Genever & the Flemish Martinez


Ok, so y’all remember how I went to Belgium cause I was going to visit my brother and drink “all the Jenever?”  Well, dreams are one thing but reality is often so much better and WOW my mom and I had some really tasty stuff. We drank everything from “the Best Beer in the World” (Westvleteren, at the Sint Sixtus Abbey. Tears to my eyes!), to some of the best Gins I’ve ever had (and am actively trying to import to the USA), to incredible wines from my brother’s collection (cause we DeLunas are totally wine snobs), to yes, Genever.

Let’s take a lil photo trip shall we?

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The most idyllic sheep on earth y’all.

Flanders, the eastern part of Belgium, is home to a lot of agriculture and we all know what that means. Sheep, cows, pastoral landscapes, incredible cheeses and…Grains, y’all. It means grains.

Where there is a ton of grain and a good water supply, there can be a ton of spirit production.


Don’t you love that Genever comes in a clay pot? So cool.

The earliest reference to Genever dates all the way back to the 13th C in Brugge, Belgium (Bruges for all you French speaking people). There is further mention of Genever production found in papers from the 16th C in Antwerp. The earliest reference to Jenever distillation in the Netherlands is from the 17th C, meaning that Genever was actually created in Flanders and not in Holland.

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This lovely photo is from the medieval city of Gent (Ghent for all y’all francophiles). These two buildings in the center of the photo are actually from the Middle Ages and still standing! Stunning architecture, no?

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There is also a fabulous medieval castle in Gent, Kasteel Gravesteen. Ohhhhh, so massive, so spooky.

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But the real reason I wanted to go to Gent was to drink at ‘t Dreupelkot, home of the largest selection of Genever in Belgium. With over 200 different types, I was freaking out like a kid in a candy store!

The fun thing about Genever in a place like ‘t Dreupelkot is that they have flavored versions too which are somewhat like liqueurs and maaaaaad tasty. The flavors shown above are Hazelnut, Kirsch, and one of their many Oude Graanjenevers. It was divine! I would drink that Hazelnut one errrrryday if I could.


So this brings us back to an important point, what exactly IS Genever? Well, it’s a combination of neutral grain spirit, moutwjin (malt wine, aka distilled fermented barley malt), sugar, juniper, and other herbs. This delicious Fillier’s Oude Graanjenever 5 Jaar tastes something like a mix between malt Whisky and Old Tom Gin. It’s fabulous and I am definitely loving all of its supreme richness.

There are two main types of Genever:

  1. Oude is created in the old style with grains, malt wine, typically distilled in an Alembic still, and a higher amount of sugar than…
  2. Jonge is much closer to a neutral grain spirit and can be made with nearly any type of base (sugar beets, grains), some malt wine and sugar.

When served a pour of Genever, the barman typically fills the glass to the very top and it is customary to bend over and take your first sip from the glass. Then you raise your glass and say “Santé” or “Gezondheid”!


…Buuuuuut, this is me, and who am I? “A gurrrrrrl making fabulous cocktails.” Mhmm. So, let’s put this glorious, malty, lightly sweet Fillier’s Oude Graanjenever in a cocktail!


What could be more fitting for the grandfather of Gin than a Martinez variation? Nada, y’all. Nada!

Since our base spirit is Genever and not Old Tom Gin, I felt like Pierre Ferrand Dry Curaçao was the way to go instead of Maraschino. Equally as important was using two types of vermouth, so as not to overwhelm the drink with sweetness. Lastly, Boker’s Bitters cause they’re perfect in a Martinez.


Stirrrrrr like you’re thinking about how 13th Century Belgium is about to give a sublime gift to your palate.


Though this might not be the most adventurously named Martinez variation, it is accurate and like your history teacher probably said, “Accuracy is key.”

Flemish Martinez

  • 2 oz Filliers’ Oude Graanjenever 5 Jaar
  • 1/2 oz Dolin Rouge
  • 1/2 oz Dolin Dry
  • 1/4 oz Pierre Ferrand Dry Curaçao
  • 1 dash Boker’s Bitters
  • Garnish: Orange peel rose

Combine ingredients over ice and stirrrrrrrr whilst you think about the middle ages. Strain into chilled coupe and garnish.


Cheers and may this post fill your mind with knowledge, a desire to visit Flanders, and a thirst for Genever! I know I’ll be going back as soon as I possibly can cause Belgium is a beautiful, tasty country!


Barb’s Rhubarb Daiquiri


Oh my y’all. This drink. This one is just like “slurrrrrp”!

As you may or may not recall, I got some Rhubarb from the farmer’s market and made syrup with it. When I posted the photo to Instagram, a very nice man named mr.zsolt left an exciting comment, “I made a rhubarb daiquiri, my customers love it!”



I mean, this syrup in a Daiquiri? Come on, how awesome would that be?

Also, look at the color. It’s like a jewel from the heart of a dragon…it’s like a a Ruby from the blood of 1000 Kings…it’s like the sun just before it disappears below the horizon…it’s really damn pretty.


I asked Mr. Zsolt what his recipe was and he said 2:1:1 with Pampero Blanco. Well, I don’t have that Rum but I do have Denizen Aged White Rum (my fave) and all the grassy funky notes in it were sure to go well with Rhubarb.


I also didn’t want to have quite as much juice as Mr. Zsolt, so I picked a different set of specs – 2:3/4:3/4. Since I used Barb’s Rhubarb Syrup, I named the Daiquiri after her.

Barb’s Rhubarb Daiquiri

Combine ingredients over ice and shake it like a rocket. Double strain into chilled Coupe.

*No garnish cause I was like, “Gurrrl, it’s perfect. How could anything improve this drink?” Well, maybe a dry Cava float…or maybe some of that amazing Amaro Sfumato Rababaro…that stuff is legit!


This Daiquiri is really really great. I’m not gonna lie, I made it for my girlfriend and we were both like, “oh woooow.” It’s planty but not too planty, elegant, and really refrescando!

I hope y’all enjoy it as much as we do! Cheers!

The Earl of Harlem Cocktail: Glenmorangie + Marcus Samuelsson = A Match Made in Flavor Heaven


WOO! Y’ALL! Something really exciting happened to me!

A couple of days ago, I received a fabulous box from Robb Vices containing Glenmorangie Original + their Glencairn glass, The Earl of Harlem Ambessa tea created by chef Marcus Samuelsson, and a pair of sunglasses from Finlay & Co. Best part of this magical box was that it just showed up out of the blue! OUT OF THE BLUE Y’ALL!


A note was included from the communications director at Glenmorangie to enjoy the Scotch and cocktail, so I shall share its contents with all of you.


The theme of this Robb Vices box was “wood”, hence these wooden Finlay & Co. sunglasses made from sustainable hardwood. I’ll be lookin like a 1970s California State Trooper in these. Yeaaaaah!


Now onto the tasty part: chef Marcus Samuelsson and Glenmorangie are launching a partnership filled with tasty pairings and cocktail recipes! This tea, The Earl of Harlem, was created by Harney & Sons with chef Samuelsson and has classic Earl Grey notes but also a darker smokey quality.

Coming from someone who enjoys their cuppa every day: this is a VERY GOOD TEA! It’s deep, rich, fruity, earthy, and smoked. I looooove it.


Next, a bottle of Glenmorangie Original Single Malt Scotch + glencairn + cover. (It has a hat! The glassware has a hat!) For those of you unfamiliar with Glenmorangie scotches, they are on the “flora & fauna” end of Scotch Whiskies, have excellent citrus, fruity, & floral notes, great vanilla + malted notes, and are really well balanced.


The Robb Vices booklet included a recipe for the Earl of Harlem Cocktail, a Glenmorangie Original Single Malt Scotch + Ambessa Earl of Harlem Tea cocktail. I was definitely pumped to make this!


This cocktail calls for a tea syrup.

The Earl of Harlem Cocktail Syrup Ingredients:

  • 2 cups of Water
  • 2 cups of Honey
  • 4 Sachets of The Earl of Harlem Tea
  • 3 pieces of dried Chili Pepper (I had Ancho Chile peppers)
  • 1 tbsp Coriander Seed (I had dried Coriander powder)


  1. In a sauce pot, heat Water, Honey, Coriander, and Chili peppers and bring to a simmer for around 5 minutes.
  2. Add the tea sachets and steep for around 20 minutes.
  3. Strain into a container and let cool to room temperature.


When complete, you’ll have a magnificent bottle of sultry, smokey, delictable tea syrup. It’s legit the bomb. It might be the best tea syrup I’ve ever tasted, and it goes so damn well with Glenmorangie Original Scotch!


Ok, so now we have the syrup, let’s make The Earl of Harlem cocktail.


Our lovely ingredients.


The instructions for this cocktail were given in a large batch format. I will give both the original recipe and a recipe I tweaked for one serving.

The Earl of Harlem Cocktail (Original recipe, large format)

  • 8 oz Glenmorangie Original Single Malt Scotch
  • 8 oz Earl of Harlem Syrup
  • splash of Lemon Juice
  • Garnish: Orange peel

Combine ingredients over ice and short shake. Strain into Rocks glass over ice and garnish.

The Earl of Harlem Cocktail (for one)

  • 1 1/2 oz Glenmorangie Original Single Malt Scotch
  • 1 1/2 oz Earl of Harlem Syrup*
  • barspoon Lemon Juice
  • Garnish: Orange peel

Combine ingredients over ice and short shake. Strain into double Rocks glass over ice and garnish.

*Now you are probably thinking, “gurrrrl a 1:1 ratio of syrup to Scotch? Isn’t that a lot of syrup?” I’m fully with you on this. If you think it’s too sweet, I’d go 1 1/2 oz Scotch to 1 oz Syrup but honestly, the syrup is not too sweet and compliments the Scotch very well.


And there you have it! The Earl of Harlem Cocktail is a great pairing of two delicious forces. Thanks to Glenmorangie for sending me this fabulous package and I cant wait to taste more from their partnership with Marcus Samuelsson!

MonteNegroni No. 2


Happy #NegroniWeek to y’all! #NegroniWeekend? Either way, Happy Friday!

I’ve been working on this drink since I got back from Belgium cause I am in looooove with Copperhead Gin and it goes really well with Amaro Montenegro.


Like, I’m so into this Gin that I bought it twice. The Juniper is there but there are also loads of Pine, Angelica, Cardamom, Coriander, and spice notes. It’s super smooth and I want to drink it all the damn time.



But back to the point: Last year I made the first MonteNegroni and I loved it. This year I made it again but swapped out Copperhead for Plymouth Gin, Dolin Blanc for Carpano Antica…and then I thought, “Wait, this needs something else. Not a lot of something else, just a bit of something else…”

And then it hit me, “SHERRY!” I’ve noticed that 1/4 oz of Amontillado Sherry will really do magical things in a stirred drink. So here we are…I broke the rules again. Another Four-Ingredient-Negroni coming right up!


Don’t forget to stirrrrrrrrrrr til the light of heaven shines down upon you and your heart smiles. 🙂 ❤


MonteNegroni No. 2

  • 1 oz Copperhead Gin (sub any dry, Angelica forward Gin)
  • 3/4 oz Amaro Montenegro
  • 1/2 oz Dolin Blanc
  • 1/4 oz Lustau Amontillado Sherry
  • Garnish: Orange peel

Combine ingredients over ice and stirrrrrrrrr until the skies open up and you see the light of heaven. Strain into a double Rocks glass over ice. Express Orange peel and garnish.


Cheers and may your soul sparkle with the power of the MonteNegroni!

Melissa Negroni


I’m going FULL #NegroniWeek here at Home Bar Girl because I love rules. Yes, as hilarious as that sounds about a “grrrrrl making fabulous cocktails”, it’s true. The thing I dig about the Negroni rules are that it forces me to stick to an idea. And even though I really like to break the Negroni Rule of 3 (hello, I’m all about a four ingredient Negroni variation), I still have to keep the spirit of the drink intact.


Today’s variation was totally inspired by my fave summer Gin: Bimini Gin. The very first time I tried this Gin, I knew I wanted to put it in a Negroni Bianco. Bimini Gin is a light, bright Gin from Maine and though the juniper is there, it takes a back seat to a whole bunch of citrus notes.


And when I find a Gin that’s full of Citrus notes, I think “MELISSA!” Yes y’all, it’s time for another cocktail with Lemon Balm cause I cannot get enough of Melissa officinalis.


Something else about Bimini Gin in a Negroni Bianco made me want to use two kinds of Dolin Vermouth. The Blanc cause duh, but the Dry was calling my name from the fridge. So I said, “Ok, y’all can both be in the drink but only if the Salers agrees to it!” The Salers DID agree, so here we have a four ingrdient Negroni Bianco. (Rules? What rules?)


Sweet Melissa, how I love thee, let me count the springtime ways!

Melissa Negroni

  • 1 1/4 oz Bimini Gin
  • 3/4 oz Dolin Blanc
  • 1/2 oz Dolin Dry
  • 1/2 Salers Aperitif

Garnish: Lemon Balm leaf

Combine ingredients over ice and stir. Strain into double Rocks glass over ice. Spank the Melissa, rub it on the rim of the glass, and garnish.


SUUUUUUPER nice for this late spring #NegroniWeek! Cheers!

#NegroniWeek 2016


“It’s the most wonderful tiiiiime of the year!” YES YES Y’ALL, it’s Negroni Week!

Now, if you’ve been reading my blog for a bit, you know I have a thing for the Negroni. Give them to me, give me variations, give me so so many variations!

To start this week off, I’m gonna give y’all several of my fave Negroni recipes.


Firstly, a classic Negroni. I like to make it with the exact ingrdients listed below and bottle it ahead of time to use as an ingredient in cocktails or to sip on. The longer you leave it in the bottle, the better the flavors marry together.

Home Bar Girl’s Classic Negroni

  • 1 oz Campari
  • 1 oz Carpano Antica Formula
  • 1 oz Plymouth Gin
  • Garnish: Orange peel rose

Combine ingredients over ice and stir. Strain into double rocks glass over one big rock. Express Orange peel, curl into a rose, and garnish.


This next one came from a mad-scientist moment where my mind said, “gurrrl, what if you put a Sazerac with a Negroni…” OHHHHHHHH. IT’S SO GOOD!


  • 1 3/4 oz Negroni (Plymouth Gin, Carpano Antica, Campari)
  • 1 1/4 oz Rye
  • 2 Dashes of Regans’ Orange Bitters
  • St. George Absinthe Verte Rinse
  • Garnish: expressed and discarded Lemon Peel

Rinse a double Rocks glass with Absinthe and chill. Combine Negroni, Rye and Orange Bitters over cracked ice and give it a very looooooooong stir. Strain into chilled glass. Express and discard Lemon Peel. Santé!

*Keep in mind that this is a very exact drink. Too much of any ingredient and the balance is way off.


Now it’s time for a couple of Negroni Bianco recipes. I honestly have to say that I drink Negroni Bianco variations as much as I drink ones with Campari in them.

Negroni Blanc

  • 1 oz BMD Ethereal Gin Batch 11 (sub any Dry Gin)
  • 1 oz Dolin Blanc
  • 1 oz Carpano Dry (sub Dolin Dry)
  • 1 dash Pernod Pastis
  • Garnish: Lemon Peel

Combine ingredients over ice and stir. Strain into coupe. Express Lemon Peel and garnish.


This is a bit of a wild card as far as Negroni variations go for two reasons: 1. Four ingredients, 2. Rum. Yeah y’all, a Rum Negroni can be amazing! Denizen Aged White Rum has a lot of Banana, funky, grassy and fruity notes and it plays really well with the rest of the ingredients.

The Other White Negroni

  • 1 oz Denizen Aged White Rum
  • 3/4 oz Fennel infused Dolin Blanc (sub Dolin Blanc)
  • 1/2 oz Hayman’s Old Tom Gin
  • 1/2 oz Salers Aperitif
  • Garnish: Lemon peel

Combine ingredients over ice and stir. Strain into Double Rocks glass over ice. Express Lemon peel and garnish.


Lastly, one the most interesting Negroni variations I’ve come up with: the BanaNegroni.


  • 1 1/2 oz Espolón Reposado Tequila
  • 3/4 oz Amaro CioCiaro
  • 1/2 oz Giffard Banane du Bresil
  • 1 dash Dale Degroff’s Pimento Bitters
  • Garnish: Orange Peel

Combine ingredients over ice and stir. Strain into double Rocks glass with ice. Express Orange Peel and garnish.


Cheers and may your #NegroniWeek be divine!

Ardbeg Night 2016 + Dark Cove Release

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Happy Whisky Wednesday y’all! On my second day back in NYC, I got to attend the first ever Ardbeg Night which included the release of their newest expression: Dark Cove.

Ohhhhhhh, spooky! You may be thinking, “Home Bar Gurrrl, were you scared?” Heck no! Though our surroundings were dark, filled with technology, and a bit on the mystical side, I was fortified with delicious peated Whisky!

As usual, we’re going to do this photo essay style. All pics taken with my lil iPhone 5S.

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I arrived at the Astor Center in Manhattan to a decked out room full of ARDBEG! Ardbeg Night was created as part of the Feis Ile, aka the Festival of Islay that happens each year at the end of May. Each of the big distilleries on the island gets to have a day during the festival, with Ardbeg’s happening on the last day. To celebrate here in the states, they created Ardbeg Night as a party for the Ardbeg Committee.

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The evening’s guests were just beginning to arrive and we were being served tasty bites and drams of Whisky.

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I was ushered straight to the bar where a kind and informative lady poured me some Ardbeg 10. Hearty stuff for sure! This is a really killer entry level peated Scotch with all sorts of fabulous notes like…

Ardbeg 10: Caramel, smoked fruit, lemon, lime, chocolate, sea spray/salt, brine, vanilla, coffee, and a bit of that “medicinal iodine” flavor that I love so much in Scotch. The other thing that struck me was this was kind of funky, like if you combined Rhum Agricole and Mezcal but then it was actually Whisky. I was totally into it!

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Then it was time for the tasting which included all three Ardbeg expressions and an Occulus VR video from Ardbeg Distillery and the isle of Islay to accompany each glass. So cool!

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From Left to Right: Ardbeg 10, Uigeadail, and Corryvreckan. Since I’ve already described Ardbeg 10, I’ll give brief tasting notes on the other two.

Uigeadail: big and smokey but more like BBQ bacon smoke, I noticed the flavors were more focused than the 10 Year. Earthy notes of leather, tobacco, coal, firey smoke. Then came notes of grains, caramel, more heat, orange peel, chocolate, toffee, dark fruits. It was matured in ex-Bourbon and Oloroso Sherry casks. 50/50 split on the aging for 8-12 years, then married and bottled at 52.54%.

Corryvreckan: Fresh and clean with lots of herbal notes like briney seaweed, rosemary, fennel, licorice, and freshly cut grasses. Then came the deeper notes of coal, smoked wood, peat, pepper, and vanilla. This Whisky actually has the most ppm of smoke but it takes a back seat to all the glorious herbes. Add water and Corryvreckan smells like you’ve doused a fire. Really unique. Cask strength at 57.1%, matured in new French oak.

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We were all happy with our three drams, but then Ardbeg surprised us and brought out tastings of their newest expression, Dark Cove. You may be looking at the above photo and thinking, “where is the Darkness in this Dark Cove cause that looks like a really light Whisky.” Haha, yep, but you should feel good about the color because Ardbeg doesn’t add any additives or color to their Whiskies.

Dark Cove was aged in something called Black Sherry casks, which is a type of Sherry that is thicker, more viscous, and blacker than Pedro Ximénez and incidentally, isn’t sold any more. Dr. Bill Lumsden and the Ardbeg gents had to find someone who was making Black Sherry casks, then got to work on the balance of the Whisky. At first they tried aging new make spirit exclusively in these casks but it wasn’t quite right. Then Dr. Bill decided to blend the Black Sherry aged Whisky with Ardbeg 10 and something really tasty was born.

Dark Cove: Tricole notes (molasses + toffee), over done brisket, meaty, thick, lots of umami, smoke, iodine, band-aid, squid ink, fish sauce.  With all these heavy notes, somehow the palate was really clean and smooth. Dark Cove is definitely a very umami focused Whisky, but is very pleasant and kept me coming back for more. I happily had 3-4 drams of it throughout the night.

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Our tasting was done, and it was time for the Ardbeg Committee members to try Dark Cove. Parrrrty!

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Ardbeg 10 and bags of Peat.

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Oh! There was a dog motif happening at the party too. Shortie is the Ardbeg mascot and he appeared all over Astor Center.

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Here he is again, complete with a crown. Adorable.

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There was also a VR station for the Committee members so they could enjoy a tour of the distillery whilst sipping Dark Cove.

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Fancy Ardbeg Urbanears y’all.

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Lastly, our host Brendan McCarron (the 2nd in command at Ardbeg) wearing a big black cloak (Dark Cove = Dark Cloak) and thanking everyone for coming to Ardbeg Night. Sláinte!

Thanks to The Baddish Group for inviting me to this fabulous event!










Mai Tai Find You In Compton featured on Sirius XM

Mai Tai Find You in Compton

Hey y’all! My friend Madina Papadopoulos (who writes for Paste, Village Voice, and Sirius XM among other things) has included my Cachaça Yaguara Mai Tai in her Summer Sips & Sounds round up! She paired the Mai Tai with Ice Cube’s It Was a Good Day. Cool eh?

Head to Sirius XM to read the whole article and check out some of the other excellent pairings!


Mother’s Day with NOLET’S Gin


Happy almost-Mother’s Day y’all!

Isn’t “mother” a funny word? Your mother, my mother, every mother! Mother… mother, mother. Mother may I? Ya mutha’. I feel like the more I say it, the stranger it sounds. I actually call my mother “Mamoo” which is sort of like Mom +Mam-e (another nickname for her) + “Faboo!” (Animaniacs). I also call my Mother “Hun” or “Dear Hun” and she calls me the same.

My Mamoo is a fabulous lady who likes the finer things in life, so I wanted to celebrate Mother’s Day with the fanciest Gin on earth: NOLET’S Silver Dry Gin.


NOLET’S Gin is one of the most delicious and unique Gins I’ve ever tasted. It has prominent notes of Turkish Rose, Raspberry, Peach, and Lemon sherbet, along with the usual Gin botanicals. The viscosity is excellent (to die for in a Martini), it’s 92.5 proof, and when you sip it, this Gin straight up makes you feel elegant.


Now that we’ve got a glorious Gin, let’s make our mothers a celebratory cocktail or three, shall we?

We’ll start with one based on an Aperol Fizz but with a bit more booze and lots of fruit. Mamoo likes strawberries and oranges, so I’ve thrown those into the mix.


I’ve named this drink for my Dear Hun and these are her initials.

SJ Fizz

  • 1 oz NOLET’S Silver Dry Gin
  • 1 oz Aperol
  • Chilled, dry sparkling Rosé like Cava Rosat or Rosé Brut
  • Garnish: Strawberries, *Cara Cara Orange Wedges, Mint Bouquet

Build in glass: add fruit and a couple of ice cubes to a wine glass. Add NOLET’S Gin, Aperol and gently stir til things are swimming along nicely. Top with sparkling Rosé and garnish with a Mint Bouquet.

*Note: I’m obsessed with Cara Cara Oranges. They are so much more pleasant than regular Naval oranges, have floral & berry notes, and are less acidic tasting.


For this next one, keep that bottle of sparkling Rosé handy cause we’re going to make a French 75 variation. NOLET’S Gin is from the Netherlands, so I’ve named the cocktail accordingly. The number I’ve chosen may or may not have to do with a certain Mamoo’s age…I’ll never tell.


We’re also going to make a pretty pretty princess Citrus peel rose garnish. Grab one Lemon, one Red Grapefruit, a peeler and a cocktail pick. Peel a strip from each fruit, trying to make your peels about the same length. Roll them together into a rose and spear with the pick.


Nice right? A rose for ya mutha’ and to compliment the rose notes in the Gin. SYNERGY!

Dutch 65

  • 1 oz NOLET’S Silver Dry Gin
  • 1/2 oz Lemon Juice
  • 1/4 oz Rich Cane Sugar Syrup
  • Chilled, dry sparkling Rosé like Cava Rosat or Rosé Brut
  • Garnish: Grapefruit & Lemon peel rose

Combine NOLET’S Gin, Lemon juice, and syrup over ice and stir. Strain into your prettiest coupe or champagne flute. Top with sparkling Rosé and garnish with Citrus rose.


Lastly, we’re going to make a variation on a Pimm’s Cup cause what mother doesn’t love Pimm’s? (Every mother loves Pimm’s, she just doesn’t know it yet.)

To make the cucumber garnish, you’ll need to cut the cucumber into long spears, get a zester/channel knife, and score the cucumber.


My mom’s family name is Maddox, hence the name of the cocktail.

Maddox Cup

  • 1 oz NOLET’S Silver Dry Gin
  • 1 oz Pimm’s No.1
  • 1/2 oz Lemon Juice
  • 1/4 oz Rich Cane Sugar Syrup
  • Club Soda
  • Garnishes: Strawberries, Cara Cara Orange wedges, scored Cucumber spear, Mint Bouquet

Build in glass: place cucumber spear in glass, then layer fruit and ice. Add NOLET’S Gin, Pimm’s, Lemon Juice, Syrup, soda and stir gently. Top with Mint Bouquet


Man, that cucumber garnish is really speaking to me. So fresh, so healthy! Your mother would be proud of you for eating your veggies!

Happy Mother’s Day to all of your Moms! May they have the fanciest day ever. Cheers!