We missed our Mixology Monday, due to the launch of our new web site. (You should check it out. Click here). Since it's Thirsty Thursday, we figured a pair of cocktail recipes would work.
Rum Swizzle
This recipe is for a pitcher of about 6 drinks.
4 oz Gosling's Black Seal Rum
4 oz Gosling's Gold Rum
5 oz Pineapple Juice
5 oz Orange Juice
¾ oz Grenadine
6 Dashes of Angostura Bitters
Into a pitcher-full of crushed ice, add Gosling's Black Seal Rum, Gosling's Gold Rum, pineapple juice, orange juice, Grenadine or Bermuda Falernum and Angostura bitters. Churn vigorously until a frothing appears or mix in a cocktail shaker. Strain into a martini glass.
Teeling Summer Julep
The predecessor to the Mojito, some historians say the Julep was born in the early 1700s. Using fresh, seasonal ingredients, this Teeling Summer Julep (made with Teeling Irish Whiskey) is the ultimate accompaniment to your summer evenings! Note that this requires some advance planning.
• 1.5oz Teeling Small Batch
• Strawberry and balsamic vinegar shrub (a simple strawberry and balsamic vinegar reduction)
• Fresh mint
• Top with soda & crushed ice
For the shrub:
• 1 cup of sliced, fresh strawberries
• 1 cup of granulated sugar
• 1 cup of balsamic vinegar
• 1 handful of fresh mint leaves
1. Muddle all the shrub ingredients together
2. Leave refrigerated overnight
3. Heat gently over a low heat until all the sugar has dissolved
Constructing the cocktail:
1. Pour 1oz of shrub into a suitable glass, preferably a Julep cup.
2. Add 1.5oz of Teeling Small Batch and approximately 10 bruised mint leaves.
3. With a mixing spoon, stir the liquid for 20-30 seconds.
4. Add ice (preferably crushed) to the brim of the glass and give the cocktail an additional stir.
5. Add more crushed ice, top off with soda water and some fresh mint and strawberry garnish.
Enjoy with friends!
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