Rick Bayless’ Ancho Chile Old Fashioned

Distillerista-Ancho-Old-Fashioned

I should preface this post with full disclosure, I’m a HUGE Rick Bayless fan. Any time I’m in Chicago a stop at one of his Frontera eateries is an absolute must. In fact, I must tell you that on a recent trip I was introduced – by some dear friends and fellow fans – to the pure. addictive. crack. that is the Ahogada Torta, a juicy carnitas sandwich served in a pool of spicy tomato and chile de árbol broth! Aaaaaand I digress. This blog is about craft liquor and cocktails, dammit!

As delicious and addictive as Bayless’ Mexican fare may be, the margarita and cocktail recipes from his book FRONTERA: Margaritas, Guacamoles and Snacks may just give his food a run for it’s money. Chock full of unique margarita variations and riffs on classic cocktails, – often retooled with agave spirits, chiles, etc. – FRONTERA is a treat for any Bayless fan. Or really anyone who isn’t afraid to dress up a classic marg! The days have been chilly and overcast here in El Niño land so this spicy Tequila Old Fashioned felt like the perfect warm-me-up nightcap. Here’s how to make it…

Tequila Old Fashioned. Adapted from FRONTERA: Margaritas, Guacamoles and Snacks by Rick Bayless and Deann Groen Bayless. Makes 1 drink.

Ingredients:

  • 1 dried ancho chile
  • 1 oz 100% blue agave Añejo Tequila (I used Casamigos Reposado because I had it on hand)
  • 1 oz good quality Bourbon
  • 3 dashes orange bitters (I used Hella Bitters‘ citrus bitters)
  • .25 oz agave or rich (2:1) simple syrup (I used raw honey)
  • 6-10 ice cubes

Directions:

  1. Cut a piece of chile roughly 1 x 2 inches. Muddle in the bottom of a cocktail shaker or mixing glass until aromatic.
  2. Pour in the tequila, bourbon, bitters and agave. Add ice and stir for 10 seconds.
  3. Strain into a 10 oz. rocks glass. Let chile float on top as garnish.

Ancho1{ The Lineup: Ancho Chiles, Tequila, Orange Bitters and Bourbon}

Ancho-Old-Fashioned-Distillerista-2{ One thing I love about FRONTERA is each cocktail includes recipes for one drink and a larger batch. SO handy. }

Distillerista-Ancho-Old-Fashioned-Cocktail{ Crate & Barrel Stainless Steel Muddler | NY Rocks Glass }

Distillerista-Tequila-Old-Fashioned

{ All photos above by Megan Burgess }

Distillerista-Ahogada-Torta

{ P.S. The Ahogada Torta at XOCO River North!!! 😉 *THANKS TEAM P* }

You might also like: Sparkling Peach Margaritas & Distillerista Guide to Baja & Valle de Guadalupe

Share this post!

Join Distillerista for a Holiday Happy Hour!

wreath invite

Calling all San Diego friends: We’re co-hosting a Holiday Happy Hour with Vocabulary Boutique this Friday, December 18th! Please join us for shopping discounts and specialty cocktails crafted by yours truly featuring local San Diego spirits. Enjoy a festive drink, finish up that last bit of holiday shopping and support local entrepreneurs – what could be better?! Hope to see you there!

Basil-95-Distillerista-5 cheers

Holiday Happy Hour Details:

When: Friday December 18th 5:30-7pm

Where: Vocabulary Boutique – 414 West Cedar Street San Diego, CA 92101 – in the heart of Little Italy!

What: Festive Distillerista Craft Cocktails & Shopping Discounts!

Share this post!

Basil 95 // Vocabulary Boutique

Basil-95-Distillerista-4

{ La Fete Flutes | $20 each, 10% off for a set of 6 }

We’ve had quite a few things to celebrate as of late (my Artisan Spirit Mag feature, finally naming the distillery! & our first two test batches of gin turned out really really well) so it’s only appropriate that we wrap up a couple of successful weeks by sharing our second collaboration with Vocabulary Boutique: a simple champagne cocktail I’ve coined the Basil 95, paired perfectly with chic, gilded stemless champagne flutes.

Champagne cocktails are the easiest things to make and deliver major wow factor with seriously minimal effort. Anytime a cork is popped and a glass is topped off with bubbles, you know good times are in order. This recipe in particular is a cinch to make and even easier to drink. Basil-infused honey simple syrup and Cava – dry Spanish sparkling wine – create the perfect celebratory cocktail. But the best thing about this recipe is that it can be easily adapted to any season or occasion. Just swap out the basil for another herb or flavor vehicle (orange peel! ginger root! loose leaf tea!) and you’ve got a festive and customizable drink for a crowd.

Basil-95-Distillerista-3

Basil 95 Serves 6

Ingredients:

  • 1 batch basil honey simple syrup (*recipe to follow)
  • 1 bottle Cava or your favorite dry sparkling wine
  • fresh basil leaves to garnish

Directions:

  1. Make basil honey simple syrup.
  2. Fill each glass with .5 oz simple syrup or more, to taste.
  3. Top carefully with sparkling wine, allowing time for bubbles to subside and topping off again.
  4. Garnish each glass with a basil leaf.

*Basil honey simple syrup: Combine 1 cup raw local honey and 1 cup water in a small sauce pan and stir over medium low heat until honey fully dissolves. Remove from heat and add a handful of fresh basil. Let basil steep as the syrup cools. Once completely cool strain into glass jar or bottle and store in fridge for up to 2 weeks.

Basil-95-Distillerista-2

Pro-tip: tilt the glass and pour the sparkling wine so that the stream of liquid hits the angled edge of the glass, just below the lip and not the bottom of the glass. This keeps the bubbles in check and helps prevent the wine from bubbling over.

Basil-95-Distillerista-6

Aren’t these gilded stemless champagne flutes the sweetest?! A set of 2 or 4 would make the perfect hostess gift this holiday season.

Basil-95-Distillerista-Vocab

Incase you missed it: our first Vocabulary collaboration, the Gold Rush (above photo, left)

Basil-95-Distillerista-5{ All photos by Krisnoff Photography }

Want to see more of Vocabulary Boutique? Check out the boutique blog here!

To purchase any of the items you see in this post please email Cecelia at VocabularyBoutique@gmail.com

Share this post!

{Classy} Long Island Iced Tea + Craft Cocktails Book Review

Classy-Long-Island-Distillerista-2

When I think of a Long Island Iced Tea I’m immediately reminded of my senior year of high school and our spring break trip to Cabo. Ten or so friends and I were somehow allowed to run loose in Cabo for a week with questionably minimal adult supervision #ThanksMom. There were several Long Islands involved over the course of said week, as well as the infamous blue-hued drink that goes by the acronym AMF. It’s safe to say my present day drinking habits have matured a bit and I definitely wouldn’t associated the Long Island Iced Tea with upscale craft cocktail culture. Craft Cocktails – a popular cocktail recipe book/collaboration by a handful of ultra-talented bartenders  – has in fact managed to change that with author Brian Van Flandern’s grown up version, aptly named “Drink Responsibly.”

The book was a sweet gift from a friend and while it’s a gorgeous piece of eye candy, the drinks are pretty complex and require several ingredients each. Most of which I either don’t necessarily keep on hand all the time or wouldn’t be down to splurge on an entire bottle of just for one cocktail. Funny enough, this version of a Long Island was the only drink in the book I had all the components for.

Basically a gussied-up version of a Long Island Iced Tea but slightly less alcoholic, the Drink Responsibly is more balanced than it’s rowdy cousin and yet still packs a punch. Like I mentioned, it incurs a long list of ingredients so make sure you have a well stocked bar before attempting this project of a cocktail. Makes 1 drink.

Ingredients:

  • 3/4 oz fresh lemon juice
  • 1 oz simple syrup
  • 1/4 oz Grand Marnier or your favorite orange liqueur
  • 1/2 oz Ketel One or your favorite vodka
  • 1/4 oz Tanqueray No. 10 or your favorite gin
  • 1/4 oz Don Julio Blanco or your favorite tequila
  • 1/4 oz Oronoco or your favorite rum
  • 1 oz Gus Dry Cola (I substituted with Live Soda)

Directions:

  1. Place all ingredients except soda in a cocktail shaker or mixing glass.
  2. Add ice and shake vigorously.
  3. Strain into a highball filled with fresh ice, top with soda and garnish with a lemon wedge. Enjoy!

Classy-Long-Island-Distillerista{ My lineup: Cointreau, Tanqueray No. 10, Casamigos, Hangar 1, Live Soda Cola & Flor de Cana }

Classy-Long-Island-Distillerista-4

Classy-Long-Island-Distillerista-6

Classy-Long-Island-Distillerista-3

Classy-Long-Island-Distillerista-5

Classy-Long-Island-Distillerista-1

{ All photos by Megan Burgess }

Share this post!

Gold Rush // Vocabulary Boutique

Gold-Rush-Distillerista-Header

My first part time job in college was at one of my favorite neighborhood shops: Vocabulary Boutique. Located in Little Italy, Vocabulary offers mens and women’s apparel, stationary, gifts, baby things and home decor, (including these adorable gold tumblers!). It’s literally a one-stop shop for everything, including both a last minute gift and a new outfit you need for that party. Although I no longer work for owner and proprietor Cecelia Church, she’s become a dear friend over the years. We’ve been planning a few blog collaborations ever since I launched Distillerista so stay tuned for more posts like this one where we pair some of Vocabulary’s gorgeous barware with a cocktail recipe. And be sure to scroll down to the end of the post to learn more about Cecelia and Vocabulary Boutique!

Gold-Rush-Distillerista-6{ Gold Leaf Tumblers | $18 each }

On a recent trip to visit Cecelia at Vocabulary, I couldn’t get over these gorgeous tumblers with a textured gold band around the bottom. They seemed like just the perfect vessel for a lazy but elevated late-night whiskey cocktail and this Gold Rush certainly fits the bill. On weeknights when we want a pick-me-up, Luke makes a double batch of these after dinner. They’re so easy and quick to prepare, making them the ideal nightcap to accompany our recent Narcos binges.

Gold-Rush-Distillerista-1{ Locally Made Hexagon Bamboo Cutting Board | $34 }

Makes 1 drink | Inspired by an old Seven Grand cocktail

Ingredients:

  • 2 oz your favorite Bourbon
  • 1 oz fresh lemon juice
  • 1 tsp raw local honey, or to taste

Directions:

  1. Combine ingredients in a shaker and dry shake (no ice) for a good 30 seconds until the honey incorporates thoroughly. It helps if all ingredients are at room temp.
  2. Add ice and shake for an additional 15-20 seconds or until the entire outside of the shaker is cold to the touch.
  3. Strain into a DOF or rocks glass – whiskey cube optional – and enjoy!

Gold-Rush-Distillerista-Insta Gold-Rush-Distillerista-5 Gold-Rush-Distillerista-4  { Sugar Paper “Cheers” Coasters | $36 for a set of 10 }

Cecelia’s background is in theatre set design so it should come as no surprise that her store is decorated and merchandised immaculately. Every time I walk in she’s added yet another sweet, special touch. With new arrivals arriving almost daily, it’s my favorite place in San Diego to find unique pieces I won’t see half my friends wearing and conversation-starting pieces for my home. If you’re a San Diego resident and haven’t checked out Vocabulary yet, please do! I dare you to leave empty-handed. To purchase any of the items featured in this post email Cecelia at VocabularyBoutique@gmail.com. 

Gol-Rush-Distillerista-Film-Strip

{ All photos by Krisnoff Padua }

P.S. Check out Vocabulary Boutique’s blog, The Blah Blah Blah for more photos and inspiration!

Share this post!

Summer Drink Diary

Distillerista-Drink-Diary

I’ve been obsessed with PUNCH, an “online magazine focused on narrative journalism – both written and visual – about wine, beer and cocktails” (as taken from their website) for a while now and when I read this article I knew I wanted to do something similar here on Distillerista. Having been in or trying to break into the wine and spirits industry for a few years now, I’ve spent a looooot of time either loitering at or working in bars and restaurants. And since visiting popular cocktail bars and making friends with talented bartenders and beverage directors is all part of the “job” when you’re a start up distiller, I enjoy sharing their work! So on that note, I’m taking my beloved PUNCH’s lead and starting a new series, Drink Diaries! From time to time I’ll corral my amateur iPhone snaps and heavily filtered Instagrams and clue you in on what I’ve been sipping lately. I hope you enjoy!

Drink-Diary-June

Drink-Diary-Patio-Lamont

Weekend Brunch // These lovelies were from a fun weekend brunch at The Patio on Goldfinch in the Mission Hills neighborhood of San Diego. It’s been a while but pretty sure the one on the left was the Germain Champagne (St. Germain, mint and bubbles) and the right was the Brown Derby (Bourbon, grapefruit and honey).

Drink-Diary-Jaynes

Date Night // Thanks to our friend and fellow distiller Michael Skubic for introducing us to the ultra-charming Jayne’s Gastropub! Jayne’s has become our go-to date night spot thanks to their super cute outdoor patio, a gorgeous menu of updated British classics and some really solid cocktails and wines. Sipping on an Old Harbor Southwestern Gin Gimlet (front) of course, and a Pepino Ricardo (cucumber-infused tequila, lime juice, simple syrup and soda).

Drink-Diary-ArthurJ

Dinner in South Bay // This was probably my favorite cocktail of the summer, retro Manhattan Beach steakhouse Arthur J‘s The Long Goodbye. I hate carrots but am weirdly a huge fan of a carrot-lime-gin combo and this version was spot on. It was basically a gimlet of sorts with Ballast Point’s Old Grove Gin, lime, turmeric, fresh carrot juice and cardamom with a thyme sprig for garnish. So pretty and floral and refreshing. The perfect start to an indulgent meal.

Drink-Diary-July

Drink-Diary-Bracero

Opening Night // As Little Italy residents and frequenters of the Valle de Guadalupe, we’d been counting the days until Baja’s current darling, Chef Javier Plascencia, opened his latest stateside establishment, Bracero, just a couple blocks away. We snagged a rez on opening night and were blown away by the service, decor and (most impressively) the consistency and flawless execution of nearly every dish we ordered. This is unheard of for a new restaurant on opening night, particularly in San Diego (sad but true), so Bracero deserves all the snaps for this one. I couldn’t resist the Agua Chile, made with fresh watermelon, Campari, St. George Spirits Green Chile Vodka and a sweet little watermelon radish on top.

Drink-Diary-Nobu

Post-Padres Snack // We usually stay away from Nobu considering Luke worked there for years, but it was just too tempting when craving a little bite to eat after a Padres game at Petco Park. I fell straight back into my old ways – Champagne 95 please and keep ’em coming (peach schnapps, orange liqueur, pineapple puree and bubbles).

Drink-Diary-August

Drink-Diary-KEX

Kiwi Invasion // We had some of our favorite Kiwi friends in town for a long weekend this past summer and had a very blurry but incredibly fun few days showing them around our favorite spots.  We couldn’t resist taking them to Kettner Exchange‘s rooftop patio and partaking in a few Diego by the Bays (gin, grapefruit, lemon, rhubarb bitters and soda).

Drink-Diary-Puesto

Working Lunch // A particularly successful meeting called for a celebratory two-margarita lunch last month. Puesto at The Headquarters makes some of my favorite and the strawberry one is fruity and tart without being too sweet.

Drink-Diary-Barcon

Barçon Cocktail Co. Launch // I’ve been a MIHO Gastrotruck (San Diego’s coolest food truck) fan ever since they used to park next to the office I interned at in college every Friday! In addition to the famed truck they now have an incredibly successful catering company, The Vetted Table, and have recently launched a cocktail arm as well, Barçon Cocktail Co.! The team behind the parent company, A MIHO Experience, threw a brilliant dim-sum style cocktail hour last month at one of San Diego’s coolest bars, Sycamore Den. Our favorite was the Cracked Cucumber: Vodka, St. Germain, lime, soda and fresh cracked black pepper. We’ve been making them at home on repeat ever since!

 

I hope this Drink Diary was a fun read. Be sure to follow Distillerista on Instagram for more drink-related snaps and please tag YOUR cocktail ‘grams with #Distillerista so I can see what you’re sipping on too! 

Share this post!

BEE STINGER Cocktail + Kentucky Bourbon Cocktail Book Review

Bee-Stinger-HeaderWe officially say goodbye to summer tomorrow and I just couldn’t let the season pass without one more calendar-appropriate drink recipe. This one, cleverly named the Bee Stinger, comes from The Kentucky Bourbon Cocktail Book. I was fortunate enough to study under several incredible Kentucky distillers and other local industry professionals during the time I spent in Louisville last year, and one person in particular I loved meeting was Joy Perrine. Joy is the spunky, wildly knowledgeable co-author of The Kentucky Bourbon Cocktail Book and was kind enough to give us a copy. She’s been bartending in Louisville, KY for more than five decades, was named Esquire magazine’s “Bad Girl of Bourbon,” and is an absolute legend in the Kentucky Bourbon world.

I learned so much from Joy beyond just how to make delicious Bourbon cocktails. She graciously clued me in on little things I hadn’t thought of before, i.e. why you should keep your bottle heights under a 11-12 inches so bartenders can easily fit them on their shelves, how you should avoid any hanging tags or neck hangers on your bottles (they only annoy bartenders and bar backs who need to restock quickly) and that you should have a heavy enough bottomed bottle so as not to knock over easily, but not so heavy that bartenders have trouble pouring from a fresh bottle. These small but super useful facts came in handy when picking out glass for our spirits.

Joy’s book is a Bourbon lover’s dream. It contains tons of seasonal Bourbon cocktails that run the entire flavor profile spectrum – sweet, tart, savory, bitter, and everything in between. She’s also a huge believer that cocktail recipe books for the home mixologist shouldn’t call for a ton of fancy or expensive ingredients i.e. hard to find liqueurs, mixers, etc. so if you have a relatively well stocked home bar, chances are you have everything you need to make most of the cocktails in this book (or could very easily find the missing ingredients).

The Bee Stinger caught my eye because it seemed like a simple summer-appropriate application for Bourbon, but also because it’s very similar to a drink Luke loves called a Gold Rush (recipe post here!). The recipe here calls for Wild Turkey 101 (I substituted with some Maker’s Mark Kentucky Straight Bourbon I had on hand but your favorite Bourbon will do just fine) and Wild Turkey American Honey Liqueur. I happened to have a baby bottle of Honey Jack laying around, most likely a straggling stocking stuffer from Christmas’ past, that I used in place of the Wild Turkey Liqueur, but any honey-flavored whiskey on the market will surely do the trick. Along with Limoncello (used my friend Jeramiah’s homemade limoncello!) the drink also calls for honey sticks to garnish. You can find these thin plastic tubes of honey at your grocer, or ideally your local farmer’s market, but a drizzle of honey over the final product is a simple short cut.

Bee-Stinger-What-you-Will-NeedBee Stinger | Makes 1 drink

Ingredients:

  • 1.5 oz Wild Turkey 101 or your favorite Bourbon
  • .75 oz Wild Turkey American Honey Liqueur or your favorite honey-flavored whiskey spirit
  • .75 oz Limoncello check out Jeramiah’s recipe for homemade limoncello from his blog The Hungry Wandering Surfer!
  • Honey sticks to garnish
  • Lemon wedge to garnish

Directions:

Combine all ingredients over ice in a cocktail shaker and shake vigorously until the entire outside of the shaker is cold to the touch. Strain and garnish with lemon wedge and two honey sticks. Sipper will open sticks and pour contents into the drink. Include a small straw for stirring.

Bee-Stinger-KY-Cocktail-Book   { The Kentucky Bourbon Cocktail Book by Joy Perrine & Susan Reigler }

Bee-Stinger-Joy-P

Bee-Stinger-Craft-Cocktail-Recipe

{ All photos by Megan Burgess }

Share this post!

Indian Summer Cocktail + Shake Book Review

Indian-Summer-Cocktail copy

You guys have seen The Mason Shaker, right? That Mason Jar – Cocktail Shaker hybrid every hipster and their mother seem to be using to craft delicious seasonal cocktail these days? Well, I’m a huge fan. The Mason Shaker is a huge improvement over my boring, seems-to-always-get-stuck basic silver shaker and is an aesthetically pleasing addition to my home bar. I was thrilled when I saw the designers and cocktail aficionados behind The Mason Shaker, Eric Prum and Josh Williams, were releasing a cocktail recipe book to accompany their wildly successful shaker, Shake: A New Perspective on Cocktails. Much like the drinks you enjoy at your favorite neighborhood craft cocktail bar, the recipes in this book are broken up by season to reflect available produce and other seasonally appropriate liquors and liqueurs. I love that I can flip to a specific season and easily choose a drink, simultaneously skimming through recipes and cross referencing what I have in the fridge/bar. Southern California shows no signs of letting fall weather creep in so I thought this fall-inspired cocktail, aptly named The Indian Summer, was just the ticket for a particularly hot and sticky day.

Indian-Summer-Grape-Cocktail

The Indian Summer (adapted from Shake: A New Perspective on Cocktails by Eric Prum & Josh Williams)

Makes two drinks.

Ingredients:

  • 3 shots gin
  • 1 shot St. Germain
  • 1 shot fresh lemon juice
  • 8 fresh Concord grapes (plus 2 to garnish; or in my case, a mini-cluster!)

Indian-Summer-Grapes-Distillerista

Directions:

  1. Muddle 8 grapes in the bottom of your Mason Shaker until thoroughly crushed
  2. Add gin, St. Germain, lemon juice and ice to the shaker and shake vigorously for 15 seconds
  3. Strain into chilled coupes and garnish with remaining 2 grapes

Indian-Summer-Drink-Recipe-Distillerista

Concord-Grape-Indian-Summer

 { P.S. Great minds think alike! }

Mason-Shaker-Book-Distillerista

{ All Photos: Megan Burgess of Shortography }

Concord-Grape-Distillerista-Recipe

Distillerista-Indian-Summer-Cocktail

Also a huge fan of Josh & Eric’s new design project (in collaboration with Punch, an online mag I’m obsessed with), the Carry on Cocktail Kit! Now available in Old Fashioned, Moscow Mule and Gin & Tonic.

Share this post!

Late Summer Sangria

Sangria-Recipe-Distillerista

I love the concept of Sangria. Use up some leftover or not-so-good wine, add some fruit, maybe drizzle in some liqueur if you really want to spice things up and boom! – a batched drink for a crowd that’s easy and cheap as hell. (Hello0o00 Labor Day weekend!) I used a combination of red wine, cranberry juice and citrus for this casual get together at a friend‘s new backyard, but feel free to mix up your wine-and-fruit pairing to suit both your tastes and seasonal produce availability.

Sangria-Recipe-Distillerista-Cocktail

(Recipe somewhat adapted from the infusion & cocktail recipe book, Infused. See my review and a sneak-peek here.)

Ingredients:

  • one 1.5L or two 750 mL bottles red wine. I used Barefoot Pinot Noir.
  • one 1L bottle good quality, no-sugar-added cranberry juice. I like Trader Joe’s brand.
  • 1 cup orange liqueur. I’m a big fan of Leopold Brothers’ American Orange Liqueur. It’s not too sweet and gives a great kick of true orange flavor but Cointreau or Grand Marnier would of course do the trick as well.
  • 2 apples, sliced
  • 2 oranges, sliced
  • 1 grapefruit, sliced
  • 1 lemon, sliced
  • 1 bottle sparkling water, optional

Directions:

  1.  Combine wine, juice, fruit and liqueur in a large pitcher or drink dispenser
  2.  Stir gently and let sit in the fridge for 2 hours or up to overnight
  3. Add sparkling water, if desired, right before serving

Craft-Cocktail-Sangria-Recipe-Distillerista{ BB&B Mason Jars (similar) & Drink Dispenser }

Extras:

  • If left sitting over night, I would recommend replacing soaked fruit with fresh for aesthetic purposes. Plus, the best part of drinking Sangria is eating the fruit and let’s be honest, no one wants a mushy slice of apple!
  • On the (exceptionally) rare occasion I actually have left over wine, I like to freeze it in ice cube trays and use it in place of ice when serving to guests. This prevents watered-down sangria and helps keep the drink colder longer. Win-win!

Craft-Sangria-Recipe-Distillerista

P.S. A few other Sangria combinations I’m into for late summer or fall gatherings…

  • Pinot Grigio + Peaches + Basil
  • Rosé + Melon + Mint
  • Grenache + Red Berries + Concord Grapes

What’s your favorite Sangria recipe? Let me know in the comments!

Thanks to Megan Burgess for both the photos and your gorgeous new outdoor entertaining space!

Share this post!

Simple Gin Punch

Gin Punch-Distillerista

It’s no secret we’re partial to the original flavored Vodka – a.k.a. Gin – here at Distillerista, so it should also come as no surprise that it’s one of my favorite spirits to create drink recipes with. When strolling through the Farmer’s Market a few months ago, deciding what to bring to a friend’s house for the Mayweather/Pacquiao fight that night (side note: I know I need to get over it, but what a waste of a perfectly good Saturday night), I picked up some citrus, trusted my old faithful spirit and came up with the idea for this delicious, honey-spiked juicy Gin punch. It has since become a summer entertaining favorite (even the guys loved it!) and I can’t help but think how perfect it’d be to sip poolside at flash Vegas day party. I’m betting (pun fully intended) Floyd and Manny wouldn’t have minded a cool glass of this post-fight. However Mayweather apparently only likes honey in tea, sooooo maybe not.

Juicy-gin-Punch-Recipe-Distillerista{ Target drink dispenser with spigot | Similar here }

Makes roughly 10-12 cocktails.

Ingredients:

  • 4 Cups citrusy Western-style Gin (I like Tanqueray No. 10 or a Homemade Infused Gin)
  • 4 Cups fresh grapefruit juice
  • 2 Cups fresh lemonade
  • 1-2 Cups honey simple syrup (recipe to follow), depending on desired sweetness
  • 1 bottle sparkling water
  • Several lemon, lime and/or grapefruit wheels for garnish (1 of each should do it)

Directions:

  1. Make the honey simple syrup: combine 2 cups each, water and raw local honey, in a sauce pan over medium heat and simmer until sugar is fully dissolved. Let cool completely.
  2. In a large drink dispenser or punch bowl carefully combine Gin, grapefruit juice and honey syrup. Stir gently and store in fridge if making ahead.
  3. Slice citrus into wheels and store in fridge if making ahead
  4. 10 minutes before guests arrive – or when you get to the party – add lots of ice, the sparkling water and float citrus wheels on top.
  5. Pour over fresh ice. Enjoy!

Distillerista-Gin-Punch

{ Crate & Barrel Bar Tool Set }

Extras:

  • Freeze citrus wheels with water or juice in a muffin pan for pretty – and effective! – ice cubes
  • Sub fresh orange juice and sparkling wine for the grapefruit and sparkling water and you’ve got a brunch-perfect riff on a classic Mimosa!
  • Steep 1 tbsp of culinary lavender in the simple syrup for 10 minutes for a fun floral twist.

Gin-Punch-Distillerista-Pour

Gin Punch-Distillerista-Recipe

Big-Batch-gin-Punch-Distillerista

k1zRs

Gjjax

Thank you, once again, to Megan of Shortography for the shoot location and photos! How throwback-chic is her new kitchen?!

Share this post!