If there is a better hair-of-the-dog drink than a bloody mary, we sure don’t know what it is. Visit Beaumont shared its recipe for a tasty Sunday brunch cocktail, and they even made it for eight, so you can treat your friends!
The large clusters of the white, creamy flower of the elderberry is a frequent sight in the wilds of Texas May through July, so what better way to kick off the spring season than with a glass of The Butler House’s Elderflower Lemon Drop? Mix one up yourself and enjoy!
—1 oz. 1876 Vodka
— 1 oz. St-Germain Elderflower Liqueur
—1 oz. lemon juice
—1/2 oz. Turbo simple syrup
Add all ingredients to a shaker with ice. Shake then strain into a sugar-rimmed martini glass and garnish with lemon zest. Cheers!
“I sought to incorporate contrasting visuals and flavors in Fine China’s beverage program. The solid black color of the Pitch Black has guests assuming that it would taste dark and rich. However, this drink is actually refreshing and light in flavor (and has quickly become one of our favorite cocktails in the restaurant).” —Kyle Hilla, beverage director of The Statler
—.25 bar spoon activated charcoal
—.5 oz. simple syrup
—.75 oz. lemon juice
—.5 oz. St-Germain
—.5 oz. Suze
—1.5 oz. Fords Gin
A naughty take on an innocent Arnold Palmer, this refreshing fall favorite features American Born Whiskey, part of the Milestone Brands portfolio—a premium spirits company based in Austin.
-- 5 oz. American Born Peach Whiskey
-- 3 oz. freshly brewed tea
-- splash of lemonade
-- lemon, garnish
1. Pour American Born Peach Whiskey, freshly brewed tea and lemonade in a glass with ice.
2. Stir until combined well.
3. Garnish with a lemon wedge. Enjoy!
– 1.5 oz. Hendrick’s Gin
– 5 oz. lime juice
– 5 oz. raspberry simple syrup*
Combine all ingredients into a shaker with ice. Shake well and pour into a glass and garnish with fresh raspberries.
*Raspberry Simple Syrup Yields 1 gallon
– 1 gallon water
– 14 oz. raspberry jam
– 8 tbsp. sugar
This perfect springtime drink will chase away any remnants of the winter blahs and get you in the right state of mind for warmer days ahead.
» 2 oz. Tito’s Vodka
» .75 oz. fresh lemon juice
» .75 oz. Osmanthus syrup
» club soda
» cucumber slice
» Build cocktail in mixing glass.
» Pour into a Collins glass and top with club soda.
» Garnish with cucumber slice or slices and serve.
—3.5 oz. Pederzana Lambrusco Il Grasparossa
—2 oz. fresh squeezed Satsuma tangerines
—.75 oz. Del Maguey San Luis del Rio
—splash of lime
—splash of agave nectar
—sprig of mint to garnish
Named after a line by Mark Twain, who said of watermelon in the summer “I imagine it’s what angels eat,” this clever mixture of watermelon and kaffir lime ice cubes, cointreau, orange bitters and sparkling wine will make guests swoon.
—3 watermelon ice cubes*
—.5 oz. Cointreau
—3 dashes of orange bitters
—2.5 oz. Moscato d’Asti
—2.5 oz. sparkling wine
—.75 oz. lime juice
—.5 oz. strawberry shrub*
—1.5 oz. Kettle One Vodka
—1.5 oz. lemon juice
—.5 oz. simple syrup
—3 oz. fever tree soda
FOR STRAWBERRY SHRUB
—2 cups strawberries
—hulled and sliced
—2 cups granulated sugar
—1 cup cider vinegar
—1/2 cup white wine vinegar
This recipe was created by Pamela Moncrief, spirits director at Spirits by Sedona, a luxury cocktail experience. The recipe is a riff on a classic called The Bee’s Knees and is a guest favorite of Spirits by Sedona, a division of Sedona Productions, an event management company that serves as the in-house booking, planning and production company for Cendera Center in Fort Worth.
—2 oz. Ford’s Gin
—.5 oz. freshly squeezed lemon juice
—.5 oz. wildflower honey syrup
—1 pinch paprika
—1 dash Angostura bitters