"It's always cocktail hour in a crisis" – Ina Garten
Tito’s Pot of Copper
1 1/2 oz Tito’s Handmade Vodka
1/2 oz apple liqueur
3 oz ginger beer
Just add Tito’s Handmade Vodka, apple liqueur, and ginger beer to a copper mug. Stir and garnish with a lime slice.
Tito’s Green Dill-icious
2 oz Tito’s Handmade Vodka
2 oz pickle juice
5-8 drops green pepper sauce
Just add Tito’s Handmade Vodka, pickle juice, and pepper sauce to a shaker with ice. Shake and strain into a martini glass.
1½ oz. Van Gogh Açaí-Blueberry Vodka
2 oz. chilled club soda
1½ tsp. sugar
¼ cup blueberries and raspberries
1 small lime wedge
In a cocktail shaker, muddle blueberries and raspberries with the lime wedge and sugar. Add the vodka and ice and shake well. Strain into a highball glass with ice, top with the club soda and stir after serving. Garnish with blueberries and a mint sprig.
1.25 oz Partida Silver Tequila
1 oz lime juice
1 oz grapefruit juice
.25 oz grenadine
Grapefruit slice or maraschino cherry for garnish
Salt as needed
Pour all ingredients into shaker and shake well. Strain into a salt rimmed martini glass or serve over ice. Garnish with a grapefruit slice or cherry.
Lemon-Thyme Vodka Lemonade
3 lemon wedges
2 oz. Lemon-Thyme Syrup*
2 oz. citrus-infused Tito’s Handmade Vodka
2 oz. club soda
1 sprig fresh thyme, preferably lemon thyme
*Instructions for Lemon-Thyme Syrup:
.75 cup sugar
1 small bunch fresh thyme, preferably lemon thyme (.5 ounce)
To Make Lemon – Thyme Simple Syrup:
In a small saucepan, heat 1 cup water and the sugar to boiling, stirring to dissolve the sugar. Add the thyme, remove from the heat, and let stand until cool. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible. Cover and refrigerate for up to 3 days.
To Infuse Vodka
Quarter three lemons and add them to a quart volume jar (I use a mason jars). Pour in two cups of Tito’s Handmade vodka. Seal the jar and place in a cool, dark location for one week. After one week, taste the vodka for flavor:
• If the lemon flavor is to your preference, discard the lemons, and keep the lemon vodka sealed in a cool, dark location indefinitely.
• If the flavor is not strong enough, allow the mixture to infuse longer; tasting every few days until it has the preferred lemon flavor. Follow the instructions in the bullet point above for storing.
Run 1 lemon wedge over the rim of a highball glass; dip the rim into sugar. Reserve the lemon wedge. Carefully fill the rimmed glass with ice. Pour the syrup mixture into the glass, lemon wedges and all. Top off with the club soda, the squeeze the reserved lemon wedge over before dropping it into the glass. Garnish with the thyme sprig and serve immediately.
Brazilian Pineapple Fizz
1 large pineapple
1/4 cup fresh lime juice (roughly 3 limes)
5-6 large basil leaves
6 ounces Novo Fogo Cachaca
club soda, as needed
granulated sugar, as needed
Peel and core the pineapple. Cut into chunks. Place the pineapple into a high-powered blender and puree for 1 to 2 minutes (use a tamper if necessary), or until smooth and pureed completely–it should yield roughly four cups of pineapple juice. The texture should be that of a thick orange juice. Transfer the pineapple juice to a large container or pitcher, and allow it to chill completely in the fridge. Place the lime juice and basil leaves in a clean blender container. Blend until the basil has been incorporated fully and no pieces remain. Combine 3 1/2 cups of pineapple juice, the lime-basil mixture, and cachaca in a pitcher. Stir thoroughly. Moisten the edges of chilled glasses with lime juice and dip the edges into granulated sugar. Distribute the drink evenly among glasses–leaving roughly 1/2-1-inch of space at the top. Finish with club soda. Garnish the glass with a sprig of fresh basil and slice of lime. Serve immediately.
1 oz. Remy VSOP Cognac
1 oz. fresh lime juice
1 oz. dark crème de cacao
1 oz. warre’s otima tawny port
Combine all ingredients together with ice. Shake vigorously and strain into a coupe or martini glass.
1.5 oz. Redemption Rye
.5 oz. Rosemary Infused Honey
1 oz. pink grapefruit juice
3 oz. soda water
Combine Redemption Rye, Rosemary-infused honey & pink grapefruit juice in shaker with ice. Shake vigorously and strain over ice into a highball glass. Top off with soda water. Garnish with a sprig of rosemary and a grapefruit twist.