GreenerU’s recommended cocktails

The Waltham Punch

The Turkeytini

• 1/4 cup chocolate syrup
• 1 1/2 oz. Baileys
• 1 1/2 oz. bourbon
• 1 oz. chocolate liqueur
• 1/2 oz. Kahlúa
• 1/2 oz. milk
• 1 Oreo turkey (optional)

Drizzle chocolate syrup into a glass and freeze. Combine Baileys, bourbon, chocolate liqueur, Kahlúa, and milk in a cocktail shaker. Add ice and shake vigorously for at least 20 seconds. Strain the cocktail into the prepared glass and garnish with an Oreo turkey.

The Bootleg

Bootleg mix:

• 5 cups water
• 2 cups sugar
• 1 cup lime juice
• 20 fresh mint leaves

Cocktail:

• 2 ounces Bootleg mix
• 2 ounces vodka
• 2 ounces club soda
• Mint springs and lime slices

Make simple syrup using two cups of water and two cups of sugar. In a blender combine the cooled simple syrup, three cups of water, lime juice, and mint leaves to create the Bootleg mix. Serve two ounces of this mix, two ounces of vodka, and two ounces of club soda in a chilled pint glass. Top with a mint sprig and slice of lime.

Color-changing cocktail

• 4 ounces lemonade
• 1.5 ounces vodka
• ¼ teaspoon butterfly pea powder

Shake the lemonade and ice together and strain into a (food safe!) Erlenmeyer flask or glass. Whisk vodka and butterfly pea powder together and watch the color of the drink change as you pour the mixture into your glass. Add a straw and enjoy!

Summer berry sangria

• 1/4 cup dark honey
• 1/2 cup cherry brandy
• 1 cup each of blueberries, raspberries, and blackberries
• 1 (750-ml) bottle Pinot Noir wine
• Club soda, chilled (optional)

Microwave the honey with a tablespoon of water in 15-second bursts, stirring each time, until it loosens and can mix evenly into the brandy. Transfer to a pitcher, add the brandy, and stir until combined. Add the fruit and wine and gently stir. Serve either at room temperature or chilled and topped with chilled club soda over ice.

The Millionaire

• 4 ounces rye or bourbon
• 1 1/2 ounces Grand Marnier or orange curaçao
• 4 dashes absinthe or pastis
• 1/2 ounce grenadine
• 1/2 ounce lemon juice (optional)
• 1 egg white

Add ingredients to a cocktail shaker without ice and shake vigorously. Fill the shaker 2/3 full of ice and shake a second time. Strain into two chilled coupe glasses and enjoy.

The Junebug

• 1 ounce Midori melon liqueur
• 1 ounce malibu coconut rum
• 1⁄2 ounce banana liqueur (optional)
• 1 ounce prepared sweet-and-sour mix
• 2 ounces pineapple juice

Pour the ingredients into a cocktail shaker with ice. Shake well and strain into a Collins glass filled with ice. Finish with a fruit garnish.

The Boston Cocktail

• 1 1/2 ounces London dry gin
• 1 1/2 ounces apricot brandy
• 1/2 ounce fresh lemon juice
• 1/4 ounce grenadine

Pour the gin, brandy, lemon juice, and grenadine into a cocktail shaker. Shake well and strain into a chilled cocktail glass.

The Rain Forest

• 1 ⅓ oz. Hendrick’s Gin
• ¾ oz. Midori
• ⅓ oz. Kiwi syrup
• ⅓ oz. Lime juice
• 1 ⅓ oz. Apple juice
• ½ Fresh kiwi

Brush a bit of the syrup around an old fashioned glass and dip into a hazelnut/sugar crumble. Crush the ½ kiwi fruit in the shaker with a pestle, add the other ingredients, and shake. Strain into the prepared glass over ice. Garnish with a cinnamon stick and dried pineapple.

Corpse Reviver No. 2

• Absinthe, to rinse
• 3/4 ounce London dry gin
• 3/4 ounce Lillet blanc
• 3/4 ounce orange liqueur
• 3/4 ounce lemon juice, freshly squeezed

Rinse the inside of a chilled coupe or cocktail glass with absinthe, discard the excess, and set the glass aside. Then add the gin, Lillet blanc, orange liqueur and lemon juice into a shaker with ice and shake until well-chilled. Strain into the prepared glass.

Spicy Bloody Mary

• 2 oz vodka
• 4 oz tomato juice
• 1/2 oz fresh-squeezed lemon juice
• 1/2 tsp Worcestershire sauce
• Hot sauce to taste
• 1/2 to 1 tsp prepared horseradish (hot)
• Sliced hot chili pepper (e.g., habanero)
• Dash celery salt
• Salt and pepper to taste

Add all ingredients into a shaker with ice. (Hint: you can multiply the above recipe and quickly serve complex cocktails all night long.) Pour into a highball (tall) glass and garnish with your favorite snacks, such as celery, lemon wedge, green olives, pickles, bacon, shrimp, or a meal to feed a whole family.

The French Horn

• 1 oz vodka
• 3/4 oz Chambord or other raspberry liqueur
• 1/2 oz lemon juice

Combine above ingredients in a cocktail shaker. Add ice. Shake well and serve in a chilled martini glass with a slice of lemon.

Cranberry Martini

• 1 cup ice cubes, or as needed
• 2 (1.5 fluid ounce) jiggers cranberry juice
• 1 (1.5 fluid ounce) jigger vodka
• ½ fluid ounce orange liqueur
• ½ fluid ounce dry vermouth
• 1 tablespoon cranberries

Fill a cocktail shaker with ice, then add cranberry juice, vodka, orange liqueur, and vermouth. Cover and shake until the outside of the shaker has frosted.

Strain into 2 chilled glasses and garnish with cranberries. Enjoy your cocktails!

Smokey Harvest Apple Margarita

• cinnamon sugar and flaky sea salt (for the rim)
• 2 ounces mezcal or silver tequila
• ½ ounce orange liquor
• 4 ounces (1/2 cup) apple cider
• juice from 1/2 a lime
• 1 ½ teaspoons maple syrup use more or less to your taste
• apple slices and cinnamon sticks for serving (optional)

Mix equal parts cinnamon sugar and sea salt. Run a lime wedge around the rim of the glass and coat in the sugar mixture.

Combine the mezcal or tequila, orange liquor, apple cider, lime juice, and maple in a cocktail shaker. Add ice and shake to combine. Strain into the glass. Garnish with apple slices and cinnamon sticks. Fun tip: light the cinnamon on fire for a smoky effect.

Teacher’s Pet

• Ice
• 1 ½ ounces of your favorite bourbon
• ½ ounce sweet vermouth
• ½ ounce extra-dry vermouth
• 2 dashes of Angostura aromatic bitters
• Maraschino cherry and orange slice

Fill a rocks glass with ice. Pour in your favorite bourbon, the sweet and extra-dry vermouths, and the dashes of bitters. Stir vigorously. Garnish cocktails with a maraschino cherry and an orange slice.

Berry Vodka Soda

• 1 ½ ounces vodka
• ½ cup frozen berries, thawed
• Ice
• 1 12-ounce can of seltzer water

Combine all the ingredients except the seltzer water into a shaker, cover, and shake until chilled. Transfer to a glass and top with seltzer.

Negroni Sbagliato (for a crowd)

• • • 1 bottle (750ml) sweet vermouth
    • 1 bottle (750ml) Campari
    • 1 cup assorted seasonal fruit
    • 1 bottle (750ml) prosecco
    • Garnish (optional): grated cinnamon

Pour the vermouth and liqueur into a punch bowl and add large ice cubes or a large ice block. Add the fruit, and top with the prosecco while stirring gently. Garnish with freshly grated cinnamon if using.

Spring Fever

1. 1. • 6 medium-size strawberries, quartered
      • 3/4 ounce elderflower syrup
      • 3/4 ounce lemon juice, freshly squeezed
      • 4 dashes rhubarb bitters
      • 3 ounces sparkling rosé wine, chilled, to top
      • Garnish: lemon wheel

Put the strawberries, elderflower syrup, lemon juice and bitters into a shaker with ice and shake until well-chilled. Strain into a wine glass over ice, and top with sparkling rose.

Crimson King

1. 1. • 1 ounce rye whiskey
      • 3/4 ounce Campari
      • 1/2 ounce Punt e Mes
      • 1/4 ounce Heering cherry liqueur
      • 1 barspoon coffee liqueur
      • Garnish: grapefruit twist

Add all ingredients into a mixing glass with ice and stir until well-chilled. Strain into a Nick & Nora glass, and garnish with a grapefruit twist.

The French Redhead

1. 1. • 1.5 oz vodka
      • 1 oz Domaine du Canton ginger liqueur
      • 0.5 oz lemon juice
      • Large sprig of rosemary

Combine all ingredients in a cocktail shaker. Muddle rosemary for at least one minute. Shake with ice and strain into a chilled martini glass.

The Smoking Bean

1. 1. • 1 1/2 ounce vodka
      • 1 ounce coffee liqueur (e.g., GlenPharmer’s Bean, a coffee-infused vodka)
      • 1/2 ounce vanilla brandy
      • 1 tbsp half and half

Combine all ingredients in a cocktail shaker with ice and shake vigorously. Pour into a chilled rocks glass or lowball over ice. Using a smoking cloche, place cocktails on smoking platform and light hickory chips on fire, then cover with glass cloche to allow the smoke to infuse the drink. Serve immediately.

The Necromancer

1. 1. • 3/4 ounce absinthe
      • 3/4 ounce elderflower liqueur
      • 3/4 ounce Lillet blanc
      • 1 dash London-style dry gin
      • 3/4 ounce lemon juice, freshly squeezed

Combine all ingredients into a cocktail shaker with ice and shake vigorously. Pour into a chilled coupe glass and garnish with lemon peel.

The Sun Also Rises

1. 1. • 2 oz rum
      • 1/2 oz Luxardo Maraschino liqueur
      • 1 tsp absinthe
      • 3/4 oz lime juice
      • 1/2 oz grapefruit juice

Combine all ingredients into a cocktail shaker with ice and shake vigorously for 15-20 seconds. Pour into a chilled martini glass.

Devil’s Margarita Martini

1. 1. • 1.5 oz tequila blanca
      • 1 oz triple sec
      • .5 oz lime juice
      • .5 oz red wine

Combine tequila, triple sec, and lime juice in a cocktail shaker and shake with ice. Pour into a chilled martini glass. Using the back end of a spoon, slowly pour the red wine over the margarita to create a float.

Sassy Barbie

1. 1. • 1.5 oz rhubarb vodka*
      • 1 oz lemon juice
      • .75 oz simple syrup
      • 1 dash Woodford Reserve® sassafras and sorghum bitters

Combine ingredients and shake with ice. Pour into a chilled martini glass and garnish with lemon wedge.

*Rhubarb-infused vodka is a simple process of chopping a large stalk or two of rhubarb and combining with 16 ounces of a vodka of your choosing in a Mason jar. Shake vigorously once daily for a week, then strain out rhubarb. Store in refrigerator for the two days it will take for it to disappear, unless you have tremendous willpower.

The Gramophone

1. 1. • 1.5 oz vodka
      • 1 oz Wild Moon birch liqueur
      • 1 oz spiced pineapple shrub*

Combine ingredients and shake with ice. Pour into coupe glass and garnish with lavender.

* To make spiced pineapple shrub, heat 1/2 cup brown sugar with 1 cup sliced pineapple chunks with 1 tsp whole cloves and two cinnamon sticks over medium for 10-15 minutes until caramelized. Add 1 cup of water, bring to a boil, and reduce heat to simmer for 15 minutes. Remove from heat and allow to cool. Add 1/2–1 cup apple cider vinegar to taste, cover, and store in refrigerator for 48 hours. Strain solids.

Pass the Thyme, Honey

1. 1. • 2 oz tequila
      • 1 oz cointreau
      • 3/4 lime juice
      • 3/4 oz grapefruit juice
      • 1/2 oz honey thyme simple syrup*

Combine in cocktail shaker with ice. Serve in chilled margarita glass garnished with lime wheel.

* To make honey thyme simple syrup, bring 1 cup of water to a boil. Add a solid handful of fresh thyme and 1 cup of honey. Turn off heat and allow to steep for 10 minutes. Stir and strain.

Waltham Punch

1. 1. • 6 oz gin
      • 4 oz triple sec
      • 1 1/2 oz raspberry shrub
      • 1 1/2 oz green chartreuse
      • 1 1/2 oz lime juice
      • 1 tsp mint bitters

Shake with ice and serve the cocktails in chilled martini glasses. Garnish with mint leaf or lime slice. Serves 3–4.

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