Epi 59b :: Pago Pago

•    2 oz premium rum

•   .5 oz Green Chartreuse Liqueur

• 1.5 oz fresh pineapple juice

•   .5 oz fresh lime juice

•   .5 oz crème de cacao (white)

In a shaker, add all ingredients, fill with ice, top and moderately shake. Serve in your favorite tiki cup or highball glass. Garnish with your most festive tiki holiday tchotchkes.

Epi 59b :: Nui Nui

•   2 oz premium rum

•   .5 oz fresh lime juice

•   .5 oz fresh orange juice

• .25 oz cinnamon simple syrup

• .25 oz vanilla all-spice simple syrup

•    1 dash of Angostura Bitters

In a shaker, add all ingredients, fill with ice, top and moderately shake. Serve in your favorite tiki cup or highball glass. Garnish with your most festive holiday tchotchkes.

These cocktails are perfect for a party. Simply multiple by ingredients by the number of guests and flash whip all ingredients in your blender. Serve over fresh ice.

Epi 59a :: Sugar Plum Fairy

• 2 oz Russell Reserve Rye

• .5 oz Italian Plum Syrup

• 3 dashes Angostura

In a stirring glass, add all ingredients. Fill with ice and stir for 30 rotations. Strain over a fresh large ice cube in a rocks glass. Express orange peel across the top.

Epi 59a :: Bah Humbug

• 2 oz Vida de San Luis Del Rio Mezcal

• 1 oz lime juice

• 1 oz Clement Creole Shrub

• .5 oz activated coal simple syrup*

In a shaker, combine all ingredients, fill with ice, top and shake vigorously. Strain over pellet ice and garnish with your most festive holiday tchotchkes.

*Activated Charcoal Syrup

• 16 oz sugar

• 16 oz water

• 1 tablespoon active charcoal powder

• 1 tablespoon fresh rosemary

In a pot, combine all ingredients. Over medium heat, cook until sugar is dissolved. Remove from heat, allow to cool and strain into an air-tight container. Keep refrigerated.

Epi 58 :: The Clover-ish Club

•  2 oz Bluecoat American Dry Gin

• 1 oz lemon juice

• 1 oz black raspberry simple syrup (or raspberry simple syrup)

• 1 egg white 

In the bottom shaker tin, add gin, lemon juice, black raspberry syrup and egg white. Top and dry shake, until frothy. Open shaker, fill with ice, top and shake vigorously. Double strain into a chilled coupe.

Bonus recipe (not pictured):

Sans Peel (50/50)

• 1 oz Bluecoat American Dry Gin

• 1 oz Bluecoat Elderflower Expression

• 1 dash Jacks Citrus Bitters (or your favorite citrus bitters)

 In a stirring glass, add all the ingredients, fill with ice and stir for 30 rotation. Stain into cocktail glass. No garnish required.

Epi 57 :: Sippin’ on Gin & Buch

• 1.5 Fords Gin (or your favorite London dry gin)

• .5 oz ginger mint syrup

• .25 oz lemon juice

•  2 oz No. 1 Sons Lavender Kombucha (or your local favorite brand)

 In a shaker, add gin, ginger-mint syrup and lemon juice. Fill with ice, top and shake vigorously. Strain into chilled coupe glass and top with lavender kombucha. Garnish with mint or lavender.

Epi 56 :: My Last Nerve

• 1 oz Bacardi Light Rum

• 1 oz Buffalo & Bergen cranberry-sage simple syrup

• .75 oz fresh lemon juice

• 1.5 oz fresh pineapple juice

• 1 oz JCB Brut Champagne

• Angastora Bitters
  

In a shaker, add rum, cranberry-sage simple syrup, lemon and pineapple juices. Fill with ice, top and shake vigorously. Double strain into a chilled coupe glass and top with a champagne. Finish with a few dashes of bitters.

epi 56 :: Stop Talking! Take a Sip Punch

• 2 cups Old Overholt Bonded Rye Whiskey – 100 proof

• 12 oz pear juice (or apple juice)

• 4 oz lemon juice

• 8 oz Buffalo & Bergen cranberry-sage simple syrup

• 16 dashes Angostura bitters

• 16 oz JCB Brut Champagne

• fresh sage

• fresh mint

• fresh orange peel

In a punch bowl, combine all the ingredients. Garnish with herbs and zested orange peels and serve over ice.

Epi 55 :: Life in the Afternoon

• 2 oz Dry London Gin


• 1 oz Rum Creole

• .5 oz lemon juice


• 1 bar spoon absinthe tart cherry juice



In a shaker, add all the ingredients, fill with ice, top and shake vigorously. Double strain into a chilled coupe glass and top with a champagne. Finish with one cherry in the bottom of the glass.



Classic


• 1 oz Dubonnet Rouge Grand Aperitif de France

• 1oz Alvear Montilla Fino

• 1 oz soda water or champagne



In a wine glass ¾ filled with ice, add Dubonnet Rouge and Alvear Montilla Fino, top with champagne or soda water and finish with a twist of lime.

epi 54 :: Good Vibes

• 1.25 oz Bacardi Light Rum

• 2 oz fresh coconut milk with turmeric and cayenne

• .5 oz lime juice

• .25 oz ginger syrup

• 2 tbsp fresh pineapple

• 3 mint leaves

• 3 chunks dehydrated pineapple or lime wheel for garnishment

In a shaker, muddle pineapple and mint. Add rum, lime juice, ginger syrup and coconut milk. Fill 3/4 full ice, top and shake vigorously. Double strain over fresh ice, top with dehydrated pineapple or lime wheel.

Epi 53 :: Delicately Acidic

• 5 oz Rosé Wine

• .25 oz Campari

• 1 tbs Santa Claus Melon (chopped)

• 2 strawberries

• .25 oz grapefruit simple syrup*

• .50 oz grapefruit juice

In a shaker, muddle melon and strawberry. Add the rest of the ingredients, fill with ice, top and vigorously shake. Double strain into a wine glass, add ice and garnish with strawberry slices.

*Grapefruit Simple Syrup

• 1 cup sugar

• 1 cup grapefruit juice

• 1 whole peel of grapefruit

Add all the ingredients to an air-tight glass container and gently shake. Keep container at room temperature for 3 days and shake daily. On the third day, strain and refrigerate.

Epi 52 :: One Fitty

• 2 oz overproof pisco

• 1 egg white

• 1 oz lemon juice

• .5 oz cactus fruit purée

• .5 oz simple syrup

• 1-2 dashes TABASCO 150th Anniversary Diamond Reserve Red Sauce

In a shaker, combine all ingredients. Top and dry shake for 10 seconds. Open, fill 3/4 with ice, cover and shake until frothy. Double-strain into chilled coup glass and top with 1-2 dashes of TABASCO 150th Anniversary Diamond Reserve Red Sauce (depends on taste).

Epi 51 :: The Grape Life

• 2 oz Courvoisier VSOP

• .5 oz Cointreau

• .5 oz fresh lemon juice

• .5 oz riesling  syrup*

• peel of whole lemon

 Using an orange, rim an up glass with equal parts white and raw sugar. Set aside.

In a shaker, add all the ingredients. Fill 3/4 full of ice, top and vigorously shake. Double strain into your rimmed glass and garnish with an lemon peel.

 *Riesling Syrup

• 2 c riesling

• 1 c sugar

• 1 stick cinnamon

In a pot, combine all ingredients. Over medium heat, cook until sugar is dissolved. Remove from heat, allow to cool and strain into an air-tight container. Will keep for up to 3 months, if refrigerated.

epi 50 :: Hospitality

• 2.5 oz Bombay Sapphire Gin

• 1 chamomile tea bag
  1 oz Dry Vermouth 
  1 lemon peel

• 2 basil leaves

Steep one tea bag in 2.5 ounces of room temperature gin for 30 minutes.

Chill a coupe or martini glass. Once chilled, discard ice and rub the interior of the glass with a basil leaf.

 In a stirring glass, add tea-steeped gin and fill 3/4 with ice. Stir for 30 rotations and strain into the chilled glass. Atomized a lemon peel over the top and discard. Garnish with basil leaf.

EPI 49 :: Morning Pop

• 1.50 oz Knob Creek® Bourbon

• 1.25 oz lemon juice

• 2 oz fresh-pressed beet-strawberry juice

• 1 oz strawberry basil elixir*

• Splash of brut champagne

• Lemon wheel or 1 fresh strawberry

In a shaker, combine whiskey, lemon juice, beet-strawberry juice and strawberry basil Elixir.  Fill 3/4 full of ice, top and vigorously shake. In a Collins glass, strain over fresh ice and top with a splash of brut champagne. With a spoon, gently incorporated and garnish with a lemon wheel or strawberry, whichever you prefer.

*Strawberry Basil Elixir

• 1 lb strawberries, hulled & sliced

• 8 oz sugar

• 8 oz 151 rum

• 3 basil stems

• 3 whole fresh grapefruit peels

Put in a glass container, combine all ingredients and stir. Allow to sit in the sun for about 8-12 hours and strain into an air-tight container. Will keep for up to 3 months, if refrigerated.

epi 48b :: Harvey’s Scotch Highball

• 2 oz Laphroaig 10 Year Single Malt Scotch Whisky

• 5 oz lapsang orange tea syrup*

• .5 oz lemon juice

• 1 lemon wheel

• soda water

In a shaker, combine Laphroaig, syrup, and lemon juice. Fill with ice, top and shake vigorously. Double strain over fresh ice in a highball glass. Top with soda water, gently stir and garnish with a lemon wheel.

*Lapsing Tea Syrup

• 4 tablespoon loose lapsing tea

• 16 oz of water

• 16 oz sugar

• 1 peel of whole orange

• 1 cinnamon stick

In a pot over a medium heat, combine all the ingredients. Bring to a boil and then turn off the heat and allow to stand covered for 1 hour. Strain through a fine mesh strainer into an air-tight container. Will keep for up to 3 months, if refrigerated.

epi 48a :: Oyster Shooter

• 1 fresh shuck oyster

• 2 oz tomato juice

• .25 oz lemon juice

• 1/8 tsp horseradish

• 1 dash Tabasco

• Salt to taste

• Pepper to taste

In a shaker, add tomato juice, lemon juice, horseradish, Tabasco and spices. Add ice, shake and strain into shooter glass. Add oyster and its liquid, slurp and enjoy!

epi 47 :: Pimpin’ made In the Big Easy

• .75 oz Black Cherry Syrup

• .5 oz lime juice

• 4 oz rosehip tea with activated charcoal

• 1 oz Bombay Sapphire Gin

• Fresh mint leaves

In a shaker tin, combine syrup, lime and tea. Fill with ice, top, vigorously shake and strain into a Collins glass. Fill with ice and top with soda water. Gently stir and garnish with fresh mint.

Pimm’s Cup

• 2 oz Pimms No. 1 Aperitif

• 4 oz ginger ale

• 1 cucumber slice

In a highball glass, add Pimms No.1 and fill with ice. Add cucumber slice and top with ginger ale. For a nice variation, add a strawberry slice or two.

epi 46 :: Classic Negroni

• 1 oz Gin

• 1 oz Campari

• 1 oz Sweet Vermouth

In a stirring glass, add all ingredients and fill ¾ with ice. Stir for 30 rotations, strain over fresh ice into a rocks glass. Express and garnish with an orange coin.

epi 46 :: Naked Lime Chilcano

• 2 oz Caravedo Mosto Verde Pisco

• 1 oz skinless lime juice*

• 4 oz spicy all-natural ginger ale

• 3 dashes angostura bitters

In a tall glass, add pisco and skinless lime juice. Fill with ice and top with spicy ginger ale and 3 dashes of bitters. Gently rotate for one stir and garnish with lime wheel.

*Remove rind from a fresh lime and squeeze for 1 oz of juice.

Classico Chilcano

• 2 oz Pisco

• .5 oz lime juice

• 3 Dashes Angostura bitters

• 3.5 oz ginger ale

In a tall glass, add lime juice and pisco. Fill with ice and top with ginger ale and a dash of bitters. Gently rotate for one stir and garnish with lime wheel.

EPI 45 :: Schuler or Shouldn’t I?

• 2.5 oz La Caravedo Pisco Acholado

• .5 oz naked lime juice

• .5 oz orange juice

• Pinch of cayenne powder

• 1 egg white

• 1 oz pineapple cardamon syrup

• 1 dash of 150 year Anniversary Tabasco®

In the top of a shaker tin, add one egg white, lime juice, orange juice, cayenne powder and pineapple cardamom syrup. Top and dry shake until frothy. Open shaker, add pisco and fill with ice. Again, top and vigorously shake until exterior is icy. Double-strain into a chilled coupe glass and add 1 dash of 150 Anniversary Tabasco.

Classic Pisco Sour

• 2 oz La Caravedo Pisco Puro Quebranta

• 1 oz La Caravedo Pisco Puro Torontel

• 1 oz naked lime juice

• 1 oz simple syrup

• 1 egg white

• 1 dash Angostura bitters

In the top of a shaker tin, add one egg white, lime juice and simple syrup. Top and dry shake until frothy. Open shaker, add piscos and fill with ice. Again, top and vigorously shake until exterior is icy.  Double-strain into a chilled coupe glass and add 1 dash of Angostura bitter.

epi 44 :: BuzzWorthy

• 2 oz carrot juice

• .25 oz turmeric

• 1 oz ginger

• 2 oz pineapple juice

• 1 pinch of cinnamon

• 1 oz lemon juice

In a shaker tin, add all ingredients and shake vigorously. Double-strain into a tall glass over fresh ice. Now take on the day!

epi 43 :: The Mason Jar

• 2 oz Makers Mark

• 1 oz blueberry-verbena tea

• 3 dashes Angostura bitters

• .5 fresh lemon

• 1 verbena leaf

In a stirring glass, add all ingredients and fill with ice. Stir for 30 rotations and strain into a rocks glass over fresh ice. Zest lemon peel over top and garnish with verbena leaf.

epi 42 :: Summer Cobbler

• 10-20 black raspberries (can be substituted with 6 black berries)

• 1 oz Dolin Sweet vermouth

• 2 lemon wheels

• .25 oz blueberry syrup

• .25 oz raspberry syrup

• 6 oz Rosè sparkling wine

In a mason jar, muddle black raspberries (set aside a few for garnishment) and lemon. Add vermouth, fill with crushed ice and top with Rosè. Drizzle with blueberry and raspberry syrups and garnish with fresh berries.

Epi 41 :: In Da Coconut Club

• 1.5 oz Flor de Cana White Rum

• 1 oz pineapple cardamom syrup

• 3 dashes Angostura Bitters

• .5 oz lemon juice

• 4/5 oz sparkling coconut water

In a tall glass, add white rum, pineapple-cardamom syrup and lemon juice. Fill with crushed ice, add 3 dashes Angostura and then top with sparkling coconut water.  Garnish with an orange slice and enjoy!

Epi 40 :: Berry, Berry Bramble

• 1.5 oz gin

• .75 oz fresh squeezed lemon juice

• .5 oz black raspberry syrup

• .5 oz Creme de Mure (black berry liqueur)

In a shaker tin, add gin, lemon juice and black raspberry syrup. Fill with ice, top and shake vigorously. Strain into rocks glass, fill with crushed ice and drizzle with Creme de Mure.

epi 39 :: Love Your Smokin’ Melons

• 1.5 oz Ransom Old Tom Gin

• 1 oz sweetened lemon juice

• 2 oz salted grilled watermelon juice

• grilled watermelon for garnishment

Grill the watermelon: Cut thick watermelon slices and place on a hot grill and allow to char (5-7 minutes per side).

Blend enough watermelon for 1 qt of juice then add 2 teaspoons of kosher salt. Reserve enough watermelon to garnish the glass.

To create sweetened lemon juice, add 4 oz fresh lemon juice to 12 oz simple syrup.

To smoke the glass, use a butane torch, flame a piece of cedar until it begins to smoke. Place coupe glass up-side down over smoked area and allow to sit while you prepare the cocktail.

In a shaker tin, add gin and juices. Fill with ice, top and shake vigorously until cold. Rim smoked coupe glass with black lava salt. Double-strain cocktail into glass and garnish with a piece of grilled watermelon.

epi 39 :: An Italian Gentlemen Riding His Bike Through the Piazza With His Pant Leg Rolled Slightly Above His Ankle

• 1 oz New Amsterdam Gin

• 1 oz Aperol

• 2.5 oz ruby red grapefruit

• .5 oz mint simple syrup*

• 1 oz soda water

In a Collin glass, add gin, Aperol and grapefruit juice. Fill with ice and gently swizzle. Top with soda water and garnish with mint.

*To make mint syrup, place equal parts water and sugar in a pot, bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat and steep mint for 10 minutes. Strain while hot, and reserve syrup. Keeps refrigerated for up to 3 months.

As a punch:

• 8 oz New Amsterdam Gin

• 8 oz Aperol

• 20 oz ruby red grapefruit

• 4 oz mint simple syrup

In a large pitcher, add gin, Aperol and grapefruit juice. Fill with ice, stir and top with soda water. Garnish the glass with m

epi 39 :: Classic Gin Rickey

• 2 oz Commonwealth Gin

• .5 oz fresh squeezed lime juice

• 4 oz club soda

In a red wine glass, add gin and club soda. Squeeze lime half and then add the expressed lime to the glass. Fill with ice and gently swizzle.

EPISODE 38 :: Rickey’s Summer Remedy

• 2 oz Bluecoat American Dry Gin infused with kiwi and cardamom*

• 1 oz fresh lime juice

• 4 medium-large sage leaves

• Cava or Champagne of your choice

• club soda

Add infused gin, lime juice and sage in a shaker. Fill with ice, top and shake vigorously. In a Collins glass, double-strain over ice and top with equal parts club soda and cava. Garnish lime wheel.

*Place one kiwi in boiling water for one minute. Remove from water, peel and then gently muddle, just enough to mash the fruit but not the seeds. Add mash, toasted cardamom pod and 6 oz of gin to an air-tight glass container. Seal and shake vigorously. Refrigerate for four days, shaking once daily. Strain infused gin before adding it to your cocktail.

EPISodE 38 :: International Affairs

• 1.5 oz Bluecoat American Dry Gin

• .75 oz Combier Pamplemousse Rose

• .25 oz Salers Gentiane Appertif

• .5 oz lemon juice

• 1.5 oz Dry Sparkling French Wine

In a shaker, add all ingredients except sparkling wine. Fill with ice and shake vigorously. Double strain into flute glass top with sparkling wine.

To make into a punch

• 750 ml Bluecoat American Dry Gin

• 375 ml Combier Pamplemousse Rose

• 125 ml Salers Gentiane Apperftif

• 250 ml (8.5 oz) fresh squeezed lemon juice, fine strained

• 750 ml Dry French Sparkling Wine

• 1/2 fresh grapefruit

• pink peppercorns

In a punch bowl, combine all ingredients leaving the sparkling wine to last. Gently stir. Garnish with thinly sliced grapefruit wheels, a handful of pink peppercorns, and bright, edible flowers. A frozen ice mold with these ingredients contained within can be made in bundt cake mold to encourage chilling while minimizing dilution. Serve into punch glasses and enjoy.

Episode 37 :: So Fresh and So Clean, Clean

• 2 oz carrot juice

• 2 oz grapefruit juice

• 1 oz lemon juice

• 8 raspberries; whole

• seltzer water

• 2 sprigs of fresh rosemary

In a shaker tin*, add juices, 4-6 raspberries and 1 sprig of rosemary. Fill with ice, top and shake. Double-strain over fresh ice into a tall glass and garnish with two whole raspberries and sprig of rosemary.

*To make the mocktail into a cocktail, add 2 oz of your favorite premium gin or vodka.

episode 36 :: Frozen Pisco Sour

• 2 oz Pisco

• 1 oz lemon juice

• 1 oz lime juice

• 1 oz simple syrup

• 2 cups ice

In a blender, combine all ingredients and blend until smooth. This will be the base to create the two recipes below.

Black Hole Sun

• 6 fresh grapefruit segments

• Angostura Bitters

• blood orange

• grapefruit peel

In a margarita glass, place 6 grapefruit segments. Fill with your frozen pisco sour base and top with 3 dashes of angostura. Garnish with grapefruit peel and blood-orange wheel.

Matcha to Love About Summer

• 1.5 oz fresh pressed watermelon

• 1 slice of frozen watermelon

• Match power

In a Collins glass, add fresh pressed watermelon and fill with frozen pisco sour base. Through a colander, sprinkle matcha powder on top and garnish with frozen watermelon slice.

Episode 35 :: Island Hopper

• 1.5 oz mezcal

• 2 oz Maui Brewing Co. Pineapple Mana Wheat Beer

• 1 sprig oregano fresh

• 1 sprig mint

• 2 strawberries, halved

• 4 raspberries

• 1 oz lime juice

• .5 pineapple syrup

In a shaker, gently muddle oregano, mint, strawberries and raspberries. Add lime juice, pineapple syrup and mezcal. Fill with ice, top and vigorously shake.  Double-strain into coupe glass filled with crushed ice formed into a cone shape. Top with Maui Brewing Co.  Pineapple Mana Wheat Beer and garnish with sliced dried mango and mint.

episode 34 :: Baby Fireflies, Complete With Lumens

• 1.5 oz Kea KoHana Hawaiian Agricole Rum (we used Mahai`ula)

• 1 oz raspberry syrup

• 5-6 chocolate mint leaves

• Half of small fresh lime

• Champagne or crisp pilsner

In a rocks glass, squeeze lime half for 1oz of juice and then add the expressed lime to the glass. Add mint and raspberry syrup and muddle. Add rum, fill with crushed ice and top with either champagne or pilsner beer. Stir gently, garnish with mint sprig and serve with a paper or metal straw.

Episode 33 :: Your Melons Are Showing

• 2 oz Sacred Bond Brandy

• 1 oz passion fruit juice

• 1 oz apricot juice

• 3 dashes of bitters

• .5 honeydew melon

• hibiscus syrup to drizzle

Step 1: Cut honeydew melon in half. Clean the seeds and scrape 2 oz of flesh from the melon to use to make the cocktail. Chill the cleaned melon “bowl’ in the freezer for 10 minutes.

Step 2: In a shaker, add brandy, passion fruit juice, apricot juice, bitters, scraps of honeydew and fill with ice. Top and shake vigorously until sides of shaker are icy.  Set aside.

Step 3: Remove melon “bowl” from freezer and fill with crushed ice to create a cone shape.

Step4: Double strain cocktail overtop of the crushed ice and drizzle hibiscus syrup. Garnish with edible orchids and mint.

PS. This can also be served this in a glass of your choice.

episode 32 :: #acreativeteatime

• 2 oz Fords London Dry Gin

• 2 oz steeped hibiscus passion tea

• 1 oz rooibos tea syrup*

• 1 oz fresh squeezed lemon juice

• 1 oz peach juice

• Angostura Bitters

• club soda

Steep tea according to package and set aside.

In a shaker, add gin, syrup, lemon and peach juices. Fill with ice, top and shake vigorously. Strain into tall glass, add 1-2 dashes of bitters and top with a splash of club soda. Do not stir. Simply garnish with mint or edible flower and enjoy.

*To make rooibos tea syrup, place 8 oz of water and 8 oz of sugar in a pot and bring to boil. Reduce heat and simmer for 10 minutes. Remove from heat and add tea bag. Allow tea to steep for 8-10 minutes. Cool and strain into an air-tight container. Keeps refrigerated for up to 3 months.

Episode 31 :: One-Off Julep

• 2 oz Jack Rose Barrel Proof Whiskey (or a premium whiskey of your choice)

• 1 Passion (with mint) tea bag

• .5 oz Buffalo & Bergen pineapple-cardamom syrup

• .25 oz fresh ginger juice

Allow 8-12 minutes to prep this drink.

In a julep cup, add whiskey and tea bag. Steep for 6-8 minutes. Discard tea bag and add pineapple-cardamon syrup and fresh ginger juice. Fill halfway with crushed ice and stir. Then fill with crushed ice and garnish with sprig of mint.

Episode 30 :: Really, I wear Pink

• 1 oz Belle Isle Ruby Red Grapefruit Moonshine

• 1 oz Champagne

• .5 oz hibiscus syrup

• .5 grapefruit in quartered segments

In a shaker, combine moonshine, hibiscus syrup and grapefruit segments. Add ice, shake and double-strain into a coupe glass. Top with champagne and edible flower.

Episode 29 :: It’s Not Remotely Austrian

• 3 oz The Lightwell Survey "Hintermen" or a Petit Manseng/Riesling Blend

• 2 oz soda water

• 1 oz ginger syrup

• lemon, grapefruit & orange, cut in quarters

• sprig of mint

In a wine goblet, add wine and ginger syrup. Fill with ice, top with fruit and gently stir. Finish with a splash of soda water and sprig of mint.

episode 28b :: VJOP Redux: Big Island Snapper

• 2 oz Sipsmith VJOP Gin

• 1 oz lemon juice

• 4 oz Buffalo & Bergen Bloody Mary Mix (or your own premium Bloody Mary mix)

In a shaker, combine Sipsmith VJOP Gin, lemon juice and Bloody Mary mix. Fill 3/4 with ice, cover, shake and strain into a tall glass over fresh ice.

For a Gina-style garnishment, place 2 oz of ahi poke* on a bed of butter or leaf lettuce. Place on top of drink and finish with an olive and celery stalk.

*Available at most local fish stands. Our go-to in DC is The District Fishwife.

episode 28a :: Big Island Snapper

• 2 oz Sipsmith London Dry Gin

• .5 oz lemon juice

• 4 oz Buffalo & Bergen Bloody Mary Mix (or your own premium Bloody Mary mix)

In a shaker, combine Sipsmith London Dry Gin, lemon juice and Bloody Mary mix. Fill 3/4 with ice, cover, shake and strain into a tall glass over fresh ice.

For a Gina-style garnishment, place 2 oz of ahi poke* on a bed of butter or leaf lettuce. Place on top of drink and finish with an olive and celery stalk.

*Available at most local fish stands. Our go-to in DC is The District Fishwife.

Episode 27 :: Rosie Likes Whiskey, Too

• 1.5 oz 101 rye whiskey

• 1 mint tea bag

• 1 oz Campari

• 1 oz sweet vermouth

Allow 8-12 minutes to prep this drink.

In a stirring glass, pour 101 rye whiskey. Add tea bag and allow to steep for 8 minutes.

Discard tea bag and add Campari and sweet vermouth to the stirring glass. Fill with ice and stir for 30 rotations. Strain cocktail into a rocks glass, atomized orange peel over top and add to drink.

episode 26 :: Final Countdown Cocktail Which Comes With Buddha's Advice, “Swim In Every Ocean”

• 2.5 oz Knob Creek Rye 101

• 1 oz Campari

• 1.5 oz Dolid Sweet Vermouth

• 1 mint tea bag

• .5 oz Blood Orange Syrup (preferred brand: Buffalo & Bergen)

• 1 blood orange peel

Allow 8-12 minutes prep to prep this drink.

Chill a coup glass by filling with ice and set aside.

In a stirring glass, pour Knob Creek Rye. Add tea bag and allow to steep for 8 minutes. Discard tea bag and add Campari, vermouth and blood orange syrup into the stirring glass. Fill ¾ with ice and stir for 30 rotations.

Discard ice from coup glass. Strain cocktail into the chilled glass and express blood orange peel, then discard garnish.

episode 25 :: "Full of PRIDE" Mule

• 1 oz overproof bourbon

• 1 oz spicy ginger syrup

• 6 oz DC Brau’s El Hefe Speaks

• 1/2 lime

• mint

In a copper mug, combine all ingredients, stir, fill with crushed ice and garnish with sprig of mint.

episode 24 :: Pinky + the Brainzerac

• 2 oz 101 Wild Turkey Rye Whiskey or a premium rye of your choice

• .25 oz *apple honey syrup

• 4 dashes Peychauds bitters

• 1/4 round of lemon peel

• .25 oz premium absinthe

Fill a rocks glass with ice to chill. Set aside. In a stirring glass, combine rye whiskey, apple honey syrup, and bitters. Fill with ice and stir for 30 rotations. Set aside.

Empty ice from rocks glass. Add the absinthe and swirl to coat the sides of the chilled glass and discard the remainder. Strain the cocktail into the glass and spritz with a quarter peel of lemon.  

*Apple Honey Syrup

• 12 oz fresh pressed apple juice

• 8 oz of local honey

• 1 cinnamon stick

In a pot over medium heat, warm the apple juice and cinnamon stick. Once warm, slowly add the honey, DO NOT BOIL. Once honey is dissolved, remove from heat and allow to cool. Strain into an air-tight container and keep refrigerated.

episode 23 :: Lady Liberty

• 2 oz Silencio Mezcal or a very smokey mezcal

• 1 oz blood orange syrup

• 2 pieces of citrus pyramids salt crystals

• 4 dashes Angostura bitters

• 1 quarter round blood orange peel

In a stirring glass, combine blood orange syrup, mezcal, salt and bitters. Add ice, stir for 30 rotations and strain over fresh ice in rocks glass. Express orange peel along rim of glass and drop into glass.

episode 22 :: Hey there sailor...

• 1 oz Vigilant Navy Strength Gin

• 1 oz premium dark rum

• 1 oz premium 151 proof rum

• 1 oz pink grapefruit juice

• 1 oz lemon juice

• 1 oz orange juice

• 1 oz lime juice

Combine all the ingredients in a shaker tin, top with ice and shake. Strain over crushed ice and garnish with a three-flag salute*.

*Slice of orange, lemon and lime layered together.