We’re thrilled to announce that local Texas craft spirits are now available for delivery through Farmhouse! To celebrate, we’ve conjured up some wintry cocktail recipes that use seasonal flavors and ingredients, perfect for your next holiday party.
Blood Orange Rosemary Old Fashioned
- 2.5 oz Austin 101 Whiskey
- 1 oz Bitters & Bubbles Blood Orange Rosemary Cocktail Syrup
- 3 dashes of bitters
- Garnish: Orange peel + rosemary sprig + cherry
Combine all ingredients into a mixing glass or large mason jar with ice. Stir for about 30 seconds, then strain into a rocks glass with fresh ice. Use a veggie peeler to peel an orange slice, and squeeze the peel over the glass to capture the oils, wipe the rim of the glass with the orange peel, then drop in. Add rosemary sprig and cherry for garnish.
Vanilla Whiskey Sour
- 2oz Austin 101 Whiskey
- 1 egg white
- ¾ oz Fresh squeezed lemon juice
- ¾ oz vanilla simple syrup (see below)
- 2 dashes Angostura Bitters
- Garnish: Freshly ground nutmeg or sprinkled cinnamon
Crack egg over a dry cocktail shaker, separate the egg white into the shaker & discard the yolk (or save for a delicious aioli). Shake the egg white on its own for about 20 seconds. Add ice to the shaker, along with remaining ingredients. Shake, and strain into a coupe glass. Grate fresh nutmeg, or sprinkle cinnamon over the glass to garnish.
Vanilla Simple Syrup:
Heat 1 cup of water to boil. Remove from heat and add 2 cups Madagascar Vanilla Sugar, stir until completely dissolved. Add vanilla bean to the hot syrup, let cool then refrigerate. Store in an airtight container or mason jar – will keep up to one month in the refrigerator.
Strawberry Serrano Marg
- 2 oz Dulce Vida tequila
- .75 Bitters & Bubbles Strawberry Serrano Cocktail Syrup
- .75 lime juice
- Garnish: Salt rim, strawberry, lime or serrano slice
Wet the rim of a rocks glass with a lime wedge. Dip the rim into a plate or bowl of salt and set aside. Pour all ingredients into cocktail shaker with ice. Shake and strain into salted rocks glass with fresh ice. Garnish with Strawberry, lime and/or serrano slice
Grapefruit Gin Fizz
- 2 oz Waterloo No.9 Gin
- 3 oz grapefruit juice
- ½ ounce Blood Orange Rosemary Cocktail Syrup
- Top with sparkling water
- Garnish: Rosemary or grapefruit slice
Combine gin, syrup and grapefruit juice in a collins glass and give a quick stir. Add ice and top with sparkling water. Garnish with rosemary sprig or grapefruit slice
Caramel Apple Mule
- 2 oz Dripping Springs vodka
- ½ ounce fresh lime juice
- ½ ounce Caramel Simple Syrup (see below)
- Top with Soco Apple Ginger Beer
- Garnish: Apple wedge, sprinkled with cinnamon
Pour vodka, lime juice and syrup into cocktail shaker with ice. Shake and strain into a collins glass or mule mug over fresh ice. Top with ginger beer. Garnish with sliced apple sprinkled with cinnamon.
Caramel Simple Syrup:
Steep 1tbsp of Pu’er Scottish Caramel Tea in 1 cup of water for up to 10 mins. Bring the strongly steeped tea to a boil, remove from heat and add 2 cups of sugar, stir until completely dissolved. Let cool, then refrigerate. Store in an airtight container or mason jar – will keep up to one month in the refrigerator.