“I need a vacation,” said everyone across America. The holidays are over. It’s cold. And Netflix needs to step its game up. Suffice it to say that people are about fed up this time of year. While it would be great to jet over to the tropics for a week or so of fun in the sun, not everyone’s that lucky. Well, what’s the second best option to a week in paradise? Booze! Specifically the “Take Me To The Tropics Martini,” I created in the Lushworthy Lab.
The “Take Me To The Tropics Martini” is tart, fruity bliss, thanks to a combination of Deep Eddy Lemon Vodka, Campari, and fresh lime juice. To bring down all that tartness, I added a bit of honey. Simple syrup can also be used instead.
Check out the full recipe below, and I’ll see you in paradise. Cheers!
1.5 oz. Deep Eddy Lemon Vodka
0.5 oz. Campari
0.5 tbsp. Fresh Lime Juice
0.5 tbsp. Honey
Combine all ingredients in a shaker with ice. Shake and strain into a martini glass. Garnish with lime wedge.
When it comes to making cocktails at home, I tend to get a little lazy. I’m all for grabbing a ready-to-serve cocktail or a pre-made cocktail mixer at the grocery store. All major Lushworthy fouls, I know. So, over the holidays I was set on creating a cocktail that’s super easy and quick to make, and also serves as a drink my friends and fam would love.
After a little experimenting, I created the Honey-Lime Margarita. This particular cocktail only calls for three ingredients: Dulce Vida Lime Tequila, honey, and fresh lime juice. And if you already have your fresh lime juice on hand, the Honey-Lime Margarita can be made in only a handful of minutes. Check out the recipe, below. Cheers!
1.5 oz. Dulce Vida Lime Tequila
1 oz. Honey
2 oz. Fresh Lime Juice
Combine all ingredients in a shaker with ice. Shake and strain into a margarita glass. Garnish with lime wedge. Enjoy!
After receiving some bogus intel from rapper French Montana via Snapchat, it has now been confirmed that Ciroc Mango is the newest Ciroc flavor. Congrats to all you mango-loving, Ciroc sippers out there. Personally, the only tropical fruit flavor I really rock with is pineapple, but I can imagine that Ciroc Mango would make for some pretty tasty, end of summer cocktails. In fact, I’ve created a handful of Ciroc cocktails that I think will be a worthy addition to your Labor Day festivities, or any festivity for that matter.
It’s currently unclear when Ciroc Mango will be released, so for your convenience I’ve gone ahead and made recipe cards for my cocktails, so you can easily print and/or save them. Cheers!
Please don’t judge me, but it took a minute before I became hip to the shandy. For those unfamiliar, the shandy is a refreshing combination of beer and soda and/or juice. It’s basically a beer cocktail, and it’s delicious. I was recently tasked with creating my own shandy as part of Guinness Blonde American Lager’s Guinness Blonde Shandy Challenge.
I knew I wanted a lemon-y ingredient and also something that was a bit unexpected. After a visit to my local farmer’s market, I ended up with lemonade and pineapple soda as the ingredients for my shandy, which I’ve appropriately named the Lemon-Pineapple Shandy. Beware, my penchant for creative cocktail names is contagious.
Another thing I love about the shandy is how easy it is to make. Simply combine your ingredients in a tall glass and give it a stir, if you like. See, even the stir isn’t really needed. Given that you need this shandy in your life this summer, I’ll go ahead and get to the good stuff…the recipe.
You can find the recipe to my Lemon-Pineapple Shandy, below. Cheers!
4 Parts Guinness Blonde American Lager
1 Part Lemonade
1 Part Pineapple Soda
Combine all liquid ingredients in a tall glass with ice. Garnish with lime wheel.
Hey folks! I hope everyone enjoyed the holiday weekend. In addition to sharing a few drinks with friends at the Atlanta Jazz Fest, I was also hard at work brainstorming cocktail ideas for a #TrifectaChallenge I was invited to take part in by Maker’s Mark.
We were tasked with creating our own rendition of The Belmont Jewel (bourbon, pomegranate juice, and lemonade). I hate to admit it, but prior to this challenge I had never tried The Belmont Jewel cocktail before. I’m clearly sleeping on pomegranate juice as a mixer. It’s pretty amazing. And I’m all for anything with lemonade.
My rendition of The Belmont Jewel, which I’ve dubbed The Cloud Jewel, keeps to the standard recipe, but with a few quirky changes. I didn’t want to stray too far from the original flavor since it’s pretty delicious. Bourbon and pomegranate juice are both present. But I opted for fresh lemon juice instead of lemonade. And for my quirky addition, I added a cotton candy garnish, which you can add to your cocktail to sweeten up things.
1.5 oz. Maker’s Mark
4 oz. Pomegranate Juice
A Generous Squeeze Of Fresh Lemon Juice
Combine Maker’s Mark and pomegranate juice in a shaker with ice. Strain into a glass with ice. Add a generous squeeze of fresh lemon juice. Garnish with a piece of cotton candy. After serving, take your cotton candy garnish and dip baby, dip.
Samples, and no compensation, were provided for this post.
A few days ago, I was invited to attend a really cool event hosted by Crown Royal Apple. For St. Patrick’s Day, select bloggers and influencers watched the Atlanta Hawks play the Denver Nuggets from a private suite hosted by Crown Royal Apple. We took part in a guided whiskey tasting held by Master of Whisky, Ryan Ross, enjoyed Crown Royal Apple cocktails, and thankfully, watched the Hawks beat the Nuggets.
We also walked away with our very own bottle of Crown Royal Apple and a handful of other goodies. If you’ve ever purchased a bottle of Crown Royal Apple, you’ve likely noticed that its contents don’t last too long. It’s that tasty. So, I wanted to quickly knock out a cocktail recipe before my bottle was tapped out.
I wanted something super simple and also spring/summer-friendly. The end result is one of the tastiest, boozy lemonades I’ve ever laid lips on. Since boozy lemonade is rather common, I upped the ante a bit by adding a cinnamon-dusted lemon wheel as my garnish.