Lighten up your winter with Holman’s Table’s honey, ginger and lemon cocktail.

Winter blues getting you down? Fire up the cocktail shaker and try a recipe that will surely lift your spirits. Holman’s Table’s Penicillin is a perfect blend of scotch, honey, ginger and lemon juice— all the ingredients needed to melt away the wintertime sadness. 

INGREDIENTS

— 1.5 oz. Bank Note Blended Scotch

(or your choice aged, blended scotch or whiskey)

— 0.75 oz. Honey Simple Syrup

— 0.75 oz. Ginger Simple Syrup

— 0.75 oz. freshly squeezed lemon juice

DIRECTIONS

Combine all the ingredients in a shaker. Shake and strain over a large ice cube or sphere in a lowball glass. Spritz with peat scotch. Cheers!

Seattle’s Foodz Catering is preparing to move into its new home, nicknamed the “factory,” in the Georgetown neighborhood this summer. Four times the size of its current headquarters, it will include a new kitchen, offices and a warehouse. Toast the new digs with the company’s Blueberry Mule—the recipe raises the bar on the sober-curious trend.

INGREDIENTS

—3 oz. fresh-pressed blueberry juice

—juice of half a lime

—ginger beer

—shaved ice

—sprig of mint

—lime wedge

 

Courtesy of THE US GRANT Hotel, a Luxury Collection Hotel, San Diego. 

INGREDIENTS

—.5 oz. Bigallet Thyme liqueur

—.5 oz. Massenez Garden Party Rosemary liqueur

—.5 oz. Domaine Sante All-Sass (Wine Grape Nectar)

—2.5 oz. sparkling wine

—splash of absinthe

DIRECTIONS

 

JW Marriott San Antonio Hill Country Resort and Spa’s restaurant, Cibolo Moon, is the first T-certified (“t” as in tequila) restaurant in Texas. The restaurant received the “Award T Recognition” from the Consejo Regulador del Tequila. As part of the recognition, the Cibolo Moon staff has been trained on tequila history, guidelines and production, as well as agave cultivation and harvesting.