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January is The Month of Hotties!

January is The Month of Hotties!

There's still plenty of time to get in on our month of HOTTIES! We have 5 special hot cocktails made just for these cold winter days. Get out and get cozy at Besaw's!

On the menu for January only!

Morning, Would? : amaretto, Godiva white chocolate liqueur, coffee, whipped cream

The Hot Buttered Rum : Meyer's Dark Rum, housemade hot buttered rum mix, whipped cream, nutmeg

Light My Fire : Red Hot infused vodka, Cherry Herring, hot apple cider (it's delicious, for real)

Butter Me Up: butterscotch infused Jameson, hot apple cider

Lacadia's Choice : Olmeca Altos Reposado tequila, cinnamon-cayenne agave, lime juice, hot water


Recipe: Master Cleanse!


Recipe: Master Cleanse!

When we were first introduced to this recipe, created by the handsome cocktail duo, Lucas Plant and Daniel Osborne of Bull in China, we knew it would become a staple on our cocktail menu. It's the perfect drink for any time of the day and for those who want to indulge without any guilt. It’s healthy (-ish) and is a great even without the tequila- but why would you want to leave the best part out?!

Fun facts about carrot juice:

- It has a TON of vitamin A

- Among 39 fruits and veggies, carrots are ranked #10 in nutritional value

- Great source of dietary fiber

- Aids in metabolism of fat and absorption of iron

- A good source of magnesium which is needed for bone, protein, making new cells, activating B vitamins, relaxing nerves and muscles, clotting blood, and in energy production!

Holy Smokes! Make a big batch!

* This information and more can be found here.

It takes a little time to prep… but it lasts up to three days! 

Makes 3 cocktails

Prep time: 15 mins

For the Juice: Yields about 12 oz.

   4 large carrots

   2 sweet apples (we love honeycrisp)

   1 lemon

For the salted rim:

   1 tsp dried ancho chile powder

   1 tsp cayenne powder

   2 T salt

For the Cinnamon-Cayenne Agave:

   ¼ c. 100% Agave syrup

   3T boiling hot water

   1 tsp cinnamon

   1 tsp cayenne

**For making bigger batches, you’ll want to keep a 2:1 ratio for agave to hot water. Two parts agave, one part hot water. As for carrot and apple juice shoot for a 1:1 ratio. One part carrot, one part apple.


Step 1: Make Syrup- simply add agave, boiling hot water, cinnamon, and cayenne together in a bowl and mix thoroughly. Set aside to cool.

Step 2: Wash and peel carrots, core apples and throw them in the juicer. Squeeze ½ a lemon into the juice and mix. It’s yummy and kid friendly at this point!

Step 3:  Mix together salt, cayenne, and ancho chile.

Then it all comes together!

Use a pint glass. Take remaining lemon and rim the lip of the glass with lemon juice. Dip rim into your salt mixture.

In a cocktail shaker add:

   4 oz. (1/4 c carrot-apple juice)

   3/4 oz. cinnamon- cayenne agave

   1 1/2 oz. tequila

   Add a scoop of ice and shake, shake, shake

Pour directly in to your salted-pint glass, top with ice and feel good about how you started your day!




Spring at the Races

The recent hit of sunny spring weather has us dreaming of fruity and floral cocktails, perfect for sipping on Besaw's patio or in your own back yard. One easy way to get a jump on the season—without having to wait for spring's bounty—is to use dried ingredients to infuse your spirit of choice. This way, you get to experience flavors from the peak season, and they won’t spoil nearly as quickly.

The new favorite on our menu is called Spring at the Races, and was adapted from a recipe by Jason Kosmas and Dushan Zaric in Speakeasy, Classic Cocktails Reimagined, From New York’s Employee’s Only Bar. We used a simple lavender-infused gin and sweet pink grapefruit juice for ours. The resulting cocktail has a lovely floral quality with a hue to match. If you like an experiment, try infusing your gin with herbes de provence, tea leaves or dried mint; whatever suits your fancy. More recipes for fun infused-spirits can be found here.

Lavender-Infused Gin

2 teaspoons organic dried lavender

1 (1-liter) bottle gin

Place the lavender in a small saucepan over low heat. Add 2 cups of the gin and bring to a boil. Immediately remove from the heat and allow to cool. Add the remaining gin. Strain the mixture through cheesecloth into a bottle and discard the lavender. Store at room temperature away from sunlight. Will keep indefinitely.

Spring at the Races

2.5 oz lavender-infused gin

5 oz ruby red grapefruit juice

Serve with a sprig of fresh lavender for garnish.

Enjoy the spring sun!

xoxo, Besaw’s