Drink It Up

As promised, here are the drink recipes from the 1920's speakeasy party we hosted this past weekend. I'll just have to say - I could have a BBQ whiskey sour everysingleday if I wasn't worried about turning into a total lush. We served all of these drinks in half-pint mason jars, which we luckily have a slew of from all of our canning. I have been picking up even more lately from all my Goodwill and thrift store trips to stock up for the season. They're fun to drink out of, and you can snag them from 10 to 40 cents apiece. Now try to beat that with a hickory stick! If you try any of these out, let me know which is your favorite!

yours truly, serving up Lemon-Absinthe Poppers

The Blind Pig

recipe adapted from Cherry Tea Cakes

equal parts (1 oz. or 1 shot each)...

whiskey

fresh lemon juice

BBQ simple syrup

The Bee's Knees

recipe adapted from Southern Cocktails: 

Dixie Drinks, Party Potions & Classic Libations

1 shot gin

1/2 shot fresh lemon juice

1 shot honey syrup*

Tequila Toss-Up

recipe created by me!

1  sm. jigger tequila (1 oz.)

1 lrg. jigger grapefruit juice (1.5 oz.)

1/2 lrg. jigger basil or thyme syrup** (3/4 oz.)

splash seltzer

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*Honey Simple Syrup Recipe

1 1/2 c. honey

1/2 c. water

1/ c. fresh lemon juice

1/2 t. grated lemon zest

Combine all ingredients and bring to a boil. 

Remove from heat and let cool. 

Pour into jar  and store in refrigerator for several months.

** Herb Simple Syrup Recipe

Make basic simple syrup by combining equal parts water and sugar (ex: 1 cup of each). Bring to a boil. When mixture comes to a boil, throw in a generous handful of fresh herbs of your choice. Let the mixture simmer for a few minutes, until the herbs just begin to loose their color. Remove from heat, cover and let cool. Pour everything, herbs and all, into a jar and refrigerate for up to two weeks. If you add in a shot of vodka, it will keep longer, about a month.

And don't you even think about using anything other than a real lemon for any of these recipes!