Spent some time in the kitchen this past weekend, experimenting with cocktail recipes and enjoying some down time with my sister while she was in town. She’s a bit of a whiz in the kitchen, so I left the fancy details to her (translation: infusing vodka with Thai chilis and making candied ginger) and did some prepping, photographing (and mostly enjoying) the results.
Despite the clever ingredients, these were actually quite easy to put together and only required a few ingredients. Perfect for inviting some friends over to wind down at the end of the week.
The Mule Kick
Add vodka, lime juice, and ginger syrup into a shaker filled with ice. Shake vigorously for 30 seconds. Pour strained drink into a rocks glass with ice and top with ginger beer. Garnish with candied ginger.
*Thai Chili Infused Vodka
You will need:
3-4 Thai chilis
1 750 mL bottle of vodka
Slice chilis and add to vodka bottle (with seeds). Let bottle sit for 12-24 hours. (The longer you leave it, the spicier your vodka will be). Strain vodka to remove chilies, then return to bottle.
The Sour Cherry
You will need:
1/4 c. rye whiskey
3 tbsp. lemon juice
2 tbsp. Morris Kitchen’s Grenadine Syrup (plus more to finish)
1 egg white
Add whiskey, lemon juice, grenadine syrup and the egg white to a shaker filled with ice. Shake vigorously for 30 seconds to 1 minute, or until the egg white starts to foam. Pour the strained drink into a rocks class filled with ice. Finish with a drizzle of grenadine. Garnish with a lemon twist.