Fill a Collins glass with ice. Add Journeyman’s rum, ginger syrup, lemon juice and sweet tea into a cocktail shaker filled with ice. Shake vigorously and strain into Collins glass. Garnish with lemon peel.
Pour blueberry syrup in bottom of champagne flute. In a cocktail shaker, fill with ice and add vodka, lemon juice, and simple syrup. Shake vigorously. Gently pour shaker contents into flute and top with Two Lads Sparkling Pinot Grigio. Garnish with lemon twist.
Fill rocks glass with ice. Add vodka, black pepper simple syrup, Thatcher’s Blood Orange, and splash of cranberry juice. Cover glass with base of cocktail shaker. Shake vigorously. Garnish with orange twist.
Fill a rocks glass with ice. Add vodka, cranberry jam, and bitters. Cover glass with base of cocktail shaker and shake vigorously. Top with Vander Mill’s Ginger Peach Cider. Garnish with orange peel and fresh rosemary sprig.
Fill Collins glass with ice. Add gin, lavender-orange simple syrup, vermouth, and lemon juice. Cover glass with base of cocktail shaker. Shake vigorously. Top with club soda and garnish with orange peel.
In an empty rocks glass, gently muddle apple slices, bitters, lemon juice and cherries. Fill the rocks class with ice and add the Rye Whiskey and simple syrup. Gently stir. Top with a splash of club soda, and gently stir once more, making sure the muddled ingredients are throughout the glass. Top with bruleed apple slice for garnish.
Place one of the melon balls in a rocks glass and muddle with simple syrup and lemon juice. Fill glass with ice and add gin. Cover the glass with a shaker base and shake to combine ingredients. Garnish with remaining melon balls and lemon peel.
Fill a Collins glass with ice. Add the rum, orange liqueur, lime juice, pineapple juice and falernum syrup. Place the base of a cocktail shaker over the top of the glass and shake. Carefully add the dark rum to ‘float’ on top of the glass. Garnish with cherry.
Muddle strawberry consommé, vanilla maple syrup, lemon, and basil in a Collins glass. Fill glass with ice and add vodka. Cover glass with the base of a shaker and shake well. Top with club soda.
Whiskey say hello to honey in this delicious cocktail with just the right balance of sweet and tangy. Topped off with a delightful bruléed lemon... simply irresistible.
A classic cocktail with an Essence spin, The Grove Fashioned balances bitter and sweet with an expert touch.
This is one of those dishes that even before it hits your lips, you're salivating in anticipation. Great for fall dinner parties, this recipe is one for the savvy cook and promises oodles of kudos to the chef.
This one's for all the fools out there. As the word's origin goes, a moonraker is "a fool who mistook the moon's reflection in a pond for cheese and tried to rake it out." After one of these, we're all just fools anyway.
Patio sippin' sensation... the Cucumber Cooler refreshes on a hot Michigan afternoon and calms the senses with smooth summer flavors.
We're trying to give spring a little nudge and what better way to coax Mother Nature than with strawberries and lemonade. This tangy-sweet concoction will have you smackin' your lips and asking for another.
What better way to stir up the holidays than with some drunken cranberries, mint leaves and white rum. Try this festive recipe for your holiday celebration.
A delicious meal to welcome the crisp air and cooler evenings. Share this recipe with friends for an intimate dinner party or enjoy for a special family dinner.
Soar to new heights with this heavenly concoction of gin, marachino and creme de violette. Fasten your belts folks and preper for take-off.