The Statue of Liberty Cocktail

Mmm, 'erica!

Mmm, ‘erica!

For the past few weeks I’ve been living in the basement of Pete and Susan… who the hell has a basement in NYC?  Well they do and Tía Weezy has been hibernating there. Last night Pete made a delicious Manhattan of sorts while Perrin was having a meltdown from the lack of Dora the Explorer.  Holy crap, these shows are crack rock for the kids!! He put a few splashes of cognac in it to clean out a rogue bottle, shook it up, strained it into little coups and Happy Hour was in full force.  We brainstormed on what to call it and decided that because it’s equal parts American and French, it reminded us of that gorgeous copper Lady that sits in New York Harbor.  Quite elegant, delicious and unpretentious, it proved to be a great drink for this 4th of July.


1 oz cognac

1 oz bourbon

1 oz sweet vermouth

2 dashes bitters, aromatic (Angostura or Hella Bitters, a local from our friends here in Brooklyn)



Throw it all in a shaker, let it rip and strain into a pretty little cocktail glass.

Cantaloupe Basil Agua Fresca

Job got you down?  It’s summertime and I’m sure there are many places you’d rather be than sitting behind a desk, toiling away for the man, all while you could be downing a refreshing beverage on a beach somewhere.  Or a boat.  Or a park.  I’m sure an alleyway would suffice with this glorious Agua Fresca in your hand.  This recipe is virgin, because you know, the kids.  But I highly suggest throwing in some vodka, gin or tequila, because you know, the kids.


 1 cantaloupe, chopped into large chunks

3 cups water

Juice of 2 limes

1 tbsp honey

1 tsp salt

10-15 basil leaves, chopped


In a blender add the cantaloupe, water, lime juice, honey and salt.  Puree until completely smooth.  Strain through some cheesecloth, making sure to squeeze out all the liquid from the pulp*.  Add the basil and let steep in the refrigerator for at least an hour.

Serve this refreshing beverage over ice.  If you’re feeling frisky, you can make a cocktail out of it by just adding your favorite hooch.  Happy summer!

*Note: Save the pulp and chuck it in the freezer. Add it to your morning smoothie- waste not want not!

Chocolate Stout Float with Homemade Peanut Butter Ice Cream

I took my ice cream maker to the Goodwill last week and on second thought, I shouldn’t have.  That’s because the damn thing only once produced ice cream worth eating.  Honestly whoever buys/bought it should not have to go through the same torture of failed ice cream attempts as I did for the 10 years I owned it.

The one and only time it worked produced this killer recipe for peanut butter ice cream.  It doesn’t require making a custard so pretty much a monkey could do it.  Of course, plopped into a beer, this ice cream is even more awesome.  You can use any stout you want here, but I usually go with Rogue Chocolate Stout because they are a kick-ass brewery and my friend Sebbie is the cover girl for the bottle.  Here is one of the first videos I did for Kin Community, check it out!

Serves 4


For the Ice Cream:

1 cup creamy peanut butter

2/3 cup sugar

1 cup whole milk

2 cups heavy cream

1 tsp vanilla

For the Pretzels:

Pretzel Rods

12 oz. dark chocolate

1 cup salted peanuts, chopped


40 oz. chocolate stout, such as Rogue Chocolate Stout or Young’s Double Chocolate Stout



Freeze the bowl of your ice cream maker.  This usually takes a full day in the freezer to ensure that it is cold enough for making ice cream.

Combine the peanut butter and sugar in the bowl of a stand mixer and beat until smooth, about 1 minute.  Add in the milk and beat for another 2-3 minutes or until the sugar has dissolved.  Make sure to scrape the sides and bottom of the mixing bowl so that all the peanut butter and sugar is fully incorporated with the milk.  Add the heavy cream and vanilla and mix just to combine.  Cover and refrigerate for a minimum of 2 hours.

Pour the ice cream base into the frozen ice cream maker bowl.  Process until the ice cream has thickened, about 20 minutes.  Pour into a freezer safe vessel and freeze for a minimum of 2 hours.

For the pretzels, heat the chocolate either in the microwave or over a double boiler until it is melted.  Do not stir until melted or the chocolate will be grainy.  Dip the pretzel rod into the chocolate and then into the peanuts and place on a wax paper-lined sheet pan.  Continue until all the pretzels are coated.  Let the pretzels set for at least 30 minutes.

To make the float, place a few scoops of ice cream in a glass.  Pour the beer into the glass, making sure to hold the glass at an angle so the beer doesn’t foam up.  Garnish with a chocolate peanut pretzel and enjoy!


Bathtub Gin Cocktail

I like to take baths and I like gin.  I also like the notion of Prohibition-era people making their own hooch in the largest vessel in their apartment, the bathtub.  I also love Dorothy Parker and though she may think this drink is a tad girly, I’m hoping that she’s looking down from her Round Table in the sky in approval.  So without further ado, I present to you the ever springy and refreshing, Bathtub Gin Cocktail.

Thanks to Kin Community for featuring my drink!  If you live in the greater New York City area and can get your hands on a bottle of the Dorothy Parker Gin from New York Distilling Company, then you best use it.  Support an awesome company in my old neighborhood of Williamsburg, Brooklyn!


1 bottle gin

1 tbsp dried English lavender

Fresh lemonade

Fresh lavender



Pour about 2 cups of the gin into a saucepan and add the lavender.  Over low heat, bring the mixture to a boil, watching it very carefully.  Alcohol boils at 175 degrees Fahrenheit, so it will boil in much less time than water.  Once the gin has boiled, remove it from the heat and let cool.  Strain the infused gin through a funnel lined with a coffee filter or cheesecloth back into the bottle.

To make the drink, fill a glass with ice and add 2 oz. of the lavender gin to the glass.  Top with the lemonade and garnish with a sprig of fresh lavender and a slice of lemon.


Shamwreck Shake

Ok, so the title is beyond cheesy, I know.  But I developed this recipe for Kin Community a few St. Patty’s ago with the idea of calling it a Boozy Shamrock Shake, on account that the better part of our nation seems to lose their shit over McDonald’s Shamrock Shake this time of year.  There was some concern that we may piss off the Golden Arches so we changed the name and no matter what you call it, this minty alcoholic milkshake ROCKS!

Serves 2


1 pint vanilla ice cream

2 ounces green crème de menthe

1 ounce Baileys Irish Cream

1 ounce vodka

Fresh mint leaves

Heavy cream

Green sprinkles

Chocolate mints, chopped


Mix the first 5 ingredients in a blender until smooth.

Whip the heavy cream until stiff peaks form.

Pour the Boozy Shamrock Shake into a glass and top with the whipped cream.  Garnish with sprinkles or chocolates and drink immediately!




Hurricane Cocktail

Hurricane CocktailFat Tuesday; the day before Lent (if you’re into that sorta thing), is a great excuse to tie one on midweek and there’s no better way to do that than with the Hurricane Cocktail. Transport yourself to one of my favorite cities, New Orleans, and throw on some Preservation Hall Jazz Band, make yourself a pot of gumbo and get this tropical drink flowing.   I would recommend squeezing extras of the fresh juices for the morning after to bring yourself back to life. These puppies can sneak up on ya!



2 oz. dark rum

2 oz. light rum

¾ oz. fresh lime juice

1 oz. passion fruit syrup*

2 oz. fresh orange juice

2 oz. fresh pineapple juice

Dash of Angostura bitters

Fresh fruit and an umbrella for garnish


In a shaker filled with ice, add all the ingredients except the fruit garnish and shake well.  Fill a hurricane glass to the top with ice and strain the cocktail over it.  Garnish with fruit and an umbrella.  Cheers!

*Homemade passion fruit syrup is best and and easy to make.

Take 1 cup sugar and 1 cup water and bring to a boil.  Scrape the pulp from 6-8 ripe passion fruit into the syrup or alternatively use 1-2 cups frozen passion fruit pulp and cook 1 minute more.  Immediately chill and strain out the seeds.  This will keep in the refrigerator for 2 weeks or can be frozen for later use.


My Darling Clementhyme

My Darling Clementhyme IngredientsSimple syrup, a common cocktail ingredient, is nothing more than equal parts water and sugar. Herbs, citrus, and spices can be added to the syrup to liven up holiday drinks. To make a virgin version of this drink, substitute sparkling wine with seltzer.


  • 1 cup sugar
  • 11 thyme sprigs, divided
  • 1 bottle sparkling wine, such as Prosecco
  • 6 oz. fresh clementine juice
  • 6 strips clementine zest, for garnish
  • 6 oz. cranberry juice


  1. Bring sugar, 5 thyme sprigs, and 1 cup water to a boil in small saucepan. Reduce heat to low, and simmer
    5 minutes. Cool, then strain out solids.
  2. Pour 1 tsp. thyme syrup into bottom of each glass. Fill glass three-quarters full with sparkling wine, then top with 1 oz. clementine juice and 1 oz. cranberry juice. Garnish with clementine zest and 1 thyme sprig.

PER 1-CUP SERVING 129 cal; <1 g prot; <1 g total fat (<1 g sat fat); 14 g carb; 0 mg chol; 9 mg sod; <1 g fiber; 12 g sugars

Bangkok Flip

Bangkok Flip

This recipe is a fun, tropical substitute for classic eggnog. Tamarind paste is commonly found in Asian and Latin markets, but equal parts lime juice and honey work well as
a replacement. Garnish with a dusting of cinnamon, if desired.


  • 1 13.5-oz.can full-fat coconut milk, chilled overnight in refrigerator
  • 4 oz. white rum or pineapple juice
  • 1/3 cup honey
  • 11/2 Tbs. grated fresh ginger
  • 1 tsp. tamarind paste


Blend all ingredients with 11/2 cups ice in blender 10 seconds, or until frothy. Divide among martini glasses, and serve.


Sage Julep

Sage JulepIn this twist on the Kentucky classic, sage stands in for mint, and Meyer lemons are added for a unique winter cocktail.


  • 36 fresh sage leaves – 30 torn in half (1/2 cup), 6 left whole for garnish
  • 5  Meyer lemons or regular lemons – 3 quartered, 2 sliced for garnish
  • 6  Tbs. light brown sugar
  • 12 oz. bourbon or unsweetened iced tea
  • 6 oz. seltzer water (3/4 cup)



  1. Chill 6 tumblers in freezer
  2. Make each drink individually by placing 10 sage leaf halves, 2 lemon quarters, and 1 Tbs. brown sugar in shaker. Mash together with muddler or back of spoon 30 seconds, or until aromatic.
  3. Add 4 ice cubes, and top with 2 oz. bourbon and 1 oz. seltzer. Shake well.
  4. Fill chilled tumbler with crushed ice. Strain julep mixture from shaker over ice, and garnish with Meyer lemon slice and sage leaf.

PER 1-CUP SERVING 186 cal; <1 g prot; <1 g total fat (<1 g sat fat); 15g carb; 0mg chol; 5mgs od;<1g fiber; 14g sugars

The Red-Headed Mary

Red Headed Mary

Fresh carrot juice replaces tomato juice to create a bright, surprising take on the Bloody Mary, perfect for holiday brunch buffets. If you like your drinks spicy, add a few dashes of your favorite hot sauce.


  • 4 cups fresh carrot juice 12
  • 1/4 cup lemon juice
  • 2 Tbs. fresh or prepared horseradish
  • 2 Tbs.vegetarian Worcestershire sauce


Stir together all ingredients in pitcher, and season with salt and freshly ground black pepper, if desired. Chill 1 hour before serving.

Serves 6
PER 1-CUP SERVING 195 cal; 2 g prot; <1 g total fat (0 g sat fat); 16 g carb; 0 mg chol; 179 mg sod; <1 g fiber; 13 g sugars