Blackberry Rum Bramble

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When I was a youth back in Marin County, California, my family and I used to go to a nearby creek and pick Blackberries from the bushes in late Aug – early Sept. Every year, I think about those hilarious times of fumbling through the brambles, trying not to get too many cuts, and gathering as many berries as we could hold. Then we’d take our treasured fruit back to my mom, who would cook them into a cobbler. (Wow, I sound really provençal right now.)

Ahhhh, childhood.

Anyone up for a late season Blackberry Bramble? Yes? Not just any Bramble though, a Rum Bramble in a Mule cup!

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I got this nice Mule cup from my friend Drinks and Ink at my birthday, thanks dude!

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Blackberry Rum Bramble

  • 2 oz Denizen Aged White Rum
  • 3/4 Lemon Juice
  • 1/2 Cinnamon Bark syrup
  • 7-8 Blackberries
  • 2 dashes Angostura Bitters (optional)
  • Garnish: Lemon Peel

Combine Blackberries, Lemon juice, and Cinnamon Bark syrup and muddle. Add Rum and shake over cracked ice. Dirty pour contents of shaker into Mule cup.

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Scrumptuousness in a mug y’all. Cheers!

Sage Rose

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Y’allllllll, I don’t usually have Jameson in My Home Bar but my girlfriend brought a 375ml bottle home after a business trip. Now, whenever we go out to a dive bar, concert, or somewhere that isn’t a cocktail bar, we usually just order Jame-o on the rocks. It’s great on its own and it hits the spot every time.

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But after getting more Sage from the farmer’s market, it hit me that I could make a sort of Irish Rose with muddled Sage! This is the perfect cocktail to make with Jameson or any other Irish Whiskey you may have in your Home Bar. Simple and supremely delicious.

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Honestly, this is one of the tastiest Whiskey Sours I’ve ever had.

Sage Rose

  • 2 oz Jameson or similar Irish Whiskey
  • 3/4 oz Grenadine
  • 3/4 oz Lemon Juice
  • 5 Sage Leaves
  • Garnish: Sage

Combine Lemon Juice, Grenadine, and Sage leaves in tin and muddle. Add Irish Whiskey, ice and shake. Double strain into double Rocks glass over ice. Garnish with Sage.

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Delicious Whiskey cheers to you all!

Admiral Montenegro

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Y’all, it’s nearly August…YIKES! Ok, ok. Let’s all calm down a minute and reflect on what this means. 1. Summer is not over. 2. The light is changing and we’re looking forward to Autumn, which means that 3. Perhaps we want a lil depth and character in our Tiki drinks.

Amaro Montenegro is here to give us that character!

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Hello Luxardo Cherries, hello frosty glass.

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To the luscious Montenegro I’ve added Flor de Caña 7 (smoothest of all), Carpano Antica (the spices go so well with the Montenegro), Orgeat, and some Lime juice. This is a seriously satisfying and complex Tiki drink. Hope you enjoy!

Admiral Montenegro

  • 1 oz Amaro Montenegro
  • 1 oz Flor de Caña 7 Year Aged Rum
  • 1 oz Carpano Antica Formula
  • 1 oz Lime Juice
  • 1/2 oz Orgeat
  • Garnish: hollowed out Lime Half with Maraschino Cherries

Combine ingredients over ice and short shake. Double strain into double Rocks glass (or short Tiki mug) over crushed ice and garnish.

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Cheers!

SAB Gimlet

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Well, it appears that little bunch of Sage I acquired at the Farmer’s Market on Saturday has got me in the grip! IN THE GRIP! The Sage has clawed its way into my brain and now the only thing I can think about is, “What Gin + Sage cocktail can I make next?”

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You, you’re responsible for this madness! jkjkjk, I luv u and never want you to go away. #SageLover 

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Last night my illustrious girlfriend and I were discussing what to make with the Sage after we got back from jogging and she suggested a Gimlet. Awesome idea, easy drink to riff on. When I think of Sage, I think earthy flavours. My mind immediately turned to Hella Bitters Citrus Bitters cause they have all those extra herbes & spices which really compliment Sage.

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To this I added some St. George Absinthe Verte and used the Berkshire Mountain Distillers Ethereal Gin Batch 11. This is a magnificent American Gin and has an earthier spice set than say, a London Dry. If you have St. George Terroir or Botanivore, that would make a totally awesome sub, as would Greenhook Dry, Dorothy Parker or even Mayfair Gin. You can use a bright Gin, but I wouldn’t recommend a Juniper foward one.

SAB Gimlet

  • 2 oz BMD Ethereal Batch 11
  • 1 oz Lime Juice
  • 3/4 oz Simple Syrup
  • 1 dash Hella Bitter Citrus Bitters
  • 5-6 Sage leaves
  • Absinthe rinse
  • Garnish: Sage leaf

Rinse a double Rocks glass with Absinthe and chill. Combine Lime Juice, Simple Syrup, Sage leaves and muddle. Add Gin, Bitters, and shake. Double strain into double Rocks glass over ice. Garnish with Sage leaf.

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Cheers to all your Sage adventures!

4th of July Daiquiri Party: Blue Daiquiri No. 2

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The 4th of July Daiquiri Party is in full swing on Instagram! If you want to submit a photo and recipe, use the hashtag #4thofJulyDaiquiriParty!

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Today’s Daiquiri is a Blue take on the classic Daiquiri No. 2 from the famous La Floridita Bar in Cuba. I love this Daiquiri, it’s supremely bright and refreshing with nice Orange flavours. I’m literally just subbing the Blue Curaçao for clear Curaçao, so there isn’t much variation here. The blue colour does make me want to get on a plane and go to a tropical island though!

Blue Daiquiri No. 2

  • 2 oz Denizen Aged White Rum
  • Barspoon Senior Blue Curaçao
  • 3/4 oz fresh Lime Juice
  • 1/2 oz Simple Syrup
  • Barspoon fresh Orange Juice
  • Garnish: Orange wedge

Combine ingredients over ice and shake like a rocket! Strain into chilled coupe. Garnish with Orange wedge.

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Cheers to all of us on this 4th of July Holiday weekend!

Rhubarb Express

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Y’all! Worlds have collided, tomorrow is World Gin Day and it’s also Rhubarb Season! Mercury Retrograde be dammed or whatever, this shit is happeniiiiiiing!

Now, obvi you need to read the post about Barb’s Rhubarb Cocktail & Syrup so you can make the Syrup (and read a blog post in a Victorian Era British Lady’s voice). Once you’ve done that, it’s time to make Rhubarb Express.

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You did read read the post, right? You made the Syrup, savoured the gloriousness of cooking Rhubarb and Sugar together and you’re all ready to go? Yes? Great!

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I chose Hella Bitter Citrus Bitters because they are made with four different citrus peels, gentian root, and spices. In fact I would say these bitters are as crucial to Rhubarb Express as Peychaud’s is to a Sazerac. This cocktail is super tart and complex from the herbes in the bitters and vegetal Rhubarb notes, with a shimmering quality from the Lemon Juice.

Rhubarb Express

  • 1 3/4 oz Plymouth Gin (sub Hayman’s Old Tom Gin, any smooth dry Gin)
  • 1 oz Rhubarb Syrup
  • 3/4 oz Lemon Juice
  • 1 dash Hella Bitter Citrus Bitters
  • No Garnish

Combine ingredients over ice and shake vigorously for around 15 seconds. Strain into coupe.

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Bonus: this drink is supremely awesome on the rocks with a splash of soda and a Mint sprig.

Cheers!