What's Shakin' Cocktail Recipes
1 oz Uncle Val's Gin
1/2 oz St. Germain
3/4 oz lemon juice
3/4 oz simple syrup
2 basil leaves
1 tbsp shopped cucumbers
Muddle basil leaves and cucumber.
Shake remaining ingredients over ice.
Strain into coupe.
Garnish with cucumber wheel.
3/4 oz St. George Bruto Americano
3/4 oz Amaro Nonino
3/4 oz Town Branch bourbon
3/4 oz Fresh lemon juice
Shake and strain into a coupe.
Garnish with lemon twist.
2 tbsp raspberry jam
2 oz Four Roses bourbon
1 oz Triple Sec
3 oz orange juice
Combine ingredients in a mixer.
Shake and pour over ice.
Top with club soda.
6 oz Spanish Cava
3/4 oz orange bitters
1/2 oz lemon juice
1/2 oz maple syrup
Stir the bitters, juice and syrup together in a glass.
Top with the Cava.
Garnish with a lemon twist.
1 1/2 oz Privateer Gin
1/2 oz Applejack
Juice of 1/2 lemon
1 egg white
2 dashes grenadine
Vigorously shake all ingredients in a cocktail shaker filled with ice.
Strain into a martini glass.
Garnish with a cherry.
1 tea bag each Orange Cream and Peppermint tea
2 oz Town Branch Bourbon
1 small bunch fresh basil
Steep teas in 32 oz of water overnight
Mix bourbon and 8 oz tea pint glass
Fill with ice
Garnish with fresh basil (or orange slice)
1 English cucumber, peeled and cubed
1/4 oz fresh lime juice
1/2 oz apple cider vinegar, unfiltered
4 ice cubes
1" fresh fennel
1 can club soda or ginger ale
10 frozen blueberries
3 oz Grand Ten Wireworks Gin
Blend all ingredients in a blender, except berries, until smooth and frothy.
Divide into two glasses.
Garnish with berries and fennel fronds.
1 small Minutemaid Limeade
Blanco tequilla
Triple Sec
Ice
Empty Limeade into blender, fill with ice.
Fill Limeade container 3/4 full with tequilla, 1/4 Triple Sec.
Pour into blender and blend on high.
Drink from blender pitcher!
ALT: Substitute 1/2 the ice with frozen fruit.
2 oz Four Roses Bourbon
8-10 fresh mint leaves
1 teaspoon sugar
crushed ice
soda water
lemon twist
Muddle mint leaves, sugar, and a splash of bourbon in a glass.
Half fill the glass with ice and gently agitate the mixture.
Fill the glass up with ice, add the rest of the bourbon, and top with soda water.
Garnish with a lemon twist and dust with sugar.
#derbyday
2 oz Grand Ten Wireworks Gin
1 oz Cocchi Americano
3/4 oz grapefruit juice
3/4 oz lemon juice
1/2 teaspoon sugar
2 dashes Peychaud's bitters
1 radish, shredded on a box grater (and some thinly sliced, for garnish) Ice
In a cocktail shaker, muddle the grated radish with the sugar.
Add the remaining ingredients and shake vigorously until chilled, then strain into a double rocks glass with a large ice cube.
Garnish with thinly sliced radishes and serve.
Adapted from The Red Cat, NYC
1 1/2 oz Amaro Nonino Quintessa
1/2 oz Laphroaig 10 year Scotch Whisky
1/2 oz fresh lemon juice
1/2 oz honey syrup [2:1 honey:water]
Combine ingredients into a cocktail shaker and shake well with ice.
Strain into a chilled coupe, and enjoy!
2 oz Lillet
4 dashes grapefruit bitters
4 oz dry sparkling wine
orange twist
Combine chilled Lillet and grapefruit bitters in a chilled flute or coupe.
Top with sparkling wine, and finish with an orange twist.
1 oz Corner Creek bourbon
1/2 oz Amaro Nonino
4 oz cold brew coffee
'splash of cream (to taste)
bar spoon St. George NOLA
Stir bourbon, Nonino, coffee, and cream with ice until well chilled
Strain over ice
"Float" Nola
by Tom @tasteslikehipster
2 oz Grand Ten Irish Whiskey
4 oz Left Hand milk stout
4 oz cold brew coffee
1 oz half and half
Combine ingredients over ice.
HT @wordenhall Brunch
1 tsp light brown sugar
1/4 tsp finely minced lemon rind
3 pinches cinnamon
1 pinch group clove
1 pinch nutmeg
1 generous tsp unsalted butter
2 oz golden rum
Combine the ingredients (except the butter) in a mug.
Top with boiling water. Stir, then add the butter.
#snowday
2 oz Bank Note blended scotch
1 oz lemon juice
1/2 oz honey syrup
1/4 oz Laphroig scotch (for the float)
Shake the Bank Note, lemon juice and syrup in a shaker with ice.
Strain into a double old-fashioned glass with one large ice cube.
Pour Laphroig slowly over the back of a barspoon for the float.
1/2 oz Allspice dram
1/4 oz Campari
1 oz absinthe
2 1/2 oz sparkling wine
In a chilled flute, layer first the Allspice dram, then the Campari. Carefully layer them so they don't mix.
Next layer the sparkling wine, and top with the absinthe.
H/T Ken Brown @imbibe
2 oz Mad River Distilling Calvados Apple Brandy
2 tsp Vermont Maple syrup
2 dashes Angostura bitters
1 thick blood orange wedge & 1 Marischino cherry
Muddle the fruit, bitters and syrup in shaker.
Add ice, brandy and shake it up.
Pour into a rocks glass and top with soda.
@madriverdistillers
1 1/2 oz Old Ipswitch Greenhead Spiced Rum
3/4 oz honey syrup*
3/4 oz grapefruit juice
2 dashes Peychaud's bitters
Shake all ingredients in a cocktail shaker with ice until well chilled.
Strain into chilled martini glass, and enjoy!
*Mix equal parts hot water and honey to make a syrup.