Liquor Lollipops

These Liquor lollipops were fun to make.

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.

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It’s a good idea to wait at least a few hours for lollipops to cool if using a lollipop mold, like I did…

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…


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Not perfect, but it’s candy!!! There’s no filter on these pics, just the beauty of crystal and natural light…

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 🙂

Cocktail Photo Contest – Round 2

Cocktail photo contest!


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Vintage Culver glassware set – Grand Prize. First runner-up receives yummy Lemon Mint (Lm) Element Shrub.

Alright, time for round two.  A huge thank you to everyone who participated in round one:  Caseyheartscocktails (grand prize winner), Baranza73 , Cosmicrainbowbeing , Hdiezzy , Kyliel108 , and Maxymixalot .  Please check them out!

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

Best of luck!  I’m both nervous and excited – I love imagery and imbibing – and believe everyone has something unique to offer.  Shout out to my panel of judges who kindly agreed to assist me in this tricky process: boozebettercocktail.guruexpress_and_discard , kyliel108 , maxymixalot ,  migsology , and mmydrinks .  Please check out their pages – they’re some kind of awesome!

Cinnamon Bark Syrup Recipe

I love Death and Company‘s Death & Co Modern Classic Cocktails book, and while there are many awesome sweetener recipes in it, the cinnamon bark syrup  is the one I go to most often.  It adds a spicy layer of depth to cocktails, particularly classics such as an old fashioned.


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“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 made this yummy Grapefruit Gin Sour with it:

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2oz Fresh Red Grapefruit Juice — 1 1/2oz St George Spirits Terroir Gin — 3/4oz Homemade Cinnamon Bark Syrup — 1/2 Linie Aquavit — 4 Dashes El Guapo Cocoa Tea Bitters — 1 Egg White *Reverse Dry Shake (shake all ingredients except egg white with ice, remove ice, then dry shake with egg white). Pour into glass for frothy foamy feast for the eyes!

Watermelon infused Margarita Recipe

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!


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2oz 100% Blue Agave Tequila infused *IN* watermelon — 1 1/2oz Fresh Lime Juice — 1oz Jalapeno Basil infused Vodka — 3/4oz Cointreau — 3/4oz Raspberry Peach Grand Marnier

Element Shrub “Shrub Revival” Recipe

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!

My version of Element Shrub Revival

1oz Element Shrub Chai Pear (Cp) Shrub — 1oz Cointreau — 2oz 1792 Bourbon (I doubled bc of addition of sparkling water) — 1/4oz Don Ciccio Fico D’ India Prickly Pear Liqueur — Top with S. Pellegrino


Barrel-aged Coffee Infused Mezcal – Bitter and Bittererer

Yesterday I infused 6oz of El Scorpion Mezcal with 1/3 cup whole French Roast coffee beans.  After 24 hours, I strained the Mezcal – it was a dark, rich chocolate color.  Almost a full ounce of it surrendered itself to the beans. I poured half for today (later on today, rather) and half into my oak barrel.  I will report back in several days…


Bitter and Bittererer

2pt Coffee Bean Infused Scorpion Mezcal Silver — 1pt Carpano Antica Sweet Vermouth — 1pt Scarlet Ibis rum — 1/2pt Benedictine — 4 dashes each El Guapo Whiskey Barrel-aged Cocoa Tea and Titze Bear’s Den Aromatic Bitters Pour half for now, other half in barrel (I previously barrel-aged a boulevardier in mine)

Divine Intervengin Recipe

Good morning!  Another day, another yummy, yummy cocktail.  I am still stoked about receiving Sukkahhill Spirits liqueurs in the mail!  Today, I feature Etrog.


This. Is. So. Delicious.


2oz Lemongrass infused St George Spirits Dry Rye Gin 1 1/4oz Sukkah Hill Etrog Liqueur 3/4oz Fresh Lemon Juice 1/2oz Wildflower Honey Rich Simple (2:1)