6 Bubbly Recipes You Need to make this weekend
Fridays mean a COCKTAIL ROUNDUP of some light and bubbly recipes for y’all…
How are we all feeling? I figured y’all could use some recipes on the lighter side for the weekend
Cheers y’all!
A lighter take on a Martini built long. Gin, vermouth, and Manzanilla sherry keep it dry and crisp, while olive brine adds salinity. Finished with tonic for lift and length.
Cheers, y’all!
ingredients:
1½ oz | 45 ml Gin
¾ oz | 22.5 ml Vermouth
¾ oz | 22.5 ml Manzanilla Sherry
½ oz | 15 ml Olive Brine
Tonic Water
Olive (garnish)
Lemon Twist (garnish)
instructions:
Stir all ingredients except tonic with ice. Strain into a highball glass over large cubes, top with tonic, and garnish with an olive and lemon twist.
Let’s keep this real simple…
This one is built in the glass and is very easy to make!
Cheers, y’all!
ingredients:
1½ oz | 45 ml oz Gin
½ oz | 15 ml Blood Orange Syrup
1 oz | 30 ml Fresh Grapefruit
4 Dashes Orange Bitters
3 oz | 90 ml Elderflower Tonic Water
Dehydrated Blood Orange Wheel (Garnish)
instructions:
Combine all ingredients except garnish into a shaking tin with ice. Shake and strain into a Collins glass over ice. Top with soda water. Garnish. Serve and enjoy!
I’m over here swiping ingredients from other creators 😬
A bright, highball-style Ranch Water with added depth from charred citrus. Tequila stays crisp, while blood orange and lime keep it fresh and balanced. Built for warm weather and easy drinking.
check out this easy Ranch Water recipe for your next pool party.
Cheers, y’all!
ingredients:
2 oz | 60 ml Tequila
1 oz | 30 ml Charred Blood Orange Juice
¾ oz | 22.5 ml Lime Juice
Soda Water
Charred Blood Orange Wedge (Garnish)
instructions:
To a collins glass with ice, add 1oz of soda water, add fresh squeezed charred blood orange + lime juice, add tequila. Top with soda water and stir. Garnish with a charred orange wedge.
This Venetian twist on a Bicicletta - The Vaporetto 🚤
A low-proof aperitif built for warm afternoons. Rosé keeps it light, Cappelletti adds bitterness, and olive brine brings a subtle savory edge. Serve cold and lightly diluted.
Cheers, y’all!
ingredients:
2 oz | 60 ml Rosé
2 oz | 60 ml Cappeletti
½ oz | 15 ml Meyer Lemon Soda Water
¼ oz | 7.5 ml Olive Brine
Lemon Wheel
Olive
instructions:
Add all ingredients to a wine glass filled with ice. Stir gently to combine and chill. Garnish with a lemon wheel and olive.
This was introduced to me back in 2015 and it couldn’t be simpler.
The coffee tonic was introduced to me by my friend brooksreitz back when I tried jackrudycocktailco’s tonic syrup for the first time. I thought the herbal, sweet, and bitterness of the their tonic would be little odd with coffee but man was I wrong. I still drink these on occasion and still love the combo with a little lemon twist. The best part is its only two ingredients.
Cheers y’all.
ingredients:
6 oz | 177 ml Tonic Water
2 Shots Espresso
Lemon Twist
instructions:
Serve in any glass over ice, express lemon oils and add the twist.
Check this out!
A cold-weather highball built for February. Rye whiskey brings structure, allspice dram adds warmth, and dry cider keeps it bright and balanced.
Cheers, y’all!
ingredients:
2½ oz | 75 ml Rye Whiskey
½ oz | 15 ml Allspice Dram
4 Dashes Orange Bitters Dry
Dry Sparkling Cider
Torched Anise (Garnish)
instructions:
In a Collins glass with an ice spear, add cider. Combine bourbon, dram and bitters in a mixing glass with ice. Stir, strain and pour into the Collins glass. Top with Cider. Garnish with a torched star anise. Serve and enjoy!
Disclosure:
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If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own or in collaboration with other talented persons.
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What if we made an apple pie with vanilla ice cream into a drink?
#ad21+ Today with my friends at @traegergrills, we’re going to find out what happens when you take a classic southern dessert and turn it into a tasty fall cocktail. It all starts with the smoked apple pie syrup. For this recipe, I used the Traeger Woodridge Elite since it has a built-in infrared side burner so I could make the syrup while smoking some juicy honeycrisp apples dusted with cinnamon sugar.
Of course we’re using apple wood pellets at 375 for about 45 minutes just to give them that kiss of smoke and concentrate their flavors a bit before adding it to our baking spices, brown sugar to make our syrup.
The topping is a non-negotiable, a salted maple, vanilla cold foam to really drive home that vanilla ice cream on top of an apple pie. That smokiness from the apple gives this recipe a one-of-a-kind, but familiar flavor profile and you’ll want to make over and over again. Just make sure to make enough of that syrup.
Cheers y’all!
#TraegerGrills #TraegerPartner