ERIC NELSON — EEM, PORTLAND, OREGON
A bootlegger’s reimagining of the swanky Sidecar, straight moonshine added to cointreau, lemon juice, and cognac will rev up your engines for chasing down a great time from one mountaintop to the next.
Struck with a little white lightning, this revamped Manhattan is high proof that moonshine—especially cherry-infused, including a hooch-soaked maraschino cherry—can even make perfection a little more perfect.
Cava has always been a celebration drink in Spain, but with prices being so affordable these days I thought I could make a sangria with it. The result is so refreshing, fruity and sharp.
A Prairie Home Compansion host Chris Thile has been obsessed with sherry lately. He shares this recipe for a sherry cocktail for the holiday season.
Tamarind is a tropical pod with a sticky brown flesh that is both tangy and sweet. Dissolved in varying concentrations, it can be used to make a thin, tart water or a thick, pulpy puree.
What you need:
1. Combine the lime zest, agave syrup, and sea salt in a 32 oz Mason jar.
Combine all ingredients in a cocktail shaker filled with clean ice (and a few mint leaves if you have them). Shake well for 10 seconds or longer. Strain through a fine mesh strainer. Garnish with crushed pink peppercorns or a mint leaf.