Tennessee Rum Toddy

It works like magic. Mood lifter. Warms your core. And the Spiced Simple brings cinnamon, ginger, allspice, and more to make this Tennessee Rum Toddy your future favorite for sipping by the fire. Put on the kettle and make a few tonight.

INGREDIENTS:

6oz. Hot Water

English Breakfast Tea Bag

1.5oz. Aged Rum

1oz. Eli Mason Spiced Simple Syrup

Large Lemon Wedge

Brew the tea as always and stir in the Rum and Spiced Simple Syrup. Squeeze in the lemon wedge and drop into the glass.

Mulled Sangria Punch

This one's a crowd-pleaser hot or cold. Brandy may not always grace the shelves of your liquor cabinet, but it's a warm and useful spirit, especially during the holidays.

INGREDIENTS:

1 bottle Red Wine (750ml)

1 cup Fresh Orange Juice

.5 cup Brandy

.5 cup Eli Mason Spiced Simple Syrup

Combine ingredients and warm over low heat. Garnish with clove-studded orange wedges. Can also be served cold: Mix in a pitcher, allow to sit 6-12 hours in the fridge, and then serve on the rocks with slices of apple and oranges.

The Uragh Stone

The color of this drink is nearly as mysterious as the origins of the ancient circle of stones that inspired its name. 

The Uragh Stone Circle was constructed in Ireland during the Neolithic Age, which was way before mankind had discovered alcohol. So don't go blaming their whiskey for the idea to stand up a few giant stones in a field.

It's a remarkable drink with a ghostly color that glows under the light. Like a pristine Irish lake (or lough) in a glass.

 

INGREDIENTS

1.5 oz. Gin

0.75 oz. Green Chartreuse 

0.75 oz. Dry Vermouth

0.5 oz. Eli Mason Gomme Syrup

1 pinch of Kosher Salt

Stir the ingredients above on ice until very cold. Strain into your most ornate glass and garnish with lime peel.

The Succulent Sour

There are only so many ways to make cocktails green for St. Paddy's Day. Eventually you are forced to experiment. And sometimes, as German poet Hans Magnus Enzensberger says (in translation) in "Mistakes" from Lighter Than Air: Moral Poems, "what results from it is a miracle."

Case in point. Here we thought aloe was only good for rubbing on sunburns. But did you know it also has, like, a thousand other health benefits? 

Makes a good drink, too. Just go with it. Health benefits.

[Editor's Note: If that reference to modern poetry above made you feel like we was puttin' on airs, here are the names we rejected for this drink, which should prove that we can do low-middlebrow like a native: "Aloe', Guv'nah", "Aloe-vers Embrace", and "Aloe-ver Twist"]

 

INGREDIENTS 

2 oz. Aged Rum

1 oz. Fresh Lime Juice

0.75 oz. Eli Mason Rich Simple Syrup

1.5-inch Fresh Aloe Vera leaf

Gently muddle the fresh aloe leaf in the bottom of your shaking tin. Add the remaining ingredients and shake with ice. Double-strain into a glass and garnish with a slice of aloe leaf.

The Third Layover

If you were to purchase the ingredients for this drink in their individual states/countries of origin, you would be stuck on a plane for 15 hours from Nashville -> Scotland -> Italy ... and that's just one way. Along about the third layover, you would likely go hunting for a strong, spirit-forward drink like this to blow away the cobwebs.

Thanks to globalization, you can now find these ingredients at your best local purveyor of fine spirits and ingredients.

But wouldn't that be a trip to remember?

If you have a sizable trust fund and would like a traveling companion for that trip (or similar), you can reach us through our Contact page.

 

INGREDIENTS

1.5 oz. Laphroaig Scotch

0.75 oz. Cocchi Vermouth di Torino

0.75 oz. Eli Mason Old Fashioned Cocktail Mixer

Combine all ingredients over ice and stir until very cold. Strain over an ice ball in a rocks glass and garnish with fresh rosemary.

Whiskey Lemon Slush

Yesterday was the hottest March 15th in Nashville's recorded history. It was 87 degrees (F) at 3pm, and we were so glad to have a freezer full of Mint Ice Cubes left over from yesterday's After the Race cocktail

Just pop 4-6 of those Mint Ice Cubes into your blender with 2 ounces of whiskey (your choice) and 1 ounce of fresh-squeezed lemon juice. Blend until slushy and serve with a straw.

Double or Triple for party service.

Summer is coming, friends. But we know you won't be caught without a reliable way to beat the heat. 

After the Race

Named for the James Joyce story in which a few lads have one increasingly wild night, this cocktail is a simple way to drink what you really want on St. Paddy's Day (i.e. whiskey) while still participating in the green festivities. 

If green beer is not your thing, drop a few of these mint-infused ice cubes into a rocks glass and pour over a dram of your favorite Irish whiskey. 

This recipe originally appeared in Beardition's culture rag issue 002.

 

To make the ice: 

  1. Mix one part Mint Julep cocktail mixer with three parts water and stir. 
  2. Line the bottom of an ice mold with fresh mint leaves.
  3. Pour the liquid into the ice mold over the fresh mint and allow to freeze overnight. 


The Friendly Jungle Bird

Tiki drinks are not only refreshing and fun. They're also easily customized to your taste. Not sweet enough? Add more juice! Dark rum too funky for this recipe? Switch to spiced rum.

This variation on The Jungle Bird bumps up the amount of pineapple juice and replaces the strongly bitter Campari with its lighter flavored cousin Aperol, making for a less bitter finish and (we think) a better balanced sipper. You might even say it's a more friendly drink.

As always, squeeze your own fresh lime juice, though feel free to use a pre-squeezed pineapple juice as long as it's not from concentrate

This recipe can easily be multiplied to make a large batch for a party. Tiki punch!

Ingredients

1 oz. Dark Rum

1 oz. Aperol

.5 oz. Eli Mason Demerara Syrup

.5 oz. Fresh Lime Juice

3 oz. Pineapple Juice

Combine all ingredients and shake vigorously with ice. Strain into a fun glass over ice and garnish audaciously. Serve with a bendy straw for the full bird-neck effect.

 

Variations

Add 1 oz. mezcal for a smoky Mayan Jungle Bird.

For a classic version of The Jungle Bird, replace the Aperol with .5 oz. Campari and drop the pineapple juice to 2 oz. 

 

The Bukowski

It's dark and bitter cocktail with just a touch of complex sweetness, named after the eponymous poet of similar description and unrivaled notoriety. Charles Bukowski championed what he might call the working stiff — bartenders, mail carriers, plumbers — and worked to bring the poetry of their lives to the wider world.

The drink itself is garnished with dark maraschino cherries. Our Demerara Syrup provides a gentle sweetness and rounds out this spirit-forward sipper.

We have no patience for neon-red maraschinos. Only a high-quality cherry like Luxardo Maraschino will do.


INGREDIENTS

2.0 oz. Bourbon

1.0 oz. Amaro Averna

0.5 oz. Eli Mason Demerara Syrup

0.5 oz. Fresh Lemon Juice

1 Barspoon Cherry Syrup (from your jar of primo cherries)

Stir ingredients over ice and strain into a rocks glass over fresh ice. Garnish with premium cherries and a lemon twist.


Rudolph's Red Nose Punch

This Christmas, start your own holiday tradition with Rudolph's Red Nose Punch. With a seasonal backbone of apple cider and cranberry juice backed by the bubbly kick of prosecco, this cocktail really cuts through the holiday fog.

And like its namesake, this drink can save your holiday party with a sparkle that will warm even the frosty heart of your most abominable houseguest.

 

 

INGREDIENTS:

1 bottle Prosecco (750ml)

1 cup Apple Cider

1 cup Cranberry Juice*

.5 cup Eli Mason Spiced Simple Syrup

Combine the last three ingredients in a pitcher or punchbowl and stir to combine. Top with cold Prosecco just before service. Garnish with orange twist.

Optional: Add a splash of Spiced Rum to each glass.

*Use the good stuff if you can ... 100% cranberry juice. It's usually found in the organic section. 

Bourbon Spiced Cider

This is the one cocktail that everyone at your holiday party will be sure to love. The Bourbon Spiced Cider is a versatile drink that can be made both as an alcoholic and non-alcoholic beverage.

Whether you're making a large batch for holiday happenings or a single glass for yourself, the Bourbon Spiced Cider is a flavorful winter warmer that is easy and affordable to make.

 

 

INGREDIENTS:

6oz. Apple Cider (hot)

1oz. Bourbon

1oz. Eli Mason Spiced Simple Syrup

Combine everything in a heat-safe glass or mug and give it a good stir. Garnish with cinnamon stick.

For a non-alcoholic version, mix 1oz. Spiced Simple Syrup for every 4oz. hot Cider.

Mezcal Otoño

If Tequila is the whiskey of Mexico, then Mezcal is its Scotch: Rich, heavy, complex. And like Scotch, Mezcal is the perfect sipper for the Fall and Winter months. It's a smoky, salty ode to agave, and the Mescal Otoño is a delicious way to squeeze a fancy sour into your holiday cocktail repertoire.

Cinnamon is deeply ingrained in Mexican culinary tradition, and Eli Mason's Spiced Simple brings this vibrant, warming flavor to the forefront. Shake up one of these finely balanced drinks today while you sing along with us ... ¡Feliz Navidad!

 

INGREDIENTS:

2 oz. Mezcal

1 oz. Eli Mason Spiced Simple Syrup

.75oz. Fresh Lemon Juice

Shake all ingredients with ice and strain into a rocks glass over fresh ice. Garnish with cinnamon stick.

Whiskey Sevilla

Named for the oranges used in making marmalade, the Whiskey Sevilla is a refreshing take on the Old Fashioned. With fresh orange juice, marmalade, orange bitters and a vital pinch of sea salt, this cocktail is a flavorful ode to the citrus sinensis with a twist.

It's also a great opportunity to practice your dirty dump cocktail technique. Simply shake all ingredients with ice and dump the entire contents of the shaker into the glass. No straining required! Then educate your guests on this term and technique.

INGREDIENTS

2.0 oz. Bourbon

.75 oz. Eli Mason Old Fashioned Mixer

0.5 oz. Orange Marmalade

0.5 oz. Fresh Orange Juice

2 dashes Orange Bitters

Pinch of Sea Salt

Shake with ice and dump it all into a rocks glass. Garnish with orange twist.


La Bandita

La Bandita will steal your heart and then steal your wallet. This sophisticated sipper calls for some specific ingredients, but substitutions are allowed:

Swap the tequila for 1.5 oz. of smoky Mezcal for a “Smokey y La Bandita.”

Add a dash of grapefruit bitters if that's your style.

Just don't forget the Ancho Reyes chile liqueur. It's not the same without it.

 

 

INGREDIENTS

2 oz. Roca Patrón Silver Tequila

1 oz. Fresh Grapefruit Juice

0.5 oz. Eli Mason Gomme Syrup

0.5 oz. Pierre Ferrand Dry Curaçao

0.25 oz. Ancho Reyes Chile Liqueur

Combine all ingredients over ice and stir until well chilled. Pour over fresh ice and garnish with dried pasilla chiles.

Rich 75

The French 75 is arguably the perfect party cocktail. It's bright and bold but also accessible and very refreshing. And it's easy to make and really packs a punch, like the small pistol from which it gets its name.

We use Rich Simple Syrup in our Rich 75 for two reasons: (1) Syrup dissolves more easily into the mix, which helps preserve some of the bubbles; and (2) its 2:1 ratio of sugar:water means less water in your glass.

To make a large batch for a party, simply multiply the recipe below by 4, 5, 6, (or more?), set out your glasses and pre-garnish, stir or shake the first 3 ingredients with ice, and fill each glass halfway with the mix, topping up with Prosecco.

We like the bright flavors of Uncle Val's Botanical Gin for this one, though any quality gin should suffice.

INGREDIENTS:

1 oz. Uncle Val's Botanical Gin

.5 oz. Fresh Lemon Juice

.5 oz. Eli Mason Rich Simple Syrup

2 oz. Prosecco 

Shake or stir the first three ingredients with ice and double-strain into a chilled champagne flute. Top with the Prosecco and garnish with a lemon twist or fresh raspberry for color.

Tri-State Tonic

This recipe comes to us from Sammy at Red Dog Wine & Spirits in Franklin, TN, where it was debuted to great acclaim last weekend. 

It's a bright, fizzy concoction of rich botanicals with a gently bitter bite and a long peach finish, perfect for these last long (and hot) days of summer. 

The name pays homage to the three great states that contributed to this drink: Peaches from Georgia in a distinctly Tennessee mixer blended with a refreshing California gin. The Brits may have pioneered the Gin and Tonic, but this pale beauty proves that us Yanks still have something to say on the topic of sophisticated tippling.

INGREDIENTS:

2 oz. Uncle Val's Botanical Gin

1 oz. Eli Mason Peach Gomme Syrup 

Tonic Water or Club Soda

Shake the Gin and Peach Gomme with ice and double-strain into a glass over fresh ice. Top with a few ounces of tonic water (or Club Soda for a drier, less bitter drink) and garnish with fresh raspberries.

This recipe is easily doubled, tripled, etc., for party service.


Minted Mule

Looking for an easy drink to make for a large group on a warm afternoon? Eli Mason’s Minted Mule is a crowd-pleaser for all palates.

Our Mint Julep Cocktail Mixer helps provide a fresh twist on the traditional recipe, so give it a spin and share it in good company (note: company not included but we'll come sip one of these with you any day of the year).

 

 

 

INGREDIENTS:

2 oz. Vodka

.75 oz. Eli Mason Mint Julep Mixer

6 oz. Ginger Beer

Combine first two ingredients over ice and top with a dry ginger beer. Quick stir and garnish with fresh mint and a lime wedge.

Lisabetta e Lorenzo

Basil is an herb with supernatural significance in some cultures. And this drink is supernaturally tasty, with the Italian Amaro Meletti providing the gentle complexity and basil the top note of spice. 

This cocktail is named for two lovers who make an appearance in Boccaccio's early Italian Renaissance masterpiece The Decameron.

Here's the short version: Lisabetta loves Lorenzo but her brothers despise the union and end up killing Lorenzo and hiding his body. Through a dream-vision, Lisabetta finds Lorenzo's body and returns home with his head, which she buries in a pot with basil and waters daily with her tears.

The basil flourishes and eventually the brothers discover Lorenzo's head at the bottom of the pot. They have it removed from the house, whereupon Lisabetta cries herself to death. (Read the full story here.)

And here we thought Scandal was crazy.

Let's raise a glass to Lisabetta's enduring love, and to the passionate Italian culture that brings us the many Amari that continue to add spice to our current cocktail renaissance. 

 

Ingredients: 

2 oz. Rye Whiskey

1 oz. Eli Mason Peach Gomme Syrup

.5 oz. Amaro Meletti

.5 oz. Fresh Lemon Juice

1 sprig Fresh Sweet Basil

Instead of muddling the basil, shake it along with everything else over ice. Then double strain into your most elegant glass and float a single basil leaf on the surface. 

The Proprietor

Here in Tennessee, the history of whiskey is forever tied with that of the peach. Before Prohibition, Jack Daniel's nephew, Lem Motlow (who would go on to inherit the distillery from his uncle and is still listed on the bottle as Proprietor) distilled his Peach and Apple Brandies on the property in Lynchburg.

Peach Brandy was a popular pre-Prohibition tipple, but Lem learned quickly that he could get much more whiskey out of a bushel of corn than a bushel of fruit, and soon he shuttered his side project to focus exclusively on Tennessee Whiskey. Though he would return to brandy after the repeal of Prohibition, brandy's momentum in the marketplace never matched that of Old No. 7, which is now the world's best-selling whiskey.

Licor 43 is a sweet vanilla, caramel, and citrus-infused liqueur that adds depth to cocktails without overpowering the base spirit. And the dash of Black Walnut Bitters brings it all together.

 

Ingredients:

1.5 oz. Bourbon

.75 oz. Eli Mason Peach Gomme Syrup

.5 oz. Licor 43

1 dash Black Walnut Bitters

Build in a large rocks glass over ice and stir to chill. Garnish with a slice of fresh peach.

 

Little Bird

Pimento Dram is a lovely ingredient. Made from the allspice berry, it's warm and strong and works with both sweet and savory flavor profiles. Christopher Columbus first encountered Allspice on the island of Jamaica, though it was used for centuries before by the locals.

This bright beauty is named for Bob Marley's Three Little Birds, and evokes the warm Caribbean sun in both taste and appearance.

The Bitter Truth makes a fine Pimento Dram, or you can create your own at home. Though a bottle of allspice liqueur is a bit of an indulgence, rest assured it will appear in more than one of our recipes (like our holiday hit, The Bing Crosby).

 

Ingredients: 

1 oz. White Rum

1 oz. Gold Rum

.75 oz. Eli Mason Peach Gomme Syrup

.75 oz. Fresh Orange Juice

1 barspoon Pimento Dram (Allspice liqueur)

 Shake all ingredients over ice and strain into a long-stemmed glass. Garnish with orange peel.