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Old Money

Part of our Derby Drinks 2016 feature.

© photo by Jake Brown

This simple julep variation tastes rich, smoky, and sweet. Settle in to a big leather chair, light a stogie, and watch the ponies run.

Old Money (makes 1 drink)

In a mixing glass or pint glass with ice add the cognac and syrup. Stir for 30 turns to incorporate the ingredients. 

Strain the drink into a julep cup filled with crushed ice. Top with more crushed ice if necessary and garnish with a mint sprig. Serve with a straw. 
 

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Pineapple Upside Down Cake

© photo by Jake Brown

This kind-of-tiki drink is reminiscent of everyone's favorite mid-century dessert without all the sticky pans and prep time. White Pike provides a creamy, sweet complement to the pineapple juice while Harvest Spirits cherry brandy takes the place of the traditional maraschino with its rich cherry flavors. No potluck necessary; this drink is an equally perfect way to start happy hour or end a meal as the weather gets warmer and the days get longer.

 

Pineapple Upside Down Cake (makes 1)

In a cocktail shaker with ice add the White Pike, pineapple juice, Cherry Applejack, lemon juice, and Campfire Syrup. Shake vigorously for 15-20 seconds.

Strain into a rocks glass with ice. Garnish with a pineapple chunk and cocktail cherry.
 

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Meteorology is My Day Job

© photo by Jake Brown

Spring: one day it's 70 and you're in shorts, the next it's 30 and snowing. You've taken all you can of winter and just want sunshine and refreshing drinks. Our bittersweet julep riff embodies this conundrum. Fernet reminds us that there are still bitter surprises ahead, while sweet pineapple begs us to dig out those sandals and sit in the sun, even if it is with a scarf on. Spring may not be a perfect balance, but that doesn't mean your drink can't be.

Meteorology is My Day Job (makes 1)

  • 1 1/2 oz Fernet Branca (we also like Letherbee Fernet here)
  • 1 1/2 oz unsweetened pineapple juice
  • 3/4 oz simple syrup

In a cocktail shaker with ice add Fernet, pineapple juice, and simple syrup. Shake vigorously for 15-20 seconds.

Strain into a juice glass, rocks glass, or julep cup filled with crushed ice. Add more ice to the top so it looks like a Sno-Cone. Garnish with a pineapple chunk and mint (pineapple leaf optional); serve with a straw.

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Corpse Reviver No. 18

© photo by Jake Brown

There was a time when it was acceptable to have a morning tipple to cure what ailed you. Hair of the dog, picker uppers, lifts, fog cutters, eye openers, restoratives, whatever you called them, they were drinks that were supposed to help you start your day right. The most delicious of these (other than our Bloody Marys) is the Corpse Reviver No. 2, a refreshing mix of gin, Lillet, orange liqueur, lemon juice, and a splash of absinthe to chase away any remaining demons. Our variation uses White Pike Whiskey (aged for 18 minutes), giving it a creamier flavor and rounder mouthfeel. Just be careful. In the words of the original's creator, Harry Craddock, “Four taken in quick succession will unrevive the corpse again.”

Corpse Reviver No. 18 (makes 1)

  • 3/4 oz White Pike Whiskey
  • 3/4 oz Lillet Blanc
  • 3/4 oz Grand Marnier
  • 3/4 oz fresh lemon juice
  • Pernod Absinthe

In a cocktail shaker with ice add the White Pike, Lillet, Grand Marnier, and lemon juice. Shake vigorously for 15 seconds.


In a coupe glass or martini glass, add a barspoon of absinthe and swirl it around to coat the glass. Strain the mixed cocktail into the glass and garnish with a cocktail cherry.

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Éire Old Fashioned

Everyone's favorite drinking holiday is nearly upon us (sorry Cinco de Mayo). As we've gotten a little older and, if we're being generous, a little wiser, we've taken to having a few well-made drinks with friends over elbowing our way to another green pint at the bar. And if you're into Irish whiskey it doesn't get much more well made than Redbreast. Keeping it simple and sippable, we riffed on the traditional Old Fashioned formula with some delicious Redbreast 12 and some honey syrup to keep those Irish eyes smiling.

© photo by Jake Brown

Éire Old Fashioned (makes 1)

  • 2 oz Redbreast 15 Year Irish Whiskey
  • 2 teaspoons rich honey syrup (recipe below)
  • 2-3 dashes Angostura Bitters
  • Lemon peel for garnish

In an old fashioned or rocks glass add honey syrup and bitters. Stir to incorporate.

In the same glass add a large ice cube and Redbreast; stir for 30 turns.

Flame the lemon twist and rub the rim of the glass with it, then drop it in the drink. Sláinte!

 

Rich Honey Syrup (makes enough for approximately 4 drinks)

  • 2 tablespoons honey
  • 1 tablespoon boiling water

In a non-reactive container with a lid add honey and boiling water. Shake until incorporated.
Let sit in the fridge until cool before mixing (about 45 minutes). 
 

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National Margarita Day

Not that you ever need an excuse to make a margarita, we gave you three just in case. A classic "daisy", a smoky añejo twist, and an inspired sour are all ready for the mixing below.

 © photo by Jake Brown

© photo by Jake Brown

The Classic (makes 1)

The OG recipe for the Margarita, which translates into English as "daisy", which is a cocktail precursor to the sour.

  • 2 oz tequila blanco
  • 1 oz lime juice
  • 3/4 oz triple sec

In a shaker with ice add tequila, lime juice, and triple sec. Shake thoroughly for 15 seconds. Strain into a coupe glass or Nick & Nora glass. 

 

© photo by Jake Brown

Old Flame (makes 1)

Aged tequila plays almost too nicely with the sweet smokiness of our Campfire Syrup™. Just like the one that got away, parting with this cocktail is such sweet sorrow.

In a shaker with ice, add tequila, lime juice, triple sec and Campfire Syrup™. Shake thoroughly for 15 seconds. Strain into a coupe glass or Nick & Nora glass. 

 

© photo by Jake Brown

A Dance With the Devil in the Blood Moon Light (makes 1)

Batman references aside, while this isn't a true margarita it's inspired by the basic formula and let's the versatility of unaged whiskey to shine through. It starts as a sweet serenade that could end devilishly with one too many waltzes.

In a shaker with ice add White Pike, blood orange juice, lime juice, triple sec and Campfire Syrup™. Shake thoroughly for 15 seconds. Strain into a coupe glass or Nick & Nora glass. 

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My Bloody Valentine

People ask us all the time for drink recommendations for Valentine's Day. We usually tell them to make their loved one's favorite drink (easy enough, right?). If, however, you want something thematically red and seasonally appropriate you can't go wrong with a blood orange cocktail. We kept this three ingredient tippler simple because your time is better spent doing other things on Valentine's day.

  • 1/2 oz blood orange juice (you can get about 1.5 oz of juice out of a fresh squeezed orange)
  • 3/4 oz St. Germain
  • 4 oz sparkling wine (we like using rosé, but you can use whatever you prefer)

In a shaker with ice add blood orange juice and St. Germain, and shake vigorously for 10 seconds.

Pour the mixture into a champagne flute and top off with sparkling wine. Give it a gentle stir before serving.

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Cereal Milk Punches

We had our first milk punch while waiting in line for the Acme Oyster House in New Orleans and it was just what the doctor ordered to beat the heat (and stave off our impending hangovers). Traditionally reserved as a morning drink to either calm your stomach from the night before (or start the day right), we brought some Saturday morning nostalgia to the mix by using milk infused with cereal flavors. 

Short, Dark, and Handsome

  • 2 oz Coco Puffs cereal milk (recipe below)
  • 1 oz Frangelico liqueur
  • 1/2 oz dark rum 

Place all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds. Strain into a rocks glass with ice and serve.

 

Bourbon Street Peanut Butter Cup

  • 2 oz Coco Puffs cereal milk (recipe below)
  • 1 oz bourbon
  • 1/2 oz Frangelico liqueur

Place all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds. Strain into a rocks glass with ice and serve.

 

A Toucan on Holiday

  • 2 oz Fruit Loops cereal milk (recipe below)
  • 1 1/4 oz Cruzan Coconut-flavored rum

Place all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds. Strain into a rocks glass with ice and serve.

 

Royal PB&J

  • 2 oz Peanut Butter Cap'n Crunch cereal milk (recipe below)
  • 1 1/2 oz bourbon
  • 1 teaspoon strawberry jelly

Place all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds. Strain into a rocks glass with ice and serve.

 

Running with the Krewe

  • 2 oz Cinnamon Toast Crunch cereal milk (recipe below)
  • 1 1/2 oz El Dorado 12 year Old Demerara rum

Place all ingredients in a shaker with ice. Shake vigorously for 15-20 seconds. Strain into a rocks glass with ice and serve.

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Cereal Milk Recipe

  • 2 Cups whole milk
  • 2 Cups cereal (we used Fruit Loops, Coco Puffs, Peanut Butter Cap'n Crunch, and Cinnamon Toast Crunch for the above recipes)

Pour milk and cereal into a medium-sized pot and place over medium heat. Bring to a boil, stirring occasionally; remove the mixture from heat once you hit the boiling point.

Let sit for 20 minutes, then strain off the cereal solids. Refrigerate for at least an hour to cool before mixing.


 

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Game Day Drinking

We're guilty of letting our ambitions get the best of us from time to time, especially when it comes to throwing a party. Countless hours that could have been spent in the company of our friends have instead been wasted over hot stoves and deep fat fryers hoping to make a spread they wouldn't forget while missing the entire point of having people over. While there's a time and a place for elaborate party fare, the Super Bowl is not one of them. Hence, our Game Day Drinking Guide. If you're not sure what to have on Sunday, just check our handy chart below. 

For easy sipping beers that you can have a few of we recommend Miller High Life for your macro option, Founders All Day IPA for a more flavorful session beer, and Westbrook Gose for a low alcohol, tart option that will cut through the fatty foods you're probably gonna eat.

For boilermakers we like a simple beer and bourbon combo. Miller High Life and Evan Williams are our lower brow options here. Tecate and mezcal or añejo tequila are a nice way to mix it up too. If you want to go dark, try a rich oatmeal or milk stout with an amaro (we like Keegan's Mother's Milk with a shot of Amaro Montenegro)

If you want some simple cocktail ideas, we've got 24 two-ingredient drinks right here. Cheers and enjoy the game!

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Island Coffee

This recipe is inspired by one of our all-time favorite drinks served at one of our all-time favorite places, the Irish Coffee at Fort Defiance in Red Hook, Brooklyn. When we lived in the area it was unheard of us to leave the restaurant without having at least one of “the best in the known world” (according to the New York Times). This is a more Caribbean twist featuring aged rum, which we like to think is an adequate homage.

  • 2 oz Pusser's Rum Aged 15 Years (we also like El Dorado 12 Year Demerara Rum here; we recommend using something aged at least 8 years or more)
  • 1 oz simple syrup
  • 1/2 oz boiling water (plus more to rinse your mug)
  • 4 oz hot coffee
  • 2-4 oz heavy whipping cream
  • 3-4 dashes Angostura Bitters
  • Grated nutmeg and grated cinnamon for garnish (we highly recommend grating fresh nutmeg over the top of the drink; cinnamon is optional to taste)
  • Cinnamon stick for garnish (optional)

In a coffee mug, pour in boiling water to the brim to warm it up before you build the drink. Let the water sit there for a minute, then discard.

To the same mug add your simple syrup, 1/2 oz of boiling water, hot coffee and rum. Stir thoroughly.

In a cocktail shaker, add 2-4 ounces of heavy cream and 3-4 dashes of Angostura bitters. Shake hard for about 10 seconds to thicken the cream a bit. You want the consistency to still be a little fluid, not full on whipped cream.

Keeping contact with the inside lip of the mug, gently pour in the cream so it floats on top of the drink. Grate fresh nutmeg and cinnamon on top. Garnish with a cinnamon stick if desired.

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Chocolate Covered Cherry

Seasonal sipping doesn't get any easier than this two ingredient tipple whose flavor is reminiscent of the classic Christmas candy. Perfect as an after dinner cordial or whenever you want to make merry, it features a couple of great Hudson Valley distillers, Harvest Spirits and Tuthilltown Spirits, to bring the holidays to your glass.

In a pint glass or mixing glass filled with ice, add the liquor and stir thoroughly for 10-15 seconds to chill.

Pour into a schnapps glass or cordial glass and serve with plenty of cheer. 

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The Campfire Toddy

Whiskey, water, lemon, and sugar. These basic building blocks of the original "cock-tail" (minus bitters) have long been thought of as an all around curative, even more so when you use hot water and drink it in cold weather. Regardless of any actual health benefits of hot toddies (which are apparently real) we like them as a general soul-restorer during the cold, dark winter months. A couple of these and a few hours of binge-watching should stave off any of your winter blahs.

  • 2 ounces bourbon (we used Bulleit)
  • 6 ounces hot water
  • 3/4 ounce Red & Brown Campfire Syrup™
  • 1/4 ounce fresh lemon juice
  • 1 lemon wedge for garnish
  • 6-8 whole cloves for garnish
  • 1 cinnamon stick for garnish

In a mug, add all of your liquid ingredients and stir thoroughly until the syrup dissolves.

Stick the  pointed end of the whole cloves into the peel-side of your lemon (you may want to poke guide holes with the tip of a knife) and garnish with the studded lemon wedge and cinnamon stick.

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Maple Buttered Rum

When the temperature dips, brown liquor is an obvious choice. Let's not forget, however, that rum was the original American chill chaser, made even more decadent with the addition of a pat of butter. Swap our Campfire Syrup™ for the traditional sugar to add a richer, smokier note; it's like your taste buds are curling up in front of the fire (which we highly recommend while drinking a couple of these).

  • 2 ounces dark rum (we use Myer's)
  • 4 ounces hot water
  • 2 Tablespoons butter batter (recipe below)
  • Cinnamon stick for garnish

In a mug, spoon in butter batter, then pour in your rum and hot water. Stir thoroughly with a spoon or even a small whisk to incorporate everything. Garnish with a cinnamon stick if desired.

 

Butter Batter Recipe (makes 4 servings)

  • 1/2 stick salted butter
  • 1/4 cup Campfire Syrup™
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • a pinch of ground cloves (go easy or they'll overpower everything else)

In a small bowl, mix together all the ingredients so you've got a uniform batter. Spoon into drinks immediately, or allow it to set in the fridge for at least an hour for later use.

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Beach Bonfire

Our Campfire Syrup is a great addition to the classic daiquiri. We mix things up even more by suggesting you use a rhum agricole or overproofed Jamaican rum to keep things a little funky.

  • 2 ounces Clement Première Canne or Wray & Nephew White Overproof rum (or you can use any white rum you've got on hand)
  • 3/4 ounces lime juice
  • 3/4 ounces Red & Brown Campfire Syrup

In a cocktail shaker with ice add your ingredients and shake vigorously for 10-15 seconds. Strain into a chilled coupe glass and serve.

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Smoked Maple Old Fashioned

This simple classic gets an upgrade when you swap the sugar cube for our Campfire Syrup.

  • 2 ounces rye whiskey
  • 1 teaspoon Red & Brown Campfire Syrup (add more to taste if desired)
  • 3 dashes Angostura Bitters
  • Orange peel and cocktail cherry for garnish

In a rocks glass add the Campfire Syrup and bitters; stir them together a little to incorporate.

Pour in your rye, stir thoroughly, add a large ice cube and garnish with the orange peel and cherry.

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Lumberjack Sour

This whiskey sour variation uses our Campfire Syrup™ instead of the usual simple syrup for a richer, smokier take on the classic.

  • 2 ounces Bulleit Bourbon
  • 3/4 ounce lemon juice
  • 3/4 ounce Campfire Syrup™
  • Lemon peel and cocktail cherry for garnish

Place all ingredients in a cocktail shaker with ice and shake vigorously for 10-15 seconds. Strain into a chilled coupe glass or Nick and Nora glass. Garnish with a lemon peel and cocktail cherry flag.

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Seneca Rose

This riff on a Jack Rose cocktail centers around Finger Lakes Distilling Apple Brandy, made from local New York State apples. Instead of the usual grenadine, we swap in our Campfire Syrup for a combination that results in a flavor reminiscent of whiskey laden apple pie. 

  • 2 ounces Finger Lakes Distilling Apple Brandy (or any applejack or apple brandy of your preference)
  • 3/4 ounces lemon juice
  • 3/4 ounce Red & Brown Campfire Syrup

Place all ingredients in a cocktail shaker with ice and shake vigorously for 10-15 seconds. Strain into a chilled coupe glass or Nick and Nora glass.

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Our Phoenicia Flea Debut

After months of testing, preparation and developing, we finally did our first market this Labor Day weekend at the Phoenicia Flea. If you haven't heard of it, the Flea began in 2014 by James Anthony at Catskills hotel hotspot Graham & Co. and has been traveling around the Catskills, Brooklyn and Jersey in the summer months ever since. He's curated a troop small business owners and artisans throughout the area for a unique mix of antiques, vintage clothes, food, and handmade goods. To say we were in good company was an understatement. 

It was a weekend of a lot of firsts. Besides us being flea market virgins, we also officially rolled out our Campfire Syrup and Bloody Mary Mixer after much fanfare and demand from friends and family. We were naturally a bit nervous to see how everything was received other than word of mouth, but we were happily humbled by all of the great enthusiasm about our stuff. It's one thing when friends say your things are delicious, but quite another when complete strangers love it.

The vendors we sold with could not have been more talented, nice and welcoming. Magazines from Sweet Paul? Check. Honey infused with items like Earl Grey and Chocolate Bergamot? Check. Handmade Jewelry? Whimsical handmade throws and linens made with plant-based pigments? Incredible handwoven textiles? Check. Check.  and Check. You name it, it was there and beautiful. 

For those of you that came to the flea and stopped by our table, thank you for tasting our products, petting our dog, and the kind words. For those that didn't get a chance to come up this time around (and even to those that did), Check out our events page to keep posted on the location of our next Phoenicia Flea  on Columbus Day Weekend. 

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Batched Cocktails

The dog days of summer are well upon us and that means you need something refreshing, fast and easy. No one wants to be sitting around the pool/beach/picnic/air conditioner wasting precious time and energy mixing individual drinks. While there's a time and place for multi-ingredient punches, we find that simple wins summer. Choose your favorite cocktails with easy ratios and throw them in a quart-sized mason jar or Thermos for on-the-go imbibing. Pro-tip: if you're not serving the drinks with ice, make sure to add 1/4 ounce of water per serving so you're not swigging straight spirits. 

We've provided this handy conversion chart, as well as some of our favorite classics below. You can download the chart for easy access on your smartphone.

 

Some classic cocktails that we like to batch for a picnic in the shade: 

 

Classic Daiquiri (makes 8)

  • 2 cups white rum
  • 1 cup lime juice
  • 1/2 cup simple syrup

 

Classic Margarita (makes 8)

  • 2 cups silver tequila
  • 1 cup lime juice
  • 3/4 cup Cointreau

 

White Negroni (makes 8)

  • 1 cup gin
  • 1 cup blanc vermouth
  • 1 cup Cocchi Americano

 

Negroni (makes 8)

  • 1 cup gin
  • 1 cup Campari
  • 1 cup sweet vermouth

 

Don't forget to share your favorites with us on Instagram, Twitter, or Facebook!

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Smooth Sailing

Smooth-Sailing-cocktail
Smooth-Sailing-cocktail

This buck variation takes things in a slightly tropical direction with the addition of pineapple juice. The ginger beer will keep things spicy enough, so use a softer bourbon that has some nice honey and vanilla notes. Higher rye mash bills or rye whiskeys will be too overpowering here. The Smooth Sailing is a good poolside/backyard/sitting-in-the-AC-because-you-have-neither thirst quencher, so we included pitcher-sized measurements too. Just pre-mix everything but the ginger beer and top off your drinks as you pour them individually.

Makes 1 drink or a batch of 8

  • 1 1/2 ounces (1 1/2 Cups) Four Roses Bourbon
  • 3/4 ounce (3/4 Cup) Rose's Lime Juice
  • 1/2 ounce (1/2 Cup) pineapple juice
  • 2 ounces ginger beer (per drink)

In a cocktail shaker with ice add the bourbon and juices. Shake well for 10-15 seconds. If you're making a batch, assemble it in the pitcher and just use a large spoon to stir thoroughly with a few ice cubes.

Pour into a pint glass or highball glass with ice and top with ginger beer. Stir gently to combine and serve with a straw.

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