I couldn’t have planned this post any better because today it finally feels like Fall. The windows are open, there’s a beautiful breeze coming in and it’s a most wonderful 66 degrees out there. Time for an old fashioned, right? 😉 I had an idea to make a Fall spiced syrup that you can use a number of ways all throughout the cold months. My favorite way to use it is in an old fashioned, but you can use it in a daiquiri, a fix, or even your coffee. Use it in any cocktail that calls for simple syrup by merely swapping it out and making your drinks a little more Fall appropriate….
Watching the produce change at my local farmers market is probably my favorite part of every season. I was super excited to see a variety of cherries available this past week and really wanted to make a pie. Instead, I’ve brought you cherry pie in a glass with this fun and easy twist on the classic whiskey sour. I’m not sure what’s better, the pie or the drink? I’d still like to get around to making a pie and maybe some homemade brandied cherries too before summer ends. The depth and color the cherries bring to this classic cocktail is wonderful, and it wouldn’t be a traditional sour without egg whites, so let’s get cracking!
Cherry Whiskey Sour
2 oz. bourbon
3/4 oz. lemon juice
3/4 oz. simple syrup (1:1)
1 egg white
Peychaud’s bitters for garnish
In the larger side of your tin, crack your egg and separate, only using the egg white and discarding the yoke. In the small side of your tin add the lemon juice, simple syrup, cherries, and muddle. Add the bourbon and dry shake your cocktail to aerate and incorporate all ingredients. Add ice and shake again. Strain into a coupe and dash your Peychaud’s bitters on top. I drag a straw through my dashes to create a little design.
I love the way this cocktail came out. It’s super lush from the cherries and creamy from the egg white. It’s a really nice cocktail to serve after dinner, and like most egg cocktails, also a great brunch drink. But let’s be real – it’s any ANYTIME drink! I hope you can whip a few of these up over the long weekend. If you do, enjoy them and let me know how they turn out.
Is there a certain egg white cocktail you love to make at home? I’d love to hear about it in the comments below. Cheers everyone!
I love a good theme and excuse to make cocktails, and Derby Day has always been one of my favorites. I’ve done everything from throwing sponsored showings of the Derby to doing a DIY hat and mint julep class (which I would really love to do again), but this year I’m kicking it at home with this delicious Peach Mint Julep variation of the southern classic. This is a simple addition to an already simple drink that’s perfect for Summer and sipping on your porch.
Peach Mint Julep, serves 1
2 oz. bourbon (I used FEW)
1 barspoon peach liqueur
1 sugar cube
a handful of mint
2 peach slices cubed
Take your sugar cube, mint, and cubed peaches and place them in your serving vessel. Add the peach liqueur and muddle.I love to see the mint and peaches at the bottom of the glass so I opted to use glass instead of a traditional julep cup. If you have julep cups at home you can use them. They keep your drink icy cold.
Add your bourbon and then top with crushed ice. You can crush some ice in a blender or by putting it in a cloth bag and hitting it with your muddler. Garnish with a healthy bouquet of mint and dust with powdered sugar.
Here’s a little sneak peek of the wallpaper in my living room. The big reveal is this week so stay tuned. I’m in love!
Mint juleps are so refreshing but I love this one especially because the peach adds brightness and fruitiness to a somewhat boozy cocktail. These are definitely a little dangerous and go down way too quickly, so take it easy! I hope you’re all doing something fun today. Put on a hat, sip a Peach Mint Julep and route for your favorite horse! Happy Derby Day!
I’m so excited to share a recipe from my friend Kristy Gardner’s brand spanking new book called Cooking with Cocktails. This cookbook gives the phrase “happy hour” a whole new meaning because every recipe is made with wine, beer, or spirits, and that is A OK with me! I couldn’t imagine that any of you would disagree. As I was looking over the book, the Cinnamon Apple Whiskey Sour caught my eye. It’s been rather cold and snowy here and there’s no better cure for the winter blues than some warm spices, sweet fresh apples, and a bottle of bourbon.
Her recipe doesn’t call for egg whites but rather includes a “Tipsy Tip” to add them if you’re feeling adventurous. We’re adventurous here, and I love a good traditional sour with that delightful froth on top! I played around with the recipe and adapted it to my own taste. Kristy encouranges you to break the rules and be inventive in the kitchen, as do I, so let’s “pop the cork and see what happens!”
Cinnamon Apple Whiskey Sour, serves one
2 tablespoons ground cinnamon
2 tablespoons sugar
1/2 apple, cored and thinly sliced
White of one egg
2 oz. bourbon (I used Wild Turkey)
3/4 oz. simple syrup
3/4 oz. lemon juice
Dash of angostura bitters
Dry apple cider to top
Prepare your simple syrup (1:1) and your cinnamon sugar and set aside. Crack your egg and seperate it, dumping it into the larger side of your shaker tin. When you’re making drinks with dairy or egg white, you want to keep them seperate from your citrus until the moment you are ready to shake.
In the smaller side of your shaker tin add the bourbon, simple syrup, lemon, and angostura bitters. Add the smaller tin to the larger tin and dry shake to incorporate the egg into the rest of the ingredients. Open your tin, add ice, and shake again. Strain into the glassware of your choice. Top with apple cider. Take your apple slices and dip them into the cinnamon sugar mixture and spear with rosemary as the garnish for your drink.
Hope you enjoy this delicious variation on the classic whiskey sour. Make sure you grab your own copy of Cooking with Cocktails to try more recipes just like this one. Kristy also blogs over at She Eats, so check her out over there as well for more ideas about making fresh, seasonal and locally sourced meals and drinks.
Happy Friday everyone!
I had a hectic week and I’m so glad for it to almost be over. I’m working on some exciting projects this weekend and can’t wait to get to it. Am I the only one that gets excited about work? lol.
Anyways, it’s been a little cold and dreary here, and with all this stress I really needed to take a chill pill. That’s why I put together this Earl Grey Lavender Hot Toddy. I took the simple ingredients in a classic toddy and combined them with the soothing and calming effects of lavender and some much needed tea to maximize your buzz and relaxation. It is also just a super simple subsitute, because instead of adding hot water to top, we’re adding freshly brewed earl grey tea.
It’s fun to think about all the different ways you can infuse this drink with other flavors and teas to make so many variations. If you have a favorite tea besides earl grey, try that. Let me know how it turns out. I’d love to hear about how you like your hot toddy! Do you add something fun and different? Herbs? Special Honey? A different spirit?
Whip up one of these, kick your feet up, put a mask on, and some cucumbers over those eyes, it’s FRIYAY!
Earl Grey Lavender Hot Toddy
1 1/2 oz. Bourbon
1/2 oz. Lemon Juice
1/2 oz. Honey
2 dashes of Lavender Bitters
Fill with Earl Grey Tea
Add all ingredients to a mug, brew a pot of earl grey tea on the side, and fill the rest of your cup with tea. Garnish with a fresh lavender sprig.
Christmas is just around the corner and I have a few recipes coming to the site over the next two weeks, so stay tuned! I can’t believe how time is flying, before we know it, it will be the New Year. Does anyone have any big plans for the holiday or NYE? I have the perfect cocktail to get you in the mood to decorate the tree, listen to your Christmas vinyl, do some online shopping, and wrap those presents! My Peppermint Old Fashioned is great for your next holiday party or Christmas Eve and Day festivites. If you’re not familiar with a classic Old Fashioned it’s just Bourbon, sugar, Angostura Bitters and a twist of lemon and orange. Super simple! I didn’t want to over complicate such a simple drink, so I used the same template with just a few minor adjustments.
My main trick was infusing the Bourbon with Harney & Sons Peppermint Tea, which is devine if you haven’t had it. All of their tea is delicious and great for drinking on its own hot, iced, or using to infuse wine, vermouth and spirits. The tea is really fragrant so it didn’t sit very long with the Bourbon, I’d say 30 minutes maximum. Honestly, I only let mine sit for about 15 minutes and the flavor was already very strong. This will all depend on how minty you want your drinks to be, so I suggest straw testing as you go until you get your desired level of flavor. You can infuse a whole bottle or a few ounces depending on how many cocktails you want to make. You will need 2 ounces of Peppermint Tea Bourbon per drink. I would estimate 2 tea satchels for every 12 ounces of whiskey for the infusion.
Peppermint Old Fashioned
2 oz. Peppermint Tea infused Bourbon
1/2 oz. Honey Syrup (3:1 Honey & Water)
2 dashes Scrappys Cardamom Bitters
Build all ingredients in a single old fashioned glass, add ice, stir. Garnish with a candy cane.
I bet you’re all getting ready for Thanksgiving this week. Ethan and I are both working the night before and we decided we’re staying home this holiday, which is exciting because we just gave the kitchen some updates and I love a good excuse to bake a pie (and make some cocktails). I wanted to post a cocktail for this week that was really festive and seasonal for everyone to make and enjoy with their loved ones. I’m so happy with this recipe because it’s so yummy and perfect for any Thanksgiving celebration. My Cranberry Harvest Punch can easily be made for a few or many, with some prep beforehand. Bourbon, lemon, apple cider, and mulled cranberry syrup. YEP! I said mulled cranberry syrup and it is so delicious I may just use it on everything! Pancakes? Ice Cream? Iced Tea? PIE? Who knows! What I do know is you’re all defintely going to enjoy sipping on a few of these.
First things first, you will need fresh cranberries, so if you’re making fresh cranberry sauce buy some extra for the syrup. I basically made a rich demerara sugar syrup (1:1) with fresh cranberries and brought it to high heat and then let it simmer with mulling spices. It’s super easy and didn’t take long at all and the rest of the ingredients are very easy. Make a batch in a pitcher or a punch bowl and all the work is done! You can also serve this drink warm. Just add all ingredients to a pot and heat until warm or you can keep it in a crockpot. Sip and enjoy.
This year was a hard year with the passing of my father, but it was also a very exciting year filled with promise and new opportunites. I consulted on The Archer, started the blog, got a studio space, had a lot of great press thrown my way and have gained many new clients. I am truly thankful for all the positive things and all the support anyone has given me. I’m looking forward to the holiday season and doing great things in the new year! Cheers to each and every one of you reading this and I hope you have a lovely Thanksgiving.
Cranberry Harvest Punch (for 1)
2 oz. Bourbon (I used Wild Turkey)
3/4 oz. Lemon Juice
2 oz. Apple Cider
3/4 oz. Mulled Cranberry Syrup
Add all ingredients to tin, shake on ice, serve up in your desired glassware, and garnish with cranberries and a sprig of rosemary.
Cranberry Harvest Punch (for 8-12 ppl)
1 Bottle of Bourbon (I used Wild Turkey)
9 oz. Lemon Juice
3 cups of Apple Cider
9 oz. Mulled Cranberry Syrup
Add ingredients to pitcher or punch bowl and serve cold or hot.
Mulled Cranberry Syrup
2 cups Cranberries
2 cups Water
2 cups Demerara Sugar (I use Florida Crystals)
1/4 tsp. Cloves
2 Allspice Berries
2 Cardamom Pods
1 Star Anise
1 Cinnamon Stick
4 Black Peppercorn
Long orange peel
Combine all ingredients to pot, simmer so that all sugar dissolves, bring to high heat until cranberries become soft (about 10 minutes). Let cool and strain into bottle or jar.