It’s Cocktail Time
Even with all the great bars surrounding you in Bridgeland, there’s also something about bringing it back home. Have your friends over at your brand new pad and impress them with these delightful creations:
Grapefruit Cardamom Gin Fizz
Infused Gin and Rosemary Syrup
1 cup gin
6 cardamom pods
1 cup sugar
1 cup water
2 rosemary sprigs
2 oz rosemary syrup
3 oz infused gin
1/2 cup grapefruit juice
splash of prosecco
In a small jar with an airtight lid add gin and cardamom pods. Seal and store for 24 hours.
In a small saucepan bring sugar, water and 2 rosemary sprigs to a simmer until sugar is dissolved. Remove from heat and allow to cool completely. Remove the rosemary and use right away, or store in an airtight container in the refrigerator for up to a week.
Plum & Thyme Prosecco Smash
6 Thyme Sprigs
Juice from one Lemon
4 Tbsp. Thyme Simple Syrup (1/2 Cup of Sugar, 1/2 Cup of Water, bring to a boil, remove from heat, add thyme sprigs, stir, and let cool. Chill until ready to use.)
1 Bottle of Prosecco or your favorite bubbly
Peel and chop 2 plums.
Muddle the plums with the thyme simple syrup and lemon juice until all of the plum juices have been released. (You can also muddle right in the glass if you prefer to have bits of fruit in your cocktail!)
Shake with ice in a cocktail shaker.
Pour over crushed ice evenly between two glasses.
Top off with prosecco and garnish with extra plum slices and thyme sprigs.
Honey Bourbon Old Fashioned
Serves 1 (make one at a time with these ones)
1 slice Orange
1 Maraschino Cherry
1 Sugar Cube
1.75 oz. Wild Turkey bourbon
.5 oz. Wild Turkey American Honey
1 Dash Angostura Bitters
Splash Club Soda
In an old fashioned glass, muddle orange and cherry with sugar and bitters. Mount with ice and add both Knob Creek and Southern Comfort. Finish with a splash of club soda.
Spicy Habanero Pineapple Margarita
3 ounces blanco tequila
1 habanero pepper, thinly sliced
1 cup pineapple juice
1 1/2 ounces triple sec
2 tablespoons lime juice (or the juice of 1 lime)
margarita salt, for rimming glass
for serving: pineapple slices, lime wedges
Run a lime wedge around the rim of a 12-ounce glass and dip in salt. Fill the glass with ice and set aside.
In a cocktail shaker or tall cup, add tequila and 2 thin slices of habanero. Using a cocktail muddler or the back of a spoon, lightly muddle and press on the habaneros to release some of the oils and spice.
Add the pineapple juice, triple sec and lime juice. Cover and shake to combine.
Garnish with a pineapple slice and a lime wedge.
1 ½ ounces/45ml good quality gin
½ ounce/15ml fresh lemon
¾ ounce/22ml Luxardo (Maraschino liqueur)
¼ ounce/7ml Crème de Violette
Combine all ingredients in a cocktail shaker with a cup of ice. Shake vigorously for about 10 seconds and strain into a chilled martini glass.
Garnish with a Luxardo maraschino cherry.
We like to serve this in a vintage martini glass – it preserves the charm of this 1930’s-era cocktail.
4 oz almond milk
½ oz almond liquer
½ oz cinnamon simple syrup
2 oz anejo tequila
Add everything into your cocktail shaker with ice.
Guess what? Shake.
Fill your glass with ice. Strain your shaken horchata into your glass.
Garnish with some cinnamon.
Order some tacos. Or a burrito.