Category: Cocktails

My husband is a spirits specialist and is always coming up with his own cocktails, many of which are twists on classics. This is similar to an espresso martini, but in my opinion, so much better! For an after dinner drink, or just an indulgent treat, this Mochatini is perfect. Serve it with shaved chocolate on top as a garnish, and you will not be disappointed. Cheers!

Ingredients

• 2 oz Irish cream (Five Farms Irish Cream)
• 2 oz Chocolate Hazelnut Liqueur (Bottega Gianduia Chocolate Liqueur)
• 1 oz Bourbon (Woodford Reserve Bourbon)
• 5 oz freshly brewed espresso or strong coffee
• 1-2 small pieces of chocolate, dark or milk

Instructions

• Brew your coffee or espresso with your preferred method, set aside.
• Gather your spirits, cocktail shaker, and jigger.
• Pour your espresso in your cocktail shaker, top with 2 oz of Irish cream, 2 oz chocolate liqueur, and 1 oz bourbon.
• Put a handful of ice or one large whiskey cube, broken, into your cocktail shaker, and shake until well chilled.
• Pour your cocktail mixture into a martini glass or glass of your choice.
• With a grater, grate your chocolate finely atop your drink, now it is ready to serve!

Watermelon is the epitome of SUMMER! I just love watermelon and making cocktails with it. This recipe is perfect for a summer bbq, you can make a pitcher of it to please all your guests! The flavor of the basil adds just the right amount of herbal flavor to this sweet drink. I have found a new favorite! But be careful… it’s a strong one!

Ingredients (1 serving)

• 3/4 cup watermelon pieces (cubed)
• 8 leaves fresh basil
• 3 ounce silver tequila
• 1 1/2 tbsp agave nectar
• 3 tbsp triple sec
• 3 tbsp fresh lime juice
• Twang-A-Rita Sunrise Spice for the rim

Instructions

• In a cocktail shaker, add watermelon, basil and a few pieces of ice.  Muddle until watermelon is well juiced and basil is torn.
• Add agave, triple sec, and lime juice and fill with ice.  Cover and shake vigorously for 10 to 15 seconds.
• Rub the edge of the glass with a fresh lime wedge or lightly dip the glass in fresh lime juice.  Dip in chile spice mixture and move glass around to fully coat.
• Double strain using the cocktail tea strainer into the freshly rimmed glass.  Finish with fresh ice.

Mojito’s are one of the most refreshing drinks, perfect for a hot day outdoors near the bbq pit. I wanted to make a twist on the classic, involving some type of berry. As I reflected on the flavors of a classic mojito, I thought blackberries would pair well with mint and would yield a sweet flavor without having to add simple syrup. I’m a huge fan of cocktails that use fruit for sweetness, without having to add sugar. Clean, simple and fresh ingredients, and delicious! Cheers!

Ingredients (2 servings)

• 4 ounces white rum
• 4 ounces club soda
• 1 ounce lime juice, or 3 lime wedges
• 6–7 mint leaves
• 6-8  blackberries
• 3/4 ounce simple syrup or 1 tablespoon of sugar *optional
• cup of ice

Instructions

• In a cocktail shaker, muddle mint leaves, blackberries until pulverized. *add sugar or simple syrup if you are adding it. Add rum and ice and shake for 10 seconds.
• Pour contents into a glass (no straining) and top with two ounces of club soda. Stir and garnish with mint leaves and blackberry.
• For different variations, substitute blackberries for raspberries, strawberries, mangos, blueberries, you name it!

Michelada, or Mexican red beer, is a classic spicy and refreshing drink and goes perfectly on a hot day. I was reading that the Michelada was first created in Mexico during the Mexican Revolution of 1910. As legend has it, the infamous military leader El General, Don Augusto Michel, would lead his battle hardened soldiers to his favorite cantina in San Luis Potosi to enjoy Mexican beer with lime and added hot sauce for character. If you are a Bloody Mary fan and have never had a Michelada, 10/10 recommend giving this tasty beverage a try!

Ingredients

• 1 tbsp Chile lime seasoning (I used Twang-a-Rita Sunrise Spice)
• 2/3 cup tomato juice or Clamato juice
• 1/4 cup lime juice (about juice of 3 medium limes)
• 4 drops worcestershire sauce
• 4 drops soy sauce
• 6 drops hot sauce ( I used Valentina)
• Bottle of Mexican lager beer
• Half a cucumber, peeled and diced
• 2 lime wedges for garnish

Instructions

• Peel half a cucumber and then dice roughly.
• Add chile lime seasoning to a shallow plate.
• Moisten the rim of a beer glass or mason jar with a lime wedge (or for a spicer version, use hot sauce like I did) and then dip them into the chile lime seasoning to coat the rim.
• Fill both glasses with ice. Divide the Clamato and lime juice evenly into each glass.
• Add 2 drops of worcestershire, soy and hot sauce into each glass as well.
• Top each glass with the Mexican beer, stir, then top with diced cucumber and lime wedges and enjoy immediately!

When I was in Austin a few months back, I had the pleasure of attending this cute little patio bar with the best relaxed vibes called Workhorse. They have a ton of local beers on draft, great appetizers (White Wings-chicken breast pieces in buffalo sauce, jalapeño strip, wrapped in bacon and FRIED, and their bar pretzels tossed in garlic and dill), and the most delicious fresh margarita I’ve ever had. After I chugged my 4th marg, I harassed the bartender what her secret was. She said it is all about the fresh ingredients. Keep it simple. She used fresh squeezed lime juice, agave syrup, Tequila Blanco, and Paula’s Texas Orange Liqueur, shaken with a salted rim. It’s perfect. It’s not too sweet, and delivers the margarita of your dreams. Now that I stole the secret formula *insert Plankton maniacal laughter*, my sweet Logan makes these for me all the time! There’s never a wrong time for a marg in Texas!

Ingredients

• 1.5 Oz tequila, blanco or reposado
• 3/4 Oz orange liqueur
• Juice of one-two key limes depending on how juicy, approx 1 Oz
• One bar spoon’s worth of agave syrup, approx 1/4 Oz
• Ice
• Salt for rim

Add ingredients in cocktail shaker, shake with ice until chilled. Serve in margarita glass with a salted rim. Salud!

I spent the weekend with my Mom at her home in Bayview, Texas, right on the tip of Texas on the border and the Gulf of Mexico. Where she lives, there are tons of citrus orchards that have plentiful and giant ruby red grapefruit, Navel and Valencia oranges, Ponderosa lemons, and Key limes. I was lucky enough to get to pick a huge (and heavy) bag of citrus to enjoy with my friends and family. I wanted to be creative a make a refreshing cocktail using what I picked, and this is what I conjured up! I named it Resaca Sunset, because it reminded me of the gorgeous colors in the evening sky over the Resaca behind my Mom’s property. I think this would make a wonderful drink anytime, but especially if it’s hot outside! The freshly squeezed locally grown citrus I believe made this drink even tastier, in comparison to store-bought juices. If you can’t pick your own citrus at an orchard near you (lol)… buy a whole orange and grapefruit at your grocery store and juice it yourself, it makes a difference!

Ingredients

Yield: One batch, approx 2 cocktails

• 2 oz freshly squeezed Valencia or Navel orange juice
• 3 oz freshly squeezed Ruby Red Grapefruit juice
• 4 oz Cranberry Juice Cocktail
• 3 oz good quality Vodka (I used Dripping Springs, a Central Texas Vodka)

Instructions

• Use a citrus juicer to squeeze out the juices from your fruit. Measure out 2 oz of orange juice and 3 oz of grapefruit juice
• Measure out 4 oz of cranberry juice cocktail
• Measure out 3 oz Vodka
• Pour measured ingredients into a cocktail shaker and fill with ice
• Shake until chilled, pour into glass of choice and garnish with citrus rind if you choose

Sage, the herb that reminds me of Thanksgiving. Sage’s pine-like aroma and eucalyptus and citrus notes adds such depth to the muddled sweet black grapes. I found this recipe and thought it fit very well alongside other autumnal dishes. This makes for a refreshing and unique cocktail to serve your guests this season!

Ingredients

(This batch was for an 11 oz glass)

• 5-6 sage leaves
• 25-30 black grapes
• 4 ounces vodka
• ginger ale to taste

Instructions

1. Preheat the oven to 400 degrees. 
2. Line a baking sheet with parchment paper and scatter the grapes on it. 
3. Roast for 30 minutes until the grapes begin to shrivel a bit but not burst. 
4. Remove from the oven and let cool. 
5. To a cocktail shaker, add the sage leaves and the roasted grapes, reserving at least one grape for garnish.  
6. Muddle to release the grape juices and break up the sage. 
7. Add ice and your favorite vodka. 
8. Give it a good shake. 
9. Add ice to a glass and strain the mix over it. 
10. Top with ginger ale and garnish with a sage leaf and a roasted grape.

This sangria is simple and refreshing, full of seasonal fruit and spices that make you taste the beauty of fall. I used a standard red blend table wine which is perfect for everyone’s palates. I love that this incorporated wine, fruit, and cinnamon, some of my favorite things. I plan to serve this recipe at my upcoming Halloween party, and after doing this sample batch, I know it will satisfy my all of my guests!

INGREDIENTS

• 1 bottle light-bodied red wine blend (I used Trader Joe’s Charles Shaw Blend)
• 2 cups apple cider
• 1/4 cup cinnamon simple syrup*
• 1 Honeycrisp of gala apple cored and chopped
• 1/2 orange quartered and sliced
• 3 or 4 cinnamon sticks

INSTRUCTIONS

1. In a large pitcher, combine the wine, apple cider, cinnamon simple syrup, and fruits. 
2. Refrigerate at least 4 hours or overnight prior to serving.

RECIPE NOTES

*Cinnamon Simple Syrup:

1 cup water
1 cup sugar
6 cinnamon sticks

In a saucepan, combine 1 cup of water with 1 cup of sugar. Bring to a boil over high heat and cook until the sugar dissolves and the liquid just starts to thicken. Transfer the liquid to a heatproof container, add the cinnamon sticks, and chill for at least 4 hours.

If the recipe is too sweet or not sweet enough for your liking, you can add more red wine to lessen the sweetness, or more cinnamon simple syrup.

Warm spices like cinnamon, cloves, and nutmeg with apple and citrus makes for Autumn in a cup. I was so excited when I saw H-E-B’s display of Apple Cider and couldn’t help myself but to grab some. We enjoyed this fall beverage accompanied with an herb pork tenderloin, roasted butternut squash, Parmesan brussel sprouts, and wild rice to welcome the fall season into the home. This recipe is simple and can be served warm or chilled, but a good rye whiskey is key in my opinion…we used 4 Year Templeton Rye. Cheers to sugar, spice, and everything nice!

INGREDIENTS

• 1/2 gallon of apple cider
• 2  medium navel oranges
• 1 honey crisp apple
• 3 cinnamon sticks
• 10 cloves
• rye whiskey

INSTRUCTIONS

1. Thinly slice the oranges and apple horizontally.
2. Pour the cider in a large pot and add the slices of fruit, the cinnamon sticks and cloves.
3. Bring to a boil over high heat then lower the heat and let the mixture simmer for about 30 minutes until fragrant.
4. Fill up mugs about three quarters full and add about an ounce of rye whiskey to each mug.
5. Garnish with an apple or orange slice, half a cinnamon stick and cloves.