DeAnne Smith is getting shacked up, Chris is getting ready to emcee a wedding, and Ben may have offended his mother in-law, but he’s not sure.
Our article! Recipe for a Well Stocked Bar Cart on Food52
The Legend Continues (Péché, Austin)
1 oz dark rum
1 oz coffee liqueur (Jenkins uses St. George Spirits’ NOLA Coffee Liqueur)
.75 oz fresh orange juice
.5 oz orgeat
1 whole egg (pasteurized if you like)
Shake the rum, coffee liqueur, orange juice, orgeat and egg together until the ingredients are emulsified. Add ice and shake to chill. Strain into a coupe and garnish with espresso beans.
Combine all ingredients in a shaker. Add crushed ice and shake. Pour the contents into a tall glass or tiki mug. Garnish and serve with an umbrella.
Zim Zala Bim (Jamie Boudreau)
2 oz Reposado Tequila
2 tsp Orange Bitters
2 tsp St. Germain
1 tsp Superfine sugar or simple syrup
Stir the ingredients with ice until well chilled and fine strain in to a chilled cocktail glass. Express the oil from the lemon peel over the drink and discard the peel.
1.5 oz Blue Curacao
4 oz Tonic Water
Build in a collins glass with ice and stir to combine. Garnish with a lime wheel.