Signature Cocktails to Curl up with in Winter

jake and i spend most of the week at job sites, with clients, attending events, catching up with friends when we can (we all have crazy busy lives!), discussing and figuring out ways to improve and evolve our brand.  our weekends have become a time for us to pause on the fast-paced business dialog and shift gears to a more laid-back creative dialog which works really well when you're homebodies who love going grocery shopping.... don't laugh, i know all of you do too..

we love these trips because each visit means we've dreamed up a delicious home-made meal or a unique, one of a kind craft cocktail, or BOTH! when it comes to our homemade delicacies, we go all the way to make it an experience  - garnishes, home-made simple syrups, x-large ice cubes and beautiful glassware. we put together a lineup of cocktails we both love and would love to make again if anyone wants to come over! 

what's your approach to indulgence? do you take weekends to pause and tap your creativity?


Spiced Pear Gin Fizz




1 Egg white, large

1 1/4 oz Lemon juice, fresh

3/4 oz Spiced pear simple syrup

2 Cardamom pods

4 Star anise

1 cup Sugar

1 oz Club soda

2 oz Gin

1 cup Water



Fill a cocktail shaker with ice. Add gin, lemon juice, egg white, and Spiced Pear Simple Syrup (recipe follows) to cocktail shaker. Replace lid and shake for 15 seconds or until shaker becomes frosty. Strain into cocktail glass. Top with club soda, garnish with star anise, and serve.


Fig & Thyme



2 ripe figs, quartered

1 ounce thyme simple syrup {see recipe below}

1 1/2 ounces light rum {Downslope was my choice}

1/4 ounce Rothman & Winter Orchard Apricot Liqueur

1/4 ounce allspice dram {St. Elizabeth‘s or your own, recipe below}

3/4 ounce fresh lemon juice

In a mixing tin, muddle the figs with the thyme simple syrup.

Fill the tin with ice.

Add the light rum, apricot liqueur, allspice dram, and lemon juice.

Shake well and double strain into coupe glasses. Optionally, double strain into cocktail glasses filled with ice and top with a splash of seltzer.

Garnish with a sprig of freshly cut thyme.



For the thyme simple syrup

Add sugar and water to a small saucepan and stir on medium heat until the sugar dissolves. Once dissolved, add thyme and let simmer for 10 minutes. 

Remove thyme and pour into a heat-safe glass jar.  Let cool before using in your cocktail. This can be refrigerated for up to two weeks 

For the cocktail

Add the fig (quartered) and thyme simple syrup to the bottom of your mixing glass. Break up the pieces of fig by muddling lightly. If your fig is nice and ripe you probably won't even need a muddler. I used my barspoon! 

Once muddled, you'll immediately notice the vibrant colors of the fig bleeding into your glass. Next, fill your mixing glass with ice, and add the remaining few ingredients. 

Snap your shaking tin on top of your mixing glass and seal it into place with a firm whack with the palm of your hand. Give it a good shake for a full 10 seconds. Make sure you smile, especially if you're alone at home with your dog (like me)! 

Crack open your shaker and double strain through a fine mesh strainer into a cocktail glass. Garnish with a sprig of fresh thyme and half of a fig.


Cinnamon Rosemary Old Fashioned



Cinnamon Rosemary Simple Syrup

1/2 cup honey

1/2 cup water

6 sprigs rosemary

3 cinnamon sticks

For the Cocktail

4 teaspoons cinnamon rosemary simple syrup

3 dashes angostura bitters

2 ounces bourbon

1 orange peel

rosemary sprig for garnish optional



Start with making the simple syrup. In a small saucepan, combine honey, water, rosemary sprigs, and cinnamon sticks over medium heat. Bring to a simmer, stirring frequently until honey has dissolved into water. Remove from heat and allow to cool completely. Once cool, remove rosemary and cinnamon sticks and transfer to an airtight container.

When ready to make the cocktail, add 4 teaspoons of the cinnamon rosemary simple syrup and 3 dashes of bitters to an Old Fashioned glass. Swirl syrup and bitters around in glass. Add bourbon, ice, orange peel, and stir. Store extra simple syrup in airtight container in refrigerator. Enjoy!


Honey Sage Gin Fizz



3 ounces gin

1/2 – 1 ounce honey sage syrup, depending on your desired level of sweetness (recipe below)

1/2 ounce fresh lime juice

5 ounces club soda

fresh sage leaves for garnish

Honey sage syrup:

1/2 cup honey

1/2 cup water

5-6 fresh sage leaves 




muddle sage leaves with gin, fresh lime joice and Homemade honey sage Syrup or other natural sweetener.

Pour over ice, and add club soda.

Stir and garnish with extra sage.

Plum and Thyme Prosecco Smash



2 Plums

6 Thyme Sprigs

Juice from one Lemon

4 Tbsp. Thyme Simple Syrup (1/2 Cup of Sugar, 1/2 Cup of Water, bring to a boil, remove from heat, add thyme sprigs, stir, and let cool.  Chill until ready to use.)

1 Bottle of Prosecco or your favorite bubbly 



Peel and chop 2 plums.  

Muddle the plums with the thyme simple syrup and lemon juice until all of the plum juices have been released. Shake with ice in a cocktail shaker.Pour over crushed ice evenly between two glasses.Top off with Prosecco, and then garnish with extra plum slices and thyme sprigs. 


Pear & Ginger Sage Champagne



1 cup honey

3 cups water

2 whole pears, peeled, cored and diced

1 large chunk of ginger, peeled and diced

20 fresh sage leaves + additional for garnish

1 bottle of your favorite champagne or sparkling wine



In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves. Simmer until the mixture has reduced by 1/3. About 15-20 minutes, stirring occasionally. Remove from heat and let the mixture steep for an additional 10 minutes.

Strain the syrup into a large mason jar. Discard the ginger and sage leaves.

To assemble the drinks place a few pieces of the cooked pear into each glass followed by 1-2 Tablespoons of the simple syrup. Add the champagne and enjoy.