Cocktail Hour | Tequila Sunrise

There are two ways to serve this concoction, made popular to in 1970s-the traditional method, served over ice in a highball glass, or shaken and served up in a cocktail glass. Either will achieve the "sunrise" effect.


1 1/2 ounces silver tequila
6 ounces fresh orange juice
1/2 ounce grenadine (or Chambord)
2 or 3 ounces chilled club soda (optional)

STIRRED OVER ICE. Pour the tequila and orange juice into an ice-filled highball glass, and stir. Float the grenadine on top, and let it slowly descend through the drink. Top with club soda, if desired.
SHAKEN. Pour the grenadine in the bottom of a chilled cocktail glass. Shake tequila and orange juice vigorously with ice, and strain into the glass.

I prepared mine stirred and it was super good. I added the club soda...well, I actually had tonic at home and used that. 

Cocktail Hour | Classic Manhattan

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This drink is a strong one. Eh, or maybe it's just strong for my taste. I actually added a little bit of the maraschino cherry juice to sweeten it up a bit.


2 ounces rye, bourbon, or blended Canadian Whiskey
3/4 ounce sweet vermouth
2 to 3 dashes bitters
Maraschino cherry

Stir the ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Garnish with cherry.

Cocktail Hour | Moscow Mule

This is my first recipe post! I have been thinking about including a recipe series for quite sometime and I'm hoping to keep up and do a drink recipe twice a month. This is one of my favorite cocktails, hands down. I'm usually a craft IPA brew drinker but when I'm at a cocktail bar, I definitely try the bar's version of this drink.


2 ounces vodka
1/2 ounce fresh lime juice
4 ounces ginger beer
lime wedge

Pour the vodka and lime juice into an ice-filled highball glass. Top with ginger beer and stir. Squeeze the lime wedge over the drink, and drop in. 

Simple right? I suggest using Fentimans Ginger Beer. It's spicy and really aggressive on the ginger. I found it at a local organic market in Indianapolis. I also used Stoli vodka but any vodka will do.

Recipe from "The Ultimate Bar Book" by Mittie Hellmich