JR's Drink recipes

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

1/4 c granulated sugar

1/4 c water

1 1/2 c fresh blackberries (about 6 oz.)

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

For the shrub:

1 C sugar (7 ounces; 200g)

4 oz (120ml) unsweetened 100% cranberry juice

4 oz (120ml) champagne vinegar

5 cinnamon sticks

For the Pitcher Cocktail:

24 oz (720ml) rye whiskey, cognac or rum

12 oz (180ml) Quick Cranberry-Cinnamon Shrub

Garnish: 12 cinnamon sticks (optional), 12 fresh mint springs, 35 fresh cranberries or red currants

For the Quick 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.

For the 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.

From: https://www.seriouseats.com/cranberry-in-a-can-batched-rye-cranberry-drink

For the beeswax bourbon:

350 grams bourbon

50 grams beeswax pellets

For the 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: Lemon, grapefruit, or orange peel, for garnish

Optional: Dash of absinthe

Make the 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 73°C (163°F). 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.

Combine beeswax bourbon, Cognac, simple syrup, filtered water, Angostura bitters, and Peychaud’s bitters in a resealable container, like a beeswax-lined glass bottle.

When ready to serve, pour about 60ml (2.4 oz.) of the concoction into a chilled rocks glass. Garnish by expressing your choice of citrus peel, and add a dash of absinthe if you prefer.

Store whatever is left in the refrigerator; this drink keeps indefinitely.

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.

From: https://www.itisakeeper.com/7929/apple-pie-moonshine/

2 ounces Goslings Black Seal rum

1/2 ounce lime juice, freshly squeezed

Ginger beer, to top (about 5 ounces)

Garnish: lime wheel

Directions:

Add rum and lime juice to a tall glass filled with ice.

Top with the ginger beer.
Garnish with a lime wheel.

From: https://www.liquor.com/recipes/dark-n-stormy/

2 ounces light rum

1 1/2 ounces cream of coconut

1 1/2 ounces pineapple juice

1/2 ounce lime juice, freshly squeezed

Garnish: pineapple wedge

Garnish: pineapple leaf

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 with a pineapple wedge and pineapple leaf.

From: https://www.liquor.com/recipes/pina-colada/

1 oz Coco Cream (see instructions 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!

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.

From: https://thezeroproof.com/blogs/recipes/the-gilligan

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 with a lemon wedge.

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 (57ºC).

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 with a lemon wedge.

3 tablespoons pink peppercorns

3 lime, 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 lime 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 make 1 drink, mix ¼ cup juice with ¾ cup club soda in a measuring glass; taste and add more juice if you want it sweeter. Pour into an ice-filled glass. Garnish with a lime wedge and crushed chile de árbol. (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.

1.5 oz white or dark rum

1/4 oz fresh lime juice

1/4 oz simple syrup

4 oz coconut water

Directions:

Place cubed ice in a tin cocktail shaker

Combine 1.5 oz Ten To One White or Dark Rum, 1/4 ounce Fresh Lime Juice, 1/4 ounce Simple Syrup and 4 oz Coconut Water

Using the cocktail shaker, combine ingredients with ice and shake for 10-20 seconds

Using a double strainer, pour mixed ingredients into a Collins glass, on the rocks or a fresh coconut half

Garnish your cocktail with lime for additional flavor! Enjoy!

From: https://www.tentoonerum.com/cocktails/caribeno/