I saw this recipe as a video on The Kitchn’s Facebook page the same week my husband received a bottle of Wild Turkey Honey Bourbon as a gift from our brother-in-law. What other conclusion could I draw except it was meant to be the drink of the week?
You can watch the video and see their recipe on how to make this drink here.
In my typical fashion, I adjusted the recipe a little bit based on what ingredients I already had. (No need to shop when making a cocktail!)
I didn’t have pure lemon juice, but I did have lemon sour mix. Knowing that the sour mix already has sugars and sweeteners in it, I reduced the amount of simple syrup.
1 cup honey bourbon
2 cups lemon sour mix
1 cup simple sugar (made from 1 cup sugar and 1 cup water)
1 quart water
With these proportions, the drink is still sweet. If you prefer more tart, reduce or eliminate the simple sugar.
Stir and serve offer ice! In cute vintage sour cream glasses if you have them.
Enjoy – It’s almost Friday!
Peach Summer Shandy – so easy and so delicious!
a shot of peach schnapps topped with your favorite summer shandy beer
add fresh peaches and lemons
This week’s signature cocktail is a Grapefruit Lolita.
Cuervo Silver Tequila
Cilantro Simple Syrup
Sea Salt Rim
Thanks to Iron Hill Brewery in Chestnut Hill for whipping this up for me!
It’s 5 o’clock somewhere!
This week’s Thirsty Thursday drink is:
Raspberry Rum and Ginger
Captain Morgan’s Spice Dark Rum
raspberry flavored ginger ale
serve on the rocks
It’s Thirsty Thursday, so here is a great summer cocktail recipe.
Red Wine Sangria
1 kiwi, 1 orange, 1 mango, 10 strawberries, 20 blueberries
ANY fruit can be used in this drink. To save time, look at the precut and packaged mixed fruit containers in the produce section of the supermarket. Pick the fruit that looks the freshest – and throw it in the pitcher!
1 Dole can pineapple chunks in pineapple juice
1 Dole can tropical fruit in light syrup and passion fruit juice
1/2 cup sugar
1/2 cup Cointreau (or any orange liqueur will do)
1/3 cup coconut flavored rum
2 cups orange juice
1 bottle of red wine – I like a shiraz, but any will do! (don’t use the good stuff, cheap is fine!)
1 can frozen pink lemonade concentrate
lemon-lime seltzer water
Slice the orange, kiwi, and strawberries, put in a pitcher. Add the blueberries, can of pineapple chunks with the juice, tropical fruit with juice and sugar. Pour in the orange liqueur, rum, and orange juice. Stir. Let sugar dissolve. Cover and refrigerate for 2 hours or overnight.
Add the red wine and pink lemonade concentrate.
Serve over ice, spoon fruit into each glass and add the chilled lemon-lime seltzer to the top.