Happy 1st day of August! We took a little time off but we're back (albeit a day late) with a refreshing cocktail perfect for the hottest days of summer. We infused bourbon with orange and cinnamon spice tea and then got a little fancy with the garnish.  We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
Orange Slice

For Drink
1.5 ounces orange spice tea infused bourbon (ingredients and steps below)
1/2 ounce, lime juice
1/2 ounce, simple syrup
3/4 ounce, Disaronno
3 to 4 dashes of orange blossom water
1-2 pinches of ground cloves
Ice

For Orange Spice Tea Infused Bourbon
1 orange spice tea bag ( we used Twinings Orange & Cinnamon Spice )
Hot water
3-4 oz Bourbon

You will also need 1 rocks tumbler glass, mixing glass and shaker cup.

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Let's Make the Orange Tea Infused Bourbon!

1. Dip the teabag into boiling hot water for a few seconds, just until it just starts to steep.
2.  Transfer the teabag to mixing glass with 3-4 oz bourbon and let sit for about 10-15 minutes before discarding the teabag.

Let's Make the Drink!

1. In your shaker cup add all ingredients:
   • 1.5 ounces orange spice tea infused bourbon
   • 1/2 ounce lime juice
   • 1/2 ounce simple syrup
   • 3/4 ounce Disaronno
   • 3 to 4 dashes of orange blossom water
   • 1-2 pinches of ground cloves
   • Ice
2.  Shake well to chill.
3. Add Ice to your rocks tumbler
4. Strain cocktail 
5. Garnish with orange slice 
   • For a little razzle dazzle, sprinkle your slice with clove and sugar and place in airfryer on lowest setting for a few minutes until sugar is sticky but orange rind is still pliable.
   • Remove slice and cut a slit from the middle of slice to one edge. Roll your slice to make a rose and secure with toothpicks.
6. Enjoy!

Mixology Monday - Dog Days of Summer

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"Summer is the annual permission slip to be lazy. To do nothing and have it count for something. To lie in the grass and count the stars. To sit on a branch and study the clouds."

— Regina Brett
 

This "patio pounder", The Pineapple Blossom, comes from Thirsty Whale on Tiktok! We loved it so much we wanted to share this quick and delicious summer cocktail with you. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
Pineapple Wedge

For Drink
2 oz. Bourbon 
3/4 oz. Fresh Squeezed Lemon Juice
1 oz. Pineapple Juice
3/4 oz. Simple Syrup
3-4 Dashes Orange Bitters (We used Scrappy Bitters- Orange)
Ice

You will also need 1 rocks tumbler glass and shaker cup.

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Let's Make the Drink!

1. In your shaker cup add all ingredients:
   • Bourbon (2 oz)
   • Fresh Squeezed Lemon Juice (3/4 oz)
   • Pineapple Juice (1 oz)
   • Simple Syrup (3/4 oz)
   • 3-4 Dashes Orange Bitters (We used Scrappy Bitters- Orange)
   • Ice
2.  Shake well to chill.
3. Strain into your ice filled & chilled rocks tumbler.
4. Garnish with pineapple wedge.
5. Enjoy!

Mixology Monday - Pineapple Blossom

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You know what rhymes with Monday? Bourbon!

-anonymous
 

The daiquiri is one of the six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks and features main ingredients rum, citrus juice, and sugar. We decided to elevate this a little with a mixture of Fig, Hibiscus and Apricot Jam, then we topped with ginger ale and a spritz of absinthe. I really really enjoyed sipping on this. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
Several spritz of Absinthe

For Drink
1 oz. Fresh Squeezed Lemon Juice
3/4 oz. Simple Syrup
2 oz. White Rum
4 Bar Spoons of your favorite jam/preserve (we used a mix of apricot hibiscus & fig preserves)
2-3 oz. Ginger Ale

You will also need 1 Collins Glass, strainer, mixing cup, atomizer filled with absinthe and ice.

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Let's Make the Drink!

1. Chill your Collins glass and set aside.
2. In your mixing cup add:
   • Fresh Squeezed Lemon Juice (1 oz.)
   • Simple Syrup (3/4 oz.)
   • White Rum (2 oz.)
   • 4 Bar Spoons of your favorite jam/preserve (we used a mix of apricot hibiscus & fig preserves)
   • Ice
3.  Stir well and set aside.
4. Spritz the inside of your chilled Collins glass with Absinthe (3-4 sprays).
5. Fill with Ice.
6. Strain in your cocktail.
7. Top with Ginger Ale.
8. Spritz again with Absinthe.
9. Enjoy!

Mixology Monday - Jammed Up  Press Play! 

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"When Life Hands you Lemons, Make Daiquiris"

It's cherry blossom season and although we don't have any actual cherry blossoms super close to us we were inspired! I love a nice and tart lemonade so honestly this is perfect for me! "The national flower of Japan, the cherry blossom – or Sakura, represents a time of renewal and optimism. The pops of pink mark the ending of winter and signify the beginning of spring." I am sooo ready for spring!! We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
Lemon Slice/ Wheel

For Drink
3/4 oz. Fresh Squeezed Lemon Juice
3/4 oz. Simple Syrup
1 1/4 oz. Rye Whiskey
1/2 oz. Campari
Splash of Luxardo Maraschino Liqueur 
3-4 Dashes Citrus Bitters

You will also need 1 rocks tumbler, strainer, hawthorne strainer, shaker cup and ice.

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Let's Make the Drink!

1. In your shaker cup add all ingredients:
   • Fresh Squeezed Lemon Juice (3/4 oz.)
   • Simple Syrup (3/4 oz.)
   • Bitters (3-4 Dashes)
   • Campari (1/2 oz.)
   • Rye Whiskey (1  1/4 oz.)
   • Luxardo Maraschino Liqueur (Splash)
   • Ice
2.  Shake well to chill
3. Double strain into your ice filled rocks tumbler
4. Garnish with your lemon slice
5. Enjoy!

  Mixology Monday - Cherry Blossom Lemonade      Press Play! 

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 “Let us find inner freedom in each lucky moment that we encounter, like a sun-basking butterfly that finds peace on a cherry blossom petal.” 

— Erik Pevernagie
 

On April 1st we had a little fun on Instagram and announced the launch of our new (fake) company Foam Alone which boasts shelf stable flavored vegan air foam garunteed for 30 days. See here: https://foamalone.co

Although Foam Alone is a joke; this recipe is NOT!! If you are looking to create a light and airy vegan foam perfect for cocktails or culinary works of art, give this a try! The foam will last 15 - 30 minutes and can be as fluffy as you like! The recipe calls for soy lecithin, I happened to have some in powder form already, from a molecular gastronomy kit but you can find variations of this online and in person.

Have fun creating!
​

Here's what you need:
Juice of choice
Soy Lecithin
Immersion Blender

Let's Make the Drink!

1. In a tall and wide container pour in your juice and lecithin. (approx 2g of soy lecithin for 250ml juice)

   • More liquid in your ratio = looser foam, less liquid = lighter fluffier foam

2. Use an immersion blender to mix everything.

3. Keep the blender half in liquid, half out when blending.

   • This motion help to incorporate air into the mixture, the longer you mix the more foam you get.

4. Scoop the foam and put it on top of your masterpiece.

5. Enjoy!

Note: You can store unused liquid in the fridge or freezer and re blend for more foam when you need it!

Flavored Air Foam

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FOAM ALONE

Food photography has facilitated many great things for me and I have met some amazing  people along the way. A couple years ago I met Foodies (And Photographers) Vanessa and Thory from Oven 350 on Instagram and quickly realized we lived less than 10 min from each other! We had fun hanging out this weekend and this was one of the cocktails Frank whipped up for us. It has all of the things I love! It's a sour cocktail with orange and cherry notes, made with Shin Ju Whiskey topped off with some serious froth! We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
Orange Peel

For Drink
3/4 oz. Fresh Squeezed Lemon Juice
1 Egg White
3/4 oz. Simple Syrup
3/4 oz. Cointreau
1/2 oz. Shin Ju Whiskey
Splash Campari
Splash Bourbon Cherry Syrup
3-4 Dashes Citrus Bitters

You will also need 1 rocks tumbler, strainer, hawthorne strainer, shaker cup and ice.

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Let's Make the Drink!

1. In your shaker cup add:
   • Fresh Squeezed Lemon Juice (3/4 oz.)
   • 1 Egg White
2. Dry Shake (without ice) for at least 30 seconds vigorously.
3. Add remaining ingredients to shaker cup:
   • Simple Syrup (3/4 oz.)
   • Shin Ju Whiskey (3/4 oz.)
   • Cointreau (1/2 oz.)
   • Bitters (3-4 Dashes)
   • Campari (Splash)
   • Bourbon Cherry Juice (Splash)
   • Ice
4. Shake well to chill.
5. Double strain into your rocks tumbler
6. Express citrus oils from orange peel and toss it in the glass.
7. Enjoy!

Mixology Monday - ShinJu Sour       Press Play! 

 
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“Too much of anything is bad, but too much good whiskey is barely enough.”

– Mark Twain
 

We recently came across this recipe on Punch Drink's website and definitely wanted to give it a go! This rum sour recipe comes from the Savoy Cocktail Book and was originally made with wormwood bitters. We replaced the wormwood bitters with a combination of absinthe and orange bitters. We also added a few dashes of Fee Foam for a little bit of froth. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
Pinch of Nutmeg 

For Drink
1 3/4 oz. - 2 oz. Un-aged Haitian Rum
3/4 oz. Simple Syrup
3/4 oz. Fresh Squeezed Lemon Juice
3-4 Dashes Orange Bitters
3-4 Dashes Fee Foam
~1 Barspoon Absinthe
Ice
 

You will also need 1 coupe glass or nick & nora glass, a shaker cup, strainer and bar spoon. 

Let's Make the Drink!

1. Let's chill our glass first. You can either place your glass in the freezer or fill the glass with ice and water and set aside.

2. Add all of your ingredients to the shaker cup:

   • Un-aged Haitian Rum (1 3/4 oz. - 2 oz)

   • Simple Syrup (3/4 oz.)

   • Fresh Squeezed Lemon Juice (3/4 oz.)

   • Dashes Orange Bitters (3-4 dashes)

   • Dashes Fee Foam (3-4 dashes)

   • Absinthe (~1 barspoon)

   • Ice

3. ​​​​​​Shake well.​

4. Strain into your chilled coup glass or Nick & Nora.

5. Garnish with a sprinkle of nutmeg.

6. Enjoy!!

     Mixology Monday - Pauline Press Play! 

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“Drinking Rum before 10am makes you a Pirate, not an Alcoholic.”

– Earl Dibbles Jr.

Tis the season for green cocktails so here is our take on a classic, the Grasshopper. This drink has been said to originate in New Orleans and gained popularity in the 1950s. Our take adds muddled mint and crushed oreos and reminds us of thin mint cookies or a decadent dessert. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
Crushed Oreos

For Drink

3-4 Mint Leaves
1.5 oz. Green Creme de Menthe
1.5 oz. White Creme de Cacao
2 oz. Heavy Cream

You will also need 1 coupe glass, a shaker cup, strainer,  muddler, mortar & pestle and ice.

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Let's Make the Drink!

1. Let's crush some Oreos (without the filling) and set aside.

2. In your shaker cup, add and muddle a few mint leaves

3. Add remaining ingredients to shaker cup:

   • 1.5 oz. Green Creme de Menthe

   • 1.5 oz. White Creme de Cacao 

   • 3 oz. Heavy Cream

   • Ice 

4. Shake well.

5. Strain into your coupe glass

6. Garnish with crushed Oreos

7. Enjoy!

Mixology Monday - Grasshopper

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The restless grasshopper only finds rest in the gizzard of a bird

-African Proverb
 

Hey there! Today we're sharing a cocktail made with Vodka from our home state NJ! Bone Black Vodka is made in small batches at All Points West Distillery in the Ironbound district of Newark. We added actual smoke along with Fire Tincture from Scrappy Bitters. This drink has all of my favorite things, sage, thyme, lemon and smoke. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

Learn More about Bone Black/ All Points West Distillery: Click Here
Learn More about Scrappy Bitters: Click Here
 

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
Charred Slice of Lemon
Sprig of Thyme

For Drink
2 oz. Vodka
3-5 Drops Scrappy Bitters Fire Tincture
1 oz. Fresh (Charred) Lemon Juice ** See Steps Below
3/4oz. Simple Syrup
3-5 Sage Leaves
3-5 Sprigs of  Thyme

You will also need 1 rocks tumbler, a mixing glass, strainer, fine mesh strainer, muddler, bar spoon, smoker or flame resistant surface and ice.

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Let's Prep the Lemon!

1. Cut your lemon in half.

2. Cut one slice from one of your lemon halves

3. Char everything; we used a grill pan on the stove.

4. Juice both halves and set slice aside for the garnish.

Let's Make the Drink!

1. Let's smoke our glass first

   • With your smoker in your tumbler or on flame resistant surface burn some sage and thyme then flip your glass on top of it.

   • Set Aside.

2. In a separate mixing glass add:

   • Few sage leaves

   • Several sprigs thyme

   • Simple Syrup (3/4 oz.)

   • Charred Lemon Juice (1 oz.)

3. Muddle

4. Add remining ingredients to mixing glass:

   • Vodka (2 oz.)

   • Fire Tincture (3-5 drops)

   • Ice

5. Stir to chill

6. To your smoked glass, add a block of ice (we use our ice designer tray to make it *fancy*)

7. Double strain cocktail over ice

8. Garnish with thyme and charred lemon slice.

9. Enjoy!

  Mixology Monday - The Smoke  Press Play! 

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"In a world of smoke and ashes, you are milk and honey."

--India.Arie

February is coming to a close but we are not done celebrating and sharing black owned brands. Today, we're sharing an original creation made with Ode to Babel Gin. Ode to Babel is Black Owned/Women Owned Cocktail Bar in Brooklyn. A friend gifted us with a bottle of their in-house gin, distilled with locally grown botanicals and we paired it with blackberries and fig. We also used Black Owned Hella Ginger Bitters. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

Learn More about Ode to Babel Here: About Ode to Babel
Learn More about Ode to Babel Spirits Here: Babel Spirits
Find Hella Bitters Near you: Hella Cocktail Co
Find all of our recipes using black owned brands here: Black Owned
 

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1/2 Fig or a few blackberries

For Drink
1 1/4 oz. Gin
1/4 oz. Campari
1/2 oz. Simple Syrup (or a little more if you like)
1/2 oz. Fresh Lemon Juice
3-4 Dashes Hella Bitters (Ginger)
3-4 Blackberries
1/2 tbsp Fig Jam

You will also need 1 rocks tumbler, a shaker cup, hawthorne strainer, fine mesh strainer, muddler, bar spoon and ice.

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Let's Make the Drink!

1. In shaker, add: 

   • Blackberries (3-4)

   • Fig Jam (1/2 tbsp.)

   • Simple Syrup (1/2 oz.)

   • Lemon Juice (1/2 oz.)

2. Muddle Well

3. Add remaining ingredients to shaker:

   • Gin (1 & 1/4 oz.)

   • Campari (1/4 oz.)

   • Hella Bitters (We used Ginger)(3-4 dashes)

   • Ice

4. Shake well to chill

5. Double Strain into your rocks tumbler over ice.

6. Garnish with Fig or Blackberries

7. Enjoy!

Mixology Monday - Fig and Blackberry Gin Cocktail  Press Play! 

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“Every great dream begins with a dreamer. Always remember, you have within you the strength, the patience, and the passion to reach for the stars to change the world.” 

—Harriet Tubman
 

Every February we share recipes made with black owned spirits, and this year is no different. This recipe comes from T-Pain's cocktail book, Can I Mix You a Drink. We used Uncle Nearest Rye Whiskey for this bold, Manhattan like cocktail. Nathan "Nearest" Green, known as Uncle Nearest was a former slave who taught Jack Daniel distilling in the 1800s. Now, Uncle Nearest is the most successful black owned distillery in the world. Learn more about Uncle Nearest here. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

Find Uncle Nearest, near you! Find Near Me
Find all of our recipes using black owned brands here: Black Owned
 

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Cocktail Cherry 

For Drink
1 oz. Whiskey
1 oz. Sweet Vermouth
1 oz. Campari
1/2 oz. Creme de Cacao
 

You will also need 1 coupe glass, a mixing glass, hawthorne strainer, cocktail pick, bar spoon and ice.

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Let's Make the Drink!

1. In mixing glass, add: 

   • Whiskey (1 oz.)

   • Sweet Vermouth (1 oz.)

   • Campari (1 oz.)

   • 1/2 oz. Creme de Cacao

   • Ice

2. Stir 30 seconds

3. Strain into your coupe glass.

4. Skewer your cocktail cherry and add as garnish.

5. Sip slow and Enjoy!

Mixology Monday - Get Loose Press Play!    

   
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"Black history isn’t a separate history. This is all of our history, this is American history, and we need to understand that."

- Karyn Parsons

Today's mocktail has me thinking of warmer days. The fresh sage and pineapple juice pairs so well with our lime oleo saccharum. Oleo saccharum is Latin for oil sugar and it is exactly that. We've included the exact steps below but essentially, it is an oil made from citrus peels mixed with sugar. As the peels sit in the sugar, they secrete natural oils that contain concentrated citrus flavor. We made ours with lime peels but you can also make your oleo saccharum with lemon peels. This oil can be used in cocktails in the same way you would use a simple syrup but you can also use it in other cooking and baking recipes.

This drink is great anytime, not just for dry January! If you are wanting something a little stronger, but still low ABV, swap out the tonic water for 1/2 oz. Vodka and swap the Ginger beer for 1/2 oz. Gin and muddle in a little cucumber before shaking. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages  

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Bunch of Sage Leaves
1 Lime wheel

For Drink
1/2 oz. Lime Oleo Saccharum (see below)
3-4 Fresh sage leaves
3 oz. Pineapple juice
1 oz. Cucumber tonic water
2 oz. Ginger beer
Ice

For Lime Oleo Saccharum (Oil Sugar)
Peel from 6-10 limes
Granulated Sugar

You will also need shaker cup, muddler, strainer, a collins or highball glass and also a small dish and citrus peeler for the oleo saccharum.

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Let's Make the Oleo Saccharum!

1. Peel 6 to 10 limes, leave behind most of the white pith. 

2. Place peels in a dish and coat completely in granulated sugar. Cover and place in refrigerator for anywhere between 12 and 48 hours. We left ours in for more than 24 hours.  

3. After oleo saccharum has formed, strain out peels and remaining sugar saving only the oil in a separate airtight  jar or container.

4. Store in refrigerator for 2 weeks but best to use it it within first week. To lengthen the life span, add a tablespoon of vodka.

​​​​​​ 

Let's Make the Drink!

1. In shaker cup add:

   • Lime oleo saccharum (1/2 oz.)

   • Sage leaves (3-4 leaves)

2. Muddle well

3. Add Remaining ingredients (except tonic and ginger beer) to shaker:

   • Pineapple juice (3 oz.)

   • Ice

4. Shake 15-20 seconds to chill.

5. Fill your Collins or highball with ice

6. Strain in your mocktail.

7. Top with

   • Cucumber tonic water (~1 oz.)

   • Ginger beer (~2 oz.)

8. Garnish with lime wheel and sage.

9. Enjoy!

Mixology Monday -- WTTW

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"30 days hath September April, June and November. All the rest have 31 except for dry January, which has 5,782"
 

Today's cocktail.... well actually mocktail, is dedicated to Wednesday Addams and the actress who portrays her in the latest series, Jenna Ortega. We thought about Jenna's ethnic background of Mexican and Puerto Rican ancestry and came up with this faux margarita using Ritual 's Non Alcoholic Tequila. We also made a Cointreau substitute sans alcohol... which you can make in two snaps! If you are not quite feeling dry January, feel free to substitute your favorite Blanco or Silver Tequila for a spirited experience! We hope you enjoy this monochrome, sweet & spicy elixir! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages  

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
Black Salt for Rim of Glass

For Drink
1.5 oz. Nonalcoholic Tequila
1 oz. of  Fauxtreau (Nonalcoholic Orange Syrup/Cordial) (ingredients and steps below)
1 oz. Coconut Cream,
1 oz . Fresh Squeezed Lime Juice (1 large lime)
5-6 Serrano Pepper Slices,
Ice

For Fauxtreau
2-3 oz. Agave Syrup
1 Orange Peel
2-4 Dashes Orange Bitters

You will also need shaker cup, muddler, strainer, small sauce pan and a coup glass or tumbler.

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Let's Make the Fauxtreau!

1. In your small sauce pan add:

   • Agave Nectar (at least 2-3 oz)

   • 1 Orange Peel 

   • Several Dashes of Orange Bitters (We used Hella Orange Bitters)

2. Warm on low heat for 15 minutes.

3. Set aside and allow to cool.

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Let's Make the Drink!

1. Rim your coup glass (or tumbler) with lime juice and black salt. Set aside.

2. In your shaker cup add:

   • Sliced serrano peppers (5-6)

   • Fauxtreau (Nonalcoholic Orange cordial/syrup) (1 oz.)

3. Muddle well.
4. Add remaining ingredients to shaker cup:
   • Ice
   • Nonalcoholic Tequila (We used Ritual) (1.5 oz)
   • Coconut cream (1. oz)
   • Fresh Squeezed Lime juice (1 oz.)
5. Shake to chill
6. Double strain into a black salt, rimmed coup glass serve neat, or with crushed ice in tumbler.
7. Enjoy!

MIxology Monday - Miercoles       Press Play!

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"Darkness cannot drive out darkness, only light can do that. Hate cannot drive out hate, only love can do that."

– Martin Luther King Jr.
 

Another new year... another dry January.  We came across these Seckel pears while grocery shopping and decided to experiment. These are sweet and taste like both a pear and a apple. We chose to make a fizz "mocktail" and somehow this tastes just like a gin fizz. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages  

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Fresh Basil Leaf

For Drink
3 to 4 Fresh Basil Leaves,
1/2 Chopped Seckel Pear,
2 oz . Fresh Squeezed Lime Juice (1 large lime)
1 Egg White
3/4 oz. Simple Syrup
2 or 3 oz. Tonic Water
Ice

You will also need shaker cup, mixing glass, muddler, strainer and a coup glass.

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Let's Make the Drink!

1. In your mixing glass add:

   • Basil Leaves (3-4)

   • Chopped Pyrus Pear (1/2 of a small pear)

   • Simple Syrup (3/4 oz.)

2. Muddle for 30 seconds or so and set aside.

3. In your shaker cup add:

   • Egg white (just 1)

   • Lime Juice (1 oz.)

4. Dry Shake vigorously 30-45 seconds.

5. Add to shaker cup:

   • Basil Pear Mixture

   • Remaining Lime Juice (1 oz.)

   • Ice

6. Shake to chill and strain into your coup glass.

7. Top with 2-3 oz. tonic water.

8. Garnish with basil leaf.

9. Enjoy!

Pyrus Pear Mocktail      Press Play!

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“Cheers to a new year and another chance for us to get it right.”

– Oprah Winfrey
 

Acording to liquor.com, "the Aviation is a classic gin cocktail dating back to the turn of the 20th century, and it first appeared in Huge Enslinn’s book “Recipes for Mixed Drinks” in 1916 while he was tending bar at New York City’s Hotel Wallick. In the ensuing decades, it was all but forgotten. That’s because one of the drink’s primary ingredients, crème de violette liqueur, disappeared from the market during the 1960s."  We got our hands on the crème de violette liqueur, and decided to use Empress Gin to up the purple hue of this delicious cocktail.  We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages  

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Bourbon or Brandied Cherry

For Drink
2 oz Empress Gin
1/2 oz. Maraschino Liqueur
1/4 oz. Crème de Violette Liqueur
3/4 oz. Fresh Squeezed Lemon Juice
Ice
 

You will also need shaker cup, strainer and a Nick and Nora glass or coup glass.

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Let's Make the Drink!

1. Add all ingredients into the shaker cup

   • 2 oz Empress Gin

   • 1/2 oz. Maraschino Liqueur

   • 1/4 oz. Crème de Violette Liqueur

   • 3/4 oz. Fresh Squeezed Lemon Juice

   • Ice

2. Shake until chilled.

3. Strain into your Nick and Nora glass

4. Garnish with bourbon or brandied cherry

5. Enjoy!

Mixology Monday - Aviation

     Press Play!

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“When once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, and there you will always long to return.”
– Leonardo DaVinci
 

Forgive us... it takes us a while to get into "the holiday spirit" and we're not ready yet! So enjoy this bitter & tart gin cocktail to match our Grinchy demeanor! This cocktail, Bicycle Thief,  was originally created by Zachary Gelnaw-Rubin and Abraham Hawkins for Dutch Kills Bar in NY. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get started!

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Here's what you need:

For Garnish
1 Grapefruit Slice


For Drink
1 oz. Campari
1 oz. Gin 
1/2 oz. Fresh Squeezed Lemon Juice
1 1/2 oz. Fresh Squeezed Grapefruit Juice
1/2 oz. Simple Syrup
Soda Water  or Club Soda
Ice

You'll also need a mixing glass, bar spoon,  strainer and a Collins glass.

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Let's Make the Drink:

1. Add all ingredients except soda water to your mixing glass:

   • Ice

   • Campari (1 oz.)

   • Gin  (1 oz.)

   • Fresh Squeezed Lemon Juice (1/2 oz.)

   • Fresh Squeezed Grapefruit Juice (1  1/2 oz.)

   • Simple Syrup (1/2 oz.)

2. Stir to chill

3. Strain into your ice filled Collins glass

4. Top with soda water/ club soda

5. Garnish with grapefruit slice

6. Enjoy!

Mixology Monday - Bicycle Thief

           Click to Play!

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“A grateful heart is better than a bitter soul.”
― Matshona Dhliwayo
 

Did you know that  T-Pain has a cocktail recipe book, named appropriately, Can I Mix You a Drink? We picked it up earlier this year and it's full of 50 beautiful and tasty creations. We had some Creme de Cacao left over from last week, AND we were gifted some bitters from Scrappy Bitters so the stars were aligned for us to make the first cocktail in T-Pain's book, "Shawty". We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

Find Scrappy Bitters: https://www.scrappysbitters.com/

Find Can I Mix You a Drank: https://www.penguinrandomhouse.com/books/688058/can-i-mix-you-a-drink-by-t-pain/

This recipe makes 1 large drink. Let's get started!

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Here's what you need:

For Garnish
1 Orange Peel Twist
1 Lemon Peel Twist

For Drink
2 oz. Bourbon (We used Woodford Reserve)
5 oz. Creme de Cacao 
3 dashes orange bitters
2 dashes aromatic bitters
Ice

You'll also need a mixing glass, julep strainer and a double rocks tumbler.

Let's Make the Drink:

1. Add all ingredients to your mixing glass:

   • Ice

   • 2 oz. Bourbon (We used Woodford Reserve)

   • 5 oz. Creme de Cacao 

   • 3 dashes orange bitters

   • 2 dashes aromatic bitters

2. Stir for 30 seconds

3. Strain into your chilled rocks tumbler (we added one large ice block)

4. Express and Garnish with orange and lemon peel.

5. Enjoy!

Mixology Monday - Shawty

           Click to Play!

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"Those who get stuck doing the same things for too long are bound to get left behind the strong who press on and re-invent themselves."

-T-Pain

We love recreating new recipes we come across just as much as we like creating original cocktails. Today we're sharing a recipe from Chris Leavitt ( @notjustabartender on IG & TikTok). He created this daiquiri variation on the spot and we were intrigued by the flavors. We hope you enjoy this cozy fall drink! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes  1 drink. Let's get started!

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Here's what you need:

For Garnish
1 Grapefruit Peel
Ground Cinnamon

For Drink
1/4 ounce Cinnamon Simple Syrup
1/4 ounce Maple Syrup
1 ounce Fresh Squeezed Grapefruit Juice
1/2 ounce Fresh Squeezed Lime Juice
1/4 ounce Creme de Cacao
1 ounce, Jamaican Rum
1 ounce Rye Whiskey
Ice

You'll also need a shaker cup and a  nick & nora glass or coup glass.

Let's Make the Drink:

1. Add all ingredients to your shaker cup:

   • Cinnamon Simple Syrup (1/4 ounce)

   • Maple Syrup (1/4 ounce)

   • Fresh Squeezed Grapefruit Juice (1 ounce)

   • Fresh Squeezed Lime Juice (1/2 ounce)

   • Creme de Cacao (1/4 ounce)

   • Jamaican Rum (1 ounce)

   • Rye Whiskey (1 ounce)

   • Ice

2. Shake well

3. Strain into Nick & Nora or coup glass

4. Express and Garnish with grapefruit peel then add a dash of cinnamon

5. Enjoy!

Mixology Monday - Sweater Weather           Click to Play!

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“Anyone who thinks fallen leaves are dead has never watched them dancing on a windy day.”

- Shira Tamir

Pomegranate season is short, but sweet. It runs mid September to November so we're right in the middle of it. We had to hop on board and decided to create an autumn tequila sour. We used a blend of cinnamon, cardamom, ginger and nutmeg and honestly this drink was a cozy treat. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes  1 drink. Let's get started!

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Here's what you need:

For Optional Garnish
3-5 Pomegranate Arils
Cinnamon

For Drink
1 1/4 oz. of pomegranate liqueur
1/2  oz. lemon juice
3/4 oz. Anejo Tequila
1 oz. of pomegranate juice
1 tsp agave nectar
2-3 dashes ginger bitters
1 egg white
1 tsp ground spice mixture (cardamom, nutmeg, ginger, cinnamon)
Ice

You'll also need a shaker cup and a  rock's tumbler or coup glass.

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Let's Make the Drink:

1.  In shaker cup add:

   • Fresh Squeezed Lemon Juice (.5 oz.)

   • Egg White

   • Spice Mixture (1 tsp)

2. Dry shake (no ice) for 30 seconds

3. Add remaining Ingredients to shaker cup:

   • Pomegranate Liqueur (1.25 oz.)

   • Pomegranate Juice (1 oz.)

   • Anejo Tequila (.75 oz.)

   • Agave Nectar (1 tsp)

   • Ginger Bitters (2-3 dashes)

4. Strain into tumbler or coup glass

5. Garnish with dash of cinnamon and pomegranate arils if you like.

6. Enjoy!

Mixology Monday - Spiced Pom Sour          Click to Play!

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If you want to make some memories, add some tequila.

-unknown

This recipe has been a long time coming. We had planned to create a PB&J cocktail after coming across Skrewball PB Whiskey a while ago but hadn't quite worked out the ratios. Our inspiration was renewed after visiting Boston and tasting the pb&j cocktail at Earl's. We opted to create our own syrup using blackberries instead of using a raspberry jelly, but here is where you can be creative. Feel free to use any fruit or jelly you'd like! We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes  1 drink. Let's get started!

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Here's what you need:

For Garnish
1-2 Blackberries
1 Cocktail Pick

For Blackberry Syrup
Equal parts water & sugar
Several fresh blackberries

For Drink
1 1/2 oz. Skrewball Peanut Butter Whiskey
1/2 oz. sweet red wine (Note: We used a Dornfelder for its sweet blackberry & plum taste, but almost any sweet red wine will do.)
1/2 oz. Chambord
3/4 oz. Blackberry syrup* 
1 oz. Fresh Squeezed Lemon Juice
1 Egg White
 

You'll also need a small sauce pan, shaker cup, mixing glass, ice, strainer and a  rock's tumbler.

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Let's Make the Syrup:

1. Mix one part water & one part sugar.

2. Add in several fresh blackberries.

3. Stir and macerate blackberries with syrup solution over medium low heat until the liquid is reduced by about 2/3 (about 15 to 20 minutes).

4. Pour in heat resistant container and set aside to cool.

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Let's Make the Drink:

1.  In mixing glass add:

   • Ice

   • Add blackberry syrup (3/4 oz.)

   • Chambord (1/2 oz.)

   • Sweet red wine (1/2 oz.)

2. Stir until chilled and set aside. 

3. In your Boston shaker add:

   • Fresh Squeezed Lemon juice (1 oz.)

   • 1 Egg white

4. Dry shake for 30 seconds. (shake without ice)

5. Next, Add ice and Peanut Butter whiskey (1 1/2 oz.) to your Shaker and shake for an additional 20 to 30 seconds.

6. In your Rocks Tumblr glass pour the blackberry cordial mixture. 

7. Add a large block of ice then top with your peanut butter sour mix.

8. Garnish with blackberries and enjoy!

Mixology Monday -PB&J         Click to Play!

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“It is true that whisky improves with age. The older I get, the more I like it.” 

– Robert Black
 

This cocktail is interesting, sophisticated and complex! We came across this recipe on TikTok (@moresavorygoods) who shares he discovered it at Handshake Speakeasy Bar in Mexico City and reverse engineered it. We felt like giving this a shot and found it to be extremely good! We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages  

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 small block of white chocolate

For Vanilla Simple Syrup
1 cup of water
1 cup of sugar
1 vanilla bean or few drops of vanilla extract

For Drink
1.5 oz. Vanilla Simple Syrup*
1/2 tsp. Matcha Powder
1 1/4 oz. Fresh Lemon Juice
2 tbsp. Greek Yogurt
1 1/2 oz. Bombay Sapphire Gin
Ice 
 

You will also need a blender, mixing glass, bar spoon, small sauce pan, cheesecloth or coffee filter, microplane grater and a rocks tumbler.

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Let's Make the Simple Syrup!

1. In your small sauce pan add: 

   • 1 Cup Water

   • 1 Cup Sugar

   • Vanilla Bean or Vanilla Extract

2. Let simmer over medium/low heat until liquid is Reduced by half  (~10-12 mins.)

3. Set aside to chill.
    

Let's Make the Drink!

1. First we need to create the cordial.

   • Add Matcha, lemon juice and vanilla simple syrup to blender and blend.

   • Add Greek yogurt and blend again.

   • Strain liquid by pouring liquid into coffee filter or cheese cloth and set cordial aside. We used a funnel to stabilize. This process will be slow and take a little bit of time. 

2. When you've created the cordial, to your mixing glass add:

   • Equal parts cordial and gin with an ice cube (we used 1 1/2 oz. of each)

   • Stir until chill.

3. Using a separate cube of ice, shave white chocolate on top and place in tumbler.

4. Strain mixture (from mixing glass)  into your tumbler and gently stir.

5. Enjoy!

Mixology Monday - Matcha Dame Blanche

 Press Play!

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“But when fall comes, kicking summer out on its treacherous back as it always does one day sometime after the midpoint of September, it stays awhile like an old friend that you have missed.”

– Stephen King

According to Thrillist.com, the Greyhound cocktail was originally made with gin  & grapefruit juice and is considered the O.G. Gin and Juice. "In 1945, Harper’s magazine published a similar recipe, swapping out gin for vodka, and calling the drink a Greyhound... attributing the cocktail to a chain of restaurants owned by the Greyhound bus line. Today, Greyhounds can be made with either vodka or gin, but vodka is the most commonly used spirit." We infused a simple syrup with rosemary for today's cocktail. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages  

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Grapefruit Wedge
1 Sprig Rosemary

For Simple Syrup
1 cup of Water
1 cup of Sugar
4 Sprigs Rosemary

For Drink
2 oz. Vodka
1/2 oz. Rosemary Simple Syrup
4 oz. Grapefruit Juice
Ice

You will also need a rocks tumbler.

Let's Make the Simple Syrup!

1. In your small sauce pan add: 

   • 1 Cup Water

   • 1 Cup Sugar

   • 4 Sprigs of Rosemary

2. Let simmer over medium/low heat until liquid is Reduced by half  (~10-12 mins.)

3. Set aside to chill.
    

Let's Make the Drink!

1.  In your tumbler, add all ingredients:

   • Ice

   • Grapefruit Juice (4 oz.)

   • Vodka (2 oz.)

   • Rosemary Simple Syrup (1/2 oz.)

2. Garnish with grapefruit wedge and sprig of rosemary.

3. Enjoy!

Mixology Monday - Rosemary Greyhound_1     Press Play!

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“And all at once, summer collapsed into fall.”

-Oscar Wilde

We really like corn!! Thanks to TikTok, corn is having a moment right now! We are on board and came across a recipe by Lauren Grant from @ZESTFULKITCHEN and had to give a shot! Yes this margarita is infused with sweet corn, and it is better than I imagined! The overall flavor is not super corn forward... the end result is silky smooth with a little kick. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1-2 Sprigs of Cilantro
1 Mini Elote (optional)
Lime Juice & Salt / Chili Mixture

For Drink
4 oz. Sweet Corn Kernels (about ⅔ cup, about 1 ear of corn)
1 tablespoon Agave Syrup
12 Cilantro Leaves
4 oz Tequila Blanco
1/2 oz. Grand Marnier
2 oz. Fresh Lime Juice
Ice

You will also need a shaker cup, muddler, fine mesh strainer, tumbler or margarita glass and 2 small plates to help rim your glass. As well as all ingredients a tools outlined for the optional elote.

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Let's Make the Mini Elote!

1. I adjusted my recipe for Elote Inspired Airfryer Corn Ribs and substituted with halved baby corn.
2. Find the full recipe here: Elote Corn Ribs
3. Note: Mini elote was skewered after cooking then sprinkled with lime juice, chopped cilantro and cotija cheese.

Let's Make the Drink!

1. Cut kernels off one ear of corn. 

2. Add to microwave safe dish and add a little water, cover with plastic, and microwave until the corn is steamed (approx 1:30). Set aside. 

3. Use about 1/2 ounce of lime juice and salt /chili mixture to rim your glass. Set aside.

   • Mixture includes same dry ingredients as the airfryer elote : garlic, chili powder, salt, pepper, paprika

4. In your shaker cup, add:

   • Corn

   • Cilantro

   • Agave Nectar (1 tbsp)

5. Muddle Well (approx. 2 minutes; the corn will begin to release liquid)

6. Add Remaining Ingredients:

   • Tequila (4 oz.)

   • Lime Juice (2 oz.)

   • Grand Marnier (1/2 oz.)

   • Ice

7. Shake Well

8. Add Ice to your rimmed glass and strain in cocktail 

9. Garnish with cilantro and optional elote or lime wedge

10. Enjoy!

Sweet Corn Margarita    Press Play!       

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"I cant imagine a more beautiful thing. It's corn! I can tell you all about it! I mean look at this thing...!"

~Corn Kid 2022

We're sharing another gin cocktail this week, this time with some smokey pineapple! We love Empress Gin not only for the taste but for the color that really made this cocktail standout. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages  

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Grilled Pineapple Wedge

For Simple Syrup
1 cup of water
1 cup of sugar
Chopped pineapple including skin

For Drink
3/4 oz Pineapple Simple Syrup
1.25 oz. Empress Gin
3/4 oz. Grand Marnier
Small Handful Chopped Pineapple
1 oz. Lime Juice
Cinnamon
Ice

You will also need a cocktail smoker, mixing glass, muddler, bar spoon, small sauce pan, fine mesh strainer and a rocks tumbler

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Let's Make the Simple Syrup!

1. In your small sauce pan add: 

   • 1 Cup Water

   • 1 Cup Sugar

   • Chopped Pineapple with Skin

2. Let simmer over medium/low heat until liquid is Reduced by half  (~10-12 mins.)

3. Set aside to chill.
    

Let's Make the Drink!

1.  Smoke tumbler then cover and set aside

2. Muddle Pineapple, Cinnamon, & Grand Marnier in your mixing glass

3. Add

   • Ice

   • Pineapple Simple Syrup (3/4 oz.)

   • Fresh Lime Juice (1 oz.)

4. Stir until chilled

5. Add Ice to the smoked tumbler

6. Double strain cocktail over ice

7. Top with empress gin

8. Garnish with grilled pineapple wedge

9. Enjoy!

Mixology Monday - Smoked Pineapple Gin     Press Play!

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“August is like the Sunday of summer.”

Over here, whiskey sours and gin sours are some of our favorite cocktails to make. Today we are sharing an original recipe for a blueberry pomegranate gin sour we think you're gonna love! We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages  

This makes 1 drink! Let's get started!
 

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Here's what you need:

For Garnish
1 Small Bunch of Basil

For Drink
1 1/4 oz. gin
3/4 oz. pomegranate liquor
1/2 oz. simple syrup
1 oz. fresh lime juice
one small handful fresh blueberries
2 to 3 fresh basil leaves
1 egg white
Ice

You will also need 1 Coupe Glass and a shaker cup. 

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Let's Make the Drink!

1. In your shaker cup add: 

   • Fresh Squeezed Lime Juice (1 oz.)

   • Egg White (1)

2. Dry Shake vigorously 20-30 seconds

3. In separate cup/glass add:

   • Blueberry

   • Fresh Basil

4. Muddle Well

5. To muddled mixture, add remaining ingredients:

   • Simple Syrup (1/2 oz.)

   • Pomegranate Liquor (3/4 oz.)

   • Gin (1 1/4 oz.)

   • Ice

6. Combine with Egg white/Lime Juice and Shake for another 20-30 seconds.

7. Strain into coupe glass

8. Garnish with basil leaves

9. Enjoy! 

Mixology Monday - Blueberry Pom Sour    Press Play!

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"August rain: the best of the summer gone, and the new fall not yet born. The odd uneven time."

— Sylvia Plath

We are no strangers to old-fashioneds and we are big coffee lovers so it was only a matter of time before we infused them both! Not only did we use a coffee flavored whiskey and coffee bitters... we also made an espresso simple syrup! *Chef's Kiss*  This cocktail is very coffee forward, feel free to adjust the ratio of the espresso simple syrup to dial it back if you like. All of the details are below. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages  

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Orange Peel
 

For Espresso Simple Syrup
1/3 cup Granulated Sugar
1/3 cup Water
2 oz. Espresso
2 to 3 Drops of Vanilla Extract
1 Orange Peel

For Drink
2 oz. Coffee Flavored Whiskey (Ellington Reserve - Cold Brew)
1 tbsp Water
3-4 Dashes Coffee Cocktail Bitters (Warn Reserve - Coffee Pecan)
1/2 oz. Espresso Simple Syrup
1 Fresh Orange Peel
One large cube/sphere of clear Ice
 

You will also need a rocks tumbler and bar spoon.

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Let's Make the Espresso Simple Syrup!

1. Add all ingredients to a small pot and bring to a simmer.
2. Reduce heat to low and allow about half the liquid to evaporate. (~10-12 mins.)
3. Allow to cool to at least room temperature & set aside.
4. Refrigerate unused portion.
    

Let's Make the Drink!

1. In your rocks tumbler add:
   • Coffee Whiskey (2 oz.)
   • Water (1 tbsp.)
   • Espresso Simple Syrup (1/2 oz.)
   • Coffee Bitters (3-4 dashes)
   • Ice Cube
2. Stir gently
3. Garnish with orange peel
4. Enjoy!

Mixology Monday - Coffee Old Fashioned
 Press Play!    

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 "Adventure in life is good. Consistency in coffee even better." 

-Justina Headley
 

 Today we are sharing our take on the classic, Sazerac which hails from New Orleans and is credited as being among the first true cocktails. The first Sazerac cocktails were made with Cognac: a brand name called Sazerac. Around the 1870’s, rye whiskey replaced the Cognac... today, it can be made with either or both! We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Lemon Peel

For Drink
Absinthe (for rinse)
2 oz. Cognac
1/2 oz. Simple Syrup
Several dashes Peychaud's Bitters (or Bitters of your choice)
Ice (Crushed & Cubed)

You will also need a mixing glass and an rocks tumbler or old fashioned glass.

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Let's Make the Drink!

1. Rinse your rocks tumbler or old fashion glass with Absinthe, then fill with crushed ice and set aside.

2. In your mixing glass, add:

   • Cubed Ice

   • Cognac (2 oz.)

   • Simple syrup (1/2 oz)

   • Bitters (3-4 dashes)

3. Stir until chilled.

4. Discard crushed ice and excess Absinthe in your prepared glass from step 1.

5. Strain drink into your glass.

6. Express with lemon peel and add as garnish.

7. Enjoy!

Mixology Monday - Sazerac

    Press Play!       

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"It is well to remember that there are five reasons for drinking: the arrival of a friend, one’s present or future thirst, the excellence of the cognac, or any other reason."

 -W.C. Fields

A few weeks ago we spent some time in Chicago. While there we dined at Beatnik, a boho chic, river side Moroccan, French, Italian oasis. This place is an entire mood. With our entrees, we ordered their heirloom carrots which were served on top of their roasted beet tahini hummus and we fell in love with the combination.  We hope you enjoy our interpretation of the dish in cocktail form!! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Sprig of Basil

For Drink
1 oz. Fresh squeezed lime juice (~1 Lime)
1 egg white
3-4 Basil leaves
Several dashes citrus bitters
0.75 oz. Simple syrup
1.25 oz.  Hendricks Lunar gin
1 ounce carrot juice
1 ounce beet juice
1 pinch of salt
Ice

You will also need a shaker cup and coup glass.

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Let's Make the Drink!

1. In your shaker cup, add:

   • Egg White (1)

   • Bitters (Several Dashes)

   • Basil (3-4 leaves)

   • Lime Juice (1 oz.)

2. Dry shake (without ice) well for 30 seconds

3. Add Remaining Ingredients:

   •  Simple syrup (3/4 oz)

   • Hendricks Lunar Gin (1 1/4 oz.) 

   • Carrot Juice (1 oz.)

   • Beet Juice (1 oz.)

   • Pinch of salt

   • Ice

4. Shake Well

5. Strain into your coup glass 

6. Garnish with sprig of basil

7. Enjoy!

  Mixology Monday - Beetnik Gimlet  Press Play!       

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“Be a rainbow in somebody else's cloud.”
― Maya Angelou

The margarita is a super popular cocktail and definitely makes us think of summer. On this first Monday of July, in the thick of summer we're going to keep it spicy with this mint and jalapeño infused margarita. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Pineapple Wedge (we sprinkled a little nutmeg on ours)
1-2 Sprigs of Mint 
1-2 Slices of Jalapeños
Lime Juice & Nutmeg Sugar Mixture to Rim Glass

For Drink
1.5 oz. Mint Jalapeño Infused Tequila (We used ‘El Espolon’ Tequila Blanco)
3/4 oz. Triple Sec
2 oz. Pineapple Juice
1 oz. Lime Juice
1/4 oz. Simple Syrup
1/4 cup Diced Pineapple
1 Slice Jalapeño
2-4 Fresh Mint Leaves
~ 1/8 tsp Ground Nutmeg
3 to 4 Dashes Orange Bitters
Ice
 

You will also need a shaker cup, fine mesh strainer, tumbler or margarita glass and 2 small plates to help rim your glass.

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Let's Make the Infused Tequila!

1. In a mason jar, add:

   • 8 oz. Tequila

   • 4-5 Jalapeño Slices

   • 2-4 Large Mint Leaves

2. Let sit several hours to overnight (the longer it sits, the spicier it gets :) )

Let's Make the Drink!

1. Use about 1/2 ounce of lime juice and nutmeg sugar mixture to rim your glass. Set aside.

2. In your shaker cup, add:

   • diced pineapple (1/4 cup)

   • 1 jalapeño slice

   • Mint Leaves (2-4)

   • Lime Juice (1 oz.)

3. Muddle Well

4. Add Remaining Ingredients:

   • Nutmeg

   • Bitters

   • ​​I​nfused Tequila (1.5 oz.)

   • Triple Sec (3/4 oz.)

   • Simple Syrup (1/4 oz.)

   • Pineapple Juice (2 oz.)

5. Shake Well

6. Add Ice to you nutmeg sugar rimmed glass and strain in cocktail 

7. Garnish with pineapple wedge, jalapeño slices and sprig of mint

8. Enjoy!

Mixology Monday - Jalepeno Pineapple Margarita    Press Play!       

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"Always make time for the things you love, like drinking and margaritas."

According to Chilled Magazine, "the Lemon Drop Martini is an adult version of the 19th-century lemon drop candy, the Lemon Drop Martini consists of vodka, triple sec, lemon juice, and simple syrup that’s shaken, strained, and poured into a sugar-rimmed Martini glass."  In our variation, we added Limoncello and garnished ours with a lemon twist and an edible lavender flower. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages  

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Lemon Peel
1 Edible Lavender Flower 

For Drink
2 oz. Vido Vodka
1 oz. Fresh Lemon Juice
1/4 oz. Simple Syrup
3/4 ounce Triple Sec
1/4 ounce Limoncello
~1/4 tsp. Lemon Zest
Ice

You will also need 1 Martini Glass and a shaker cup. Feel free to rim your martini glass if you like using lemon juice and granulated sugar and lemon zest.

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Let's Make the Drink!

1. In your shaker cup add all ingredients

   • 2 oz. Vido Vodka

   • 1 oz. Fresh Lemon Juice

   • 1/4 oz. Simple Syrup

   • 3/4 ounce Triple Sec

   • 1/4 ounce Limoncello

   • ~1/4 tsp. Lemon Zest

   • Ice

2. Shake vigorously 20-30 seconds

3. Strain into martini glass

4. Garnish with lemon peel and edible flower

5. Enjoy! 

Mixology Monday - Lemon Drop Martini    Press Play!

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“I believe when life gives you lemons, you should make lemonade...and try to find someone whose life has given them vodka, and have a party.”
― Ron White



 

This weekend we celebrated our sister's return to heaven's glory. We were privileged to share moments with her in this life. So, in proper send off, we dedicate this Mixology Monday to Lisa Maxey-Leverett, mother, soldier, wife, and light in this world. Thanks to @theweekendmixologist for creating this ginger & orange infused whiskey cocktail. We used  Fevertree ginger beer, Cointreau and  herbal bitters from Underberg to recreate this new refreshing classic. We hope you enjoy! As always, if you decide to make this cocktail, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get started!

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Here's what you need:

For Garnish
1 Orange Peel
Mint Bunch

For Drink
.5 oz. Cointreau
1.5 oz. Bourbon Whiskey
Few Dashes of Bitters
Ginger Beer
Ice

You'll also need a Collins glass or highball.

Let's Make the Drink:

1.  In your Collins or High Ball add:

   • Ice

   • Cointreau (.5 oz)

   • Bourbon (1.5 oz)

   • Bitters

2. Top with Ginger Beer

3. Express with orange peel and add to glass

4. Garnish with Mint Leaves

5. Enjoy!!

Mixology Monday - CC     Click to Play!

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“To live in hearts we leave behind is not to die.”
― Thomas Campbell
 

It's no secret we love bourbon and we love whiskey sours! Here's another sour to add to the collection. We were gifted a bottle of Knob Creek Bourbon Whiskey by one of Frank's cousins (Thank you!). We decided to infuse it with cocoa nibs similar to what we done in the past (see here). If you you are short on time, or do not want to infuse your own whiskey, we recommend purchasing a whiskey like, Ballotin Chocolate Whiskey. In any event, we hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes  1 drink. Let's get started!

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Here's what you need:

For Garnish
1 Cherry
1 Pinch Cocoa Nibs

For Drink
1.25 oz. Kentucky Bourbon (We recommend a chocolate infused whiskey like Ballotin Chocolate Whiskey)
.5 oz. Disaronno Amaretto,
4-6 Dashes Angostura Coco Bitters
1 Pinch Cocoa Nibs
1 oz.  Fresh Squeezed Lemon Juice
~.5 oz. Simple Syrup
~.25 oz Luxardo Cherry Liqueur
 4 Cherries
1 Egg White

You'll also need a shaker cup, ice, strainer and a Nick/Nora coupe glass. 

Let's Make the Drink:

1.  In your shaker cup add and muddle:

   • Cherries (~4)

   • Fresh Squeezed Lemon Juice (1 oz.)

2. Once muddled well, add:

   • Add bitters

   • Pinch of cocoa nibs

   • Add egg white

3. Dry shake for 20-30 seconds

4. Add remaining ingredients

   • Ice
   • Chocolate Infused Bourbon Whiskey (1.25 oz.)
   • Amaretto (.5 oz.)
   • Simple Syrup (~.5 oz or 10 ml)
   • Luxardo Liqueur (~.25 oz or 5 ml)
5. Shake vigorously an additional 15 to 20 seconds,
6. Double strain into a Nick/Nora coupe glass
7. Garnish with fresh cherry & remaining pinch of cocoa nibs

8. Enjoy!!

Mixology Monday - Chocolate Cherry Sour         Click to Play!

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"When better cherries are not to be had,
We needs must take the seeming best of bad."

-Samuel Daniel

 We've shared an LIIT before, but we wanted to revisit it especially on this long holiday weekend. If you have a little of this and little of that... this might be a great choice to make if you are entertaining. Personally, I think I prefer this blue variation made with Blue Curacao. What do you think? This recipe came from Vinepair. We hope you enjoy. As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get LIIT!

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Here's what you need:

For Garnish
1 Lemon Peel Twist
1 Cherry
 

For Drink
3/4 oz White Rum
3/4 oz Vodka
3/4 oz Gin
3/4 oz Tequila
3/4 oz Blue Curacao
1/2 oz Fresh Squeezed Lemon Juice
1/2 oz Simple Syrup
Lemon - Lime Soda
 

You'll also need, Highball or Collins glass, Ice, Shaker Cup and Hawthorn Strainer

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Let's Make the Drink:

1. In your shaker cup, add  everything except lemon lime soda:
   • 3/4 oz White Rum
   • 3/4 oz Vodka
   • 3/4 oz Gin
   • 3/4 oz Tequila
   • 3/4 oz Blue Curacao
   • 1/2 oz Fresh Squeezed Lemon Juice
   • 1/2 oz Simple Syrup
2. Shake for 20-30 seconds.
3. Fill highball or collins glass with ice.
4. Strain LIIT into glass.
5. Top with lemon lime soda 
6. Garnish with lemon twist and cherry
7. Enjoy!

Mixology Monday - LIT Press Play!

If life gives you lemon, make lemonade…and find someone whose life gave them vodka.

– Ron White
 

Here's another cocktail using bubbly. This time we opted for something more refreshing in the 90º weather we've been having! A frozen Rosé or Frosé is the perfect solution to cool off with. There are a few ways to make this. You can either pour Rosé into ice cube trays and freeze for at least 6 hours or you can freeze the fruit you're adding, in this case the strawberries, OR if you're impatient, like us, you can just use a blender with ice. Those steps are below. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages

This makes 2 drinks! Let's get started!

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Here's what you need:

For Garnish
1/2 strawberry
 

For Drink
1 cup (8 oz.) Brut Rosé 
3 cups Ice
3/4 oz. Rose Water
1/2 cup Sugar
2 oz. Fresh Squeezed Lime Juice

You will also need a blender and wine glasses.

Let's Make the Drink!

1. Add all ingredients to your blender
   • Rosé (8 oz.)
   • Ice
   • Rose Water  (3/4 oz.)
   • Chopped Strawberries (~1 cup)
   • Sugar (1/2 cup)
   • Fresh Squeezed Lime Juice (2 oz.)
2. Blend well
3. Pour into wine glass
4. Garnish with half a strawberry
5. Enjoy!

Mixology Monday - Frose

Click to Play!   

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"Always keep a bottle of champagne in the fridge for special occasions. Sometimes, the special occasion is that you’ve got a bottle of champagne in the fridge."

In case you didn't know, today, May 16th is National Mimosa Day.... so we had to oblige! This brunch staple is typically made with orange juice and champagne; we chose to be a little different and add pomegranate liqueur and use Prosecco which is Italian sparkling white wine instead of champagne. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages
 

This makes 1 drink! Let's get started!

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Here's what you need:

For Garnish
1 Orange Twist
Several tsp sugar and orange zest for rim of glass
~.5 oz. Lime Juice
 

For Drink
1 oz. Pomegranate Liqueur
3 oz. Orange Juice
~2 oz. Prosecco
Few Dashes of Bitters

You will also need, ice, strainer and champagne flutes.

Let's Make the Drink!

1. Dip flute into lime juice then into sugar/orange zest mixture. Set aside.
2. In mixing glass add:
   • Ice
   • Pomegranate Liqueur (1 oz.)
   • Orange Juice (3 oz.)
   • Few dashes of Bitters
3. Stir gently
4. Strain into flute.
5. Top with Prosecco (~2 oz.)
6. Enjoy!

Mixology Monday - Orange Pomergrante Mimosa_1 Click to Play!   

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"Mimosas are a great source for Vitamin C"

This drink was actually inspired by a bee that found itself trapped in our dining room. We started with the colors black and yellow, the flavor of honey and went from there. I love the smoothness of the Japanese whiskey we chose and how it paired with the added ginger notes. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get started!

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Here's what you need:

For Garnish
Lace Tuile (made with black food coloring click here for steps) or Lemon Wheel

For Drink
1.5 oz. Whiskey (We used ShinJu, Japanese Whiskey)
1 oz. Fresh Squeezed Lemon Juice
2 tbsp. Local Honey
1 tbsp Water
3 to 4 Dashes Bitters (We used Hella Ginger Bitters)
1 Egg White
1/4-1/2 tsp. Fresh Grated Ginger
 

You'll also need a shaker cup, ice, strainer and a coup glass. 

Let's Make the Drink:

1.  In your shaker cup add:

   • 1 oz. Fresh Squeezed Lemon Juice

   • 2 tbsp. Local Honey & 1 tbsp Water (for a honey simple syrup)

   • 1 Egg White

   • 1/4-1/2 tsp. Fresh Grated Ginger
      

2. Dry shake vigorously (without ice) for 30 seconds

3. Add:

   • 1.5 oz. Whiskey (We used ShinJu, Japanese Whiskey)

   • 3 to 4 Dashes Bitters (We used Hella Ginger Bitters)

   • Ice

4. Shake again for 20-30 seconds

5. Double Strain into your coup glass

6. Garnish with Lace Tuile or lemon wheel

7. Enjoy!!

        Mixology Monday - Honey Ginger Whiskey Sour Click to Play!

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" Words are like bees – some create honey; and others leave a sting."

– unknown

Today we're sharing another variation of a simple cocktail, the G&T or Gin and Tonic. We stumbled on these pink lemons in the local grocery store and knew we wanted to do something with them.  They are a little smaller and less tart than "regular" lemons and have a  sweeter flavor. They kind of look like tiny grapefruits. We added Lemoncello to amp up the tart lemon notes and we thought this would pair nicely with Luxardo Maraschino Liqueur for a a hint of cherry. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get started!

Here's what you need:

For Garnish
1-3 Pink Lemon Wheels
Mint Bunch (optional)

For Drink
1/2 oz. Fresh Squeezed Juice from a Pink Lemon
1/4 oz. Luxardo Maraschino Liqueur
1/2 oz. Lemoncello
1 1/4 oz. Hendricks Gin
1/4 oz. Simple Syrup
2 1/4 oz. Tonic Water
 

You'll also need a mixing glass, bar spoon, ice, strainer and rocks tumbler. 

Let's Make the Drink:

1.  In your mixing glass add all ingredients except tonic water:

   • 1/2 oz. Fresh Squeezed Juice from a Pink Lemon

   • 1/4 oz. Luxardo Maraschino Liqueur

   • 1/2 oz. Lemoncello

   • 1 1/4 oz. Hendricks Gin

   • 1/4 oz. Simple Syrup

   • Ice

2. Stir

3. Strain into ice filled tumbler

4. Top with tonic water

5. Garnish with pink lemon wheels and mint bunch

6. Enjoy!!

Mixology Monday - LL Cool GT       

Click to Play!

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 “The world’s favorite season is the spring. All things seem possible in May.”

– Edwin Way Teale

Continuing with the theme of light and airy drinks for spring, we introduce this low alcohol sip of pineapple, Campari and vermouth. Campari has a bitter taste so feel free to swap with Aperol for something a little sweeter. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get started!

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Here's what you need:

For Garnish
1 Dehydrated Pineapple Slice 
Mint Bunch (optional)

For Drink
3 oz. Fresh Pineapple Juice
1 oz. Campari 
.75 oz. Dry Vermouth 
2-3 Dashes Bitters (We Used Ginger Flavored Bitters by Hella) 
 

You'll also need a rocks tumbler, shaker cup, ice and strainer. We also used a shaker ball to amp up the froth.

Let's Make the Drink:

1.  In your shaker cup add all ingredients:

   • Shaker Ball (optional)

   • Fresh Pineapple Juice (3 oz.)

   • Campari (1 oz.)

   • Vermouth (.75 oz.)

   • Bitters (2-3 dashes)

   • Ice

2. Shake Vigorously

3. Strain into tumbler

4. Garnish with dehydrated pineapple slice and mint bunch

5. Enjoy!!

      Mixology Monday - Pineapple Campari

Click to Play!

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"April comes like an idiot, babbling and strewing flowers."

- Edna St. Vincent Millay

So this started out as a Harvey Wallbanger cocktail but we kept going. A Harvey Wallbanger is an elevated screwdriver typically made with 1.5 oz Vodka, 4 oz Orange juice and a float of .5 oz Galliano. We decided to enhance this already great cocktail with muddled strawberries, vanilla simple syrup, grenadine and a splash of tonic water. This light, refreshing drink was like springtime in a glass. We hope you enjoy!

As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get started!

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Here's what you need:

For Garnish
1 Dehydrated Orange Slice 
1/2 Strawberry

For Drink
.75 oz. Galliano
2-3 Fresh Chopped Strawberries (~2-3 Strawberries)*
.50 oz. Vanilla Simple Syrup 
1.5 oz. Vodka 
2.75 oz. Fresh OJ 
.25 oz. Splash Grenadine 
1 oz. Tonic Water
 

You'll also need a rocks tumbler or Collins glass, shaker cup, ice and strainer.

Let's Make the Drink:

1.  In your shaker cup add:

   • Fresh Chopped Strawberries (~2-3 Strawberries)

   • Vanilla Simple Syrup (.5 oz) (click here for our recipe)

2. Muddle well

3. Add remaining ingredients except tonic water to shaker cup:​​​​​

   • Vodka (1.5 oz.)

   • Galliano (.75 oz.)

   • Fresh OJ (2.75 oz.)

   • Splash Grenadine (~.25 oz.)

   • Ice

4. Shake vigorously

5. Strain into ice filled tumbler or Collins glass

6. Top with tonic water

7. Garnish with dehydrated orange slice and halved strawberry

8. Enjoy!!

  Mixology Monday - Strawberry Wallbanger Sunset     

Click to Play!

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"If you can’t say something nice about someone, have another Vodka, it’ll come to you."

I love a fancy looking appetizer; especially if it's tasty! I'm even more in love if It's something I can whip together quickly and effortlessly! Puff pastry is great and so versatile-- it works perfectly for handheld bites whether sweet or savory. These caramelized onion gruyere puff pastry bites are my new go to for any friends or family gathering... I'm obsessed! I hope you give it a try and enjoy it as much as me!

This will make 18 bites. Let's get started!!

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What You Need:

• 1 Package of thawed puff pastry (I prefer Pepperidge Farm; there are 2 sheets in one box)
• 2 Medium sized onions ( I used red because they're my favorite but yellow onions would be perfect for this recipe also)
• 1 Sprig of thyme
• 1/2 tsp Oregano
• 1.5-2 tbsp Balsamic vinegar
• 2 tbsp Olive oil
• 3 tbsp Salted butter
• 1 Egg
• 4-5 oz. Grated apple smoked gruyere cheese
• Salt & Pepper
• Chopped green onions/scallions and rainbow micro greens (optional garnish)

You'll also need a cast iron pan or dutch oven, knife or pizza cutter, baking sheet and parchment paper.

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Let's Get Started:

Note: Allow yourself extra time for caramelized onions to cool to room temperature before assembling and baking your bites. Keep your thawed puff pastry refrigerated until ready to bake.

1. Prep the Onions
   • Slice your onions into rings or strips.
   • Using medium heat, add 3tbsp butter and 2 tbsp olive oil to your cast iron pan or dutch oven. As butter melts add sliced onions, thyme and oregano. Let your onions cook down for about 20 minutes but stir periodically to prevent from burning. 
   • When onions are well browned, deglaze the pan with balsamic vinegar. Then transfer to a dish to allow cooling to room temp.

1. Prep the Puff Pastry
   • Preheat Oven to 400º
   • Using your knife or pizza cutter, divide each puff pastry sheet into 9 rectangles.
   • ​​​​​​​Line baking sheet with parchment paper and add your puff pastry rectangles.
   • Crack and beat 1 egg, and brush each rectangle with egg.
   • Poke the center of each rectangle with a fork.

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1. ​​​​​​​​​​​​​​Let's Bake
   • ​​​​​​​​​​​​​​Grab your room temp caramelized onions and season with salt and pepper.
   • Add grated gruyere cheese and mix well.
   • Place forkful of onion gruyere mixture on each rectangle
   • Bake for about 20 minutes until golden brown, rotate after 10 minutes.
   • Remove from oven and allow to cool a bit before garnishing and serving.
   • Enjoy!

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Today's cocktail is a classic from the prohibition era. The Last Word is simple and straightforward, it calls for equal parts of gin, green Chartreuse, Maraschino liqueur and fresh lime juice. I would describe this as tart, and sophisticated. Variations of this cocktail exist, and we've done one previously called, the Paper Plane which uses Bourbon instead of Gin. We hope you enjoy!

As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get started!

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Here's what you need:

For Garnish
1 Lime Twist
1 Cherry

For Drink
3/4 oz. Gin (We used Hendrick's)
3/4 oz. Green Chartreuse
3/4 oz. Maraschino Liqueur
3/4 oz. Fresh Squeezed Lime Juice 
 

You'll also need a coup glass or Nick & Nora, shaker cup, Ice and strainer.

Let's Make the Drink:

1.  In your shaker cup add

   • 3/4 oz. Gin (We used Hendrick's)

   • 3/4 oz. Green Chartreuse

   • 3/4 oz. Maraschino Liqueur

   • 3/4 oz. Fresh Squeezed Lime Juice 

   • Ice

2. Shake vigorously

3.  Strain into coup or Nick & Nora glass

4. Garnish with Lime Peel and Cherry

5. Enjoy!!

Mixology Monday - Last Word     Click to Play!

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“I exercise strong self-control. I never drink anything stronger than gin at breakfast.”

– W.C. Fields
 

Today's drink is a riff on the Sunday in the Park cocktail. We swapped out the fresh squeezed lemon juice for orange juice, so we're calling it Sunday Morning in the Park. We stumbled onto the original recipe online and it's my fault. Frank wanted an afterwork drink; however, I had already poured the last glass of wine he had been thinking about having. I also used the last lemon we had in the dish I was photographing! Whoops!  So... it was kind of like a Food Network's Chopped Challenge basket but with alcohol. This was the tasty result, we hope you enjoy!

As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get started!

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Here's what you need:

For Garnish
1 Orange Wedge
Sprig of Thyme

For Drink
1.5 oz. Lillet Blanc
1.5 oz. Bourbon Whiskey
1/4 oz. Simple Syrup
1 oz. Fresh Squeezes Orange Juice 
1 Sprig Fresh Thyme 
2 oz. Club Soda
 

You'll also need a Collins glass or highball, shaker cup, and strainer.

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Let's Make the Drink:

1.  In your shaker cup add

   • 1 Sprig of Thyme 

   • Lillet Blanc (1.5 oz.)

   • Bourbon (1.5 oz.)

   • Simple Syrup (1/4 oz.)

   • Fresh Squeezed Orange Juice (1 oz.)

   • Ice

2. Shake vigorously

3. Double Strain into ice filled Collins or Highball

4. Top with Club Soda

5. Garnish with Orange Wedge and Thyme Sprig

6. Enjoy!!

Mixology Monday - Sunday Morning    Click to Play!

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“It's not so much do what you like as it is that you like what you do.”
― Stephen Sondheim, Sunday in the Park with George
 

One of our guilty pleasures is watching ghost hunting shows on the travel channel. Maybe its the over the top reenactments and reactions that hook us, or maybe its the "ghosts"! The name for today's cocktail may be a bit unusual. Necromancer is defined as, a person who uses witchcraft or sorcery, especially to reanimate dead people or to foretell the future by communicating with them. So this might be the perfect drink to sip while watching The Dead Files. This cocktail was created by Mayur Subbarao for Louro Restaurant in New York’s West Village, and is a riff on the classic Corpse Reviver cocktail. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get started!

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Here's what you need:

For Garnish
2 Lemon Peels
Spritz of Absinthe

For Drink
3/4 oz. Lillet Blanc
3/4 oz. Elderflower Liqueur
3/4 oz. Absinthe
3/4 oz. Fresh Lemon Juice
Dash of Gin
 

You'll also need a Nick & Nora glass or a coup glass, shaker cup, strainer, atomizer/spray bottle for Absinthe.

Let's Make the Drink:

1.  In your shaker cup add

   • 3/4 oz. Lillet Blanc

   • 3/4 oz. Elderflower Liqueur

   • 3/4 oz. Absinthe

   • 3/4 oz. Fresh Lemon Juice

   • Dash of Gin

   • Ice

2. Shake for approximately 30 seconds

3. Strain into glass

4. Spray glass with Absinthe filled Atomizer

5. Express lemon peel & enjoy

6. Garnish with lemon Peel

7. Enjoy!!

Mixology Monday - Necromancer

   Click to Play!

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“A bad conscience makes a very good ghost.”
― Hope Mirrlees
 

Inspiration comes from many places. This week we were inspired by Ryan Reynolds and Ash Lewis (@professional_lush) to create our version of this dill infused gin cocktail. We recently watched Ryan's newest movie, The Adam Project on Netflix where he plays a time traveling fighter pilot... so we thought now would be a good time to break out his Aviation American Gin. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 1 drink. Let's get started!

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Here's what you need:

For Garnish
Small Sprig of Dill
Mini Clothespin (optional)

For Simple Syrup
1 Part Water
1 Part Granulated Sugar
2-4 Sprigs Fresh Dill
 

For Drink
2 oz. Aviation Gin
1 oz. Fresh Lemon Juice
1.25 oz. Dill Infused Simple Syrup*
~.25 cup Chopped Peeled Cucumber
4-6 Sprigs Fresh Dill
1 Egg White
 

You'll also need a coup glass, shaker cup ,strainer and small sauce pan.

Let's Make the Dill Infused Simple Syrup:

1. Add to Sauce Pan: 
   • 1 Part Water
   • 1 Part Granulated Sugar
   • 2-4 Sprigs Fresh Dill

2. Heat over medium-low heat until liquid is reduced by half (~15-20 mins.)

3. Set aside to cool.

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Let's Make the Drink:

1.  In your shaker cup add

   • Chopped Cucumber (~.25 cup)

   • Simple Syrup (1.25 oz.)

2. Muddle well.

3. Add Egg White & Lemon Juice (1 oz.) to shaker cup.

4. Dry Shake for 30 sec. (shake vigorously without ice)

5. Add remaining ingredients:

   •  Ice

   • Aviation Gin (2 oz.)

   • 1 Sprig Fresh Dill

6. Vigorously shake an additional 20-30 sec.

7. Strain into Coupe Glass

8. Garnish with sprig of Fresh Dill

9. Enjoy!!

Mixology Monday - Netflix and Dill   Click to Play!

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“When everything seems to be against you, remember that an airplane takes-off against the wind, not with it.”

- Henry Ford.

We came across this Bananas Foster cocktail recipe on Just a Pinch and had to try! This decadence in a glass is perfect for after dinner... or maybe instead of! We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @staynfocusimages 

This recipe makes 3-4 drinks, depending on size of your glass.  Let's get started!

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Here's what you need:

For Garnish
Candied Pecan Halves (see steps below)
Caramel Syrup
 

For Drink
4-6 Scoops vanilla or banana ice cream*
6 oz Rum (We used Ten to One)
2 oz Banana Liqueur
1-2 Bananas, cut in chunks
1 tbsp Brown Sugar
Cinnamon

You'll also need a martini glass and blender

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Let's Make the Garnish:

1. Melt 1-2 tablespoons butter 
2. Mix in 2 tablespoons brown sugar
3. Add your pecan halves and stir to coat in glaze mixture.
4. Set aside... (if you're extra like us, hit them with the kitchen torch a little before using.)

Let's Make the Drink:

1. In your blender, add:
   • Ice Cream
   • Rum
   • Banana Liqueur
   • Banana Chunks
   • Few dashes of Cinnamon
   • Brown Sugar
2. Blend well.
3. Drizzle caramel syrup onto insides of martini glass.
4. Pour your cocktail and garnish with pecan halves.
5. Enjoy!

Mixology Monday - Bananas Foster  Click to Play!

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“I'm not a vegetarian! I'm a dessertarian!”
― Bill Watterson