It's a habit Byrnes picked up from reading "Eat Your Drink," bartender Matthew Biancaniello's cookbook. Byrnes makes his own strawberry purée with fruit from the farmers market and mixes it with Templeton rye, fresh lemon juice, Leonardo e Roberto's Gourmet Blends black cherry balsamic vinegar (also from a stand at the South Pasadena farmers market) and a couple dashes of cherry bitters. In a shaker, combine the whiskey, purée, lemon juice, vinegar and bitters. To make the purée, blend 6 ounces strawberries with 1 ounce hot water until smooth.
With summer's end right around the corner and Labor Day holiday observances kicking off this weekend, it's time to indulge your summer cocktail cravings. Throw a "Final Taste of Summer" event and add a frozen drink or two to your Labor Day party menu. From fruity frozen drinks to an End-Of-Summer Sazerac from Basil Hayden's, here are four Labor Day cocktails and their recipes to try this holiday weekend. Basil Hayden's Summer's End Sazerac: Learn how to make this cocktail! What You Will Need: Two parts Basil Hayden's Bourbon, half part Cajun Spice Syrup (see recipe below), five dashes of Peychaud's bitters, two dashes of Angostrua Bitters, lemon zest and a sprig of thyme.
Martinis are a classic alcoholic treat that manage to exude both class and fun with the many different ways they can be made. With today happening to be National Martini Day, it is also the perfect day to enjoy a delicious drink, and thankfully, there are several great recipes to choose from when it comes to deciding what to make. Add 2 ounces vodka, 1.5 ounces sour apple liquer, and 1.5 teaspoons lemon juice. Cover and shake for 10-15 seconds and strain into a chilled cocktail glass. Apple Martinis are a popular choice when it comes to martinis.