Drinks: Cocktails & More Archives

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.

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.

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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.

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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!

I 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.

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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).

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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.

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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.

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.

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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??

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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!

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