The highball is at the top of the cocktail family tree. It’s simply carbonated water and spirit, and that inspired a lot of inventions (see Collins, Paloma, Cuba Libre, anything in a tall glass mixed with bubbles). The Japanese however, have taken this from just a 2 ingredient cocktail (technically 3 if you include ice) to an art form. Jules did the same, by infusing Cognac with Peach and adding a bit of basil syrup and lemon… geez it’s good.

Japanese Highball

Before you begin: chill collins glass in freezer

Be in the moment, and smile

Now.. in your chilled glass:

If you want to add a bit of different flavors, you can use bitters and I’ve even used a touch of cinnamon simple

Peach Infused Cognac Highball

Before you begin: Chill your glass

Making Peach Cognac: 2 cups Cognac in jar cut up 1 peach, remove pit, and let sit for 1 week

In your glass

Gently mix with a mixing spoon

Garnish with a basil leaf & enjoy

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And now’s my time, the time is now… to sing my song. Any Led Zeppelin fans out there? Well Led Zeppelin and the Bramble Cocktail’s inventor share one thing in common, they are from the UK and equally awesome. Jules takes a brilliant riff on this beautiful drink. Brad digs into the original and the history behind it. 

The Bramble Cocktail

Chill lowball glass 

You must use crushed ice because it adds dilution - YOU WANT THIS

Fill your chilled lowball with crushed ice

In Boston shaker (28oz/18oz tin on tin) add

Shake it!!!

Strain into your glass and top with more crushed ice, compact it so it makes a volcano shape.

• Drizzle scant 3/4 oz of crème d mure liqueur around the ice mound to create a bleeding effect. 

Garnish with Blackberry (and a raspberry for Dick) and slice of lemon and a short (sustainable) straw

The lazy morning bramble

2 oz gin

1 oz lemon juice

½ oz simple syrup

1 tbsp blackberry jam1 tbsp vanilla yogurt

1 tsp freshly cracked pepper

Add to a cocktail shaker, use a hand frother and froth to combine jam and yogurt

Add ice and shake

Double strain over a fresh cube in a small glass or a coupe!

Tip: how to make creme de mure

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There is a lot to this episode… a lot! You will learn a few things today. First, how to make cinnamon simple syrup, grenadine, and Don’s mix. All are needed for what comes next, the Zombie. After that, Jules introduces us to the Zombie’s mezcal loving sister, La Zamba. Brad then regails us with the interesting history behind the Zombie. Finally, Jules gives us a few tips about drinking absinthe - why not? 

Cinnamon simple syrup

1 cup h2o

1 cup sugar

3 cinnamon sticks broken/crushed

Add all ingredients to sauce pan and bring to boil while stirring

Upon boil, reduce and simmer for 3 minutes

Remove from heat and let cool to room temperature

Pour mixture through strainer into airtight container and refrigerate

Don's Mix

2 parts grapefruit juice to 1 part cinnamon simple syrup

Grenadine

2 cup 100% pomegranate juice

1 cup sugar

1 tablespoon of lemon juice

Combine in saucepan over medium heat. Stir until sugar dissolved and edges begin to bubble, but do not boil.

Remove from heat and let cool to room temperature

Pour mixture into airtight container and refridgerate

Don's mix = 2 parts Grapefruit Juice to 1 part cinnamon infused simple syrup

Don's original Zombie recipe

Chill collins glass and fill halfway with ice when ready to use

In blender add:

Blend for 5 seconds. Pour into tall glass, top off with ice if needed, and garnish with mint sprig.

La Zamba

Rinse your glass with absinthe and place in the freezer to chill

In your cocktail shaker, add:

1.5 oz aged rum, appleton rum

¾ oz Mezcal

½ oz falernum

½ oz cinnamon syrup

½ oz grapefruit juice

½ oz lime juice

1 tsp grenadine

Add ice and shake

Double strain into chilled coupe glass

Garnish with a small sprig of mint that’s on a little clothespin! (you can find them on amazon!)

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The Bee’s Knees is a prohibition era cocktail that’s finer than the frogs eyebrows. It deserves a place on your cocktail menu! The Bee’s Knees is a gin sour that swaps out simple syrup for honey syrup. The Bee’s Knees is easy to make, tastes delicious, and has pretty cool history. Jules puts a spicy apricot spin on this classic and gives us the 411 on honey.

Honey syrup recipe:

Equal parts honey and water 

Add honey and an equal amount of hot water to sauce.

Heat until honey incorporates into water - DO NOT BOIL

Let cool to room temperature and store in airtight container

Bee’s Knees recipe:

Chill your coupe glass 

In your boston shaker (28/18 tin on tin) add:

2oz gin, use a floral gin (contemporary or new western style gin) 

1 oz of FRESH squeezed lemon juice

½ oz honey syrup

Copious amounts of ice and shake!!!

Double strain using hawthorn and fine mesh strainer into coupe glass

Take a swipe of your lemon with your Y-peeler and express the oils over the drink and tip from Kaitlyn Stewart (@likeablecocktails) give the stem a rub with the lemon peel

Garnish with lemon twist, I like to clean up the lemon peel with a paring knife. Cut off rough edges and cut ends on a bias. Then twist around a bar spoon to make a curl. Then I add a notch mid-peel at a 45 degree angle so the twist can hang on the edge of the coupe glass.

Hot Honey Apricot Bee’s Knees

Hot honey syrup recipe

Exact same as the honey syrup recipe above - only you’re using hot (spicy) honey

Chill your coupe glass

Open one to two apricots, remove pits and add flesh to cocktail shaker

Add ¾ oz fresh lemon juice

Add ½ oz of hot honey syrup

Muddle 

Add 2 oz gin

Add ice and shake. 

Double strain into a chilled coupe glass and garnish with a lemon twist!

Tips: Knowing which honey to use with your cocktails

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You asked for drinks with Falernum and here it izzle, the Chartreuse Swizzle. In this episode, Jules is taking a hard to pair liqueur Green Chartreuse and creates a colada of all things. Uncle Brad keeps it real with the “how to” and history of the Chartreuse Swizzle.

Chartreuse Swizzle recipie

Fill chilled collins glass ½ - ⅓  way with crushed ice

Pour in:

1.5 oz green chartreuse

1.5 oz fresh pineapple juice (organic seems to work well if you don’t have time or the will to press your own)

¾ oz fresh lime juice

½ oz Velvet Falernum

Using a swizzle stick (purchase on Amazon/Cocktail Kingdom - if you want to look official) or barspoon - stir

Top off with more crushed ice

Garnish, lime wheel, a little Mint, and pineapple leaves or… Pineapple leaf, wedge of pineapple (⅙ of a round), cherry called a Pineapple flag

Chartreuse Colada recipe

Chill collins glass and add ice

In your Boston shaker add:

¾ oz mezcal, or white rum (depending on how adventurous you feel)

1 oz chartreuse

1.5 oz pineapple juice, fresh

1 tbsp coconut cream (thai kitchen is great)

1/2 oz lime juice

½ oz orgeat syrup

Ice

Garnish with pineapple leaves and a dash of nutmeg

Tips: making orgeat syrup 

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As home bartenders, we need to be prepared to serve guests who don’t drink alcohol. In this episode, Jules takes Brad to school on Mocktailing and the wide world of spirit free beverages and alternatives. She even leads us in a short story on the history of the mocktail. 

Brad’s Mocktail

1oz fresh lime

1oz pineapple juice

½ raw agave syrup

Jalapeno 1-2 thin slice

Cilantro 1-2 sprigs

Mint 2-3 leaves

Muddle

Strain with hawthorn strainer and pour over large cube in chilled lowball glass.  

Garnish with thin slice of jalapeno, cilantro sprig, and mint sprig on top of cube

Jules’ Cantaloupe Spirit Free Martini

In a cocktail shaker add

1/2 oz Basil syrup

4 oz cantaloupe juice

3/4 oz fresh lime juice

Sea salt

Add ice and shake.

Strain into a chilled coupe glass!

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The Caipirinha and its star ingredient, Chachaca are difficult to say, but give them the respect they’ve earned from their rich history. The national drink(s) of Brazil are easy to make and even easier to drink. Stick around for the tip today on how to deal with a hangover thanks to our friends, DrinkingBuddy (use code ARTOFDRINKING for a discount - this stuff WORKS)

In your shaker

Cachaca Brazilian Lemonade

In your blender add:

Blend for about 10-15 seconds at high speed, then strain through a fine mesh strainer. Discard solids, or infuse some booze like a vodka or tequila, i mean why not? 

In shaker add:

Shake for 30 seconds, then strain into glass.

Garish with fresh lime wheels

Tip: avoiding and dealing with hangovers

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For whatever reason, the Clover Club isn’t on many cocktail menus and that is a dang shame! This pink beauty has all the right moves to make its way into your heart. Uncle Brad makes the classic and gives us the history behind the drink. Jules makes it with a twist, tipping her hat to Julie Reiner who brought the once lost Clover Club back from the ashes. 

Clover Club:

Chill your coupe glass

In your boston shaker:

1 egg white 

Grab your jigger

2 oz gin (London dry works great here, as does New Western - in this case I used Brockmans. Look for flavors that compliment raspberry - citrus is always a great compliment)

¾ oz raspberry simple syrup

¾ oz lemon juice fresh

DRY Shake it

Add LOTSA ICE small side of shaker

SHAKE IT AGAIN

Double strain into your coupe (hawthorn strainer and fine mesh strainer)

Garnish with 3 raspberries

Lillet Rose Clover Club:

In your shaker

1 egg white

1.5 oz gin

1/2 oz Lillet Rose 

3/4 oz fresh lemon juice

1/2 oz simple syrup

4-5 raspberries, muddled

Dry shake 

Add ice

shake again

Double strain & garnish with 3 raspberries

Tip: different types of gin

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If you’ve never tried an Aperol Spritz, you are simply missing out on life. They sell 300,000 per day, in the Veneto region of Italy, for a reason. This easy three ingredient drink simply MUST go in your cocktail rotation. Jules brings it with Como Spritz, introducing us to Cynar. Stick around for the history of Aperol.

Tips: Trying amaro’s, here are some recommendations 

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The Old Fashioned could have its own season because there are 100’s of ways to make them. In this episode we make use of your Cherry Heering from the Singapore Sling episode and use it for a Cherry Old Fashioned. Jules blows Uncle Brad away with her Freezer Door Old Fashioned. Stick around for the history of Angostura Bitters.  

Cherry Old Fashioned

Chill your double rocks glass

In a mixing glass pour

2oz Rye Whiskey (higher proof is better here)

¾ cherry heering

¼ simple syrup 

1 dash orange bitters 

2 dash of angostura aromatic bitters

Stir and strain into your chilled double rocks glass over a big chunk of ice

Garnish with Luxardo cherry’s

Freezer Old Fashioned 

In a 750ml bottle of bourbon, pour out 6 oz (looks like you’ll need to make an old fashioned or two while you make this)

Add into the bottle:

2 oz demerara syrup

3/4 oz Luxardo cherry syrup

3/4 oz angostura

1/2 oz orange bitters

1 Orange peel, optional

Optional 2 oz water

Optional: 1 oz filtered water for dilution

Put the cap on, flipping upside down a few times to combine.

Place in the freezer to chill and serve over a fresh cube, about 3-4 oz

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