Jean Grae is about to start the last year of her thirties, Ben watched a film of his in a big room full of people, and Chris learned to edit our podcast!
Shake with ice and fine-strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe.
Garnish with a cucumber ribbon on a pick.
Shake all ingredients with ice and strain into an ice-filled Collins glass. Top with ginger beer and garnish with an orange slice.
1 oz 151 Demerara Rum
1 oz Gold Puerto Rican Rum
1 oz Lemon Juice
1 oz Light Puerto Rican Rum
1 oz Lime Juice
1 oz Passion Fruit Syrup
1 oz Pineapple Juice
1 tsp Demerara Syrup
1 Dash Angostura Bitters
Shake with crushed ice, pour unstrained into a tall glass and garnish with a mint sprig.
Shake ingredients until very cold and fine strain into a chilled cocktail glass.
1.5 oz Louis Royer Force 53° VSOP Cognac
.5 oz Santa Teresa 1796 Rum
4 oz Wassail Batch*, hot (or 3 oz Wassail Batch, chilled, if serving cold)
1 Apple slices or cranberries
To serve hot, add the cognac and rum to a Toddy glass and top with the Wassail Batch. Garnish with apple slices or fresh cranberries. To serve cold, add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass.
1 qt Organic apple cider
2 cups Unsweetened pomegranate juice
.25 cup Sugar
1 cup Fresh orange juice
.75 cup Fresh lemon juice
3 Cinnamon sticks
1 tsp Whole cloves
1 tsp Whole allspice
Combine all the ingredients in a saucepan and bring to a simmer over medium-low heat. Cook for at least 1 hour, stirring occasionally.