Every Friday for our all hands meeting, we select one cocktail to enjoy as a group. This week, Lee offered up a cheers to patriotism with his Obama Home Sweet Home. The pineapple here showcases Obama’s Hawaiian roots and the Kentucky whiskey is definitely all-American.
Obama Home Sweet Home
1.5 oz. bourbon (we used Elijah Craig)
0.75 oz. pineapple juice
0.75 oz simple syrup
Slash of soda water
In a highball glass, combine the bourbon, simple syrup and pineapple juice. Add ice and stir. Fill with soda. Garnish with a lime wedge.
Every Friday for our all hands meeting, we select one cocktail to enjoy as a group. This week, our newest team member Keith offered up his favorite bourbon and a twist on a classic old-fashioned. Not for the first-time drinker, this one definitely has a kick to it.
The Old-Fashioned | Re-Imagined
2 oz Blanton’s Single Barrel Bourbon
1 teaspoon brown sugar
1/2 a cap of almond extract
2 dashes of Angostura bitters
Rind of a Clementine (or orange rind)
Swizzle all ingredients except rind with ice in a rock glass. Cut a slice of the rind off of the orange, express the oils by twisting, and run the rind around the lip of the glass before dropping in. Enjoy!
Every Friday afternoon during our weekly team meeting at SideTour, we select one cocktail to enjoy as a group. This week, Lee started prepping days in advance for his high-octane, but still delicious sangria. This recipe makes about 3.5L of sangria plus a bunch of alcoholic fruit that you should regard as half-shots. You’ll need at least a 5L jug for this. Serves around 20 people 2-3 glasses each.
Lee’s Red Sangria 1/1.75L dry red wine (Yellowtail Merlot is fine)
1 cup Gosling’s spiced rum
1 cup Mr. Boston Blackberry-flavored brandy
1/2 cup Peachtree Schnapps
1/2 cup Cointreau (or Triple Sec if you’re cheap or want to reduce the alcohol content)
1 cup orange juice (no pulp)
4 Tsp sugar
4 cans ginger ale
1 cup strawberries
1 cup raspberries
1 can diced pineapples in juice
Pour all the alcohol, mixers, OJ, and 2 cans of ginger ale in a large pitcher. Pour in the sugar and stir it for a few minutes. Cut all the fruit into half-slices and throw all the fruit slices (and any juice) in the pitcher. Holy crap, don’t drink it yet. Let it sit for 48 hours, 24 hours minimum. Seriously. Stop that. Don’t drink it. When it’s time to serve, add the last 2 cans of ginger ale.
Slice the remaining oranges and slot them. Serve with a lot of ice in red wine glasses with the slotted orange slices as garnish. Be careful of how much you put down. We’re not kidding about that high-octane bit up top.
Every Friday afternoon during our weekly team meeting at SideTour we make a specialty cocktail but we’ve been slacking lately. This week brought the return of cocktails and the birthday of Old Man Webster. Calls for a celebration not unlike the awesome ones thrown in corporate America. (Look, cake!) Here’s the recipe for the cocktail but you’ll have to head to Crumbs to pick up the cake.
2 oz Leblon Cachaça
1 oz simple syrup
1 lime quartered
Splash of seltzer
Muddle lime and simple syrup in a glass. Shake with Leblon and ice. Strain and finish with a splash of seltzer.
Every Friday afternoon during our weekly team meeting at SideTour, we select one cocktail to enjoy as a group. Last week, Jo developed this light and refreshing summer drink. It was perfectly balanced, a great combination of tart and sweet, and a great reminder that summer’s not quite over just yet!
The Sweet and Simple
2 oz dry gin
1 oz honey simple syrup
1/2 oz fresh lemon juice
1 tsp whole peppercorns
5 basil leaves
1/2 tsp honey
Muddle honey, peppercorns and basil. Add gin, simple syrup and lemon juice. Shake with ice and strain. Serve over ice.
Every Friday afternoon during our weekly team meeting at SideTour, we select one cocktail to enjoy as a group. This week, our three biggest drinkers were out of commission: one’s in Vegas and the other two were hungover. We let our resident semi-non-drinkers run wild. Folks, we’ve learned our lesson. Never again.
The Lessons Learned
Beets Carrots Ginger Apples Lemon
Walk to your nearest juice store. Ask that they put all of these things in a juicer. Unless it’s 9AM, taste it and then walk away disappointed.
UPDATE: Alex called me out on the “three” biggest drinkers of the team. It should be noted that Alex drank whiskey and threw the juice out. Respect.
Every Friday afternoon during our weekly team meeting at SideTour, we select one cocktail to enjoy as a group. This week, we let Joanna choose the cocktail. Then she went on The Wren SideTour and came back with some random idea of what to make. So we had an amalgamation of infused tequila (soaked in fruit for 5 days beforehand) with a couple different fruit juices, fresh squeezed lime, and bitters.
The Infused Tequila Cluster 1/2 bottle of Herradura Papaya, pineapple, and cantaloupe, diced 1 vanilla bean 1 cinnamon stick
Let tequila infuse with papaya, pineapple, cantaloupe, vanilla, and cinnamon. Drink over ice, or mixed with fruit juice and soda.
We have no idea but we’re both disgusted and intrigued. It makes us think the top of our mouths would feel the same way they do when we eat Peanut Butter Cap’n Crunch and are left with that layer of oily film after drinking the milk.