Devils Advocate

This complex cocktail plays Devils Advocate many times over with rich cherry, molasses and coco found in Zacapa Centenario Rum, that slowly unfolds into hints of blackberry, blueberry – clove spice then lingers with a subtle nutty woodiness from Palo Cortado Sherry.

  • 1.5 oz Zacapa Centenario Rum
  • .5 oz Palo Cortado Sherry
  • .5 oz Cynar
  • .5 oz Spiced Blackberry Syrup
  • 2-3 dashs Weatherby’s Fig Fenugreek Bitters

Combine all ingredients into a beaker with ice. Stir well. Fine strain into a chilled rocks glass over ice. Garnish with blueberries or blackberries.

Spiced Blackberry Syrup

  • two cups (two baskets) blueberries
  • two cups (two baskets) blackberries
  • 1 cup brown sugar
  • 1/2 cup water
  • 1 cinnamon stick
  • 1 whole clove
  • 1 green cardamom pod

Combine all ingredients into a saucepan with a pinch of salt. Bring up to a boil and stir until all of the brown sugar has dissolved. Reduce heat to a simmer, stirring occasionally adding more water as needed. Once all of the fruit is very soft, about half an hour-turn off heat, cover saucepan and let cool. Once the syrup is cooled fine strain it into an airtight container.

Southern Afternoon

Rule Number one on a southern afternoon, or any time after noon…

” Always stick around for one more drink. That’s when things happen. That’s when you find out everything you want to know.”

—  John Berendt, Midnight in the Garden of Good and Evil

  • 1.5 oz Bulleit Bourbon
  • .5 oz Fresh squeezed grapefruit juice
  • 2 Fresh raspberries
  • Regan’s Orange Bitters

Muddle raspberries at the bottom of a shaker. Add Bulleit, grapefruit juice, bitters and ice. Shake well. Fine strain into a chilled coupe glass. Garnish with a grapefruit peel.

Au Natural

The past few days have been full of errands. I have been running nonstop from one place to another. This afternoon, arms loaded with bags, I came in my front door, dropped everything and made this cocktail. An ‘Au Natural’ plum cooler with my favorite pisco. It was the perfect way to un-wind and catch my breath.

  • 2 oz Encanto Pisco
  • 3 oz Plum Syrup
  • 1 oz Fresh squeezed lemon juice
  • 1 oz Sage Brown Sugar Simple Syrup
  • Fever Tree Club Soda

Add all ingredients into a chilled rocks glass with ice. Bar spoon stir. Top with Fever Tree Club Soda, stir again. Garnish with a sprig of sage and a plum wedge.

Plum Syrup

  • 3 dark purple juicy plums
  • 1 cup of water

Cut plums into fourths. Add plums and water to a small saucepan. Bring the water up to a boil for two minutes, and then turn down to a simmer for ten minutes. Let cool. Fine strain solids out and syrup into an airtight container.

Brown Sugar Sage Simple Syrup

  • 3 tablespoons fresh washed chopped sage leaves
  • 1 cup organic brown sugar
  • 1 cup water

Combine all ingredients into a saucepan. Bring up to a boil. Turn down heat and let simmer for ten minutes. Let cool. Fine strain into an airtight container.

Eternal Optimist

One of my best guy friends is very much in the public eye. I can’t tell you who he is but I guarantee he is on your television almost every night.  I have to laugh because when we go out for a cocktail, nothing makes him happier than vodka with cranberry juice. Here is this six-foot tall, muscular, extremely handsome man with a pink drink. Where as, I drink whisky, neat. Although, this is one pink drink I would throughly enjoy!

‘Eternal Optimist’ has subtle, fresh aromas of grapefruit on the nose which leads to juniper, vanilla, citrus and slightly bitter orange on the palate. It is brightened with raspberry bubbles that create a slightly sweet taste followed with a long lasting hint of ginger spice finishes this fizz off.

  • 1.25 oz Meyer Lemon-Clementine Infused Tanqueray
  • .75 oz Fresh squeezed lemon juice
  • .5 oz Citrus-Ginger Honey syrup
  • 10 raspberries
  • 3 oz Fever Tree club soda

Combine all ingredients in a shaker with ice. Fine strain into a chilled Collins glass. Top with club soda. Garnish with raspberries.

Citrus-Ginger Honey Syrup

  • 1 cup water
  • 1 cup Branches Citrus Blossom Honey
  • ¼ cup fresh peeled and sliced ginger root

Combine all ingredients in a saucepan. Bring up to a boil.  Turn down the heat and let syrup simmer for about ten minutes, stirring occasionally. Let cool. Fine strain into an airtight container.

Lemon-Clementine Infused Tanqueray

  • Rinds of 4 Meyer Lemons peeled as thin as possible
  • Rinds of 6 Clementine Orange peeled as thin as possible
  • 1 liter bottle of Tanquray Gin

Take the rind of four Meyer lemons and five Clementine oranges until you have approximately one cup of rinds.  Place in a liter on Tanqueray. Let sit for four days shaking at least once daily. Fine strain into an airtight container.

Fear or Desire


I made these Peach Bulleit Juleps for a party I was hosting in Dallas. We were on the rooftop next to the pool and it was the perfect cocktail to beat the heat. The Julep’s certainly cooled everyone off, set them free and if there was any shyness or fear among my guests it quickly melted into desire.

  • 2 oz Bulleit Bourbon
  • 2 oz Grilled Peach Syrup
  • 3 to 5 Fresh mint leaves

In a Julep glass muddle mint leaves and Grilled Peach Syrup. Add Bulleit Bourbon, top with crushed ice. Stir well. Add a mint spring for a garnish

Grilled Peach Syrup

  • 5 Fresh Juicy Yellow Peaches
  • 3 tablespoons Savannah Bee Orange Blossom Honey
  • ½ teaspoon cinnamon

Cut five juicy ripe peaches in half and place them on a hot grill. Grill the peaches until the grill marks are almost black. This gives the peaches a slightly smoky taste. Scoop out inside of peach flesh with a spoon and place it in a saucepan. Add honey, a pinch of cinnamon and one-fourth cup of water. Let simmer for ten minutes adding water if necessary. When the consistency is such that the syrup coats the back of a spoon, turn the heat off, let cool and fine strain into an airtight container.

Strawberry Coquette


The farmers market was full of fresh strawberries this past weekend. This cocktail with muddled strawberries paired with Bushmills Irish Honey and gorgeous, warm weather made me one happy girl!

  •  1.25 oz Bushmills Irish Honey
  • 3/4 oz Aperol
  • 1/2 oz Cocchi Vermouth di Torino
  • 2 fresh strawberries
  • 2 dashes Rhubarb bitters

Cut a strawberry into fourths and muddle it in a beaker and add the other ingredients and ice. Stir. Fine strain the cocktail from the mixing glass into the rocks glass over ice and garnish with a strawberry.