A delicious variation on a staple in the bartending world This iteration highlights the flavors of spruce, fur and pine. Rounded offwith a bittersweet citrus.
INSTRUCTIONS: Add all ingredients to a mixing glass filled with ice and stir before pouring into a chilled rocks glass.
A welcoming twist on the Tom Collins bringing in pear and a unique herbaceous quality to the drink sure to remind you of fall.
INSTRUCTIONS: Shake all together but soda in a cocktail shaker filled with ice before straining into a chilled Collins glass. Top with club soda andserve.
*To make evergreen syrup, boil 1 cup of water with 1 cup of brown sugar until dissolved, stirring constantly. Then steep 1 green and 1 peppermint tea bag in mixture for 5 minutes before removing and allowing to cool.
Hot cocktails are almost criminally underused In bartending today. There’s no better time than now to try something new and keep warm by the fire at the same time. What are you waiting for?
Add the first 4 ingredients to a warmed Toddy mug and add garnishes of your choosing.
Source: https://americanlifestylemag.com/food-recipes/ drinks/lavender-lemon-gin-tonic/
Whisk the eggs together until they are lighter in color and creamy. Mix in sugar, and stir to blend until all sugar is dissolved. Add in milk, heavy cream and vanilla. Stir to combine. Add in rum. Serve and sprinkle with nutmeg for garnish.
INSTRUCTIONSPour the whiskey and 1 teaspoon maple syrup into a heat-safe mug. Pour in a splash of the coffee and stir with a spoon until the maple syrup dissolves into the coffee.
Pour in the rest of the coffee. Taste, and stir in additional maple syrup if you would like a sweeter drink.
Top with whipped cream. If your whipped cream is lightly whipped (soft peaks), you may need to pour it slowly over a spoon so it floats on top. Serve while the drink is still warm!
Add 2 to 3 teaspoons Crème de Cassis to each flute. Drop in 3 to 4 raspberries. Fill each flute with sparkling wine. Serve immediately. For the best results, chill the sparkling wine until very cold. Placing the flute glasses into the freezer a few minutes before making them isn’t a bad idea either.
Combine all ingredients into a large saucepan on medium-high heat until it just barely reaches a simmer (avoid letting it bubble – you don’t want to boil off the alcohol). Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours. Use a fine mesh strainer to remove the orange slices, and mulling spices. Add in more sweetener if needed. Serve in heatproof mugs and top with your favourite garnishes.