Homemade Eggnog

Recipe From Jeffrey Morgenthaler: 4oz barrel-aged brown spirit (whiskies, brandies, rums – I use half brandy, half rum) 6oz milk 4oz heavy cream 2 fresh raw eggs 3oz sugar .5tsp ground nutmeg Add eggs to a blender and mix on low/medium for about 30s. Add sugar and mix for another

Berries from the Vine

Recipe 2oz Bourbon (I used Rowan’s Creek) .75oz Chambord .75oz lemon juice Few drops of absinthe .5oz full bodied wine (I like Zins or Cabs) Mint sprig Rinse a coupe glass with absinthe. Combine all other ingredients except the wine with a shaker full of ice and shake. Strain into

Barr Hill Tom Cat Gin

Caledonia Spirits Barr Hill Tom Cat Gin. My oh my is this stuff wonderful. I first heard about it from a few Insta friends who raved about it, and then had my first taste at a spirits festival last summer. It was love at first taste, and I knew I


Recipe 2oz mezcal .5oz blanco vermouth (I used Atxa) .5oz lemon juice .25oz Cherry Heering .25oz Allspice dram (St. Elizabeth) Rim your glass with pink Himalayan salt. Shake all ingredients with ice and strain. About Oooh, this is an interesting one. Who doesn’t love mezcal? It’s definitely having a moment

Mount Gay Black Barrel Rum

Mount Gay Black Barrel rum. If you’ve been following my posts, you know I’m a huge fan of any rum from Barbados (Mount Gay, Foursquare). This is largely due to the long-standing tradition of rum-making on the island (Mount Gay is the oldest rum distillery in the world still in

Le Saboteur

Recipe 1oz mezcal 1oz sweet vermouth (I used Yzaguirre ReservaΒ Rojo) 1oz Green Chartreuse Couple dashes of Regan’s orange bitters Stir all with ice and strain. Garnish with an orange zest. About I’m still drinking aperitivo by day, wine by night (or is it the other way around?) across Italy (@barfaithdrinks),

Grand Marnier

Grand Marnier. This is one of the more well-known liqueurs on the market today. I’m on a train traveling across Italy right now trying to discover all the local spirits and liqueurs/amaro and this is still one bottle I continually see at so many of the bars/cafes here.   Grand

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