Pop Up Cocktail Class - January at Prohibition



24 oz (3 cups) Bourbon
3 oz Simple Syrup
.75 oz of Angostura bitters
1 oz of Angostura of Orange Bitters
6 oz of filtered water

Prep: Using a measuring cup, measure and add simple syrup, bitters, Bourbon and water into a large vessel. Stir all the ingredients together then strain into a glass bottle that can be sealed.  Store in the refrigerator at least 5 hours before the event.
When guess arrived, add large cube into a rocks glass, pour in the cocktail, garnish and serve.

Tools: Measuring cup, bar spoon, large pitcher, sealable glass bottle, cutting board, paring knife.

FRENCH 75 –for 12

18 oz (2.25 cups) Gin
9 oz simple syrup
9 oz fresh lemon juice
12 oz Champagne
Garnish: Lemon twist 

Prep: Using a measuring cup, measure and add the simple syrup, lemon juice and the gin into a large vessel. Stir all the ingredients together & strain into a glass bottle that can be sealed.  Store in the refrigerator.  When guess arrived, pour mixture into a shaker filled with ice, shake and strain into chilled champagne flutes. Top with champagne, garnish with a lemon twist and serve.

Tools: Measuring cup, large pitcher, sealable glass bottle, fine strainer, shaker, cutting board
 and paring knife. 

The Hot Toddy


During the winter there is nothing better then a Hot Toddy on a cold winter day. 

What I love about it is not only the warming quality but the fact that you can make it with any aged spirit that suits your fancy. The Hot Toddy works with Aged Rum, Cognac & Whisky (Rye, Bourbon, Irish or Scotch) .   It is also perfect for when I am feeling under the weather. 

The mugs that you served the drink in are also fun to play with.  For holidays this is a great time to break out those the fun holiday mugs that you usually only reserve for family. Use them  to welcome guest when they enter your home and help them ward off the chill. 

My Hot Toddy Recipe is as follows:

Step 1:  I fill a mug about 3/4 of the way with hot water
Step 2: add in one black tea bag (optional) ( let that steep for about 1 minute and then discard), Step 3: add in 3/4 oz honey syrup
Step 4: add 1/4 oz lemon juice
Step 5: add in 2 oz Old Duff Genever single malt, and a lemon twist peppered with cloves.
Step 6L Stir all the ingredients together,enjoy and stay warm!

 * if you are under the weather replace the honey syrup with ginger syrup. 


One Drink January -The Martini

In January , many folks try out "Dry January", my husband included.  I have tried this several times and hated it. I love to drink! But I don't always drink mindfully and this is something that I would like to change.  So for the month of January, I am testing out "One Drink January".  This way if I have a drink,  it would e one that I really wanted and would enjoy. 

Day 1  The Martini

The Gin Martini is one of my favorite cocktails. My husband and I usually start every dinner with a Gin martini, typically made with Tanqueray Gin, Dry Vermouth 4:1 ratio stirred and zested with this of lemon.  To be honest most of the time they are terrible, the staff at our local places usually over pour the gin and under pour the vermouth but we drink them anyway.

Now if I am making them at home, I prefer my martini's a little lower in alcohol so I up my dry vermouth and lower the Gin with a few dashes of citrus bitters (orange or grapefruit preferred)

If available, my favorite gin is Tanqueray Ten ( a delicious balance of juniper, grapefruit and chamomile) but overall I prefer Gins with good balance of juniper, citrus and a slight hint of herbs to keep things interesting.  

The second most important ingredient in the martini is the Vermouth. They can vary in flavor from floral, to herbaceous to citrus forward. The key is to pair the right gin with the right vermouth to make a delicious combination. *note Vermouth is wine based and should be kept in the fridge, once opened you should finish the bottle within 3 weeks. 

For day 1 of #onedrinkjanuary my martini is the following:  

3 dashes of scrappy’s grapefruit bitters
2 oz Nousiason Gin
1 oz La Quintinyne Dry Vermouth
stirred and garnished with a twist