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12 Fresh figs, halved
12 oz Simple syrup (one part sugar, one part water)
6 oz Fresh navel orange juice
12 oz Fresh lemon juice
24 oz Sailor Jerry Spiced Rum
24 oz Hudson Baby Bourbon

Garnish with lime wheels and nutmeg.

In a small bowl, muddle the figs well and add the simple syrup. Place a large block of ice in a punch bowl and add the fig mixture and the remaining ingredients. Garnish with thinly cut lime wheels and freshly grated nutmeg.

1 Bottle Half Moon Gin
2 Qts. Freshly Squeezed Grapefruit Juice
1 Qt. Pomegranate Juice (Pom works)
2 Bottles Berlo Prosecco
10 or so shakes of The Bitter Truth Aromatic Bitters, taste, then add more if necessary.
Orange, Lemon and Lime rounds
Ice made with your Mavea “Inspired Water” Pitcher infused with chilies (crush some chile peppers of your choice into your filtered water, place in a 1 gallon container, then freeze as usual)..

Preparation:

1. Add all liquid ingredients to a punch bowl.
2. Add the large block of infused Mavea ice to the punch bowl.
3. Garnish with citrus rounds and serve to an appreciative audience.
4. Refill with ice, gin and pomegranate and grapefruit juices as necessary

Recipe courtesy of Mike McAdams creator of Drinkwell

1 cup of boiling water
1 ounce fresh lime juice (2 fresh squeezed limes) – lemons OK, too
3 ounce of whiskey (I use Hudson Baby Bourbon by Tuthilltown)
2 ounce of homemade jalapeño & ginger infused simple syrup. Includes:
1 cup of sugar (I used Trader Joe’s evaporated cane juice)
1 or 2 chopped-up jalapeños (seeds removed). The more, the spicier.
1/4 of chopped fresh ginger
1/2 cup of water

 1. Making the simple syrup: Combine the sugar and water in a sauce pan and put on high heat. Once it boils, reduce heat to low and let sit for 10 minutes. Add in jalapeño and ginger and set heat to medium. Once jalapeño skin turns brownish (4-5 minutes), turn off heat and let cool. Strain into an airtight container (preferably glass) and store leftovers in the ‘fridge.

2. Add the boiling water, lime juice, booze, and simple syrup into a coffee cup and stir. Your cocktail is now ready to enjoy.

Note: Be careful when cutting jalapeños. The spiciness can get on your hands, so either don’t touch anything or use rubber gloves. Also, full props to the Food Wolf’s Cold Cure Cocktail (here), which provided the original inspiration for this recipe.

Another great and creative recipe courtesy of our dear friend Derek Williams of A Tavola .

Recipe courtesy of our dear friend Derek Williams bartender at A Tavola Trattoria

Recipe courtesy of Charlotte Voisey

1.5 oz.  Hudson Baby Bourbon
0.5 oz.  vanilla syrup
3 parts hot, steamed milk
Combine ingredients in a warm mug
Garnish with a star anise

Recipe courtesy of Charlotte Voisey

1 part Hudson Manhattan Rye
1 part Solerno
0.5 oz. part fresh lemon juice
0.5 oz. part fresh orange juice
0.5 oz part simple syrup
1 dash Angostura bitters

Combine ingredients and shake well
Strain up into a chilled cocktail glass
Garnish with an orange twist

Recipe courtesy of Charlotte Voisey

2 parts Hudson Manhattan Rye
5 blackberries
0.5 oz. part simple syrup
3 parts ginger beer
Muddle blackberries and simple syrup
Add whiskey and shake briefly
Strain over fresh ice in a tall glass
Add Ginger beer, stir
Squeeze half a lime into drink then drop in the ‘spent’ lime shell

Recipe courtesy of Charlotte Voisey

2 parts Hudson Baby Bourbon
0.75 oz. spiced tea syrup (some kind of ginger spiced tea is best)
0.75 oz. fresh lemon juice
Dash egg whites
Combine ingredients and shake well
Serve over fresh ice
Garnish with a thin lemon wheel