Recipes

Recipes

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BAYOU LEMON/ROSEMARY RUM COOLER

PREP TIME
15 mins
TOTAL TIME
15 mins
Recipe by: George Graham – AcadianaTable.com
Serves: 4

INGREDIENTS

  • 8 whole lemons, preferably Meyer lemons
  • 8 sprigs of rosemary
  • 8 lemon slices, seeds removed
  • ½ cup granulated sugar or stevia
  • Kosher salt
  • 4 (1.5 ounce) jiggers Bayou Silver Rum

INSTRUCTIONS

  1. In the container of a large 2-quart pitcher or large 64-ounce Mason jar, squeeze the juice of the lemons removing any seeds. Add 4 rosemary sprigs along with 4 slices of the lemon. Add the sugar and fill the pitcher with water and stir. Let steep for 2 hours or overnight.
  2. In 4 tall glasses, rub each rim with 1 lemon slice. Invert the glass onto a plate covered with kosher salt and move the rim around the salt until coated.
  3. In each glass filled with ice, add 1 jigger of rum and fill with lemonade. Finish by adding 1 slice of lemon and 1 sprig of rosemary for garnish. Repeat for each cocktail.

NOBLE PUNCH

INGREDIENTS

  • 1.5 oz Casa Noble Crystal Tequila
  • 0.5 oz lime juice
  • 1 oz pineapple juice
  • 0.75 oz simple syrup
  • Soda water
  • Dash bitters
  • Pineapple wedge

PREPARATION

Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice.
Shake until chilled.
Strain into glass; top with soda and bitters.
Garnish with pineapple wedge.

GREY GOOSE LITTLE TICKLE

INGREDIENTS

  • 1 ½ Parts GREY GOOSE VODKA
  • 1 ½ Parts Oxley Gin
  • ⅓ Part Crème Yvette®
  • Garnish Lemon Zest
  • Garnish Maraschino Cherries

Build ingredients in a Boston glass.
Top with cubed ice and stir.
Fine strain into a chilled cocktail glass.
Garnish with a lemon zest, discarded and add cherries.

Stoli Crushed Greyhound

  • 2 Parts Stoli Crushed RubyRed
  • 2 Parts Club Soda

WOODFORD RESERVE APPLE CIDER

INGREDIENTS

  • 4 ounces hot fresh apple cider
  • 2 ounces Woodford Reserve
  • ounces brown sugar syrup (recipe below)

For the syrup:

Combine equal parts water and brown sugar. Bring to a boil until sugar is dissolved.

Remove from heat and let cool.