Weekend Cocktail: The Honey B

We had quite the party last weekend on Dauphin Island, Alabama. I plan to do a full post about it but one of the big hits of the night (there were many) was my signature cocktail and the bourbon tasting sponsored by Four Roses Bourbon. I have been using Four Roses yellow label for quite a few years for my bourbon cocktails. It's ultra smooth and mixes perfectly with fruit flavors and citrus.

This cocktail is perfect for almost any occasion. It's simple enough for an impromptu get-together and elegant enough for a wedding. The secret of this cocktail is the beautiful Alabama 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

4 ounces Four Roses Yellow Label Bourbon, room temperature

4 T 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" mix aisle but regular is ok too)

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.

 A great time was had by all. Thank you Four Roses!

Wedding Signature Cocktail: Blackberry Mojito

We had a request on our Facebook page from our friend Sue for a signature cocktail for a wedding. Specifically, a blackberry mojito to compliment the couple's wedding colors of plum and pale green. This recipe from our friends at Driscoll's Berries is just perfect for 1 or 100... or more!

A mojito is typically made one or two at a time. If you are serving in a dispenser, you will have to strain the mixture so the berries do not clog the spigot. You can float whole berries and mint on the top after you put it in the dispenser as garnish. You don't have to strain the cocktail if you are serving in a pitcher.

Blackberry Mojito using Driscoll's fresh blackberries is the perfect wedding cocktail!BLACKBERRY MOJITO

For 2

12 large blackberries

12 mint leaves

4 teaspoons sugar

1 Tablespoon fresh lemon juice

1 Tablespoon fresh lime juice

3 ounces light rum (you can substitute vodka if you like)

Ice

Club soda

Lime wedge, mint, and blackberries for garnish

Chill two glasses. Put the mint and the berries in the bottom of a cocktail shaker with the sugar. Use a wooden spoon to muddle (bruise) the mint and crush the berries. Add rum, lemon and lime juice. Fill with ice. Shake until well chilled. Put mint leaves in the bottom of the glass. Add ice. Strain the cocktail over the ice. Top with club soda for a little sparkle.

BLACKBERRY MOJITOS FOR A CROWD

Serves 50 (approx 4 ounce servings)

5-6 pints blackberries plus some for garnish

4 bunches mint leaves plus some for garnish

6 cups sugar

4 cups cold water

1 1/2 cups fresh lemon juice

1 1/2 cups fresh lime juice

6-7 cups light rum (depending on how strong you want the drinks. This is based on 1 ounce per drink which is light. Add more if you like. You can also substitute vodka if you prefer)

Ice

2 bottles of chilled club soda (to taste)

Put the berries in the bottom of a container with the sugar. Use a wooden spoon to crush the fruit. Add the mint and gently muddle to release the essence of the mint. Add 4 cups of water and stir well to make sure the sugar is dissolved completely. Refrigerate and let sit for at least an hour. If you are using a dispenser with a spigot, you will need to strain off the mixture so the skin from the berries and the mint leaves do not clog the dispenser. Add the strained mixture to your dispenser. Add rum, lemon and lime juice. Fill with ice. Stir well. Top off with a bottle of club soda- to taste. Float mint leaves, lime wheels, or blackberries in the dispenser as garnish. Or thread berries onto a cocktail skewer and have those ready in glasses filled with ice. Then guests can help themselves to the beverage.

Martie's Tips: To make this easier, I usually just put the berries, sugar, and water in a large container. Then whir them together with my immersion blender. I strain off the seeds and any flesh remaining and am left with the juice.  

Often, I will chill or even freeze my drinks for a party so I need less ice and the beverages are not as diluted. For this one, you can freeze lime juice or lemon juice into ice cubes and use that in lieu of adding the juice to the recipe.

You can also substitute mint simple syrup to make this process easier. Get the recipe....

Prefer the classic mint mojito recipe? Try mine! Make Classic Mint Mojitos for 12

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