Makes: 1 drink
Ingredients
3/4 oz agave nectar (Trader Joe's organic raw blue agave is our favorite)
1 oz orange liqueur (Triple sec is fine, but we like Patron Citronge Orange Liqueur if you can find it)
1.5 oz lime juice (US Food Chef's Store has great fresh juices)
2 oz blanco tequila
Ingredients - blackberry syrup
1/4 c granulated sugar
1/4 c water
1 1/2 c fresh blackberries (about 6 oz.)
Ingredients - margarita
1.5 oz agave nectar (Trader Joe's organic raw blue agave is our favorite)
3 oz orange liqueur (Triple sec is fine, but we like Patron Citronge Orange Liqueur if you can find it)
3 oz lime juice (US Food Chef's Store has great fresh juices)
8 oz blanco tequila
Ingredients - shrub
1 C sugar (7 ounces)
4 oz unsweetened 100% cranberry juice
4 oz champagne vinegar
5 cinnamon sticks
Ingredients - pitcher cocktail
24 oz rye whiskey, cognac or rum
12 oz Quick Cranberry-Cinnamon Shrub
Directions - shrub
Combine sugar, cranberry juice, and vinegar in a small saucepan over medium-high heat and stir well to mix. Break up cinnamon sticks and add to the syrup. Stir constantly for about 5 minutes to dissolve sugar and bring mixture to a bare simmer, then remove from heat and let sit, covered, for 30 minutes. Strain through a fine-mesh strainer set over a resealable container and discard cinnamon sticks. Refrigerate shrub for at least 1 hour and up to 1 week.
Directions - pitcher cocktail
Combine rye (or rum) and 12 ounces shrub together in a 1 1/2- or 2-quart pitcher and stir well to mix. Add soda water to your preference. We've found the ratio of 1-2-3 (shrub-liquor-soda water) to be about right. Pour into each julep cup or rocks glass over crushed ice. Garnish each glass with a mint sprig (and cinnamon stick, if desired) plus 3 cranberries or red currants, and a straw.
Garnish
12 cinnamon sticks (optional), 12 fresh mint sprigs, 35 fresh cranberries or red currants
Source: seriouseats.com
Ingredients - beeswax bourbon
350 grams bourbon
50 grams beeswax pellets
Ingredients - cocktail
350 grams beeswax bourbon
350 grams Cognac
150 grams simple syrup
115 grams filtered water
4 grams Angostura bitters
2 grams Peychaud's bitters
Optional: Dash of absinthe
Directions - beeswax bourbon
Protecting your work surface with a heat-proof base, fill a large pot with water. Place a water circulator in the pot and set it to 163°F (73°C). Fill a food-safe sous vide bag with the bourbon and beeswax pellets. Seal the bag with a vacuum sealer. (Do not use the vacuum function.) Place the bag in the water bath and make sure it's completely submerged. Agitate to mix the wax and bourbon. After 2 hours, remove the bag from the water bath and place it in the freezer for an hour to set. Remove the bag from the freezer. You should see that the beeswax has solidified into hard chunks. Using kitchen scissors, cut a small corner off of the bag. Strain the contents through a fine-mesh strainer into a resealable container. They will keep indefinitely.
Directions - cocktail
Combine beeswax bourbon, Cognac, simple syrup, filtered water, Angostura bitters, and Peychaud's bitters in a resealable container, like a beeswax-lined glass bottle.
To serve
Pour about 2.4 oz into a chilled rocks glass. Garnish by expressing your choice of citrus peel, and add a dash of absinthe if you prefer.
Garnish
Lemon, grapefruit, or orange peel (optional)
Notes
Store whatever is left in the refrigerator; this drink keeps indefinitely.
Ingredients
64 oz apple juice
64 oz apple cider
3 cups sugar
14 cinnamon sticks
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
750 ml 190 proof Everclear grain alcohol - or the highest proof vodka you can find
Directions
Bring the apple juice, cider, sugar, nutmeg, ground cinnamon and 8 cinnamon sticks to a boil.
Cover and simmer for 1 hour.
Remove from heat and let cool to room temperature.
Add alcohol to mixture. CAUTION: Do not add alcohol near a flame or heat source. It is highly flammable. Make sure mixture is completely cooled before adding alcohol.
Strain the cinnamon sticks out and pour into jars.
Divide remaining 6 cinnamon sticks among jars.
Place lids on jars and allow to sit in a cool, dry place for 8 weeks before enjoying.
Source: itisakeeper.com
Makes: 1 drink
Ingredients
2 oz Goslings Black Seal rum
1/2 oz lime juice, freshly squeezed
5 oz ginger beer, to top
Directions
Add the rum and lime juice to a tall glass filled with ice. Top with the ginger beer.
Garnish
Lime wheel
Source: liquor.com
Makes: 1 drink
Ingredients
2 oz light rum
1 1/2 oz cream of coconut
1 1/2 oz pineapple juice
1/2 oz lime juice, freshly squeezed
Directions
Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds. Strain into a chilled Hurricane glass over pebble ice.
Garnish
Pineapple wedge and pineapple leaf
Source: liquor.com
Makes: 1 drink
Ingredients
1.5 oz white or dark rum
1/4 oz fresh lime juice
1/4 oz simple syrup
4 oz coconut water
Directions
Combine the rum, lime juice, simple syrup, and coconut water in a cocktail shaker with cubed ice and shake for 10-20 seconds. Using a double strainer, pour into a Collins glass on the rocks or into a fresh coconut half.
Garnish
Lime
Source: tentoonerum.com
Makes: 1 drink
Ingredients
2 oz gin
1/2 oz maraschino liqueur
1/4 oz crème de violette
3/4 oz lemon juice, freshly squeezed
Directions
Shake with ice and strain into a chilled coupe.
Garnish
Luxardo cherry
Makes: 1 drink
Ingredients
2 oz gin
4 to 5 fresh blackberries, or 1 oz blackberry puree
3/4 oz simple syrup
1/2 oz lime juice, freshly squeezed
2 to 3 oz club soda or sparkling water
Directions
Muddle the blackberries in a shaker. Add the gin, simple syrup, and lime juice, and shake with ice. Strain into a tall glass over fresh ice and top with club soda.
Garnish
Blackberries and a sprig of mint
Makes: 1 drink, plus about 1 1/2 cups blackberry syrup
Ingredients - for one drink
2 oz bourbon
1 oz lemon juice, freshly squeezed
3/4 oz blackberry syrup
Ingredients - blackberry syrup
12 oz blackberries
1 cup sugar
1 cup water
Directions
Shake with ice and strain into a rocks glass over fresh ice.
Directions - blackberry syrup
Simmer the blackberries, sugar, and water for 10 minutes. Mash, strain, and chill.
Served at: Perseid Meteor Shower party, August 2026
Makes: 1 drink
Ingredients
1 1/2 oz vodka
3/4 oz elderflower liqueur
1/2 oz lemon juice, freshly squeezed
2 oz sparkling water
Directions
Shake the vodka, elderflower liqueur, and lemon juice with ice. Strain into a highball over fresh ice and top with sparkling water.
Served at: Perseid Meteor Shower party, August 2026
Makes: 1 drink
Ingredients
1 3/4 oz bourbon
1 1/4 oz peach nectar
1 1/2 oz unsweetened black tea, chilled
1/2 oz lemon juice
1 tsp agave nectar
Directions
Add everything to a shaker with ice, shake, and strain into a tall glass over fresh ice.
Notes
Kern's or Looza peach nectar and Pure Leaf unsweetened black tea both work well here. Fresh peach puree and strongly brewed black tea are better if you have the time.
Served at: Last Call for Summer party, September 2026
Makes: 1 drink
Ingredients
2 oz blanco tequila
2 oz watermelon juice
1/2 oz lime juice
1/4 oz agave nectar
Directions
Add everything to a shaker with ice, shake, and strain into a rocks glass over fresh ice.
Notes
Bottled 100% watermelon juice is hard to find in most grocery stores. Tsamma is the easiest brand to track down. Otherwise blend pre-cut watermelon and strain it.
Served at: Last Call for Summer party, September 2026
Ingredients - shrub
1 C sugar
4 oz unsweetened 100% cranberry juice
4 oz white balsamic vinegar
5 cinnamon sticks
Ingredients - pitcher mocktail
12 oz Quick Cranberry-Cinnamon Shrub
36 oz sparkling water
Directions - shrub
Combine sugar, cranberry juice, and vinegar in a small saucepan over medium-high heat and stir well to mix. Break up cinnamon sticks and add to the syrup. Stir constantly for about 5 minutes to dissolve sugar and bring mixture to a bare simmer, then remove from heat and let sit, covered, for 30 minutes. Strain through a fine-mesh strainer set over a resealable container and discard cinnamon sticks. Refrigerate shrub for at least 1 hour and up to 1 week.
Directions - pitcher mocktail
Combine the sparkling water and 12 ounces shrub together in a 1 1/2- or 2-quart pitcher and stir well to mix. Pour into each julep cup or rocks glass over crushed ice. Garnish each glass with a mint sprig (and cinnamon stick, if desired) plus 3 cranberries or red currants, and a straw.
Garnish
12 cinnamon sticks (optional), 12 fresh mint sprigs, 35 fresh cranberries or red currants
Source: seriouseats.com
Makes: 1 drink
Ingredients
1 oz Coco Cream (see below)
1 oz Orange Juice
1 oz Pineapple
3/4 oz Lime Juice
1/4 oz Grenadine
Directions
Shake, pour with dirty ice, top with soda - give it all the garnishes and enjoy!
Directions - house-made coco cream
Take full fat coconut milk and reduce it by half on the stove before adding sugar and spices (cinnamon, star anise, clove, nutmeg, anything else ya fancy). Add zest of some citrus.
Source: thezeroproof.com
Ingredients
2 cups granulated sugar
2 cups white balsamic vinegar
1 cup diced rhubarb
1 cup diced strawberries
1 cup water
Directions
Set the sous vide precision cooker to 180°F (82°C).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Strain the entire contents of the bag through a fine-mesh strainer set over a large bowl. Save the fruit for another use. Transfer the liquid to a storage jar and refrigerate for up to 1 month.
To serve
Mix one part shrub and one part soda in a rocks glass over ice.
Garnish
Lemon wedge
Ingredients
4 cups water
2 cups honey
2 cups white balsamic vinegar
4 tablespoons freshly grated ginger
Bourbon whiskey, for serving
Club soda, for serving
Lemon wedges, for serving
Directions
Set the sous vide precision cooker to 135°F (57°C).
Combine the water, honey, vinegar, and ginger in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 2 hours. Halfway through cooking, mix the contents of the bag to ensure that the sugar has dissolved.
When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a medium bowl. Transfer to a storage bottle and refrigerate overnight before serving.
To serve
Mix one part shrub and one part soda in a rocks glass over ice.
Garnish
Lemon wedge
Ingredients
3 tablespoons pink peppercorns
3 limes, plus wedges for serving
6 dried chiles de árbol, plus crushed for serving
9 cups fresh pineapple juice
1 1/2 cups sugar
pinch of kosher salt
27 cups club soda, divided
Directions
Crush peppercorns with a mortar and pestle or the side of a chef's knife.
Remove zest from limes in wide strips with a vegetable peeler, leaving white pith behind. Place in a medium bowl. Add peppercorns, whole chiles de árbol, pineapple juice, sugar, and salt and stir until most of sugar is dissolved. Transfer to a 1-qt. jar or an airtight container. Cover and chill 8-12 hours.
Strain juice through a fine-mesh sieve into another medium bowl (you should have about 3 cups); discard solids.
To serve
Mix 1/4 cup juice with 3/4 cup club soda in a measuring glass; taste and add more juice if you want it sweeter. Pour into an ice-filled glass.
Garnish
Lime wedge and crushed chile de árbol
Notes
Goes well with a clear liquor like vodka, gin, or tequila.
Do Ahead: Juice can be infused and strained 3 days ahead. Cover and chill.
Makes: 1 drink
Ingredients
2 oz pineapple juice
1 oz mango nectar
2 oz apple cider
1/2 oz white balsamic vinegar
Garnish
Cinnamon stick or apple slice
Makes: 1 drink, plus a batch of thyme-infused simple syrup
Ingredients - for one drink
4 oz apple juice
1/2 oz thyme-infused simple syrup
2 oz sparkling water
Ingredients - thyme-infused simple syrup
1 cup water
1 cup sugar
6-8 sprigs of fresh thyme
Directions - thyme-infused simple syrup
Combine water & sugar in a saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and add the thyme sprigs. Let it steep for 20-30 minutes. Strain out the thyme. Store for up to 2 weeks in the fridge.
Garnish
Thyme sprig or apple slice
Makes: 1 drink
Ingredients
4 oz pineapple juice
2 oz ginger beer (not ginger ale - you want the bite)
1/2 oz lime juice
Garnish
Pineapple wedge or mint sprig
Makes: 1 drink
Ingredients
2 oz tart cherry juice
1/4 oz lime juice, freshly squeezed
1 teaspoon simple syrup
2 1/2 oz ginger beer
Directions
Build over ice in a highball. Add the ginger beer last and stir once.
Served at: Perseid Meteor Shower party, August 2026
Makes: 1 drink
Ingredients
2 1/2 oz pineapple juice
1 3/4 oz full fat coconut milk
1/2 oz lime juice, freshly squeezed
1 1/2 teaspoons simple syrup
1/4 teaspoon vanilla extract
Directions
Shake all ingredients with ice. Strain into a chilled glass over fresh ice and grate nutmeg over the top.
Garnish
Freshly grated nutmeg
Served at: Perseid Meteor Shower party, August 2026
Makes: 1 drink
Ingredients
3 oz lemonade
3/4 oz marionberry syrup
1/4 oz lemon juice
1/8 tsp vanilla extract
1 oz soda water, to top
Directions
Add the lemonade, marionberry syrup, lemon juice, and vanilla to a tall glass filled with ice and stir. Top with the soda water.
Notes
Blackberry syrup works in place of the marionberry.
Served at: Last Call for Summer party, September 2026
Makes: 1 drink
Ingredients
2 1/4 oz strawberry lemonade
1/4 oz lemon juice
2 1/2 oz cream soda, to top
Directions
Add the strawberry lemonade and lemon juice to a tall glass filled with ice and stir. Top with the cream soda and stir gently once.
Served at: Last Call for Summer party, September 2026
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.