#cocktail recipes

The Dreamsicle !

Ingredients:

1½ oz. Whipped Cream Vodka

½ oz. Triple Sec

2 oz. Orange Juice

Fill Lemon-Lime Soda

Orange Slice for Garnish

Method:

Shake all ingredients with ice except for soda. Strain into glass with fresh ice. Top with lemon-lime soda and garnish with an orange slice.

This heavenly recipe is perfect as a desert or a simple go-to when out on the town.

Courtesy: Empire Mixology

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Blueberry Gin & Tonic !

Ingredients:

• 3oz Blueberry gin
• 3 oz tonic water
• A pinch of salt (optional)

Instructions:

1. Fill a glass halfway with ice
2. Add gin
3. Slowly add tonic water
4. Stir
5. Enjoy!

Courtesy: The Cocktail Snob

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Two Mustard Seed Cocktail !

Ingredients:

For the mustard-infused gin:

• 12 ounces gin
• 50 grams yellow mustard seeds

For 1 cocktail:

• 2 ounces mustard-infused gin
• 5–6 1-inch cucumber cubes
• .75 ounce agave syrup
• .5 ounce fresh lime juice
• Thyme sprig (for garnish)
• Candied ginger (for garnish)

Instructions:

Make the mustard-infused gin a week in advance of your mustard cocktail event. Simply add mustard seeds to your gin bottle and let the mixture macerate.

To make the cocktail, muddle the cucumber cubes in a cocktail shaker. Add the mustard-infused gin, agave syrup, fresh lime juice, and ice. Shake vigorously for 10 to 15 seconds and strain over ice into a tall glass.

Using a blowtorch, caramelize a piece of candied ginger over the cocktail and then stir it into the drink to release the ginger flavor. Garnish with a thyme sprig. (Since you have your blowtorch out, you can toast the thyme if you want a smoke effect.)

Courtesy: Mustard Madness,

Photo by Judy Doherty

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Long Island Iced Tea Cocktail !

Ingredients:

• ¾ ounce vodka
• ¾ ounce white rum
• ¾ ounce silver tequila
• ¾ ounce gin
• ¾ ounce triple sec
• ¾ ounce simple syrup
• ¾ ounce lemon juice, freshly squeezed
• Cola, to top
• Garnish: lemon wedge

Method:

1. Add the vodka, rum, tequila, gin, triple sec, simple syrup and lemon juice to a Collins glass filled with ice.
2. Top with a splash of the cola and stir briefly.
3. Garnish with a lemon wedge.
4. Serve with a straw.

Courtesy: The Bottle Club

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

THE RHUBARB 75 !

Ingredients:

• 1.5 oz gin
• .75 oz fresh squeezed/strained lemon juice
• .5 oz rhubarb syrup (recipe below)
• Chilled Champagne or Cava to top

Instructions:

1. For the syrup: Combine ¾ lb chopped rhubarb in a saucepan with 1 cup water, 1 cup cane sugar, and 1 vanilla bean, split lengthwise. Bring to a boil over medium-high heat, stirring occasionally, then lower heat and cover. Let simmer gently for 5 minutes, then remove from heat. Stir in ¼ tsp orange blossom water, replace lid, and let cool to room temp. Refrigerate overnight, then strain with a nut milk bag or a cheesecloth-covered sieve. Reserve the strained, broken down rhubarb for use as a compote, and store both syrup and compote in the fridge. [TIP: you can make the syrup without the vanilla bean or orange blossom water in a pinch. You won’t get the same depth of flavor, but it will be nearly as good.]
2. For the cocktail: Combine all but the Champagne in a cocktail shaker filled with ice.
3. Shake hard for 5 seconds.
4. Pour into a Champagne flute and top with chilled Champagne to taste.
5. Garnish with rhubarb ribbons or a lemon twist.

Courtesy: Colleen Jeffers

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Lavender French Gimlet !

Ingredients:

• ▢2 ounces gin
• ▢1 ounce St. Germain
• ▢½ ounce fresh lime juice
• ▢3-5 drops of ‘Cocktail lavender’*

Instructions:

• Add ice to a cocktail shaker, and add all of your ingredients. Shake vigorously and serve.

* Cocktail lavender:

Ingredients:

• ▢½ cup organic, food-grade lavender
• ▢Vodka or Everclear
• ▢Natural purple food dye

Instructions:

• Pour ½ cup of dry lavender flowers into a sealable jar and add 1 cup of vodka. Seal, and let it refrigerate for 2 days.
• Remove the jar, and squeeze your liqueur out of the flowers with cheese cloth. It will be a pretty golden brown color. If you want it to add a lavender hue to your drinks, add a few drops of natural purple food dye and mix.

Courtesy: Genevieve Morrison

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Just Beet It From Heartbeet !

Ingredients:

• 1.5 OZ. Beet-Infused Tequila
• 2 OZ. Ginger Beer

• Glass: Double Rock Glass
• Garnish: Lemon Wheel

Preparation:

Pour the beet-infused tequila into an ice-filled glass. Top with ginger beer.

Beet-Infused Tequila:
Peel and chop 4 medium-sized beets into ¼-inch cubes and add to a 750 ml. bottle of silver tequila. Infuse for 3 days then discard the beets. The infusion should be a deep red color. 

Add 1 cup of ginger juice, 2 cups of fresh lemon juice, and 2 cups of simple syrup. 

Shake together to combine. 

This mixture will keep for one week refrigerated.

Courtesy:  Sue Nowamooz and Nousha Nowamooz, Heartbeet, Houston,

Photography by Julie Soefer

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

St. Germain !

Ingredients:

• 1 1⁄2 fl oz dry gin, or vodka
• 1 fl oz St. Germain liqueur
• 3⁄4 fl oz lemon juice, freshly squeezed
• 3 fl oz brut champagne, or prosecco, or other dry sparkling wine
• lemon twist, or peel, for serving
• ice, for cocktail shaker

Instructions:

Combine the gin or vodka, St. Germain, and lemon juice in a cocktail shaker.

Fill the shaker with ice, cover, and shake vigorously until the outside of the shaker is very cold about 20 seconds.

Strain into a champagne glass and top with champagne. Garnish with a lemon twist and enjoy!

Recipe Notes:

Rub the inside of the lemon peel around the rim of the glass first. It gives the drink an extra burst of citrusy freshness and flavor.

Courtesy: Recipes.net

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Aquavit Thyme Gimlet !

Ingredients:

Cocktail glass
2oz. Aquavit (or gin if you prefer)
½ oz. fresh lime juice
¼ oz. simple syrup
2 blasts* Thyme Cocktail Spice 
Ice
Lime Garnish

Instructions:

Fill a shaker with ice
Add 2oz. Aquavit
Add ½ oz. fresh lime juice
Add ¼ oz. simple syrup
Add 2 blasts* Thyme Cocktail Spice
Shake and strain into your chilled cocktail glass
Garnish with a lime wheel

Enjoy!

* a blast is a measurement describing one eyedropper of Cocktail Spice – approx 25 drops

Courtesy: Drink Addiction

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Queen’s Park Swizzle !

The drink originated in Trinidad in the 1920s and was the Queen’s Park Hotel’s signature drink. The hotel has long been closed, but the drink lives on as a popular classic.

Ingredients:

• 50 ml Dark Rum
• 30 ml Lime Juice
• 20 ml Simple Syrup
• 3-4 dashes Angostura Bitters
• Mint

Instructions:

1. Pour simple syrup and lime juice into a glass.
2. Add a handful of mint leaves (about 8-10).
3. Muddle the mint lightly.
4. Add rum.
5. Fill the glass halfway with crushed ice.
6. Stir the drink by “swizzling” it. The “swizzle” method is traditionally performed with a “swizzle stick”, but it also works well with a regular bar spoon. You do it by rolling the shaft of the stick or bar spoon between your palms back and forth so that the drink is stirred quickly and thoroughly.
7. Fill the glass with more crushed ice.
8. Top with a few dashes of Angostura Bitters.
9. Garnish with a sprig of mint.

The simple syrup is made with equal parts sugar and water (1:1). In this cocktail, you can choose a darker sugar like cane sugar, demerara, or muscovado to get a more interesting taste.

Which rum you choose is a matter of taste, but if you have the opportunity, you should use some form of aged rum (3 years and up), rather than a completely white variant.

Courtesy: Drinkoteket

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Buttered Pecan Pie Cocktail !

Ingredients:

• 1 oz. Elmhurst French Vanilla Oat Creamer
• 1 oz. Monin Butter Pecan Syrup 
• 1 ¼ oz. Bourbon
• ½ oz. Dark Rum
• Dairy-Free Whipped Cream (Optional)
• Pecans for Garnish  (Optional) 

Preparation:

1. Chill a martini glass or similar cocktail glassware for serving.
2. Pour all ingredients into mixing glass with 2/3 ice in the order listed.
3. Cap, shake and strain into your chilled serving glass.
4. Add garnish, and serve.

Courtesy: Elmhurst 1925

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

St. James’s Spritz !

Ingredients:

35ml No. 3 London Dry Gin

15ml Elderflower Cordial

125ml Crémant

1 Rosemary Sprig

1 Pink Grapefruit

Method:

Fill your large wine glass with ice, add your ingredients, stir gently and top with a little more crémant.

Garnish with a pink grapefruit slice and a sprig of rosemary.

Courtesy: N°3 Gin

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

The Salty Dog !

2 ounces vodka of your choice
4 ounces fresh-squeezed grapefruit juice
Yukari (or any salt variation) for the rim
Shiso leaf for garnish

Rim a Collins glass with yukari. Fill the glass with cubed ice. Add vodka and juice, and give it a quick stir to incorporate. Finish with a shiso leaf on top.

Courtesy: Texas Monthly

Photograph by Brittany Conerly

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Widow’s Kiss !

Over ice in a mixing glass combine and stir the following:

1.5 oz Calvados (Apple Brandy)
¾ oz Benedictine
¾ oz Yellow Chartreuse (or ½ yellow and ½ green as a variation)
2 dashes Angostura Bitters

Strain into a chilled cocktail glass and wallow.

Courtesy: Michael Lyons Studio

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Champagne Cocktail!

Ingredients:

• 1 sugar cube
• 5 dashes Angostura bitters
• Squeezed lemon peel
• 1 glass champagne (10 tablespoons)*
• For the garnish: Lemon twist

Instructions:

1. Make the lemon twist garnish, if using.
2. Add a sugar cube to bottom of a champagne flute**. Add 5 dashes of bitters to the sugar cube. Use a vegetable peeler to peel off a small strip of lemon skin. Squeeze the lemon skin into the flute to release the oils.
3. Fill the glass with champagne and serve immediately: watch how the sugar cube makes the bubbles sparkle! Garnish with a lemon twist if desired.

Notes:

*You’ll get about 5 drinks per 1 bottle of champagne.

**You can also serve this drinks on the rocks in a cocktail glass. Follow the same instructions, just place the ice in the glass with the sugar cube, then top with champagne. The drink will have a more subtle flavor.

Courtesy: A Couple Cooks.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Fruit Cake Martini !

Measure Ingredients:

● 50 ml Musgrave 11
● 25 ml Fresh Lemon Juice
● 25ml Honey and Nut syrup
● 3 dashes of Orange bitters
● 3 dash Angostura bitters

Method: 

Add all ingredients to a shaker with lots of ice. Shake hard

Garnish: Nutmeg Grate and chopped nuts

Courtesy: Boozy Foodie

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here

Negroni punch !

Serves 6:
gin 100ml (use cranberry juice for a lower-alcohol serve)
bitter aperitif such as Campari 100ml
sweet vermouth 200ml
chilled espresso 50ml
chilled prosecco 350ml

Combine all ingredients in a punchbowl or large pitcher with ice. Stir lightly. Garnish with orange slices, star anise, cinnamon sticks, long orange and lemon twists, and fresh cranberries. Serve in punch cups.

Photograph: Patrice de Villiers/The Observer

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Holly Jolly Christmas Citrus Cocktail !

(Makes One drink)

Ingredients:

• 2 ounces vodka
• ½ ounce St. Germain (elderflower liquor)
• 1/3 cup fresh squeezed clementine or blood orange juice
• Ginger Beer, for topping,
• pomegranate arils, for topping
• 1 sprig fresh thyme or mint

Instructions:

• 1. Fill a cocktail glass with ice. Add the vodka, elderflower liquor (if using), and clementine juice. Top with ginger beer. Add the pomegranates and thyme or mint. Enjoy!

Courtesy: Half Baked Harvest

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

Grinch Cocktail !

Ingredients:

• 1 ½ ounces midori liqueur
• 1 ounce clear rum or triple sec*
• 5 ounces lemon lime soda
• 1 maraschino cherry

Instructions:

• Fill a lowball glass with ice. Add midori liqueur and rum. Top with lemon lime soda and stir gently to combine.
• Top with a maraschino cherry and enjoy.

Notes:

• Lighter version: replace the lemon lime soda with lemon lime club soda instead.
• *Triple sec can also be used in place of the rum, if you’d like a fruitier tasting drink.

Courtesy: The Toasty Kitchen

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Instant Eggnog !

Eggnog has virtually the same ingredients as ice-cream – egg yolks, whipping cream, milk and sugar. Legendary bartender Harry Craddock worked this out in the 1920s at the American Bar at the Savoy, when he created the white cargo, blending equal parts gin and vanilla bean ice-cream. He garnished this frosty masterpiece with a grated nutmeg. For Christmas, try this classic with a dark rum or a scotch whisky.

Makes 1 glass
good vanilla ice-cream 50ml
aged rum 50ml, or whisky (or whiskey)
nutmeg

Combine the ice-cream and the spirit in an empty cocktail shaker. Shake without ice. Pour into a chilled cocktail glass and grate nutmeg over the top.

Photograph: Patrice de Villiers/The Observer

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.