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.”
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
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.