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Supper Club Cocktail Recipes

The Freshman Girl Cocktail

Whisk & Ladle 

2 oz. Strawberry-infused tequila
1 oz Frangelico
1 oz. Orange Juice

Pour all ingredients together in glass over ice and shake once to mix. Garnish with orange slice and strawberry slice.

For the Strawberry-Infused Tequila
Take two cups of sliced strawberries and let sit in white tequila for 24 hours. Strain out strawberries and seeds and add another two cup of sliced strawberries to the tequila. And let sit for another 24 hours. It's also a good idea to add another cup of tequila to the mix to replace any tequila lost in the infusion. Strain out strawberries and serve.

The Riverside Cocktail

Whisk & Ladle

1/2 tbsp. fresh lavender

1/2 cup honey
2 cups water
Gin

Prepare

Heat the honey and water mixture on the stove at very low heat, add lavender, turn off stove and let sit one hour, pull lavender out of honey mixture and bottle mixture.

Serve

Shake the gin in shaker with ice, add honey mixture, reshake, pour, and garnish with a lemon rind.

Friend of a Friend Cocktail
Whisk & Ladle 

1 liter Jameson Irish Whiskey
8 green apples, sliced
1/2 red onion, sliced
12 oz. apple cider

Pour the Jameson into a large mixing bowl. Soak slices of 4 apples in the Jameson for 8 hours; repeat with another 4 apples for 8 to 12 hours.

Strain out apples. Place a red onion at the bottom of each glass and add ice and remaining Jameson. Top with a splash of cider. Garnish with a fresh apple slice. Use soaked apples as highly intoxicating bar snacks. Serves 10.    

Crema di Limoncello Digestif

The Hidden Kitchen
Limoncello is the quintessential Amalfi Coast digestivo. The Hidden Kitchen prepares it two ways, using the Meyer lemons that are prolific in their Land Park neighborhood. The Meyer lemon has a significantly thinner skin than its cousin, the Eureka lemon, and leaves a fragrant bouquet on the palette.

Prepare the Alcohol

Zest 15 lemons with a micro planer and let sit in a jar with a 750 ml bottle of Everclear Grain Alcohol for 3 weeks. Strain off through a cheese cloth. If you don’t have Meyer lemons Eureka works as well.

For Limoncello alla Meyer Limone:
Heat 3 1⁄2 cups of water with 2 1⁄2 cups of sugar until dissolved. Cool to room temperature. Mix in flavored alcohol. Bottle and store in the freezer until 15 minutes before serving. Best served ice cold.

For Crema di Limoncello:
Heat 2 quarts milk with 1,200 grams of sugar (you can also use 1⁄2 cup of vanilla sugar as part of the total) to 125 degrees, mixing well. Cool in refrigerator. Mix in flavored alcohol. Bottle and store in the freezer until 15 minutes before serving. Best served ice cold.

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