EPI 238 :: It’s A New Year

• 1 oz blanco tequila

• 6 oz P-Mix

• 1 pinch Maui Wowee spice mix

In a glass, add tequila and spice. Stir in p-mix and enjoy!

P-Mix

• 1 whole lemon peel

• 1 whole orange peel

• 3-5 sage leaves

• 3-5 sprig thyme

• 2 cup sugar

• 1 cup water

• 12 oz pineapple

In a small pot over medium heat, add all the ingredients. Continuously stir until sugar dissolves. Cover and remove from heat. Once cooled, strain mix into container. Keep refrigerated.

EPI 237 :: To Santa or Not to Santa?

• 1 oz premium bourbon

• 5 oz chai chocolate

• 1 cinnamon stick

• whipped ream

In a teacup, add bourbon and chai chocolate. Top with whipped cream and garnish with a cinnamon stick.

Chai Chocolate

• 1 chai bag

• 1 tsp cocoa powder

• 8 oz water

• 1 pinch cinnamon

• 1 pinch masala powder

• 2-3 tbsp raw sugar

In a small pot over medium heat, add all the ingredients. Continuously stir until sugar dissolves. Remove from heat enjoy!

EPI 236 :: Holiday Shake up

• 2 oz white rum (optional)

• 2 oz pineapple juice

• 2 oz coconut cream

• 1 oz orange juice

• 1 oz spice syrup 

• 1 cinnamon stick

• 1 orange wheel

In a shaker tin, add pineapple juice, coconut cream, orange juice and syrup. Fill ¾ with ice, top and shake vigorously until exterior of tin is frosty. Strain into a tall glass and garnish with an orange wheel and cinnamon stick.

Spiced Syrup Recipe

• 1 cinnamon stick

• 2 star anise

• 5 green cardamom seeds

• 1 whole orange peel

• 1 cup sugar

• 1 cup water

In a small pot over medium heat, add all the ingredients. Continuously stir until sugar dissolves. Cover and remove from heat. Once cooled, strain into air-tight container. Keep refrigerated.

EPI 235 :: RAISIN IN THE SUN

• 2 oz premium mezcal

• 1 oz syrup

• 1 oz fresh lime juice

• 2 dashes bitters

• 1 egg white

In a shaker tin, add mezcal, syrup, lime juice, bitters and egg white. Top and dry shake (without ice) vigorously until foamy. Fill ¾ with ice, top and shake vigorously until exterior of tin is frosty. Double strain into chilled coup glass. 

Apple & Raisin Syrup

• .25 cup raisin

• 1 cup sliced apples

• 1 cup sugar

• 1 cup beer

• 1 cinnamon stick

In a small pot over medium heat, add all the ingredients. Continuously stir until sugar dissolves. Cover and remove from heat. Once cooled, strain syrup into air-tight container. Keep refrigerated.

EPI 234 :: Blue Skies Tonight

• 2 oz Few Straight Bourbon Whiskey

• 2 oz vermouth

• 2 dashes rhubarb bitters

• 1 tsp blueberry syrup

• 2 blueberries

In a mixing glass, add bourbon, vermouth and bitters. Fill with ice and gently stir for 30-40 rotations. Strain into a chilled glass, add blueberries and a little bit of blueberry syrup (hyperlink to syrup to Tips & Tricks) to the bottom of the cup. Cheers!

EPI 233 :: The Pumpkin Queen

• 2oz premium bourbon 

• 0.5 oz pumpkin syrup

• 3 dashes bitters

• 1 pumpkin marshmallow

In a stirring glass, add bourbon, pumpkin syrup and bitters. Fill ¾ with ice and gently stir for 30 to 40 rotations. Garnish with orange zest and a marshmallow.

EPI 232 :: Stone Cold Crush

• 2.25 oz premium whiskey

• .5 oz apricot syrup

• 2 halves of apricot in syrup

• 1 pinch roasted cinnamon 

In a julep cup, add apricot halves and gently muddle. Add whiskey, syrup and a pinch of roasted cinnamon. Fill with crushed ice and gently stir to incorporate. Garnish with fresh apricots, if you’re feeling fancy. 

Don’t love apricots? Well, feel free to substitute with your favorite stone fruit.

EPI 231 :: On the Turn

• 4-5 oz Ancient Peaks Zinfandel (sub w/ fav red wine)

• 1 whole peach, halved and pitted

• 3-4 pineberries or strawberries

• 1 pinch of fresh lime zest

In a blender, add all ingredients, reserving 1 berry for garnishment. Depending on cube size, add 1-1.5 cups of ice.At medium speed, blend for 10 seconds. At high speed, blend for an additional 20 seconds, or until smooth. Pour into a wine glass and garnish with as many berries as your heart desires. Enjoy!

EPI 230 :: The Mother of All Margs

• 2 oz Tequila Ocho Putas Plata (or substitute with your favorite tequila)

• 1 oz Cointreau Orange Triple Sec

• 1 oz fresh lime juice

• 2 oz cantaloupe puree

• 1 tsp Tajin seasoning sprinkled cantaloupe slices

In a shaker tin, add tequila, Cointreau, lime juice and cantaloupe puree. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a chill glass and garnish with Tajin-seasoned cantaloupe slices.

EPI 229 :: As Your Garden Grows

• 1 can Urban Garden Brewing Chamolite Light Ale

• 1 oz blueberry syrup*

• 1 oz fresh lemon juice

• 2 oz cantaloupe puree

In a shaker tin, add blueberry syrup, lemon juice and cantaloupe puree. Top shaker and dry shake (without ice) vigorously. Pour over ice into a chilled julep cup and top with UGB’s Chamolite Light Ale. Garnish with a lemon slice and enjoy.

*Blueberry Syrup

• 1 cup blueberries

• 1 cup sugar

• ¾ water

• ½ champagne vinegar

In a small pot over medium heat, add all the ingredients. Stir to combined and cook until sugar dissolves. Cover and remove from heat. Once cooled, strain syrup into an air-tight container. Reserve candied blueberries for garnishing your cocktails. Keep refrigerated.

EPI 228 :: The Only Island

• 2.25 oz Saint Luna Moonshine

• 1 oz Spanish white vermouth

• .25 oz pineapple syrup

• 2 chunks of fresh pineapple

• 1 dash bitters

In cocktail stirring glass, add all the ingredients, minus pineapple. Fill with ice and gently stir for 30-40 rotations. Strain into a chilled cocktail glass and garnish with pineapple chunks.

EPI 227 :: These HIPS Don’t Lie 

• 2 oz whiskey

• 2 oz pink lemonade

• 3-4 oz champagne

In a tall glass, layer lemon and strawberry slices. Fill with ice. Add whiskey and lemonade and top with champagne. Garnish with lemon and berries.

EPI 226 :: Belafonte Margarita

• 1 oz Ilegal Mezcal Joven

• 1 oz Martini Fiero Vermouth

• .5 oz fresh lime juice

• 2 oz fresh watermelon, blended

• 3 slices habanero peppers

• .5 oz simple syrup*

In a cocktail tin, lightly muddle the peppers. Add the remaining ingredients and fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into a margarita glass and garnish with a watermelon chunk.

*In a small pan over low heat, add equal parts sugar and water. Continue stirring until sugar dissovles. Allow to cool to room tempature and store in an air-tight container. Will keep for up to 1 month if refridgerated. 

EPI 225 :: Pride & Tonic

• 2 oz premium gin

• 1 bottle Indian tonic

• 1 fresh pineapple ring

• 2 strawberries, sliced

• 1 grapefruit wheel

In a wine glass, layer the fruit. Add gin and fill with ice. Top with tonic and enjoy.

EPI 224 :: Louder

• 2.5 oz Tequila

• .75 Cointreau 

• 2 whole strawberries 

• 1 oz fresh lime juice

• 3-4 oz champagne

In a shaker tin, add strawberries and gently muddle. Add tequila, Cointreau and lime juice and fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into a chilled coupe glass and top with champagne. 

EPI 223 :: Transpower Sangria

• 2 bottle white wine

• 6 oz coconut syrup*

• 6 oz pineapple juice

• 6 oz lime juice

• 10 mint leaves

In a pitcher or punch bowl, add all the liquid ingredients. Add pineapple and gently stir to incorporate. Just before serving, add mint leaves. 

In a small pot over medium-high heat, bring 1 cup coconut water to a simmer. Add 1 cup sugar and stir until dissolved. Remove from heat and allow to cool and store in an air-tight container. Will keep for up to two months, if refrigerated.

EPI 222 :: Isle of Dirty

• 1.5 oz Smith Sip Gin

• 1.5 oz dry vermouth 

• 2 tsp infused olive oil* 

• 1 sprig thyme

• 1 cube feta cheese

• 1 cherry or grape tomato

In cocktail stirring glass, add gin and vermouth. Fill with ice and gently stir for 30-40 rotations. Double strain into a chilled cocktail glass and finish with1-2 tsp of infused oil. 

Garnish with your grape tomato and feta cheese.

*infused with salt, garlic, and red or white wine vinegar

EPI 221 :: Long Island Iced Tea Returns

• .5 oz vodka

• .5 oz gin

• .5 oz tequila 

• .5 oz spiced rum

• .5 oz Cointreau 

• 2 oz Coke-Cola

• 1 oz sour mix* 

In a shaker tin, add vodka, gin, tequila, rum, Cointreau and sour mix. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Stain into a pint glass and add a splash of Coke-Cola. 

*equal parts fresh lime juice, fresh lemon juice and simple syrup

EPI 220 :: Mezcal Last Word

• .75 oz mezcal

• .75 oz Green Chartreuse

• .75 oz maraschino liqueur

• .75 oz fresh lime juice

• 1 brandied cherry (optional)

In shaker tin, add mezcal, Chartreuse, maraschino liqueur and lime juice. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a chilled coup glass and garnish with cherry.

EPI 219 :: A LETTER TO SANGRIA

• 1 bottle wine (your choice)

• 1 cup OJ

• 1/2 cup lime juice 

• 1/2 cup lemon juice

• 1/2 cup simple syrup

• 1 cup diced berries your choice

In a pitcher, add berries and gently muddle. Add the rest of the ingredients and allow to rest for at least 2 hours. Serve chilled or over fresh ice in a rocks glass. 

Makes 4-5 servings.

EPI 218 :: Electric Coolaid

• 1.5 oz Jameson Orange Irish Whiskey

• 1.5 oz fresh lemon juice

• 1.5 oz simple syrup

• 1.5 oz “fruit punch”

In shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a pint glass and enjoy.

EPI 217 :: Hot Berry

• 1.5 oz Fords Gin

• .5 oz Mezcal (something Smokey) 

• .25 oz Chartreuse 

• 3 oz strawberry purée

• 1 oz simple syrup 

• .5 oz lemon juice

• 1 mint leaf

In a shaker tin, add all the ingredients, minus chartreuse. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into a chilled cocktail glass and float Chartreuse across top. Garnish with a fresh mint leaf. For extra credit, set the chartreuse on fire!

EPI 216 :: For The Rum Of It

• 2 oz premium rum 

• 4-5 oz ginger beer

• 2-3 slice fresh jalapeño 

• 1 pinch salt

• ½ fresh lime

• 1 orange wheel

In a glass, muddle orange wheel. Add rum, jalapeño slices, pinch of salt and the juice of half a lime. Fill with crushed ice and top with ginger beer.

EPI 215 :: Duck. Duck. Gooseberry.

• 1.5 oz Kettle One (or premium vodka)

• 3-4 gooseberries

• 1 oz cranberry simple syrup

• 2 sprigs of sage

• Top with Topo Chico 

In a Collins glass, add gooseberries and gently muddle. Add cranberry simple syrup, 1 sprig of sage and vodka. Fill with ice, top with Topo Chico sparkling water and garnish with fresh sage leaf.

EPI 214 :: Coconut Crush

• 1 oz SelvaRey White Rum 

• 1 oz SelvaRey Coconut Rum 

• 1/4 cup fresh pineapple chunks

• .25 oz mint simple syrup

• 2-4 oz champagne 

In a julep cup, muddle fresh pineapple. Add mint syrup, rum, and fill with crushed ice. Top with champagne and garnish with a chunk of pineapple.

EPI 213 :: Talking to the Moon

• 2 oz Whistle Pig Rye

• 1 oz Cointreau 

• 1 oz fresh lemon juice

• .5 oz simple syrup

• 1 egg white (optional)

• 1 dash bitter

• Pinch of ground nutmeg

In a shaker tin, add egg white, simple syrup, lemon, rye, Cointreau and bitters. Top shaker and dry shake (without ice) vigorously for 20 seconds. Open tin and fill 3/4 with ice, top and shake vigorously until tin becomes frosty but not too much otherwise the foam will be lost. Double-strain into a chilled coupe and top with a pinch of nutmeg.

EPI 212B :: Pear-Rosemary Bee’s Knees

• 2 oz Roku Gin

• 1 oz fresh lemon juice

• .75 oz pear-rosemary cordial* 

• .75 oz egg white 

• 1 piece bee pollen

• 1 rosemary sprig

In a shaker tin, add egg white. Top and dry shake (without ice) for 20 seconds. Open tin, add gin, cordial and lemon juice. Fill 3/4 with ice, top and shake vigorously until tin becomes frosty but not too much, otherwise the foam will be lost. Double-strain into a chilled coupe, garnish with bee pollen and rosemary sprig. Enjoy. 

*Pear-Rosemary Cordial:

Cold brew 1/4 cup rosemary with 1 cup pressed pear juice for 24 hours (refrigerated). 

In a pot over medium-high heat, warm mixture—be careful not to boil. Add .5 cup sugar and .5 cup honey and stir until dissolved. Strain through fine mesh and store in an air-tight container. Will keep for up to two weeks, if refrigerated.

*Recipe contributed by Jon Schott

EPI 212a :: Truffled Dirty Martini 

• 2 oz Haku Vodka washed with white truffle*

• .5 oz olive brine 

• .5 oz caper berry brine 

• 1 lemon peel

• 3 olives

In a stirring glass, add vodka and brine. Fill with ice and stir gently for 30-40 rotations. Double-strain into a chilled cocktail glass. Garnish with your 3-olive flag and enjoy. 

*Truffle-washed vodka: Add 1/2 tsp white truffle oil to 750ml vodka and shake. Place container in freezer for 24 hours. Remove from freezer and use cheesecloth to separate oil solids from vodka.  

*Recipe contributed by Jon Schott

EPI 211 :: Smoked Old Fashioned

• 2 oz Legent Bourbon

• .25 oz Apple-Ginger Cordial*

• 2 dashes aromatic bitters

• 1 lemon rind

• 1 large ice cube

• applewood smoke

In a mixing glass, add bourbon, cordial and bitters. Fill with ice and stir gently for 30-40 rotations. Strain into a rocks glass over a large rock (ice cube). Smoke cocktail according to the directions of your cocktail smoker. Express lemon over top and add the rind to the cocktail. 

*Apple-Ginger Cordial: Stir in 6 oz pressed green apple juice, 2 oz pressed ginger juice, and 12 oz turbinado sugar. Store refrigerated in a air-tight container. Will keep for up to 2 weeks.

*Recipe contributed by Jon Schott

EPI 210 :: TOKI HIGHBALL

• 1.5 oz Suntory Toki Whisky

• 5 oz premium sparkling water

• 1 orange peel

Fill a highball glass with large-cubed ice. Add whisky and fill with sparkling water. Zest orange peel over top glass and rub along rim. Add peel to the drink and enjoy.

*Recipe contributed by Jon Schott

EPI 209 :: WELL GROUNDED

• 2 oz mezcal

• 1 oz carrot juice

• 2 oz pineapple juice

• 1 pinch cinnamon

• Kosher salt for rimming

In shaker tin, add all the ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a salted-rimmed rocks glass.  

EPI 209 :: BLUSHING

• 1 oz Creme de cherry

• 1.5 oz gin

• 1 oz lemon

• .5 oz simple syrup

In a shaker tin, add all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into a chilled cocktail glass and garnish with an edible flower, if you’re feeling fancy.

EPI 209 :: MANDARIN MEZCAL MARGARITA

• 2 oz Derrumbes San Luis Mezcal (or a mezcal of your choice)

• 1 oz  Grand Marnier

• 1 oz fresh squeezed lime juice

• 2 oz fresh squeezed mandarin juice

• 1 mandarin slice

In a shaker tin, add all ingredients. Fill 3/4 full of ice, top and hard shake vigorously until exterior of tin is frosty. In a chilled cocktail glass, double-strain over fresh ice and garnish with mandarin slice.

EPI 208 :: CLARIDAD

• 1.5 oz El Silenzio Espadin Mezcal

• .75 oz Aloe Water

• .75 oz Coconut Water

• .5 oz Lime Juice

• .5 oz Honey Syrup

• 1 lime wheel

In a shake tin, add all ingredients. fill 3/4 with ice, top and shake vigorously. Strain over fresh ice in a double rocks glass and garnish with lime.

EPI 208 :: DETOX

• .5 oz activated charcoal syrup*

• .5 oz rosewater

•  3 oz pink grapefruit juice

• 1 sprig fresh rosemary

In a shaker, add all the ingredients, fill with ice and shake vigorously. Strain over fresh ice into a salt-rimmed rocks glass.

RETOX

• Everything, plus 2 oz of your favorite mezcal.

REPEAT!

*Activated Charcoal Syrup

• 16 oz sugar

• 16 oz water

• 1 tablespoon active charcoal powder

• 1 tablespoon fresh rosemary

In a pot, combine all ingredients. Over medium heat, cook until sugar is dissolved. Remove from heat, allow to cool and strain into an air-tight container. Keep refrigerated.

EPI 207 :: CROSS ISLAND FRUIT

•  2 oz Bacardi white rum

• 2 oz fresh pineapple

• 2 oz fresh honeydew melon (or substitute with your favorite melon)

• .5 oz simple syrup (optional)

• .5 oz lime juice

• 3 leaves fresh mint

• 1 sprig mint

• 1 ¼ cups ice

In a blender add, rum, pineapple, melon, simple syrup (optional), lime juice and mint leaves. Blend until smooth. Add ice and blend again until smooth and very cold. Pour into your favorite daiquiri glass and garnish with sprig of mint and fresh fruit. If you’re feeling fancy, serve in a melon bowl.

EPI 207 :: AND ALL THAT SPRITZ

•  ¾ oz Campari (or 1 oz Aperol)

• 4 oz Prosecco (or Champagne or Cava)

• Fresh fruit (i.e., citrus, berries, melons and cucumber)

In a red wine glass, add your apéritif and layer fruit and ice to the rim. Top with prosecco, sit back and enjoy this cocktail that is as pretty is as it is refreshing.

EPI 206 :: AIN’T NO SUNSHINE, WHEN SHE’S GONE

• 2 oz Henessey VSOP

• 3 oz grape juice

• 1 pinch brown sugar

• 1 oz lemon juice

• 1 slice fresh orange

In a mason jar, add cognac, sugar and juices. Fill ¾ with ice, top and shake vigorously until tin becomes frosty. Garnish with orange slice and enjoy.

For a frosty adult treat, add all ingredients in a blender, 4 oz of ice and blend until smooth. Beware of brain freeze!

EPI 206 :: RUM, RUMAWAY

• 1 oz premium dark rum

• 1 oz premium coconut rum

• 1 oz Lemon Hart Overproof 151 Rum

• 2 oz pineapple juice

• 1 oz fresh lime juice

• 1 oz mint simple syrup

• 1 sprig of mint

In a shaker tin, add all ingredients except mint sprig. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. In a rocks glass, double-strain over fresh ice and garnish with a sprig of mint.

EPI 206 :: OLD CUBAN

• 1.5 oz Hamilton Jamaican Pot Still Gold Rum (or premium rum)

• .75 oz fresh lime juice

• 1 oz simple syrup

• 2 dashes Angostura Bitters

• 2 -3oz dry sparkling wine

• 6-8 fresh mint leaves

• 1 sprig of fresh mint

In a shaker tin combine all ingredients, hard shake and double strain into a chilled coupe. Garnish with mint leaf.

In a shaker tin, combine all ingredients. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double-strain into a chilled cocktail glass and garnish with sprig of mint.