Barrel to Bottle: After the Gold Rush
The Quarantini series rolls on with a twofer: The Gold Rush and the Margarita. While Greg and Pat stick with the basics, Roger and Chris get very fancy with several variations. It wouldn't be a cocktail episode without The Fruit King making an appearance to Tiki things up. Then, a listener wants to know the Barrel to Bottle Crew's favorite champagne cocktails.
Mix along at home with the following cocktails:
Pat's Gold Rush
- 2 oz bourbon or rye
- 3/4 oz lemon juice
- 3/4 oz honey simple syrup
To make honey simple syrup, combine three parts honey and one part water, heat in sauce pan until combined. Try Chris' version with an egg white. Or with ginger beer and lime juice instead of lemon juice. Roger substituted Laird's Apple Brandy with bourbon and also added a dash of All Spice Dram.
The Mrs. Versch Margarita
- 2 parts Milagro Reposado
- 1 part Grand Gala Triple Orange Liqueur
- juice of one lime
Build in a measuring cup with ice, mix with a knife. Do not rim the glass. Try Chris' version with Key lime juice and Herradura Blanco.
Pat's Spicy Paloma
- 4 oz Top Note Sparkling Grapefruit Soda
- 2 oz El Tesoro Añejo
- splash of lime juice
- Tajin Habenero garnish
Build in a shaker over ice. Rim glass with tajine and salt. Add pinch of Tajine to cocktail.
Confessions of a Mixologist: Quarantinis Vol. 1
Barrel to Bottle's resident cocktail enthusiast has created six cocktails with the ingredients he has at home. For this week's episode, Quarantini Vol. 1, you can mix along at home or make some substitutions like Greg, Pat and Alicia. Cheers.Learn more
Barrel to Bottle: Quarantinis Vol. 1
Make do with what you have, that's the theme of this week's episode. You might not have all the ingredients for your favorite cocktail, but there's almost always a substitute you can make.Learn more
Barrel to Bottle: Quarantinis vol. 2 - Actual Martinis Edition
Everyone is making quarantinis, which can really be anything (including a can of PBR if you're Pat). The Barrel to Bottle Crew was inspired to go back to the actual old school martini, which itself can be almost anything these days.Learn more