RECIPES

Here you’ll learn to create the libations you love from the best barkeeps in the business. Whether you’re an amateur when it comes to alcohol, or a master mixologist, we’ve got something to suit every taste and everything we do is top shelf. So come on, belly up!

 

NOW FOR THE GOOD STUFF: RECIPES

Here you’ll learn to create the libations you love from the best barkeeps in the business. Whether you’re an amateur when it comes to alcohol, or a master mixologist, we’ve got something to suit every taste and everything we do is top shelf. So come on, belly up!

 
 
Designated Drinker Show :: Sugar Plum Fairy

Episode 59a :: Sugar Plum Fairy

  • 2 oz Russell Reserve Rye

  • .5 oz Italian Plum Syrup

  • 3 dashes Angostura

In a stirring glass, add all ingredients. Fill with ice and stir for 30 rotations. Strain over a fresh large ice cube in a rocks glass. Express orange peel across the top.

Designated Drinker Show :: Bah Humbug

Episode 59a :: Bah Humbug

  • 2 oz Vida de San Luis Del Rio Mezcal

  • 1 oz lime juice

  • 1 oz Clement Creole Shrub

  • .5 oz activated coal simple syrup

In a shaker, combine all ingredients, fill with ice, top and shake vigorously. Strain over pellet ice and garnish with your most festive holiday tchotchkes.


Designated Drinker Show :: The Clover-ish Club

Episode 58 :: The Clover-ish Club

In the bottom shaker tin, add gin, lemon juice, black raspberry syrup and egg white. Top and dry shake, until frothy. Open shaker, fill with ice, top and shake vigorously. Double strain into a chilled coupe.

Bonus recipe (not pictured):

Sans Peel (50/50)

  • 1 oz Bluecoat American Dry Gin

  • 1 oz Bluecoat Elderflower Expression

  • 1 dash Jacks Citrus Bitters (or your favorite citrus bitters)

 In a stirring glass, add all the ingredients, fill with ice and stir for 30 rotation. Stain into cocktail glass. No garnish required.


Designated Drinker Show :: Sippin' On Gin & Buch

Episode 57 :: Sippin’ on Gin & Buch

  • 1.5 Fords Gin (or your favorite London dry gin)

  • .5 oz ginger mint syrup

  • .25 oz lemon juice

  •  2 oz No. 1 Sons Lavender Kombucha (or your local favorite brand)

 In a shaker, add gin, ginger-mint syrup and lemon juice. Fill with ice, top and shake vigorously. Strain into chilled coupe glass and top with lavender kombucha. Garnish with mint or lavender.


Deisgnated Drinker Show "My Last erve"

Episode 56 :: My Last Nerve

  • 1 oz Bacardi Light Rum

  • 1 oz Buffalo & Bergen cranberry-sage simple syrup

  • .75 oz fresh lemon juice

  • 1.5 oz fresh pineapple juice

  • 1 oz JCB Brut Champagne

  • Angastora Bitters

In a shaker, add rum, cranberry-sage simple syrup, lemon and pineapple juices. Fill with ice, top and shake vigorously. Double strain into a chilled coupe glass and top with a champagne. Finish with a few dashes of bitters.


Designated Drinker Show "Stop Talking! Take a Sip"

episode 56 :: Stop Talking! Take a Sip Punch

  • 2 cups Old Overholt Bonded Rye Whiskey – 100 proof

  • 12 oz pear juice (or apple juice)

  • 4 oz lemon juice

  • 8 oz Buffalo & Bergen cranberry-sage simple syrup

  • 16 dashes Angostura bitters

  • 16 oz JCB Brut Champagne

  • fresh sage

  • fresh mint

  • fresh orange peel

In a punch bowl, combine all the ingredients. Garnish with herbs and zested orange peels and serve over ice.


Philip Greene

Episode 55 :: Life in the Afternoon

  • 2 oz Dry London Gin


  • 1 oz Rum Creole

  • .5 oz lemon juice


  • 1 bar spoon absinthe tart cherry juice



In a shaker, add all the ingredients, fill with ice, top and shake vigorously. Double strain into a chilled coupe glass and top with a champagne. Finish with one cherry in the bottom of the glass.



Classic


  • 1 oz Dubonnet Rouge Grand Aperitif de France

  • 1oz Alvear Montilla Fino

  • 1 oz soda water or champagne



In a wine glass ¾ filled with ice, add Dubonnet Rouge and Alvear Montilla Fino, top with champagne or soda water and finish with a twist of lime.


Godo Vibes

episode 54 :: Good Vibes

  • 1.25 oz Bacardi Light Rum

  • 2 oz fresh coconut milk with turmeric and cayenne

  • .5 oz lime juice

  • .25 oz ginger syrup

  • 2 tbsp fresh pineapple

  • 3 mint leaves

  • 3 chunks dehydrated pineapple or lime wheel for garnishment

In a shaker, muddle pineapple and mint. Add rum, lime juice, ginger syrup and coconut milk. Fill 3/4 full ice, top and shake vigorously. Double strain over fresh ice, top with dehydrated pineapple or lime wheel.


Tim McNally :: Delicately Acidic

Episode 53 :: Delicately Acidic

  • 5 oz Rosé Wine

  • .25 oz Campari

  • 1 tbs Santa Claus Melon (chopped)

  • 2 strawberries

  • .25 oz grapefruit simple syrup*

  • .50 oz grapefruit juice

In a shaker, muddle melon and strawberry. Add the rest of the ingredients, fill with ice, top and vigorously shake. Double strain into a wine glass, add ice and garnish with strawberry slices.

*Grapefruit Simple Syrup

  • 1 cup sugar

  • 1 cup grapefruit juice

  • 1 whole peel of grapefruit

Add all the ingredients to an air-tight glass container and gently shake. Keep container at room temperature for 3 days and shake daily. On the third day, strain and refrigerate.


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Episode 52 :: One Fitty

In a shaker, combine all ingredients. Top and dry shake for 10 seconds. Open, fill 3/4 with ice, cover and shake until frothy. Double-strain into chilled coup glass and top with 1-2 dashes of TABASCO 150th Anniversary Diamond Reserve Red Sauce (depends on taste).


The Grape Life

Episode 51 :: The Grape Life

  • 2 oz Courvoisier VSOP

  • .5 oz Cointreau

  • .5 oz fresh lemon juice

  • .5 oz riesling  syrup*

  • peel of whole lemon

 Using an orange, rim an up glass with equal parts white and raw sugar. Set aside.

In a shaker, add all the ingredients. Fill 3/4 full of ice, top and vigorously shake. Double strain into your rimmed glass and garnish with an lemon peel.

 *Riesling Syrup

  • 2 c riesling

  • 1 c sugar

  • 1 stick cinnamon

In a pot, combine all ingredients. Over medium heat, cook until sugar is dissolved. Remove from heat, allow to cool and strain into an air-tight container. Will keep for up to 3 months, if refrigerated.


episode 50 :: Hospitality

  • 2.5 oz Bombay Sapphire Gin

  • 1 chamomile tea bag
    1 oz Dry Vermouth 
    1 lemon peel

  • 2 basil leaves

Steep one tea bag in 2.5 ounces of room temperature gin for 30 minutes.

Chill a coupe or martini glass. Once chilled, discard ice and rub the interior of the glass with a basil leaf.

 In a stirring glass, add tea-steeped gin and fill 3/4 with ice. Stir for 30 rotations and strain into the chilled glass. Atomized a lemon peel over the top and discard. Garnish with basil leaf.


EPISODE 49 :: Morning Pop

  • 1.50 oz Knob Creek® Bourbon

  • 1.25 oz lemon juice

  • 2 oz fresh-pressed beet-strawberry juice

  • 1 oz strawberry basil elixir*

  • Splash of brut champagne

  • Lemon wheel or 1 fresh strawberry

In a shaker, combine whiskey, lemon juice, beet-strawberry juice and strawberry basil Elixir.  Fill 3/4 full of ice, top and vigorously shake. In a Collins glass, strain over fresh ice and top with a splash of brut champagne. With a spoon, gently incorporated and garnish with a lemon wheel or strawberry, whichever you prefer.

*Strawberry Basil Elixir

  • 1 lb strawberries, hulled & sliced

  • 8 oz sugar

  • 8 oz 151 rum

  • 3 basil stems

  • 3 whole fresh grapefruit peels

Put in a glass container, combine all ingredients and stir. Allow to sit in the sun for about 8-12 hours and strain into an air-tight container. Will keep for up to 3 months, if refrigerated.


episode 48b :: Harvey’s Scotch Highball

In a shaker, combine Laphroaig, syrup, and lemon juice. Fill with ice, top and shake vigorously. Double strain over fresh ice in a highball glass. Top with soda water, gently stir and garnish with a lemon wheel.

*Lapsing Tea Syrup

  • 4 tablespoon loose lapsing tea

  • 16 oz of water

  • 16 oz sugar

  • 1 peel of whole orange

  • 1 cinnamon stick

In a pot over a medium heat, combine all the ingredients. Bring to a boil and then turn off the heat and allow to stand covered for 1 hour. Strain through a fine mesh strainer into an air-tight container. Will keep for up to 3 months, if refrigerated.


episode 48a :: Oyster Shooter

  • 1 fresh shuck oyster

  • 2 oz tomato juice

  • .25 oz lemon juice

  • 1/8 tsp horseradish

  • 1 dash Tabasco

  • Salt to taste

  • Pepper to taste

In a shaker, add tomato juice, lemon juice, horseradish, Tabasco and spices. Add ice, shake and strain into shooter glass. Add oyster and its liquid, slurp and enjoy!


episode 47 :: Pimpin’ made In the Big Easy

  • .75 oz Black Cherry Syrup

  • .5 oz lime juice

  • 4 oz rosehip tea with activated charcoal

  • 1 oz Bombay Sapphire Gin

  • Fresh mint leaves

In a shaker tin, combine syrup, lime and tea. Fill with ice, top, vigorously shake and strain into a Collins glass. Fill with ice and top with soda water. Gently stir and garnish with fresh mint.

Pimm’s Cup

  • 2 oz Pimms No. 1 Aperitif

  • 4 oz ginger ale

  • 1 cucumber slice

In a highball glass, add Pimms No.1 and fill with ice. Add cucumber slice and top with ginger ale. For a nice variation, add a strawberry slice or two.


episode 46 :: Classic Negroni

  • 1 oz Gin

  • 1 oz Campari

  • 1 oz Sweet Vermouth

In a stirring glass, add all ingredients and fill ¾ with ice. Stir for 30 rotations, strain over fresh ice into a rocks glass. Express and garnish with an orange coin.

 

episode 46 :: Naked Lime Chilcano

  • 2 oz Caravedo Mosto Verde Pisco

  • 1 oz skinless lime juice*

  • 4 oz spicy all-natural ginger ale

  • 3 dashes angostura bitters

In a tall glass, add pisco and skinless lime juice. Fill with ice and top with spicy ginger ale and 3 dashes of bitters. Gently rotate for one stir and garnish with lime wheel.

*Remove rind from a fresh lime and squeeze for 1 oz of juice.

 

Classico Chilcano

  • 2 oz Pisco

  • .5 oz lime juice

  • 3 Dashes Angostura bitters

  • 3.5 oz ginger ale

In a tall glass, add lime juice and pisco. Fill with ice and top with ginger ale and a dash of bitters. Gently rotate for one stir and garnish with lime wheel.


EPISODE 45 :: Schuler or Shouldn’t I?

  • 2.5 oz La Caravedo Pisco Acholado

  • .5 oz naked lime juice

  • .5 oz orange juice

  • Pinch of cayenne powder

  • 1 egg white

  • 1 oz pineapple cardamon syrup

  • 1 dash of 150 year Anniversary Tabasco®

In the top of a shaker tin, add one egg white, lime juice, orange juice, cayenne powder and pineapple cardamom syrup. Top and dry shake until frothy. Open shaker, add pisco and fill with ice. Again, top and vigorously shake until exterior is icy. Double-strain into a chilled coupe glass and add 1 dash of 150 Anniversary Tabasco.

 

Classic Pisco Sour

In the top of a shaker tin, add one egg white, lime juice and simple syrup. Top and dry shake until frothy. Open shaker, add piscos and fill with ice. Again, top and vigorously shake until exterior is icy.  Double-strain into a chilled coupe glass and add 1 dash of Angostura bitter.


episode 44 :: BuzzWorthy

  • 2 oz carrot juice

  • .25 oz turmeric

  • 1 oz ginger

  • 2 oz pineapple juice

  • 1 pinch of cinnamon

  • 1 oz lemon juice

In a shaker tin, add all ingredients and shake vigorously. Double-strain into a tall glass over fresh ice. Now take on the day!


The Mason Jar

episode 43 :: The Mason Jar

  • 2 oz Makers Mark

  • 1 oz blueberry-verbena tea

  • 3 dashes Angostura bitters

  • .5 fresh lemon

  • 1 verbena leaf

In a stirring glass, add all ingredients and fill with ice. Stir for 30 rotations and strain into a rocks glass over fresh ice. Zest lemon peel over top and garnish with verbena leaf.


Designated Drinker Show Summer Cobbler

episode 42 :: Summer Cobbler

  • 10-20 black raspberries (can be substituted with 6 black berries)

  • 1 oz Dolin Sweet vermouth

  • 2 lemon wheels

  • .25 oz blueberry syrup

  • .25 oz raspberry syrup

  • 6 oz Rosè sparkling wine

In a mason jar, muddle black raspberries (set aside a few for garnishment) and lemon. Add vermouth, fill with crushed ice and top with Rosè. Drizzle with blueberry and raspberry syrups and garnish with fresh berries.


In Da Cocnut Club

Episode 41 :: In Da Coconut Club

  • 1.5 oz Flor de Cana White Rum

  • 1 oz pineapple cardamom syrup

  • 3 dashes Angostura Bitters

  • .5 oz lemon juice

  • 4/5 oz sparkling coconut water

In a tall glass, add white rum, pineapple-cardamom syrup and lemon juice. Fill with crushed ice, add 3 dashes Angostura and then top with sparkling coconut water.  Garnish with an orange slice and enjoy!


Berry, Berry Bramble

Episode 40 :: Berry, Berry Bramble

  • 1.5 oz gin

  • .75 oz fresh squeezed lemon juice

  • .5 oz black raspberry syrup

  • .5 oz Creme de Mure (black berry liqueur)

In a shaker tin, add gin, lemon juice and black raspberry syrup. Fill with ice, top and shake vigorously. Strain into rocks glass, fill with crushed ice and drizzle with Creme de Mure.


Love Your Smokin' Melons

episode 39 :: Love Your Smokin’ Melons

  • 1.5 oz Ransom Old Tom Gin

  • 1 oz sweetened lemon juice

  • 2 oz salted grilled watermelon juice

  • grilled watermelon for garnishment

Grill the watermelon: Cut thick watermelon slices and place on a hot grill and allow to char (5-7 minutes per side).

Blend enough watermelon for 1 qt of juice then add 2 teaspoons of kosher salt. Reserve enough watermelon to garnish the glass.

To create sweetened lemon juice, add 4 oz fresh lemon juice to 12 oz simple syrup.

To smoke the glass, use a butane torch, flame a piece of cedar until it begins to smoke. Place coupe glass up-side down over smoked area and allow to sit while you prepare the cocktail.

In a shaker tin, add gin and juices. Fill with ice, top and shake vigorously until cold. Rim smoked coupe glass with black lava salt. Double-strain cocktail into glass and garnish with a piece of grilled watermelon.

An Italian Gentlemen Riding His Bike Through the Piazza With His Pant Leg Rolled Slightly Above His Ankle

episode 39 :: An Italian Gentlemen Riding His Bike Through the Piazza With His Pant Leg Rolled Slightly Above His Ankle

  • 1 oz New Amsterdam Gin

  • 1 oz Aperol

  • 2.5 oz ruby red grapefruit

  • .5 oz mint simple syrup*

  • 1 oz soda water

In a Collin glass, add gin, Aperol and grapefruit juice. Fill with ice and gently swizzle. Top with soda water and garnish with mint.

*To make mint syrup, place equal parts water and sugar in a pot, bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat and steep mint for 10 minutes. Strain while hot, and reserve syrup. Keeps refrigerated for up to 3 months.

As a punch:

  • 8 oz New Amsterdam Gin

  • 8 oz Aperol

  • 20 oz ruby red grapefruit

  • 4 oz mint simple syrup

In a large pitcher, add gin, Aperol and grapefruit juice. Fill with ice, stir and top with soda water. Garnish the glass with m

Classic Gin Rickey

episode 39 :: Classic Gin Rickey

  • 2 oz Commonwealth Gin

  • .5 oz fresh squeezed lime juice

  • 4 oz club soda

In a red wine glass, add gin and club soda. Squeeze lime half and then add the expressed lime to the glass. Fill with ice and gently swizzle.


Rickey’s Summer Remedy

EPISODE 38 :: Rickey’s Summer Remedy

  • 2 oz Bluecoat American Dry Gin infused with kiwi and cardamom*

  • 1 oz fresh lime juice

  • 4 medium-large sage leaves

  • Cava or Champagne of your choice

  • club soda

Add infused gin, lime juice and sage in a shaker. Fill with ice, top and shake vigorously. In a Collins glass, double-strain over ice and top with equal parts club soda and cava. Garnish lime wheel.

*Place one kiwi in boiling water for one minute. Remove from water, peel and then gently muddle, just enough to mash the fruit but not the seeds. Add mash, toasted cardamom pod and 6 oz of gin to an air-tight glass container. Seal and shake vigorously. Refrigerate for four days, shaking once daily. Strain infused gin before adding it to your cocktail.

 

EPISodE 38 :: International Affairs

  • 1.5 oz Bluecoat American Dry Gin

  • .75 oz Combier Pamplemousse Rose

  • .25 oz Salers Gentiane Appertif

  • .5 oz lemon juice

  • 1.5 oz Dry Sparkling French Wine

In a shaker, add all ingredients except sparkling wine. Fill with ice and shake vigorously. Double strain into flute glass top with sparkling wine.

To make into a punch

  • 750 ml Bluecoat American Dry Gin

  • 375 ml Combier Pamplemousse Rose

  • 125 ml Salers Gentiane Apperftif

  • 250 ml (8.5 oz) fresh squeezed lemon juice, fine strained

  • 750 ml Dry French Sparkling Wine

  • 1/2 fresh grapefruit

  • pink peppercorns

In a punch bowl, combine all ingredients leaving the sparkling wine to last. Gently stir. Garnish with thinly sliced grapefruit wheels, a handful of pink peppercorns, and bright, edible flowers. A frozen ice mold with these ingredients contained within can be made in bundt cake mold to encourage chilling while minimizing dilution. Serve into punch glasses and enjoy.


Episode 37 :: So Fresh and So Clean, Clean

  • 2 oz carrot juice

  • 2 oz grapefruit juice

  • 1 oz lemon juice

  • 8 raspberries; whole

  • seltzer water

  • 2 sprigs of fresh rosemary

In a shaker tin*, add juices, 4-6 raspberries and 1 sprig of rosemary. Fill with ice, top and shake. Double-strain over fresh ice into a tall glass and garnish with two whole raspberries and sprig of rosemary.

*To make the mocktail into a cocktail, add 2 oz of your favorite premium gin or vodka.


episode 36 :: Frozen Pisco Sour

  • 2 oz Pisco

  • 1 oz lemon juice

  • 1 oz lime juice

  • 1 oz simple syrup

  • 2 cups ice

In a blender, combine all ingredients and blend until smooth. This will be the base to create the two recipes below.

 

Black Hole Sun

  • 6 fresh grapefruit segments

  • Angostura Bitters

  • blood orange

  • grapefruit peel

In a margarita glass, place 6 grapefruit segments. Fill with your frozen pisco sour base and top with 3 dashes of angostura. Garnish with grapefruit peel and blood-orange wheel.

 

Matcha to Love About Summer

  • 1.5 oz fresh pressed watermelon

  • 1 slice of frozen watermelon

  • Match power

In a Collins glass, add fresh pressed watermelon and fill with frozen pisco sour base. Through a colander, sprinkle matcha powder on top and garnish with frozen watermelon slice.


Episode 35 :: Island Hopper

  • 1.5 oz mezcal

  • 2 oz Maui Brewing Co. Pineapple Mana Wheat Beer

  • 1 sprig oregano fresh

  • 1 sprig mint

  • 2 strawberries, halved

  • 4 raspberries

  • 1 oz lime juice

  • .5 pineapple syrup

In a shaker, gently muddle oregano, mint, strawberries and raspberries. Add lime juice, pineapple syrup and mezcal. Fill with ice, top and vigorously shake.  Double-strain into coupe glass filled with crushed ice formed into a cone shape. Top with Maui Brewing Co.  Pineapple Mana Wheat Beer and garnish with sliced dried mango and mint.


episode 34 :: Baby Fireflies, Complete With Lumens

  • 1.5 oz Kea KoHana Hawaiian Agricole Rum (we used Mahai`ula)

  • 1 oz raspberry syrup

  • 5-6 chocolate mint leaves

  • Half of small fresh lime

  • Champagne or crisp pilsner

In a rocks glass, squeeze lime half for 1oz of juice and then add the expressed lime to the glass. Add mint and raspberry syrup and muddle. Add rum, fill with crushed ice and top with either champagne or pilsner beer. Stir gently, garnish with mint sprig and serve with a paper or metal straw.


Episode 33 :: Your Melons Are Showing

  • 2 oz Sacred Bond Brandy

  • 1 oz passion fruit juice

  • 1 oz apricot juice

  • 3 dashes of bitters

  • .5 honeydew melon

  • hibiscus syrup to drizzle

Step 1: Cut honeydew melon in half. Clean the seeds and scrape 2 oz of flesh from the melon to use to make the cocktail. Chill the cleaned melon “bowl’ in the freezer for 10 minutes.

Step 2: In a shaker, add brandy, passion fruit juice, apricot juice, bitters, scraps of honeydew and fill with ice. Top and shake vigorously until sides of shaker are icy.  Set aside.

Step 3: Remove melon “bowl” from freezer and fill with crushed ice to create a cone shape.

Step4: Double strain cocktail overtop of the crushed ice and drizzle hibiscus syrup. Garnish with edible orchids and mint.

PS. This can also be served this in a glass of your choice.


episode 32 :: #acreativeteatime

  • 2 oz Fords London Dry Gin

  • 2 oz steeped hibiscus passion tea

  • 1 oz rooibos tea syrup*

  • 1 oz fresh squeezed lemon juice

  • 1 oz peach juice

  • Angostura Bitters

  • club soda

Steep tea according to package and set aside.

In a shaker, add gin, syrup, lemon and peach juices. Fill with ice, top and shake vigorously. Strain into tall glass, add 1-2 dashes of bitters and top with a splash of club soda. Do not stir. Simply garnish with mint or edible flower and enjoy.

*To make rooibos tea syrup, place 8 oz of water and 8 oz of sugar in a pot and bring to boil. Reduce heat and simmer for 10 minutes. Remove from heat and add tea bag. Allow tea to steep for 8-10 minutes. Cool and strain into an air-tight container. Keeps refrigerated for up to 3 months.


Episode 31 :: One-Off Julep

  • 2 oz Jack Rose Barrel Proof Whiskey (or a premium whiskey of your choice)

  • 1 Passion (with mint) tea bag

  • .5 oz Buffalo & Bergen pineapple-cardamom syrup

  • .25 oz fresh ginger juice

Allow 8-12 minutes to prep this drink.

In a julep cup, add whiskey and tea bag. Steep for 6-8 minutes. Discard tea bag and add pineapple-cardamon syrup and fresh ginger juice. Fill halfway with crushed ice and stir. Then fill with crushed ice and garnish with sprig of mint.


Episode 30 :: Really, I wear Pink

In a shaker, combine moonshine, hibiscus syrup and grapefruit segments. Add ice, shake and double-strain into a coupe glass. Top with champagne and edible flower.


Episode 29 :: It’s Not Remotely Austrian

In a wine goblet, add wine and ginger syrup. Fill with ice, top with fruit and gently stir. Finish with a splash of soda water and sprig of mint.


episode 28b :: VJOP Redux: Big Island Snapper

  • 2 oz Sipsmith VJOP Gin

  • 1 oz lemon juice

  • 4 oz Buffalo & Bergen Bloody Mary Mix (or your own premium Bloody Mary mix)

In a shaker, combine Sipsmith VJOP Gin, lemon juice and Bloody Mary mix. Fill 3/4 with ice, cover, shake and strain into a tall glass over fresh ice.

For a Gina-style garnishment, place 2 oz of ahi poke* on a bed of butter or leaf lettuce. Place on top of drink and finish with an olive and celery stalk.

*Available at most local fish stands. Our go-to in DC is The District Fishwife.


episode 28a :: Big Island Snapper

  • 2 oz Sipsmith London Dry Gin

  • .5 oz lemon juice

  • 4 oz Buffalo & Bergen Bloody Mary Mix (or your own premium Bloody Mary mix)

In a shaker, combine Sipsmith London Dry Gin, lemon juice and Bloody Mary mix. Fill 3/4 with ice, cover, shake and strain into a tall glass over fresh ice.

For a Gina-style garnishment, place 2 oz of ahi poke* on a bed of butter or leaf lettuce. Place on top of drink and finish with an olive and celery stalk.

*Available at most local fish stands. Our go-to in DC is The District Fishwife.


Episode 27 :: Rosie Likes Whiskey, Too

  • 1.5 oz 101 rye whiskey

  • 1 mint tea bag

  • 1 oz Campari

  • 1 oz sweet vermouth

Allow 8-12 minutes to prep this drink.

In a stirring glass, pour 101 rye whiskey. Add tea bag and allow to steep for 8 minutes.

Discard tea bag and add Campari and sweet vermouth to the stirring glass. Fill with ice and stir for 30 rotations. Strain cocktail into a rocks glass, atomized orange peel over top and add to drink.


episode 26 :: Final Countdown Cocktail Which Comes With Buddha's Advice, “Swim In Every Ocean”

  • 2.5 oz Knob Creek Rye 101

  • 1 oz Campari

  • 1.5 oz Dolid Sweet Vermouth

  • 1 mint tea bag

  • .5 oz Blood Orange Syrup (preferred brand: Buffalo & Bergen)

  • 1 blood orange peel

Allow 8-12 minutes prep to prep this drink.

Chill a coup glass by filling with ice and set aside.

In a stirring glass, pour Knob Creek Rye. Add tea bag and allow to steep for 8 minutes. Discard tea bag and add Campari, vermouth and blood orange syrup into the stirring glass. Fill ¾ with ice and stir for 30 rotations.

Discard ice from coup glass. Strain cocktail into the chilled glass and express blood orange peel, then discard garnish.

 

episode 25 :: "Full of PRIDE" Mule

In a copper mug, combine all ingredients, stir, fill with crushed ice and garnish with sprig of mint.

 

episode 24 :: Pinky + the Brainzerac

  • 2 oz 101 Wild Turkey Rye Whiskey or a premium rye of your choice

  • .25 oz *apple honey syrup

  • 4 dashes Peychauds bitters

  • 1/4 round of lemon peel

  • .25 oz premium absinthe

Fill a rocks glass with ice to chill. Set aside. In a stirring glass, combine rye whiskey, apple honey syrup, and bitters. Fill with ice and stir for 30 rotations. Set aside.

Empty ice from rocks glass. Add the absinthe and swirl to coat the sides of the chilled glass and discard the remainder. Strain the cocktail into the glass and spritz with a quarter peel of lemon.  

*Apple Honey Syrup

  • 12 oz fresh pressed apple juice

  • 8 oz of local honey

  • 1 cinnamon stick

In a pot over medium heat, warm the apple juice and cinnamon stick. Once warm, slowly add the honey, DO NOT BOIL. Once honey is dissolved, remove from heat and allow to cool. Strain into an air-tight container and keep refrigerated.

 

episode 23 :: Lady Liberty

  • 2 oz Silencio Mezcal or a very smokey mezcal

  • 1 oz blood orange syrup

  • 2 pieces of citrus pyramids salt crystals

  • 4 dashes Angostura bitters

  • 1 quarter round blood orange peel

In a stirring glass, combine blood orange syrup, mezcal, salt and bitters. Add ice, stir for 30 rotations and strain over fresh ice in rocks glass. Express orange peel along rim of glass and drop into glass.

 

episode 22 :: Hey there sailor...

  • 1 oz Vigilant Navy Strength Gin

  • 1 oz premium dark rum

  • 1 oz premium 151 proof rum

  • 1 oz pink grapefruit juice

  • 1 oz lemon juice

  • 1 oz orange juice

  • 1 oz lime juice

Combine all the ingredients in a shaker tin, top with ice and shake. Strain over crushed ice and garnish with a three-flag salute*.

*Slice of orange, lemon and lime layered together.

 

Episode 21 :: Drummers, Bartenders, Experts...Oh, my!

  • 2 oz Suntory Whisky Toki™

  • 2 oz lemon lavender syrup

  • 8 oz champagne

  • Lemon wheel

In a soda siphon, add lemon-lavender syrup and champagne. Double charge with CO2 to insure higher carbonation. In a high ball glass, pour Suntory Whisky Toki™ and fill with ice. Top with lemon-lavender champagne soda and garnish with lemon wheel.

 

 

episode 20 :: Davey’s Favorite Rum Daiquiri

  • .75 lime juice

  • .75 simple syrup

  • .5 oz Wray & Nephew White Overproof Rum

  • .5 oz Don Q Cristal Rum

  • 1.5 oz Plantation Original Dark Rum

  • 1 lime wheel

In shaker tin, combine all ingredients. Shake vigorously and double-strain into a chilled coupe glass. Garnish with a lime wheel.

 

Episode 20 :: Mimi’s Garden Party

Combine all ingredients in a mixing glass. Fill with ice and stir for 30-40 rotations and strain into a chilled coupe glass. Express and garnish with one orange peel.

 

Episode 19 :: Lips Say What?

  • 1 oz premium gin

  • 6 blackberries

  • .5 oz of fresh lime juice

  • 3 dashes yuzu bitters

  • 5 oz lemon syrup

In a shaker tin, muddle blackberries. Squeeze lime and add gin, yuzu bitters and lemon syrup. Fill ¾ with ice, shake and then strain into a coup or flute glass. Top with dry champagne.

 

 

 

 

episode 18 :: Royal Street Sazerac

  • 2 oz rye whiskey

  • .5 oz lemon simple syrup

  • .25 oz absinthe

  • 6 dashes Peychaud’s Bitters

Fill a rocks glass with ice, add absinthe and set aside. In a stirring glass, add rye whiskey, lemon simple syrup and bitters. Fill ¾ with ice and then stir for 30 rotations. Discard ice and absinthe and strain cocktail into the rocks glass. Atomized and then drop lemon peel into glass!

 

 

 

 

 

Episode 17 :: Yellow, savvy, different

In a shaker tin, combine bourbon, mint syrup, lemon juice and Savvy Bourbon Honey Mustard Sauce. Fill 3/4 of the way with ice, top and shake until frothy. Strain into pint glass, fill with fresh ice and top with lager beer. Garnish with lemon wheel.

 

 

 

Episode 16 :: Odds & Ends

 

In a shaker tin, combine all ingredients. Fill ¾ with ice, shake and double strain into a chilled coupe glass. No need to garnish, just sip and enjoy!

 

 

 

 

Episode 15 :: Square Stems

  • 2 oz Bacardi White Rum

  • 1 oz Cocktail & Sons Oleo Saccharum

  • 1 oz fresh grapefruit juice

  • 2-3 dashes of Aphrodite Bitters

  • 4 leaves of Shiso Leaves (Japanese mint)

In a shaker tin, combine Bacardi, Oleo Sacchaarum, grapefruit juice, bitters and 3 of the shiso leaves, add ice and shake until frothy, double strain into a chilled coupe glass and garnish with fresh shiso leaf.

 

 

 

Episode 14 :: Plum Street Booze Ball

  • 2 oz Milagros Tequila

  • 1 oz Williams Plum Street strawberry syrup*

  • 1 oz Williams Plum Street coconut cream*

  • 1/2 whole lime

  • 16 oz shaved ice

In a tumbler, fill with shaved ice, add tequila, strawberry syrup, coconut cream. Squeeze half of lime and serve with long spoon and wide straw.

*If you can’t get Donna’s special snoball syrups, we recommend creating your own. Find some helpful tips here.

 

 

Episode 13 :: Baby, It’s Cold Outside

  • 1 oz dark spiced rum

  • 1 oz Cardamaro

  • 1 oz orange liqueur

  • 3 dashes of black walnut bitters

  • 1 orange peel

In a glass, combine all ingredients, fill with ice and gently stir. Garnish with orange peel.

 

 

Episode 13 :: Over The Hill and Through the Woods

  • 2 oz rosemary infused Belle Isle Moonshine*

  • 1 bar spoon (teaspoon) cranberry jelly

  • .5 oz lime juice

  • 1 egg white

  • 2 dashes cranberry bitters

  • 1 small sprig of rosemary

In a shaker tin, combine moonshine, cranberry jelly, lime juice and bitters. Separate one egg white and add to the rest of the ingredients. Secure tin and vigorously shake. In a coup glass, pour drink and garnish with rosemary.

*To infuse, place 3 large fresh sprigs of rosemary into a bottle of 750mL Belle Isle Moonshine. Allow to infuse for no more than 24 hours. 

 

 

Episode 13 :: The More the Merrier

  • .75 oz B & B (Benedictine & Brandy)

  • .75 oz lemon juice

  • .5 oz cinnamon honey syrup*

  • 5 oz champagne

In a champagne flute, combine B&B, lemon juice and honey syrup. Top with champagne and enjoy! To make a punch, combine 2 bottles of bubbles, 7 oz B & B, 7 oz lemon juice, 5 oz honey cinnamon syrup in a punch bowl. Garnish with lemon wheels.

*To make cinnamon honey syrup, bring 1 cup water, 1 cup of honey and 2 cinnamon sticks to a gentle boil. Remove from heat and once cool, discard cinnamon sticks. Reserve the syrup in an air-tight container. Keeps refrigerated for up to 3 months.

 

Episode 12 :: Puppies In The Snow

  • 1 oz premium whiskey, bourbon, rye or rum

  • 3 oz chai cider*

  • 3 dashes angostura bitters

  • 1 lemon wheel

In a shaker tin, combine all ingredients, squeeze .5 lemon and add ice. Shake and strain into an ice-filled rocks glass. Garnish with a lemon wheel.


*Chai Cider

  • 1 qt apple cider

  • 2 cinnamon sticks

  • 5 whole allspice

  • 5 whole clove

  • 1 nutmeg, halved

  • 1 cup sugar

  • 4 chai bags

In a pot, combine spices, cider, and sugar and bring to boil over medium-high heat. Remove from heat, add tea bags and steep for 7 minutes. Remove tea bags, strain and allow to cool. To serve hot, simply combine warm cider with all other ingredients and serve it in your favorite mug.

 

 

Episode 12 :: An Italian Gentleman Wrapping presents under the tree dressed in his dog pajamas

  • .5 oz premium gin

  • .5 oz Aperol

  • 1 oz champagne or dry prosecco

  • 2 oz ruby red grapefruit juice

  • .5 oz simple syrup*


In a champagne flute, pour gin, Aperol and grapefruit juice. Top with bubbles and enjoy!
To make a punch, combine 7 oz gin, 7 oz aperol, 28 oz grapefruit juice, 7 oz simple syrup, 1 bottle of bubbles (champagne or dry prosecco) and let the party begin.

*To make simple syrup, place equal parts water and sugar in a pot, bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat, strain while hot, and reserve syrup.  Keeps refrigerated for up to 3 months.

 

Episode 12 :: Mommy’s Not Drunk She’s Just Having Fun

  • 1.5 oz spiced Sailor Jerry Spiced Rum

  • 2.5 oz spiced cranberry syrup*

  • .5 oz lime juice

  • 3 dashes orange bitters

  • 2 oz ginger beer

  • Orange peel garnishment

In a shaker, add rum, syrup, lime juice, bitters and fill with ice. Shake and strain into a Collins glass. Add ice and top with ginger beer. Garnish with orange peel. Multiply ingredients equally to create an easy punch or change it up by replacing rum with premium vodka or gin. 

*Spiced Cranberry Syrup

  • 1 qt water

  • 2 cups sugar

  • 1 lb cranberries

  • 1 cinnamon stick

  • 4 whole cloves

  • 5 whole allspice

In a pot, combine water, sugar and cranberries. Over medium heat, bring to a gentle boil, reduce heat and let simmer for 15 minutes or until cranberries begin to break down. Reduce heat, add cinnamon, cloves and allspice and simmer for 5 minutes. Strain, cool and reserve the syrup in an air-tight container. Keeps refrigerated for up to 3 months.

 

 

 

Episode 11 :: Fassionola is from NOLA, and so is Alan

  • 1 oz premium gin

  • 1 oz fassionola syrup

  • 6 oz grapefruit juice

  • 10 oz carbonated water

  • Sprig of Holy Basil and Apple Mint

In a siphon, combine fassionola syrup, grapefruit juice and carbonated water. Double charge, shake and release into a Collins glass filled ice. Garnish with mint and basil. Omit gin for a refreshing non-alcoholic option.

 

 

 

Episode 10 :: We The Spirit

  • 2 oz Sazerac Rye

  • 5 leaves of mint

  • 5 leaves of holy basil (or sage)

  • .5 oz lime juice

  • .5 oz verbena simple syrup*

In a shaker tin, combine all ingredients. Fill 3/4 with ice, cap and shake vigorously. Double strain into a chilled coupe glass. No need to garnish, but who doesn’t love getting flowers—especially the editable kind.

Verbena Syrup

  • 1 cup water

  • 1 cup sugar

  • 1 cup dried verbena leaves

In a pot, combine sugar and water. Over medium heat, bring to a gentle boil (mixture should appear clear). Add verbena leaves, stir for 2 minutes and then remove from heat. Cover pot and let steep for 30 minutes. Strain, cool and reserve the syrup in an air-tight container. Keeps refrigerated for up to 3 months.

 

 

episode 9 :: Gentleman and a Scholar

  • 1 oz Pimms No1

  • 1 oz Bombay Gin

  • 1 oz fresh pressed apple juice

  • 1 oz fresh pressed beet juice

  • 2 oz fresh pressed fennel juice

  • .5 oz lemon-ginger simple syrup

In a soda siphon, combine all ingredients. Charge with CO2, assemble siphon and tightly secure top. Shake siphon. Serve over ice in a Collins glass. Recipe makes one drink. For a full siphon, multiply recipe by five. Garnish with apple slice and sprig of mint for color!

 

 

episode 8 :: The Vermillion

  • 2 oz Milagro Reposado

  • 1 oz lime juice

  • .25 oz pear juice

  • .25 oz star anise syrup

  • .25 steeped seaweed (*spinella)

In a shaker tin, combine all ingredients, add ice, shake and double-strain in a chilled coupe glass rimmed with spinella citrus salt. *Spinella can be found in most natural/specialty grocery stores or juice shops.

*Spinella Citrus Salt

  • 1 cup kosher salt

  • 1 zest of whole orange

  • 1 zest of whole lime

  • .25 oz of dried spinella

In a bowl, mix all ingredients until fully incorporated. Keep in an air-tight container for up to one month. Do not refrigerate.

Star Anise Syrup

  • 5 star anise, whole

  • 1 cup sugar

  • 1 cup water

In a pot, combine all ingredients and bring to boil over medium-high heat. Once sugar is fully dissolved, remove from heat and allow to cool. Double strain into an air-tight glass container and keep refrigerated for up to 3 months.

 

 

 

Episode 7 :: The Offering

  • 1 oz fassionola syrup

  • 1 oz grapefruit juice

  • 4 oz champagne OR substitute with sparkling water to keep it non-alcoholic

  • Garnish with bergamot and grapefruit spray

In a soda glass, add syrup and grapefruit juice. Fill with crushed ice and top with champagne or sparkling water. Give a gently stir and spritz with bergamot and grapefruit spray. Garnish with edible flowers and fresh or dried fruit for an "offering" the spirits will love.

 

 

 

EPISODE 6 :: Cat & Mouse

In a shaker tin, combine all ingredients and fill 3/4 full of ice. Shake until the exterior of the tin is icy and then double strain into a chilled coupe glass. Garnish with a fresh mint sprig.



 

Episode 5 :: Zen overcomes me

  • 2 oz Hendricks gin

  • 3 oz apple/beet and ginger juice

  • .5 oz simple syrup

  • 1 oz lemon juice

  • splash of sparkling water

In a collin's glass, add Hendricks gin, juice and simple syrup. Fill with ice, stir and top with sparkling. Stir gently and  garnish with fresh herbs of your choice.

 

 

Episode 4 :: Always a Lady

  • 2 oz Pimms

  • .5 oz Hendricks gin

  • 1 oz carrot & turmeric juice

  • 1 oz ginger syrup

  • 4 slice cucumber

  • .5 lemon juice

  • splash of sparkling water

In a wine glass, combine, Pimms, Hendricks, carrot, ginger, and lemon juice. Fill glass with crushed ice and top with sparkling water. Stir gently, then add cucumber slices and herbs of your choice

 

 

Episode 3 :: The Music man

  • 1 oz aperol

  • .5 grapefruit juice

  • 4 oz Rose champagne

  • 3 leaves of shiso

  • 1 sprig of verbena

  • 1 marigold flower

In a wine glass, combine aperol, grapefruit juice, shiso and verbena. Fill with ice and top with rose champagne. Stir gently and garnish with marigold and shiso leaf.

  

 

 

 

episode 2 :: Bitter Plum Carbonated Cocktail

  • 1 oz Green hat navy strength gin

  • 1 oz Dolin sweet vermouth

  • 1 oz Peychauds Apertivo

  • 1 oz Plum shrub

  • 1 oz grapefruit juice

Combine all ingredients in an ISI soda siphon. Secure tightly, charge with CO2 cartridge and shake siphon. Fill a Collins glass with ice and spray drink into glass. Garnish with sprig of mint and grapefruit peel.

 

 

Episode 1 :: Dang...

  • 2 oz Makers Mark

  • 1 oz raspberry syrup

  • 3-4 dashes angostura bitters

In a stirring glass combine Makers Mark bourbon, raspberry syrup* and Angostura bitters. Fill with ice and stir for 30 rotations. Strain into a rocks glass filled with fresh ice. Top with a splash of 3-Stars Brewing Peppercorn Saison and garnish with lemon twist.

*Raspberry Syrup

  • 2 pints of raspberries

  • 4 cups sugar

  • 3 cups water

  • 1 cup red wine vinegar

  • 2 bay leaves

In a pot, combine all ingredients and bring to a boil. Reduce and let simmer for 10 minutes. Remove from heat and while hot, strain into an air-tight container. Will keep for up to 3 months, if refrigerated.