Easy Peasy Drinks to Make for Thanksgiving and All Your Other Holiday Parties

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It’s that time of year again. Not only is it Thanksgiving, it’s Thanksgiving during a election year, meaning that you’re probably feeling salty towards at least some of your friends and relatives or perhaps they’re feeling salty towards you! What will ease the anguish you’re experiencing as you mentally prepare yourself to share a meal with your loved ones?

A drink that’s what!

Ok, so now you realize you have to make drinks for a whole bunch of people, AND you’re feeling salty. What to do?

Keep it easy man! Today, I’m gonna give us a few large-format cocktails that will work for all the upcoming holiday parties and give you a lil peace of mind. Ready? Let’s go.

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Firstly, you could set up an Old Fashioned Station for your guests to help themselves. This is a great idea cause build-your-own-drinks tend to be a hit at parties! You could get a couple different kinds of spirits (Bourbon, Rye, Aged Rum, Apple Brandy, Añejo Tequila, Mezcal, Brandy, etc), different types of sweeteners or a mixer like the excellent Cocktail Crate Spiced Old Fashioned Mixer, an assortment of Bitters, garnishes and let the people do what they want!

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A sparkling wine cocktail: This one is easy cause you can batch your modifiers (like Apple Brandy + Cinnamon Syrup, Angostura Bitters) ahead of time, pour them into the glass and top with prosecco. Donezo!

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Bottled Negroni: This one is almost a no-brainer. Make a bottle sized Negroni, let it hang out in the bottle for a few days and serve as an aperitivo. Super duper easy and the Negroni is a perfect drink to cut through all those heavy foods you’re about to consume.

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4. Punch. Duh. This is by far my fave format for large parties cause Punch is the most communal cocktail of them all. I’ve created many Punch recipes but my two favorites are…

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Winfred Bumbry Punch: This Punch uses Irish Whiskey, two kinds of Rum, Ruby Port, Lemon Sherbet, and Nutmeg. It’s fabulously tasty and was a home run at last year’s Friendsgiving.

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DD’s Cider Punch: this Punch features mulled apple cider, two kinds of Rum, Allspice Dram, Benedictine, and Lemon Sherbet. (If you haven’t noticed, Sherbet is essential in a proper punch.)

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See, that was so easy! Cheers and hope y’all have loads of fun during the holidays!

 

Lapel Piece

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Ladies and Gents, I’ve had a great time making cocktails for Irish Whiskey Month with all of you! As we roll through the last week of March, I’ve got a really killer cocktail with Teeling Single Grain that is both smooth and floral. Let’s step to it!

Oh but first, if you wanna join the party, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.

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What do we say here at Home Bar Girl? “Don’t forget to stirrrrrr, stirring is zen y’all.” Yeaaaah man. Stir til you gaze out the window and grab yer prettiest coupe.

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Cast of Characters:

  1. My intention for this cocktail was to create a Manhattan variation to go with Teeling Single Grain Irish Whiskey. This Whiskey has berry & honey notes which definitely made me think of…
  2. Montenegro! What goes better with honey than flowers? Amaro Montenegro is the perfect spring Amari and I felt like its floral notes were apropos.
  3. Initially, I made this drink with Italian Vermouth but switched it because Dolin Rouge is lighter in body than its Italian counterparts. Manhattan variations can be really tricky because you are working with so few ingredients and I didn’t want the Vermouth to overpower the other two ingredients in the drink.

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What do gentlemen frequently put in the lapel of their suit in the spring? A flower.

Lapel Piece 

  • 2 oz Teeling Small Batch Irish Whiskey
  • 1/2 oz Amaro Montenegro
  • 1/2 oz Dolin Rouge Vermouth
  • Garnish: Lemon peel

Combine ingredients over ice and stirrrrrrrrrrrrrrrrr. Strain into chilled coupe, express Lemon peel and garnish.

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Cheers y’all!

Blind Tiger

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Today I’ve got a lively and flavorful concoction for Irish Whiskey Month! Teeling Small Batch is joined by Jamaican Rum, Citrus sherbet, and a bunch of herbaceousness for this exciting tipple.

If you wanna join the party, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.

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Yeah y’all, my fave split base is back in action! If you haven’t put Teeling Small Batch with Smith & Cross Jamaican Rum, you need to step to it!

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Cast of Characters:

  1. I wanted to use Citrus Sherbet with Teeling Irish Whiskey and Smith & Crosss cause I thought they would make some serious magic together. Turns out they do!
  2. Then I wanted to add some herbaceous notes to the drink to add depth and make things more interesting. Since Amaro CioCiaro has a lot of Orange flavor, it seemed just right to compliment the Sherbet.
  3. Lastly, I added Dale Degroff’s Pimento Bitters because they have Wormwood, Anise, and spices. Basically, I wanted to make things even more interesting.

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Blind Tiger

  • 1 1/2 oz Teeling Small Batch Irish Whiskey
  • 1/2 oz Smith & Cross Navy Strength Jamaican Rum
  • 1/2 Amaro CioCiaro
  • 1/2* oz Citrus Sherbet
  • 1 dash Dale Degroff’s Pimento Bitters (sub Allspice Dram)
  • Garnish: freshly grated Nutmeg

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

*If 1/2 oz makes the drink too sherbety for you, change it to 1/4 oz and taste.

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Sherbet dreams y’all! May your Irish Whiskey Month be supremely delicious!

The Viriditas Cocktail

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Happy St. Patrick’s Day y’all! Today I’ve got a very special cocktail with Teeling Whiskey. Gurrrrrl, “Why is it very special?” Well, I’ve been working on this recipe for a whole year and am finally feel ready to show it to you during Irish Whiskey Month 2016.

Speaking of which, if you wanna join the prrrrrty…use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.

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Stirrrrrrrr. Take a deep breath. Stirrrrrr again. Sigh with contentment. Rinse. Repeat.

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So, “Home Bar Gurl, a whole year? what were you waiting for?” Glad you asked.

Last March, I was perusing Martin’s Index of Cocktails whilst hunting for Irish Whiskey recipes. I came across a recipe for the “Shamrock Cocktail” from 1917 which looked promising.

Shamrock Cocktail (Recipes for Mixed Drinks, 1917)

  • 1 oz Irish Whiskey
  • 1 oz Dry Vermouth
  • 3 dashes Green Chartreuse
  • 3 dashes Crème de Menthe
  • Garnish: Olive

Stir over ice, strain into a cocktail glass, and garnish.

Sounds pretty good right? I know this is a gimmicky holiday drink but it’s honestly tasty! That being said, I kept tinkering with the recipe throughout the year til I felt like it would stand up to our current palates. Like you could drink it whenever, wherever, during any time of the year and still be like, “yeaaaaaah man. That is an awesome drink!”

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Cast of Characters:

  1. I kept the Irish Whiskey as the base ingredient and used Teeling Small Batch cause it plays so well with others.
  2. But then I felt like the drink needed a little more backbone and some extra botanicals. Hayman’s Old Tom Gin called to me and I said “yaasssss kween!”
  3. I swapped the Crème de Menthe for something more herbaceous and complex while still being minty: Branca Menta!
  4. I kept the Green Chartreuse for herbaceousness and the Dolin Dry cause y’all know that I luuuuuuuv Dolin Dry in anything.

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Oh, and I kept the Olives as a garnish cause the brininess and vegetal qualities of cocktail Olives really do compliment this drink! I know it sounds weird but it tastes sooooo goooood!

Viriditas Cocktail

  • 1 1/2 oz Teeling Small Batch Irish Whiskey
  • 3/4 oz Dolin Dry Vermouth
  • 1/2 oz Hayman’s Old Tom Gin
  • 2 tsp Branca Menta
  • 1 tsp Green Chartreuse
  • Garnish: Olives (however many you want!)

Combine ingredients over ice and stirrrrrrrrr. Strain into coupe and garnish.

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Also, look at this vintage coupe! I just got it and I want to give a huge thanks to Duke’s Liquor Box for carrying such beautiful wares! Luv u!

May your St. Patrick’s Day be awesome and try not to get too crazy. Remember to drink in moderation, have tons of water, and don’t forget the Ibuprofen + Coconut Water!

Luv y’all in this Irish Whiskey Month!

 

 

Brigid’s Miracle

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Happy Pi Day everyone! Spring has sprung in North America during this glorious Irish Whiskey Month! All the new green grass and freshly budding leaves have inspired me to create an herbaceous cocktail with Teeling Single Grain Whiskey.

If you wanna join the party, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.

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Basking in the sunlight, she reached for her stirring glass and copper tools. She poured the ingredients in, added ice, and began to stir. She gazed thoughfully out the window, “Why has that man decided to wear flip-flops? This is New York City. You can’t wear flip-flops on the streets in this town!” 

Suddenly, she remembered that she was stirring a cocktail and stopped the motion of her right hand with a flick of the wrist. She grabbed the julep strainer, poured the cocktail into a coupe, and said to herself, “Gurrrl, it’s ok. He must be from out of town and has no idea that flip-flops are the most dangerous footwear he could have chosen.”

She took a sip and smiled. Her thoughts drifted far away.

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Here are the glorious ingredients for this springiest of spring libations. What posessed me to put these flavors together? Well…

I had one goal: I really wanted to have St. George Absinthe (anise, lemon grass, grassiness, herbaceous glory), Chartreuse Jaune (flowers, honey, flowers, saffron, flowers, etc), and Teeling Single Grain (berries, grains, honey, wonderfulness) hang out in the same glass. The Dolin Dry was for length and for awesomeness. Dolin Dry is always awesome.

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I’ve decided to put some of my St. George Absinthe in a small bottle so I can use it by drops from a pipette. I considered using an Absinthe rinse, but didn’t want to waste any of it and wanted to control how much flavor it contributed to the drink. Accuracy is key when using small amounts of Absinthe.

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I wanted the presentation for this drink to be as simple and inviting as possible and so have chosen to discard the peel. If you’d like to keep the peel in the drink, go for it!

Brigid’s Miracle

  • 1 1/2 oz Teeling Single Grain Irish Whiskey
  • 1/2 oz Dolin Dry
  • 1/4 oz Chartreuse Jaune
  • 15 drops St. George Absinthe Verte (1. 5 dashes)
  • Garnish: Lemon peel expressed and discarded

Combine ingredients over ice and stirrrrrrr (until you gaze out the window and lose yourself in the moment. Remember stirring is Zen.). Strain into chilled coupe. Express Lemon peel and discard.

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The name of this drink is a nod to one of the patron saints of Ireland and a symbol of spring: Brigid of Kildare. May all your cocktails be marvelous and your #IrishWhiskeyMonth be sensational!

The Captain’s Leave

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Happy Friday to all you #IrishWhiskeyMonth party people! It’s finally spring in NYC and I’m so happy not to be wearing a million layers, and a jacket, and a hat, and gloves, and giant snow boots. To celebrate this change of season, I’ve made a Tiki Drink with Teeling Small Batch Whiskey.

If you wanna join the fun, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.

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Hello dreamy umbrella, cherry & piña. You make me wanna swoop off to a tropical beach!

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Here are your cast of characters:

  1. I wanted to put Teeling Small Batch with…
  2. Apricot Liqueur cause it’s warm and sunny out. #happiness
  3. I knew the Orange Flower and Almond notes in Orgeat Syrup would go well with Apricot.
  4. Lastly, Lemon Juice for acid, length, and to balance the sweetness.

This combination of flavors was also inspired by two classic cocktails: an Army & Navy and a Colonel Cocktail (1937 version: Whiskey, Apricot Liqueur, Grapefruit, Simple Syrup).

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The name of the drink is an homage to the two cocktails mentioned above, except that the commanding officer in question is on holiday. The Captain has left the ship, is headed to a deserted island, and is on leave. Don’t call, he won’t pick up the phone.

The Captain’s Leave

  • 1 3/4 oz Teeling Small Batch Irish Whiskey
  • 1/4 oz Rothman and Winter Apricot Liqueur
  • 1/2 oz Orgeat
  • 1/2 oz Lemon Juice
  • Garnish: Tiki Umbrella, Pineapple Chunk, Maraschino Cherry

Combine ingredients over ice and shakity-shake-shake. Strain into double rocks glass over crushed ice. Garnish. Tiki time.

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Suuuuuuper dreamy. Welcome to the weekend y’all! Have an excellent #IrishWhiskeyMonth!

Revivalist Punch

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Alright, alright, alright. We’re rolling deep with this Irish Whiskey Month party, deep into the late 19th Century! I’ve got another take on a Classic Cocktail for y’all, so let’s dive right in.

If you wanna join the fun, use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail. I’ll be using Teeling Small Batch and Single Grain Whiskies cause I am waaaay into them.

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To prep for all these Irish Whiskey drinks, I’ve been reading through the Whiskey recipes on Martin’s Index of Cocktails and Mixed Drinks. (iOS only) If you don’t have this app, I STRONGLY RECOMMEND it! Over 2,000 drinks from the mid 19th-early 20th centuries! It’s like a historical index of cocktails!

At some point I stumbled across a recipe for a “Genuine Whiskey Punch” from 1891 with Whiskey, Lemon Juice, Gum Syrup, and Jamaican Rum as a float. INTERESTING! Then I found another recipe called “Whiskey Punch” from 1917 with Whiskey, Pineapple Gum Syrup, Red Vermouth, and Lemon Juice.

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Cast of Characters:

  1. I decided to riff on the 1917 recipe considering that I have Pineapple Gum Syrup
  2. and the Teeling Single Grain has a lot of berry notes which go well with
  3. Quinta Infantado Ruby Port. I decided to swap Red Vermouth for this Port cause it’s both a bit sweet and dry at the same time. It also has mad berry notes that reinforce the berry notes in Teeling Single Grain.

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Y’all know I’m obsessed with Punches, so if you wanna make this into a large format Punch: scale up, add water to taste, and chill before serving.

Revivalist Punch

  • 1 1/2 oz Teeling Single Grain Irish Whiskey
  • 1/2 oz Quinta Infantado Ruby Port (dry Ruby Port)
  • 1/2 oz Pineapple Gomme Syrup
  • 1/2 oz Lemon Juice
  • Garnish: Lemon peel Rose, Luxardo Maraschino Cherry

Combine ingredients over ice and shake hard. Strain into a fancy tumbler with ice and garnish.

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Hope y’all enjoy Revivalist Punch! Have an excellent #IrishWhiskeyMonth!

#IrishWhiskeyMonth with Teeling

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Happy Leap Day Y’all! Tomorrow begins one of my favorite months, March (aka Irish Whiskey Month). I’m totally obsessed with Teeling Whiskeys so I’ll be making a bunch of cocktails with the two bottles pictured above.

Since I want this month to be a real PRRRRTY, I’ll be reposting cocktails on Instagram that have the hashtag #IrishWhiskeyMonth.

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If you’ve been reading my blog since last March, you’d know that the first time I tasted Teeling Small Batch Whiskey a lil rocket ship launched in my soul. It’s aged in Nicaraguan Rum casks which means it plays extremely well with all things tropical. As someone who’s obsessed with Tiki, this Whiskey is near and dear to my heart.

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Equally as near and dear to my heart is Teeling Single Grain. Like my Californian self, this Whiskey was aged in exclusively California Red Wine barrels. (Yes, I myself was aged in California Wine during gestation. It was the early 1980s.) As a result of this really unique process, Teeling Single Grain has loads of berry notes and really killer body.

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So, take a couple days, get yerselves prepped, and let’s have a roaring #IrishWhiskeyMonth!

Winfred Bumbry Punch

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Soooooo, woah. I feel like a whirlwind of things have happened! We returned from our holiday in Tulum, Mexico to Brooklyn and then it was Thanksgiving week which meant parties, parties, and feasting and several batches of Punch! AAAAAAAAAAH.

However, I would never complain about an opportunity to create a new Punch, especially not one with such exciting ingredients.

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I created this particular batch for a Friendsgiving party with some of my oldest friends. A long time ago, in a galaxy far, far away, I met many wonderful people in Birmingham, AL where I lived for 10 years. I played in bands with these people, threw dance parties with these people, and they became my crew.

At one time or another, myself and some of these wonderful people moved here to NYC and now we’ve all been pretty tight for around a decade. We have a group text that has been named several ridiculous things (Autumn Boyfriends, Looty Sweater Clurb, 10 Red Dancing Lady emojis in a row), but is currently named Winfred Bumbry.

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Here are the cast of characters for Winfred Bumbry Punch: Teeling Small Batch Irish Whiskey + Smith & Cross make up my fave split base of all time. Ruby Port + Plantation Barbados 5 for length, greater depth, and cause Port is SO GREAT IN PUNCH. Lemon Sherbet cause I’m obsessed, LITERALLY OBSESSED with making classic Punches, and classic Punches frequently have Sherbet as an ingredient.

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Don’t forget the Nutmeg! It’s the only Punch garnish you’ll ever need.

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There were 7 people at our Friendsgiving party and we drank ALL the Punch. ALLLLLL OF IT. But hey, my friends are big drinkers so one could probably serve 8-9 people with this Punch.

Winfred Bumbry Punch

  • 1 1/2 Cups Teeling Small Batch Irish Whiskey
  • 1 1/2 Cups Navy Strength Rum (Preferably a blend of Demerara and Jamaican Rums)
  • 1 Cup Plantation Barbados 5 Year Rum
  • 1 Cup Ruby Port
  • 1 1/2 Cups Lemon Sherbet
  • 6 cups Club Soda + 1 large Ice block* for the Punch bowl
  • Garnish: freshly grated Nutmeg
  • Glassware: Tea Cups or Punch cups

Combine Whiskey, Rums, Port, and Lemon Sherbet in an airtight container. Stir ingredients and chill for a few hours or overnight. When serving, add an Ice block and Club Soda to Punch bowl. Grate Nutmeg over the top of the Punch bowl and serve.

*You could freeze water in a Quart size tupperware overnight and use that as the Ice block if you don’t need to be fancy. Personally, I don’t need to be fancy.

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Cheers to all y’alls Holiday Parties!

 

 

Punch for Two: Liberties Punch

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Yeahhhhhhhh, now that it’s Punch for Two season, I’m just gonna keep rocking and rolling with these tasty recipes. Today’s Punch features the undeniably delicious Teeling Single Grain Irish Whiskey in a classic format. I’m drooling just looking at the photos.

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As we discussed in the last Punch for Two post, I’ve been reading the totally hilarious and immensely practical book Punch by David Wondrich. Therefore, I’m trying to keep things classic, keeping the garnishes to a minimum, and perhaps most importantly, adding WATER.

It also means that I worked up the courage to tweet David Wondrich and ask if he’d ever used Teeling Small Batch Whiskey in a Punch. (Cause y’all, that shit is aged in RUM CASKS! Perfect for Punch!)

He replied that he had not and wanted to know how it turned it out. Teeling also weighed in and wanted to know the results of a Small Batch Punch. HOWEVER, I don’t have the Small Batch right now, I have the Single Grain, and while I don’t YET have a recipe for that, I do have a recipe for this!

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Here are our cast of characters for this most libertarian of Punches: Teeling Single Grain Irish Whiskey, Ruby Port, Lemon Sherbet (if you haven’t made this by now, I’m not sure if we can still be friends…), and Bittermen’s utterly fantastic Elemakule Tiki Bitters.

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Liberties Punch for Two (yields 2-3 servings per person)

  • 4 1/2 oz Teeling Single Grain Irish Whiskey
  • 1 1/2 oz Ruby Port
  • 1 1/2 oz Lemon Sherbet
  • 2 dashes Tiki Bitters
  • 3 oz Cold Water
  • Garnish: Lemon peels from the Oleo Saccharum

Combine ingredients in container and stir. Place in refrigerator for around an hour, til liquids have chilled. Serve in Punch cups with ice, garnish with Lemon peels from the Oleo Saccharum.

Yummmmmm. 🙂

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*I would like to point out that these three supporting elements make one of the best Punch bases I’ve tried.

Cheers to Teeling for their supremely delicious Whiskey and the Baddish Group for sending it to me.