Cocktail Crate Mixers are Perfect for your Labor Day Soirée

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Hey y’all, pumped today to talk about one of the best things to happen to home bartenders who like to throw parties: Cocktail Crate. If you’ve been reading Home Bar Girl for a while, you’ll know that I’m awfully fond of these well crafted mixers. But let’s get real real, not only are these bottles mad tasty, they make throwing a party really easy!

Cocktail Crate sent me their Grapefruit Daiquiri & Ginger Bee for some Labor Day celebrations. I decided to make two cocktails per mixer so, here we go!

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We’ll start with the Ginger Bee. Made with Honey, Ginger, and a bit of Clove this mixer is sweet, gingery spicy, flavorful, and goes really well with all sorts of aged spirits.

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I decided to go with a Whisky cocktail for the first one. Since I’ve been obsessed with my bottle of Grand MacNish Blended Scotch lately, I used it in a split base with Rye. Feel free to use whatever Whisky or Whiskies you want!

Ginger Bee Whiskey Cocktail

  • 1 1/2 oz Cocktail Crate Ginger Bee
  • 1 1/2 oz James E Pepper 1776 Rye
  • 1/2 oz Grand MacNish Blended Scotch Whisky
  • Garnish: Lemon studded with Cloves

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

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Now for this second one, I made literally the same drink but added my fave Summer Ale, Bell’s Brewery Oberon, as a float. Super tasty stuff! Perfect for a BBQ.

Ginger Brewmaster

  • 1 1/2 oz Cocktail Crate Ginger Bee
  • 1 1/2 oz James E Pepper 1776 Rye
  • 1/2 oz Grand MacNish Blended Scotch Whisky
  • Bell’s Brewery Oberon Summer Ale float

Combine ingredients over ice and short shake. Strain into Collins glass over ice and top with your fave Summer Ale.

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Next up we’ve got the Grapefruit Daiquiri: sweet and refreshing with Lime, Grapefruit, and a bit of Jasmine Tea!

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So, duh, I made a Daiquiri but I used my new fave Rhum, Neisson Blanc 105 proof and it was uhhhhhmazing.

Grapefruit Daiquiri

  • 1 1/2 oz Cocktail Crate Grapefruit Daiquiri*
  • 1 1/2 oz Neisson Blanc 105 (or your fave White Rum)
  • Garnish: Grapefruit peel rose

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

*If I were you, I’d start with Equal parts Rum and mixer and taste. You may need to adjust the cocktail based on how sweet you want it.

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For the second one, I decided to swap out the Rhum for Gin Lane 1751 London Dry Gin and added a lil Ginger Beer for extra funnnnnn. Again, perfect for BBQ times.

Grapefruit Buck

  • 1 1/2 oz Cocktail Crate Grapefruit Daiquiri
  • 2 oz Gin Lane 1751 London Dry Gin (or your fave London Dry Gin)
  • Fever Tree Ginger Beer float
  • Garnish: Grapefruit Rose, Tiki Umbrella

Combine ingredients over ice and short shake. Strain into Collins glass over ice, top with Ginger Beer and garnish.

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Excellent. May your Labor Day festivities be tons of fun, tasty, and easy breezy with Cocktail Crate Craft Mixers! Cheers!

You’re So Kind: Cocktail Crate Ginger Bee

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Last weekend at the Brooklyn Winter Flea, I went to the Cocktail Crate booth to say hello to Alex Abbott Boyd and thank him for the very tasty Spiced Old Fashioned Mixer. In return, he gave me this bottle of Ginger Bee. Isn’t he kind? SUPREMELY KIND!

I love Ginger Bee! It tastes very much like my Honey Ginger Juice but also has a touch of Clove. Yummmm, perfect for the Holidaze. As you can see from the above photo, I’ve already used more than half of the bottle cause it’s just so versatile!

HINT: THIS WOULD BE A GREAT GIFT

And now, the cocktails:

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Since it’s Hot Toddy weather, we’ll start with a Ginger Bee Toddy.

Ginger Bee Toddy

  • 1 1/2 oz Flor de Caña 7 Aged Rum, Bourbon, Rye or Añjeo Tequila (but Aged Rum is SOOO good)
  • 1 1/2 oz Cocktail Crate Ginger Bee
  • 1/4 oz Lemon Juice
  • 1/8 oz or 1 Barspoon Cinnamon Bark Syrup
  • 3-4 oz Hot Water (depends on yer mug size)
  • Clove studded Lemon Wheel

In mug, combine ingredients, top with Hot Water and stir. Garnish with Clove studded Lemon Wheel. Sexy Lemon Wheel. 

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This is another variation on my variation of the Police & Thieves from Gin Palace. RIP Gin Palace, I hope you didn’t sink too far into the ground. 😦

Bobbies & Blockheads

  • 2 oz Pineapple Plymouth Gin
  • 1/2 oz Cocktail Crate Ginger Bee
  • 1/2 oz Cinnamon Bark Syrup
  • 1/2 oz Lime Juice
  • 1/2 oz Grapefruit Juice
  • 2 dashes of Regans’ No 6 Orange Bitters
  • Pernod Pastis Rinse or Absinthe
  • Grapefruit Peel

Rinse Coupe with Pernod and chill. In tin, combine remaining ingredients over ice and shake. Express Grapefruit peel and garnish.

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This is a very tasty Gold Rush variation. Perfect for winter!

Gold Hunter

  • 2 oz Elijah Craig 12 Year Bourbon
  • 1 oz Cocktail Crate Ginger Bee
  • 3/4 oz Lemon Juice
  • Star Anise

In tin, combine Bourbon, Ginger Bee, Lemon Juice and shake over ice. Strain into double rocks glass with ice. Star Anise garnish.

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I mentioned this Punch recipe in my Punch for Two: Brugal Rum post. It’s too good not to mention here in this Ginger Bee review! Perfect way to showcase such a tasty mixer in a Punch format.

St Marks Punch

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1 1/2 oz Flor de Caña 7 Aged Rum
  • 1/4 oz Santa Maria al Monte Amaro
  • 1 1/2 oz Cocktail Crate Ginger Bee (may need to add more Honey Syrup to taste)
  • 3/4 oz Fresh Mandarin Orange Juice
  • 1/2 oz Fresh Lemon Juice
  • 1 dash Hella Bitter Citrus bitters
  • 1 dash Scrappy’s Cardamom bitters
  • Club Soda
  • Lemon slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lemon slice garnish.

Well, that’s it for now! Thanks again to Alex and be sure to get this mixer into your Home Bar. Totally worth it! This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!

Punch for Two: Brugal Rum

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It’s Punch for Two! As previously stated, the very nice people from MBooth Marketing gave me a bottle of Brugal Especial Extra Dry, so we’ll be making the Punch with this Rum. This is a totally tasty dry Rum and such a bang for your buck! Toasted marshmellow, vanilla, coconut and citrus flavours abound.

Holiday times make me think of Punch more than any other time of the year. This may have to do with the fact that last winter I had the greatest Whiskey Punch ever at Dead Rabbit NYC. Woah, damn, I think about that Whiskey Punch all year round. Come to think of it, I may have to head over to Dead Rabbit this week.

Here at my Home Bar, I’m not batching Punch for 20 people, just myself and my girlfriend, aka Punch for Two! As these recipes are created with just two people in mind, some of the rules have changed. But first, before we can talk about the rules, let’s talk about what goes into *Punch.

According to the Death & Co book, Wikipedia and David Wondrich’s Book Punch: The Delights (and Dangers) of the Flowing Bowl, Punch contains: Spirits, sugar, citrus, water and spice. The spice is really what differentiates punch from say, a Gin Sour, Margarita or Daquiri. The other important component of Punch is that Punch is stirred and ice, soda/champagne are added after the ingredients have been properly mixed. This last rule is the one we’ll be breaking when serving Punch for Two. We aren’t going to be leaving the Punch in a bowl with ice, we’re going to shake it, serve it and top it with soda!

And now, the cocktails:

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DKO Punch: I loosely based this one on a Planter’s Punch and the Mandarin Orange slices are so very nice.

DKO Punch

  • 1 3/4 oz Brugal Extra Dry Rum
  • 1/4 oz St. Elizabeth Allspice Dram
  • 1/2 oz Grenadine
  • 1/4 oz Simple Syrup
  • 1 oz Fresh Orange Juice
  • 1/2 oz Fresh Lime Juice
  • 2 dashes Angostura Bitters
  • Carbonated Lemon-aid or Lemon Soda
  • Mandarin Orange Slice

In tin, combine ingredients over ice and shake. Strain into punch cups and top with Carbonated Lemon-aid/Lemon Soda. Mandarin Orange Slice garnish.

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St Marks Punch: The super nice Cocktail Crate man, Mr. Alex Abbott Boyd, gave me the Ginger Bee Craft Mixer at last weekend’s Brooklyn Flea. Isn’t he kind? He’s so kind. It’s similar to my Honey Ginger juice but also has hints of clove. So nice, so perfect for punch!

St Marks Punch

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1 1/2 oz Flor de Caña 7 Aged Rum
  • 1/4 oz Santa Maria al Monte Amaro
  • 1 1/2 oz Cocktail Crate Ginger Bee or Honey Ginger Juice (may need to add more Honey Syrup to taste)
  • 3/4 oz Fresh Mandarin Orange Juice
  • 1/2 oz Fresh Lemon Juice
  • 1 dash Hella Bitter Citrus bitters
  • 1 dash Scrappy’s Cardamom bitters
  • Club Soda
  • Lemon slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lemon slice garnish.

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DeLuna Punch: Yep, you knew it, you knew there would be Tequila and you knew I would name the punch after myself cause I’m so into Tequila! Narcissism!

DeLuna Punch

  • 2 oz Brugal Extra Dry Rum
  • 1/2 oz Espolón Blanco Tequila
  • 1/2 oz Cointreau Triple Sec
  • 1 oz Agave
  • 1 oz Fresh Grapefruit juice
  • 1/2 oz Fresh Lime juice
  • 2 dashes Elemakule Tiki Bitters (Orange bitters work but the Tiki ones have that Spice!)
  • Club Soda
  • Lime slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lime slice garnish.

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*You know what really goes into Punch? A million ingredients and that’s why I love it so much! You can finally make a cocktail with at least eight ingredients and no one will call you silly!

Cheers