SEATTLE — Be your own batch-bartender with Milk Street's freezer door cocktail recipes. Source: Christopher Kimball's Milk Street.
Lemon Drop
Ingredients:
- 12 ounces (360 mL) vodka
- 4.5 ounces (135 mL) orange liqueur
- 3 ounces (90 mL) limoncello
- 1.5 ounces (45 mL) lemon juice
- 1.5 ounces (45 mL) water
- 1.5 ounces (45 mL) agave or simple syrup
- Lemon zest strips, to serve
Directions:
In a 750-milliliter bottle, combine the vodka, orange liqueur, limoncello, lemon juice, water and syrup. Cap the bottle securely, then shake to mix. Store in the freezer. To serve, pour into a cocktail glass and add a lemon zest strip.
Margarita
Ingredients:
- 16 ounces (480 mL) blanco tequila
- 4 ounces (120 mL) orange liqueur
- 3 ounces (90 mL) lime juice
- 1.5 ounces (45 mL) agave or simple syrup
- 1/4 tsp (6 grams) kosher salt
- ice cubes, to serve
Directions:
- In a 750-milliliter bottle, combine the tequila, orange liqueur, lime juice, syrup and salt. Cap the bottle securely, then shake well to mix. Store in the freezer. To serve, pour into a rocks glass with 1 large or 2 standard ice cubes.
Piña Colada Martini
Ingredients:
- 16 ounces (480 mL) white rum
- 2 ounces (60 mL) coconut oil, melted
- 8 ounces (240 mL) pineapple rum
- 1 ounce (30mL) agave syrup or simple syrup
- Pinch kosher salt
- Crushed ice, to serve
Directions:
In a liquid measuring cup with at least a 4-cup (1-quart or 1-liter) capacity, stir together the white rum and coconut oil. Let sit at room temperature for 5 minutes, stirring often. Place in the freezer for 30 minutes. Strain through a cheesecloth-lined strainer into a 750-milliliter bottle; discard the solids. Add the pineapple rum, syrup and salt. Cap the bottle securely, then shake well to mix. Store in the freezer. To serve, pour into a coupe filled halfway with crushed ice.
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.