You’ve got enough to worry about during the holidays, so you’re choice in cocktails should be the last thing on your mind. In fact, I’ve created a list of six, holiday-friendly cocktails that are definite go-tos this holiday season. That way the only thing you have to worry about in the coming weeks is not burning down your kitchen with another deep-fried turkey attempt, keeping your uncle away from the gin during Thanksgiving dinner, and you know, all that other fun holiday stuff.
Check out my recipe picks below! Cheers!
Baileys Salted Caramel & Crown Royal Regal Apple (Pictured Above)- I’m not sure about you guys’ family, but for some reason my fam tends to go IN on the Baileys during the holiday season. So, why not add a tangy twist to your Baileys on the rocks this season with a splash of the new Crown Royal Regal Apple?
1 oz. Baileys® Salted Caramel Irish Cream Liqueur
0.5 oz. Crown Royal® Regal Apple Flavored Whisky
0.25 oz. Caramel syrup to rim shot glass1 green apple slice
Mix ingredients in a cocktail shaker with ice. Strain into a shot glass rimmed with caramel. Garnish with an apple slice.
‘Tis the season of the pumpkin and as expected, the pumpkin-inspired recipes are coming out of the woodwork these days. I’ll admit that I’m not a pumpkin fanatic. You won’t find me at Starbucks ordering a spiced pumpkin latte with a slice of pumpkin bread and I was probably a kiddo the last time I carved a pumpkin. Although I’m not a fanatic, I do enjoy the flavors that tend to accompany anything pumpkin.
I’ve had the idea to create a fall-inspired remix on the classic White Russian cocktail for a few weeks now, so when I received a bottle of Pinnacle Pumpkin Pie Vodka the idea for the Pumpkin Pie White Russian immediately came to mind. Instead of Kahlua I used coffee syrup and for a little added flair I added coffee ice cubes to my Pumpkin Pie White Russian.
The end result was an easy-to-make and boozily, decadent treat for all the pumpkin lovers out there. Check out the recipe below, cheers!
1.5 oz. Pinnacle Pumpkin Pie Vodka
4 oz. Milk
3/4 Tbsp. Autocrat Coffee Syrup (Feel free to use any other brand)
In a shaker add milk and coffee syrup. Stir and add Pinnacle Pumpkin Pie Vodka. Add ice and shake. Strain contents into a glass already filled with coffee ice cubes*. Enjoy!
(To make coffee ice cubes, add cooled, lightly sweetened coffee to an ice tray. Freeze overnight.)
A few weeks ago I had the opportunity to sample both Spodee White and the originalSpodee during a Yelp event here in Atlanta. What is Spodee, you ask? Well, it’s a wine fortified with moonshine. I’m sure that sounds a little intimidating, but I assure you it isn’t. At the Yelp event, I sampled cocktails made using both varieties of Spodee. My hands down favorite was the Spodee White Sangria (recipe can be found below). Since Spodee White is already heavy on the coconut and pineapple flavors, the addition of pineapple juice gave the Spodee White Sangria an extra kick of sweetness while the club soda mellowed the drink out a bit.
I also received a bottle of Spodee White shortly after the Yelp event. Needless to say, I was so impressed at Spodee White as a stand-alone drink that I kept drinking it by itself (with a little ice). So, by the time I was ready for some cocktail experimenting my bottle was tapped out. Oops.
I love the old-fashioned, milk jug style bottle that Spodee comes in, but I have to say that you don’t get a whole lot of servings out of one bottle of Spodee. So, you may want to keep that in mind.
If you’re interested in getting your hands on a bottle of Spodee you can use their locator to find out where you can buy Spodee in your city. And when you do get your hands on a bottle, be sure to try the drink recipes below! Cheers!
1 part Spodee White
1 part Coconut Rum
2 parts Grapefruit Juice
Splash of Cranberry Juice
Combine Spodee, coconut liqueur and grapefruit juice in a cocktail shaker, shake for 30 seconds, pour over ice and top with a splash of cranberry juice. Garnish with grapefruit slice or cherry.
Here in Atlanta, there’s a ton of events going on this Labor Day weekend, but the event I looked forward to the most was House In The Park. The annual event took place yesterday (August 31) in Grant Park and was as dope as expected. Now any time there’s a festive happening at one of Atlanta’s numerous parks I try to whip up something Lushworthy to sip on with friends. It’s usually something simple, one or two ingredients, because there’s no time for craft cocktails when it’s 90-plus degrees out. So, at the suggestion of a friend, I ended up making a pitcher of Pinnacle Amaretto and lemonade. I was obviously aiming for something Amaretto Sour-esque. Not sure if that was accomplished, but it was pretty tasty. It’s also super easy to make, with the Pinnacle Amaretto and lemonade being the only ingredients unless you want to add a few lemon wheels. Check out the recipe below. Cheers!
1 Part Pinnacle Amaretto Vodka
3 Parts Lemonade
Lemon Wheels (For Garnish)
Combine Pinnacle Amaretto Vodka and lemonade in a pitcher. Stir and add lemon wheels.
I feel like it was just yesterday when the only dishes I enjoyed with a side of bacon were pancakes or scrambled eggs with extra cheese. Now bacon is everywhere. It’s in candy. It’s in brownies. And please believe it’s definitely in cocktails as well. I’m a big supporter of bacon, so I’m not complaining. In fact, I fully plan on celebrating International Bacon Day with a bacon-inspired cocktail in hand. I’m still weighing my options, but this Crisp Apple & Bacon Cocktail, which is made using bacon infused vodka and Angry Orchard Crisp Apple, could be the move.
What do you bacon fanatics think? Is the Crisp Apple & Bacon Cocktail a good celebratory drink for International Bacon Day?
Crisp Apple & Bacon Cocktail (Created by Hayley Jensen)
1 oz. bacon infused vodka
Splash maple syrup
Dash of bitters
4 oz. Angry Orchard Crisp Apple
Stir over ice, strain into a glass (martini suggested), garnish with a brandied cherry and small strip of bacon.
I can’t believe I’m writing this blog post right now. Is summer over already? I mean, I know we’ve got a gazillion more weeks of sweltering heat left here in Atlanta, but I’m surprised that we’ve almost knocked out yet another season this year. Thankfully though, this Labor Day weekend is sure to be a cocktail-filled one, so I can leave my bewilderment at the door at least for a few days.
No need to fret over what sips you should serve this holiday weekend because I’ve compiled a list of drink recipes from Skinnygirl, Belvedere Vodka, 2 Gingers Irish Whiskey, and a handful of other boozy brands, that are sure to please even the most finicky of cocktail lovers..Cheers to a safe and enjoyable holiday weekend!
South Of The Border (Created By Mixologist Lynnette Marrero)(Pictured Above)
1 ounce Zacapa Rum 23
1/3 ounce Myers Dark Rum
1/3 ounce Orange Curaçao
2/3 ounce Perfect Puree Passion Fruit
1/3 ounce Fresh Lime Juice
1/3 ounce Orgeat Syrup
2 dashes Aromatic Bitters
Mint Sprig & Orange Slice for Garnish
Combine Zacapa Rum 23, Myers Dark Rum, orange curaçao, perfect puree passion fruit, fresh lime juice, orgeat syrup and aromatic bitters into a cocktail shaker with ice and shake vigorously. Strain contents into a rocks glass over crushed ice. Garnish with mint sprig and orange slice.
I’m not gonna lie, the idea of cooking with booze scares me a little bit. You can’t tell me that the explosion of fire that results from flambeing a dish isn’t a little on the intimidating side. Thankfully though, not every booze-infused dish comes with the risk of singeing off one’s eyebrows. The folks at Crown Royal and Captain Morgan have come up with a handful of dishes that are made using either whiskey or rum and are perfect for this weekend’s Labor Day festivities.
Check out their recipes for BBQ Chicken Bacon Bites made with a rum-infused spicy sweet BBQ sauce and Brats With [Crown Royal] Maple-ized Onions.
Nonstick cooking spray
2 boneless, skinless chicken breasts, cut into 1-inch cubes
8 oz. (half pound) bacon, cut into thirds
1/2 cup Spicy Sweet BBQ Sauce (recipe below)
Preheat oven to 300 degrees. Line a large baking sheet with aluminum foil. Spray lightly with cooking spray. Wrap each chicken piece with a small strip of bacon. Secure with a toothpick and place on the baking sheet. Brush with BBQ sauce. Bake for 15 minutes. Remove pan from oven, brush bites with more BBQ sauce, and return to oven. Bake for 15 more minutes. Serve warm.
Boozy popsicles have become somewhat of a summer staple this season. They may not pack a lot of punch, but they’re a tasty and refreshing way to enjoy your favorite spirits when the summer heat is at its peak.
It’s somewhat rare to come across a spiked popsicle recipe that calls for the addition of bourbon, so I was pretty excited when I came across two recipes for popsicles that are made using Basil Hayden’s Bourbon. They were created by Los Angeles-based mixologist Rob Floyd and both sound and look pretty amazing. Check out the recipes below, cheers!
Basil Hayden’s Berry American
7 parts Basil Hayden’s Bourbon
1 1/2 parts Elderflower Syrup
2 parts Water
2 parts Fresh Lime Juice
4-5 Strawberries, medium size
Poke a hole in each blueberry and soak in 4 parts of bourbon for 30 minutes. Set aside. Add strawberries to cocktail shaker and muddle. Add fresh lime juice, Elderflower syrup, remaining bourbon and water to the cocktail shaker and shake hard. Add to the popsicle molds. Add three bourbon-soaked blueberries to each mold and freeze.
If you plan on celebrating National Tequila Day by downing tequila shots with the assistance of a slice of lime and a lick of salt then please step away from that bag of organic limes, canister of Morton Salt, and cheap tequila, my friend. All those blue agave plants didn’t sacrifice themselves just so you could celebrate National Tequila Day like an overeager undergrad. No bueno. So, when this latest boozy holiday does roll around this Thursday (July 24), you should definitely consider one of these carefully-crafted, tequila-heavy recipes from Herradura, Don Julio, Sauza, and a handful of other tequila brands. Cheers!
Pineapple Serrano Margarita(Pictured Above)
2 oz. Herradura Silver
3 cubic inches of pineapple diced
¾ oz lime juice
½ oz simple syrup
3 slices of Serrano chili with seeds.
Crush pineapple and chili slices in the base of a shaker with a muddler. Add cubed ice and remaining ingredients; shake hard and strain over ice in an old fashioned glass. Garnish with a chili and a star Anise pod.
It’s always an occasion when a new Ciroc flavor is announced and with the announcement that Ciroc Pineapple is the latest addition to the Diageo-owned brand, the internet has been in a mild frenzy. A frenzy that I fully stand behind.
Ciroc Pineapple makes absolute and perfect sense. It’s a perfect companion to their Ciroc Coconut and is an ideal vodka flavor all around. It’s also a far cry from the confusing Ciroc Amaretto (vodka and amaretto?? who?? what??), which I can safely assume hasn’t done all that well since its release nearly one year ago.
Ciroc Pineapple is obviously not on shelves just yet, but I did come up with a drink recipe that I think will make for an amazing, summer cocktail. I’ve dubbed it the Ciroc Colada! Clever, eh? Check it out below.
2 oz. Coco Lopez Cream Of Coconut
2 oz. Pineapple Juice
1 oz. Ciroc Coconut
1/2 oz. Ciroc Pineapple
1 Cup Ice
Add all ingredients (minus pineapple wedge) to a blender and blend until smooth. Pour into a hurricane glass and garnish with pineapple wedge.