RECIPE: THE HONEY B COCKTAIL (B STANDS FOR BOURBON)

This cocktail is perfect for almost any occasion and any season. It's simple enough for an impromptu get-together at home, a tailgate party or even elegant enough for a wedding. In fact, I made this cocktail for the wedding of my sweet friends Jenna and John way back in 2014. The couple gifted their guests with small bottles of John’s family’s prized honey as a wedding favor. The secret to this cocktail is the beautiful local honey. If you can't get exquisite local honey like this, any honey will work but may not yield the glorious rich taste or color.

THE HONEY B

Makes 2-3 cocktails

INGREDIENTS

4 ounces Four Roses Yellow Label Bourbon, room temperature

4 tablespoons local honey

1/2 cup lemon juice

1 cup unsweetened tea

Dash of orange bitters (find at most good grocery stores in the "adult beverage" aisle)

DIRECTIONS:

In a cocktail shaker or pitcher, add the bourbon and the honey, one tablespoon at a time. Stir or shake well to dissolve the honey before you add the next tablespoon so it all dissolves. If you do this with chilled liquid, the honey will seize up and make it difficult to dissolve.

You may also heat the lemon juice slightly and dissolve the honey in that before mixing everything together.

Add the remaining ingredients. Serve over ice. You may also add a bit more of the tea and serve this as a warm cocktail.

RECIPE: POMEGRANATE RASPBERRY CHRISTMAS PUNCH

Growing up, we always had a sherbet punch for holidays and birthdays. It was simple. The only ingredients were orange or lime sherbet and chilled ginger ale, but it was served in a punchbowl making it seem so elegant. Here’s an updated, boozy version of that old school holiday favorite, make fresh and new with raspberry and rosemary.

 POMEGRANATE RASPBERRY CHRISTMAS PUNCH

INGREDIENTS

2 cups pomegranate juice

1 quart white cranberry juice

1/4 cup fresh lemon juice

2 cups Chambord liqueur

1 (750 ml) bottle raspberry vodka

3-4 pints raspberry sorbet or sherbet

2-3 quarts ginger ale, chilled

5 sprigs fresh rosemary

2 cups frozen raspberries for garnish

DIRECTIONS:

Combine the first five ingredients in a large container. Chill thoroughly, at least 2 hours. Just before serving, pour into a punchbowl. Add 2 bottles ginger ale or add more to your taste. Scoop large scoops of the sorbet until you have enough to fill the surface. Save some sorbet and ginger ale to add in as it melts. Add fresh rosemary and the frozen raspberries for garnish.

RECIPE: ICE CREAM "CHRISSY" COCKTAIL

Made famous by Ruth Chris Steakhouse, the Chrissy is an ice cream drink that has become a popular signature cocktail or dessert cocktail for wedding receptions. Using only 3 ingredients, it is super easy to make and is a Christmas tradition at my house. These photos are from a wedding I produced in December of 2020 and guests loved it. (I made the gingerbread men, too) Hope it becomes a Christmas tradition at your house!

CHRISSY ICE CREAM COCKTAIL

INGREDIENTS
2 ounces Frangelico (hazelnut) liqueur

1 ounce vodka

Vanilla ice cream, slightly softened—2 medium scoops is about right.

INSTRUCTIONS:

Place the Frangelico and vodka in a blender . (You can use an immersion blender or a large cocktail shaker. If you use a shaker, you’ll need to add a handful of ice.)

Add the ice cream and blend until it is creamy and smooth-like a milk shake.

Serve in a chilled, stemmed glass. Makes one cocktail.