Lime – Bloomery SweetShine

October 29, 2016 Sarah Murphy

Man Eater

“Feed me, Seymour!” – Audrey 2, Little Shop of Horrors

Is the song playing in your head right now?

Whether you’ve seen the show on Broadway or in many of it’s screen adaptations, everyone remembers it’s star, Audrey 2 – the man eating menace. Now here is an opportunity for a horrific cocktail garnish!

What you need:

1 oz Limoncello SweetShine

2 oz vodka

1/2 lime, plus 1 lime for garnish

fresh basil

Slice half of a lime and add it to a mixing glass.

Add 3-4 fresh basil leaves.

Muddle.

Add Limoncello SweetShine.

Add vodka and ice.

Cover and shake until ice cold.

Strain into chilled cocktail glass.

Use a pumpkin tool to carve scary teeth into a lime.

It’s helpful to work in semicircles starting in the “front”.

Skewer with 2 big basil leaves.

Man Eating garnish!

Just make sure this sneaky little guy doesn’t drink too much of your delicious cocktail.

Man Eater with Limoncello SweetShine.

Cheers!

Beet Fall Ginger Halloween Lime Vodka

October 28, 2016 Sarah Murphy

Beetlejuice, Beetlejuice, Beetlejuice!!!

“It’s SHOWTIME!” – Beetlejuice

In Tim Burton’s classic, Beetlejuice, two recently departed souls find new tenants in their home and make several attempts to scare them away, including the face shown below. Doesn’t that just scream “fun cocktail garnish” to you? No? Just us? Alright then. We’ll show you how to make it, anyway.

Here’s what you’ll need:

Cocktail:

1/2 oz Ginger SweetShine

1 oz Vodka

2 oz beet juice

juice of 1/2 lime

Garnish:

sliced beets

candy eyeballs

Slice a lime in half.

Squeeze lime into glass over ice.

Add Ginger SweetShine.

Add vodka.

Add beet juice.

Stir.

Slice a beet into a tongue shape.

Skewer with cocktail pick.

Rest on the edge of the glass and add 2 candy eyeballs.

Beetlejuice with Ginger SweetShine.

Cheers!

beet, beetlejuice, Cocktail, ginger, halloween, vodka

Cranberry Clementine Lime Mint Mojito Rum

July 6, 2016 Sarah Murphy

Sunset Mojito

Cocktail, Cranberry Clementine, lime, mint, mojito, rum, summer, SweetShine

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Baking Cremma Lemma Daiquiri Dessert Lime Rum

March 30, 2016 Sarah Murphy

Key Lime Pie Daiquiri

We’re in the mood to drink our dessert. How does a Key Lime Pie Daiquiri sound? Delicious? We thought so, too.

Here’s what you’ll need:

Equal parts:

Cremma Lemma SweetShine

spiced rum

fresh limeade

What’s a “part”? It can be an ounce, a cup, or whatever you decide, as long as all ingredients are in equal parts.

Pour Cremma Lemma over ice. Be sure to use a shaker or jar with a lid.

Add spiced rum.

Add limeade.

Cover.

Shake vigorously until frothy.

Dip the rim of a chilled glass into simple syrup (equal parts sugar and water, dissolved).

Dip the coated rim in graham cracker crumbs.

Use a strainer or the lid of your jar to strain the cocktail into your prepared glass.

Like so.

Add a slice of lime and whipped cream for garnish, if desired.

Key Lime Pie Daiquiri with Cremma Lemma SweetShine.

Cheers!

Cocktail, Cremma Lemma, Daiquiri, dessert, Key Lime Pie, Mixology, moonshine, SweetShine

Baking Grapefruit Lemon Lime Limoncello Margarita Raspberry Lemon Salt Salt Rim Savory Sugar Sugar Rim Tequila

February 20, 2016 Sarah Murphy

Rita ‘Rita

National Margarita Day is Monday, February 22, and this year it just happens to fall on the birthday of the Bloomery’s very own Rita! Oh, girl! You know we’ve got a super special SweetShine drink just for you.

Did y’all know Rita has an alter-ego?

That’s right! She’s often spotted in character as Raspberry Lemon! So, of course we are featuring her favorite flavor in her signature cocktail.

Here’s what you’ll need:

2 oz Raspberry Lemon SweetShine

1 1/2 oz fresh grapefruit juice

1 1/2 oz fresh lime juice

1 oz tequila

For optional grapefruit salt blend:

1 Tbsp grapefruit zest

1/4 c. kosher salt

1/4 c. raw sugar

You’ll need to prepare your grapefruit salt blend ahead of time. It will keep in an air-tight jar for about 2 months.

Preheat your oven to 225. Then simply combine 1/4 c. kosher salt, 1/4 c. raw sugar, and 1 Tbsp grapefruit zest. Mix until well blended, making sure not to leave any clumps of zest.

Spread evenly on a baking sheet lined with parchment paper and bake for about 30-45 minutes, or until grapefruit zest is completely dry and crumbles to the touch. Let the blend cool then gently break up clumps with a spatula. Be careful not to over-bake! Your bake time will depend on how finely you’ve zested your grapefruit.

Now to build the Rita ‘Rita!