In today’s episode of “Jen’s Cocktail Creations: A Home Mixologist’s Journey,” we dive into the world of bourbon, America’s native spirit. Here’s what you can expect:

• Explore the rich history of bourbon, from its frontier beginnings to its rise as a global icon of refinement.

• Learn the craftsmanship behind bourbon production, including the significance of its ingredients, charred oak barrels, and aging process.

• Discover expert tips for sipping and savoring bourbon like a connoisseur, enhancing your appreciation for its flavors and aromas.

• Get inspired with ideas for incorporating bourbon into your next cocktail creation.

Whether you’re a seasoned bourbon enthusiast or just starting your whiskey journey, this episode offers a deeper understanding of what makes bourbon so special. Remember to subscribe for more cocktail stories, recipes, and expert insights. Cheers to exploring the world of spirits!

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Welcome back to Jen's Cocktail Creations: A Home Mixologist's Journey!

This week, we're diving into refreshing summer cocktails perfect for those hot days. Get ready to elevate your mixology game with some long, tall drinks that are sure to beat the heat!

In this episode, you'll discover:

• The Magic of Long Drinks: We explore the history and appeal of refreshing cocktails served in tall glasses.

• Cucumber Mule: Jen's twist on the Moscow Mule, featuring cucumber-infused vodka. (Find the full recipe below!)
• Hibiscus Paloma: A tropical take on the classic Paloma with a vibrant hibiscus syrup. (Recipe included!)
• Collaboration with Johnny's Tavern: Jen shares her experience creating cocktails for a special event.
• Summer Cocktail Tips: Learn how to incorporate fresh fruits, herbs, and unexpected ingredients into your drinks.

Recipes:

Cucumber Mule

Ingredients:

• 2 oz cucumber-infused vodka
• 2 oz ginger beer
• Club soda to top
• Lime wedge for garnish

Cucumber-Infused Vodka:

1. Slice half an English cucumber and add to a pint jar.
2. Cover with vodka and let sit for 3-4 days.
3. Strain before use.

Hibiscus Paloma

Ingredients:

• 2 oz blanco tequila (recommended: Espolon)
• 2 oz grapefruit juice (100% pure bottled)
• 1/2 oz hibiscus syrup
• Club soda to top
• Lime wheel for garnish

Let's Connect!

We want to see your summer cocktail creations! Tag us on social media using #jenscocktailcreations and share your masterpieces.

Until next time, happy mixing! 🍹

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Find more cocktail inspiration and creations at:

• Cocktail Prints: 21GlassesDesign
• Instagram: @flourwineandwhiskey

Welcome back to Season 2 of Jen’s Cocktail Creations!

This week, we’re diving into the beautiful world of floral cocktails. Get ready to elevate your mixology game with the delicate flavors and aromas of spring blooms!

In this episode, you’ll discover:

• The Jubilee '79: Jen shares a taste of New Orleans with her unique bourbon cocktail recipe, featuring toasted coconut, blood orange, and a touch of rosé cava. (Find the full recipe below!)
• Why Floral Cocktails? We explore the science behind why flowers and alcohol are a match made in mixology heaven, focusing on terpenes, esters, and phenols.
• Choosing Your Blooms: Learn how to select the right flowers for your cocktails based on taste, aroma, visuals, and seasonal availability.
• Infusion Magic: We break down two easy methods for infusing floral flavors: simple syrups and spirit infusions.
• Garnish with Flair: Elevate your cocktails with edible flowers, herbs, and fruits for an extra burst of flavor and visual appeal.
• Three Floral Cocktail Recipes to Try:

Recipes:

Jubilee '79

Serves: 2

Ingredients:

• 4 oz toasted coconut-infused Elijah Craig Bourbon
• 2 oz fresh squeezed blood orange juice
• 1 oz fresh squeezed lemon juice
• 1 oz toasted coconut syrup
• 2 dashes Angostura bitters
• Rosé cava to top (or your favorite sparkling wine)

Method:

Infused Bourbon:

1. Pour 1 bottle of bourbon into a quart jar.
2. Add 2 cups toasted coconut flakes.
3. Put in the freezer and let sit for 1-2 weeks. Strain when ready to use.

Toasted Coconut Syrup:

1. Mix 1/2 cup each of sugar & water.
2. Add up to a cup of toasted coconut.
3. Heat to dissolve water. Let steep. Strain.

Cocktail Assembly:

1. Shake all ingredients except cava with ice to chill.
2. Strain over ice into rocks glasses.
3. Top each with 2 oz float of cava.
4. Garnish with a blood orange slice.

Let’s Connect!

We want to see your floral cocktail creations! Tag us on social media using #jenscocktailcreations and share your masterpieces.

Until next time, happy mixing! 🍹

Subscribe and Listen:

• ⁠⁠⁠⁠⁠⁠⁠⁠⁠Fountain⁠⁠⁠⁠⁠⁠⁠⁠⁠
• ⁠⁠⁠⁠⁠⁠⁠⁠⁠Amazon ⁠⁠⁠⁠⁠⁠⁠⁠⁠
• ⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple⁠⁠⁠⁠⁠⁠⁠⁠⁠
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• ⁠⁠⁠⁠⁠⁠⁠⁠⁠iHeart⁠⁠⁠⁠⁠⁠⁠⁠⁠
• ⁠⁠⁠⁠⁠⁠⁠⁠⁠Overcast⁠⁠⁠⁠⁠⁠⁠⁠

Find more cocktail inspiration and creations at:

• Cocktail Prints: 21GlassesDesign
• Instagram: @flourwineandwhiskey