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The cocktails @barleatherapron were amazing (best Mai Tai we’ve ever had), but the hospitality was PHENOMENAL. It’s such a perfect space for cocktails.
1️⃣&2️⃣ E Ho’O Pau Mai Tai: Raisin-infused El Dorado 8yr, El Dorado 12yr, Coconut Water, Vanilla, Honey, Spiced Orgeat, Lime, Absinthe, Kiawe Wood Smoke
3️⃣ Matcha Old Fashioned: 2018 BLA Makers Mark Barrel, Matcha, Orange Bitters, Wasabon Sugar
4️⃣ Garden Negroni: Barrel-Aged Sipsmith Gin, Coconut Fat-Washed Campari, Bay Leaf-infused Carpano Antica
See y’all tomorrow night!🙌
THE DUTCH and JAMESON present,
THE DUTCH GOES IRISH
Monday, 27 January 2020
From the land of green comes songs you know by heart from legendary rock bands like U2, The Corrs, The Cranberries and The Script, not forgetting guilty-pleasure anthems from Westlife and Boyzone. Have a blast with @mikes_jkt featuring guest stars @imelten2five, @aqisinggih and @james.hartanto82.
Kindly RSVP at +6221 5152 828 or WhatsApp us at +62 812 9598 9892
February is almost here and that means it's time to make a trip to the chocolatier. White Chocolate is making its return, filled to brim with decadent cacao nibs and pure vanilla beans that perfectly complement the oak and wheat-like nuances indicative of this wheatwine-style ale. Pouring a deep amber with a medium head, full bodied and chewy with a luscious, velvety texture. Aromas of chocolate and caramel entice your palate for a decadent experience worth sharing with that special someone or keep it all to yourself, we won't judge.
Chamomile Pineapple Lemonade
2 oz organic chamomile tea, brewed strong and chilled (@mountainroseherbs)
2 oz pineapple juice
1 oz lemon juice
1 oz honey syrup (I used organic @beeseasonalhoney Marmeleiro Brazilian Quince Honey)
Thanks to 🍸 @wisecraft_mixology
• • • • •
Here is the last drink from the last minute getaway. Personally, I love a daiquiri, but only if they are made from the freshest ingredients and not from a machine. And since so many beach places serve the churned, overly sweetened version of a daiquiri, it was fitting to make something worthy.
With the limited resources at hand, the goal was to keep it simple but flavorful. Rum was infused with muddled blackberries for a few days. If the Creme de Mure had made the trip, it would have definitely been added. Freshly made ginger syrup sweetened it, and a combination of mostly lime with a little lemon juice provided the acidic balance.
The drink was garnished with the few remaining blackberries which had been frozen and served in one of the few glasses in the cabinet of the rental house. Then it was a race to catch enough natural light to make a decent photo! The time change here to CST is a challenge for afternoon photography!
Here is to redeeming the way that daiquiris have been mistreated! Cheers to you today!
4 ounces Rum infused with blackberries @plantation.rum
1/2 ounce Orange liquor @cointreau_us
1 and 1/2 ounces Lime juice
1/2 ounce Lemon juice
1 and 1/2 ounces Fresh ginger syrup
Handful of ice
Throw everything in the blender and give it a whirl until you get the desired consistency you want. Garnish with frozen blackberries and enjoy!