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Drinks: Holiday Savage Style

Hey Savages! Did you guys make it through Black Friday and were you able to grab anything from our Outdoor Specials List? I sure enjoyed my Black Friday. I spent the day reeling in big boy snook! There is nothing like a day spent outside ripping lips! As we progress deeper into the holiday season and spend more time with loved ones, our adult beverage consumption is highly likely to increase. Knowing this, I wanted to provide you guys with 3 of my go-to drinks for the holidays and year-round. Disclaimer, a South Florida winter is literally the same as summer so the drinks reflect that. Whether you drink like a fish or marinate outside and sippy sippy, you are bound to enjoy something on this list. Each drink below will include the recipe and ingredients.


Drinks:

Kentucky Mule

  • 2 ounces bourbon

  • 1/2 ounce lime juice, freshly squeezed

  • Ginger beer, to top

  • Garnish: mint sprig

    • Add the bourbon and lime juice to a Moscow Mule mug or a highball glass.

    • Fill the mug or glass with ice and top with ginger beer.

    • Garnish with a mint sprig.

Peach Bourbon Smash

  • 1/2 to 1 ounce brown sugar simple syrup (see note

  • 1/2 to 1 ounce brown sugar simple syrup (see note

  • 1/2 large peach, diced (about 1/2 cup)

  • 3-4 large mint leaves

  • 2 ounces bourbon

  • splash ginger beer (preferred) or seltzer water, chilled

  • ice

  • fresh mint and peach slices, for garnish

    • Add peaches, mint leaves, and simple syrup to the bottom of a cocktail shaker. Gently muddle to release the peach juices and mint oils. (Over-muddling the mint will cause it to become bitter.)

    • Add bourbon, fill the shaker with ice, and shake until well-chilled. Strain into a rocks glass filled with fresh ice.

    • Top with ginger beer or seltzer water. Garnish with fresh mint sprigs and a peach slice.


Coquito

  • 4 oz raisins

  • 1 1/2 cups dark rum

  • 2 cinnamon sticks

  • 1 (14 oz) can sweetened condensed milk

  • 1 (15 oz) can cream of coconut (Coco Lopez)

  • 1 (13.5 oz) can coconut milk

  • 4 oz evaporated milk

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon vanilla extract

  • 4 tablespoons shredded coconut, optional

    • In a large pitcher with a lid (or two large jars with lids

    • Puree all the other ingredients, pour into the bottle and shake well to combine with rum/raisins mixture.

    • Chill for 5-4 hours and store in an airtight container

    • Shake before pouring.



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