Spice spice baby… DM is back with a brand new invention!
- 750 mL bourbon
- 1 vanilla bean
- 1 tablespoon honey
- 2 tablespoons light brown sugar
- 1 inch of peeled, thinly sliced ginger
- 2 white cardamom pods
Stir whiskey in a saucepan over low-medium heat until warm. Stir in honey and brown sugar until dissolved. (Do not allow the mixture to boil!) Remove from heat and let cool to room temperature. Pour into infusing vessel and add vanilla bean, ginger, and cardamom pods. Shake gently. Infuse for three days, shaking gently once per day.
This flavorful infusion is mellow enough to enjoy solo. Pour over ice, stir, and top with a twist of orange.
“What this recipe needs is some more rum.” -Anonymous
We don’t agree! Some mocktails suffer from Too Sweet Syndrome, but tart lime, refreshing mint, and crisp cuke give this mojito plenty of mojo.
- Juice of 1/2 a lime
- 3/4 tablespoon raw sugar
- 8 mint leaves
- 1/4 cup quartered cucumber
- Club soda
- Lime wheel and cucumber wheel for garnish
Put mint leaves, raw sugar, and lime juice at the bottom of a highball glass and muddle for one minute. Add quartered cucumbers and ice, top with soda. Stir gently. Garnish with lime and cucumber wheels.
Beauty blogger and friend to the site Marina Klimasiewfski has developed what we believe to be, quite simply, the best Michelada ever. Guest post!!!!
“Some people call the Michelada a Mexican Bloody Mary. While it’s true that they share a savory taste not found in more typical cocktails, don’t expect tomato juice or celery stalks! The Michelada is a spicy beer cocktail with citrus notes.
“I remember my first Michelada. It was about eight years ago at a now extinct hole-in-the-wall Mexican restaurant on the Upper East Side called Taco Taco. The combination of spicy and salty immediately captivated me. No unadulterated Corona would ever be acceptable again. Adultery only! I begged the waitstaff to tell me their secrets, and ever since then I’ve tinkered with the recipe. Enjoy!”
- Juice of 1/2 a lime
- 2 dashes Cholula or other Mexican hot sauce
- 2 dashes Worchestershire sauce
- 2 dashes soy sauce
- 8 ounces Mexican beer, well chilled
- Sriracha salt and lime wedge for garnish
Run lime wedge over rim of glass and invert over Sriracha salt to coat. Add lime juice, hot sauce, Worchestershire sauce, and soy sauce to glass. Pour beer over mixture and stir gently. Top with additional hot sauce if desired.
Tagged with: beer