This vodka based cocktail was introduced to me in Kentucky when I was out last spring, and now one of my favorite year round cocktails.
• 1 Ounce Dixie Southern Vodka
• 3 Ounces cranberry juice
• Splash of Triple Sec or Orange Liqueur
• 1 Ounce sweet and sour mix, or for a fresher mix you can do a ½ ounce fresh squeezed lemon juice and ½ ounce simple syrup
Garnish with a lemon wedge and a blackberry
Fill highball glass with cubed ice, add all ingredients to the glass and stir slowly. Add a straw and garnish with a fresh blackberry and a lemon wedge.
Ingredients Needed Per Cocktail
• 1 ounce Dixie Southern Vodka
• 1 ounce sweet and sour mix or ½ ounce fresh squeezed lemon juice and ½ ounce simple syrup
• 3 ounces cranberry juice
• Splash of Triple Sec or Orange Liqueur
• Garnish blackberry and lemon wedge
Citrus, so after I had Besamim Liqueur, I moved on to another product from Sukkah Hill Spirits, ETROG Liqueur. ETROG Liqueur is a citrus liqueur. Very bright and full of flavor without being too sweet, again I must say it is perfectly balanced. After a few drinks, I said this would be great with vodka, and we mixed it over ice, then strained it into a martini glass making a very citrus yet not sweet (like a lemon drop martini) cocktail that was delicious.
Looking at the website I learned Etrog is a lightly sweet citrus liqueur featuring the aroma of citrus blossoms. An Etrog is an ancient heirloom citrus fruit grown in only a handful of orchards worldwide. Bottled at 76 proof (36% alc/vol), Etrog is excellent chilled, over ice or as a base for bright strong cocktails. On the Besamim website I did find a Cocktail Recipe page for some great drink ideas. It has won many Gold Medals, from SIP Awards, Craft Competition, Tastings… I purchased two bottles from Mission Wine & Spirits liquor store that will ship it right to your house.
Spice seems to be the rage these days, so when I was out I asked about Besamim Liqueur. I kept seeing it at bars and stores yet had never tasted it before. Besamim Liqueur is an aromatic spice liqueur. Very vibrant in the aroma, where you think the spice would take over, and as you taste it you realize it is perfectly balanced. After a few drinks, I said this would be great with coffee, and we mixed it over ice with some coffee and a splash of cream that made a great late night cocktail. The fact is I could drink Besamim on it’s own yet as variety is the spice of life, more my cocktails will be created.
Looking at the website I learned Besamim Liqueur is a all natural handcrafted spirit, made from pure cane sugar spirits, hand ground spices, and mountain spring water, it’s 37% alc/vol. They never use industrial alcohol, corn syrup or any artificial sweetners or additives. On the Besamim website I did find a Cocktail Recipe page for some great drink ideas. It has won many Gold Medals, from SIP Awards, Craft Competition, Tastings… I purchased it at Mission Wine & Spirits liquor store that will ship it right to your house.
Calisaya is perfect neat, on the rocks or cocktails made with cinchona calisaya it’s a staple in every bar in Italy for centuries.
Popular now in the United States at the beginning of the century this precious liqueur was a prized ingredient of many pre-prohibition drinks.
Calisaya is a bittersweet liqueur derived from authentic cinchona bark, enhanced with selected botanicals and flowers. It is hand-made in small numbered batches from a traditional Italian recipe of all natural ingredients.
They taste each batch before bottling to ensure all the artfully chosen ingredients have completely mellowed into a perfect mosaic of flavors. The result is a natural liqueur of rare purity and inimitable flavor.
RumChata is made with premium Rum & Horchata. Horchata was originally concocted by the ancient Egyptians for the Pharaohs, a feat easily as impressive as the Pyramids. The pioneering Egyptian chufa style horchata, which is made with chufa—also known as the tigernut—was so revered that it soon found its way to Spain during the time of the Moorish kings.
Today, you’ll continue to find horchata made with this same original recipe in most areas of Spain, where it remains a very popular summertime beverage—we’re talking Antonio Banderas popular. Chufa plantations aren’t exactly a booming business on this side of the pond, so when horchata was finally introduced to the Americas the recipe had to be changed. Rice based horchata is now served extensively throughout Mexico and Central America, where the recipe is often passed down generation to generation. These authentic recipes include varied mixtures of rice, sugar, vanilla, cinnamon and either water or dairy.
What is more delicious than horchata is horchata with rum in it, RumChata. Get your next party started with a bottle of RumChata, and serve it on the rocks or try out some of these great RumChata recipes!