abstractmixologist

Merry merry jolly jolly!
Lots of holiday classes happening this month! I'm having so much fun!

It's been a while since I've posted this picture for International Gin and Tonic day! Interestingly, when people ask about how best to prepare a gin and tonic, it is less about the gin, and more about the tonic itself. Avoiding high fructose corn syrup, and making sure your tonic is cold are two essentials. This trio of GnTs includes one made with Tonic Syrup, one with tonic and grapefruit juice and a third made with a mix of gin and the iconic French bitter Suze !

The backdrop to the delicious trio is a painting by my father in law Harry from around 1970. It was his artwork that inspired the name of my company - Abstract Mixologist and reflects my style of using thoughtfully sourced and seasonal flavors to make cocktails at home that are not only delicious, they are good for you!

The first cocktail I ever made was a gin and tonic, I was probably around six years old (i didn't drink it). But from a young age I was fascinated by "hospitality". It is truly a passion making people feel welcome, and comfortable. I'm thrilled that my cocktail classes give me the opportunity to do this all the time! I look forward to seeing and serving you soon!

I love this cocktail, it was not one of the biggest hits in my spring classes - maybe it just needed to wait for summer! But it's now 100F in Texas 🔥and so maybe a good time to share!

It's a classic mix of pineapple, coconut and lime (and yes I sang "lime in the coconut" from each time we made it!) but a little lighter than expected.

Coconut water for hydration alongside the antioxidants in the pineapple make this a cocktail that's not just good, it's good for you!

I home infused coconut rum with my Anova Sous Vide - a great way of quick infusing liquor. It is best made with fresh pineapple@juice - especially when they are in high season but if you buy, make sure to buy 100% pure pineapple juice Not From Concentrate the packaging can be deliberately confusing!

Island Spritz
1.5oz coconut rum
2oz pineapple juice
2oz coconut water
0.5oz fresh lime juice
0.5oz (or more as desired) agave syrup
Sparkling water or club soda

Shake everything excluding sparkling water. Strain over crushed or pebble ice in a glass rimmed with dried coconut and lime zest. Top with water. Serve with lime wedge or mint if you have it!

This tastes like vacation to me! You can skip the rum for a non alcoholic version. 🌴🥥

Cucumber French 75

I was asked to showcase the French 75 at an event in Dallas in March. It gave me the opportunity to dive into the history of this well loved cocktail and share it with everyone!

Somehow I don't think a cocktail named after the AR15 rifle would have quite the same draw as this cocktail named after the Howitzer 75mm cannon! But a cocktail first developed in the trenches ow World War 1 has stood the test of time and remains one of our favorites today.

I made this riff on the original with a little muddled cucumber - as a St Patrick's cocktail. But you can leave it out for the classic flavor - or muddle in something else if you want!

Cucumber French 75

1-2 slices cucumber
1 oz London Dry Gin
1/2oz Simple Syrup
1/2oz fresh lemon juice
2-3oz champagne or brut sparkling wine

In a shaker tin, muddle the cucumber (a little or a lot depending on how much you like cucumber). Add the gin, syrup and lemon juice. Shake well and double strain into a flute and top with sparkling wine.

Side note- the 75 cocktail was originally served with ice - and we're starting to see a return to this so don't be afraid of ditching the 1980/s flute and pouring this over a rock!

Stubborn Mule?

In middle spring, I get asked to embrace my inner leprechaun and bring out the Irish cocktails. I have a strong aversion to green beer, and Guinness... but I still have a couple of seasonally appropriate drinks in mind.

Starting out with the very easy, somewhat surprising and delicious Irish Mule. Taking its lead from the very popular Moscow Mule, replacing the vodka with Irish Whisky. I have been using Ide & Stills from Total Wine. It's an award winning blended whiskey and well worth a try!

Irish Mule

1.5oz (approx) Irish Whisky
3oz or other strong ginger beer
2oz sparkling water
Squeeze of lime
Spring of mint or as here chamomile flowers!

Build in a tall glass with ice. I use a combination of ginger beer and soda/speaking water which makes the cocktail a little lower in sugar and allows you to taste the whisky through the ginger.

Side note: I use for my sparkling water. They have a track record of having the cleanest product on the market here in the US.

Happy Friday Folks!

(🎶 Oh, and the music is for my dad who sings this very well, and is a brilliant assistant at my cocktail classes! He's a pilot, so we call him "ice man" naturally.)

😂

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My first quarter 2025 cocktail catch up continues!

I'm in my valentines / galantines era, and February would not be complete without a chocolate covered strawberry! But strawberries in February are bread for size and appearance not for flavor.

To combat the out of season strawberry issues with this valentines delicacy, I created a cocktail using strawberry jam and a luxurious velvety chocolate liqueur. It has a decent hit of vodka to make this a deliciously strong after dinner drink.

Chocolate covered strawberry Martini (for two!)

3oz vodka
generous spoonfull of the best strawberry jam you can buy
2oz chocolate liqueur - I love to use but if you can't find that, Gabriello dark chocolate cream liqueur from is a close second.
mini pinch of salt
strawberry for garnish

combine vodka, chocolate liqueur and strawberry in tin. shake like heck. strain into 2 coupes or nick & nora glasses. Garnish with strawberry (I used a frozen strawberry) and sprinkle with your good salt!

About 100 people made this cocktail in February with me. It is always a hit. Do yourself a favor and make this one on date night. Chocolate covered strawberries aren't just for February!

Lemondrop Royale

Continuing my update on cocktails served in Spring workshops for 2025.... I pack a lot of classes into February, partly because we spend the first half of the month in the mountains skiing! Then lots of Valentines/Galentines events for the rest of the month.

I wanted to share a will known cocktail that the girls love, but gussy it up a little for love month! So the Lemondrop Martini but with a float of sparkling wine. Lovers of "real" martinis will always have something to say about the Lemondrop, but as it was created for dancing in clubs.... it really is a perfect Galentines cocktail .

Lemondrop Royale
1.5oz vodka
0.75oz orange liqueur or triple sec (I use Triple Succession by because it's so good and made in Texas)
0.75oz simple syrup
1oz fresh lemon juice
Sparkling wine
Granulated honey for rim ( )

Dip glass in simple syrup then granulated honey for a different take on your sugared rum.
Combine vodka, triple sec, lemon juice and simple syrup in shaker. Shake well and strain into your glass. Top with 1-3 oz of sparkling wine.

This cocktail is somewhere between a French 75, a gin fizz and the original Lemondrop. It was probably the most popular cocktail for the month of February! Cheers!

Quick Blueberry Shrub, Hard Lemonade and a Blueberry Margarita !

I have to post my blueberry shrub recipe. This is a great one for all year round and so easy to make. I use wild blueberries - (the big blue bag at Costco) as I think they have more flavor.

2 cups frozen blueberries
2 cups sugar
1/4 cup apple cider or red wine vinegar

Gently heat blueberries and sugar until dissolved. You will be left with a rich syrup. Leave to cool, strain the berries and put aside. (I like to add these to plain Greek yoghurt.) Add vinegar to the syrup and put in the fridge for 24 hours for the flavors to meld. Use within 2 weeks.

This syrup makes an amazing blueberry lemonade, hard or not!

1 oz blueberry shrub
1oz fresh lemon juice
1.5oz vodka or gin (if using) you can also sub coconut water for the booze
Lots of ice
Top with 5oz sparkling water

Or,

Blueberry Margarita
1.5oz your favorite tequila
0.75oz lime juice
0.75oz blueberry shrub
Salt and honey for the rim (I used granulated honey from my friends )

Combine in a shaker with ice, shake well and "dump" into your rimmed cocktail glass. You can strain over fresh ice if you like but I enjoy "broken" ice in a Margarita.

Paloma Spritz

This is possibly my favorite early spring cocktail in Texas. Our grapefruits are some of the best in the world!

The Paloma originated in Mexico and was made traditionally with Mexican Grapefruit soda. And whilst we sometimes see it beautifully made with fresh grapefruit juice, my version uses a grapefruit cordial that I make each year when the Texas ruby grapefruit are in season and I usually freeze a batch so I can enjoy the cordial all summer. (Recipe at the bottom.)

For a little extra celebration, o top this cocktail with sparkling wine, but you can stick with club soda/sparkling water if you prefer.

Paloma Spritz
1.5oz tequila
1oz grapefruit cordial*
squeeze of lime
2-3oz sparkling wine (or sparkling water for a lighter version)

Layer in a wineglass with lots of ice and garnish with a slice of grapefruit. Dust with Tajin if you like!

This is such a fun alternative to a mimosa for your springtime gatherings. To make ahead, mix tequila, lime juice and grapefruit cordial. Keep ready in the fridge and add to glass with bubbles when your guests are ready!

*Grapefruit Cordial
2 Texas Ruby grapefruit (zest and juice)
2 cups organic cane sugar
2 cups filtered water

Combine zest, water and sugar in a saucepan. Bring to boil then simmer for 5 minutes. Leave to cool then add juice to syrup. Strain, bottle and refrigerate consume within 2 weeks or freeze. (You can keep zest for garnish or just to eat!)

This cordial can be used in non alcoholic cocktails too. Send me a message if you need ideas! I also love to make a gin martini with 1/2oz of grapefruit cordial added with vermouth or without - your cocktail, your choice.

Spiced fruit smash

Some call January a "dry month" - and more power to them. For me, it's birthday month and like many in the hospitality industry, it's a chance to relax and have a drink or two for myself after the busy holiday season!

That being said, I love to serve cocktails in January that nourish the body. This year started with a spiced fruit smash, made with seasonal persimmon or yellow kiwi - full of antioxidants and anti-inflammatory benefits! It makes a great non alcoholic cocktail too!

Spiced fruit smash
tablespoon (approx) of ripe persimmon or yellow kiwi
1.5oz bourbon (sub coconut water if n/a)
0.75oz spiced honey syrup*
0.5oz fresh lemon juice
mini pinch Maldon salt

muddle the fruit. combine with remaining ingredients in shaker and shake well. double strain over fresh ice and serve with slices of fruit.

*Spiced Honey Syrup
Simmer 1 cup water with 1 teaspoon turmeric and 1 tablespoon mulling spices. Allow to cool then strain.
Mix with 1 cup local honey.
Syrup will keep in fridge for up to 2 weeks.

We made this cocktail with a Reposado tequila also, it's particularly good with the kiwi which is less seasonal than persimmon. It's a great margarita riff and so good for you! 😉 I served it at a surprise birthday party in January and it was a hit!

Coming next... my Paloma Royale made with Texas Grapefruit Cordial!