Sharing cocktails with non-bartenders is one of my favorite things! People from all walks of life love to cook, entertain and make drinks. De-mystifying mixology brings me a lot of joy. Let’s face it, if you can follow a cookie recipe, you can make a drink. It’s just that simple.
I’m also passionate about using local, homemade ingredients whenever possible. So, the recipes I featured in the Holiday Cocktail class at the gorgeous Crown Room, in Albuquerque, in partnership with Yelp New Mexico, feature locally-grown lavender, red chile powder from Chimayo, and Hatch green chile. Easy and yummy ways to spice up holiday entertaining! (photos coming!) Check out these 5-star reviews from the Yelpers in attendance – woot!
Red Hot Christmas
2 ounces Red-chile infused Tito’s vodka
3/4 ounce Lemon juice
1 ounce Honey syrup (2 parts honey, 1 part water, heated on stove, then cooled)
Splash Lemon-Flavored Soda Water
Make the red chile-infused vodka: Stir one tablespoon of red chile powder per cup of vodka. Refrigerate overnight, stirring occasionally. Strain through a coffee filter.
G’Vine Jingle Bells Punch
2 ounces G’Vine gin
1 ounce guava juice
¾ ounce Lavender syrup (1 part water, 1 ½ parts sugar, ¼ part lavender buds)
¾ Lemon juice
Splash Sparkling wine
Jollly June Margarita
2 ounces Excellia tequila
1 ounce June liqueur
¾ Lime juice
Muddled jalapenos (or green chile)
Vine Flower Truffles by Lydia Studier-Tarzia (see Lydia’s profile for truffle details!)
SOURCE: The Liquid Muse – Read entire story here.