Tag Archives: cocktail recipe

Friday Feature Cocktail: Lovely Lychee

My wonderful coworker informed me that tomorrow is Australia Day! While I (unfortunately) have never been to Australia, I have many friends who have visited and fell in love with it down there, which makes me an Aussie fan by default. Because of their trips I have also heard countless stories and seen enough sky diving videos and kangaroo photos to feel like I’ve been there myself.

In honor of Australia day I’m featuring a Jacob’s Creek cocktail, the Lovely Lychee.

Lovely Lychee:

  • 1 1/2 oz. Lychee juice, nectar, or puree
  • 1 oz. fresh orange juice
  • 3 oz. Jacob’s Creek Moscato

Directions: In a wine glass, add all ingredients over ice, and stir. Garnish with an orange slice and floating blueberries

Happy Australia Day!

Cheers Mates 🙂


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Friday’s Feature Cocktail – Peach Cran Cosmo

A round of Peach Cran Cosmos, featuring a collection of ABSOLUT and Hiram Walker products.

Happy Friday and Happy June, Cocktail Culture readers! Even having been a shortened week, I’m still itching for the weekend and the chance to mix up my next cocktail. Here’s what’s on the drink menu: Happy Hour and cocktail inspiration struck yesterday afternoon and I developed this Peach Cran Cosmopolitan that I’m anxious to share with you.

Peach Cran Cosmo: Created by Stephanie Jerzy

  • 1 part ABSOLUT Vodka
  • 3/4 part Hiram Walker Peach Schnapps
  • 1/2 part Hiram Walker Triple Sec
  • 1/4 part fresh lime juice
  • 1 part cranberry juice

Shake all ingredients with ice and strain into a chilled cocktail glass.

It’s a very simple twist on the traditional Cosmopolitan recipe (1.5 parts Citrus Vodka, 3/4 part Triple Sec, 1/4 part lime, 1 part cranberry) and I think I could perhaps even modify this recipe to make it a bit simpler. I’d be open to trying this without the Triple Sec and adding in an extra 1/4 or 1/2 part of vodka to give the drink a little more zing. However, my coworkers and I did enjoy the balance of sweet and tart that this ratio offered.

What are you itching to sip on this weekend? As always, I’d love to hear your feedback in the comments below.

Cheers to a great weekend!

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The Cinnamon Sidecar Strikes Again!

Are you familiar with the website Served Raw? If not, well, what are you still doing here? Go give them a read!

Wait, actually, don’t go yet! Let me tell you some more about them first.

San Fran-based Served Raw is all about sharing what’s new, crafty, and distinctive in the food and cocktail scenes, whether it be interviewing the “Genius” minds behind the stick or offering suggestions for inventive food and party tips. The Cinnamon-forward “Cidecar” recipe I wrote about last week, featuring Hiram Walker Original Cinn, is back in action again today; yet this time, I’m thrilled to say that Served Raw’s “Raw Bar” has the full scope of this new recipe’s ingenuity.

Ok, now go ahead and give their site a peek. 🙂


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24 Drinks: 24 Sour

Cocktail Culture’s going to keep the gin drinks coming with “24 drinks with Beefeater 24,” a warm-weather series that’ll stretch through summer and provide you with some delectably light cocktails.

Man, I’m a sucker for an egg white cocktail. Last week I shared the Sea Fizz cocktail, and now I’ve got another foam-topped summer treat to share. Bonus—the ingredients should all be relatively easy to get your hands on. Just make sure to shake the daylights out of this one with plenty of ice (so the egg white doesn’t deflate in your drink). It’s a keeper, for sure!

24 Sour

2 oz. Beefeater 24 Gin

1 oz. fresh-squeezed lemon juice

1/2 oz. Benedictine

1/2 oz Simple Syrup

2 dashes Angostura Bitters

1 egg white

Shake all ingredients vigorously with ice and strain into a chilled glass. Garnish with an orange wedge and cherry.



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24 Drinks: Lambeth Lemonade

Cocktail Culture’s going to keep the gin drinks coming with “24 drinks with Beefeater 24,” a warm-weather series that’ll stretch through summer and provide you with some delectably light cocktails.

This week’s “24 Drink” is a simple summer sipper. Serve this sophisticated lemonade cocktail at your next cook-out. It’s lovely and delicious!

Lambeth Lemonade

1 ¾ oz. Beefeater 24 gin

1 oz. Lillet

¼ oz. Raspberry Syrup

Top with Fever Tree Bitter Lemon

Add first three ingredients in a cocktail glass and stir. Top with bitter lemon. Garnish with a lemon wedge and fresh raspberries.


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Somewhere That’s Green…

Let me let you in on a little secret—I’m no Martha Stewart. Spring is in full bloom now and I’ve really been trying to get a garden going, but I’m finding I most definitely DO NOT have a green thumb.

Observe this photo—miniature yellow roses, my favorite! They were a house-warming gift from my grandmother and I assure you they looked gorgeous when she brought them over. But less than two weeks later they are withering away, poor things. I give them water. I give them sun. I’ve given up.

Better stick to something I know—Spring Drinks. I thought this one was particularly appropriate and so easy you can’t possibly screw it up (trust me)! Refreshing, lively, and green—it’s the exact opposite of my garden. Enjoy!

Artist’s Garden

1 part Pernod Absinthe

¼ part diced cucumbers

2 parts ice cold club soda

Add ingredients in a stemmed glass, give a quick stir, and garnish with a cucumber wheel. I also rimmed my glass with a little rock salt but that’s just my taste!


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Absinthe Cocktails for Halloween

spooninglass2There’s something about Absinthe that just fits with Halloween. It’s mysterious, it’s romantic, it seems dangerous. Of course, if you drink the stuff properly (traditional ritual or quality cocktails) there’s nothing scary about it. But it’s still fun to play it up for the holiday. Here are a few Halloween-appropriate cocktail recipes from Pernod Absinthe. Enjoy!

Obituary Cocktail

• 2 parts Plymouth Gin

• ¼ part Dry Vermouth

• ¼ part Pernod Absinthe

Combine in iced tumbler. Stir well; strain into chilled cocktail glass; garnish.


Death in the Afternoon

• 3 parts GH Mumm Brut Champagne

• ½ part Pernod Absinthe

Add Pernod Absinthe into a chilled champagne flute. Add iced champagne until absinthe attains proper opaqueness.


Mad Mimosa

• 2 parts GH Mumm Brut Champagne

• 1 part Orange Juice

• ¼ part Pernod® Absinthe

Add ingredients to champagne glass.


Root of All Evil

• 1 part Pernod Absinthe

• 3 parts Root Beer

Fill cocktail glass with ice. Pour in Pernod Absinthe and top with a quality Root Beer

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Gary Regan’s Everest

24 EverestThis cocktail, taken straight from my Beefeater 24 cocktail recipe book, combines flavors of citrus, tea, & curry. That’s right—curry. Named after the Indian restaurant in Gary’s hometown, this one delivers as a unique and well-balanced drink.

Everest by Gary Regan

2 ½ oz. Beefeater 24

¾ oz. Coconut/curry paste

½ oz. fresh squeezed lemon juice

Mix 1 tsp. curry powder with 1 ½ oz.Coco Lopez to make a paste. Shake all ingredients vigorously with ice and strain into an iced filled glass.


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Drink This: Sidecar

fallTreeBecause Michael Dietsch, over at A Dash of Bitters just called it the perfect starter cocktail, and Camper English over at Alcademics is going to be covering Cognac for some time to come, I figured I should post this classic cocktail—the Sidecar. For me, the richness of the cognac combined with the light, citrus flavors of the Triple Sec & lemon juice also make this drink ideal for autumn sipping (and what d’ya know?-it’s the first day of fall!).

It’s also super easy to make (which is a real plus for me right now). I haven’t had a whole lot of time for cocktail experiments—being that my wedding is in twelve days and I’m working on my best Bridezilla impression. But with a drink as simple and enjoyable as the Sidecar, I can easily find a quick escape. Oh, and the recipe might just be simple enough for the banquet hall to handle on the big day. Here’s it is—Enjoy!


(this is how I make it but feel free to work on the balance until it’s to your liking)

1 ½ oz. Cognac (something like Martell VS)

¾ oz. Triple Sec (like Hiram Walker)

¾ oz. Fresh Lemon Juice

Shake over ice and serve in a chilled cocktail glass. Garnish with a lemon slice (which I like to dip in sugar first). Cheers!

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Drinks of Summer: English Afterthought

imbibe2This post is part of Cocktail Culture’s Drinks of Summer series, in which we will feature light & refreshing warm-weather cocktails.

I’m just now getting around to reading Imbibe’s Summer Drink Guide & I love the sound of this new cocktail from Michael Geist at The Edison in Los Angeles. Haven’t had the chance to try it yet but it sounds delicious. Adding ginger beer to the grocery list this weekend! Cheers!

English Afterthought by Michael Geist

2 oz. Gin

1/2 oz. St. Germain

1 Tbsp. fresh blueberries

1 Tbsp. fresh ginger, peeled and finely chopped

Ginger beer

Ice cubes

Muddle blueberries and ginger in glass. Fill glass with ice, then add gin and St. Germain. Stir, top with ginger beer and garnish.

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