200 Proof Blog

Navigate through an extraordinary collection of mixology concoctions

[200proofblog]

Island Mango Mezcal Breeze

Ingredients:

Salt, for the rim 1/4 cup mango juice Juice of 1/2 a lemon Juice of 1/2 a lime 1 1/2 ounces Mezcal 1 1/2 ounces silver tequila Pinch of chili powder, to taste Sparkling water for topping Instructions:

Run a lime wedge around the rim of your glass to coat in salt Combine the mango juice, lime juice, Mezcal, tequila, and chili powder in a cocktail shaker and fill with ice. Shake until combines and then strain into your prepared glass. Top with sparkling water. Serve with limes. Enjoy!

Source: https://www.halfbakedharvest.com/lemony-lime-island-mango-mezcal-breeze/

[200proofblog]

Pot O’ Gold

Ingredients:

2 oz Jameson Whiskey or other Irish Whiskey

3/4 oz lemon juice

3/4 oz ginger honey syrup (recipe below)

edible gold leaf, garnish

Ginger Honey Syrup

4 oz ginger

1 cup honey

1/3 cup water

Instructions:

1. Add all ingredients into a pot over high heat. Bring to a boil and turn to low to simmer for 10 minutes. Take off the heat and let cool. Strain into a container. Refrigerate for up to month.

2. Make the honey ginger syrup. Add all ingredients into a shaker with ice. Shake and strain into a glass with large ice cube. Garnish with gold leaf.

Source:

https://jojotastic.com/2016/03/15/recipe-pot-o-gold-cocktail/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_smartloop&utm_content=smartloop&utm_term=539496

[200proofblog]

Tangerine Daisy

Ingredients:

2 ounces whisky

1 tbsp. fresh lemon juice

1 tbsp. fresh tangerine juice

1 tsp. Grand Marnier

1 tsp. honey

splash of soda

about 10 cloves

Instructions:

1. Add whisky, lemon, tangerine, Grand Marnier, honey and cloves to a shaker with ice and shake vigorously.

2. Pour into a nicely frosted glass and top with soda and serve.

https://www.shekeepsalovelyhome.com/tangerine-daisy/

[200proofblog]

Coconut Margarita

Ingredients:

Coconut Ice Cube Ingredients-

1/2 cup ZICO Coconut Water

1/2 cup cream of coconut

Optional Rim Garnish-

lime wedges

sweetened shredded coconut

coarse rim salt

Coconut Margarita Ingredients-

1/2 cup tequila

1/3 cup freshly squeezedlime juice

3 tablespoons orange juice

coconut ice cubes, see above

1-2 tablespoons simple syrup (stir together 1/2 cup granulated sugar and 1/2 cup water in a small saucepan, and bring to a boil until the sugar is dissolved)

Instructions:

1. Whisk together the coconut water and cream of coconut in a mixing bowl until combined. Pour the mixture into ice cube trays, then freeze at least 12 hours, or until frozen. Keep frozen until ready to use.

2. Run a lime wedge around the top of each glass until the top 1/4 inch or so is moistened. Dip the glass into a bowl of shredded coconut and/or rim salt. Chill the glasses in the freeze for 5 minutes before filling with margarita mix.

3. Add all ingredients  (including the coconut ice cubes) into a blender and pulse until combined. Taste the mixture and add simple syrup to sweeten if desired. You can also add extra ice cubes (either regular or more coconut ice cubes) to thicken the consistency. 

4. Pour into a glass and server immediately, garnished with an extra lime wedge on top if desired.

https://www.gimmesomeoven.com/coconut-margarita-recipe/

[200proofblog]

Cranberry Mule

Ingredients:

Sugared Cranberries (for garnishing)

12 oz. fresh cranberries

1/2 cup simple syrup

1/2 cup granulated sugar

Cranberry Mule

2 oz. unsweetened cranberry juice (do NOT use cranberry cocktail)

3 oz. ginger beer

1 1/2 oz. spiced rum

1 oz. simple syrup

ice, for serving

Instructions:

Make the Sugared Cranberries 1. Line a baking sheet with aluminum foil. Place a wire cooling rack on top of the lined baking sheet, and set aside. 2. In a large bowl, measure in the simple syrup. 3. Toss the cranberries in the simple syrup, removing them with a slotted spoon, then place on the wire cooling rack. 4. Refrigerate for 30 minutes, or until the berries are sticky. 5. When the berries are sticky, measure the sugar into a large bowl. 6. Toss the cranberries in the sugar until coated, then transfer back to the wire cooling rack. 7. Coat all the cranberries, then refrigerate for an additional hour before using. Make the Cranberry Mules 1. Place a handful of ice in a copper mug. 2. Combine the cranberry juice, ginger beer, rum and simple syrup in a cocktail shaker. 3. Shake until combined, then pour over ice. 4. Serve with sugared cranberries as garnish, and enjoy immediately.

[200proofblog]

Pomegranate Rosemary Spritzer

Ingredients:

1 bottle prosecco

2 ounces peach schnapps

4 tsps. fresh squeezed lemon juice

4 ounces pomegranate juice

1 small bottle mango flavored soda water

6-8 sprigs rosemary

1 fresh pomegranate

1/2 cup sugar

1 cup water

Instructions:

1. Add 1 cup of water to a small pan with 2-3 sprigs of rosemary, bring to a boil.

2. Add sugar to boiling water and stir until sugar dissolves.

3. Remove from heat, strain rosemary leaves and set to cool.

4. Clean and de-seed pomegranate. Set seeds aside.

5. Pour prosecco evenly into 4 cocktail glasses.

6. Add 1/2 ounces of peach schnapps, 1/2 ounces rosemary simple syrup, 1 tsp. lemon juice, 1 ounce pomegranate juice and a splash of mango soda water to each glass and stir.

7. Add 1 tbsp. of pomegranate seeds to each glass.

8. Allow the pomegranate seeds time to float to the top of the glass and garnish with 1 sprig of rosemary.

[200proofblog]

Spiked Gingerbread Latte

Ingredients:

2 oz cognac

6 oz coffee

1.5 oz gingerbread syrup

1 oz Bailey’s

whipped cream

sea salt (optional)

Instructions:

1. In a glass mug, add the Cognac and gingerbread syrup. Stir to combine.

2. Pour the coffee into the mug and top with Baileys Irish Cream. Stir gently.

3. Top with ginger-cinnamon spiced whipped cream and sea salt. Sip merrily.

[200proofblog]

Spiced Wine

Ingredients:

1 (750 ml) bottle red wine (choose something fruity but not too sweet. Merlot, Zinfandel, or Cabernet Sauvignon all work well) 2 cups apple cider 1/4 cup honey 1 orange, zested and juiced 5 whole cloves 4 green cardamom pods 2 cinnamon sticks 1 whole star anise 1/4 cup brandy Orange slices, for garnish Cinnamon sticks, for garnish

Instructions:

1. Add wine, cider, honey, orange zest, and orange juice to a 3-quart or larger slow cooker. Stir to combine. Add the cloves, cardamom, cinnamon, and star anise. Cook on low until warm, 30 minutes to one hour, depending on your slow cooker. Stir in the brandy. 2. Ladle into mugs and serve with an orange slice and cinnamon sticks. To keep the wine warm, leave the slow cooker on the “keep warm” setting. If your slow cooker does not have a warm setting, alternate between “low” and “off.”

[200proofblog]

Pumpkin SPIKED Latte

Ingredients:

8 ounces strong brewed coffee 1 ounce vanilla vodka 1/2 ounce cinnamon whiskey 1/2 – 1 ounce International Delight Pumpkin Pie Spice Coffee Creamer Whipped cream, caramel, cinnamon for garnish, optional

Instructions:

1. Add coffee, liquor, and creamer to a mug. Top with whipped cream, caramel, and a sprinkle of cinnamon. Serves 1. 2. To make for a crowd: Place 12 cups coffee, 1 1/2 cups vanilla vodka, 3/4 cup cinnamon whiskey, and 1-2 cups creamer in a crockpot on warm setting. Serve with whipped cream.

[200proofblog]

Autumn Apple Sangria

Ingredients:

5 cinnamon sticks 4 apples, chopped (4 medium or 5 small) 2 oranges, sliced into thin rounds 2 bottles 14 Hands Hot to Trot Red Blend 3-1/2 cups apple cider 1 cup brandy 1/2 cup orange juice 1/4 cup superfine sugar juice from 1 lemon 2 cups club soda or ginger ale

Optional extras: cinnamon-sugar, for rimming glasses tall cinnamon sticks for garnish

Directions:

1. In a large pitcher or bowl, combine the wine, apple cider, brandy, orange juice, lemon juice and sugar. Stir until the sugar dissolves. Mix in the chopped apples, orange slices, and cinnamon sticks.

2. Refrigerate for 4-6 hours, or up to overnight. Add club soda (or ginger ale) just before serving.

3. For added flair, rim glasses with cinnamon sugar and garnish with a tall cinnamon stick.

[200proofblog]

Chipotle Bloody Mary

Ingredients

2 oz Hangar 1 Distiller’s Exclusive Chipotle Vodka

6 oz tomato vegetable juice (recipe below)

1 tbsp horseradish

1-2 tsp hot sauce

2 tsp Worcestershire sauce

1 squeeze lemon juice

black sea salt & celery salt rim

Instructions

1. Add black salt and celery salt to a plate and mix.

2. Run lime wedge around the rim of the glass and turn glass upside down to coat rim with the salt.

3. Measure Hangar 1 Vodka in a jigger and add it with horseradish, hot sauce, Worcestershire sauce, lemon to the glass. Stir.

4. Add ice. Top with tomato juice and stir. Enjoy!

[200proofblog]

Ruby Red and Rosemary Honey Cocktail

INGREDIENTS

Honey simple syrup

¼ cup honey

¼ cup water Ingredients per drink

2 ounces fresh ruby red grapefruit juice (1 grapefruit yields 6 to 8 ounces of juice) 1 ½ ounces Stoli vodka (or gin) ½ small lemon, juiced ¼ to ½ ounce honey simple syrup 2-inch sprig of rosemary tiny dash of sea salt (trust me) 2 to 3-inch sprig of rosemary for garnish

INSTRUCTIONS

1. First, juice the grapefruits and make the honey simple syrup. Pour the honey and water into a small saucepan and warm over medium heat. Use a whisk to blend the honey into the water and remove from heat (there is no need to bring the mixture to a simmer, this process should only take a couple of minutes). 2. Fill a small cocktail shaker with ice. Pour in the grapefruit juice, vodka, lemon juice and honey simple syrup. Top with a sprig of rosemary and a dash of salt. Put on the lid and shake until the mixture is thoroughly chilled, about 20 seconds. Strain into a martini glass and garnish with a small sprig of rosemary. Serve immediately.

[200proofblog]

Pineapple Cooler

Ingredients:

4 cups pineapple chunks, chilled1

1/2 cups ice

1/4 cup lime juice

1/4 cup coconut milk

1/3 cup rum

Instructions:

1. Blend all ingredients together until smooth.

2. Add ice and continue blending until you reach the desired consistency.

3. Garnish with a pineapple round, lime wedge, and sprig of mint!

4. For a sweeter drink, add in simple syrup!

[200proofblog]

Pineapple Mango Rum Punch

Ingredients 

3 oz of pineapple coconut juice

3 oz of coconut rum (you can also use light or dark rum here instead)

1 oz of mango juice

1 oz of orange juice

splash of grenadine (mainly just for looks)

lime slices and/or orange zest for garnish

edible flowers for garnish

Instructions

1. Combine all juices (pineapple, mango, and orange) and coconut rum.

2. Pour over ice and add a splash of grenadine for color. The grenadine will fall to the bottom and give the drink a pretty ombre look.

3. Then add a lime, orange zest, and edible flowers for garnish.

[200proofblog]

BLOOD ORANGE MOJITO

Ingredients

8 sprigs of mint 1 ounce lime juice 1 ounce light rum 1 ounce blood orange juice 1 tablespoon simple syrup 2 ounces sparkling water

Instructions

1. Add the mint and lime juice to a tall glass. Muddle together to extract the flavor of the mint. 2. Add in rum, blood orange juice and simple syrup. 3. Top with sparkling water and ice. Serve immediately.

[200proofblog]

Peach Whiskey Iced Tea

Ingredients:

5 bags Black Tea

3 cups Hot Water

8 cups Ice

1 cup Cold Water

1 2/3 cup Diced Peaches

1/4 cup Sugar, Plus Additional To Taste

1 whole Lemon, Juiced

Whiskey

Ice For Serving

Sliced Peaches For Garnish

Instructions:

Steep black tea bags in hot water for 5 minutes, and remove tea bags. Add ice, and cold water.

Puree peaches in a blender or food processor, with sugar, and lemon juice, until smooth. If desired strain our pulp.

Stir peach puree into tea until combined. Taste tea, and add additional sugar to taste if, desired.

To serve fill glasses 3/4 of the way full of ice. Add 1/2 shot - 1 shot of whiskey dependent on glass size, and how strong of a drink you prefer. Fill glass with Peach Iced Tea, and garnish with a sliced peach!

[200proofblog]

Blood Orange Margaritas

Ingredients

Juice from 2 blood oranges (approximately 1/4 cup) 1 tablespoon of raw honey OR simple syrup Juice from 2 small limes (approximately 4 tablespoons) 2 ounces of silver 100% agave tequila 1 ounce of Grand Marnier, or another orange liqueur (optional) Splash of carbonated water (optional) Coarse sea salt, for the rim

Instructions

1. Rim your glass with salt by rubbing a blood orange wedge around the rim of your glass and press the glass' rim into the salt, twisting the glass as you go. Fill your glass with ice and set aside.

2. In a separate container, mix the tequila, orange liqueur, lime juice, and blood orange juice. If you're using fresh fruit, make sure to roll the oranges and limes out on the counter with the palm of your hand to redistribute the juices before cutting them open. Measure in the raw honey (do not heat it) and stir until combined. It may take 30-60 seconds to dissolve, possibly longer if the OJ and tequila are chilled.

3. Optionally, top off the drink with a splash of carbonated water. If you want it extra cold, shake the margarita over ice before pouring into the salt-rimmed glass to serve.