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Cockluck #11: The Brunch Edition

Bloody Mary by John Bodenschatz

Randy: Bloody Mary

2.0 oz Infused Vodka (infused with olives, dill pickles, pepperoncini, oregano, lemon grass, etc)

0.5 oz Pepper Vodka

3.0 oz Major Peters Bloody Mary Mix

Dash Worcestershire Sauce

Dash Hot Sauce

Adrian: The Sloe Punch

1 part Hayman's Sloe Gin

1 part New Amsterdam Gin

1 part Chateau La Grange Clinet 2013 Grande Reserve Bordeaux

2 parts ginger beer

Stir first three ingredients in shaker over ice to chill. Pour into glass filled with ice and add garnish with orange slice and tarragon.

Maria: Untitled Recipe

1.5 oz Gin (used Bombay Sapphire)

1.0 oz Grand Poppy Liqueur

1.0 oz Lemon Juice

0.5 oz Simple Syrup

0.5 oz Orange Simple Syrup

Lavender Bitters

Egg White

Laura: #1 The Mellow Yellow Bloody Mary (serves 4)

5 medium ripe yellow tomatoes

1 celery stalk, chopped

1 cup diced cucumber

2.0 oz fresh lemon juice

1/3 cup horseradish

1 tsp salt

7.0 oz of vodka (used Absolute)

Hot sauce to taste (used Tabasco)

Put all ingredients in a blender and process until smooth, add 3–4 cups of ice and blend again until it reaches the desired consistency. Pour into a highball glass, add hot-sauce to taste, garnish with celery stalk and a skewered cherry tomato and mozzarella ball.

#2 Spicy Green BLT Bloody Mary (serves 4)

4 cups tomatillos

2 tsp red wine vinegar

2 tbsp of parsley

1/2 cup English cucumber chunks

2 limes, juiced

2 tsp Worcestershire sauce

1 jalapeno, quartered (removed seeds and membrane, leave them in if you want it more spicy)

2 tsp horseradish


8.0 oz of vodka (used Absolute)

Kosher salt to taste

For Garnish:

Romaine lettuce leaf hearts

Crispy bacon strip

Cherry tomatoes

Combine the green tomatoes, vinegar, parsley, cucumber chunks, lime juice, Worcestershire, and jalapeno in a blender. Puree on high until very smooth. Stir in the horseradish and the vodka. Season to taste with kosher salt. Fill glass with ice cubes. Pour over ice and garnish with romaine lettuce leaf, crispy strip of bacon, and cherry tomato.

Scott: Lunch

1.0 oz Whiskey (used Stranahan’s Colorado Whiskey)

1 Demerara Sugar Cube

2 Dashes Orange Bitters

2 Dashes Peychaud’s Bitters

2 Dashes Orange Flower Water

2.0 oz Cava Red Rose

Jessica: Hibiscus Ginger Paloma

1.5 oz reposado tequila 1.5 oz grapefruit juice with twist of lime 1.0 oz hibiscus ginger grapefruit rind syrup Splash of club soda

Build In a tall glass or shaker, add ice, stir. Add club soda

Garnish with lime wheel or grapefruit wedge.

Holly: The Freshmaker

1.5 oz Strawberry-Infused Rum

0.75 oz fresh lemon juice

0.75 oz black pepper syrup

0.5 oz Fernet Branca

Craft Cream Soda

Shake all ingredients with ice. Strain into a collins glass filled with ice. Top with craft cream soda. Garnish with a mint sprig.

John: Daiquiri

2.0 oz Kirk and Sweeney 12-Year Rum

1.0 oz Portside Spiced Rum (from Cleveland)

1.0 oz Lime Juice

0.75 oz Rosemary Simple Syrup

Egg White

Burnt Lemon Wheel Garnish

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