Confessions of a Mixologist: Quarantinis Vol. 6

Colder weather means warm cocktails and fall ingredients. Check some of the cocktails featured in Quarantikis vol. 6 - Fall Into Flavor and download the episode to hear some of our cocktail riffs.

 

GREG'S HOT TODDY

INGREDIENTS:

 

 

CHRIS' NEW YORK SOUR

INGREDIENTS:

  • 2 oz Bourbon
  • 3/4 oz fresh lemon juice
  • 3/4 oz simple syrup
  • 1 egg white
  • Tawny port
  • SIMPLE STEPS:

    Shake egg white by itself in cocktail shaker. Add ice, bourbon, lemon juice and simple syrup. Shake again. Pour into glass over fresh ice, then pour port over back of a spoon. Garnish with orange peel spiral.

 

 

ROGER's APPLE JACKRABBIT

INGREDIENTS:

  • 2 oz Laird's 100 Proof Strong Apple Brandy
  • 3/4 oz fresh lemon juice
  • 3/4 oz fresh orange juice
  • 1/2 oz maple syrup (preferably Very Robust Dark Grade A)
  • SIMPLE STEPS:

    Shake with ice. Serve over new ice.

 

 

PAT'S Penicillin

INGREDIENTS:

  • 2 oz Blended Scotch
  • 3/4 oz fresh lemon juice
  • 3/4 oz honey ginger syrup (1:1 honey and water, boil with slices of fresh ginger)
  • 1/4 oz Single Malt Scotch
  • SIMPLE STEPS:

    In cocktail shaker mix blended scotch, lemon juice and syrup. Float single malt on top.

 

Quarantinis Vol. 6 Podcast - Listen Now

Barrel to Bottle: Quarantinis Vol. 6: Fall Into Flavor

The weather is turning colder, so it's time to move away from negronis and tiki drinks to something that warms you up. And no, we're not talking about pumpkin cocktails. From Colonial classics to modern favorites, there's something for every palate and every level of home mixologist.

 

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