Pamplemousse & Herbe de Sauge

Are you confused? Don’t worry the title isn’t in english, pamplemousse is just a fancy shmancy name for a Grapefruit, and sage (yes sage) is declicious in cocktails. And by the way, grapefruits are in season from November to May so it’s the most perfect time of the year to whip up a cocktail with pink or red fresh grapefruit juice! There’s something about the Rye Whiskey and the tartness of the grapefruit that makes this cocktail so winter-esq and great for dinner parties, cocktail exchanges or just curling up by your perfectly decorated tree! (But don’t worry, if you’ve found this recipe outside of those months, it’ll still be delicious and you can swap out the Rye for Gin!)

Pamplemousse & Herbe de Sauge | Yields 2 cocktails

  • 2 oz. rye whiskey
  • 1 oz. fresh red or pink grapefruit juice
  • ½ oz. fresh lime juice
  • ¼ oz. agave or simple syrup (you can also make a brown sugar syrup)
  • 2 dashes bitters
  • 1 fresh sage leaf

 

Cocktail Garnish Tip: When using herbs, smack or roll in your palm to release the oils and flavor more vividly from the herb.

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The Big Texan Bourbon

Cold weather means bourbon weather. Here in DC, we’re experiencing some unusually warm temps for February (hello 65 degrees & sunny!) but it’s still winter and in winter I like bourbon based drinks & red wine. The warm temps just make me want to drink a little earlier 😉

I shared our absolute favorite favorite bourbon cocktail recipe in this post, but I also like trying a few new ones just to keep it interesting.

Full disclosure; The Big Texan Bourbon calls for Basil and unfortunately I didn’t have anything but rosemary sprigs and some dried herbs when I was making this. I’ve tried dried cooking herbs in cocktails and they just don’t work out that well (insert: brush your teeth after!) so I substituted the basil for rosemary which was still super tasty! I have since tried the cocktail with basil, and that’s super yummy too!

The Big Texan Bourbon | makes one cocktail

  • 2 tablespoons fresh grapefruit juice
  • 1 1/2 ounces bourbon
  • 1/2 tablespoon simple syrup
  • 2 basil leaves
  • Ice
  • 1 grapefruit slice or peel
  • 1 cherry

In a cocktail shaker, combine the grapefruit juice, bourbon, simple syrup and basil. Fill a chilled rocks glass with ice. Add 5 ice cubes to the shaker and shake well. Strain the drink into the ice-filled rocks glass. Garnish with the grapefruit peel and cherry.

C’s Tip: Make your own Bourbon-Soaked Cherries: 

1 cup bourbon, ⅔ cup sugar, ¼ cup fresh orange juice, 1 1-inch strip orange peel, 1½ teaspoon vanilla extract, ½ pound cherries, pitted

Combine the bourbon, sugar, orange or citrus juice and orange peel in a small saucepan. Place over medium-high heat and bring to a simmer, whisking until the sugar dissolves. Remove the pan from the heat and whisk in the vanilla extract. Combine the bourbon mixture and cherries in a container and seal. Cool to room temperature before transferring to the refrigerator and let chill for at least three days before using.

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