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Sullivan's Steakhouse Cocktail Recipes

Trade Route Toddy

1 1/2 oz FEW Bourbon Whiskey
1 oz infused honey syrup
4 oz green tea (more or less to your liking)
1 Lemon wheel

In a mug, combine all three ingredients stir, add a lemon and enjoy.

Honey Syrup:
1/2 cup of honey
1/2 cup of water
1 cinnamon stick
1 teaspoon cardamon seeds

Bring water to a boil, add all of the ingredients let them steep, then strain and chill.

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Hand Shaken Vanilla Bean Daiquiri

2 1/2 ounces a Pyrat XO Reserve Rum
3/4 ounce of fresh lime juice
1/2 ounce of vanilla being simple syrup

Simply combined all three ingredients in a shaker and shake 15 to 20 times then strain into a chilled glass, garnish with a lime wheel.

Vanilla Bean Simple Syrup:
1 vanilla bean pod
1 cup of sugar
1 cup of water

Simply bring the water to a boil, add sugar and slice the vanilla bean pods down the middle and scrape out the seeds. Infuse them with the simple syrup mixture until fully incorporated. Bring to room temperature and store in the refrigerator.

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Carolina Collins

2 oz Templeton Rye
1 oz Lemon Sour
1/2 oz Rosemary simple syrup
1/4 of a grilled peach
1 oz club soda

Garnished with a grilled peach wedge and lemon glazed rosemary sprig (optional)

Lemon Sour recipe: In a medium size pot bring one cup of water to a boil. Remove from heat and add one cup of granulated sugar, stir until it is full incorporated. Add one cup of lemon juice, stir let it cool down to room temperature and chill.

Rosemary Simple Syrup: In a medium size pot, add two large sprigs of  Rosemary and one cup of water, bring to a boil. Remove from heat, add one cup of sugar, stir gently until it is fully incorporated. Let this cool down to room temperature. Strain out the Rosemary sprigs and chill.

Lemon glaze for Rosemary Garnish:
2 tablespoons confectioner's sugar
Zest of half a lemon
1/2 teaspoon fresh lemon
1 tablespoon confectioner's sugar to dust with.

Stir until creamy, and gently dip Rosemary in mixture, then lightly dust in confectioner's sugar. Let dry and serve.

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