Here are three Spring cocktails to make this weekend. Or make them for the woman in your life for Mother’s Day.
The Violet Lady
2 ounces London Dry gin
1 large egg white
1 ounce crème de violette
2 teaspoon fresh lemon juice
Combine the gin, egg white, liqueur, and lemon juice in a cocktail shaker filled with ice. Shake well. Strain into a coupe glass and serve.
The French Pink Lady
1 ½ ounces London Dry gin
½ ounce Poire William
¾ ounce lemon juice, freshly squeezed
¼ ounce grenadine
1 egg white
Add all ingredients into a cocktail shaker and shake. Add ice and shake again for 10-seconds. Strain into a chilled cocktail glass.
The Teal Bee’s Knees
2 ounces London Dry gin
½ ounce honey syrup
1 ounce lemon juice
¼ teaspoon spirulina powder
Add all ingredients into an ice-filled cocktail shaker and shake for 30-seconds. Strain into a chilled cocktail glass. Spirulina has an earthy smell that not everyone likes, but the honey and lemon offsets that. I keep the powder around for smoothies and I love the color!
Lately, I’ve been trying to bring some old food trends back: dalgona coffee (but on Nutella milk), cloud eggs…and now this clear milk punch.
A few years ago, clarified milk punch kind of became a thing thanks to Eamon Rockey when he was at Eleven Madison Park. What’s magical about this drink is that it’s pure science: straining curdled milk. Yes, it sounds pretty gross but the process strips the color of some of these ingredients. Instead of a cloudy mess, you get a clear liquid punch. Warning: it’s really easy to drink.
½ pineapple, juiced (or 250 milliliters pineapple juice)
3 cloves
10 coriander seeds
1 small stick cinnamon
1 c. cognac
1 c. dark rum
¼ c. arrack
½ c. strong, brewed black tea
2 c. boiling water
2 c. whole milk
Cinnamon stick and lemon slices, to garnish (optional)
Combine the lemon zest, cloves, coriander, and cinnamon with the cognac, rum, and arrack in a large container and allow to sit at room temperature for a minimum of three hours, or overnight, to infuse.
Strain out the larger solids and discard.
Add the sugar, pineapple juice, lemon juice, tea, and boiling water to the boozy mixture. Stir until ingredients are thoroughly combined.
Meanwhile, heat milk to a bare simmer over medium heat. Remove immediately.
Pour the heated milk into a large container, then pour the spirits mixture into the heated milk (NOT THE OTHER WAY AROUND!). The milk will curdle.
Allow the mixture to cool, then set in the refrigerator overnight. (I kept mine for 2 days.)
Use two mesh strainers, strain the mixture into a clean glass jar or container. Fasten a cheesecloth on top of another clean container.
Slowly, strain again to get the mixture extra clear.
To serve, pour over ice in a rocks glass. Garnish with a cinnamon stick and/or lemon slice if desired.
This can be stored in the refrigerator for up to 6 months in sterilized containers.
Homemade Eggnog Cocktail is the perfect comfort drink or party drink for Fall and winter. Add it to your holiday parties menu and keep it close for a fireside coze. #cocktails #eggnog #eggnogcocktail #holidayseason #holidaydrinks #wintercocktails #homemadefoodjunkie https://www.instagram.com/p/B3aokx3A1In/?igshid=1imwu4af2q7xy
In collaboration with Verdant Tea and Prohibition Kombucha, we’ve reopened the bar at the Intelligent Nutrients Salon in Minneapolis. Now called IN Spirits by Prohibition, we’re serving up classic cocktails with an aromatic twist. Crafted with seriously cool mixology, each cocktail on the menu blends a spritz of certified organic IN aromas with top shelf liquors to create an experience we’re certain you’ve never had before.
Come escape with us every Thursday and Friday from 4-8 pm at IN Spirits by Prohibition for a new kind of happy hour or wow everyone at your next party with our uniquely crafted aromatic cocktails.
Recipes
#1 Awaken | Margarita
1.5 oz Clase Azul Plata Tequila .5 oz Lime Juice 1 tsp Gum Syrup 2oz 2011 Argyle Brut
Combine Tequila, Lime Juice, and Syrup in a shaker with ice. Shake vigorously. Spray IN #1 Awaken into a Martini glass at a distance of 12 inches. Strain cocktail into glass and top with Brut. Garnish with a stalk of lemongrass.
#3 Attune | Negroni
2 oz Ransom Aged Old Tom Gin .5 oz Avion Quina .5 oz Gran Classico Amaro
Spray IN #3 Attune into lowball at a distance of 12 inches. Fill with ice and build in glass. Garnish with a strip of fresh Burdock.
#4 Nurture | Whiskey Sour
2oz Evan Williams Single Barrel Bourbon .75 oz Lemon Juice 2 tsp Gum Syrup 1/8 tsp Elderberry Powder 1 drop Madagascar Vanilla Paste
Combine all ingredients in a shaker with ice and shake vigorously. Spray IN #4 Nurture into a Double Old Fashioned Glass at a distance of 12 inches. Place a 2" ice cube in glass, and strain cocktail into glass. Garnish with a large swath of Grapefruit Peel without squeezing for oil.
#7 Focus | Gin & Tonic 2oz Martin Millers London Dry Gin 1 dropper Cinchona Bark Tincture .5oz Lime Juice The Sicilian by Prohibition Kombucha
Spray a highball with IN #7 Focus at a distance of 12 inches. Fill with ice. Build cocktail in glass, and fill to top with the Kombucha. Garnish with Lemon Peel, squeezed for oil.
We couldn’t be more excited to be a part of this fantastic collaboration!
Since it’s Friday, why not create a KISS related nightcap? I present to you, “Thrills In The Night” 1 oz. Triple Sec Blood Orange Soda Dash of Grenadine Dash of Peach Syrup Now there’s your million dollar idea…THE KISS KOCKTAILS RECIPE BOOK. Have a good weekend everyone…
In a cocktail shaker, muddle basil leaves and sugar very well. Add cachaca, pineapple juice, lime juice, Chartreuse and egg white and dry shake (without ice) until well combined. Add a handful of ice and shake like you mean it for a solid minute or so. Strain into a chilled cocktail glass and top with celery bitters. Garnish as desired.
2 ounces American Juice Company Lady Lychee juice (strawberry/lychee/rose blend)
1 ½ ounces delicate, not super-woodsy gin (Botanist used here)
1 ounce Cocchi Americano
¾ ounce fresh lime juice
A couple dashes Peychaud’s bitters
Instructions:
Combine all ingredients in a shaker filled with ice and shake. Strain into an ice-filled Collins glass and garnish with lime and/or strawberry as desired.
2 tablespoons cream of coconut (unsweetened, pure coconut cream; not Coco Lopez)
½ ounce Dolin Genepy
2-3 dashes Scrappy’s lavender bitters
Toasted coconut, for garnish (optional)
For lavender syrup:
1 cup granulated sugar
1 cup water
¼ cup dried culinary lavender
To make drink:
Combine everything but the garnish in a blender with a good handful of ice. Blend until smooth. Garnish with toasted coconut, if desired.
To make lavender syrup:
Bring water, sugar, and lavender to a boil in a medium saucepan. Lower heat and simmer for 10 minutes, then allow to cool to room temperature. Strain well.
2 ounces light rum ¾ of an ounce fresh lime juice ½ of an ounce fresh grapefruit juice ½ of an ounce maraschino liqueur 1 teaspoon absinthe or Pernod Grapefruit twist, for garnish
Preparation:
Combine everything in a shaker full of ice and shake. Strain into a chilled cocktail glass (original recipe calls for the glass to be filled with crushed ice; I skipped this). Garnish with grapefruit twist.
Combine all ingredients except for orange bitters and ground toasted cumin in cocktail shaker. Close and dry shake (without ice) until combined, then add a handful of ice and shake well for a solid minute or so. Double strain into a chilled cocktail glass and top with orange bitters and toasted cumin.
*To make toasted cumin simple syrup:
In a medium saucepan, heat cumin seeds over medium heat, shaking pan frequently so they don’t burn, until toasted and fragrant (30 seconds to a minute). Add sugar and water and bring to a simmer, then lower heat and simmer for 25-30 minutes, until bubbly and thickened. Remove from heat, cover, and steep for about an hour before straining, discarding seeds, and transferring to an airtight container to chill.
