1.5 oz. Ketel One Oranje
.75 oz. fresh lemon juice
1 oz. white crème de cacao
Add all ingredients to a Collins glass. Fill the glass with crushed ice. Use a swizzle stick to stir and blend ingredients. Garnish with an orange wedge.
Brazilians of German descent in Blumenau, Brazil’s ‘German’ city—and host to the world’s second largest Oktoberfest—couldn’t figure out who to root for in the day’s earlier slaughter… so they shrugged and drank more beer.
2 oz. Brugal Extra Dry
.5oz Simple Syrup
2oz Soda Water
2 slices of cucumber (cubed)
2 slices of lemon (cubed)
4 Basil leaves
Muddle cucumber, Lemon, Basil and Simple Syrup. Add Brugal Extra Dry, Shake and Top with Soda Water.
The fiercest member of Wimbledon’s security team.
A great animal profile from Stella Artois and the Perfectionists.
While traditionally involving a 50/50 mix of Crown Royal and Banana Liquer, this rendition of the King Kong—concocted by the 1976 marketing departments at Jim Beam, Ripley’s, and Paramount—is nice enough to get you through a monstrously humid afternoon.
King Kong Cocktail
1 oz. Jim Beam Bourbon
3/4 oz Grenadine
1 Wedge of Lime
Start with 1 oz. Jim Beam over ice in a tall glass, add 3/4 oz. grenadine, fill with Orange juice, add wedge of lime and your friends will go ape over your “King Kong Cocktail!”
Recommendation: Double the booze, lessen the grenadine, and top with club soda.
Here’s a cocktail inspired by the talk show that covered everything from women to politics
2 parts Sailor Jerry Spiced Rum
4 parts fresh pineapple juice
Build in a rocks-filled highball glass.
Top with soda water and garnish with a lemon wedge.
Get to talking… and drinking.
Cruzan’s Better Than A Necktie
1 part Cruzan Single Barrel Rum
1/2 part DeKuyper Vanilla Liqueur
1/4 part Fresh Lime Juice
Add the Rum, Vanilla and Fresh Lime Juice to a pint glass. Slowly pour IPA to combine.
With a light nod to Radlermass, Franz Xaver Kugler’s 1922 invention of a 50-50 beer & lemon soda drink for bicyclists that passed by his tavern, RAD is a new offering from Sixpoint that features a blend of fruit juices balanced by a smooth wheat beer base and very low ABV. Perfect for day-long sessions.
Because sometimes you have to work extra hard for your drinks
The SoCal Cactus
created by Cocktail Consultant Matt Biancaniello in Los Angeles
2 oz. cactus infused Caorunn Gin (2 pieces of 5 inch tall cactus raw sliced up in one bottle of Caorunn for 1 1/2 weeks)
3/4 oz. lemon juice
3/4 oz. agave syrup (1:1 ratio of water to agave)
3 Meiwa Kumquats
1 oz. pickling liquid
Garnish: 2 Meiwa Kumquats sliced and one piece of cactus, pinch of Berbere Spice
Add everything except infused gin into tin and muddle and then add cactus infused Caorunn into shaker with ice. Shake and strain into collins glass with ice. Garnish with kumquats, cactus and Berbere Spice on top.
The Menu Beer Foamer by Norm Architects allows you to add a draught-like foam to your beer.
TJ Miller – Erryday