EPI 268 :: Herbal Remedy

• 2 oz Teelings Irish Whiskey 

• 1 oz Asian pear juice 

• 2 oz lemongrass elixir

• Crushed ice 

In a shaker tin, add pear juice, whiskey, and lemongrass mixture. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into rocks glass filled with crushed ice. Garnish with Asian pear slice. 

EPI 267 :: Brielle Caruso :: CMO :: Nearest Green Distillery

• 🥃 2.25 oz Uncle Nearest 1856 

• 🍊 1 oz satsuma-sassafras syrup 

• 🍊 1 satsuma (Mandarin) orange 

• 🍊 20 mini sage leaves (+ extra for garnish) 

• 🍊 1 long dash Angostura bitters 

• 🍊 Crushed ice 

Carefully cut away two-thirds to one-half of the orange peel. Squeeze peels into shaker tin and drop into the bottom. Add sage and gently muddle until aromatic. Add whiskey, syrup and bitters and securely top and dry shake (without ice). Strain into rocks glass and fill with crushed ice. Garnish with a few sprigs of mini sage. 

EPI 266 :: ELIT Vodka Freeze Martini 

• 1/6 oz dry vermouth (one barspoon) 

• 4 dashes orange bitters 

• 1 lemon peel 

Place your bottle of ELIT Vodka in the freeze for at least 3-4 hours. 

In a cocktail mixing glass, fill ¾ with ice, add the vodka, vermouth, and bitters. Gently stir for 30 to 40 rotations and pour into a chilled martini glass. Express over top and rub the lemon peel along the rim of your glass. Twist and add as a garnish. Enjoy! 

EPI 265 :: Copa Banana Daiquiri 

• 2 oz banana-infused rum* 

• 2 oz banana milk** 

• 1 tbsp heavy cream 

• Ground cinnamon (optional) 

In a shaker tin, add banana rum, banana milk, and heavy cream. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into chilled coupe glass and top with a dash of cinnamon. It only gets better if served frozen! 

*Homemade Banana-Infused Rum 

• 1 lb ripe bananas  

• 1 cup sugar 

• 2 cups milk (for shakes, reduce to 1 cup) 

• 1 tsp cinnamon  

• 5 green cardamom pods (can substitute for your fav spice) 

In a small pot, mash bananas and add sugar. Over medium heat, continuously stir the mixture and as the sugars begin to melt, add spices. Continue stirring while slowly adding the milk and cook until sugar is completely dissolved. Remove from heat and separate the solids from the liquid by straining into an air-tight container and allow to cool. This is your banana milk.**  

Here’s the fun…don’t toss the solid bits!! Take that messy deliciousness and add 12 oz of rum. At room temperature, allow to infuse for 6-8 hours. Strain and reserve the infused rum. 

Keep refrigerated in an air-tight glass container.

EPI 264 :: Caribbean Get-A-Way Daiquiri

• 2 oz premium white rum

• 1 oz fresh key lime juice

• 1 oz fresh pineberry juice

• .5 oz bourbon vanilla bean syrup*

• 1 fresh pine berry

• 1 sprig rosemary

In a shaker tin, add both juices, vanilla bean syrup and rum. Fill 3/4 with ice, top and shake vigorously until exterior of tin is frosty. Double strain into chilled coupe glass and garnish with pineberry and a sprig of rosemary.

EPI 263 :: I Can Buy Myself Flowers

• 2 oz premium pisco

• 2 oz persimmon syrup

• 1 oz fresh lemon juice

• 1 fresh egg

• 2-3 salted edible flowers

In the lid of shaker tin, add egg white. In the other half of the tin, add the rest of the ingredients. Top and dry shake (without ice) vigorously until foamy. Fill ¾ with ice, top and shake vigorously until exterior of tin is frosty. Double strain into chilled coup glass. Garnish with edible flowers, if you are feeling fancy.