EPI 262 :: Scorched Milk Cocktail

• 1.5 oz bourbon

• 1 oz Cardamaro

• 2 oz scorched milk

• 1 pinch of cardamom (optional)

In a shaker tin, add bourbon, Cardamaro, and scorched milk. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into a chilled coupe glass. Finish with a pinch of cardamom.

EPI 261 :: Getting Figgy With It

• 2 oz premium bourbon

• 2 oz Dolin Rouge Vermouth

• 1 oz cardamaro-fig syrup

• Maldon salt

• 1 half fresh fig (optional)

• Oregano blossom (optional)

Fill a stirring glass 3/4 full with ice. Add bourbon, vermouth, and fig syrup and gently stir for 30-40 rotations or until cold. In a chilled martini glass, add pinch of Maldon salt and strain the cocktail into the glass. Garnish with half of a fresh fig sprinkled with oregano blossom.

EPI 260 :: Ho! Ho! Ho! Hemingway Daiquiri

• 2 oz premium white rum

• .5 oz Luxardo Maraschino Liqueur

• 1 tsp (or 4 dashes) Cardamaro

• .75 oz fresh grapefruit juice

• .5 oz fresh lime juice

• 1 lime wheel 

• 1 Luxardo cherry

In a shaker tin, add rum, Luxardo, Cardamaro, grapefruit juice and lime juice. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into chilled coupe glass. Garnish with lime wheel and Luxardo cherry flag.

EPI 259 :: Salted Caramel Espresso Martini

• 2 oz premium vodka

• 2 oz premium espresso (cold)

• 1 oz salted caramel simple syrup

• 1 lime wedge

• gold leaf-flaked salt

• 1 lime wheel (optional)

• 1 Luxardo cherry (optional)

Rim a small glass or teacup with gold leaf flaked salt. In a shaker tin, add vodka, syrup and espresso. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain into glass or teacup and if you’re feeling fancy, garnish with a lime wheel or a Luxardo cherry.

EPI 258 :: Grateful Groundlings Martini

• 2 oz premium vodka

• 1 oz Cape gooseberry syrup

• 1 oz fresh lime juice

• 2 oz pear juice

• 1 gooseberry (optional)

In a shaker tin, add vodka, gooseberry syrup, lime juice and pear juice. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into a chilled martini glass. Gently drop gooseberry into glass and serve.

EPI 257 :: Salem Ranch Water

• 1 .5 oz Espolón Blanco Tequila

• 1 oz fresh lime juice

• 4 oz seltzer water

• 1 glitter lollipop

• 1 cotton candy glitter bomb

• 1 lime wheel (optional)

Place glitter lollipop into a collins glass and fill with ice. In a shaker tin, add lime juice and tequila. Securely top and dry shake (without ice). Strain into glass and top with seltzer water, add glitter bomb, and gently stir using lollipop. Garnish with lime wheel.

EPI 256 :: Watermelon Sour Collins

• 1.5oz Harridan vodka2 oz fresh watermelon, plus some for garnish  

• .5 tbsp sour cream 

• .5 oz fresh lemon juice 

• 1 dash white balsamic vinegar 

• 1 oz simple syrup 

• 4 oz club soda 

• 1 sprig of mint (optional) 

In a shaker tin, add watermelon and sour cream. Gently muddle to incorporate sour cream. Add lemon juice, vinegar, simple syrup and vodka. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain over fresh ice in a Collins glass. Over a bar spoon, gently top with club soda and garnish with fresh watermelon and mint. 

EPI 255 :: Strawberry Mint Mojito

• 20 small strawberry mint leaves

• 1 oz simple syrup

• 1 oz fresh lime juice

• 2 oz Cotton & Reed White rum

• 2-3 oz soda water

• 1 sprig of chocolate mint (optional)

In a shaker tin, add strawberry mint and simple syrup. Gently muddle. Add lime juice and rum. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Over fresh ice, double strain into a highball glass. Over a bar spoon, gently top with soda water, stir slightly to incorporate and garnish with a sprig of chocolate mint.

EPI 254 :: Rollin’s Lemon Italian Ice Gin & Tonic

• 2 scoops Mimi’s Homemade Italian Ice

• 2 oz Hendricks Gin

• 1 pinch fresh lavender seeds (optional)

• ½ oz fresh lemon juice

• 3 basil leaves

• 4 oz tonic

In a rocks glass, add 1 scoop of lemon Italian ice. In a shaker tin, add 1 scoop of lemon Italian ice, gin, lavender seeds, lemon juice and 2 basil leaves. Securely top and dry shake (without ice) until Italian ice has fully dissolved. Double strain into a rocks glass. Over a bar spoon, gently top with tonic and garnish with a basil leaf.

EPI 253 :: 50/50 Martini

• 1 small shallot thinly sliced

• 1 sprig fresh rosemary* 

• 2 oz premium gin

• 2 oz vermouth

In an 8 oz bottle, add all ingredients. In a cocktail mixing glass, fill ¾ with ice, add cocktail mixture and gently stir for 30 to 40 rotations. Strain into a chilled cocktail glass and garnish with rosemary or lemon peel. Keep the remainder of the bottled cocktail refrigerated. 

*Can be substituted with your favorite fresh herb.

EPI 252 :: A Spicy Mexican Mule

• 2 oz blanco tequila

• .5 oz simple syrup (optional)

• 3 oz Avec Ginger Carbonated Mixer

• 3-4 quick pickled jalapeños*

• .5 lime juice

• Crushed ice 

• 1 slice lime

In a julep cup, add pickled jalapeños and for added heat, add some of the pickle juice. Gently muddle just enough to break apart the peppers. Add tequila, and if you like it sweet, add simple syrup. Fill cup with crushed ice, top with Avec Ginger and gently stir to incorporate. Garnish with a lime slice.

*In a non-reactive bowl, add sliced fresh jalapeño, .5 oz of lime juice and a pinch of salt. Allow to rest for 15 minutes.

EPI 251 :: Passion Flower

• 1 egg white

• 2 oz Four Roses Whiskey

• 1 oz passion fruit juice

• 1 oz cubed dragon fruit

• 1 oz turmeric tea simple syrup

• 1 edible flower

In the top of a shaker tin, add egg white and set aside. In the lower half of the shaker tin, add whiskey, juice, dragon fruit, simple syrup and gently muddle. Top and dry shake (without ice) vigorously until frothy. Fill ¾ with ice, top and shake vigorously until exterior of tin is frosty. Double strain into a chilled cocktail glass and if you’re feeling fancy, garnish with an edible flower.

EPI 250 :: Icepick

• 2 oz Catoctin Creek Watershed Gin

• 4 oz sweet orange tea concentrate*

• 1 oz tumeric & passion fruit tea simple syrup

• 2 orange slices

In a shaker tin, add gin, tea concentrate, and simple syrup. Fill a tall glass with ice and roll back-and-forth 4 times between tin and glass. Garnish with orange slices.

*Check out our Tips & Tricks video to make the tea concentrate. 

EPI 249 :: Bump Your Hard Seltzer

6 oz Volley® Sharp Grapefruit Tequila Seltzer

• 2 oz hibiscus tea

• 2 grapefruit wheels

• 1 tbsp salt and tajin mix

Rim a collins glass with the salt and tajin mix. Slice 2 grapefruit paper thin wheels. Slide the wheels alongside the glass and add ice as you do so it holds the grapefruit against the side. Fill with hard seltzer and float hibiscus tea on top. Winning!

EPI 248 :: Lychee Lemonade

• 1.5 oz vodka 

• 1.5 oz lychee syrup (from can)

• 1.5 oz fresh lemon juice

• 6 fresh raspberries

• 1 canned lychee

In a shaker tin, add raspberries and gently muddle. Add vodka, lychee syrup and lemon juice. Fill ¾ with ice, top and shake vigorously until exterior of tin is frosty. Double strain into a rocks glass and garnish with lychee and raspberry. 

EPI 247 :: THE SILKY

• 3 cups Saint Luna Moonshine

• 1 lemon

• 1 orange

• 12 oz pineapple juice

• 1 c sugar

• 2 c milk

• spice mix (see below)

Spice Mix

• 3 cloves

• 1 tsp fresh grated nutmeg

• 1 cinnamon stick

• 1 cardamom pod

• 1 tsp carraway

In a medium size bowl, juice and zest orange and lemon. Add pineapple juice, sugar, spice mix and Saint Luna. Stir to incorporate. In a separate large bowl, *first add milk. Then add cocktail mixture and cover with plastic wrap. At room temperature, allow to sit for 30-60 minutes. Strain through a fine mesh strainer and serve over ice in a chilled glass.

*It is imperative to add the milk to the bowl BEFORE the cocktail mixture to facilitate the chemical reaction.

EPI 246 :: Chamomile Punch

• 2 oz chamomile-infused gin*

• 1 oz Cointreau

• 2 dashes Angostura bitters

• 1 oz fresh lime juice

In a shaker tin, add infused gin, Cointreau, bitters and lime juice. Fill ¾ with ice, top and shake vigorously until exterior of tin is frosty. Over fresh ice, strain into a rocks glass and if you’re feeling fancy, garnish with marigold stems.

Chamomile-Infused Gin

• ½ cup dried chamomile

• 4 oz of gin

In a glass container, add dried chamomile and gin. Allow to rest for 24 hours at room tempature and then strain into an air-tight container. Keep refrigerated.

EPI 245 :: Pineapple Fizz

• 2 oz white dry rum

• 2 tbsp fresh pineapple

• .5 tbsp powdered sugar (optional)

• 2 oz premium soda water*

In shaker tin, gently muddle pineapple. Add rum and powdered sugar, if using. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Strain over fresh ice in a tall glass and top with soda water and gently stir to incorporate the flavors. Feeling fancy? Garnish with edible flowers and enjoy while reading Dawn E. Morrow’s, “The Habit of Hope.”

EPI 244 :: Dragon's Eye

• 1.5 oz gin (optional)

• 2-3 longan fruit

• 1 oz longan fruit syrup

• .3 oz rice wine vinegar simple syrup*

• 1 oz fresh lime juice

• 3 oz club soda (noho version)

In a shaker tin, add longan fruit and gently muddle. Add gin, longan fruit syrup, rice wine vinegar syrup and lime juice. Fill with ¾ ice, top and shake vigorously until exterior of tin is frosty. Double strain into a rocks glass and garnish with edible flowers. Going non-alcoholic, then add a bit of soda water to make it long and refreshing.

*Optional: Add your favorite spices to your rice wine vinegar syrup to “jazz it up.” Gina used cardamon and star anise.

EPI 243 :: Every Rose

• 2 oz Chacha brandy

• 1oz rose tea syrup

• ¾ oz fresh pink grapefruit juice

• ½ oz fresh lime juice

• ½ oz condensed coconut cream

In a shaker tin, add brandy, rose tea syrup, pink grapefruit juice, lime juice, and condensed coconut cream. Fill with ¾ ice, top and shake vigorously until exterior of tin is frosty. Double strain into a fun-rimmed rocks glass.

Rose Tea Syrup

• 2 bags of rose tea

• 1 cup sugar

• 1 cup water

In a small pot over medium heat, add sugar and water. Continuously stir until sugar dissolves. Remove from heat, add tea bags, cover and steep according to directions. Once cooled, strain into air-tight container. Keep refrigerated.

EPI 242 :: salted caramel

• 2 ¼ oz bourbon

• 2 oz Cynar Italian liqueur

• 1 pinch of flake salt

• 1 orange peel

In a stirring glass, add bourbon, Cynar and a pink of flake salt. Fill ¾ with ice and gently stir for 30 to 40 rotations. Pour into a chill glass and garnish with orange peel.

EPI 241 :: Beginners

• 2 oz Makers Mark Whiskey

• 2 oz espresso (cold)

• .25 oz ginger simple syrup

• 1 pinch ground cardamom

• Cinnamon

• 1 wheel of blood orange

In a shaker tin, add whiskey, espresso, simple syrup and cardamom. Cut orange wheel into fourths and add to shaker. Fill with ¾ ice, top and shake vigorously until exterior of tin is frosty. Strain into cocktail glass and garnish with a dash of cinnamon on top. Feeling fancy? Sprinkle cinnamon over the flame of a large lit match and watch it sparkle.

Ginger simple syrup

• 1-inch chunk of fresh ginger (no need to peel), sliced .25” 

• 1 cup water

• 1 cup sugar

In a saucepan over medium-high heat, combine ginger and water. Bring to a gentle simmer for 5-10 minutes (more time = more flavor). Add sugar and stir until dissolved. 

EPI 240 :: Kir Royale

• .5 oz Crème De Cassis

• 4 oz dry prosecco or champagne

• lemon peel

In a champagne flute, add crème de cassis. Down the twisted shank of your bar spoon, slowly pour sparkling wine into the glass. Express lemon peel over the top and gently drop it in to the glass. Santé!

EPI 239 :: Relish Me

• 2 oz vodka

• 1 oz vermouth

• 1 oz pickle juice

• 1 pickle

• 1 thyme

In a shaker tin, add vodka, vermouth, pickle juice, and thyme. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into a chilled martini glass and garnish with a pickle.