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Add Bourbon and stir over half a cup of crushed ice, lifting mint from the bottom of the glass while doing so. Continue adding more ice and stirring until the outside of the glass is frosted. Top with more crushed ice . Serve with a metal straw and garnish with a bouquet of mint. https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607375640823-S5T6U5E5M42X20BEZUNV/WDLogoImageComingSoon.jpg Old Fashioned - Sazerac 2oz Rye Whiskey 1/8 oz Simple Syrup 3-4 Dashes Peychaud’s Bitters Stir over over ice, serve neat in a small rocks glass rinsed with absinthe Garnish with a lemon twist https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607375756485-FEK1A87ULABNSJQYT8V2/WDLogoImageComingSoon.jpg Old Fashioned - Oaxaca Old Fashioned 1 1/2 oz Reposado Tequila 1/2 oz Mezcal 1/4 oz Agave Syrup 3-4 Dashes Angostura Bitters Stir over ice and serve over a large cube. Garnish with and orange twist https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607375733457-0VDZREFCE7L3GN69ZDDG/WDLogoImageComingSoon.jpg Old Fashioned - Champagne Cocktail 5oz Champagne 1 Sugar Cube 3-4 Dashes Angostura Bitters Douse Sugar Cube with bitters. Fill a glass with Champagne and add soaked sugar cube Garnish with a lemon twist https://www.westondrinks.com/sours daily 0.75 2020-12-07 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607317363515-L2P9YNTRBATEJK2AOAXW/Sour+Graphic.jpg%2FDaiquiri Sours https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607375872115-JANR11L90D74UCKLMEVT/WDLogoImageComingSoon.jpg Sours - Gold Rush 2oz Bourbon 3/4 oz Lemon 3/4 oz Honey Syrup Shaken, served either up or over a large cube Garnish with a lemon twist https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607375893714-6WFCPWRJ4RHNLYWFA8CW/WDLogoImageComingSoon.jpg Sours - Jack Rose 2 oz Apple Brandy 3/4 oz Lemon 3/4 oz Grenadine Shaken, served up Garnish with an apple fan https://www.westondrinks.com/highballs daily 0.75 2020-12-07 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607339845350-MY50Q4A58TLZ24CFPAHR/Highball+Graphic.jpg Highballs https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607377299836-Q5ZB01QI44STRVUIIAA7/WDLogoImageComingSoon.jpg Highballs - Americano My favorite post-shift drink, the Americano has all the depth and character of a classic stirred cocktail while still being refreshing and low ABV. 1 oz Campari 1 oz Sweet Vermouth Soda Water Build in a highball glass over ice and top with soda water. Serve with a metal straw and garnish with half an orange wheel. https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607377090519-IRPI704ICJXFZQKUPJ7R/image-asset.jpeg Highballs - Aperol Spritz Currently enjoying a surge in popularity, the Aperol Spritz has always been a favorite amongst bartenders for its ease of production, depth of flavor, and dangerous level of drinkability. 2 oz Aperol 2 oz Prosecco Soda Water Build in a wine glass over ice. Top with soda water and garnish with half an orange wheel. https://www.westondrinks.com/syrups daily 0.75 2020-12-07 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607378949810-NEKNZH2F1K8WXLJZ1ZE7/WDLogoImageComingSoon.jpg Syrups - Simple Syrup It is what it says it is. Simple Syrup forms the basis for most syrup recipes and is as simple as it gets. Used in almost every style of cocktail to provide balance to other ingredients. 1 Part Sugar (White Sugar, Cane Sugar, Brown Sugar, etc.) 1 Part Water Measure each part separately to ensure accurate measurements. Stir until dissolved. Notes: It is ideal to measure by weight, since different types of sugar may have different densities, but measuring by volume works as well. Using hot water will help dissolve the sugar more quickly https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607379000491-N0N0CH475LP9BEIL8GV1/WDLogoImageComingSoon.jpg Syrups - Grenadine A pomegranate based syrup that provides balance to many varieties of cocktail. Integral to any cocktail in the “Rose” family. Pomegranate has a wonderful astringency, making Grenadine a syrup that can provide balance without being overwhelmingly sweet. 1 Parts Pomegranate Juice 1 Part White Sugar 1 Large Tablespoon Pomegranate Molasses 2-3 Dashes Orange Flower Water (Optional) 1 oz Vodka Measure each part separately to ensure accurate measurements. Stir until dissolved. Keep refrigerated Notes: It is ideal to measure by weight, but measuring by volume works as well. Use unsweetened Pomegranate Juice to ensure consistent flavor Pomegranate Molasses and Orange Flower Water are usually available in Asian Specialty Markets, or can be found easily online Vodka will act as a preservative, extending the shelf life of your Grenadine https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607378983191-DV01SVPVR1CX3QBMU6VW/image-asset.jpeg Syrups - Honey Syrup A simple syrup made with honey. Because Honey is so thick, it is helpful to make a syrup to aide in pouring and mixing. 3 Parts Honey 1 Part Water Measure each part separately to ensure accurate measurements. Stir until dissolved. Notes: It is ideal to measure by weight, but measuring by volume works as well. Hot water will blend into the honey more easily If the honey you’re working with is very thick, you can add one more part water. Start small and work your way up to achieve the desired consistency Experiment with different varieties of local honey. Bees’ diet creates drastically different flavors in their honey, so some varieties will pair better with different cocktails. https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607379047013-PVC2KBCZKG9623ZSNAWO/WDLogoImageComingSoon.jpg Syrups - Orgeat Used commonly in classic Tiki Drinks like the MaiTai, Orgeat is an almond syrup that provides richness, depth, and a creamy quality to a variety of cocktails. (I also love it to sweeten my morning espresso) 2 Cups Blanched Almonds 1.5 cups White Sugar 1.5 cups water 1/2 teaspoon Rose Water 1 oz Brandy Pulse Almonds in a blender or food processor 5-6 times. Enough to break them up, but not so much to turn them to a fine powder. Combine Water and Sugar in a pot and stir over medium-high heat until dissolved. Boil for 3 minutes. Add Chopped Almonds and reduce heat to medium low. Simmer for 3 minutes, then return heat to medium-high. Just as the syrup starts to boil remove from heat and cover. Allow to rest for at least 3 hours, or up to 8 hours. Strain through a nut milk bag or a double layer of cheese cloth, add Rose Water and Brandy Notes: Orgeat is classically made with Bitter Almonds, which can be found Online or at a Mediterranean Specialty Market, but sweet almonds work just as well. Experiment with a combination at different ratios. Rose Water can usually be found at Asian Specialty Markets or Online This recipe works with any kind of nut. My personal favorites are Pistachio and Toasted Hazelnut, but any variety makes a delicious and unique syrup. Vodka can be substituted for Brandy for a more neutral flavor. Reserve the leftover nuts for other uses. They make a fantastic rim for cocktails or can be added to baked goods. https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607379081728-IBJM5RVHBI2HECVCEI26/WDLogoImageComingSoon.jpg Syrups - Spiced Syrup Simple Syrup is an excellent conduit for other flavors, and can be a great way to add both Balance and Seasoning to a cocktail. 1 Part Sugar 1 Part Water Herbs or Spices Measure each part separately to ensure accurate measurements. Stir until dissolved. Bring to a boil over medium-high heat, add herbs or spices and reduce to a simmer. Simmer for 3-5 minutes or until desired flavor level is reached. Notes: This recipe is ideal for sturdier Herbs and Spices like Cinnamon, Star Anise, Rosemary, and Thyme. This recipe should Not Be Used with delicate herbs like Basil, which will quickly wilt and become bitter and soapy. https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607379109509-XXV5DO89JEKH7VHRLC4A/WDLogoImageComingSoon.jpg Syrups - Fruit Syrup This method of making Flavored Syrups is ideal for more delicate ingredients like Berries and Soft Fruits, as well as delicate herbs like Mint and Basil 1 Part Sugar 1 Part Water 1 Part Fruit/Herbs Measure Sugar and Water separately to ensure accurate measurements. Stir until dissolved. Add Fruit/Herbs and refrigerate, covered, overnight or until desired flavor is reached. Strain out solid ingredients and reserve for other uses. Keep refrigerated. Notes: It is ideal to measure by weight, but measuring by volume works as well. For Fruits and Berries it helps to chop them into small pieces, which will increase their surface area and make a more flavorful syrup While infusing, stir regularly to ensure even distribution of flavor When straining out solid ingredients, it is OK to give a light press to release syrup that may be trapped, but do not press too hard or you may crush the solids, which will create a cloudy syrup. Experiment with combinations of ingredients! Some of my favorites include Strawberry+Pineapple, Sage+Blackberry, or Mint+Raspberry. https://www.westondrinks.com/ingredients daily 0.75 2020-12-07 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607372745453-6EU74B8BKR0B677IZH2X/How-to-make-homemade-nut-milk-21.jpg Ingredients - Nut Milk Nut Milk is great on its own, but is also an excellent addition to cocktails, a base for syrups, and so much more. 1 Cup raw, unsalted nuts of any kind. Preferably without skins 2 Cups warm water, plus more for soaking Soak the nuts: Place the nuts in a medium bowl. Cover with about 1 inch of warm water. Cover the bowl and let sit overnight at room temperature or for up to 2 days in the refrigerator. The longer the nuts soak, the creamier the milk will be. Drain and rinse the nuts: Drain the nuts through a fine-mesh strainer or colander, then rinse them thoroughly under cool running water. Combine the nuts and water in a blender: Place the nuts in a blender (or a food processor) and add the 2 cups of warm water. Blend on high speed: Pulse the blender a few times to break up the nuts, blend on high for 30 seconds, then let rest for 30 minutes. The water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.) Strain out the nut meal: Line the fine-mesh strainer or colander with either an opened nut bag or 2 layers of cheesecloth and set over a measuring cup (or bowl if you don't have one big enough). Pour the nut mixture through the strainer. Gather the nut bag or cheesecloth around the nut meal and twist closed. Squeeze and press with clean hands to extract as much nut milk as possible. You should get about 2 cups. Sweeten to taste: Taste the nut milk, and if a sweeter drink is desired, add sweetener to taste. Refrigerate the nut milk: Store the nut milk in sealed containers in the refrigerator for up to 4 days. Save the nut meal for another use. https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607372351054-DHQNWY1LUW03U731JESQ/20201203_173944.jpg Ingredients - Brandied Cherries Probably the most Iconic Cocktail Garnish around, most cherries fall into one of two categories: Cheap and Terrible, or Delicious but Expensive. These split the difference, being delicious while staying affordable. They are also a great way to take advantage of cherry season while they’re around, and save a few for the winter months. This recipe is adapted from Daniel Shoemaker’s recipe in The Bar Book 5 lbs Ripe, Firm, Sweet Cherries 1/2 cup Juniper Berries, whole 1/2 cup Allspice Berries, whole 6 Cinnamon Sticks, lightly crushed 3 Star anise, whole 2 Vanilla Beans, Split Lengthwise 5 cups White Sugar 8 oz Fresh lemon juice, strained 3 cups Cherry Juice 20 oz Brandy Clear away anything that you don't want to get spattered with cherry juice. It sprays and it stains, even when you're careful, so wear an old t-shirt. Pull off the stems and punch out the pits of the cherries with a cherry pitter. Fill Mason Jars with pitted cherries. Bring Juices to a simmer, add sugar and stir just until dis­solved. Add the spice bundle and continue to simmer for about 5 minutes. Pour in the brandy, stirring to mix. When the liquid is warmed through, remove the pot from the heat. (Be sure not to boil the liquid because you don't want to cook off too much alcohol.) Give the jars a good tap on the counter to settle the fruit so there are minimal air gaps. Ladle the hot syrup into the jars up to about half an inch from the rim. Place the flat part of the lid on the jar, and screw the band on lightly. Allow them to cool and let the seals form properly. You'll hear a nice pop as the vacuum forms and the lid is sucked down. Tighten the rings of all the jars that have sealed properly. https://www.westondrinks.com/leftovers daily 0.75 2020-12-07 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607367563586-7T0SI39RJBO5F0RL8DL3/cookies.jpeg Leftovers - Compost Cookies My favorite way to use leftovers? Make cookies! This recipe from the Momofuku Milk Bar is highly adaptable to whatever you have leftover from making cocktail ingredients. Got leftover Nut Pulp from making Orgeat? Make Cookies! Leftover raisins from an infusion? Cookies! 16 tablespoons (2 sticks) butter, at room temperature 2/3 cup tightly packed light brown sugar 1 cup granulated sugar 1 egg 1/2 teaspoon vanilla extract 1 1/3 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon kosher salt Leftovers (You can also throw in whatever you’ve got in your pantry. Chocolate chips? Potato Chips? Leftover Pretzel Bits? Cookies!) Heat oven to 375 degrees F. Combine the butter and sugars, in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula. Still on low speed, add the leftover bits and mix just until incorporated, about 30 seconds. Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not bake properly. Arrange the chilled dough a minimum of 4 inches apart on parchment or silicone baking mat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month. https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607367677057-1O50413HGNB5OZWL06P2/citrus+stock.jpg Leftovers - Citrus Stock/Stuice When batching lots of juice for bar service or party prep, there are always leftover citrus husks that would otherwise just get thrown away. This recipe from Trash Tiki is a great way to use those husks and multiply your juice output. Sugar Citric & malic acid 1.5 L Water 1 kg Citrus husks Add 1.5L of water and bring to a boil Add 1kg of citrus husks and boil for up to* 5 minutes with lid on Remove pot from heat and strain. Give the husks a quick press to get the last of the liquid out Place liquid back on heat without lid, bring to boil then simmer and reduce by 1/3 of original weight. Total volume when reduced should be 1L Add 7% sugar (i.e. 70g for 1L - all citrus has some sugar in it anyway, and this helps stabilize too) Add acid - see below for best ratios Lemon & Lime varietals - 2% Citric and 1% Malic Acid Orange & Grapefruit Varietals - 1% Citric and 1% Malic Mandarin, etc - 1% Citric and 2% Malic Mix at a 50/50 ratio with juice, filter, bottle, and it's good to go! https://www.westondrinks.com/contact daily 0.75 2022-05-25 https://www.westondrinks.com/martinis-1 daily 0.75 2020-12-07 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607341508981-U2EXUPJ3RGWDRNCD3X5N/Martini+Graphic.jpg Martinis https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607377913652-91YRMQ3DQR50B8UW0NQQ/WDLogoImageComingSoon.jpg Martinis - Manhattan Invented in the 1880s at the Manhattan Club in New York, the Manhattan is one of the most classic of classic cocktails, superseded only by the Old Fashioned in its pedigree. 2 oz Rye Whiskey 1 oz Sweet Vermouth 2-4 Dashes Angostura Bitters Stirred over ice, served neat, garnish with a Brandied Cherry https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607378321836-9921J0D9HLG6AJIN7QSK/WDLogoImageComingSoon.jpg Martinis - Negroni Invented in Italy in 1919 for Count Camillo de Negroni, who wanted his Americano stronger. The Bartender replaced the soda water with Gin and the rest is history 1 oz London Dry Gin 1 oz Sweet Vermouth 1 oz Campari Stir over ice and serve on a large cube. Garnish with an orange twist. https://www.westondrinks.com/daisies daily 0.75 2020-12-07 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607341285364-SHGY429156EVGTACEFV3/Daisy+Graphic.jpg Daisies https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607376651192-IPGD2B0NWX9NKUJVUDN9/WDLogoImageComingSoon.jpg Daisies - Margarita Margarita is Spanish for Daisy. There are lots of theories about how the margarita was named, but at the end of the day it is most likely that someone asked for the popular Gin Daisy while on vacation in Mexico, and the Bartender made due with what they had on hand. 2 oz Blanco Tequila 3/4 oz Cointreau 3/4 oz Lime Shaken, served on the rocks in a glass with a salted rim https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607375974884-2YCN7998PQHGJFB6J2YZ/WDLogoImageComingSoon.jpg Daisies - Cosmopolitan Invented by Toby Cecchini in 1988, the Cosmopolitan is crisp, fruity and refreshing without being too tart or too sweet. Often pegged as a “Girly Drink” thanks to Sex and The City, a proper Cosmo is anything but. Also, Drinks don’t have a gender. Stop it. Drink what you like, bro. 2 oz Absolut Citron 1 oz Cointreau 1 oz Lime 1 oz Ocean Spray Cranberry Cocktail Shaken, served up. Garnish with an orange twist. https://www.westondrinks.com/flips daily 0.75 2020-12-07 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607340828934-F7G8SZG5W8KEU6485ZT0/Flip+Graphic.jpg Flips https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607378811785-YNGRX02TMTHD9I70JBEF/WDLogoImageComingSoon.jpg Flips - Pina Colada Invented in San Juan, Puerto Rico in the 1950s, the Pina Colada gets a bad rap because of its decades as the poster child for terrible blended drinks made with shitty ingredients, but a good one will change your opinion REAL QUICK. 2 oz Light Spanish Style Rum 1.5 oz Coconut Cream 1.5 oz Pineapple Juice Build in a shaker tin and shake over ice. Serve in a Hurricane Glass filled with pebble ice. Garnish with a pineapple wedge and a bamboo straw https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607378834625-APPW6CRDI91RUJNJ0D4O/image-asset.jpeg Flips - White Russian Favorite Cocktail of The Dude. ‘Nuff Said. 1.5 oz Vodka 1 oz Kahlua Heavy Cream Combine Vodka and Kahlua over ice and top with heavy cream. Garnish with a Brandied Cherry. https://www.westondrinks.com/bio daily 0.75 2024-12-12 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607424985907-XCK70NLNJN6HIRC27HH9/DSCN3640.JPG About Me - About Me My name is Weston Simons and I have been making drinks since 2003, when I was put in charge of the bar making mocktails at a family Christmas Party. I saw that what I was doing made people happy, and that has stuck with me ever since. I have worked professionally in almost every aspect of the service industry since 2010; as a Busser, Server, Soda Jerk, Bartender, Barback, Mixologist and Bar Manager. In that time I have helped open multiple new cocktail bars, being a part of the design, buildout, menu creation and opening nights. I’ve worked for Corporate Restaurants, Nightclubs, Theaters, Boutique Hotels, Craft Cocktail Bars, and Distilleries. I was named one of the top 10 Bartenders in the United States as a National Finalist in the Diageo World Class US Competition in 2022 and 2024. I started teaching classes in 2017, and instantly found a love and passion for bar education. Since then, I have trained Bartenders, taught private mixology classes, and given lectures and workshops on everything from the history of Punch to modern Single Malt Whisky production. I currently work as lead bartender at Tonic in Santa fe, New Mexico. It is my belief that with a little knowledge and proper technique, anyone can make a good drink. 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https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607788471449-HKIJCMJRJB85RS15Z758/Shaker.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607790279322-J3RZSR5MX9CJZW45F60C/Jigger.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607789365115-PQ3J3TACCKZSLNNHX8NU/yarai.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607789626269-ZS8WP16Y5L5RJO4NB1M3/Hawthorne.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607805386964-QRAJ48HGMVOHVVU1OJU7/Julep.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607790671114-XGEAYE9AWDG89HRS8JLD/fine+strainer.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607805629726-1WKSQ9DDO36WUMTTMD51/barspoon.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607805950337-JF1LIM6LLK9O7KHPBSX9/y-peeler.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607806298963-FNUSEAS9N4KEY88ECQ9V/Paring+Knife.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607807682875-5UMGKAO8JOVTYSUZTLIC/Wooden+Muddler.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607808483583-FO1YHZGM9NO6DT4EQQH4/Pourspouts.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1607807035281-A12BWMWLF3IYB9TXP05C/badass+muddler.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1611060378897-C5GOQ8Q08II3FK5CQFLP/matches.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1611060785643-FIQHG9T94L54Z9DONG6W/polishing.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1611060663902-95WPKGNRF4KR33ODGZZ8/julep.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1611061231200-WEHVDSBCKMRXSXZ6QWK6/labeler.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1611060220464-YW8WHP4OD8G56DKX7BG1/karst.jpg Kit Extras (IP) https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1611060123577-APVR1V6R4BPKHNUXJDH7/pen.jpg Kit Extras (IP) https://www.westondrinks.com/syrupslist daily 0.75 2021-03-09 https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847810532-JII23ESHYQCQ1ADQIKPQ/image-asset.jpeg Ingredient-List https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847810298-OE2TCASTBRN32929CY0H/image-asset.jpeg Ingredient-List https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847810059-DD42TW118D0HPYA5VMXV/image-asset.jpeg Ingredient-List https://www.westondrinks.com/ingredientslist daily 0.75 2021-05-04 https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847810059-DD42TW118D0HPYA5VMXV/image-asset.jpeg Syrups-List https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847810532-JII23ESHYQCQ1ADQIKPQ/image-asset.jpeg Syrups-List https://www.westondrinks.com/pg-fizz daily 0.75 2021-03-09 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1615304724937-6QSKH5RV72V7FQLIC1XQ/IMG_20210302_221439_075.jpg PG Fizz - Created for my sister, Penelope Grace, the PG Fizz is a recreation of her favorite limeade milkshake, built onto the template of her favorite cocktail, the Ramos Gin Fizz. It’s also vegan and sugar free! 1.5 oz Old Tom Gin .5 oz Lime juice .5 oz Xylitol Lime Cordial .5 oz Vanilla-Coconut Whipping Cream .5 oz Aquafaba Soda Water (pref. Topo Chico) Combine all ingredients but soda water in a cream whipper with .5oz water per cocktail. Charge with N20 and shake to combine. Add .5 oz soda water to a chilled highball glass, top with cocktail from the cream whipper, allow a moment to settle, then top with another .5 oz of soda water. Garnish with grated lime zest and serve with a straw. https://www.westondrinks.com/lime-cordial daily 0.75 2021-03-09 https://www.westondrinks.com/coconut-whipping-cream daily 0.75 2021-03-09 https://www.westondrinks.com/aquafaba daily 0.75 2021-03-09 https://www.westondrinks.com/velvet-goldmine daily 0.75 2021-03-09 https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847805828-AJIWBELW8MFMGSFE5CQ2/image-asset.jpeg Velvet Goldmine - Build it. It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847895972-04K0P91LO30PWAYK24X3/image-asset.jpeg Velvet Goldmine - Dream it. It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference. https://www.westondrinks.com/sourslist-1 daily 0.75 2021-03-09 https://www.westondrinks.com/silk-fizz daily 0.75 2021-03-09 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1615306995796-F3FCRR8EROH62GAPOA02/20210309_092003.jpg Silk Fizz - The Silk Fizz is a twist on the Japanese Cocktail I created while working at Hotel Chaco in Albuquerque, NM. We started stocking Boylan’s Sodas and I went through a brief period where all I made were fizzes with Soda as the bubble element. The world is better for it. 1.5 oz VS Cognac .5 oz Lemon juice .5 oz Orgeat 1 Egg White Boylan’s Cream Soda Combine all ingredients but soda and dry shake. Wet shake with 1 large and 2 small ice cubes, then fine strain into a chilled highball glass over .5 oz Boylan’s Cream Soda. Allow a moment to settle, then top with another .5 oz soda. Garnish with an edible flower and lemon twist. https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847805828-AJIWBELW8MFMGSFE5CQ2/image-asset.jpeg Silk Fizz - Build it. It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference. https://www.westondrinks.com/orgeat daily 0.75 2021-03-09 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1615307774239-LJVYTQH6TPX9XOSV1LJ1/AdobeStock_337217477.jpeg Orgeat - Used commonly in classic Tiki Drinks like the MaiTai, Orgeat is an almond syrup that provides richness, depth, and a creamy quality to a variety of cocktails. (I also love it to sweeten my morning espresso) 2 Cups Blanched Almonds 1.5 cups White Sugar 1.5 cups water 1/2 teaspoon Rose Water 1 oz Cognac Pulse Almonds in a blender or food processor 5-6 times. Enough to break them up, but not so much to turn them to a fine powder. Combine Water and Sugar in a pot and stir over medium-high heat until dissolved. Boil for 3 minutes. Add Chopped Almonds and reduce heat to medium low. Simmer for 3 minutes, then return heat to medium-high. Just as the syrup starts to boil remove from heat and cover . Allow to rest for at least 3 hours, or up to 8 hours. Strain through a nut milk bag or a double layer of cheese cloth, add Rose Water and Brandy. Notes: Orgeat is classically made with Bitter Almonds, which can be found Online or at a Mediterranean Specialty Market, but sweet almonds work just as well. Experiment with a combination at different ratios. Rose Water can usually be found at Asian Specialty Markets or Online This recipe works with any kind of nut. My personal favorites are Pistachio and Toasted Hazelnut, but any variety makes a delicious and unique syrup. Vodka can be substituted for Brandy for a more neutral flavor. Reserve the leftover nuts for other uses. They make a fantastic rim for cocktails or can be added to baked goods. https://www.westondrinks.com/red-chile-cordial-1 daily 0.75 2021-05-04 https://images.squarespace-cdn.com/content/v1/5fc65c32e2fce462bcb139eb/1620146421422-CAJUYSBU7DMSK81OOF6Q/pexels-sithum-jayamanna-6902055.jpg Red Chile Cordial - Growing up in New Mexico, Red Chile was a huge part of my childhood. This cordial is a great way to highlight that local flavor, as well as a great way to add sweetness, rich roasted flavors, and a little bit of heat to whatever cocktail it graces. Pairs especially well with aged spirits or anything that already has some smoke or spice to it. 1 cup New Mexico Red Chile, crushed 500ml high proof, neutral spirit (Everclear or similar) 500ml local honey If you have whole Pods, remove the stems and crush them. Add chile and neutral spirit to a mason jar and steep for 24 hours. Strain and mix with honey to combine Notes: When adding this to cocktails, start small. Depending on your chiles this stuff can go from pleasantly roasty to hot as hell. Feel free to experiment with other spirits, but always go for something higher proof to aid with extraction. If it comes out too hot you can dilute with 250ml water mixed with 250ml honey until it’s the right heat for you. This recipe works with all kinds of chiles Use local honey! Local honeys have a huge variety of flavors. work with your local beekeeper to find something that works for you! https://www.westondrinks.com/classes daily 0.75 2022-06-17