- 2 oz bourbon
- 1 tbslp honey
- 3 oz ginger beer (refrigerated)
- Cinnamon stick
- Grater or microplane
- Sprig of rosemary
- In a mixing glass pour bourbon and add honey. Stir until honey is dissolved and fully incorporated. Add ice and shake to chill. In a copper mug or lowball glass, pour ginger beer and strain bourbon honey mix into glass. Grate cinnamon over the top. Press rosemary to release oils, and rub around rim of glass (counter clockwise to reverse negativity) and place sprig in glass for garnish. Sip and feel the refreshing warmth deep through you and enjoy!
Whiskey for fire, rosemary for the sun, cinnamon for the warmth of summer, ginger for its healing and deep roots.
The combination of the ginger liqueur and the ginger simple syrup really bring that ginger to the front, all without having to rely on ginger ale.
- 4 1/2 ounces pure cranberry juice (not the cocktail stuff)
- 1 1/2 ounces vodka
- 1/2 ounce ginger simple syrup (recipe follows)
- 1/2 ounce ginger liqueur
- 1-2 dashes angustura bitters
- cranberries and ginger coins for serving
- Fill a rocks or collins glass with ice. Add all ingredients to an ice filled cocktail shaker. Shake until chilled. Strain into ice filled glass. Garnish with cranberries and a ginger coin. Serve!
Fruity, summery, and with just the slightly hint of char and smoke from the grill. You could do a lot worse in your search for a signature summer cocktail. But you can’t do much better.
- 4.5 oz silver tequila
- 12 oz homemade margarita mix
- 3 oz orange liqueur
- 2 Tbsp juices from grilled pineapple*
- 1 1-inch thick slice of grilled fresh pineapple, plus more for garnish*
- Crushed ice
- Salt for rim (optional)
- To grill a pineapple, remove the husk, slice into ~1-inch thick rings, and place on a preheated grill.
- Cook ~4-5 minutes each side until nicely caramelized.
- Transfer the pineapple (and all accumulated juices) to a bowl and place in the fridge until cold.
- Add the tequila, margarita mix, liqueur, the pineapple juice from the bowl, and a slice of grilled pineapple to a blender.
- Blend on high for ~1 minutes until smooth.
- (You can strain here if light pulp bothers you – I did not.)
- Pour over crushed ice and garnish with small chunks of grilled pineapple, if desired.