Thirsty Thursday: Sun Seeker Cocktail Recipe

Ingredients:

  • 2 oz bourbon
  • 1 tbslp honey
  • 3 oz ginger beer (refrigerated)
  • Cinnamon stick
  • Grater or microplane
  • Sprig of rosemary

Instructions:

  1. In a mixing glass pour bourbon and add honey. Stir until honey is dissolved and fully incorporated. Add ice and shake to chill. In a copper mug or lowball glass, pour ginger beer and strain bourbon honey mix into glass. Grate cinnamon over the top. Press rosemary to release oils, and rub around rim of glass (counter clockwise to reverse negativity) and place sprig in glass for garnish. Sip and feel the refreshing warmth deep through you and enjoy!

Whiskey for fire, rosemary for the sun, cinnamon for the warmth of summer, ginger for its healing and deep roots.

Thirsty Thursday: Mermaid Water Cocktail Recipe

Ingredients:

  • 1 1/2 oz Vodka
  • 1oz of Rum
  • 1oz of Midori
  • 1oz of Blue Curcao
  • 3oz Pineapple juice
  • 3oz Orange juice
  • Lime juice
  • Marchino cherries for garnish

Instructions:

  1. Pour vodka, rum, Midori, and Blue Curcao in a cocktail shaker, along with 3-4 pieces of ice.  Shake quickly to combine.
  2. Pour your mixed liquors into the glass filled 3/4 of the way with ice.
  3. Optional – Coat the rim of your glass with green and blue sugar, by dipping it in a small amount of water and then immediately into sugar.  This isn’t necessary, but look really nice if you’re serving these cocktails to friends at a party.
  4. Top glass with your pineapple juice, followed by your orange juice.
  5. Add a splash of fresh squeezed lime juice and garnish with Cherries.  Sip and enjoy with friends!

Thirsty Thursday: Candy Cane Cranberry Cocktail

Instructions:

  • 1 part vodka
  • 1 part cranberry juice
  • 1 part sierra mist
  • Candy Canes, crushed
  • Cranberries or Candy Canes Garnish (optional)

Instructions:

  1. Combine all of the ingredients in a large pitcher.  To serve, dip the rim of the glass in water, then into crushed candy canes.  Shake cocktail mix with ice, then strain into glass.  Serve with cranberry or candy cane garnish.

Thirsty Thursday: Cranberry Ginger Cocktail Recipe

The combination of the ginger liqueur and the ginger simple syrup really bring that ginger to the front, all without having to rely on ginger ale.

INGREDIENTS

  • 4 1/2 ounces pure cranberry juice (not the cocktail stuff)
  • 1 1/2 ounces vodka
  • 1/2 ounce ginger simple syrup (recipe follows)
  • 1/2 ounce ginger liqueur
  • 1-2 dashes angustura bitters
  • cranberries and ginger coins for serving

INSTRUCTIONS

  1. Fill a rocks or collins glass with ice. Add all ingredients to an ice filled cocktail shaker. Shake until chilled. Strain into ice filled glass. Garnish with cranberries and a ginger coin. Serve!

Thirsty Thursday: Grapefruit-Lemongrass Cocktail

INGREDIENTS

  • 1 handful of fresh Thai basil
  • 1 stalk of lemongrass
  • 1/5 ounce of rum
  • 1/2 grapefruit, juiced
  • 3 ounces of water
  • Dash of bitters
  • 3 tablespoons of brown sugar

INSTRUCTIONS

  1. Using a citrus reamer, juice half a grapefruit, removing seeds. Add water, rum, grapefruit juice, bitters, and brown sugar to a cocktail shaker to combine. Add torn fresh basil to a glass with ice. Pour drink over top. Garnish with a lemongrass stalk.

Sunday Sip: Grilled Pineapple Margarita

Fruity, summery, and with just the slightly hint of char and smoke from the grill. You could do a lot worse in your search for a signature summer cocktail. But you can’t do much better.

Ingredients

  • 4.5 oz silver tequila
  • 12 oz homemade margarita mix
  • 3 oz orange liqueur
  • 2 Tbsp juices from grilled pineapple*
  • 1 1-inch thick slice of grilled fresh pineapple, plus more for garnish*
  • Crushed ice
  • Salt for rim (optional)
  • * The pineapple should be grilled and chilled so plan ahead. If you aren’t using a slice of leftover, already-chilled pineapple, give yourself an extra hour in prep time.

Instructions

  1. To grill a pineapple, remove the husk, slice into ~1-inch thick rings, and place on a preheated grill.
  2. Cook ~4-5 minutes each side until nicely caramelized.
  3. Transfer the pineapple (and all accumulated juices) to a bowl and place in the fridge until cold.
  4. Add the tequila, margarita mix, liqueur, the pineapple juice from the bowl, and a slice of grilled pineapple to a blender.
  5. Blend on high for ~1 minutes until smooth.
  6. (You can strain here if light pulp bothers you – I did not.)
  7. Pour over crushed ice and garnish with small chunks of grilled pineapple, if desired.