Mixology Lab: cocktails and friends

Tonight we experiment with a couple of seasonal Halloween inspired drinks. Poison Apple Martini Found online at Half Baked Harvest [https://www.halfbakedharvest.com/poison-apple-martini/#bo-recipe] INGREDIENTS * Black lava salt, or coarse black sugar, for rim (optional) * 1/2 cup apple cider * 2 tablespoons pomegranate juice * 1 tablespoon lemon juice [http://l.thrv.me/HBH4799-santa-cruz-organic-organic-pure-] * 2 ounces vodka or apple vodka * 1/8 teaspoon activated charcoal for coloring (could also use black food dye) (optional) * Dry ice (optional) INSTRUCTIONS 1. 1. If desired, rim your martini glass with black lava salt or coarse black sugar. 2. Fill a cocktail shaker with ice. Add the cider, pomegranate juice, lemon, vodka, and activated charcoal, if using. Shake to combine. 3. Strain into prepared martini glass. Add a very, very small amount of dry ice, if desired and be sure to wait until the ice fully dissolves to drink or serve as dry ice can be dangerous if it has yet to melt. Pumpkin Kentucky Mule with Ginger and Spice A Pumpkin Kentucky Mule with Ginger and Spice is "autumn in a glass"... Pumpkin butter (homemade or purchased), bourbon, ginger beer, and cardamom bitters get garnished with a cinnamon stick and candied ginger. This simple cocktail may become your new fall favorite ingredients * 2 tbsp pumpkin butter * 3 ounces bourbon * 4 shakes cardamom bitters * ginger beer * candied ginger , garnish * cinnamon sticks, garnish Found online at Beyond Mere Sustenance [https://beyondmeresustenance.com/pumpkin-kentucky-mule/#recipe] #cocktails #Mixology #HalloweenCocktails #Pumplincocktail

Sangria 1/2 medium apple (cored, skin on, chopped into small pieces) 1/2 medium orange (rind on, sliced into small pieces, large seeds removed // plus more for garnish) 3-4 Tbsp organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written) 3/4 cup orange juice (plus more to taste) 1/3 Disarano Amoretto (used in podcast) or a cup brandy (plus more to taste) 750 ml bottle dry Spanish red wine* ~1 cup Ice to chill Amber Road 1 1/2 oz Bourbon 1 oz Aperol 1/2 oz fresh lemon juice 1/4 oz maple syrup Shake with ice Strain into a tall glass with Ice Add 1 dash of Angostura bitters Add 2 oz soda Garnish with a lemon wheel and a fresh sprig of mint

Another Zoom session while we all continue to shelter in place.   Today we are trying some lighter drinks as. we prepare for Easter. Strawberry Champagne Mojito 1 cup diced strawberry’s 12-14 mint leaves 4 teaspoons superfine sugar or simple syrup 4 oz of fresh lime juices 4 oz of white rum 1 bottle of champagne Place 1/4 cup of strawberries, 3-4 mint leaves, 1 teaspoon sugar (or simple syrup) and 1 ounce of lime juice in the bottom of a champagne glass. Using a muddler, crush the strawberries and mint to release the oils. Stir in 1 ounce of rum. Top with champagne until the glass is filled. Garnish with strawberries and fresh mint leaves, if desired. Found online at The Suburban Soapbox Lemon-Lime Drop 6 mint leaves 6-7 small cubes 1/2 oz Simple syrup 2 oz kettle one 1 full lime squeezed 2 oz lemonade The second drink was shaken, strained and served straight up Bloody Good - Killer Bloody Mary Mix We’ve never found a better tasting Bloody Mary mix. During a decade of serving locals and tourists alike, a master mixologist in Sausalito, California developed this flavorful blend. Handcrafted in small batches using only the finest ingredients. Bloody Mary Mix - Bloody Good 2 oz Vodka

Tonight we try doing a Zoom podcast for the first time.   Trying some of the touted cocktails on the internet and making up a few of our own.   Our effort to stay close as friends during this challenging time.   Be well all and don't take this podcast to seriously as you join us for a drink. Cheers Mixology Lab

The Search & Rescue INGREDIENTS * 1.25 OZ RYE * .75 OZ RUBY PORT * .75 OZ LEMON JUICE * .5 OZ SIMPLE SYRUP * .5 OZ CYNAR * METHOD Steps 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake anddouble strain [https://www.supercall.com/how-to/how-to-double-strain-a-cocktail]into a rocks glass. Created by Blake Pope, beverage director atKindred Restaurant [https://kindreddavidson.com/]in Davidson, North Carolina, this ruby port-enhancedWhiskey Sour [https://www.supercall.com/recipe/whiskey-sour]transcends trends and seasons. “I use Quinta de Novol’s ruby port—a younger style that’s jammy and rich—which gives this cocktail loads of body,” Pope says. “The port also softens and sweetens a bracing combination of overproof ryewhiskey [https://www.supercall.com/spirits/whiskey/whiskey-101], lemon juice and the bitter Italiandigestif [https://www.supercall.com/spirits/digestif/digestifs-101]Cynar.” Shaken together, the cocktail is downright addictive and amazingly good with Southern food like fried chicken and country ham biscuits. Boulevardier Ingredients * 1 1/4 ounce bourbon or rye * 1 ounce Campari * 1 ounce sweet vermouth * Garnish: orange peel STEPS 1. Add all ingredients into a mixing glass with ice and stir until chilled. 2. Strain into a rocks glass over fresh ice. 3. Garnish with an orange peel. Loosely translated, a boulevardier is a man-about-town. The cocktail by the same name was created by Erskine Gwynne, the publisher of “Boulevardier,” a magazine for expats living in Paris in the 1920s. It’s a tidy story, just like the drink it inspired. Equal parts whiskey, vermouth and Campari, the Boulevardier is both adaptable and adored for its balance of bitter, boozy and sweet. Choose your ingredients wisely. The best Boulevardier, like the best Negroni [https://www.liquor.com/recipes/negroni], hinges on a happy marriage between base spirit and vermouth.