Craft & Cocktails is devoted to the art of making & shaking focusing on original, seasonal & approachable cocktails to make at home.I'm Ashley Rose Conway, a cocktail shaker and piñata maker. I am always in the pursuit of fun and the perfect drink. I work developing recipes, styling, and photographing cocktails as well as creating stories around libations, celebrations, and entertaining.
These Smoked Cinnamon Apple Sparkling Sangrias are a crowd pleaser! Smoked Cinnamon adds a much richer baking spice note to this sangria as well as making a great presentation for your guests served to them smoldering. Mix-up a pitcher of this sparkling sangria for Thanksgiving for your guests, helping yourself to a glass or two while you cook the turkey and stuffing of course!⠀⠀⠀⠀
SMOKED CINNAMON APPLE SPARKLING SANGRIA
glass: pitcher, stemless wine glass or rocks glass
•1 1/2 cups apple juice
•3/4 cup cup apple brandy
•1/3 cup simple syrup⠀⠀⠀⠀⠀⠀⠀⠀⠀
•1 lemon, sliced
•1 orange, sliced
•1/2 red apple, sliced
•4 star anise
•1 cinnamon stick
•1 bottle prosecco, I used Santa Margherita Prosecco Superiore DOCG
•garnish: cinnamon sugar rim, 6 cinnamon sticks
1.Add apple brandy, simple syrup, lemon, apple, orange, star anise and cinnamon stick into a pitcher. Let infuse for a few hours or overnight.
2. Add prosecco and stir.
3. To serve: blend ground cinnamon and sugar on a plate. Run a lemon along the rim of the glasses. Rim the glasses with the sugar. Add ice to glasses and pour sangria in.
4. Garnish with cinnamon stick. Light the cinnamon stick on fire and blow out right before serving.
I recently made Clarified Milk Punch to try this by gone method of preserving drinks and I am now smitten with making (and drinking!) them. You can clarify just about any cocktail that has an acidic component like citrus in it. So I figured why not try my hand at clarifying some other drinks. It may sound complicated, but it is so easy to mix these drinks up. And the best part, you can make big batches and they last for awhile in the fridge, a cocktail ready in two shakes of a lambs tail!
I turned 30 today (cue the record scratching!) so wanted to make a drink that made me feel like a kid again and what better thing to make you feel like a kid than cereal! A bowl of Fruity Pebbles is still an irresistible guilty pleasure for me. I knew I had to add this colorful, saccharine cereal into a drink somehow. And that is how the Fruity Pebbles Clarified Milk Punch was born.
Speaking of born…I have been letting all the great memories & amazing experiences I’ve had the past 3 decades soak in before the inevitable existential crisis sets in. Good thing I made a big batch of this clarified cereal cocktail, I am going to need it!
I used the flavor “notes” (ha!) of Fruity Pebbles for the supporting cast of citrus like lemon, lime and orange. Although I don’t get any pineapple flavor, I decided to add this in for a tropical twist. My last clarified cocktail also had pineapple and I love how the milk wash rounded it out in the finished cocktail. As for the base spirit, it was a no brainer to to use Monkey 47 gin! It’s one of my all time favorites. It has fragrant citrus on the nose from the hand peeled grapefruit and orange while the lemongrass, lingonberry and floral notes pop on the palate which go great paired with Fruity Pebbles. High brow, low brow combos are some of the best (hello fried chicken and champagne!) This Fruity Pebbles Clarified Milk Punch is one of my favorite drinks I have ever made. There, I said it! I chose a favorite child and I am not sorry.
Add sugar, water, lemon juice, lime juice, pineapple juice, and gin to a large bowl and stir to dissolve the sugar. Muddle the strawberries in the bowl. Strain the cocktail into a container.
In a non-reactive container, add the cold milk. Slowly pour in the cocktail into the milk. Stir. Let set for a few hours to let the milk do its thing (a.k.a. curdle) do not stir. When the wheys have formed into a “web” in the container and settle to the bottom, it’s time to strain.
Put a coffee filter or cheese cloth over a container or jar with a funnel. I used a Chemex coffee maker. Slowly strain into the filter. It will take a bit to fully strain. Store in a mason jar or large sealed container for up to a few months.
To serve: Pour into a glass with a large cube, preferably clear ice to show off all your hard work clarifying. Express orange peel over the glass and drop in. Sprinkle Fruity Pebbles onto the ice and take you first sip and feel like a kid again!
Fruity Pebbles Cereal Milk
10 oz whole milk
3/4 cup Fruity pebbles
Add mills and cereal into a jar and shake. Infuse for 1-2 hours. Fine strain into the container you’ll be adding your punch to or a jar for later use. Store for up to 4 days.
The Capricious Tendencies is a Strawberry Coconut Rum Bourbon Cooler. Why capricious? Well my tastes tend to be just such. One minute loving the bright, white minimal deco and the next minute I can’t get enough of rusty velvet, saturated hues, and art deco details. And when it comes to spirits? Oh boy! In fact, when I shot this drink, I was initially using Angostura 5, hence the bottle in the photos, but at at the last minute, changed the recipe Angostura 7. Call me capricious!
It’s National Rum Day and the hardest day of the year for me… because how can I choose a favorite rum?! There are so many delicious rums out there that constantly call me name. For the Strawberry Coconut Rum Bourbon Cooler, I landed on Angostura 7. And Russel’s Single Barrel Bourbon. Yes I used rum on National Rum day. Call the cocktail authorities! In true tiki style, I took a split base for the spirits and combined two different spirits in equal parts. Tiki is always the sum of it’s parts. Angostura 7 is age in ex-bourbon barrels so it can pair well with the Russel’s Bourbon.
I recently had a coconut and strawberry ice cream with orange flower water that was sumptuous! I immediately went home and started playing with strawberry and coconut together. Strawberry, coconut cream, lime for some tart tang, and the subtle but not to be dismissed orange flower water made for a killer combo. Then I played around with a few different spirits before landing on the Angostura and Russel’s Bourbon. The Angostura 7 is aged in ex-bourbon barrels which obviously pairs well with the bourbon. This drink is so dan delicious! I dare you to just stop at one!
Muddle strawberries in a shaker tin. Add the coconut cream and liquid ingredients into the shaker with ice. Shake quickly. Strain into a glass with crushed ice. Grate nutmeg over top. Garnish with strawberry and lime wheel.