Sip

J and I honeymooned at a place called Jumby Bay and when you arrived on the island, you were greeted with their signature cocktail – Rum Punch.  I proceeded to indulge in them for the next week and still mourn the fact I can’t find something similar stateside… but this drink (with its freshly ground nutmeg and brown sugar syrup) is pretty close to hitting the spot. 

Hemingway Punch

• 3 oz rum
• 1/2 oz Luxardo maraschino liqueur
• 1/4 cup freshly squeezed grapefruit juice
• 1/4 cup freshly squeezed lime juice
• 1.5 oz Brown Sugar Syrup (recipe below)
• Freshly grated nutmeg

1. Combine rum, maraschino liqueur, grapefruit juice, lime juice and brown sugar syrup in an ice filled cocktail shaker.
2. Shake and strain into 2 ice filled glasses.
3. Garnish with freshly grated nutmeg and a slice of lime.

* I quadrupled this recipe and made it a pitcher drink – perfect for guests to serve themselves!

Brown Sugar Syrup 

• 1 cup dark brown sugar
• 1/2 cup water

1. Bring sugar and water to a boil in a small saucepan over medium heat.
2. Reduce to a simmer and stir until the brown sugar is dissolved
3. Let cool and store in a fridge up to a month.

Bottom’s up!

I came across these awesome Candy Striped figs at the Whole Foods the other day and had to grab them… luckily they tasted as good as they looked and I knew I had to use them in a recipe I’ve been dying to try.

Figgy Fizz

Recipe via My Diary of Us

Simple Syrup 

• 1/2 cup honey
• 1/2 cup water
• 2 sprigs fresh rosemary

Cocktail

• 4 tablespoons fresh fig puree (blend 1 cup fresh figs with 2 tablespoons water until smooth)
• 2 oz vodka
• juice from 1 lemon
• 2 oz rosemary simple syrup
• club soda

1. Make simple syrup by bringing honey, water and rosemary to a boil in a small saucepan, then turn off heat. Let it cool.
2. Combine fig puree, lemon juice, vodka and simple syrup in an ice filled cocktail shaker and shake well.
3. Strain into two ice filled low ball glasses and top with club soda.
4. Garnish with a lemon peel and rosemary sprig.

For more fun fig recipes click here and here!

I was cleaning out my recipe file when I came across this gem – a Spicy Bourbon Citrus cocktail that’s great for crowds.  You just need a few hours to infuse the bourbon, freshly squeeze some juice and you’re all set!

Spicy Bourbon Citrus Cocktail

• 4 Fresno chiles, halved lengthwise
• 750 ml bourbon
• 1 3/4 cup dry vermouth
• 1 3/4 cups fresh grapefruit juice ( about 3 grapefruits)
• 1 cup fresh lime juice
• 1 cup simple syrup

1. Infuse chile halves with bourbon for 30 minutes.
2. Remove chiles and add vermouth, grapefruit juice, lime juice and simple syrup to infused bourbon.
3. Chill in fridge until cold.
4. Add lime wheels and additional chile halves to pitcher before serving.
5. Serve over lots of ice.

This drink is pretty strong, so be ready to pour it over a lot of ice and let it chill for a bit before enjoying it, or top with club soda if you aren’t willing to wait… or just man up and get to sippin’!

I hope everyone is loving the new site as much as I am (thanks Jef!!)… it’s been such a fun process, and I’m so excited to finally share it with you all! Now that we’ve been moved in to our new home for a couple of weeks, life is finally calming down and I’m looking forward to sharing some new blog content with you all.  I figured the most appropriate start would be to kick-off with the most celebratory of all of the cocktails – champagne!

Berry Champagne Cocktail

• 3-5 pieces of assorted berries (raspberries, strawberry slices, plum slices)
• 1 oz St Germain liquor
• 3-4 oz champagne

1. Add berries to champagne flute.
2. Top with St. Germain liquor and champagne.
3. Salute!