Boozing With Willie: Silly Rabbit Cocktail (Made Using Kinky Liqueur)

Silly Rabbit Cocktail

It’s April, it’s springtime and it’s Easter. After a long and brutal winter, things are finally beginning to look up with summer quickly approaching. There’s a lot to look forward to, Opening Day in baseball, Aries season, Easter egg hunts and of course candy, and lots of it. Whatever you’re looking forward to most, one thing we all have in common is our need for a cocktail at some point during all the festivities.

The Silly Rabbit offers all that and is great this time of year. It’s tangy and sweet, perfect for a sunny spring day. Start your day off with one over brunch and skip spring cleaning for now. Trust me, it can wait. Happy Easter everyone and enjoy your spring. Cheers!

INGREDIENTS

1.5 oz Kinky Liqueur
1/2 oz Peach Schnapps
2 1/2 oz Pink Lemonade
Splash of Grenadine
Splash of Passion Fruit Cocktail
Sugar (dyed Yellow for glass rimming)
Lemon wedge

DIRECTIONS

First rim your cocktail glass with a lemon wedge. Rim the cocktail with sugar and set aside. Next add all remaining ingredients to a shaker with ice and shake vigorously. Strain into the prepared cocktail glass and enjoy.

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Lushworthy Creations: Perfectly Peachy Punch (Made Using Ciroc Peach)

Perfectly Peachy Punch

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.

Perfectly Peachy Punch 3

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.

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Boozing With Willie: Celtic Warrior Shots

Celtic Warrior Shots

Happy St. Patrick’s Day 2015! Since St. Patrick’s Day is one of my personal, favorite holidays (seeing that it’s certainly a lush’s day to be a lush), I encourage everyone to get out there and join the fun. Iron out that one green top you have hanging in your closet and camp out at a local pub, you won’t regret it. The beers and whiskey will be flowing over the sounds of classic Irish tunes like “Danny Boy.” Never mind the fact you don’t know the words, everyone is Irish on March 17th. What’s this you say? You don’t like Irish whiskey? Guinness stout is just too harsh? You’re reading the right blog then. Check out this shot recipe.

Here’s a fruity tasting shot, inspired by the flag of Ireland. I give you, my fellow Irish men and women, “The Celtic Warrior.” Once you have some corn beef and cabbage in your belly, these will top off the night wonderfully. Hopefully, after a few of these shots, you’ll be lucky enough to find a leprechaun and when you do, we’ll all know you’ve had enough. Get out there, celebrate in peace and always drink responsibly. Cheers everyone!

INGREDIENTS

Orange Curacao
Peach Schnapps
Melon Liqueur
Overproof Vodka (regular will do just fine)
Simple Syrup

DIRECTIONS

This is a recipe for a single shot. You’ll be using a shot glass that’s roughly 2 ounces or smaller, so keep your portions very small. About 1/6 oz ought to do fine for each portion when creating the top and bottom layers. First, combine orange curacao and simple syrup in a shaker with ice and strain into a shot glass. Next, layer 1/3 oz of peach schnapps into your shot glass. Lastly, combine melon liqueur and vodka in a shaker with ice and carefully layer that onto the top of peach schnapps.

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Lushworthy Creations: The Spicy Shamrock (Made Using Teeling Irish Whiskey)

Spicy Shamrock 1

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!

INGREDIENTS

1.5 oz Teeling Irish Whiskey
1.5 oz Fresh Lemon Juice
2 oz Water
1.5 tsp Sugar
2 Jalapeno Slices
Maraschino Cherry

DIRECTIONS

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.

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Boozing With Willie: “Atlanta Hawks Beasts Of The East” (Made Using Bacardi & Viniq Liqueur)

Atlanta Hawks Beasts Of The Easts Cocktail

It’s more than halfway through the basketball season and the playoffs are quickly approaching. My home team, the New York Knickerbockers are the NBA’s village idiots at this point (fresh off a 38 point loss as I type this). And the fat lady has sung, and exited “the Mecca of basketball.” Bitter, disgusted, and dejected, much like the rest of New York City, I check my Instagram account and I see Danielle attending an Atlanta Hawks game and actually witnessing her red hot home team in person. While jealousy began to overcome me, I figured it’s best not to hate and instead congratulate. With that being said, I wanted to come up with a cocktail tipping my hat to the Beasts Of The East, The Atlanta Hawks.

The Beasts Of The East cocktail is as tasty as it is pretty. Each layer gives you a sweet and enjoyable taste that can stand alone or mix nicely together. With Bacardi’s Torched Cherry Rum and Viniq Liqueur, the casual or hardcore fans alike can enjoy the game over a few of these. Best of luck to the Atlanta Hawks and all their fans, enjoy this cocktail. Cheers!

INGREDIENTS

Bottom Layer
1oz Bacardi Torched Cherry Rum
1.5 oz Simple Syrup
0.5 oz Grenadine
3 oz Mountain Dew Code Red

Top Layer
1 oz Viniq Liqueur
3 oz Mountain Dew Voltage

DIRECTIONS

Start by combining all bottom layer ingredients in a mixing glass and stir them together. Pour your mixture into a cocktail glass over ice. Next combine the top layer ingredients in a mixing glass and stir them together. With a bar spoon, carefully layer your mixture by slowly pouring it onto the back of the spoon until your glass is full. Garnish with a cherry and serve with a cocktail straw.

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Boozing With Willie: “Warm Ivory” (Made Using RumChata & Sailor Jerry Spiced Navy Rum)

Warm Ivory

Cold enough for ya? Unless you’re lucky enough to be reading this from a beach chair in the Dominican Republic, chances are the answer is an emphatic “YES!” The mercury isn’t rising much and the wind will take your breath away, it’s brutal outside! So, make the evening worth it all, you deserve it. Get settled inside, put on your comfy pajamas and enjoy this warm nightcap I’m about to bestow upon you.

I created the Warm Ivory not so much to get boozed up, but more so to relax. It’s a perfect dessert beverage and since there’s no caffeine, you won’t have trouble sleeping afterwards. It’s easy to prepare and the inclusion of RumChata and Sailor Jerry’s Spiced Navy Rum will feel as smooth as your silk sheets. Check out the recipe below and enjoy your winter that much more. Cheers!

INGREDIENTS

1.5 oz RumChata
0.5 oz Sailor Jerry’s Spiced Navy Rum
1/2 Cup of Milk
1/2 Cup of Heavy Cream
1Tsp Vanilla Extract
Baileys Cinnamon Dolce Creamer
Whipped Cream
Ground Cinnamon

DIRECTIONS

Steam or warm milk and heavy cream together (be sure not to let it come to a boil) and add vanilla extract while constantly stirring. Remove mixture from heat and add RumChata and spiced rum while stirring.

Pour your mixture into a coffee mug (leaving a little room) and cool the mixture with some Baileys creamer. Top with whipped cream and ground cinnamon.

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