The following is a guest post written by Nick Stokes*
In comparison to alcoholic drinks and alcohol brands, which are usually made for profit, most cocktails were made for fun or out of boredom. This is only logical because there are no copyrights or other legal barriers when you make a cocktail. You make it for yourself and for your friends, so that you can enjoy new and interesting mixtures while you spend time together. Cocktails are usually made in public, making them that much more intriguing. Some of them were created accidentally, while others were created in order to promote a certain alcoholic beverage.
The Cuba Libre is a drink which was created in order to celebrate Cuban independence. After The Spanish-American War, this cocktail was made out of Cuban rum and American Coca-Cola. Whether it was made by a Cuban bartender or an American soldier, it still remains a mystery.
Robert Roy McGregor was a Scottish folk hero and in the 19th century there was an opera created about his life. Prior to the performance, a local New York bartender made a cocktail to honor Rob Roy. It included whiskey, sweet vermouth, and bitters.
If you plan on hosting an Easter brunch with friends and/or family, I’m sure the last thing you want to worry about is whipping up a cocktail for each and every person. This is exactly the kind of situation where big batch cocktails come in handy. All you have to do is get your hands on a nice punch bowl or cocktail dispenser and you’re halfway there. For my Easter brunch-inspired cocktail, I went with a jug-style, cocktail dispenser from Pottery Barn. It features a stainless steel spigot with a silicone gasket, so there’s no drip-drop-drip-drippety-drop to worry about.
The big batch cocktail I created was the Perfectly Peachy Punch. It’s refreshingly fruity, and the addition of Ciroc Peach adds a nice amount of boozy kick. Add a few lime and lemon wheels as your garnish and your big batch cocktail is ready to be enjoyed by the masses.
I’m sure quite a few of you (I won’t name any names) are still nursing hangovers from celebrating St. Patrick’s Day over the weekend, so I’d like to issue a friendly reminder that St. Patrick’s Day is actually this Tuesday (March 17). And with a little experimentation and a bottle of Teeling Irish Whiskey, I’ve created a St. Patrick’s Day cocktail that surely isn’t for the faint of heart. I’ve added a spicy kick to the classic Whiskey Sour cocktail thanks to the addition of fresh jalapeno, and created what I’ve dubbed “The Spicy Shamrock.”
Check out “The Spicy Shamrock” recipe below, and cheers to a Lushworthy, St. Patrick’s Day!
1.5 oz Teeling Irish Whiskey
1.5 oz Fresh Lemon Juice
2 oz Water
1.5 tsp Sugar
2 Jalapeno Slices
Add Teeling Irish Whiskey to a shaker with no ice. Add one jalapeno slice and muddle. Add fresh lemon juice, water, sugar, and ice. Shake contents. Double strain into a rocks glass filled with ice, using both the shaker strainer and a mesh strainer to capture any seeds from the jalapeno. Garnish with jalapeno slice and maraschino cherry.
As a spirits writer, a handful of mismatched cocktail glasses here and there doesn’t even begin to explain my glassware struggle. I’ve got about a dozen souvenir glasses and not a single, complete set of cocktail glasses in sight. For most of us, spring cleaning usually means ditching your old threads or giving your floorboards a good dusting. Despite being a vital part of the home, glassware and any other kitchenware tends to get neglected during the spring cleaning process. Hence a plethora of chipped mugs, cloudy souvenir glasses, and other maladies hidden behind closed (cabinet) doors.
With spring right around the corner, I finally chose to give my glassware a minor makeover. First off, I ditched any glassware that’s chipped, cracked, or looks like it may be older than my nine-year-old cousin. And to add a nice amount of spring flair, I purchased a set of green, Victorian tumblers from Pottery Barn. They’re a perfect size for cocktails and their spring-friendly, green hue adds a much-needed dose of colorful flair to my glassware.
To encourage people to use the #Lushworthy hashtag on their cocktail and booze-related pictures on Instagram, I’m giving away two pairs of Crown Royal socks as part of a new contest.
To win a pair of the beautifully boozy socks (pictured above), all you have to do is follow me on Instagram (@Lushworthy_Danielle) and use both the #Lushworthy and #LushworthyGiveaway hashtags on one or more of your cocktail pics. Simple, right? You can even add those two hashtags to older pictures to enter.
You must be 21 or over to enter and must reside in the United States. I’ll choose two winners on Friday, March 20. Good luck!
As delicious as Nutella and whiskey are as separate entities, it’s almost shameful that the two aren’t paired together more often. What gives, people?! For my latest Lushworthy Creation, I did what’s right and combined both Nutella and Piehole Pecan Pie Whiskey for a boozy shake that’s out of this world. Seriously, it’s so out of this world, I’m certain that at this very moment, E.T. is sipping on my Boozy Nutella Shake while G-chatting with Elliott.
Anywho, enough extraterrestrial talk, cheers to warmer days ahead and plenty of boozy shake-sipping in the near future! The full Boozy Nutella Shake With Pecan Pie Whiskey recipe can be found below.
2 Tablespoons Nutella
1.5 oz Piehole Pecan Pie Whiskey
1 Cup Milk
Handful of Ice
Combine Nutella, Piehole Pecan Pie Whiskey, milk, and ice in a blender. Blend until smooth. Pour into a mason jar. Garnish with whipped cream and a maraschino cherry. (Note: Ice cream can be used instead of milk and ice.)