holy city handcraft | RECIPES

Cocktails, Rum Miguel Buencamino Cocktails, Rum Miguel Buencamino

The Neighborhood Stroll

Here is the cocktail I made using aquafaba (liquid from chick peas). It is perfect for any occasion, whether you’re looking for an after dinner drink recipe or looking to dunk on the neighborhood basketball hoop... this one is for you... ok, maybe don’t try drinking and dunking.

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Cocktails, Rum Miguel Buencamino Cocktails, Rum Miguel Buencamino

Breakfast Mai Tai

When the cocktail name starts with ‘Breakfast…’ 👀

Heard it was #NationalMaiTaiDay and figured it would be a good time to peruse the ‘Simple Tiki’ cocktail book off the bar shelf to find a simple take on a classic Mai Tai. The Breakfast Mai Tai by @lilfannyfoofu at @donnabklyn was the one that caught my eye. Now its no secret that Banana du Bresil and overproof rum go together like peas and carrots (where my Forrest Gump fans at, amirite? …sorry, nerd over here) - this recipe was right up my alley and it surely didn’t disappoint.

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Cocktails, Rum, Spritz, Spiced Rum Miguel Cocktails, Rum, Spritz, Spiced Rum Miguel

The Spiced Apple Spritz

You didn't think I'd leave you hanging with just ONE use for that Spiced Panela syrup did you? Get ready to savor the cozy flavors of the season with our delightful holiday-inspired spritz cocktail. This refreshing and aromatic drink features crisp apples infused with a blend of warm fall spices, creating a perfect balance of sweet and spicy notes. Let this exquisite spritz be your go-to beverage for festive gatherings or simply a cozy night in. Cheers to a taste of autumn in every sip!

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Blog, Charleston, Cocktails, Rum Miguel Blog, Charleston, Cocktails, Rum Miguel

The Temperance Cocktail

I've made a ton of cocktails over the past few years, but if I were to label one a Holy City Handcraft 'Signature' cocktail, this particular one may have come closest. Check out my collaboration with Striped Pig Distillery and Charleston Food Writer (Candy Herriott) as I create one of the best cocktails I've ever made (if I do say so myself) -- recipe after the jump!

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