If you’re having a Fall wedding, this is a must-read post. Don’t neglect your cocktail hour – add a touch of personalization with a signature drink! Here are a few stand-out selections to sip on if you’d like to test them out at home.
Fig Sidecar (A Beverly Hills Hotel original)
2 ounce(s) fig infused Remy 1738
1 ounce(s) Cointreau
1 ounce(s) fresh lemon juice
Lemon twist, for garnish
For the fig infused Remy 1738 Cognac:
1 black mission figs, destemmed and cut in half
1 bottle(s) (750 mL) Remy Martin 1738 Cognac
Brown sugar syrup
For the spiced brown sugar simple syrup:
2 cup(s) brown sugar
2 cup(s) water
2 cinnamon sticks
1 vanilla bean, split
Add ice to a mixing glass and add all ingredients. Shake and pour into a chilled martini glass with a sugared rim. Garnish with a spiral lemon twist.
For the fig infused Remy 1738 Cognac: Fill a 2 Liter mason jar with the figs. Fill the 2 Liter mason jar with 90% Remy 1738 Cognac and the remaining 10% with Homemade Spiced Brown Sugar Simple Syrup. Cover lid and refrigerate for one week to allow flavors to infuse. Strain through a cheesecloth or filter to remove figs, seeds or sediment. Pour contents into clean bottle and label.
For the spiced brown sugar simple syrup: Put brown sugar and water in a medium sized saucepan and bring to a boil. Reduce heat to medium low and add cloves, cinnamon sticks and split vanilla bean. Simmer for an additional five minutes. Remove from heat and let cool. Strain through a cheesecloth or filter to remove cloves, cinnamon sticks and vanilla bean. Cover and refrigerate.
Add Crown Royal Deluxe and Smirnoff Green Apple Flavored Vodka. Shake with ice and pour into glass.
Bulleit Bourbon Manhattan (Warm things up!)
1 ounce(s) Bulleit Bourbon
1 ounce(s) sweet vermouth
1 teaspoon(s) maraschino cherry juice
Fill shaker 3/4 full with cracked ice. Add Bulleit Bourbon, sweet vermouth, and maraschino cherry juice. Shake with ice, strain, and garnish with maraschino cherry.
Recipes courtesy of www.delish.com