COCKTAIL RECIPES
Thanks to mixologist @TeePDX for joining us for happy hour to mix up
some amazing cocktails. Enjoy these cocktails from your own
home with her secret recipes.
TEE’s Cocktail Recipes
“Berry Mint-Ade”
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1.5 oz Tito’s Vodka
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1 oz Fresh Lemon Juice
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1.5 oz Honeybee Strawberry-Rhubarb Syrup
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6 Mint Leaves
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Top w/ Soda Water
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Ice
Tools
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Shaker or Mason Jar w/ Lid
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Citrus Juicer
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Muddler
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Jigger/Shot Glass/Measuring Cup
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Pint/Tall Glass
Instructions: Put a small scoop of ice in a shaker or mason jar and muddle the mint. Add vodka, Honeybee syrup and fresh lemon juice. Fill to the top with ice and shake it up. Pour all ingredients into a tall glass. Top w/ soda. Garnish with mint.
“Lady Hattan”
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2 oz Bourbon
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.25 oz Honey Syrup*
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.5 oz Amaro Nonino (optional)
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4-6 dashes of Bitters (Angostura, Walnut, Lavender, Lemon, etc.)
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4 Lemon Peels
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Ice
Tools:
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Container w/ lid
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Peeler or Knife
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Mason Jar or Tall Glass
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Muddler
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Jigger/Shot Glass/Measuring Cup
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Coupe or Bucket Glass
Instructions: Cut 4-5 slices of lemon peel and place into mason jar/glass. Press down on the lemon peel with a muddler to release the citrus oils. Add Bourbon, Honey Syrup, Amaro Nonino and Bitters. Fill the cup with ice and stir ingredients for 20 seconds. Pour into a coupe without ice or a bucket glass over ice.
“Pink Lady”
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.5 oz Vodka
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1 oz. Thyme Syrup**
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1 oz. Lemon Juice
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.5 oz. Berry Purée***
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Underwood Rose’ Bubbles
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Ice
Tools:
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Container w/ Lid
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Citrus Juicer
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Jigger/Shot Glass/Measuring Cup
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Champagne flute/Wine Glass
Instructions: Pour vodka, thyme syrup, lemon juice and berry purée into a shaker with light ice. Shake and strain into a flute/wine glass. Top with cold Rose’ Bubbles. Gently place a strawberry inside the glass as a garnish.
Recipes
*Honey Syrup
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1 c. Honey
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½ c. Warm Water
Instructions: Pour honey and warm water in a squeeze bottle or mason jar. Shake or stir until blended well. Store in the refrigerator with a lid.
**Thyme Syrup
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1 c. Honey
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1 c. Water
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10 sprigs of fresh thyme
Instructions: Combine honey and water in a small saucepan on medium high heat. Stir. Add thyme and steep for 30 minutes. Remove the thyme and strain into a container with a lid. Store in the refrigerator.
***Berry Purée
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Fresh or Frozen Strawberries
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Lemon Juice
Instructions: Combine berries and lemon juice into a blender and purée. If using frozen strawberries, allow them to thaw out. Store in a mason jar for up to a week in the refrigerator. Lasts longer in the freezer. (Save a few strawberries for garnishes.)
