Oooooh-weee! The Mocha Mezcal Dessert Cocktail is here and it is WONDERFUL! Super easy to make, and I even included a hot version for those of you that can’t handle iced drinks in the winter. This drink is a lil’ smoky, spiced, sweet, and smooooth.
It’s that time of year, again. Time for a nice glass of Apple Pie on the Rocks! (Older sibling to Pumpkin Pie on the Rocks ) Super simple, and extra-delicious. It’ll help you get through this holiday season a lil’ easier. ❤️ Don’t forget to make a mess!
Ingredients: ½ tsp Earl Grey tea leaves ½ egg white 45ml gin 45ml lemon juice 30ml sugar syrup Lemon wedge
Add the tea leaves to the gin and let it steep for 2 hours. Next, strain the infused gin, lemon juice, egg white, and sugar syrup into a shaker with ice. Shake for 20 seconds and strain into the glasses to serve. Top it off with a lemon wedge, and you’re ready to serve!
I’ve always loved milk punch, and I always order it when I see it on a cocktail menu. If you’ve never had milk punch, I urge you to try it, it’s a magical way of making punch that yields a cocktail that is boozy, bright and citrusy, and creamy (read, pure heaven ). When Hangar 1 Distillery asked me to create a cocktail for their new Honeycomb Vodka that is made with real honeycomb, I knew I wanted to make a Milk & Honeycomb Punch . As expected, this cocktail tastes like it is ambrosia from the promised land, everything you want in a boozy vodka cocktail. Get the recipe on Gastronomista.com: