November 18, 2020

Ask the Expert: Craft Cockytails 2

By: Chardonnay Ismail

Brittany Koester, UofSC alumna and owner of 72 Co., joined us for a fall and winter edition of Craft Cockytails, perfect for the holiday season!

Missed the event? You can watch it here and put your mixology skills to the test. 


Rosemary Greyhound

  • 1.5 oz vodka
  • 2 oz fresh grapefruit juice
  • 1 oz rosemary simple syrup (heat equal parts sugar & water and a few rosemary sprigs, stir until sugar is dissolved, bring to a boil, then let sit off of heat for 30 mins. Remove rosemary and strain syrup into a container)
  • 1 oz soda water
  • sugar and rosemary rim (mix small rosemary pieces and sugar on dish, run grapefruit slice along the rim of the glass, and place glass into rosemary/sugar mixture until rim is coated)
  • garnish with grapefruit wedge

Fall Old Fashioned

  • 1.5 oz bourbon
  • a few dashes of bitters (I prefer orange bitters)
  • 1 oz of brown sugar simple syrup (heat equal parts brown sugar and water until sugar is dissolved)
  • 2 oz apple cider
  • 2 oz soda water
  • garnish with cinnamon stick and apple slice


Peppermint White Russian

  • 1.5 oz espresso vodka (Van Gogh Double Espresso is our favorite)
  • 1 oz coffee liqueur
  • 1/4 teaspoon of peppermint extract (only takes a very small amount!)
  • 2 oz of half and half or milk (may substitute alternative milk)
  • crushed peppermint rim
  • mint garnish

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