THE BEST OF 2015
Our favorite cocktails this year
THE SPRING G&T
makes one cocktail 1 shot Hendrick's Gin 1/4 shot lime juice 3 slices cucumber (plus 2 for garnish) 2 sprigs mint (plus 1 for garnish) Boylan Heritage Tonic (available here) 1) Add the cucumber and mint to the Mason Shaker and muddle. 2) Add the lime juice and gin. Add ice and shake for 5 seconds. 3) Strain the mixture into a Collins glass, fill with Boylan Heritage Tonic and garnish with cucumber and mint.
THE HONEY-BERRY LEMONADE
makes two drinks 6 shots spring water 2 shots lemon juice 1 shot honey 6 strawberries (plus 2 for garnish) 6 blueberries (plus 2 for garnish) 6 raspberries (plus 2 for garnish) 2 lemon rounds 1) Add lemon juice, honey, and berries to the Mason Shaker. 2) Muddle until berries are crushed. 3) Add water and ice. Shake. 4) Strain into tall glasses filled with ice and garnish.
THE CRANBERRY RUM PUNCH
Cranberry Rum, Lime, Fall Spices
CRANBERRY RUM PUNCH
makes one cocktail 3/4 oz fresh lime juice 3 cubes cane sugar 1 & 1/2 oz Cranberry Rum (recipe here) 3 dashes aromatic bitters 1 pinch ground cloves 1 pinch ground cinnamon Sparkling wine 1) Add lime juice and sugar to shaker and muddle 2) Add rum, bitters, cloves and cinnamon. Add ice and shake. 3) Strain into rocks glass with ice and top with sparkling wine and garnish.
Hungry for more infusions? Pick up our book Infuse: Oil, Spirit, Water here.
SPICED PEAR LIQUEUR
7 oz pear brandy or eau de vie 3 oz turbinado simple syrup 1 ripe pear, peeled and sliced into eighths 1 stick cinnamon 1 small star anise pod 2 cloves 1) Combine all ingredients in a 16oz Mason jar. Seal and shake. 2) Let infuse at room temp for 24 hours. 3) Strain through cheesecloth. 4) Chill before serving. This infusion will keep in the refrigerator for up to three months.
makes one cocktail 3 shots tequila 1 & 1/2 shots Cointreau 1 & 1/2 shots fresh lime juice 1 & 1/2 shots fresh grapefruit juice 2 slices fresh lime (for garnish) Chile salt 1) Combine tequila, Cointreau, lime juice and grapefruit juice in the shaker. 2) Add ice and shake. 3) Strain mixture into chilled rocks glasses rimmed with chile salt.