Friday, April 19, 2024 Apr 19, 2024
61° F Dallas, TX
Advertisement
Recipes

Summer Recipe: Smoked Bourbon Lemonade

Coryanne Ettiene uses smoke, not mirrors, to level-up her cocktail game.
|
Ettiene-Market-palo-santo-smoked-cocktail
Elizabeth Lavin

Coryanne Ettiene of Ettiene Market is no stranger to cocktails. She offers private cocktail workshops ($500) to teach you how to mix and shake like the pros at home. And this summer she’s launching a new “Party in a Bag,” which includes everything you need to master the tricks yourself.

“We’ve seen a huge surge in people and companies asking us for workshops so that their teams can rebuild after time apart,” Ettiene says. “We deliver everything needed for three different cocktails, including recipe cards. This will be available online as a subscription with a new party every month or as special occasion gift bags with curated recipes to match the event.”

This Smoked Bourbon Lemonade recipe is one of Ettiene’s summer cocktail favorites. “I love the extra of it all,” she says. “But really, it is a kind of dirty Shirley Temple of sorts. It goes down pretty easy.”

Ingredients
1 cup of ice
1 stick of palo santo
1 ounce bourbon (For a stronger kick, use a light tequila; for a softer tone, opt for vodka.)
2 ounces freshly squeezed lemonade
1–2 teaspoons Jack Rudy cherry juice
1 lemon wedge
2 Jack Rudy bourbon cocktail cherries

Directions
Add ice to a cocktail shaker. Place a lit and smoldering stick of palo santo inside with the smudge pointing up. Cover for 30 seconds to infuse the ice. (If you prefer a smokier, heavier taste, let it smoke for a full minute.) Remove the cover and the palo santo, and then add bourbon, lemonade, and cherry juice. Shake vigorously for a few seconds. In a glass, muddle the lemon wedge and one cherry together. Remove and reserve the lemon peel, and then strain the contents of the shaker over the top, holding back the ice. Garnish with the lemon peel and a fresh cherry.

Author

Kathy Wise

Kathy Wise

View Profile
Kathy Wise is the editorial director of D Magazine. A licensed attorney, she won a CRMA Award for reporting for “The…

Related Articles

A packed tray of barbecue (ribs, links, beans, mac, slaw, bread) from Goldee's Barbecue
Recipes

How to Make Goldee’s Barbecue’s Irresistible Smoked Pork Belly And Peach Glaze at Home

House of Plates, a DFW-based food and music outlet, has paired up with chefs all over North Texas for their favorite recipes.
Image
Home & Garden

Dallas Designers Share Their Favorite Outdoor Dinner Party Recipes

’Tis the season for alfresco entertaining, be it a garden party or backyard barbecue. These six recipes will make it a breeze.
Image
Home & Garden

How to Cook with Oil

What's the difference between sesame, avocado, and olive oil? One local chef breaks it down.
Advertisement