Blueberries make wonderful additions to cocktails, especially ones with rum. In this particular recipe, feel free to use fresh or frozen depending on the season, availability or whatever you have in your house at the time.
Equipment: muddler, shaker, strainer, old fashioned glass
8-12 blueberries plus 2-4 for garnish
1 tablespoon demerara sugar
¾ oz fresh lemon juice
2 oz Zaya rum or similar
Ginger ale to top
Combine blueberries and sugar in shaker tin. Muddle gently until berry skins are all broken and sugar begins to dissolve. Add rum and lemon juice and top with ice. Shake for 15 seconds and strain into old fashioned glass over fresh ice. Top with ginger ale and garnish with blueberries. Cheers!
There’s something so enjoyable about Hurricanes. There are so many variations but my favorite will always be the classic. A note about the passion fruit element – if you can find fresh passion fruit, the best way to bring in the flavor would be to make a syrup with equal parts sugar and fruit cooked over low flame for 15-20 minutes, then strain out the solids. If that isn’t an option, you can usually find some delicious passion fruit nectar in the fresh juice section of your grocery store and it works perfectly as well.
Equipment: Shaker, strainer, hurricane glass or highball
2 oz dark rum
1 oz passion fruit syrup/nectar
1 oz fresh lemon juice
slice of lemon and maraschino cherry for garnish
Combine rum, passion fruit syrup or nectar and fresh lemon in shaker with ice. Strain into hurricane glass or highball over fresh ice and garnish with slice of lemon and cherry. Cheers!
Perfect as a breakfast or brunch cocktail, this drink goes with basically any breakfast flavor you can throw at it. I’m a huge fan of biscuits and gravy and this cuts right through the really rich flavors. Sauce is more of an egg person and this complements egg dishes wonderfully.
Equipment: highball glass, cocktail spoon
1 oz crème de violette
1 oz St. Germain elderflower liqueur
½ oz fresh lime juice
4 oz sparkling wine
Wedge of lime for garnish
Fill glass with ice. Pour in crème de violette, St. Germain and lime juice. Stir with cocktail spoon for 10 seconds and top with sparkling wine. Garnish with wedge of lime. Cheers!
With the changing of the seasons making it rain ALL the time up here in the Seattle area, we’ve been taking every nice day we can as an excuse to invite friends over, play outside and drink margaritas. This recipe isn’t fancy. Its what I use to make a boat load of margaritas and have them all taste uniformly delicious. The 3-2-1 ratio is (in my opinion) key to the perfectly balanced margarita.
Equipment: small plate, old fashioned glasses, shaker, strainer
Kosher salt for rimming
Lime wedges for rimming and garnish
1½ oz blanco tequila (Milagro is the house go to around here)
1 oz Grand Marnier
½ oz fresh lime juice
Dump salt onto small plate. Wipe rim of glass with lime wedge and dip rim into salt. In shaker tin, combine tequila, Grand Marnier and lime juice with ice. Shake for 20 seconds and strain into rimmed glass over fresh ice. Cheers!
I love mint juleps. I love the tradition behind them, I love the glasses. Most of all I love the taste. This is a tropical twist on the classic drink of the Kentucky Derby and I’m extremely excited to share this. Enjoy everyone!
Equipment: shaker, strainer, muddler, old fashioned glass
1 slice mango
4 mint leaves
1 tsp demerara sugar
¾ oz lemon
2 oz bourbon
Sprig of mint for garnish
In shaker tin, muddle mango, mint and sugar gently until juice is expelled. Add lemon and bourbon and top with ice. Shake for 15-20 seconds and strain into old fashioned glass over fresh ice. Garnish with a sprig of mint. Cheers!
To finish our papaya adventure, we’re going into the land of gin. Definitely look for something on the drier side but really whatever your favorite is will work. All about those botanicals!
Equipment: muddler, shaker, strainer, white wine glass
2 slices of papaya
½ tsp demerara sugar
4 dashes Scrappy’s aromatic bitters
1½ oz gin
¾ oz fresh lemon juice
3 oz soda water
Slice of papaya for garnish
In shaker tin, combine 2 slices fresh papaya with sugar and bitters. Muddle until juice is expelled then add gin and lemon. Shake vigorously for 25 seconds and strain into wine glass. Top with soda water and garnish with slice of papaya. Cheers!
Today’s papaya adventure is taking us to the land of rum! I like to use Zaya rum in my tropical cocktails but feel free to use any sort of aged rum you like or have on hand. Dark rum would also work but when I tried it in an attempt to find a rum papaya cocktail, it produced something a little too sweet for the palates of my guinea pigs (thanks guys).
Equipment: muddler, shaker, strainer, tiki mug or mason jar or Collins glass
2 slices of papaya
3 dashes Scrappy’s orange bitters
2 oz aged rum
1 oz fresh pineapple juice
½ oz fresh lemon juice
Soda water to top
Twist of lemon for garnish
In shaker tin, muddle papaya and bitters until juice is expelled from fruit. Add rum, pineapple juice and lemon. Top with ice and shake for 20-25 seconds. Strain into glass over fresh ice, top with soda water and garnish with a twist of lemon. Cheers!
Papayas are a delicious and fantastic fruit for you. It has all sorts of antioxidants and a tropical taste that makes you feel like sticking your toes in the sand and catching a wave. Over the next few days we’re going to explore a couple cocktails with them as the shining star. For a few reasons, one, I want a vacation. Two, I would really like to try a few different spirit bases. Thanks for coming along on the adventure!
Equipment: muddler, shaker, strainer, old fashioned glass or Collins glass
1 slice of fresh papaya (no seeds!)
½ oz agave nectar or honey
3 dashes Scrappy’s grapefruit bitters
1½ oz tequila
½ oz Averna amaro
½ oz pineapple juice
¾ oz fresh lime juice
slice of papaya to garnish
In shaker tin, combine slice of papaya, agave or honey, and bitters. Muddle gently to release mango juice. Add tequila, amaro, pineapple juice, and lime juice and top with ice. Shake for 20 seconds and strain into glass over fresh ice. Cheers!
John Lennon’s favorite drink! In my life, it was the first dessert drink I’d ever had, contemplated or seen. At a restaurant in McCall, Idaho, to be specific. There isn’t any agreed upon origin of it but its been around since at least the early 1900’s. Make sure you grate some fresh nutmeg on top, it makes all the difference!
Equipment: shaker, strainer, chilled coupe or martini glass, microplaner
1½ oz heavy cream
1½ oz crème de cacao (or chocolate liqueur)
1½ oz cognac
Nutmeg for garnish
Combine cream, crème de cacao and cognac in shaker with ice. Shake vigorously for 20-25 seconds and strain into chilled coupe or martini glass. Top with fresh grated nutmeg. Cheers!
Born in New Orleans, the Sazerac is a spirit driven whiskey drink that just sings. It is not to be chugged, guzzled, or taken as a shot. Savor it. Enjoy it. Experience it. Your first one, that is. Play around with your favorite rye whiskey and make it your own!
Equipment: mixing glass, old fashioned glass, cocktail spoon, muddler
1 sugar cube
3 dashes Scrappy’s Orleans style bitters
1 dash Scrappy’s Aromatic bitters
3 oz rye whiskey
Splash of absinthe for rinse
Lemon peel for garnish
Place sugar cube in mixing glass and add both bitters. Muddle until sugar cube is broken down and beginning to dissolve. Add rye whiskey and top with ice. Stir for 20-25 seconds. In old fashioned glass, add about a quarter ounce of absinthe and roll the glass around to coat in liquid. Discard extra liquid. Strain whiskey, sugar and bitters in to old fashioned glass and add a few ice cubes. Garnish with twist of lemon. Cheers!