We hit the unwind button and share our favorite cocktails

Boulevardier

Ingredients:

1 oz Campari

1 oz Sweet vermouth

1.25 oz Bulleit Rye Whiskey

Garnish: Orange Twist

Glass: Rocks

Instructions:

Add all the ingredients to a rocks glass filled with ice and stir to combine. Garnish with an orange twist.

(Courtesy of Matthew Boone, EDG)

Blackberry Muddle

Ingredients:

4 Blackberries (muddled)

1.5 oz Vodka

3/4 oz Lillet

2 dashes Angostura Bitters

1/2 oz Simple Syrup

Garnish: Lemon Wheel

Glass: Collins

Instructions:

 Combine all ingredients into shaker filled with ice. Shake thoroughly and pour into a collins glass. Add a lemon wheel for garnish.

Frozen Jalapeño Lemonade Margarita

Ingredients:

¾ cup tequila

½ cup triple sec or grand marnier

½ cup freshly squeezed lemon juice

1 cup Jalapeno Syrup (see below)

Ice

Garnish: Fresh jalapeno slices

Glass:

Jalapeno Syrup, makes 1 ½ cups

1 cup Sugar

1 cup water

2 jalapeno peppers, minced

Lemon wedges

Sugar for the rim

Instructions:

To make the syrup: Combine the sugar and water in a small pot and bring to a brief boil over medium heat. Transfer the syrup to a blender and add the jalapenos. Blend until smooth. Rim 4 glasses with a lemon wedge and then dip them into a dish filled with sugar. Upright the glasses and fill them with ice. Fill a blender with the tequila, triple sec, lemon juice and 1 cup of the Jalapeno syrup, plus tons of ice. Blend on high and pour the margaritas into the prepared glasses. Garnish with fresh jalapeno slices if desired and serve.

(Courtesy of Jerry James Stone, Cooking Stoned)

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