Category Archives: drinks.

Mojito Classico

Thank you, Cuba.  Classic recipe but fresh fruit (strawberries) or fruit purees can also be added.  Recipe is per drink.


1/2 of one lime cut into wedges

1 teaspoon sugar

1 large leafy sprig of fresh mint

2 oz white rum

2 oz bubbly water

In a mixing glass, muddle lime wedges, sugar and mint.  Add rum, add ice and shake.  Tumble into highball glass and top with bubbly water.  Garnish with mint leaves and lime wedge.

Peach Sangria

Still plenty of peaches at the farmer’s market.  (I tried to sparkle a bottle of white wine for this recipe with a Sodastream soda maker.  It worked okay but I think it’s just better to let still wine be still and just buy sparkling when wishing for bubbles.)  This recipe works with both still and sparkling wine.  I think vinho verde would be great.  Makes 4 servings.

Peach Sangria

1 bottle white wine, your pick

2 oz cointreau or triple sec

2 oz brandy

1 ripe peach, pitted and sliced

rosemary sprigs, 1 per glass


Pour everything into a pitcher and stir.  Serve over ice, garnishing with a sprig of rosemary.

Old Fashioned at the ready

I love an old fashioned cocktail but don’t always have all the components in the house.  After this is made, I’ll have my favorite drink ready for when I’d like one.  Serve chilled and up or on the rocks with the optional splash of club soda.

Old Fashioned Bourbon

One bottle bourbon whiskey

16 dashes or so of anosturga bitters

10 cherries, pitted

peel of one lemon, pith removed

peel of one orange, pith removed

2 tablespoons of powdered sugar, optional

Combine all ingredients in a large glass container and cover.  Let infuse for five days.  Stir everyday or so.  Strain.  Bottle, label and distribute as gifts or keep if all for yourself.

the tequila and maragrita

The tequila you choose to infuse doesn’t have to be high end or fancy.  I go for mid range since we are going to be drinking it and nobody likes an icky spirit.  Infusing doesn’t make the tequila better just changes the flavor.  Another note on buying tequila, if it doesn’t say “100% agave” on the bottle, do not buy it.  Unless life changing hangovers are your thing.

Jalapeno Tequila

2 jalapenos, seeds and all,  sliced width wise

1 bottle blanco tequila

Place jalapenos in large vessel and pour in tequila. Cover and allow to infuse for 24 hours.  Taste test and decide if you can handle another 24 hours of infusing.  The longer the jalapenos stay in the tequila, the spicier it will be.

Strain out jalapenos.  I funneled mine into a new clean bottle (mostly because I can’t get enough of those hinge stopper bottles)  and labeled it.)

In my opinion, a maragaita is the best application for this tequila.  Not all of us have bar measuring and shaking equipment at home so it you don’t and are wondering how much 2 ounces of tequila is you can use tablespoons to measure.  One tablespoon is 1/2 a fluid ounce.

Spicy Margarita

2 oz jalapeno tequila

1/2  oz agave syrup

splash triple sec

juice of 1 lime (about 1.5 oz)

Mix together and serve over ice.  Salt the glass rim if you like.

Limoncello Continued

It’s done!  After 40 days or so of lemon peel infusing the limoncello was ready for the last few steps.  To test if the infusion is ready, fish out a large lemon peel.  If it breaks like a potato chip it is done, if not check back in a few days.

Strain peels from liquid.  Combine lemon infused alcohol with simple syrup. It will turn cloudy and will be ready to be enjoyed over ice and stored in the freezer.

Simple Syrup

4 cups white sugar

4 cups water

Combine water and sugar in a pot on the stove.   Heat and stir until mixture becomes clear and sugar has dissolved.  Remove from heat and cool to room temperature.

limoncello (part one)

Started a batch of Limoncello a couple days ago. It’s a sweet lemony italian cordial. Best served over crushed ice. (I’ve ordered myself a hand crank ice crusher.) Limoncello is simple and inexpensive to make it just requires a bit of patience. This batch takes 47 days.


One Dozen Lemons (or more if you have them, up to 20)

1 bottle ever clear or other 190 proof grain alcohol

1 bottle mid grade vodka

(in 40 days you will be adding about 4 cups sugar and water)

Wash, scrub and dry Lemons. With a peeler, carefully remove yellow zest/peel. NO WHITE PITH. You want only the yellow part of the peel or else your lovely limoncello will be bitter. I recommend a peeler to a micro plane because its easier to strain and I like to use the large pieces to test for doneness, but its personal preference. Place peels in large clean glass jar. Pour in bottle of vodka and bottle of ever clear. Cover and label with the date. Place in cool dry dark place for 40 days. Stir around day 20. On day 40 fish out a large peel and give it a pinch. If it breaks it’s ready, if it bends it’s not and check back in a week.

I’ll return to this in 40 days when I’ll be straining, making and adding simple syrup, letting it rest for a week and then crushing ice and bottling it up for friends.

the mint julep

Possibly my favorite cocktail. This one is made with buffalo trace bourbon which is sweet and spicy.

Mint Julep 

Mint leaves, 2 stems worth per drink

2 oz bourbon

1 teaspoon powdered sugar

ice, preferably crushed.  (if you have one of those fridges that do it for you, you’re a lucky one.)

Place mint leaves in glass with bourbon and powdered sugar and muddle.  I used a wooden spoon. The idea is to release the mint-ness from the mint.  Let it sit for a minute or two and cover with ice.  Traditionally served in a metal cup (to keep contents icy cold) and garnished with a mint sprig.