Interesting Drinks for the Interesting Drinker

Hello! My name is Isie! This blog consists of drinks and things I find interesting. Any suggestions and submissions are accepted and encouraged. I would love as much input from my followers as possible. Visit my personal and get to know me :]
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Also, I don't claim any of this as my own. I do not have rights to any of the pictures or words. It is merely a compilation of drinks I find on other sites.
Raspberry Margaritas juice of 6 limes 1 container raspberries 2 tbsp powdered sugar 8 oz water 6 oz tequila 6 oz triple sec Blend lime juice, raspberries, and powdered sugar until mostly pureed. Transfer to a pitcher and top off with water. Stir to incorporate. Fill glass with ice and add 1 oz tequila and 1 oz triple sec. Top off with raspberry mixture and serve.

Raspberry Margaritas


juice of 6 limes

1 container raspberries

2 tbsp powdered sugar

8 oz water

6 oz tequila

6 oz triple sec

Blend lime juice, raspberries, and powdered sugar until mostly pureed. Transfer to a pitcher and top off with water. Stir to incorporate. Fill glass with ice and add 1 oz tequila and 1 oz triple sec. Top off with raspberry mixture and serve.

Lost is Laos 3-4 kaffir lime leaves 3/4 oz fresh lime juice 3/4 agave syrup 1/2 oz green chartreuse 2 oz gin 2 oz unsweetened almond milk In a cocktail shaker, muddle leaves, lime juice, and agave for 2 minutes. Add liquors, almond milk, and ice. Shake and strain into a collins glass with ice. Garnish with more leaves on top.

Lost is Laos

3-4 kaffir lime leaves

3/4 oz fresh lime juice

3/4 agave syrup

1/2 oz green chartreuse

2 oz gin

2 oz unsweetened almond milk

In a cocktail shaker, muddle leaves, lime juice, and agave for 2 minutes. Add liquors, almond milk, and ice. Shake and strain into a collins glass with ice. Garnish with more leaves on top.

Anonymous asked: Do I have to use the same brands on the recipes? (Ex. German Cherry Bomb has Godiva chocolate liqueur)

Not necessarily. It couldn’t hurt to try :) most things are pretty interchangeable.

Grand Royale 2 oz fresh orange juice 1 oz fresh lemon juice 1 tsp sugar 2 oz gin 1/2 tsp Maraschino liqueur 2 tsp heavy cream seltzer water Shake all ingredients but seltzer water with ice and strain into ice-filled highball glass. Top off with seltzer water, garnish with maraschino cherry.

Grand Royale

2 oz fresh orange juice

1 oz fresh lemon juice

1 tsp sugar

2 oz gin

1/2 tsp Maraschino liqueur

2 tsp heavy cream

seltzer water

Shake all ingredients but seltzer water with ice and strain into ice-filled highball glass. Top off with seltzer water, garnish with maraschino cherry.

Vanilla, Pear, and Vodka Cocktail 12 oz pear juice 6 oz vodka 1/2 vanilla bean, seeds scraped vanilla sugar, for rim 1 cup ice, plus more to serve over Mix pear juice and vodka in a shaker. Split open the vanilla bean, and scrape the seeds into the juice and vodka. Add 1 cup ice, then shake well. Pour into cocktail glasses over more ice and serve with a sugared rim.

Vanilla, Pear, and Vodka Cocktail

12 oz pear juice

6 oz vodka

1/2 vanilla bean, seeds scraped

vanilla sugar, for rim

1 cup ice, plus more to serve over

Mix pear juice and vodka in a shaker. Split open the vanilla bean, and scrape the seeds into the juice and vodka. Add 1 cup ice, then shake well. Pour into cocktail glasses over more ice and serve with a sugared rim.

Citrus Margarita 1/2 oz lime juice 1/2 oz orange juice 1/2 oz grapefruit juice 1 oz tequila 2/3 oz triple sec Combine all, pour over ice and serve with a salted rim.

Citrus Margarita

1/2 oz lime juice

1/2 oz orange juice

1/2 oz grapefruit juice

1 oz tequila

2/3 oz triple sec

Combine all, pour over ice and serve with a salted rim.

Pomegranate Vanilla Sangria 1 large navel orange, sliced 1 large apple, chopped 1 large pear, chopped the arils of 1 pomegranate 2 cinnamon sticks 2 vanilla beans 1 1/2 bottles of red wine 2 cups sparkling pomegranate soda 1/2 cup brandy 1/2 cup sugar 1 tablespoon vanilla extract Add oranges, apples, pears, cinnamon sticks, and pomegranate arils to the bottom of a big pitcher. Pour wine, pomegranate soda, sugar, and vanilla extract over top. Scrape vanilla beans out of their pods and add to the mix. Then throw the entire empty vanilla beans in. Mix with a big spoon to combine. Place in the fridge for about 1 hour. Add more sugar, to taste. 

Pomegranate Vanilla Sangria


1 large navel orange, sliced

1 large apple, chopped

1 large pear, chopped

the arils of 1 pomegranate

2 cinnamon sticks

2 vanilla beans

1 1/2 bottles of red wine

2 cups sparkling pomegranate soda

1/2 cup brandy

1/2 cup sugar

1 tablespoon vanilla extract

Add oranges, apples, pears, cinnamon sticks, and pomegranate arils to the bottom of a big pitcher. Pour wine, pomegranate soda, sugar, and vanilla extract over top. Scrape vanilla beans out of their pods and add to the mix. Then throw the entire empty vanilla beans in. Mix with a big spoon to combine. Place in the fridge for about 1 hour. Add more sugar, to taste. 

who knew?

who knew?

Berryrita 8 oz tequila 4 oz Chambord 4 oz limoncello 2 cups mixed berries 1 oz fresh squeezed lime juice berries for garnish 3 cups ice Pour all ingredients in a blender, adding ice last. Blend until smooth. Pour into glasses, garnish with mixed berries, and serve.

Berryrita

8 oz tequila

4 oz Chambord

4 oz limoncello

2 cups mixed berries

1 oz fresh squeezed lime juice

berries for garnish

3 cups ice

Pour all ingredients in a blender, adding ice last. Blend until smooth. Pour into glasses, garnish with mixed berries, and serve.

Bacon, Bourbon, and Hazelnut Hot Chocolate 4 thick-cut slices of bacon 1/2 tsp cornstarch 1/4 cup cocoa powder 1 tbsp granulated sugar pinch kosher salt 3 cups whole milk 4 oz milk chocolate chips 4 oz bittersweet chocolate chips 4 oz Frangelico 4 oz bourbon whipped cream and chopped toasted hazelnuts for garnish Cook bacon until crisp and let grease drip on paper towel-lined plates. Pour fat from the pan into a small bowl and stir in cornstarch with a fork. In a medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/cornstarch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Add Frangelico and bourbon. Pour into individual cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.

Bacon, Bourbon, and Hazelnut Hot Chocolate

4 thick-cut slices of bacon

1/2 tsp cornstarch

1/4 cup cocoa powder

1 tbsp granulated sugar

pinch kosher salt

3 cups whole milk

4 oz milk chocolate chips

4 oz bittersweet chocolate chips

4 oz Frangelico

4 oz bourbon

whipped cream and chopped toasted hazelnuts for garnish

Cook bacon until crisp and let grease drip on paper towel-lined plates. Pour fat from the pan into a small bowl and stir in cornstarch with a fork. In a medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/cornstarch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Add Frangelico and bourbon. Pour into individual cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.