★ Original Cocktail ★
1 oz grenadine
6 oz sparkling water
3-5 dashes Angostura Bitters
Build in a collins glass over ice.
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.
Credit: Jeffrey Morgenthaler
2 cups POM Wonderful pomegranate juice
2 cup white sugar
2 oz pomegranate molasses
1 tsp Theodule Noirot Orange Flower Water
Heat juice slightly, to allow remaining ingredients to dissolve. Add remaining ingredients. Let cool and bottle.
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.
Credit: The Educated Barfly, citing Joaquín Simó
2 oz rum
3/4 oz lime juice
1/2 oz 2:1 clear syrup
5 raspberries
1 tsp pomegranate molasses
raspberry garnish
Pour ingredients into a cocktail shaker. Muddle the raspberries. Shake with ice and strain into a chilled coupe glass. Garnish with raspberries.
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.
Credit: Leandro DiMonriva, The Educated Barfly
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
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.
The cognac and amaretto add such a nice flavor to this.
Credit: Jeff “Beachbum” Berry
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
Shake and strain over crushed or pebble ice. Garnish with spent lime shell and mint.
Fantastic—definitely needs the ice for some dilution. Jeff “Beachbum” Berry is the authority on tiki drinks!
★ Original Cocktail ★
2 oz sparkling water
2 oz St. George Botanivore Gin
1 oz blended lime cordial
Build in a glass over a large ice cube.
This tastes dangerously refreshing. So great on a hot day!
Credit: Christopher Buecheler, DrinkShouts
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
Build in a glass, squeeze lemon peel over drink, and use the peel as a garnish.
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.
Credit: Jeffrey Morgenthaler
2 large eggs
4 tbsp superfine or baker's sugar
2.5 oz Osborne Amontillado sherry
2 oz Lunazul añejo tequila
6 oz whole milk
4 oz heavy cream
grated nutmeg
Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. Add and blend remaining ingredients. Chill thoroughly to allow flavors to combine and serve in chilled glasses, grating nutmeg on top immediately before serving.
So, the sherry and tequila just make this. It’s different and interesting, with the same great texture and balance of Morgenthaler’s base recipe. A real bright spot this season.
Credit: Namiko Hirasawa Chen, Just One Cookbook
2 tsp matcha (green tea powder)
1 oz hot water
8 oz milk
1/2 oz 2:1 clear syrup
ice
Sift the matcha into a small bowl, add the hot water, and blend with a small frother. Add the clear syrup. Pour that mixture into a large glass filled with ice. Froth cold milk in a separate container, and add it to the glass.
Refreshing and vibrant! I’ve always wanted to make this drink at home, and Nami’s recipe is foolproof! I used unsweetened soy milk, so I added 1 oz syrup. It’s a reminder of why it’s important to have a syrup that just adds sweetness but no flavor, so nothing competes with the matcha.
Credit: Craig McAnuff and Shaun McAnuff, Original Flava: Caribbean Recipes from Home
440 ml Guinness (1 can)
100 g Nature's Charm Sweetened Condensed Coconut Milk
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp vanilla extract
1/4 cup ice
Blend everything in a blender and serve over ice.
Wow, this is great. I’m not a beer fan, but Guinness paired with the sweetened condensed coconut milk and spices is a great play on bitter and sweet. The spices really come through. I used coconut because I didn’t have regular condensed milk, and thought it was fantastic. I split this amount with my husband and still couldn’t finish it though…it’s so rich! This would be great for the holidays.
Credit: Serious Eats
1 oz Fox's U-bet Chocolate Syrup
1 1/2 oz whole milk
5 oz Canada Dry Club Soda
Pour the chocolate syrup in a tall glass, followed by the milk. Slowly pour in the club soda water and stir vigorously.
I had such high hopes for this—and they were justified!! It’s rich chocolate milk with some fizz. The recipes for this drink vary widely—and many have way more milk—but this one totally works. The Serious Eats recipe called for 6 oz club soda, but I used a bit less because I was worried my rocks glass wasn’t big enough.
Credit: Cocktail Chemistry, citing Brandon Bramhall, Attaboy Nashville
1 1/2 oz Appleton Estate Signature Blend Rum
1/2 oz Tempus Fugit Creme de Banane
1/2 oz Mr Black Cold Brew Coffee Liqueur
1 1/2 oz pineapple juice
3/4 oz Coco López
1/2 oz orange juice
1/4 oz lime juice
nutmeg garnish
Shake and strain over crushed ice. Grate nutmeg over the top.
Another great tiki drink. It reminds me of the Mr. Bali Hai as coffee is the dominant flavor to me, then coconut. I didn’t get much banana, but I might try it next time with Giffard Banane du Bresil.
Credit: The Educated Barfly, citing Vincenzo Errico
1 oz St. George Botanivore Gin
1 oz Campari
3/4 oz lemon juice
1/2 oz 2:1 clear syrup
7 grapes
grape garnish
Muddle the grapes with the other ingredients in a shaker tin. Shake and strain over a large ice cube. Garnish with grapes.
This is a favorite. It’s similar to a Negroni, but you’re swapping out vermouth for lemon juice, simple syrup, and grape. It’s so light and refreshing—perfect for summer! The color is gorgeous too, a deep, bright, pink. The green grapes I used were ok and this drink was still spectacular, so I can only imagine what it might taste like with ripe red or purple grapes.
Credit: Cocktail Chemistry
8 oz aged rum
4 1/2 oz Harmless Coconut Water
2 oz St. Elizabeth Allspice Dram
1/2 oz 2:1 clear syrup
3 oz pineapple juice
2 oz lime juice, strained
5 oz whole milk
1. Add milk to a large container and set aside.
2. Mix the remaining ingredients into another container.
3. Slowly pour the mixture into the milk, and gently stir until it curdles.
4. Run a few ounces of the curdled mixture through through a coffee filter, then pour those first few ounces back into the filter.
5. Filter the remaining curdled mixture…it will take a few hours!
6. Bottle and store in the fridge. To serve, pour about 4 oz over a large ice cube in a rocks glass.
Finally! Success with clarified milk punch. This stuff is sooo easy to drink…be careful! I recommend Harmless Coconut Water as it tastes so much more like coconut than other brands.
6 oz Thai tea concentrate
1 oz caramelized condensed coconut milk
Combine the ingredients in a container and blend with a milk frother, or vigorously stir. Pour over ice.
Notes
Just fantastic. So refreshing. Looking forward to trying loose leaf Thai tea as well….
4 tea bags Wang Derm Thai Iced Tea Flavored Black Tea
16 oz boiling water
Steep the tea bags in boiling water for 15 minutes. Strain, let cool, and store in the fridge.
For traditional Thai iced tea sweetened with condensed milk of some kind, the tea has to be quite strong. This tea should be deep amber in color, rather than lighter orange.
Credit: Jeffrey Morgenthaler
1 1/2 oz Tempus Fugit Creme de Menthe Glaciale
1 1/2 oz Tempus Fugit Creme de Cacao
1 tsp Fernet Branca
1/2 oz heavy cream
1/2 oz whole milk
1/2 cup vanilla ice cream
1 cup ice
4 drops saline solution
Blend until smooth, then serve in a chilled collins glass.
That 1 teaspoon of Fernet makes all the difference. Jeffrey Morgenthaler is brilliant. This is an amazing, happy drink. That is all.
Credit: Jeffrey Morgenthaler
1 1/2 oz Pedro Ximenez Sherry
1 1/2 oz St. George NOLA Coffee Liqueur
1/2 oz heavy cream
1/2 oz whole milk
1/2 cup vanilla ice cream
1 cup ice
4 drops saline solution
Blend until smooth, then serve in a chilled collins glass.
Wow this is good. I might reduce the ice a bit so it’s thicker, but the flavor was spot on. My first time trying Pedro Ximenez sherry and St. George NOLA Coffee Liqueur—a win for both!
★ Original Cocktail ★
2 oz Brinley Shipwreck Coconut Rum
3/4 oz caramelized condensed coconut milk
1/2 oz blended lime cordial
1/4 oz lime juice
4 drops saline solution
grated graham cracker garnish
Shake and strain over crushed or pebble ice. Grate graham cracker over the top.
This is my first original cocktail, and it nails the key lime pie flavor. This took some trial and error, including using heavy cream, which didn’t work. Brinley Shipwreck is key here, because of its thicker, sweeter texture.
Credit: Leandro DiMonriva, The Educated Barfly
1 oz Plantation 3 Stars White Rum
1 oz Brinley Shipwreck Coconut Rum
1/2 oz John D. Taylor’s Velvet Falernum
1 oz heavy cream
1 oz orange juice
3/4 oz lime acid orange
1/2 oz 2:1 clear syrup
1 egg white
sparkling water
Add some ice cubes to a chilled collins glass, then pour in 1 1/2 oz sparking water. Dry shake all the remaining ingredients, add ice, then shake again until chilled. Strain and pour into the glass, and let it rest for a minute. Slowly pour soda water into the center of the foam until it rises above the rim.
This is like an orange coconut version of a Ramos Gin Fizz, but tastes a lot like an Orange Julius. For the win! Watch the Educated Barfly video for more on the drink’s origin. I used ingredients I had on hand, so my recipe is slightly different.
