I’m a firm proponent of craft cocktails. But with that said, not just any cocktail is worthy of the label, “craft.” Just like not every spirit is really craft when it says so on the label. For all intents and purposes this should be your rule of thumb. According to the American Distilling Institute, which is the go/to for all thing that are craft in the United States, a spirit may qualify as a craft spirit if and only if they produce fewer than 52,000 cases of that spirit per year in their own distillery. So not to confuse you, this means 52,000 cases of a spirit distilled under their own roof qualifies.
The FreshToast, Julien Perry
For many, Labor Day weekend signals the last hurrah. The end of summer. The beginning of fall. The start of a new school year. For the rest of us, it signals another reason to drink.
- 2 oz Mezan XO Jamaican rum
- 4 oz coconut water
- 2-3 dashes Peychaud bitters – bright red in color
- Splash seltzer
- Fresh mint
- Coconut water ice (frozen coconut water)
- Add coconut water ice to a tall glass
- Add coconut water
- Pour Mezan over the top
- Add Peychaud’s
- Slap mint (to release the fragrant oils) and garnish
If you drink a few too many of these, Bobrow has just the cure — New Orleans style. It’s a milk punch that could not be quicker to pull together. Here’s what you do: mix together equal parts brandy, simple syrup, vanilla, heavy cream, milk, ice, and nutmeg. Shake. Serve. And then remember that your hangover is proof that you lived up the last days of summer like someone who was never going to see the sun again.
PLEASE READ MORE @ https://thefreshtoast.com/drink/heres-perfect-cocktail-bid-adieu-summer/amp
The Newest Craze That’s Not New At All! The current obsession was invented in the 1800’s.
I’m a huge fan of gin. There are so many different styles. Take London Dry and imagine that bone dry whisper of juniper and a scraping of citrus oil, perhaps some tea leaf and some pine needles. There you have gin. Other varieties bend the realism of floral notes and some even combine the two with cucumbers and roses! I’m a fan of one that hails from Vermont made from raw honey and grain. It tastes just fine in a snifter or when treated to fresh lime juice and a touch of ice. It’s always up to the drinker how they want to enjoy their slurp.
Gin has had a tempestuous history. A thing of the underclass, a cheap drunk and sometimes even a curative. Every sailor knew that the gin he carried on the high seas was made to be enjoyed with a squeeze of lime- it probably wasn’t fresh lime like we have today, but that lime (hence the word limey’s) represented healing. And that healing is why we drink gin up to today.
Because gin represents more than just a mere foil for tonic water, it’s the stuff that keeps you from getting malaria when you’re in the rain forest. See that quinine water is the thing that you take when there are those pesky mosquitos around carrying malaria. And the gin? It keeps your mind numb to the fact that the mosquitos are looking to give you whatever they are carrying. And you don’t want that. Nope.
Gin is here for healing what ails ye. During the Middle Ages, it was said that gin was a powerful curative against the plague. I’d like to believe that gin was purified water with folk healing herbs added.
One very delicious way to enjoy gin is with citrus juices. But instead of just opening the refrigerator and taking out juices of an uncertain demeanor, why not raise the bar and use freshly squeezed juices that have been roasted prior? Roasted? What does that mean? Cooking the fruit juices in the oven with raw sugar or honey is one of life’s simple pleasures. Then as if by magic, the roasted juices are woven into punch with the above mentioned gin of your choosing. And since I’ve been charged with the responsibility for being slightly askew of the norm, I’m going to ask you to use a gin that has been infused with THC.
Since you’ve been following along, or not- let me explain. I wrote a little book, really the first one on the topic- named Cannabis Cocktails and this book teaches a different approach to the enjoyment of gin. Since I teach an alternative method to extracting THC and adding it to craft spirits, this new way is quite simple and therefore intriguing. I was given permission by the kind folks at the Magical Butter Machine company to use their namesake invention. This made my life extremely easy for the infusion part. The decarb part is cumbersome and stinky, but necessary to make your weed active. That means you feel the good stuff happen in your head and in your belly. A craft cocktail that has THC in it. Not CBD (well meaning) or hemp (a money grab), but the real thing. Yes Virginia, you get drunk and stoned and guess what? They are pretty tasty together!
Remember: please, never more than one drink per hour. They tend to cause negativity if you go over this little rule of thumb. If you take too much, suck a few lemons- that seems to work.
Three Planets Punch
Pre-heat your oven to 350 degrees. Cut about four grapefruits in half, with four oranges and four limes, two lemons as well. Place on a non-stick baking sheet. Sprinkle with raw sugar and Angostura Biters. Roast for ½ hour to an hour. Let cool and then juice.
For two persons or more…
- 8 oz. Botanical Gin infused with the strain of your choice
- 4 oz. Dry Sherry
- 4 oz. Roasted Grapefruit
- 4 oz. Roasted Lime
- 4 oz. Roasted Orange
- 2 oz. Roasted Lemon juices
- 1 bottle Sparkling wine
- Angostura Bitters
Combine all the juices with the gin and about twenty shakes of Angostura Bitters, add the sherry and stir. Add the sparkling wine and stir again. Taste for bitterness. Adjust with Angostura and stir. Spoon into Victorian Tea Cups and serve.