1.5oz Jameson IPA
1oz Honey Chamomile Syrup
.5oz Lemon Juice
1-2 Dashes Australian Bitters Orange
Add Jameson, Syrup, Lemon Juice and Bitters to a shaker full of ice.
Shake hard for 10 seconds.
Pour over a tub glass full of ice.
Top with a splash of club soda.
Garnish with an orange peel.
To Make Honey Chamomile Syrup:
Fill a medium sauce pan with ½ cup of honey and a ½ cup of water
Put on low-medium heat and stir until honey and water are blended together.
Turn off stove and remove from heat.
Steep 2-3 bags of Chamomile tea in your new honey syrup for 30 mins- 1 hour or to your desired liking.
Store and refrigerate
"So follow the rules, stay safe, wash your hands, share your toilet paper and enjoy a delicious Quarantini while you are at it."
3 oz vodka or gin. Badger Liquor recommends Aviation Gin
2 oz fresh squeezed lemon juice
1 tablespoon honey
1 packet powdered vitamin c
Add 2 cups ice to a cocktail shaker.
Add vodka or gin, lemon juice and honey to shaker.
Shake, and then strain into a chilled martini glass.
Garnish with a lemon twist if desired.
ADDING VITAMIN C: If you want to add vitamin c, you can add it directly to the shaker when you add the rest of the ingredients or you can rim the chilled martini glass with vitamin c.
The Hot Toddy is a cold remedy as old as time, or at least as old as our great-grandparents. This warm drink does indeed have some feel-good components*:
Honey is said to be rich in antioxidants while coating the throat with a soothing and sweet texture, helping to suppress cough
Cloves have have antimicrobial properties, meaning they can help stop the growth of microorganisms like bacteria
Whiskey….well…..It’s whiskey. It kills germs, right?
Enjoy this warm glass of comfort crafted by Badger Mixologist, Nick Macaluso
1.5oz Jameson Irish Whiskey
1oz Honey: Manuka or Local is the least processed.
1 Clove Studded Lemon
Fill mug with boiling water. Let stand for a few minutes Stick 5-8 whole cloves in a slice of lemon, set aside. Empty about a 1/3 of the water from the mug. Add the whiskey and honey. Stir until dissolved. Garnish with Clove Studded lemon.
*This drink and/or its components isn't intended or proven to treat or cure any disease, illness, virus or bacteria.
1 oz Scotch (see below for mixologist, Aubrey's recommendations)
1 oz Lillet Blanc
.75 oz Lemon Juice
.75 oz Simple Syrup or Chai Spiced Pineapple Syrup (recipe below)
.5 oz Coconut Water
Mix all ingredients except Brut Rosé in a shaker with ice.
Shake and strain into coupe glass and top with sparkling wine. Garnish with fresh lemon peel or edible flowers for aromatics.
For a chuggable, polished cocktail...
Enjoy this with Oban 14 Year, full of honey flavor, orange peel, floral nuances, and just a hint of salty smoke.
For a nutty, rich cocktail...
Try Johnnie Walker Black Label, the perfect pairing for chai spice and coconut. It's spicy and herbaceous on the palate with nutty toffee notes and plenty of vanilla and smoke.
For a savory, full-bodied cocktail...
Enjoy with Talisker 10 Year, a briny, peppery scotch with plenty of sweetness to balance it all out and slightly higher proof to enhance the flavors of this complex cocktail.
Spiced Pineapple Simple Syrup:
Combine 1 L granulated white sugar, 1 L water, and 2 cups chopped pineapple in saucepan over medium heat. Cook until sugar is fully dissolved stirring often. Remove from heat and immediately add 3 Tbsp. loose leaf Rishi Masala Chai Tea. Let steep for approximately 10 minutes, then strain out tea and pineapple. Label and date. Keep refrigerated for up to 4 weeks.
2 Cups Hanson Organic Original Vodka or Meyer Lemon Vodka
1 Cup Fresh Squeezed Meyer Lemon Juice
1 Cup Simple Syrup
Top with Club Soda, may we suggest Fever Tree Club Soda
Garnish with Rosemary and a Sugar Rim
Combine Hanson Vodka, Lemon Juice, Simple Syrup, Rosemary and chill. Just before serving add Club Soda and fresh Ice. Garnish glass with sugar rim and fresh Rosemary Sprig.
1 1/2 parts Courvoisier VSOP Cognac
1 lime peel
4 thin slices of fresh ginger
2 parts lemon-lime soda
1 long peice of cucumber peel
Place the lime zest and ginger slices in the glass.
Pour in 3/4 parts of Courvoisier VSOP
Lightly press the lime and ginger 2 to 3 times using a pestle.
Half fill the glass with ice.
Stir well for 5 seconds using a bar spoon.
Pour in 3/4 parts of Courvoisier VSOP.
Add lemon-lime soda and the cucumber peel.
Stir well for 5 seconds using bar spoon.
2 parts Cruzan Aged Light Rum
1 part DeKuyper Triple Sec Liqueur
2 parts pineapple juice
1 splash grenadine
Orange wedges and Maraschino cherries for garnish
Add a splash of grenadine to the bottom of a hurricane glass.
Layer the other ingredients and stir gently.
Garnish with a cherry and orange wedge.
1/2 oz. Godiva White Chocolate Liqueur
1/2 oz. Smirnoff Peppermint Twist
1 Godiva milk chocolate truffle
Shake Godiva Milk Chocolate liqueur, Godiva White Chocolate liqueur and Smirnoff with ice. Strain into a chilled martini glass and garnish with chocolate truffle.
1/2 oz. St. Elder Blood Orange Liqueur
1 oz. Club Soda
Muddle two Luxardo cherries, four dashes of bitters and a splash of water.
Add Blood Orange Liqueir and Kohler Dark Chocolate Brandy to the glass. Add ice and top with club soda. Garnish with a cherry and an orange.
1 part Sipsmith London Dry Gin
1 part Sipsmith Sloe Gin
1/2 part lemon juice
1 egg white
1 barspoon raspberry syrup
Fresh raspberry for garnish
Combine all ingredients in a cocktail shaker and dry shake.
Add ice and shake again.
Double strain into a chilled glass and garnish with a raspberry.
1 part passion fruit juice
Lemon peel for garnish
Shake all but sparkling wine with ice and strain into a chilled glass.
Top with sparkling wine.
Ganrish with a lemon peel.
2 Basil Leaves1 part Jim Beam Black® Bourbon Whiskey 3 dashes Tabasco® Sauce
4 parts V8® Light Mix
4 dashes Worcestershire Sauce
In a mixing glass muddle the sauces, spices and basil.
Add all remaining ingredients and roll back and forth with ice in a mixing tin.
Pour over ice in glass rimmed with Tajin spice.
Shake all ingredients, except wine and strain
into a wine glass over ice.
Top with wine.
Garnish with half orange wheel and/or cinnamon stick.
1 part Butterscotch Schnapps
1 part Fireball Whiskey
1 part Irish Cream
Rim edge of shot glasses with cinnamon and sugar mix. Fill a cocktail shaker with ice and combine butterscotch schnapps, Fireball whiskey and Irish Cream. Shake Well. Strain into glasses and garnish with banana slice.
Recipe Courtesy: Tipsy Bartender
1 ½ parts Knob Creek Rye Whiskey
½ part smoked prickly pear puree
½ part freshly squeeze lime juice
½ part pomegranate juice
½ part simple syrup
1 ½ parts seltzer water
2 dashes smoked chili bitters
Add all ingredients, except seltzer, to shaker tin and shake with ice.
Strain over ice and top with seltzer water.
Garnish with fresh lime wheel.
1 liter Maker’s Mark Bourbon Whisky
1 quart 2% milk
1 quart heavy cream
2 dozen eggs-separate yolks and whites
1 ½ cups sugar
Nutmeg for garnish
In a large bowl, beat the egg yolks until they lighten in color.
Slowly add 1 cup sugar and continue to whip until dissolved.
Add cream, milk and bourbon and stir to combine.
In a separate bowl, beat whites until they stand in soft peaks.
Gradually add in ½ cup of sugar until stiff peaks form.
Whisk egg whites and yolk mixture together in a large punch or serving bowl.
Chill, garnish with nutmeg and serve.
½ part fresh squeezed Lime Juice
2 heaping tsps. Cherry Preserves
Splash of Ginger Beer
Rosemary Leaves to garnish
Add tequila, lime juice and cherry preserves to an ice-filled shaker.
Shake and strain over ice.
Top with Ginger Beer.
Garnish with Rosemary.
1 heaping tbsp Butter
0.25 Oz Maple Syrup
6 Oz Hot Water
1 Orange Peel
1 stick Cinnamon
Add butter, maple syrup, and Captain Morgan in a tea cup or mug
Add hot water and stir
Garnish with an orange peel and cinnamon stick
2 parts Courvoisier VSOP Cognac
1/2 part Lemon Juice
1/5 part Simple Syrup
Place all ingredients in a cocktail shaker and shake hard for a short time.
Strain into a chilled cocktail glass.
Garnish with a lemon twist.
1 1/2 parts Basil Hayden's Bourbon Whiskey
3/4 part fresh lemon juice
1/2 part blackberry liqueur
5 fresh basil leaves (one for garnish)
Combine all ingredients into a cocktail shaker with ice.
Hard shake and strain into a coupe glass.
Garnish with basil leaf.
1 1/2 parts Hornitos Black Barrel Tequila
1 part simple syrup
1/2 part Amaro Liqueur
2 dashes bitters
2 dashes orange bitters
Combine Hornitos Black Barrel Tequila, simple syrup, amaro and bitters.
Add ice and stir.
Strain over fresh ice and garnish with an orange peel.
½ part peach puree
½ part blackberry puree
1 part simple syrup
½ part lemon
Add ingredients to an ice-filled shaker.
Shake and strain over ice into a coupe glass.
Garnish by skewering a fresh blackberry and a slice of peach with a knot stick.
2 parts Basil Hayden's® Bourbon Whiskey
1/4 part Banana Liqueur
1 tsp of Brown Sugar
1 dash of Aromatic Bitters
8-10 Mint Leaves
Banana Chip for garnish
Muddle 8-10 mint leaves, dash of bitters and brown sugar in a double rocks glass.
Add Basil Hayden's® and banana liqueur and stir gently.
Fill the cup to the rim with crushed ice.
Garnish with a mint sprig and banana chip.
1 1/2 parts Knob Creek® Kentucky Straight Bourbon Whiskey
3 dashes Angostura® Bitters
Pinch of raw sugar
Cherry to garnish
In a rocks glass, muddle the sugar and bitters.
Add ice, then pour the bourbon on top.
Stir gently to mix.
Garnish with a cherry.