MIXOLOGY / Cuba Libre with Parce Rum

Craft cocktails are all the rage these days and, believe us, we're absolutely behind this fancy drink trend. But it seems like the classics are just a little overlooked. So today we're teaming up with Parce Rum to give the good ol' rum and coke, traditionally known as a cuba libre, a summer-y makeover.

In Colombia, parce is casual for "good friend". And we absolutely love that Parce is a very good friend to the environment! With every bottle purchased, they plant a tree in Colombia to protect biodiversity and prevent deforestation (you can read more about it here). Help Mother Earth just by having a drink or two? Yes please! ;) Now on to the recipe.

Cuba Libre with Parce Rum ///
2 ounces Parce 8 Year Rum
3 ounces Mexican Coke
.5 ounces Lime Juice
.5 ounces Ginger Simple Syrup*
2 dashes Angostura Bitters

Add ice and garnish with a mint bouquet

*To make Ginger Simple Syrup: Bring 1 cup water and 1 cup sugar (or honey) to a boil in a medium sauce pan over medium-high heat, stirring to dissolve sugar. Add 4 ounces peeled and cut fresh ginger; bring to a simmer. Remove from heat and let steep for 30 minutes. Pour syrup through a fine sieve into an airtight container; throw away ginger. Refrigerate up to 1 month.

Adapted from a recipe crafted exclusively for Parce Rum by Paul McGee, beverage director of Land and Sea Dept.

MIXOLOGY // Fancy Gin Gimlet + Chicago Distilling Co

At last week's Herb Wreath Workshop, we were lucky enough to have a signature cocktail crafted just for us! Family owned and operated local craft distillery, Chicago Distilling Company, concocted a gin gimlet inspired by the herbs we used to make our wreaths. Gin gimlets rank high on our list of favorite classic cocktails but this infused version was by far the best we've had! The citrus flavors had us dreaming of warmer weather while the herb undertones balanced it out for a more heavy wintery vibe, making this the perfect drink year round.

Finn’s Fancy Gimlet

Created by Shannon Bandur with Chicago Distilling Co

2 oz Finn’s Gin
1/2oz Lemon Juice
1/2oz Lime Juice
1oz Thyme, Rosemary, Sage Infused Simple Syrup
Club Soda

Place first 4 ingredients in a shaker with ice and shake to mix. Strain in to a Collins Glass, add ice, and top with club soda. Garnish with fresh herbs or a lime wheel.

To make the Herb Infused Simple Syrup, blanch herbs in boiling water for 30 seconds then place them in a bowl of ice water for 1 minute. Meanwhile bring equal parts of water and sugar to a boil, let cool, and blend in the herbs. Strain to remove larger pieces of herbs. Store in a clean glass container for up to 2 weeks.

Go a step further and freeze whole herbs into ice using silicon ice cube trays. 

Three Pumpkin Spice Inspired Drinks

Call us basic b-words if you must, but we're not afraid to admit we're absolutely crazy about Autumn. And most especially mad for pumpkin spice. Like, pumpkin spice EVERYTHING! With October flying by, it feels like we're on borrowed time with our favorite taste of the season. So we created a simple syrup that takes just about any drink beyond your basic PS. Here are three classic drinks with a very fall feel. (Oh, and did we mention each recipe is dairy free to boot!)

Pumpkin Spice Simple Syrup

1 cup water

1/2 cup honey

1/2 cup canned organic pumpkin puree

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Combine water, honey, and pumpkin in small sauce pan and bring to a boil stirring occasionally. Remove from heat once the honey and pumpkin have dissolved, stir in cinnamon and nutmeg, and let cool. Strain in to an air tight container and store refrigerated up to two weeks. 

Autumn White Russian // serves 1

2 ounces vodka

1.5 ounce Kahlua

1/2 cup almond milk (unsweetened)

1 ounce pumpkin spice simple syrup

Ice

Cinnamon stick (optional)

Fill a glass with ice. Combine vodka, Kahlua, almond milk, and pumpkin spice simple syrup and stir. Garnish with a cinnamon stick and serve.

Pumpkin Spice White Chocolate Cocoa // serves 2
1 cup white chocolate (chopped or chips)
1 cup almond milk (unsweetened)
1/4 cup pumpkin spice simple syrup
2 ounces spiced Rum
Vegan whip cream
Cocoa powder
1 tablespoon honey
Chocolate sprinkles

Combine almond milk with white chocolate in a small sauce pan over low heat. Allow the chocolate to melt completely, stirring constantly to prevent scorching or clumping. Once chocolate has melted, add pumpkin spice simple syrup and stir. Pour 1 ounce of spiced Rum in to your mugs and top hot cocoa. Garnish vegan whip cream and sprinkle with cocoa powder.

To rim glass: Pour chocolate sprinkles in to a shallow bowl or on to a plate. Using a clean paint brush, paint honey around the rim of your mug. Roll the honey-coated rim in sprinkles until completely covered.

Pumpkin Spice Dirty Chia Tea

1 cup almond milk (unsweetened)

2 bags of spiced chai tea

1/4 cup pumpkin spice simple syrup

1 shot of espresso (or 1 ounce of very strong brewed coffee)

In a small sauce pan, submerge tea bags in almond milk and bring just to a boil. Take off heat, cover, and let steep for 5-10 minutes (depending on how strong you like your tea). Strain out tea bags. Add pumpkin spice simple syrup and espresso and stir. Garnish with a cinnamon stick and serve.

MIXOLOGY // Bourbon Slushies

Labor Day has come and gone and September is in full swing.  While we may be downing pumpkin spice lattes like it's our job, we're still doing our best to savor these last days of summer. Today is a sweltering one here in Chicago (hello, 90 degrees! Where were you all summer?). We're thinking about starting the weekend a little early, kicking back, and cooling off by sipping on a few bourbon slushies. The combination of citrus and black tea has a super refreshing summer-y flavor and the bourbon...well, we just love bourbon!

Bourbon Slushies
1 cup honey
1 cup raw sugar
1 can of frozen lemonade
1 can of frozen orange juice
2 cups strong brewed black tea
7 cups water
1 to 2 cups Bourbon (depending on how strong you'd like your drink)

Step One // Boil 7 cups water. Add sugar and honey and stir until dissolved. Cool completely.
Step Two // Add the frozen lemonade and orange juice and stir well.
Step Three // Add tea and bourbon. Stir well to blend.
Step Four // Pour in to individual cups and freeze until set.

Serves roughly 20 6-ounce drinks

MIXOLOGY: Sparkling Summer Sangria

Have you guys noticed that edible flowers seem to be popping up everywhere lately? We were a little skeptical when our Pinterest feed first started to fill with petals prettily adorning everything from cakes and cookies to popsicles and ice cream. But when we saw a recipe for edible flower pizza, our minds were just blown wide open. We went from asking ourselves "how on earth can we use edible flowers?" to "how on earth can't we use edible flowers?"

When brainstorming a cocktail recipe to serve at this past weekend's Plant Potluck, naturally, our minds drifted to something floral. Sangria is at the top of my favorite warm weather beverages list and this summery sparkling version is a cinch to whip up. The edible flowers make for an interesting contrast to the fruity sweetness and are a fresh alternative to your typical apple wedges or orange slices. We topped off our glasses with a splash of Prosecco for a light and fizzy punch! See the full recipe below. 

Summer Sangria //

3 cups white grape juice

1/4 cup fresh squeezed lemon juice
1/4 cup fresh squeezed lime juice

3 tablespoons honey  

1/2 cup mint leaves

2 cups edible flowers
1 bottle of white wine (look for a dry white like a Spanish Rioja or a Sauvignon Blanc)
1 bottle of Prosecco

Combine honey, grape juice, mint leaves, and edible flowers. Cover with bottle of wine and chill sangria for several hours. To serve, fill glass half full with Prosecco and top off with Sangria. Spoon a few flowers in to each glass for extra loveliness!
*Looking to really get the party started? Add three shots of Calvados (or another apple liquor) to the Sangria.

MIXOLOGY: Lavender Mint Julep

Its Derby weekend, y'all! And while we're not much ones for horse racing, we can absolutely get behind the tradition of wearing giant extravagant fancy hats and sipping mint juleps. In celebration, we're bringing you a mint julep recipe with a slight twist.

Every spring I make a big bottle of lavender simple syrup and I add a splash of it to everything.  I mean, everything. I put it in lemonade, iced tea, sparkling water, a little pour over fruit salad, a tiny sprinkle on ice cream. But its especially yummy in cocktails!
Lavender simple syrup pairs with mint perfectly and tames the overly sweet sweetness of a traditional mint julep ever so slightly. Serve this cocktail up at your derby party and you're sure to win a blue ribbon!

Lavender Simply Syrup //
1 Cup Water
1 Cup Sugar
3 Tablespoons dried lavender

In a small pan, combine the water and lavender and bring to a boil. Stir in sugar until fully dissolved. Reduce heat and simmer for five minutes. Remove from heat and allow to cool. Strain out the lavender.

Lavender Mint Julep //
6 Mint Leaves
1 oz. of Lavender Simple Syrup
3 oz. of Bourbon Whiskey

Combine the mint and simple syrup in mint julep cup or a rocks glass.  Muddle the mint until crushed for more flavor. Fill the glass with ice and top with Bourbon. Garnish with a sprig of lavender or mint.

MIXOLOGY: Glassware and Barware

In our last Cocktail Club post, we covered the basics of stocking your home bar.  We talked about the essential liquors every bar needs and shared tips on how not to get overwhelmed or go overboard when you're first starting out.  This week we'll be covering the basics in barware and glassware. 

Keep in mind your bar doesn't need fancy equipment or endless variations of drinking glasses. Just a few pretty glasses and these essential items and you'll be ready to mix even the most elaborate cocktails!

We recommend picking up at least 4 of the following. Start by collecting glasses that work best for the drink you most often imbibe and then slowly grow your collection from there. And don't worry about getting all matchy matchy. We tend to pick up a glass or two when they catch our eye at thrift stores or estate sales. Not only do we love the look of an eclectic collection of glassware but you'll save some serious cash and its far less devastating when a single glass gets broken. So here they are. The essentials in glassware:

Highball:
These tall and slender glasses are super versatile and generally fall in the 10 or 12 ounce range. Highballs are perfect for drinks that require a straw or are stirred, not shaken, like Screwdrivers or Vodka Tonics.

Martini/Cocktail:
Cocktail glasses have a flared bowl and range from 6 to 12 ounces. Look for smaller sized bowls if you typically serve "straight up" cocktails, like the classic martini.  If mixed cocktails, like a Cosmo or Appletini, are more your thing, opt for a larger bowl.  Pro tip: a good cocktail glass will have a solid stem to hold on to so your hand doesn't warm your drink!

Old Fashioned:
These short squat glasses generally have a thick bottom and  hold anywhere from 6 to 10 ounces. They're perfect for any drink served neat or "on the rocks." The classic drink for this glass is, of course, the Old-Fashioned.

Wine:
Look for glasses made from a clear material, like glass or crystal. You'll want ones that are not terribly fragile. Red wine glasses tend to have a more swelling profile, with a little extra room in the bowl for aromas to collect. A tulip-shaped stemmed glass is the classic profile for white wine. Not huge on wine? Look for an inexpensive all-purpose shape to cover all your bases (like this glass).

Optional:
Champagne flutes, beer mugs or steins, pint glasses.


The following few items are musts for mixing cocktails and drinks like a pro. Keep an eye out at wholesale liquor stores and vintage and speciality shops for inexpensive but well crafted pieces. (Psst...Etsy is a goldmine for swanky looking home bar essentials!)

Barware:
At least one jigger
Cocktail Shaker (or make like a real bartender and use a Boston shaker as a opposed to the three piece kind with the spout in the top)
Strainer
Hand juicer
Stirring spoon
Muddler
Ice Bag and mallet (this beautiful handmade bag is perfect for crushing ice)


There you have it. Your home bar set up is now complete. So why are you still sitting here?  Go make yourself a drink!

MIXOLOGY: How to stock a home bar

Craft cocktail bars and the art of mixology is where its at right now. Classic cocktails have made a serious comeback over the past few years and we couldn't be more excited about the trend! We decided to jump on the wagon, so to speak, and bring you a new series based entirely around the art of making cocktails. In the Cocktail Club series, we'll be sharing drink recipes, offering advice on how to properly stock your home bar, and telling stories of our cocktail making adventures along the way. First up, Lauren shares her experiences with building a home bar.

When I was in my early twenties my idea of a "home bar" consisted of a gallon jug of Carlo Rossi and a case of PBR. My cocktail making experience was limited to mixing Captain Morgan's with Diet Dr. Pepper. Basically, real classy stuff. 

But then, as we all do, I grew up a little. I shed my state college drinking proclivities. And, as we all did, developed an obsession with Mad Men. When it came time to order a drink at a bar or a friend's party, I silently asked myself What Would Don Draper Drink? And so began my love affair with classic cocktails.

A little over a year ago I stumbled across a beautiful vintage bar cart at a second hand store and I just had to have it. I was absolutely thrilled with the prospect of carefully curating my own bar at home. I began to wander the aisles of liquor stores and speciality shops asking myself WWDDD? Along the way, I collected some really lovely bottles and learned a thing or two about what to do (and not do) when stocking a home bar.

Stock alcohol that you actually enjoy drinking. Its tempting to go out and buy a bunch of bottles of obscure or fancy (read: expensive) liquor. I'll admit that when I first started stocking my bar cart, I spent a small fortune on bottles that I thought would impress my friends and magically turn me in to a cocktail making pro. Most of those bottles are still sitting there. Untouched. Because here's the truth; sure, you'll use your bar when entertaining, but keep in mind the bar's main patron is you. So do you enjoy a classic martini? Always keep a stash of gin and vermouth on hand. More of a whiskey drinker? Spend a little extra on a nice bottle you know you'll love.  But if the thought of a scotch and soda makes you shudder, skip the single malt altogether.

Start small. Rome wasn't built in a day. The same goes for your bar. Start by investing in just five essential liquors. These will be the foundation of your home bar. Use them to make classic cocktails or tinker with them to invent a delicious drink all your own.  You can't go wrong with the basics! Over time you can add speciality liqueurs and top shelf bottles.  But there's absolutely no need to break the bank right out of the gate.

Gin: Gin is the base spirit for many classic cocktails. Its used to make martinis, gin and tonics, and (my favorite) a Tom Collins.

Vodka: Vodka is the perfect mixing liquor because it doesn't have a strong color, taste, or aroma.  Its used in basic drinks like vodka tonics, screwdrivers, and the vodka martini.

Bourbon: Typically considered a pretty "manly" drink, I love that the ladies are embracing bourbon more now. Use it to make classics like Manhattans, old fashioneds, whiskey sours or sip it straight up.

Rum: Rum comes in both light and dark colors.  Light rum is used for daiquiris and mojitos. Dark rum is typically used in punches.  I suggest keeping a bottle of light rum on hand as its more versatile.

Tequila: The best tequilas are made from 100 percent agave so make sure to check the label. Use tequila in margaritas, sunrises, and palomas.

Other beverages to have on hand (especially when entertaining):

• A bottle of white and a bottle of red wine
• A selection of Craft beer.
• A six pack of a craft soda.

Don't forget:

• Soda water
• Tonic water
• Fresh lemons and limes
• Simple Syrup (make your own: heat one part sugar with one part water until the sugar dissolves and store in an airtight bottle)
• Cola and/or ginger ale (or give ginger beer a try. It mixes great with bourbon!)
• Angostura bitters
• Dry and sweet vermouth

I'm by no means a professional and this is just an outline of a very basic but decently well stocked bar (we didn't even touch on bar tools or glassware!). I found these tips to be a really helpful when just starting out. I'd love to hear your recommendations and suggestions.  And please ask away with any questions you have. Happy sipping!

{Lauren}