An elevated 🐝 Bees’s Knees 🐝 with lemon oleo saccahrum and toasted sesame infused honey simple. Life tastes good.
3oz St. George’s Terroir Gin — 1 1/2oz Fresh Lemon Juice — 1 oz *Toasted Sesame infused Honey Simple — 1 scant tbs *lemon oleo saccharum
*Lightly toast whole sesame seeds in small pan on low heat until light brown in color. Grind sesame seeds with mortar and pestle or coffee grinder (I used the former). Heat equal parts honey and water until liquid consistency. Remove from heat and add ground sesame seeds – allow to steep at least 20min (adjust time to taste).
*Peel 2-3 lemons, try to get as little pith (white part inside peel) as possible. Place peels in sealable zip loc bag and add 1/3 of sugar. Allow to sit for at least 2 hours, allowing the sugar to extract the fragrant, delicious oil from the lemon peel. Use a tablespoon to extract the oleo saccharum (oil sugar) from zip loc – OR – poke a small hole in the corner of bag and squeeze out.
Shake all ingredients with ice and strain into chilled glass. Yum!
I was challenged on Instagram to work with cardamom – which I had never even purchased before! Making this drink was a labor of love – but very fun 🙂
1 1/4oz Balvenie Caribbean Cask
1oz Cardamom simple syrup*
3/4oz Rhum Barbancourt 3 star 4 yr
1/2oz Patron XO Cafe
1/2oz Punt e Mes
1/2 dropper Titze orange bitters
*Open Cardamom pods and extract seeds. Grind with coffee grinder or mortar and pestle. Add 1/3 tbs ground Cardamom to 1 tbs water & 1 tbs superfine cane sugar. Heat until sugar is dissolved, let sit for 15 min (or longer – to taste)
Stir all ingredients in mixing glass with ice – strain and serve in rocks glass with one large ice cube.
I visited my sister and her family in Georgia last month, and found this gorgeous crystal candy dish at an antique emporium… I immediately googled anything to do with liquor and lollipops – and found this great recipe on Leite’s Culinaria. I used Rhum Barbancourt as my liquor – and the pops taste yummy.
I’ve been sitting on the recipe since that day in early July, and am happy that I finally executed it. It was fun working with the thermometer, messy dealing with the stickiness… but overall I consider it a successful endeavor! Even with my afflicted-looking lollipops! The recipe says to “cool completely” – don’t be hasty like me (I’m always impatient…) and allow these pops to cool for at least a few hours before removing…
Good luck! Let me know if you like the recipe, what booze you choose to use, and if your lollipops look professional like… or quirky, like mine 🙂
Tag me in your photos @sipponderrepeat on Instagram to enter, and please #sipponderrepeat as well. I’m excited to give away a little piece of vintage class and style.
The best photographs will be judged based on 1) composition 2) how tasty the cocktail sounds 3) use of ingredients/proportions and 4) style. The bartender/homebartender are both welcome! 1) Max 4 photos per entrant 2) classic cocktails welcome – but *must* add at least 1 original/unique spin to recipe 3) cocktail *must* be made by entrant 4) photos *must* be taken by entrant 5) Must be in the continental U.S. to enter
“In a saucepan, muddle 1 ounce of cassia cinnamon sticks until it’s broken up into shards. Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally. Lower heat, cover, and simmer gently for 4 minutes. Remove from heat and let stand overnight. Strain through a cheesecloth-lined sieve.” — Death and Co: Modern Classic Cocktails
I infused a watermelon with tequila, but didn’t care for the texture of the watermelon once it was saturated with even more liquid (watermelons are 92 percent water!). Thus, I allowed the tequila to sit in the watermelon for about 5-6 hours, then strained it with a fine mesh strainer. The result was yummy, and the clear, unaged, blanco tequila took on that gorgeous dark pink watermelon hue! Let me know if you guys try, and like, it!
I am loving Element Shrubs – they are refreshing and tart, just as a shrub should be.
Shrubs, also known as drinking vinegars, are fruit, sugar, and vinegar mixtures that were consumed during Colonial Times. The current Cocktail Revival has certainly led to a “Shrub Revival” as well. Give these tasty drinks a try, and also make your own – it’s very fun!