Not every cocktail has to pack a high-alcohol punch to be delicious. This particular spring sipper features fresh cucumber, dill, and spring pea pods, along with low ABV Junmai sake. It’s light, refreshing, and sessionable. Cheers!
Jayme is a freelance writer and photographer, aspiring wine-maker, and Certified Sommelier in Denver, Colorado. When she’s not selling wine on the floor at the restaurant, she can be found in her garden or kitchen. Jayme curates the blog, holly & flora, where she writes about cultivating, cocktailing, and creating, from garden to glass.
This is a twist on a classic cocktail, the Sidecar. Cognac is replaced with a more rustic Armagnac, and Cointreau is replaced with Solerno blood orange liqueur. The resulting combination is tart and citrusy, yet balanced and rich, set off with a cinnamon-sugar rim.
This cocktail is a great alternative to a traditional margarita and a great way to broaden your horizons with tequila. Using strawberries and tequila, this drink is a fun fiesta version of the classic gin sour.
This version of the Long Island Iced Tea is warmed up with a fall-flavored theme. Subbing barrel-aged gin, honey-infused vodka, and aged rum makes for a richer flavor profile. All of these flavors marry perfectly with sparkling cider. The result is a crisp, bright, cozy cocktail that is still deceptively on the strong side.