Dynamic Duo Specializes in At-Home Cocktail Tastings, Parties and Events
Matt and Beth Sorrell run a fun business focused on the chemistry of mixing drinks. Their passion for fine libations started with delivering in-home cocktail tastings, parties and events. The couple now executes their “Cocktails Are Go” magic through bartending services, teaching classes, consulting with bar and restaurant owners, handling personal liquor shopping for clients and conducting libation education programs. The Sorrells also create custom concoctions and punches for select gatherings, as well as themed, one-of-kind crafty cocktails for special occasions.
They provide learn-through-tasting, savor drink-by-drink partnerships with clients and were kind enough to share two of their seasonal recipes.
8 ounces turbinado sugar
8 ounces water
2 ounces dark rum
1/2 ounce cinnamon syrup
First, make the cinnamon syrup by combining 8 ounces of turbinado sugar with 8 ounces of water and 4 cinnamon sticks; in small saucepan over low heat, combine sugar and water until sugar is dissolved. Add cinnamon sticks and let simmer for 5 minutes. Remove from heat and strain out cinnamon sticks. Let cool and then bottle and refrigerate until ready to use. To make one toddy, combine remaining ingredients, including syrup portion, in a mug and stir. Garnish with a cinnamon stick.
2 ounces cranberry vodka
1 ounce Cointreau liqueur
1/4 ounce lime juice
1 750-milliliter bottle vodka
1 12-ounce bag cranberries
1 cup sugar
1 cup water
2 teaspoons lemon juice
1 teaspoon almond extract
Zest of 1 orange
Combine all ingredients, except for vodka, in a medium saucepan on low heat for 5-7 minutes, until the cranberries begin to split. Take off heat and let cool. Strain the syrup from the mixture into a clean jar and combine with the vodka. Keep until needed.
INSTRUCTIONS FOR A HOLIDAY COSMO:
Shake the first three listed ingredients with ice. Strain into a chilled cocktail glass. Garnish with cranberries.