Hush Cocktails appears every Friday on Fox 5 News San Diego.
Below is an archive of cocktail recipes that we have made on the show.
Southern Hurricane
2 oz Light Rum
2 oz Dark Rum
1 oz Southern Comfort
2 oz Pineapple Juice
1 oz OJ
1 oz Lime juice
Combine all ingredients in a shaker or blender- Blend, or shake with ice and strain over clean ive into a Hurricane Glass. This drink is meant to be big, so don't be afraid to whip up a batch as a punch and serve out of a large tub or bowl for a sizable party! Simply multiply the oz by the number of guests who will be attending and add a few large ice cubes to chill and dilute
Sazerac
2 oz Rye Whiskey
1/4 oz Simple Syrup
3 Dashes Peychaud Bitters
2 Dashes Angostura Bitters
Herbsaint Rinsed Glass
Garnish - Lemon Twist
Combine all ingredients in a mixing glass, stir, strain into a chilled rocks glass rinsed with Herbsaint and garnish with a lemon twist
Raising the Dead
3/4 oz Rye Whiskey
3/4 oz Tuaca
3/4 oz Lillet Rouge
3/4 oz Fresh Lemon Juice
Dash of Pernod and Absinthe
Combine all ingredients in a shaker, shake, strain into a chilled coupe or martini glass served up
Lavender & Lace
1oz Gin
.5oz lavender syrup
.5oz fresh lemon
Top with champagne
The syrup is simple, you need 2 cups water, a jar of lavender buds (can be found in the spice section at your local supermarket) bring the water and 3 tablespoons lavender to a boil, let sit for 15-20 minutes, strain off bits of lavender through a fine strainer, and add 2 cups of sugar. Stir until dissolved. You can also use this syrup to make a lavender lemonade, or lavender soda.
Jasmine Kiss
1.5oz Gin
.75oz Aperol
.75oz fresh lemon
.75oz simple syrup
Garnish with rose petal
Chocolate Lust
1 oz Brandy or Cognac
1 oz Orange Liqueur
4 oz hot chocolate
1 oz fresh whipped cream
shaved dark chocolate garnish
Make or buy hot chocolate or mix (Erin likes Starbucks) in a warm mug, add cognac and orange liqueur, fill mug with hot chocolate leaving enough room for the fresh whipped cream. *To make fresh whipped cream take 3 oz heavy cream and 1 oz simple syrup (equal parts sugar and water) put in a jar or any container with a lid and cover, shake vigorously for 45 seconds to a minute, use a spoon to dollop onto your hot chocolate and grate chocolate shavings on top.
Butterfly Kisses
(named for the popular wedding song played during many father/daughter dances at weddings and a great way to jump start the reception)
4 oz Vodka or Gin
6 oz Freshly squeezed grapefruit juice
3 oz distilled water
Combine all ingredients in jar, bottle, or other 12 oz container, refrigerate overnight. Place in a a steel tub on ice and let the guests serve themselves!
It is VERY important to stress that these drinks must be diluted or your entire wedding party will be falling down drunk. Most cocktails are shaken or served over ice, but when drinking directly from a chilled vessel you must add water content to balance the drink.
Kiss the Girl
3.5 oz Pineapple infused Rum or Pisco
1 oz fresh lime juice
1 oz simple syrup (equal parts sugar to water) 2.5 oz distilled water
Combine all ingredients in jar, bottle, or other 8 oz container, refrigerate overnight. Place in a a steel tub on ice and let the guests serve themselves!
To infuse rum or pisco-
Cut up one whole pineapple per 1L bottle of liquor, let sit over night, strain off through a fine mesh kitchen strainer and keep refrigerated, lasts up to 7 days.
Basil Smash!
1 1/2 oz Bulldog Gin
1 oz Habanero Lime syrup (see below for recipe)
3/4 oz fresh lime juice
3-4 leaves of fresh basil
top with Perrier Sparkling water
Combine all ingredients EXCEPT sparkling water in a cocktail shaker, shake, strain over clean ice and top with Perrier sparkling water
*HUSH TIP*
After shaking, strain cocktail through a fine mesh strainer or tea strainer to remove any bits of muddled herb, fruit, or citrus flesh
Rosemary's Baby
1 1/2 oz Fortaleza Reposado Tequila
1/2 oz Yellow Chartreuse
1/2 oz Cointreau
1/2 oz fresh lime juice
Fresh muddled rosemary (or rosemary infused Cointreau, see below for recipe)
top with Perrier Sparkling water
Garnish- Sprig of fresh rosemary
Combine all ingredients EXCEPT sparkling water in a cocktail shaker, shake, strain over clean ice and top with Perrier sparkling water
*HUSH TIP*
After shaking, strain cocktail through a fine mesh strainer or tea strainer to remove any bits of muddled herb, fruit, or citrus flesh
Habanero Lime Syrup
1 quart simple syrup (equal parts sugar and water)
2 habanero peppers
5 limes
micro plane or zester
In a quart of simple syrup, place 2 medium sized habanero peppers (seeds removed) in a quart container, zest 5 limes with a zester or micro plane (using only the skins of the fruit, not the flesh)
*HUSH TIP*
The zested limes can be saved to juice for the cocktails. Let sit overnight, and strain through a fine mesh strainer or tea strainer to remove the bits of pepper and lime zest into a clean glass bottle and refrigerate.
*HUSH TIP*
add a half ounce of any unflavored vodka to extend the shelf life of the syrup, keeps up to 2 weeks.
Rosemary Infused Cointreau
1 375 ml bottle of Cointreau
8-10 sprigs of Fresh Rosemary
In a separate container, combine Cointreau and whole sprigs of fresh rosemary. let sit for 24 hours, strain through a strainer back into bottle to remove bits of rosemary. Keeps indefinitely.
*HUSH TIP*
For an elegant display, take a small, clear, glass bottle and store the liquid in it rather than the original bottle, place one unbroken sprig of fresh rosemary and a gift tag with a straw ribbon for a label.
*ALTERNATE HUSH SERVING TIP*
Try a splash of the rosemary infused Cointreau with Perrier sparkling water or sparkling wine for a light and refreshing aperitif
Gimlet
2 oz Bulldog Gin
3/4 oz Fresh squeezed Lime Juice
3/4 oz Simple Syrup (equal parts sugar to water)
Garnish- Lime Wheel
(can be served up or on the rocks)
Combine all ingredients into a cocktail shaker with ice and shake. Strain into a chilled cocktail glass or over clean ice into a rocks glass, garnish with a lime wheel.
Aperol Spritz
1 oz Aperol
2 oz Champagne or Sparking Wine
2 oz Club Soda
Garnish- Grapefruit twist
(served over ice in a highball or rocks glass)
Build in a highball glass with ice, adding 1 oz of Aperol and top with equal parts sparkling wine and club soda, stir gently, garnish with a long strip of grapefruit peel.
Daiquiri
2 oz Atlantico Rum
3/4 oz Fresh squeezed Lime Juice
3/4 oz Simple Syrup
Garnish- Lime wheel
(can be served up or on the rocks)
Combine all ingredients into a cocktail shaker with ice and shake. Strain into a chilled cocktail glass or over clean ice into a rocks glass, garnish with a lime wheel.
Bloody Mary 13
1 1/2 oz Crystal Head Vodka
1/2 oz dry sake
1/2 oz fresh lemon or lime juice
4 oz tomato juice or V8 juice
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon wasabi powder (available in the Asian food section of any grocery store)
3 dashes soy sauce
2 large olives for garnish
When you are making the Bloody Mary you want to add all ingredients into a serving pitcher and stir before pouring. If you are making individual Bloody Mary's you need to "throw" the cocktail meaning pour into one glass and then another to stir up the contents instead of shaking it so you do not add to much water dilution.
Dark Crystal
1 oz Crystal Head Vodka
1 oz Fernet Branca
1/2 oz simple syrup (equal parts sugar and water)
A combination of vodka and Fernet with a touch of sweetness equal parts Fernet to vodka with a splash of simple syrup. It can be served at room temperature for a more flavorful shot (which is how I like it) or simply put both the bottles of Fernet and vodka in the freezer to keep them cold.
Pimientos Dulces
2 oz Herradura Silver Tequila
1 oz Cointreau
3/4 oz fresh lime juice
1/4 oz simple syrup or agave nectar 3 slices yellow bell pepper
3 slices fresh cucumber
Blackberry Mint Margarita
2 oz Silver Tequila
1 oz Cointreau
3/4 oz fresh lime juice
1/4 oz simple syrup or agave nectar 2 sprigs of mint
3 blackberries
Mindanao Margarita
2 oz Silver or Reposado Tequila
1 oz Cointreau
3/4 oz fresh lime juice
1/4 oz simple syrup or agave nectar 3 chunks fresh pineapple
chili lime rim
Instruction Method for Fresh Fruit/Veggie/Herb Margarita-
Combine the veggies, fruit or herbs in a cocktail shaker with the simple syrup or agave nectar (this will help with the muddling process by making the contents slightly wet and more malleable) muddle the veggies, fruit, or herbs, then add the Tequila, Cointreau and fresh lime juice, shake well, then strain trough a fine mesh strainer or tea strainer into a cocktail glass straight up or into a rocks glass over clean ice, and garnish with a lime wheel and a piece of the fruit, veggies, or herbs used in the Margarita.
Original Margarita
2 oz Silver Tequila
1 oz Cointreau
3/4 oz fresh lime juice
1/4 oz simple syrup or agave nectar
Combine All ingredients in a cocktail shaker, shake, strain over clean ice into a rocks glass or a stemmed cocktail glass straight up. Garnish with a lime wheel.
Ruby Slipper
1/2 oz Rhuby Rhubarb Liqueur
2 dashes Rhubarb bitters
1 dash Peychauds bitters
Top with Champagne or sparkling wine build and serve in a Champagne Flute
Midnight Kiss
1.5 cups of Atlantico Rum
1/4 cup Carpano Antica
1.5 cups Coconut Water
1/4 cup Simple Syrup (equal parts warm water and sugar)
1.5 cups Sparkling Wine
1.5 cups Perrier Sparkling Water
2 oranges for garnish
Add Atlantico Rum, Carpano Antica, Coconut Water, Simple Syrup, in a glass 2 quart Jar with a lid that has a latch that can be purchased at Great News Cookware, San Diego - (http://www.great-news.com/). Peel both oranges into a spiral and let sit in mixture. Once ready to serve add the sparkling wine and the Perrier Sparkling water into the martini pitcher that can be purchased at Great News Cookware, San Diego https://www.discountcooking.com/shop/search.php?mode=search&page=1&keep_https=yes and stir with ice and serve!
BearBerry Bubbles
1/2 oz Fresh Cranberry Sauce infused Cointreau
Fill Glass with Yellowtail Bubbles Rose in a Champagne Flute
Citrus VIno-Jito
1 oz satsuma tangerine juice
1 oz Cointreau
1 oz Sauvignon Blanc
1 dash Orange Bitters
1 sprig of mint
Top with club soda
Add all ingredients and shake. Serve on the rocks or up
Noche Buena
1.5 oz cinnamon infused Fortaleza Reposado
1/2 oz Fresh lime Juice or juice a half of a lime
Teaspoon of Agave Nectar
Top with cinnamon infused Club Soda
Grate Fresh Cinnamon on top
Serve on the rocks.
To infuse the bottle of 750ml Fortaleza Reposado tequila, just add 5 sticks of whole cinnamon and let sit over night.
To infuse the club soda add 5 sticks of whole cinnamon sticks and let sit over night. Invest in a soda stream! It is not only great for the environment it is easy to make flavored waters for low calorie options as well!
