Cocktails to enjoy this Labor Day

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Labor Day Cocktails

Make Me Blush 

Flavored WhiskeyPhoto credit: AJ Shorter Photography

2 oz Duke & Dame

1 oz Fresh Grapefruit Juice

1/2 oz Fresh Lemon Juice

1/2 oz Red Wine

1/2 oz Agave

Shake ingredients in cocktail shaker with ice and strain into coupe glass.

Pineapple Whiskey Mule

2 oz Duke & Dame

1 oz Pineapple Juice

1/4 oz Lemon Juice

1 1/2 to 2 oz Ginger Beer

Shake ingredients (excl. ginger beer) in cocktail shaker and pour into copper mug over ice. Top off w/ginger beer. Garnish w/pineapple slice (or rosemary sprig).

Pumpkin Paradise 

Get ready for Fall with pumpkin treat!

1 ½ oz. Skrewball Peanut Butter Whiskey

¾ oz. Zaya Gran Reserva Rum

½ oz. orange juice

½ oz. pineapple juice

½ oz. pumpkin cream of coconut mix*

3 pineapple top leaves

Pumpkin spice

For the pumpkin cream of coconut, blend all ingredients to taste.

To make the cocktail, shake all ingredients together in a shaker with ice and pour into cocktail glass.

Garnish with three pineapple leaves and powdered pumpkin spice.

 



Gold Rush

1.5 oz of Ragtown Whiskey
0.5 oz of lemon juice
0.5 oz of honey syrup

Garnish with lemon peel or dried lemon wheel



Wiseman Owl Smash

1.5 oz THE WISEMAN™ Bourbon

1 oz Lemon Juice
0.75 oz Simple Syrup
6-8 Mint Leaves
Add all ingredients into a shaker with ice, then shake well for 1 minute. Double fine strain into a glass with ice. Garnish with mint sprig.


If you are looking for an easy cocktail that is ready-to-serve, Sunshine Punch the new creamsicle cocktail – is now available!  Inspired by the iconic, frozen creamsicle treat, Sunshine Punch is the perfect blend of orange and vanilla with a lingering cream finish that continues to develop with each sip.

 


Whatever you do this Labor Day weekend, please do so responsibly and be sure to #TipYourBartenders!

 

 

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The TRUE Drink of the Summer??

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Is The Pornstar Martini The TRUE Drink of the Summer?

While some are saying either The Hugo Spritz or the Limoncello Spritz are going to be the drink of Summer 2023, we are pushing for The PornStar Martini!

 

While we do love the idea of The Hugo Spritz, the Porn Star Martini is really having it moment and we think it deserves the crown! Originally said to be created by Douglas Ankrah, owner of LAB London Bar, the Pornstar Martini is a modern classic.  Ankrah first dubbed it the Maverick Martini after the Maverick’s Gentleman Club in Cape Town, but he then changed the name to the Pornstar Martini as he thought of it as something a porn star would drink – and of course to get the raised eye-brow reaction!  For that reason, along with the flavor profile of the cocktail, is why we love this drink.  The Pornstar Martini was so popular that Ankrah even had his own Passion Fruit Liqueur!

The Pornstar Martini has been tremendously popular in the UK for many years, and now has increasingly been appearing on menus across the US this year (helping to push the overall martini craze!  This falls in line with the massive trend of bringing back classic cocktails, as we have seen with the Negroni, Spritz and Old Fashioned (and all their variations), and of course the Espresso Martini.

The drink is made with vanilla vodka, passion fruit puree, passion fruit liqueur, lime juice, and simple syrup, and served with a sidecar of champagne or sparkling wine.  Personally, we love it with a sidecar of champagne BUT we have seen a few recipes that note to “top with champagne,” and even some frozen variations.

The Pornstar Martini:

1 1/2 oz. Vanilla Vodka (such as Absolut)

1/2 oz. Passion Fruit Liqueur (such as Chinola)

1 oz. Passion Fruit Puree

1/2 oz. fresh lime juice

1/2 oz. vanilla simple syrup

2 oz. champagne or sparkling wine on the side

 

 

It is too early to call any of these drinks the true “drink of the summer” BUT we are looking forward to seeing more of the Pornstar Martini and watching it continue to trend.

*images from Absolut Vodka

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Sizzlin’ Summer Cocktails

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Sizzlin’ Summer Cocktails

We can’t believe that summer is flying this year but, what we can believe is that bars and restaurants all over the country are putting together some incredible cocktails for their guests to enjoy.  Here are a few that we have gathered from around the country!

 

 

Strawberry Aperol Spritz
Created By: Bar Manager Kim Taylor


3 oz Prosecco
1.75 oz Strawberry–infused Aperol
.25 oz Orange Gin
1 oz Soda

Soak 1 pint of fresh, sliced strawberries into 1 liter of Aperol for 24 hours. Strain strawberries
out and refrigerate the remaining Aperol (the Infusion will keep for 6 months). Combine Aperol
mixture and Gin, and top with Prosecco and Soda. Enjoy!

Cucumber Martini
Featured at Quintessence Hotel, Relais & Châteaux

 The hotel’s award-winning Julian’s restaurant serves this delicious drink, made with cucumber juice, St-Germain, and Tanqueray.

 

Mrs. Maggy
Featured at Hotel Thompson Zihuatanejo

 Mrs Maggy is a traditional margarita enhanced by baby cactus puree and mint leaves – creating an herbal and earthy flavor palate that is seriously refreshing. Located on the fringe of the charming and relaxing fishing village of Zihuatanejo, along the crystal clear waters of Mexico’s Pacific Coast, the sophisticated beachfront boutique  is the perfect laid back summer vacation destination.

Recently, Prairie Organic Spirits asked three of their  mixologist friends in the Twin Cities to help us craft the Sips of Summer: One-of-a-kind sustainable cocktail recipes that will taste great and impress your friends!

 

 

Sarah Ashenbrener, Bar Manager at Gus Gus (St. Paul, MN)

Summer Awakening

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2 oz Prairie Organic Cucumber Flavored Vodka

3/4 oz Fresh Lime Juice

3/4 oz Snap Pea Syrup (see below)

Instructions:

Add all ingredients into shaker tin, shake with ice for 10-15 seconds, and strain into chilled coupe glass.

Snap Pea Syrup Ingredients:

1 cup water

1 cup sugar

1 cup snap peas, washed and roughly chopped into 1/2 inch pieces

Instructions:

Combine all ingredients in a saucepan over medium heat. Bring to a boil, then take off heat and let sit for 30 minutes. Strain out all solids and refrigerate.

 

 

Grant Lavrenz, Assistant General Manager and Bar Manager at Khâluna (Minneapolis, MN)

Floral French 75

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2 oz Prairie Organic Gin

1/2 oz Fresh Lemon Juice

1/2 oz Dried Flower Simple Syrup (see below)

3 oz Champagne

Instructions:

Shake or stir ingredients for 15 seconds. Strain ingredients into wine or flute glass. Top off with your favorite champagne. Garnish with a lemon coin. Using a paring knife, cut a penny-shaped slice of outer peel.

Dried Flower Simple Syrup:

1 cup water

1 cup sugar

Dried flowers

Instructions:

Pour ingredients into a small pot and bring to a boil. Slowly stir sugar until it dissolves. Let cool for 15 minutes. Crush, mix, or blend together. Add flowers to the simple syrup after water comes to a boil. Let the flower mixture steep for 15 minutes. Strain using a coffee filter. Syrup is ready to use.

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What is the Hugo Spritz ?!

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The Hugo Spritz

Spritz cocktails have long been a warm-weather favorite due to their fresh taste and lower ABV. The Hugo Spritz is no exception, with a simple recipe and naturally sweet flavor thanks to the addition of St-Germain elderflower liqueur. It has already been dubbed the “drink of the summer” by the New York Times and Google searches for the cocktail have increased by 519% since last year.

But what even is the Hugo Spritz!?   It is noted that it was originally invented by Roland Gruber, an Italian bartender in 2005.  He wanted to make this fun variation on the Aperol Spritz.  In his recipe he used lemon balm syrup which has since been switched to St-Germain, an elderflower liqueur.

INGREDIENTS
1 1/2 oz St‑Germain
2 oz Martini Prosecco
2 oz Soda Water
8-10 Mint Leaves
Lime Wedge For Garnish
Mint Sprig For Garnish

DIRECTIONS
Add ice into a wine glass.
Pour in St‑Germain and add approximately eight mint leaves.
Top with sparkling wine and soda water.
Stir the drink to combine all of the ingredients.
Garnish with a mint sprig and lime wedge

Interested to see how this continues to grow throughout the summer and will this officially be crowned as the drink of the summer for 2023?!

Let us know your thoughts !

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Cocktails to celebrate the 4th of July

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4th of July Cocktails!

 

Kick off the 4th of July weekend with these cocktails that are sure to bring spark joy to your friends and family!

 

Stars & Stripes cocktail at Wynn Las Vegas 

Created by Mariena Mercer Boarini, Master Mixologist – North America

Don Julio Blanco Tequila
Watermelon juice
Lime juice
Habanero infused- organic agave nectar
Butterfly pea blossom tisane
Wynn’s signature spiced salt

 

Coconut Mojito 

6-8 fresh mint leaves 

1 ½ teaspoons brown sugar 

½ ounce fresh lime juice 

1 ½ ounces Sammy’s Beach Bar Platinum Rum 

2 ounces coconut water 

1 ½ ounces of Coco Lopez Cream of Coconut 

1 ounce soda water 

Rim: Coconut cream and toasted flakes 

 Fresh Mint Sprig

 Dip the rim of a rocks glass in some coconut cream then roll the moistened rim in some coconut flakes. In the prepared glass, add the mint leaves, brown sugar and lime juice. Using a muddler, gently (yet firmly) muddle the ingredients. Then fill with ice and add the rum, coconut water and coconut cream. Stir well and top with soda water. Garnish with a fresh mint sprig.

 

The Aama Sutra Cocktail 
Created by Ajay Walia, of SAFFRON in Burlingame
 Mezcal, mango, cilantro, grilled jalapeño, and lava salt

Spill The Sweet Tea

Featured at San Diego’s Sidebar  limited-edition summer cocktails

Maker’s Mark whiskey
Fresh lemon juice
Simple syrup
Peach cobbler jam

Shaken with mint
Double strained
Topped with sweet tea
Garnished with a bruleed peach slice.

 

I LOVE YUZU

from Chef Danielle Duran Zecca co-founder of Amiga Amore pop-ups in LA

2 OZ GHIA
1 OZ YUZU
.5 OZ CINNAMON SIMPLE SYRUP
ROSE WATER SPRAY
SPARKLING WATER

Add the ingredients one by one in the shaker
Add ice to fill the shaker and shake

Strain content from shaker into glass, preferably a coupe 5.

Top with Sparkling water
Spray Rose water
Garnish with a flower

Smoke with dry Rose Petal using Stündenglass Beverage Infuser

 

Whatever you are doing this holiday weekend, stay safe and drink responsibly.  If you are headed out, please be sure to #TipYourBartenders

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Cocktails for National Gin Day

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National Gin Day 2023

 

June 10th is National Gin Day and is another great excuse to drink this amazing spirit! These cocktails are far from classic Gin cocktails like the Martini and Gin & Tonic but will help you celebrate this holiday in style.

 

EMPRESS LAVENDER HAZE

2 oz. Empress 1908 Gin

1 oz. Lavender Honey Syrup

2 oz. Lemonade Lavender Sprig

Fill a stemless wine glass with crushed ice. Shake lemonade

and syrup on ice and strain into the glass. Layer

 Empress 1908 Gin on top and add more crushed ice. Garnish with a

 lavender sprig

 

Terroir Bramble

2 oz St. George Terroir Gin

1/2 oz St. George Raspberry Liqueur

1 oz fresh lemon juice

1/2 oz simple syrup

 Shake gin, lemon juice, and simple syrup with ice, then strain into a tall glass filled with crushed ice. Drizzle raspberry liqueur over the top and garnish with lemon.

Recipe by: St. George Spirits (riff on Dick Bradsell’s Bramble recipe)

Photo: Nicola Parisi

 

Miracle Agua

New Amsterdam Gin
ginger beer
muddled strawberries
rhubarb bitters
lime
topped with a skewered strawberry and mint sprig.

 

West of Eden

This drink is featured at the  newly opened Graduate Palo Alto, and created by acclaimed mixologist Bad Birdy.

Vodka
Gin
 Watermelon juice
Lime
Cucumber
Monk fruit fennel syrup

 

Monaco Rush

Photo Crédit: Studio Phenix


The Gardener Gin
Peach coulis and liqueur
Blackcurrant cream
Mint
Lemon juice.

Enjoy your National Gin Day Responsibly and be sure to #TipYourBartender

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Memorial Day Cocktails to Stay Cool for the Summer

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Beat the heat with these Memorial Day Cocktails!

 

Mango Chile Mojito

1.5 oz BACARDÍ Mango Chile

.75 oz Lime Juice

.50 oz Simple Syrup

1.5 oz Soda Water

8-10 mint leaves

Pour lime juice & simple syrup into a tall glass. Add mint & use a bar spoon or muddler to press the mint leaves. Pour in crushed ice, BACARDÍ Mango Chile and stir. Top with Soda water & garnish.

Dark and Stormy

1½ oz Goslings Dark Rum

5 oz Q GINGER BEER

½ oz Lime Juice

Fill a highball glass with ice. Pour in the Q GINGER BEER and squeeze in the lime. Top with the rum so it floats on the top, looking like a dark storm cloud that will force you to stay at the bar all afternoon. For a lighter but still delicious version, try our Q LIGHT GINGER BEER

 

Filthy Classic Daisy

1.5oz Tequila
0.5oz Orange Liqueur
1oz Filthy® Margarita Mix
Splash of club soda
Garnish with orange wheel & daisy

Pour the tequila, liqueur, and margarita mix in a shaker with ice. Shake and strain over a chilled coupe glass. Top with a splash of club soda. Garnish with an orange wheel and daisy.

Original Dry Le Sud

2 oz. Noilly Prat Original Dry

Chilled Perrier®

Frozen green grapes

Small ice spheres

Method: Stack ice spheres all the way to the top so one peaks over the washline. Pour Noilly Prat Original Dry over ice spheres and tip with chilled Perrier. Garnish with frozen grapes.

 

Summer Hibiscus Cooler

1 ½ oz Rum, Passionfruit Rum, or Coconut Rum

½ oz Lime Juice

½ oz Simple Syrup (1 part sugar, 1 part water)

1 Can Q HIBISCUS GINGER BEER

1 Lime Wheel

Shake all ingredients, except the Q HIBISCUS GINGER BEERand strain into a highball glass filled with ice then top with the Q HIBISCUS GINGER BEER and garnish with a lime wheel.

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Shake it up this year and give Mom the gift of Cocktails!

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Shake things up this year and give Mom what she really wants and deserves this year…some quiet time with a delicious cocktail!  Check out these refreshing cocktails and mocktails below:

 

Start Mom’s morning off right with a Bloody Mary!

2 oz. Vodka

4 oz. Natalie’s Tomato Reishi 

1 teaspoons Horseradish

2 dashes Tabasco sauce and Worcestershire sauce

Garnish with lime wheel and a celery stalk

Combine all ingredients into a cocktail shaker with ice and shake.  Strain into a pint glass with fresh ice and garnish with lime wheel and a celery stalk!

 

I LOVE YUZU is a mocktail by Chef Danielle Duran Zecca — as seen on the Food Network’s “Kitchen Casino” and “Beat Bobby Flay” and who has worked at award winning restaurants from Le Bernardin to the Modern and Le Coucou.  Watch her make it here!

2 OZ GHIA

1 0Z YUZU

0.5OZ CINNAMON SIMPLE SYRUP

Rose Water Spray

Sparkling Water

Add the ingredients into a shaker with ice and shake.  Strain content from shaker into glass, preferably a coupe.  Top with Sparkling water and a spray of Rose water.  Garnish with a flower and smoke with dry Rose Petal.

 

Queen Bee

1.5 oz Aberfeldy 12

0.75 oz lemon juice

0.75 oz honey syrup

Mint leaves

1 dash Angostura bitters

1 dash orange bitters

Top with prosecco or sparking wine

Garnish with a mint sprig and bee pollen

Add all ingredients to shaking tin, taking care to slap your mint prior to adding it to release its oils. Add ice and shake vigorously.  Strain through a fine mesh strainer into a coupe and top with sparkling wine. Garnish with a mint sprig and bee pollen.

 

Earthy Beet by Jayme Henderson

2 oz Wilderton Earthen

1.5 oz beet juice

.5 oz lemon juice

.5 oz ginger-honey syrup 

Dianthus flowers, for garnish

 In a mixing tin, combine Earthen, beet juice, lemon juice, and ginger-honey syrup. Add ice and shake well. Double-strain into a coupe and garnish with the dianthus blooms.


A Bedtime Story

1.5 oz chamomile tea-infused Broken Shed Vodka*

0.5 oz bergamot liqueur

0.75 oz fresh lemon juice

0.5 oz simple syrup

1 egg white

Edible flower

Dry shake all the ingredients, then shake again with ice. Double strain into a chilled Nick & Nora glass, and garnish with an edible flower.

*Chamomile Tea Vodka

15 chamomile tea bags

750 ml Broken Shed Vodka

Add the tea bags to a glass container. Cover with Broken Shed Vodka and let sit at room temperature for 1 hour, stirring occasionally. Strain back into your original bottle.


Regardless if you are out, at home or working this Mother’s Day, give thanks to all the Mom’s and be sure to #TipYourBartenders !  Happy Mother’s Day!!

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Talk Derby to Me; Cocktails for the 2023 Kentucky Derby

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The 149th Kentucky Derby is this Saturday, May 6th, and we’re ready to talk Derby! To help celebrate the fastest 2-minutes in sports, we’ve gathered a few cocktails to serve your guests at the bar or at home.

 

Woodford Reserve Spire

1.5 oz. Woodford Reserve Straight Bourbon Whiskey

2 oz. Lemonade

1 oz. Cranberry Juice

Add ingredients to mixing glass and stir. Pour over ice. Garnish with a lemon twist.

 

Non-Alcoholic Derby Cocktail

2 oz Earthen

1 oz simple syrup

8-10 mint leaves

Crushed Ice

Add all ingredients to a shaker and muddle for 1 minute. Pour over crushed ice. Add fresh mint for garnish. 

 

Woodford Reserve Thoroughbred

 

 

 

 

 

 

 

 

 

 

 

2 oz Woodford Reserve Straight Bourbon Whiskey

1 Bottle of ginger beer

Add bourbon to collins glass, fill with ginger beer, top with ice and garnish with a lime wheel

 

Peach Mint Julep 

 

 

 

 

 

 

 

 

 

 

 

1 oz rye bourbon
1 oz simple syrup
1 oz Peach Shrub*
4 ea. mint leaves
Crushed ice
1 Peach, cored, wedged

In a cocktail shaker, add crushed ice, bourbon, simple syrup, and peach shrub.
Slap your mint leaves to release the oils, and add to the shaker. Lock it up, and give it a good shake.

Place more crushed ice in a cocktail glass and pour the strained drink from the shaker. Finish with fresh mint and a peach slice to garnish. You can alternatively add a little soda water or tonic to freshen it up.

 

*Shrub – Ingredients
4 medium peaches (about 1 pound) peeled, cored, diced
1 cup sugar
1/4 cup grated fresh ginger
½ cup Carandini Bianca Sweet White Vinegar
1/2 cup apple cider vinegar

To prepare the Peach Shrub, add sugar and a cup of water to a saucepan. Heat and stir until the sugar dissolves. Add the peaches and simmer until the peaches’ juice blends well into the syrup. Let mixture cool. Strain out the solids. Add Carandini Bianca Sweet White Vinegar to the syrup, bottle it all up, and store in the fridge.

 

PEPPER JELLY JULEP served at ELVIE’S (Jackson, MS) 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rittenhouse Rye
Shishito Pepper Liqueur
Serrano Bitters
Lemon
Two Dog Farms Pepper Jelly Shrub
Mint

 

Regardless of what you enjoy this weekend, stay safe and #TipYourBartenders

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Cinco De Mayo Cocktails!

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Cinco de Mayo is right around the corner and tequila is still on the rise!  According to Union, the margarita is still the most ordered tequila cocktail.  Coming in at a distant second most ordered Tequila drink is the Mexican candy shot, which is a concoction made of tequila, watermelon schnapps, and hot sauce. Its high ranking is driven in part by its incredible popularity across Texas.  Followed by the Paloma and Ranch water.  While ranch water (tequila, lime juice and sparkling mineral water, often Topo Chico) was “born” just two years ago, it takes the number four spot for top ordered tequila cocktails according to Union.  Overall, there are a ton of popular agave cocktails and below are a few delicious ones to help you celebrate Cinco De Mayo this year!!

 

If you are looking for more cocktails for Cinco and beyond, check out our newest book, Bartending for Dummies, 6th edition! 

 

ZODIAK KILLER (serves 4-8) 

Featured at KYU, New York City

 

 

 

 

 

 

 

 

 

 

 

 

Blanco tequila
Creme de banana
Coconut
Guava juice
Fresh pressed pineapple
Served table-side in a glass rooster!

 

Primo 1861 Margarita Sour 

 

 

 

 

 

 

 

 

 

 

 

 

Courtesy of Pedro Camarena

1 1/2oz of Primo

3/4 oz Controy (Orange Liqueur)

Freshly squeezed juice of 1 Lime

Freshly squeezed juice of 1 Lemon (option to change it for juice of 1/3 grapefruit)

3/4 oz of Agave Syrup

1/2 oz of Egg White

Shake with ice. Prepare a previously chilled lowball with himalayan salt on the rim. Use a cocktail strainer to strain to the glass.

Espresso Martinez

.5 oz Socorro Reposado

1 oz Jalisco 1562

1 Espresso Shot

Orange

Fill a shaker full of ice and add all ingredients. Shake for 20 seconds. Strain contents into
Coupe. Garnish with orange zest and coffee beans.

 

Tommy’s Margarita

 

 

 

 

 

 

 

 

 

2oz Cantera Negra Silver

1oz fresh lime juice

.5oz agave nectar

Blood orange slice for garnish

Add all ingredients to cocktail shaker filled with ice. Shake vigorously. Strain over ice in a half salt rimmed rocks glass and garnish with blood orange slice.


IZO’s Cinco De Pineapple 

 

 

 

 

 

 

 

 

 

 

 

1.5 oz IZO’s 100% Agave Tequila Extra Añejo

2 oz Passion Fruit Puree

.75 oz Fresh Pressed Lemon Juice

1 oz Pineapple Juice

1 oz Lemon Thyme Syrup

 

Cinco Paloma

 

 

 

 

 

 

 

 

 

2 oz Cantera Negra Silver

.5 oz fresh lime juice

5 oz Mexican Squirt

Tajin and sugar for rim

Build over ice in a Collins glass rimmed with tajin/sugar mix (3 parts tajin to 1 part sugar). Stir and garnish with a grapefruit slice.

 

 

Fabrizia Blood Orange Margarita

 

 

 

 

 

 

 

 

 

 

 

 

 


1.5 oz Fabrizia Blood Orange Limoncello
1.5 oz mezcal
1 oz lime juice
1.5 oz freshly squeezed blood orange juice
1 Tbsp agave nectar (or honey)

Combine all ingredients in a shaker with ice and shake vigorously. Rim a rocks glass with agave nectar and smoked sea salt and fill with ice

 

Whatever you plan on drinking, please stay safe and #TipYourBartenders

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