Learning Mixology

Maize Runner [ Recipe ] • 1.5oz Blanco tequila • .25oz Mezcal • .5oz fresh pressed corn juice • .5oz fresh lime juice • .5oz simple syrup

For the corn juice: Cut the kennels off of one ear of fresh corn. Muddle, then press through a fine striner.

Combine all ingredients in a shaker with ice, shake well, pour unstrained into a double rocks glass.

This is a Learning Mixology Original Cocktail Recipe

King in the North [ Recipe ]

• 1.5oz Crown Royal Canadian whisky • 1.5oz Half and Half • .75oz Chili infused maple syrup • 6oz cold brew iced coffee

Combine all ingredients in a shaker with ice, shake well. Strain into a Collins glass filled with ice.

Why the Name? Because. Jon. Fucking. Snow.

Why the Ingredients? "Crown Royal Canadian whisky" is basically High Valyrian for King in the North, so a perfect spirit pick. Half and half because L + R=J and chili infused maple syrup gives a nod to the Stark North and the Targaryen fire. Cold brew? The North is cold and its summer, so cool off with this Game of Thrones cocktail.

This is a Learning Mixology Original Cocktail Recipe

Leaves of Grass [ Recipe ] • 2oz gin (use a mild one like Letherbee Vernal or Hendricks) • .25oz Lemongrass simple syrup • .25oz Barrows Intense Ginger liqueur • Tsp lime juice • 3 fresh Kafir lime leaves

For the Lemongrass simple syrup: Combine 1 cup water, 1 cup sugar, and 3 stalks of Lemongrass (peeled, cut into 2 inch sections, and smashed with the flat of a kitchen knife). Bring to a boil for 2 mins, reduce to a simmer for another 10 mins.

Gently muddle the lime leaves in a mixing tin, add the gin and let stand for 2 minutes. Add the remaining ingredients, dry shake, and strain into a double rocks glass filled with crushed ice.

Garnish with another lime leaf, serve.

This is a Learning Mixology Original Cocktail Recipe

Thanksgiving eve = drinks

Plymouth Rock & Rye [ Recipe ]

• 2oz Hochstadter’s Slow and Low Rock & Rye • .5oz Fresh muddled cranberry juice • .5oz ApfelKorn • Dash black walnut bitters

Combine all ingredients in a shaker with with ice, shake very well. Double strain into a short glass filled with ice.

This is a Learning Mixology Original Cocktail Recipe

Thanksgiving drink time.

Massasoit Punch [ Recipe ]

• 2oz Bourbon • .5oz Pumpkin ale • Tbsp Pumpkin butter • Tbsp Maple syrup • .5tsp Mexican chocolate bitters

Combine all ingredients in a shaker with with ice, shake very well. Double strain into a short glass filled with ice.

This is a Learning Mixology Original Cocktail Recipe

Halloween cocktail number 2! Very happy with the gin/coconut combo in this one.

White Zombie [ Recipe ]

• 1.5oz Rhum Barbancourt • .75oz Coconut rhum liqueur • .25oz Letherbee Vernal gin • .5oz canned coconut milk • Juice of a quarter lime • Tbsp Agave nectar

Combine all ingredients in a shaker, dry shake. The coconut milk is going to “curdle,” pour the mxture through a fine strainer to catch the solids. Serve in a double rocks glass filled with crushed ice.

This is a Learning Mixology Original Cocktail Recipe

Halloween cocktail time! This year, I’m following a classic zombie theme with a great Haitian rhum as the common element. Drink 1 of 2 below.

Baron Samedi [ Recipe ]

• 1.5oz Rhum Barbancourt • .5oz Kraken spiced rum • .25oz Pecan infused brandy • Juice of a quarter lime • Tsp Agave nectar

Combine all ingredients in a mixing glass with ice, stir for 20 seconds. Strain into a small coupe glass.

This is a Learning Mixology Original Cocktail Recipe

Patent Medicine [ Recipe ]

• 1oz Root liqueur • .5oz Gosling’s Black Rum • .5oz Vanilla simple syrup • 2 dashes Angostura bitters • 2 dashes Peychaud’s bitters • 1 dash Fernet-Branca • Club soda

Combine all ingredients (minus the club soda) in a highball glass filled with cracked ice. Top with club soda, stir quickly to mix.

This is a Learning Mixology Original Cocktail Recipe

C.R.E.A.M [ Recipe ]

• 1.25oz cream soda • .5oz Gosling’s Black Rum • .5oz Guyanese rum • .5oz Barbados rum • Orange bitters (to rinse) • Orange peel

Combine the rum and a good quality cream soda in a shaker with cracked ice, shake briefly. Pour unfiltered into a small rocks glass rinsed with orange bitters. Add a large piece if orange peel to the drink, placed to extend out of the glass and add aroma.

This is a Learning Mixology Original Cocktail Recipe

As a rule, dessert-inspired cocktails are disgusting. That said, I keep trying to make a Key Lime pie inspired drink. Think I cracked it this time.

Southernmost Point [ Recipe ] • 2oz graham cracker infused bourbon • Juice of ½ lime • .5oz vanilla syrup • .25oz Barrows Intense Ginger liqueur • .25oz Combier

For the graham cracker infused bourbon: Crush 2 graham crackers into a Mason jar, add 4oz bourbon. Let the mixture sit for 48 hours at room temperature. Strain the crackers out with a fine sieve.

For the vanilla syrup: I used the Bar Chef recipe for this: (2 cups water, 1 cup sugar, teaspoon vanilla extract. Simmer down by half.

Combine all ingredients in a shaker with large ice cubes, shake until the ice is well cracked. Pour unfiltered into a double rocks glass.

This is a Learning Mixology Original Cocktail Recipe

Ladies Who Lush [ Recipe ]

• 1.5oz Barbancourt white rum • .5oz Aperol • .5oz peach syrup • Squeeze fresh lemon juice • Club soda

Fill a shaker with ice, add all ingredients minus the club soda. Shake very well, pour unstrained into a tall glass. Top with club soda, give a quick stir.

This is a Learning Mixology Original Cocktail Recipe

"Avoid the clap." - Jimmy Dugan

Jimmy Dugan [ Recipe ] • 2oz cold brew iced tea • 1oz peach syrup • 1.5oz bourbon • 1 fresh mint leaf, clapped

For the cold brew iced tea Put 4 oolong tea bags and 4 white tea bags in a gallon of cold water, let it steep in the refrigerator for 8 hours. Remove and discard the tag bags.

For the peach syrup Very easy recipe, make one day ahead of time to allow it to fully cool.

Combine all liquid ingredients in a shaker with ice, shake well. Fill a glass to the top with fresh ice cubes and add one mint leaf clapped once between your palms. Strain in the cocktail, enjoy.

This is a Learning Mixology Original Cocktail Recipe

DIY Peach Syrup Look at that color! Made a batch of Peach Syrup using the recipe from Bon Appetit. I made a couple amends to the recipe: fresh peaches instread of frozen, demerara sugar instead of white, and a little bit of water to help get things disolved. 1 hour start to finish and a great way to use up extra or bruised fruit.

I keep testing ideas for beer cocktails, but the flavors tend to get diluted. For this one, I wanted to pair the sweetness of pineapple with the hoppy bitterness of an IPA. In the end, I was was able to keep that sharp IPA flavor by eliminating, of all things, the IPA.

Golden Age of Piracy [ Recipe ] • 1.5oz Stiggins’ Fancy Pineapple Rum • .5oz London dry gin • 6 drops hops bitters • 2 dashes grapefruit bitters • 2 dashes Angostura bitters

Combine all ingredients in a shaker with ice, shake well. Strain into a short glass filled with crushed ice.

This is a Learning Mixology Original Cocktail Recipe

I’m reading Treasure Island at the same time Stiggins’ Fancy Pineapple Rum is appearing in stores. Yo ho ho.

Jim Hawkins [ Recipe ] • 2oz Stiggins’ Fancy Pineapple Rum • .25oz Wray & Nephew white overproof rum • .25oz Barbancourt white rhum • .25oz Puerto Rican anejo rum • .5oz Barrows Intense Ginger liqueur • Tsp Grand Marnier • .25oz Cashew orgeat • Juice of ½ a lime • Tsp of Agave nectar • 3 dashes Angostura bitters

Combine all ingredients (including the lime hull) in a shaker with ice, shake well. Strain into a island-themed glass filled with crushed ice.

This is a Learning Mixology Original Cocktail Recipe

Outposts of Empire [ Recipe ]

• 1oz blended Scotch whisky • .5oz Tom Cat barrel aged gin • Juice of a quarter lime • 3oz tonic water

Fill a glass with crushed ice, add the gin, Scotch, and lime juice. Top with tonic water, give a quick stir.

This is a Learning Mixology Original Cocktail Recipe

Toasted Cashew Orgeat

I used the Imbibe Magazine recipe for standard almond orgeat, but swapped in pan toasted cashews as the base. Nice flavor, but a little too sweet. Thinking demarerra sugar would add another layer of flavor that cane sugar doesn’t offer.