almond flavor. It’s a running family joke that I manage to put almond extract in any baked good 🙂

So a few things to know about this amaretto sour recipe…first, it’s not light on the calories or sugar, just due to the amaretto. I feel like we have to get that out of the way.

I’ve also made a few tweaks to make it (to my mind) perfect. First, BOURBON. I strongly believe an amaretto sour needs bourbon to punch it up and balance out the sweetness and low alcohol of amaretto. I also backed off the simple syrup a bit, because I don’t feel it needs to be sweeter.

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And I do really believe it’s better with the egg white! I’ve provided the technique below, it’s really not scary, but if you really want to leave it out you can.

As you can see, I tried this in a couple different glasses (a traditional large coupe, and a small cut-crystal rocks glass). Both work great, though I think I slightly preferred drinking this out of the rocks glass.

I loved using my adorable cocktail sticks to skewer the Amarena cherry. (None of this maraschino cherry nonsense here.)

Orange Amaretto White Russian Cocktail

February 5, 2022

Confession: I got busted for having Kahlua in my dorm fridge in college. Yes, I was HARDCORE. And once upon a time my 21-year-old self was a big fan of white russians and mudslides…and then I got into wine and moved on.

It’s been like 15+ years since I last had a white russian until just now. Hadn’t really given them a big thought. Wasn’t really a big vodka drinker. And then I saw this orange amaretto white russian and literally said UMM YESSSSS out loud. I’ve been obsessed ever since.

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This orange amaretto white russian has SO much going on! Not in a bad way, though, where the flavors might all be trying to out-shout each other. It’s super balanced, quite boozy, and the richness of the coffee, sweet bitterness of the almond liqueur, and brightness of the fresh orange really elevate it.

And while it might look like a lot of ingredients, the actual recipe/technique couldn’t be simpler. You can see my Instagram Reel of the recipe here (first time I’ve done one, quite fun but I have some learning to do!).

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This is mostly using the original recipe from Yes to Yolks, but I backed off the cream just a bit because I prefer the flavors of the coffee and almond liqueurs and orange oils to punch through a bit more (and cream tends to deaden that). I sometimes put a tiiiiiny bit more amaretto in too, as I love that flavor.

Warm Spiked Apple Cider with Port & Cranberries

January 22, 2022

I’m strongly on the record as not being into hot alcohol. But for whatever reason, this spiked apple cider is an exception…probably in part because the alcohol doesn’t come through really heavily, but also because the combination of port and cranberries intrigued me.

This is a really great low-ABV option, as the only alcohol is coming from the port (which isn’t all that high-proof to begin with). I’ll admit that I’m intrigued by the idea of adding some bourbon for more of a boozy punch.

The original recipe from Floating Kitchen is for four people, but I’ve adjusted this for two (or one, if you’re me and don’t feel share-y). I mean, who’s going to have just one?!

Spiced Pear Bourbon Cocktail

December 19, 2021

Autumn in a glass. That’s what this delightful (yet easy) spiced pear bourbon cocktail gives you. With subtle notes of juicy pear and warm cinnamon, a boozy hit of bourbon, and just a hint of lemon to bring everything together, it manages to be both refreshing and cozy at the same time.

This cocktail pairs my spiced pear simple syrup with a quality bourbon and a squeeze of fresh lemon juice for a super easy 3-ingredient drink that feels SO fancy.

(Okay, I realize that the simple syrup technically takes a few ingredients, but make a batch and keep it on hand!)

If you’re feeling really “extra”, I feel like what this spiced pear bourbon cocktail really DESERVES is a cinnamon-sugar rim (like so).

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As you can see from the ingredients and proportions, this is basically somewhere between a spiced pear old fashioned and whiskey sour…a slight twist on the classic cocktails.

For that reason I do recommend a quality bourbon for this, and a slightly higher-proof one…90-proof or more should do it (Woodford is around 90, but my fave is the Old Forester 100-proof). I just find that the bourbons in the 80-90 range get a little lost…you want it to punch through a bit!

If you don’t have the brandy or liqueur, you can also substitute more bourbon (and possibly increase the simple syrup just a tad to balance it).

Easy Spiced Pear Simple Syrup

December 11, 2021

This spiced pear simple syrup is the epitome of “cozy”, and I’ve been having a blast experimenting with it in different cocktails. It captures the juicy sweetness of ripe pears, warmth from the cinnamon, and just a hint of vanilla.

Don’t be daunted by the 30-minute time on this spiced pear syrup, it’s entirely hands-off…something you can have on the stove while you make dinner or putter around with chores.

This is the star in a simple spiced pear bourbon cocktail, and plays an amazing supporting role in an amaretto spiced pear gin sour. It’s incredibly versatile, and I’d even play around with it in baked good glazes.

Porto Tonico: Why the White Port & Tonic Needs To Be Your Next Cocktail

November 20, 2021

Yes, yes, I realize we’re in fall and careening wildly into winter. And the refreshing porto tonico cocktail screams summer. But I’m just over here clinging onto warm weather vibes like my life depends on it.

The thing is, I’ve loved port for years! I realize that is very on-brand for my personal “inside I’m 80 years old” schtick. I might be the only person under 40 with multiple bottles of port in their liquor cabinet. But I’d never heard of white port.

What is white port? And what is port, for that matter? Port is a fortified wine, where brandy is added partway through the fermentation to stop it fermenting. Most people have seen red port, typically the ruby variety (though sometimes “late bottle vintage” or fancy vintage).

This article on Wine Mag gives a good overview on white port, which I learned about while visiting the Douro Valley and city of Porto in Portugal last month.

While the aromatic range is wide, young white ports will often show notes of toffee, caramel, orange, lemon, apple, apricot, and/or honey.

The porto tonico—also called Portônica or white port and tonic—is kind of Portugal’s answer to an aperol spritz. It offers a balance of sweetness and bitterness, and is a little bit more complex tasting than most gin & tonics.

It’s super refreshing, and also a great low ABV option. READ THE POST

“New York” Sour, A Perfect Fall Whiskey Cocktail (with Optional Egg White Foam)

October 2, 2021

I’ll admit, I am a fall denier. I just…REFUSE to accept when summer is slipping away from me and autumn is careening in. But this New York sour cocktail is helping soften the blow this year, with its lovely fall vibes. And it’s so pretty!!

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I love me a whiskey sour. It was my gateway cocktail in learning to love bourbon, and still one of my go-to drinks (which reminds me, I still owe you guys a batch whiskey sour recipe).

What is a New York sour?

The New York sour is a traditional whiskey sour with a red wine float on top, and to me feels like a perfect way to ease into fall. The splash of dry red wine balances the lightly-sweet and tart whiskey sour and adds a little extra depth of flavor.

And now the question…to egg foam or not to egg foam???

I do STRONGLY prefer whiskey sours with the traditional egg white foam, but I hadn’t had much success getting it right at home. I didn’t get as much foam as I wanted, and I somehow always ended up with a glob of egg white in my mouth, which, YUCK.

But I think I’ve cracked it now! The key is in three separate shakes. Stick with me, it’s not hard or time-consuming, and does make all the difference.

You start with a “dry” shake (no ice) with the egg white, then a dry shake with the liquids (minus the wine) added, and finally a shake with ice cubes to cool it down and really emulsify it.

Shaken Iced Brown Sugar Cinnamon Vanilla Latte

September 12, 2021

When I first saw a post about a shaken iced brown sugar latte, I thought “COLOR ME INTRIGUED”. I’m known to make my own iced lattes from time to time, but had never thought to shake the mixture. And yet, it makes perfect sense and I knew I had to try it.

Why should you shake espresso or coffee? There are a few answers to that, and it’s very similar to why you shake certain types of cocktails (but not others).

First, it blends and emulsifies the ingredients so they are truly mixed and take on a kind of creamy mouthfeel even without any dairy. The shaking also aerates the mixture, which releases flavor compounds (esters??) and really highlights the different flavor notes in the coffee.

And it chills it quickly, preventing it from getting watered down—CLUTCH.

I believe without milk this would be called a “shakerato“…and it achieves a similar effect to using or “pressing” my Aeropress directly over ice cubes to make my favorite iced coffee ever (releasing flavor!).

And apparently this is a copycat recipe of Starbucks’ iced brown sugar oat milk latte (which I’ve never tried), but I feel confident that this homemade version is healthier, it’s definitely cheaper, and I’d personally hazard a guess to say it’s yummier too.

One key is to shake all the ingredients EXCEPT the milk. I tried shaking it with the milk as well, but it deadens the strong flavors of the espresso and brown sugar syrup—I was not a fan. Simply pour your shaken, foamy mixture into the milk and stir a bit instead.

Berry-Basil Smash (A Refreshing Gin Cocktail)

September 6, 2021

This berry-basil smash ended up being my Labor Day weekend cocktail. Basically, like me, it was clinging onto summer vibes for dear life.

As my struggling basil plants show definite signs of giving up the fight, I am trying to squeeze in all the recipes I’ve bookmarked that call for fresh basil.

While I’ve made cocktails with a basil simple syrup (like one of my all-time faves, a basil gin gimlet), I’ve actually never used my muddler tool before. This recipes calls for muddling basil leaves in the cocktail shaker, which releases the most amazing scent!!

(You don’t have to have a special muddler tool, I just bought a few different cocktail/bartender tools so was excited to use mine)

The “berry” in this berry-basil smash comes not from fresh fruit, but rather a small amount of Chambord. It’s a black raspberry liqueur, quite concentrated and sweet, so a little goes a long way.

Its sweetness is balanced out by fresh lemon juice (yes, FRESH only), and the whole thing is lightened up by some sparkling water.

The Verdant Lady (Gin & Green Chartreuse Cocktail)

August 19, 2021

I bought a bottle of green chartreuse over a year ago, and kept forgetting to try it. Finally this summer I got my act together, and gin was my first go-to…not only because it’s my true love, but because I knew the botanicals would be a great fit for the chartreuse’s herbal punch.

Finally I stumbled upon a gin and green chartreuse cocktail called the Verdant Lady, and knew it was the one. Super simple—basically a take on the gimlet—but with a great blend of flavors.

We made it when my sister and brother-in-law were over, and my bro-in-law asked what the name of the drink was. She said “Verdant Lady”. “What lady?” “Verdant.” “What?”

Both of us said at the exact same time, “Verdant, like pastures…” Lol, when bible language is your best reference….

Verdant means “of a bright green color like lush grass”. The green chartreuse definitely is that bright green, and it does bring a lushness in this cocktail—cut by the icy mint and tart lime, overlaid with herbal notes.

What is green chartreuse? It’s a French liqueur made with 130 herbs by monks in France, with a fascinating natural green color. Some describe it as having a “licorice bite”, others find “citrus and fresh garden herbs” when it’s icy cold (I’m in this camp).

It can take on a slightly medicinal taste if overused or warm, but when deployed with a light hand it adds amazing depth to a number of different spirit and ingredient pairings.READ THE POST

Easy Cardamom Simple Syrup

July 29, 2021

People underestimate how simple (HA!) it is to make an infused simple syrup. Seriously, like 5 minutes. And while I often gravitate toward herbs such as basil or rosemary, I’ve been intrigued by the idea of making a green cardamom simple syrup for a while.

I saw a recipe for a grapefruit cardamom gin cocktail that really got me thinking, though it required me to infuse the gin with cardamom which…that’s a bigger commitment.

So I went the simple syrup route instead, and I think you’ll love it! This is great in my grapefruit cardamom gin cocktail or a spiced peach bourbon cocktail (instead of cinnamon) and plays a starring role in this unique citrus cardamom coffee spritzer.

I also love adding a splash of this to my best ever iced coffee, including a little of it in glazes for baked goods, and it elevates a number of amazing gin cocktails.

A Classic Gin Rickey Cocktail (Low-Carb, No Sugar)

July 25, 2021

I’d been about to finally post this recipe when I stumbled across this recent article from New York Magazine declaring the gin rickey this summer’s official drink. And they’re not wrong…

And while it’s true that the gin and tonic is my one true love any time of year, there is something so simple and refreshing about the way that sparkling water lets the flavor of the gin and lime shine.

This classic cocktail is one of those drinks that you can sip all afternoon by the pool, and still feel good in the evening…very light and clean-feeling.

It’s naturally sugar-free and about as much of a low-carb as is humanly possible (about 1-2 total carbs, from the lime juice).

Peanut Butter & Jelly Whiskey Cocktail

June 7, 2021

Is there a more classic combo than PB&J?? I’ve really been on a kick with this flavor combination, making everything from babka to ice cream. And while it’s great for baked goods, I wouldn’t necessarily think of it when I’m making a cocktail.

But ever since I heard of a “pb&j shot” that was gaining popularity, I was intrigued, and decided to try and make that into a more sippable peanut butter and jelly cocktail.

Both the shot and this cocktail use Chambord black raspberry liqueur and Skrewball peanut butter whiskey to recreate that beautiful pb&j flavor in a cocktail.

Chambord is a key ingredient in so many other lovely cocktails (like this poinsettia punch and black raspberry Irish coffee) that having a bottle on-hand is a must in my opinion.

I shook with ice the first time, and did NOT love it…muddied the flavors and just was meh. So this one is not shaken or even stirred. Instead it’s carefully layered, with both liquids poured over a giant round ball of ice.

That ice ball is pretty important to this cocktail in my opinion.

Simple 3-Ingredient Classic Gin Gimlet Cocktail

April 25, 2021

I have a couple beloved variations of a gin gimlet on this site, but realized the other day that I’d never actually posted the O.G. And since the gin gimlet is one of the great classic cocktails, I need to rectify that.

I was doing some digging into the history of the gin gimlet and stumbled across this Chilled article that I loved…as someone who loves classic films, learning that gimlet was associated with Philip Marlowe was pretty cool.

But also wasn’t surprised to find that it somewhat ties back to the British navy and scurvy prevention (like another of my favorite gin cocktails, the “Army and Navy”).READ THE POST

“43 Flip”: Creamy Whiskey Cocktail with Licor 43

March 11, 2021

Today we’re playing around with two different things that are pretty unique on their own…a traditional flip cocktail, and the vanilla-flavored liqueur, Licor 43.

Licor 43 is a Spanish liqueur, named after the 43 different flavoring ingredients (not just vanilla, but citrus and other fruits, spices, etc). I was first introduced to it by a bartender in Chicago who made us coffee cocktails with it (delish!).

What is a flip cocktail?

So I’d actually had one before (in Scotland), and didn’t realize that it was a classification rather than what the bartender had named that particular cocktail. Today it’s a basically just a combination of spirit (or fortified wine), a form of sugar, and a whole egg shaken together with ice.

The much longer history is kind of weird, involving sailors, hot alcohol, ale, molasses, and egg…a heated iron rod, multiple pitchers, and…honestly, you have to read it yourself.

I’ll definitely take today’s version. Like eggnog without the cream (or my delicious milk punch minus the sweetened condensed milk), this is a rich and indulgent dairy-free creamy bourbon (in this case) cocktail.

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With its vanilla flavor and warm spices, Licor 43 pairs nicely with whiskey and the rich “oomph” of a flip cocktail. It’s like a less thick version of eggnog, without the cream that deadens the flavor. It’s indulgent but not heavy.

The sweet aromatics in a good bourbon pair nicely with the vanilla and spices as well…this cocktail is definitely a winner.

Black Raspberry Irish Coffee Cocktail

February 18, 2021

I have issues with alcohol + hot. Seemingly-insurmountable issues. You can keep you hot toddies and your mulled wine. But I keep hearing about how amazing authentic Irish coffees are and felt like I had to truly give them a fair shot.

Then I ran across this black raspberry Irish coffee cocktail and was INTRIGUED.

What makes it different than a regular Irish coffee?? Mostly it’s the addition of Chambord liqueur, in a couple guises.

Chambord is a black raspberry liqueur made in France, aged in old cognac barrels. It’s super delish and you can use it in an easy Chambord Royale (with champagne). But this is a more unique application, bringing something special to a traditional cocktail like the Irish coffee.

This recipe comes from Slane Irish Whiskey, and the addition of Chambord’s rich black raspberry flavor highlights the fruity and vanilla notes in the whiskey (to me at least).

The pictures aren’t much (it’s hard to make this cocktail look sexy), but there is a lot to love about this interesting take on the Irish coffee. I’m still not necessarily a “hot cocktail” fan, but this drink could maybe convert me!

Though I kept thinking…hmm, would this be delicious as an cold coffee cocktail??

A Different Take on Poinsettia Punch (Berry, Lemon, & Spice Gin Cocktail)

January 1, 2021

Doesn’t that just look lovely?? I was recently introduced to this poinsettia punch cocktail by a coworker, and immediately fell in love with it.

The flavor combo of berry, lemon, and warm spices is right up my alley, and the substitution of gin made it a no-brainer for me.

I hadn’t heard of poinsettia punch before, though in doing some digging apparently the more traditional version has an orange and cranberry flavor profile, and often champagne.

It’s a fairly common cocktail around the holidays (hence the name)…and honestly this recipe is entirely different. So much so, I’m not sure how it has the same name!

Best Cocktail Gifts: For the At-Home Bartender or Mixologist

December 8, 2020

It’s no secret that I’ve been in love with learning how to mix up delicious cocktails and exploring different mixology flavors and techniques. And I’ve amassed quite a few different gadgets and pretty things that make it easier and more fun.

So if you have a budding home bartender in your life, here are some of the best cocktail gifts and fun gift ideas to inspire, enable, and make them smile!

Make it happen

Every at-home mixologist needs good tools, so if you’re starting with the best cocktail gifts you have to start here.

Cocktail shaker – It seems weirdly hard to find one I like, but this one is practical and beautiful, and has become my go-to shaker. Bonus, it’s a bit bigger than most so it can very easily make 2-4 drinks at a time (DON’T JUDGE).

An all-in-one kit for the beginner – Never a bad thing, if you’re really dealing with a less experienced home bartender then this has everything they’ll need to get started!

Cocktail mixing glass – I got this several months ago for those cocktails that you don’t shake, and I think it’s so pretty. Whip yourself up some of my Rye Port Manhattans and enjoy!

The Best Thanksgiving Recipes: 20+ Of My Family’s Favorites

November 8, 2020

Thanksgiving is a BIG deal in my family. And that includes the food…which is why I feel like I have some of the best Thanksgiving recipes around. You know, the tried-and-true ones that the family requests over and over.

See, I have a big extended family, and we spend the day before baking, cooking, and prepping. The morning of Thanksgiving is always insane—my mom’s up super early with the turkey, then leaves around 10:30 to get down to my grandma’s. I get up a little later, go for a run, finish up all the remaining dishes, and head down around noon.

We eat a huge lunch, then graze all afternoon and have leftovers for dinner. We play football, watch football, play cards, and talk. Chase the kids around.

When you’re cooking for a big crowd (anywhere from 25 to 50 in past years; usually around 25-30 these days), there are some realities in the kinds of dishes that make sense. Anything super time-intensive that doesn’t yield a lot of servings is automatically out.

So these are some of my favorite relatively easy Thanksgiving recipes that I’ve contributed over the years, and it’s all about the sides, breads, desserts, and cocktails. Turkey just…exists. Hope you enjoy and everyone has a safe, happy (American) Thanksgiving with family and friends!

A Whiskey Cocktail for Fall: Preservation Punch

November 2, 2020

First of all, the look of this cocktail is just dreamy. Second, it’s absolutely delish and you need it in your life immediately.

What we have here is “preservation punch”, a lovely whiskey cocktail where sweet berry preserves are offset with acidic lemon juice and balsamic vinegar. The result is a balanced drink that makes me think of the transition between seasons.

Beyond how pretty it is, this is a flavor profile that really works for me. Partly because I’m a well-known lover of jam. But also just because it doesn’t *taste* like jam.

Once shaken with the other ingredients, the jam ends up providing texture and body without adding much sweetness.

Basil Gin Gimlet Cocktail

September 18, 2020

Apparently I’m not the only one with a basil gin gimlet on the brain. I hadn’t even heard of them until a couple weeks ago, when I saw an article about them that intrigued me. I created a blog post draft because I have a stupid amount of fresh basil to use.

Then I tried out an awesome new restaurant last weekend and they just so happened to have a basil gimlet on their menu. Serendipity for sure. I tried out my own recipe the next day and I have to say that I AM IN LOVE.

I’ve already talked a little bit about the classic gimlet cocktail in my French gimlet post…this is an herbaceous twist on the tart and boozy classic and it’s perfect for this time of year. READ THE POST

Bohemian Cocktail (Gin, Elderflower, & Grapefruit)

August 30, 2020

As someone who has a gin and tonic with grapefruit garnish as my go-to drink, I always end up with peel-less grapefruits that need thrown away. But it’s a shame to throw away all that delicious juice, so I keep my eyes out for a good recipe to use it in…ENTER THE BOHEMIAN COCKTAIL.

What is that, you might ask? I honestly hadn’t heard of it either until recently. It’s a simple gin, elderflower, and grapefruit cocktail that is totally delicious. And that you need to make STAT.

I’ve adjusted the proportions slightly, to amp up the grapefruit a bit and back off the elderflower…to me it balances out the tart and sweet better and keeps it from being too sickly sweet.

A French Gimlet Cocktail With Gin

August 8, 2020

I distinctly remember the first time I ever had a French gimlet. I’d been visiting my BFF in L.A. for a pre-bachelorette weekend just the two of us.

We’d been shopping all day for honeymoon necessities, and her (now) husband made us homemade pizzas while we rested our weary feet.

We scarfed pizza and she made us French gimlets…strong, tart, sweet. We had one, then another, then a third.

And then she gave me a steely-eyed long look over the top of her glass, paused for a second, and said, “I can’t drive you to the airport.” Thus began my $60 Uber to LAX…they pack a boozy punch.

What is a French gimlet? It’s basically a regular gimlet, but with the addition of St. Germain liqueur…the elderflower adding a “je ne sais quoi” to the traditional gin and lime juice combo.

I can’t find an exact origin of the cocktail, but the regular gimlet is said to originate from the Royal Navy in the late 1800s or early 1900s as a way to get sailors to take their lime rations and avoid scurvy. SIGN. ME. UP.READ THE POST

A Classic “Army and Navy” Gin Cocktail

July 3, 2020

I’m obsessed with how pretty this drink is. Though I’m a gin lover, I still haven’t tried out all the classic gin cocktails. I haven’t even *heard* of all of them. But as soon as I saw a recipe for a classic “Army and Navy” cocktail, it jumped to the top of the list.

And somehow it feels appropriately patriotic for a 4th of July posting.

What is an Army and Navy cocktail?

As with many classic cocktails, there are a few conflicting stories.

It’s said that this cocktail recipe was created to honor the Army & Navy college football rivalry. The rivalry’s tradition dates back to 1890, though from what I can tell the cocktail dates back to World War II, first appearing in a cocktail book in 1948. Or conversely, that it got its name from the famous Washington D.C. Army and Navy Club. I prefer the first option.

It’s traditionally made with gin, and is a twist on a gin sour recipe. I like to think that the gin and lemon are a nod to sailors in some way, but that’s completely made up on my part 🙂

Most of the ingredients are completely run-of-the-mill, except the orgeat syrup. You can buy it on Amazon or make yourself. Not sure if liquor stores would have it, but you could look.

“If Egg Nog Was Good” Bourbon Milk Punch Cocktail

May 14, 2020

A few months ago, if anyone had told me I’d be obsessed with a cocktail that includes bourbon and dairy (with the exception of a boozy milkshake), I’d have thought they were crazy.

But here we are…

What is a milk punch?

So apparently “punch” is from the Sanskrit word pañc, which means “five”…five ingredients, in this case. I can neither confirm nor deny but that sounds pretty cool. A milk punch is a classic but flexible cocktail formula: generally including liquor, sweetener, milk and/or cream, and vanilla, usually with a nutmeg garnish. There’s more fascinating milk punch history here.

Apparently we’re in the midst of a milk punch revival. I’d never really heard of them until recently, and then all of the sudden started to notice them on menus. I first tried a clarified milk punch (having a major moment) at George’s Bar in Louisville, and it was amazing! I am, however, too lazy to clarify milk myself…

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A Classic “Brown Derby” Cocktail

April 27, 2020

I was first introduced to the Brown Derby cocktail over a decade ago at an amazing little secret speakeasy called Prohibition.

Hidden behind a red London-style phone booth, I was transported to a time of jazz, silent movies, and delicious boozy drinks. I’d never really been around cocktails, but I was a convert.

Last weekend (for work reasons) I had Derby on the mind. The Kentucky Derby, that is. It’s the time of year when all of Louisville would have normally horse fever. Except it isn’t.

The horses won’t run on the first Saturday in May for the first time since World War II, and a lot of folks here are feeling the void of that spring rite. So the other night I decided to try whipping up a Brown Derby cocktail in honor of the Derby.

No, they’re not technically related, but that’s how my brain works 🙂

Rye Port Manhattan Cocktail

April 19, 2020

Given the gloomy, chilly spring weather we’ve been having here, my cocktail game has had more of a fall vibe, and it seemed time for me to finally tackle one of the great classic cocktails, the Manhattan. Since I can’t ever just do the thing straightforward, I’m going with a rye port Manhattan.

Because, here’s the thing—I don’t like Manhattans. I think it’s because of the sweet vermouth that provides the distinctive flavor, which I don’t like. So I went looking for a Manhattan without vermouth, something that maintains that iconic flavor but that I actually *like*. Enter delicious ruby port…

What is a Manhattan cocktail?

The standard Manhattan has remained remarkably consistent over the nearly 150 years it’s been around. A basic Manattan is two parts rye whiskey, one part sweet vermouth, two dashes of bitters, and served “up” (chilled but no ice) with a cherry or twist (lemon peel).

The original might have actually been equal parts rye and vermouth, which for someone like me who does NOT like vermouth or sweet vermouth sounds especially gross.READ THE POST

River Boyne Fizz: An Irish Whiskey Cocktail

April 5, 2020

With the warm weather FINALLY making an appearance, I thought it might be time to share a refreshing spring-y cocktail to keep you company. Sound like a plan??

This Irish whiskey cocktail uses bright and tart lemon juice, some sweet honey, and the bite of tonic water for something you could sip on all day. The River Boyne Fizz is perfect for a day by the pool, chillin’ on your deck, or for me reading in my sunroom with the kitties.

Blood Orange Elderflower Gin Cocktail

March 17, 2019

I just recently realized that I’ve never purchased blood oranges, despite being kind of obsessed with the idea of them (along with Meyer lemons). They feel like…fancy citrus? Citrus fruit for wealthy folks??

Regardless, I literally never see them at my grocery store, but magically stumbled upon a few recently and so snatched them up with absolutely zero idea of what I was going to make. After poring through tons of recipes, I ended up coming back to the idea of a kind of souped-up gin & tonic. A refreshing blood orange cocktail for spring!

This recipe feels like an adaptation of the French gimlet, which I *also* love. But while the original version of this recipe calls for ginger ale, I’ve substituted tonic water as I am firmly NOT a ginger fan. UGH. And the tonic water lengthens the drink (makes it less potent) so you can enjoy it for longer.

One of the keys here is to make sure you’re using fresh lime juice. Trust me when I say that the bottled lime juice you keep in your fridge will not work in this drink. I’ve tried. It’s terrible. If you don’t have fresh limes then either omit it or save this recipe for another day. *shudders*

Fizzy Rosemary Gimlet

January 26, 2019

About a year ago—after over a decade as a die-hard wine drinker—I fell in love with gin.

I KNOW. But hear me out. I’ve noticed that gin is a very polarizing subject. I’ve met tons of people who absolutely love it, and a similar amount of people who tell me I’m insane and gin is the grossest thing ever.

I haven’t really found anyone who’s like, “yeah, it’s cool sometimes”. Apparently gin is an all-or-nothing 🙂 But I kind of think that’s because people maybe haven’t had a great gin cocktail. In my experience over the last year, gin mixes so well with so many different flavors, and so that’s what led to today’s adventure.

I was first introduced to the idea of a gimlet via my Cheese, my bff in Los Angeles…and actually before I became a gin drinker. We capped off an awesome girls’ weekend with homemade pizza (courtesy of her now-hubby) and French gimlets.

A French gimlet basically adds elderflower liqueur like St. Germain to a regular gimlet, which is gin and lime juice. I fell in love…and three drinks later she told me I’d have to Uber to LAX because there was no way she was taking me now 🙂

Ahhh, girls’ night…

You might also like:Blood Orange Elderflower Gin Cocktail

So today I bring you a lovely twist on a regular gimlet, where we take the bright botanical gin and fresh lime juice combo, and add to it a delicious herby rosemary simple syrup.

It takes like 5 minutes to make the simple syrup yourself and you’ll feel pretty badass. Then top it off with some tonic water to lighten it up and provide fun fizz. Behold—the fizzy rosemary gimlet!