Tag Archives: Patricia Richards

Blackberry Smash

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Recipe by Patricia Richards
Photography by Sarah Jane Sanders
Mixologist – Jeff Worden

4 Blackberries (medium in size)
1.5 ounces Fresh Sweet & Sour (**recipe below)
0.25 ounces Flavorganics Organic French Vanilla Syrup (Whole Foods Market)
0.25 ounces (heavy pour) Mathilde Blackcurrant Liqueur
1.5 ounces Gentleman Jack Tennessee Whiskey
Method: In a clean bar mixing glass, thoroughly muddle blackberries to pulverize. Add
remaining ingredients to mixing glass. Fill bar mixing tin two-thirds full with ice and
shake cocktail well. Double-strain the cocktail using a strainer to cover the bar mixing
tin, push through a fine mesh strainer in your opposite hand. Double-strain the cocktail
over fresh, cracked ice and garnish with a mint top. Serve.
*Note: Double-straining removes blackberry pulp, so don’t double-strain if you prefer
this pulp in your cocktail.

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Blushing Bride

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Words by Patricia Richards
Photography by Sarah Jane Sanders

Ingredients

-1 oz. Drambuie 15 year Liqueur
-1 oz. St-Germain Elderflower Liqueur
-2 oz. Freshly Squeezed & Strained Ruby Red Grapefruit Juice
-0.75 oz. Freshly Squeezed & Strained Lemon Juice
-0.75 oz. Simple Syrup (Equal parts Baker’s sugar with water. Stir until dissolved.)
-3 Dashes Dr. Adam Elmegirab’s Teapot Bitters
-1 Drop Bittermens Hopped Grapefruit Bitters

Method

Combine the above ingredients into a clean, bar mixing glass. Fill your bar
mixing tin, two-thirds full of ice and shake well. Strain over fresh ice into a Collins glass.
Garnish with a long, fresh swath of grapefruit peel. Serve.

TIP: Adjust the simple syrup as desired, depending on your personal palate as well as the
sweetness level of your fruit.

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Highland Holiday Recipe

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Recipe by Patricia Richards
Photography by Sarah Jane Sanders

Ingredients

-1.25 oz. Dewar’s Highlander Honey
-0.5 oz. Disaronno Originale
-0.5 oz. Freshly Squeezed & Strained Lemon Juice
-3 oz. R.W. Knudsen Cider & Spice 100% Juice (no sugar added) (Whole Foods Market)
-3 Drops Bittermen’s Xocolatl Mole Bitters

Method

Combine the above ingredients into a bar mixing glass. Fill a bar mixing tin, 2/3 full of ice and shake cocktail. Strain over fresh ice into a double old fashioned glass.
Place a half orange slice and a long cinnamon stick, long enough to use as a stirrer, inside glass. Gently stir. Serve.

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La Vie en Rose: Glenlivet Whisky Spring Cocktail

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Recipe by Patricia Richards
Photography by Sarah Jane Sanders

1.5 oz. The Glenlivet 12 year Single Malt Scotch Whisky
0.5 oz. St. Germain Elderflower Liqueur
0.5 oz. Freshly Squeezed & Strained Lemon Juice
0.5 oz. Agave-Rose Syrup (*recipe below)
4 drops Peychaud’s Bitters

Method: Combine the above measured ingredients into a bar mixing glass. Fill a bar mixing tin 2/3 full of ice. Cap mixing glass over tin and shake well to chill. Strain cocktail into a pre-chilled coupe glass. Garnish with an organic red rose petal to float. Serve.

(*Agave-Rose Syrup Recipe: Combine 1 part Monin Rose Syrup to 2 parts light agave nectar. Stir well to combine. Syrup will keep for up to one month.)

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