The Bishop’s Gambit When our 7 Syrup recipe was in its infancy five years ago, it started as a pumpkin spice liqueur. This cocktail was what I created when I was headed to Halloween at my sister’s house and wanted all the fall flavors and something seasonal. The liqueur ended up being not quite right… Continue reading BH Month, Day 18 – The Bishop’s Gambit
Red Sangria Wine is probably the earliest alcoholic beverage- all it takes to make wine is to let grape juice sit for a few days and allow the naturally occurring yeasts to do their work. While you will end up with wine- it is not necessarily the highest quality wine. One way to remedy this… Continue reading BH Month, Day 16 – Red Sangria
Bourbon Cider Slush September is a tough month in the Bluegrass state. We are all so ready for some fall activities and cooler weather, but we are far enough south that summer just won’t let go. Fall teases us with some cooler temps at night and one or two days of less humidity and temps… Continue reading BH Month, Day 14 – Bourbon Cider Slush
Bourbon as Black as my Heart Amari (plural for amaro) have a special place in our hearts here at Make & Muddle. Technically an amaro (the Italian word for “bitter”) is an herbal liqueur that is consumed after dinner as a digestif. It was originally made by Italian monks and the recipes were region specific… Continue reading BH Month, Day 12 – Bourbon as Black as my Heart
Lion’s Tail Who doesn’t love a sour? The sour classification of cocktails is one of the oldest and most classic. A sour is technically spirit, sugar, and citrus juice. It has its roots in the early maritime practices of including alcohol in a sailor’s rations. Lemon or lime was added to prevent scurvy- alcohol added… Continue reading Bourbon Heritage Month, Day 11 – Lion’s Tail
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