We love that the crisp, fall air is starting to come back. We also love cocktails (did you miss last month's cover story? Read all about PVD cocktail trends here). So in honor of our mutual love for autumn and alcohol, we asked the fine folks at Drizly– the to-your-door liquor store service that provides deliveries fromBottles Fine Wine in Providence – to share with us three of their favorite cocktail recipes for the season.
The Capone Perfect cocktail for a dinner party, or just a casual afternoon enjoying the crisp fall air
Ingredients
1 oz. simple syrup
.5 oz balsamic vinegar
3-4 large basil leaves (fresh)
2 oz. bourbon or rye whiskey
Ginger Beer (we used Reed's ginger beer)
4-5 cherry tomatoes
Directions
Muddle simple syrup, balsamic, 2 leave of basil (slice basil first), and 2 chopped cherry tomatoes in a shaker base
Add ice to shaker base, shake vigorously for seconds and train into a low ball glass
Fill low ball glass with bourbon and top with ginger beer and fill with ice
Garnish with large basil leave and one slice of tomato
Boulevardier Perfect for impressing friends with a fancy, yet easy to make cocktail
Ingredients
1 oz. Campari
1 oz. Sweet Vermouth
1 1/4 oz. Rye or Bourbon Whiskey
Directions
In a mixing glass, pour all ingredients over ice
Stir for 5 seconds and strain over into a cocktail glass
Serve with an orange peel garnish
East Coast Mechelada in the Can Perfect for a Sunday Brunch or an early morning football tailgate!
Ingredients
Bloody Mary Base (You can make this ahead of time and keep the fridge or cooler for 2-3 days.)
Juice from 1/2 a lemon
1/2 teaspoon horseradish
3-4 shakes of worcestershire or soy sauce
4-5 shakes of tabasco
Beer Base
1 ice cold tall boy Narragansett lager (crack it open and drink 1/4 - about 4 oz.)
Directions
Add 3 oz. Bloody Mary base to the Narragansett can (recipe above)
1 oz fresh squeezed lime juice
A couple extra dashes of hot sauce
Give the cane a GENTLE swirl.
Add your favorite bloody Mary toppings (we went with a spiced rim, beef jerky and a lime!)
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