"The Rainbow Connection"1 Peeled Kiwi2 oz Gin ( I used @bombaysapphireus )¼ oz Lime juice½ oz Simple syrupMuddle your Kiwi, syrup and lime juice. Add Gin and ice. Shake. Fine strain into preferred glass. Garnish with Kiwi slice and your favorite muddler!
Featured here is our Walnut Muddler, every one is different due to grain patterns and which part of the tree it comes from. Check us out at www.brotheramuddlers.com to get yours.
Checkout this beautiful Fig Daiquiri I'm calling the Desert Seahorse. Desert Seahorse:2.5oz Rum @plantation.rum Original Dark1oz fresh lime juice1 Ripe Desert King Fig (Bonus internet points if you grew it yourself!)2 cubes raw sugarIceMuddle Sugar, Lime juice, and Figs until fully incorporated. Any fig varietal will do but desert kings have a beautiful earthy sweetness.Add Rum (I prefer a dark aged rum for my Daiquiris but I don't judge) and ice.Shake vigorously until the tin frosts.Double strain into your favorite coup.Enjoy.The thin pulp from the figs gives this a beautiful texture and ruby red color. Earthy and sweet, complementing the aged rum. Perfect for a hot day...Featured here is our Birch Muddler. Perfect for smashing up some summer fruit. Check it out...
Toasted coconut adds depth of flavor to a classic formula. This cocktail is made with a homemade toasted coconut rum but if you live in range @hardtruthspirits has a fantastic option available! "I'll Take Two"2oz Toasted Coconut Rum (recipe below).75oz Lime Juice½ White peach4-5 Pineapple ChunksSoda waterMuddle together peach, pineapple and lime juice, add rum, shake, double strain over ice filled glass, top with soda. Garnish with pineapple frond, grilled pineapple and toasted coconut. Enjoy!Toasted Coconut Rum: 750 ml Rum, of your choice. I used white @bacardi¾ cup Virgin cold pressed coconut oil2 cups Toasted sweetened coconut flakesGrab a huge Mason jar, pour in rum, melt Coconut oil, add to jar. Shake, let sit for 4 hours. Freeze for 2 hours or until fat solidifies and...
We muddled up a batch of Pineapple-Habanero Shrub to make this rum cocktail. No name yet! Give us your ideas in the comments.Pineapple Shrub:Equal parts Pineapple, Sugar, White Wine or Champagne Vinegar. One Habanaro.Muddle chunks of pineapple, diced habanero, and sugar together until well incorporated.Place in fridge overnightAdd Vinegar and let rest in fridge an additional day or two.Strain out solids, don't forget to use your Muddler to squeeze out those juices.Cocktail:2.5oz rum we used @plantation.rum Overproof Dark2oz ShrubIceCrushed iceSodaPack crushed ice into a tall glass, add all other ingredients to a shaker and give it a good mix. Strain into crushed ice glass. Garnish. Enjoy. Featured here is our Walnut Muddler, every one is different due to grain patterns and which part of the...
A spicy take on the classic Paloma! I'm a sucker for grapefruit, spicy things and salt.
Jalapeno Paloma:½ Large Jalapeno, seeded, pithed and sliced3 oz Grapefruit Juice, fresh squeezed Ruby preferred2 oz Tequila, I use @espolontequila1 Sugar Cube.5 oz Lime JuiceSoda waterGarnish with Kosher salt,Grapefruit peel, jalapeno slices and Mexican oreganoMuddle sugar cube with a splash of water until combined, add jalapeno, muddle until fragrant, add juice, Tequila and stir to combine. Pour into a tall glass of ice and top with soda water to desired level. Garnish, Enjoy!Featured here is our Birch Muddler, with its straight grain and relative hardness it's a perfect pick for a well used lifetime! Check us out at www.brotheramuddlers.com to get yours.
