BLACKBERRY BOURBON SMASH

• 2 oz Woodford Reserve Bourbon

• 1/2 oz Fresh Squeezed Lemon Juice

• 1/2 oz Blackberry Mint Syrup {recipe below}

• 2 oz 18:21 Ginger Beer

• 6 Fresh Blackberries

• 6 Fresh Mint Leaves

• Combine blackberries, mint and syrup in a mixing tin. Muddle to combine and add Woodford Reserve Bourbon, lemon juice and ice. Shake vigorously and transfer everything to a rocks glass. Top with crushed ice and ginger beer. Garnish with mint sprig, candied ginger and blackberry.

• Blackberry Mint Syrup: heat 1 cup of water over high heat in a medium saucepan. Just before boiling, add 1 cups of sugar and stir to combine. Add 2 cups of fresh blackberries and mash with a potato masher. Bring entire mixture to a boil then reduce heat to a simmer for 10 minutes. Remove from heat and add 2 cups of fresh mint. After 20 minutes, strain the entire mixture through a cheesecloth lined sieve, pressing the berries with a wood spoon to extract all the liquid. Store in an airtight jar in the refrigerator for up to 7 days.

HOLIDAY Helper

1oz Plantation Pineapple Rum
1oz Plantation 5yr Rum
1/2oz Fresh Lemon Juice
1/2oz Fresh Orange Juice
1/2oz Winter Spice Syrup
1/2 teaspoon Honey Ginger Syrup
2 Dashes Orange Bitters
3 Drops Tiki Bitters
Combine all ingredients into a mixing tin with ice and shake vigorously for 15 seconds. Strain mixture into a highball glass with ice. Garnish with dehydrated blood orange and beach bum gingerbread men 😎

WINTER SPICE SYRUP
2 Cups Water
2 Cups Sugar
2 Cinnamon Sticks broken into pieces
6 Cloves
1 Teaspoon Grated Nutmeg
1/2 Vanilla Bean split and scraped
1/2 Orange Zested
Combine all ingredients in a sauce pot over medium high heat. Bring to a simmer for 4 minutes then remove from heat to steep for 20 minutes. Strain mixture through a chinois or fine mesh strainer. Store in a refrigerator in an airtight jar.

Tipsy ROSEMARY MARGARITA

2oz Herradura Blanco Tequila
.75oz Cointreau
1oz Fresh Squeezed Lime Juice
.5oz Rosemary Simple Syrup
1tsp Pomegranate Grenadine
3 drops Bittermens Hopped Grapefruit Bitters
Combine all ingredients in a mixing tin with ice and shake vigorously until frost forms. Strain mixture into a salt rimmed rocks glass with ice. Garnish with candied rosemary and cranberries.

• Rosemary Simple Syrup: combine 1 cup of water and 1 cup of sugar in a small pot and bring to a boil. Drop in 1/4 cup of fresh rosemary and reduce to a simmer for 1 min. Remove from heat and let steep for 30 min. Strain and store in a sterilized jar or bottle.

• Pomegranate Grenadine: Combine 2 cups of unsweetened pomegranate juice and 1/2 cup superfine sugar in a heavy bottom sauce pot over medium high heat. Twist 4 orange twists over the mixture and discard. Simmer over medium heat until liquid halfs. Let cool and store it the refrigerator for up to 2 weeks.

uncle buck

2oz St. George Terroir Gin
.75oz Fresh Lemon Juice
.5oz Cinnamon Bark Syrup
.25oz Acacia Honey Syrup
3 drops Angostura Bitters
Combine all ingredients in a mixing tin with ice. Shake until frost forms. Strain into an ice filled double rocks glass and garnish with pomegranate seeds and rosemary sprig. Enjoy!

apple bottoms

2 oz Woodford Reserve Bourbon
2 oz Spiced Apple Cider
1/2 oz Fresh Lemon Juice
1/2 oz Honey Thyme Ginger Syrup
2 dashes Angostura Bitters
1 dash Fee Brothers Whiskey Barrel Aged Bitters
Combine all ingredients in a mixing tin with ice and shake until frost forms. Strain into an ice filled glass. Garnish with apple fan, cinnamon stick and thyme sprig. Enjoy!

Honey Thyme Ginger Syrup

1 cup acacia honey
1 cup filtered water
1/2 cup peeled and pureed fresh ginger
Leaves of 10 thyme sprigs
- Combine honey, water and ginger in a pot and simmer for 20 minutes, stirring occasionally. Remove from the heat and add thyme. Let this mixture steep for an additional 20 minutes. Strain the entire mixture through a cheese cloth lined sieve. Once cool, store in an air tight jar in the refrigerator.

FIZZY ROSEMARY LEMONADE

• 1 1/2 oz Uncle Val’s Botanical Gin

• 3/4 oz Fresh Squeezed Lemon Juice

• 3/4 oz Rosemary Simple Syrup {recipe below}

• Combine ingredients in a mixing glass with ice and stir vigorously for 15 seconds. Strain ingredients into a tall glass filled with ice and top with club soda. Garnish with a sprig of fresh rosemary.

• Pro Tip: To serve multiple cocktails batch the first three ingredients in a pitcher using the ratio 2:1:1 and place it in the refrigerator. When ready to serve and ice and club soda. This way you aren’t stuck playing bartender while trying to entertain {or home school your kids}.

• Rosemary Simple Syrup: combine 1 cup of water and 1 cup of sugar in a small pot and bring to a boil. Drop in 1/4 cup of fresh rosemary and reduce to a simmer for 1 min. Remove from heat and let steep for 30 min. Strain and store in a sterilized jar or bottle.

Pineapple express

• 2 oz Plantation Pineapple Rum

• 1/2 oz Fresh Pineapple Juice

• 1/2 oz Fresh Squeezed Lime Juice

• 1/4 oz Turbinado Syrup

• 1/4 oz Cinnamon Syrup

• 4 drops of Bitterman’s Elemakule Tiki Bitters

• Combine all ingredients in a mixing tin with ice and shake until frost forms. Double strain mixture into an ice filled double rocks glass. Garnish with grated nutmeg and cinnamon stick.

• Turbinado Syrup: Heat 1 cup of water over high heat in a small sauce pot. Just before boiling add 2 cups of turbinado sugar. Slowly stir to combine ingredients. Once sugar is dissolved remove from heat and let cool. Store in a refrigerated airtight jar for up to 1 month.

• Cinnamon Syrup: smash 1 oz of ceylon cinnamon sticks with a mallet or tenderizer. It’s best to put a cloth between the cinnamon and mallet so it won’t end up everywhere. Heat 2 cups of water in a small sauce pot. Just before boiling add 2 cups of fine sugar and cinnamon pieces. Bring to a boil, then simmer for 5 minutes. Let mixture steep overnight then strain through an ultra fine strainer or cheesecloth. Store in a refrigerated airtight jar for up to 1 month.