Ginger Shot

Credit: Lisa Bryan, Downshiftology

Ingredients

1/4 cup chopped ginger, washed (no need to peel)
1/4 cup Harmless Harvest or Trader Joe’s coconut water
1/3 cup lemon juice
pinch cayenne

Directions

Mix all ingredients in a blender or Nutribullet and strain, pressing as much juice out of the remaining pulp as possible.

Notes

Ok, this is always going to be in the refrigerator. It’s easy to make a double batch. An immunity boost, good for digeation, and helps with sugar cravings! It helps to use fresh, juicy ginger root.

London Fog

Ingredients

Hot

1 cup water
1 bag Earl Grey tea
1/2 oz 2:1 simple syrup
1/4 tsp Penzeys Vanilla Extract (either single-strength or Mexican)

Iced

1 cup water
1 bag Irish Breakfast tea
1/2 oz 2:1 simple syrup
1 oz Vanilla Nupod Creamer

Directions

Hot

Brew tea. Add the simple syrup to the tea. Add the vanilla to the milk separately, warm, froth, and add to the tea.

Iced

Brew tea. Add the simple syrup to the tea. Pour over ice. Top with creamer.

Notes

My son loves the iced version, and I love the hot one. So easy to make!

Turmeric Tea

Credit: Lisa Bryan, Downshiftology

Ingredients

1 cup water
1 tbsp lemon juice
1/4 tsp ground turmeric
few grinds black pepper
1 tsp honey

Directions

Add water, lemon juice, turmeric, and black pepper to a pot. Bring to a boil, then simmer for 10 minutes. Strain and add honey.

Notes

So, after indulging in all the things on New Year’s Eve, I woke up feeling nauseated. I made this and immediately felt better! Next time I’d try adding the lemon at the end, so it doesn’t simmer so long. Also it’s important to strain this. So comforting and a beautiful color.

Tasting: Cream Liqueurs

The Flight

Amarula Cream Liqueur (17% ABV)
Bailey’s Irish Cream (17% ABV)
Buffalo Trace Bourbon Cream (15% ABV)

Notes

Amarula Cream Liqueur: Fruity, tropical. An utter joy to have discovered. We tried this flight neat but I’d welcome this over ice and will also explore using it in cocktails! Amarula is all about the fruit—it’s a rare cream liqueur that doesn’t have a whisky or brandy base, but a fruit spirit base.

Bailey’s Irish Cream: Wow, it’s been a while since I’ve had Bailey’s, and it’s an almost harsh combination of ethanol, sweet, and cream. However, the Oatmeal Cookie shot is a fun use of this one.

Buffalo Trace Bourbon Cream: Ok, this one is all about the bourbon flavor coming through. I bought Buffalo Trace to use in a Cynar Boulevardier, and the cream does it justice.

The Verdict

Amarula will always be in my bar. That simple. So glad I discovered this only because I read about L.A. Burdick Chocolates doing a seasonal release of chocolate elephants with Amarula. Bailey’s is alright in coffee, hot cocoa, or collegiate shots, but I won’t rush out to restock it. The Buffalo Trace Bourbon Cream is a fun upgrade for a whisky-based liqueur that I look forward to enjoying over ice and in cocktails.

Ginger-Lime Spritz

Credit: ★ Original Cocktail ★

Ingredients

1 oz blended lime cordial
1/2 oz ginger syrup
6 oz sparkling water

Directions

Build in a collins glass over ice.

Notes

I like this even better than the lime spritz. The added ginger is so refreshing, and the brightness of the ginger counteracts the extra sweetness perfectly!

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Turkish Coffee

Credit: Merve

Ingredients

1 tbsp Kurukahveci Mehmet Efendi Turkish Coffee
1/4 cup water
1 cardamom pod

Directions

Mix coffee and water in a Turkish coffee pot (cezve). Break open the cardamom pod and add the seeds to the pot. Heat on high heat until boiling and foamy. Pour half the coffee mixture into a cup. Bring the remaining half of the coffee mixture to a boil again, then pour that into the cup as well.

Notes

A Turkish coworker taught me how to make this over a video call, and then we enjoyed our coffee together! It’s the only coffee I can drink with no cream or sugar. It’s especially fun to sip it in a double-walled espresso glass.

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Coquito

Credit: Alejandra Ramos, Always Order Dessert

Ingredients

12 oz evaporated milk
14 oz sweetened condensed milk
15 oz Coco López Cream of Coconut
14 oz coconut milk
24 oz Puerto Rican rum
2 tsp vanilla extract
1 tsp ground cinnamon
2 cinnamon sticks
1 vanilla bean, split in half lengthwise

Directions

Combine everything in a blender except for the cinnamon sticks and vanilla bean—blend in batches if needed. Add the cinnamon sticks and vanilla bean. Pour into bottles or pitchers and chill in the fridge for at least 2 hours to get cold and for the flavors to settle. Serve in small glasses.

Notes

Ok, so, my father-in-law is 1/2 Puerto Rican and I hope his mother would have been happy—or amused at least—that I brought this to our first Christmas gathering together in a while! It’s so tasty, and not at all overly sweet despite the comical amount of sweet things that go into it. A fun change from eggnog!

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Averna Toddy

Credit: Elena Lepkowski, Serious Eats

Ingredients

1 oz Amaro Averna
1/2 oz brown sugar syrup
1/2 oz lemon juice
4 oz boiling water
lemon peel garnish

Directions

Combine everything in a mug and garnish with lemon peel.

Notes

Note: I didn’t make the spiced syrup that Elena Lepkowski includes in her article, because I wanted to make this with ingredients I already had on hand. This was fantastic, and the bizarre thing—it tasted exactly like hot apple cider! Like, exactly. It was the funniest thing!

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Greek Frappe

Credit: Ken's Greek Table

Ingredients

1 tsp (rounded) Nescafe instant coffee
2 tsp (rounded) sugar
2 3/4 oz water
1 oz milk
6-7 ice cubes

Directions

Mix coffee, sugar, and 3/4 oz water in the bottom of a glass, and froth with a milk frother for 30 seconds. (You can also shake this in a mason jar.) Add ice cubes, remaining water, and milk.

Notes

This is quick, refreshing, and well-balanced. Fantastic! I can’t decide if I want to sip it from a straw or the glass. There’s a thick foam on top, and I stirred it up so it was mostly mixed into the drink with a thin layer on top. And it’s so fun to use instant coffee :-) I have no idea how I came upon this recipe but so glad I did!

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Espresso Martini

Credit: Jeffrey Morgenthaler

Ingredients

1 oz cold brew coffee concentrate
3/4 oz 100 proof vodka
3/4 oz Kahlua
lemon peel

Directions

Shake and strain into a chilled coupe glass. Express a lemon peel over the glass.

Notes

This. Is. It. Ugh, single-word sentences, that’s the 100-proof vodka kicking in. Now I get why you need the stronger vodka—it cuts through the sweetness of the Kahlua. The lemon peel is a reminder of how well citrus and coffee pair. I made two of these at once, but next time I’d make them individually to ensure adequate foam levels. Stellar.

Here’s a video of the cocktail’s creator, Dick Bradsell, making the drink—originally called a Vodka Espresso. He shares the origin story as well. :-)

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Irish Coffee

Credit: Jeffrey Morgenthaler

Ingredients

2 tsp brown sugar syrup
1 1/2 oz Irish whiskey
3 oz coffee
1 1/2 oz heavy cream, lightly whipped (technique below)
Serve in a traditional Irish coffee glass

Directions

Fill glass with hot water until it heats up, then dump out the hot water. Heat up brown sugar syrup, whiskey, and coffee, then add to glass. For the whipped cream, pour heavy cream into a mason jar and shake for 15 seconds, then gently spoon it on top of the drink.

Notes

This is just perfect, and the easiest Irish coffee I’ve made. Apparently sweetening the cream is a faux pas, and it turns out you don’t need to! The whipped cream technique is from Mr. Morgenthaler’s The Bar Book.

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Brown Sugar Syrup

Credit: Jeffrey Morgenthaler

Ingredients

30 g blackstrap molasses
270 g white sugar
150 g water

Directions

Heat ingredients in a pot until combined. Let cool and bottle.

Notes

Mr. Morgenthaler is genius to have cut out the middle man—brown sugar—and just mixed deep, bitter molasses and sugar. A game-changer.

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Lime Spritz

★ Original Cocktail ★

Ingredients

1 oz blended lime cordial
6 oz sparkling water

Directions

Build in a collins glass over ice.

Notes

Simple and refreshing!

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Grenadine Soda

★ Original Cocktail ★

Ingredients

1 oz grenadine
6 oz sparkling water
3-5 dashes Angostura Bitters

Directions

Build in a collins glass over ice.

Notes

So refreshing! I had just done the grenadine and La Croix when my husband suggested adding the bitters. Makes all the difference. Next time I might try adding a lime wedge.

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Grenadine

Credit: Jeffrey Morgenthaler

Ingredients

2 cups POM Wonderful pomegranate juice
2 cup white sugar
2 oz pomegranate molasses
1 tsp Theodule Noirot Orange Flower Water

Directions

Heat juice slightly, to allow remaining ingredients to dissolve. Add remaining ingredients. Let cool and bottle.

Notes

Finally, a grenadine that works. I’ve tried the equal parts pomegranate juice and sugar, but it wasn’t the right consistency or flavor. The pomegranate molasses and orange flower water make all the difference. Note: use regular pomegranate molasses, not sour.

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La Bomba

Credit: The Educated Barfly, citing Joaquín Simó

Ingredients

2 oz rum
3/4 oz lime juice
1/2 oz 2:1 clear syrup
5 raspberries
1 tsp pomegranate molasses
raspberry garnish

Directions

Pour ingredients into a cocktail shaker. Muddle the raspberries. Shake with ice and strain into a chilled coupe glass. Garnish with raspberries.

Notes

Ok, these are just dangerous. I struggle with daiquiris sometimes, and here the added pomegranate molasses and raspberries add just enough to bring this drink right to the sweet-tart line.

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Orgeat

Credit: Leandro DiMonriva, The Educated Barfly

Ingredients

1 cup sliced almonds, toasted
2 cups + 2 tbsp warm water
400 g superfine sugar
2 1/2 tsp Pierre Ferrand Cognac
2 1/2 tsp Amaretto Lazzaroni
1/4 tsp Theodule Noirot Orange Flower Water
1/4 tsp saline solution

Directions

Toast nuts in a 350-degree oven until fragrant, 15-20 minutes. Add nuts to warm water, blend for about 90 seconds, then strain liquid through a nut milk bag. Measure out 12 oz of nut milk. Mix the sugar and nut milk in a pot over medium heat—don’t let it get too hot (or boil!). Add the remaining ingredients, bottle, and store in the fridge.

Notes

The cognac and amaretto add such a nice flavor to this.

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Mai Tai

Credit: Jeff “Beachbum” Berry

Ingredients

1 oz Rhum Clément VSOP Martinique Rum
1 oz Appleton Estate Signature Blend Jamaican Rum
1/2 ounce Pierre Ferrand Curaçao
1/2 ounce orgeat
1/4 oz 2:1 demerara syrup
1 oz lime juice
spent lime shell
mint garnish

Directions

Shake and strain over crushed or pebble ice. Garnish with spent lime shell and mint.

Notes

Fantastic—definitely needs the ice for some dilution. Jeff “Beachbum” Berry is the authority on tiki drinks!

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Gimlet Spritz

★ Original Cocktail ★

Ingredients

2 oz sparkling water
2 oz St. George Botanivore Gin
1 oz blended lime cordial

Directions

Build in a glass over a large ice cube.

Notes

This tastes dangerously refreshing. So great on a hot day!

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Aperol and Tonic

Credit: Christopher Buecheler, DrinkShouts

Ingredients

3 oz Fever Tree Indian Tonic Water
1 1/2 oz Aperol
1/4 oz lime juice
2-3 dashes Angostura Bitters
lime peel garnish

Directions

Build in a glass, squeeze lemon peel over drink, and use the peel as a garnish.

Notes

Well-balanced, light, refreshing, and with Aperol at only 11% ABV, the equivalent of drinking about 1/4 of a glass of white wine. I changed the recipe to use lime juice once when i didn’t have lemons, and haven’t looked back. The lime juice adds some more acidity to balance out the sweetness of the Aperol.

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