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The Two Minute (Cocktail) Drill


We read on the interwebs that there was some kind of game or something on Sunday. Here at Red & Brown HQ this year’s Super Bowl party theme is simplicity. Past themes have included New Orleans (complete with shrimp and grits, Sazeracs, and Hurricanes), Chicago (including hot dogs dragged through the garden), and Chinese New Year (with dan dan nachos, spicy Asian chicken dip, tangerine sticky ribs, and Chinese Five Spice old fashioned’s). This year’s theme is “don’t spend the entire football game in the kitchen,” so without further ado here are 24 two-ingredient recipes to keep you glued to the game.



Gin [or] Vodka Martini: 2 1/4 ounces liquor of choice, 3/4 ounce dry vermouth, stir, serve in a martini glass or coupe glass.

Gin [or] Vodka and Tonic: 2 ounces liquor of choice,  4 ounces soda water, stir gently and serve in a highball glass or rocks glass with ice.

Scotch [or] Campari [or] Vodka Soda: 2 ounces liquor of choice,  4 ounces soda water, stir gently and serve in a highball glass or rocks glass with ice.

Rum and Coke: 2 ounces spiced rum, 4 ounces Coca Cola,  stir gently and serve in a highball glass or rocks glass with ice.

Whiskey and Coke: 2 ounces whiskey (we like bourbon), 4 ounces Coca Cola,  stir gently and serve in a highball glass or rocks glass with ice.

The Infield: 2 ounces bourbon, 4 ounces Cheerwine, stir gently and serve in a highball glass or rocks glass with ice

Whiskey Ginger: 2 ounces of your favorite whiskey, 4 ounces ginger ale,  stir gently and serve in a highball glass or rocks glass with ice.

Rusty Nail: 2 ounces scotch, 1/2 ounce Drambuie, stir and serve in a rocks glass over ice

Gimlet: 2 ounces gin, 3/4 ounce Rose’s Lime Juice, shake and serve in a martini glass or coupe glass.

Paloma: 2 ounces tequila blanco, 4 ounces grapefruit soda, stir gently and serve in a highball glass or rocks glass with ice.

Greyhound: 2 ounces vodka, 4 ounces grapefruit soda, stir gently and serve in a highball glass or rocks glass with ice.

Black Russian: 2 ounces vodka, 1 ounce Kahlua, stir and serve in a rocks glass with ice.



Shandy: 8 ounces beer (lighter pilsners and lagers work well here), 2-4 ounces lemonade or other fruit juice (flavor to taste), stir gently and serve in a pint glass.

Snakebite: equal parts beer and hard cider, serve in a pint glass.

Black Velvet: equal parts Guiness and hard cider, serve in a pint glass.

Black and Tan: equal parts stout and lager, serve in a pint glass.


Sparkling Wine

Bellini: equal parts sparkling wine and white peach juice (or another fruit juice of choice), stir gently and serve in a champagne flute or coupe glass.

Mimosa: equal parts sparkling wine and orange juice, stir gently and serve in a champagne flute or coupe glass.

Champagne and St. Germaine: 5 ounces sparkling wine, 1/2 ounce St. Germain, stir gently and serve in a champagne flute or coupe glass.

Death in the Afternoon: 1 1/2 ounces absinthe, 4 1/4 ounces sparkling wine, stir gently and serve in a coupe glass or champagne flute.


Hot Drinks

Mexican Coffee: 2 ounces tequila (we prefer reposado or añejo), 6 ounces coffee, stir and serve in a mug.

Irish Coffee: 2 ounces Irish whiskey, 6 ounces coffee, stir and serve in a mug.

Kentucky Coffee: 2 ounces bourbon, 6 ounces coffee, stir and serve in a mug.

Spiked Cider: 2 ounces of whiskey, rum, or applejack, 6 ounces hot apple cider, stir and serve in a mug.

Thyme Honey Syrup


This weather has us seeking out two different kinds of cocktails: those that are physically warming and those that make us think warm, summery thoughts. Thyme meets this criteria as a double duty modifier, evoking the flavors of roasted meats and vegetables typical of winter, as well as bright herbaceous flavors that accompany summer. Even simpler to make than so-called simple syrup, this sweetener works well with clearer spirits like vodka and gin, but you don’t need our permission to try it with whatever you want. We recommend starting with our Beekeeper’s Blanket or the Florida Daydream.

  • 1/4 C honey (we like using wildflower or buckwheat honey for their rich, robust flavors)
  • 1/4 C hot water
  • 12 sprigs Thyme

In a mason jar or container with a cover, add the sprigs of thyme and muddle them.

Pour in the honey and hot water and cover the container. Shake vigorously until the honey is dissolved. Refrigerate for at least an hour before using.

There’s Still Time for Cherries!

If you’re like us you’re probably still trying to wrap up your holiday shopping and have a couple people on your list that have you scratching your head. How does an instant party sound? There’s still time to snatch up the last, let us repeat, the last of this year’s cherries through our Instant Cocktail Party Kit collaboration with Brooklyn makers, A. Heirloom. The kit contains a cocktail muddler (available in maple or walnut with personalized engraving) a bag of our sweet and spicy cocktail nuts, and a jar of our cocktail cherries. Just add liquor to get the party started.


If you’re just looking for a snack or stocking stuffer, our cocktail nuts are available at the holiday store of yogurt wizards The White Moustache, or our own site Shop Red and Brown. May your days be merry and bright and may great cocktails fill your nights. Happy Holidays everyone!

— Red and Brown

Happy Thanksgiving!

Happy Thanksgiving Everyone!

It’s a bit sad to not be at home celebrating Thanksgiving in the states this year. For both of us, it’s a time of great food, tradition, and family, as well as an appreciation of the bounty of blessings we have in our lives and the opportunity to give back to others.

While we’re currently traveling in Spain, which doesn’t celebrate Thanksgiving outright, we wanted to reflect on the past year. We are happily, newly married (12 days!) and are grateful to have been surrounded by the most generous, loving and kind family and friends anyone could ask for.

Our business has grown tremendously within the past year: we increased our production 5X this year, sold out on pre-orders, and already have a waiting list for next year! For those of you that haven’t been able to get your cherries or nuts yet, please check out A.Heirloom, our partners for the second year in a row, for our cocktail kit collaboration. You can also get our cocktail nuts from The White Moustache holiday store. We cannot thank you all enough for your support of us, our products, and our small business; it is so humbling to hear that people enjoy the things that we pour so much love and efforts into.

As you sit down to your Thanksgiving dinner this year, hopefully surrounded by friends and family, please don’t forget to think of those in need. We donated to Citymeals on Wheels in NYC and encourage you to give some time or money to a charity of your choosing too.

We are so grateful for the love and support of our friends, family, fellow food producers, partners and customers this Thanksgiving. We look forward to creating delicious handmade products and getting back to the blog on our return. In the meantime, follow us on Instagram and Facebook to keep up with our travel adventures.

Red and Brown

Old Jack

Old-JackEarlier this year, while driving up to the Hudson Valley to scope out some cherry orchards we happened across a new craft distillery, Hudson Valley Distillers. Their vodka was delicious but we were blown away by their barrel-aged applejack, which has a rich, oaky, spicy complexity like a whiskey. The weather was still too warm then to experiment with it in cocktails but we’ve been patient. It’s time for the Old Jack, a simple but delicious twist on the Old Fashioned that swaps in applejack for the rye, and maple syrup for the sugar. Black walnut bitters help seal the seasonal deal. Grab a sweater and a couple of these and get ready for a warm evening in.

Old Jack

  • 2 ounces applejack (used Chancellor’s Hardscrabble Applejack from Hudson Valley Distillers but Laird’s Apple Brandy is more widely available)
  • 4-5 dashes Fee Bros. Black Walnut Bitters
  • 1 teaspoon maple syrup
  • 1 apple wedge for garnish
  • 1 large ice cube

In a rocks glass add the maple syrup and shake the bitters onto it. Let it sit and soak in then stir to mix the two together as thoroughly as possible. Pour in the whiskey and give everything a good stir.

Add the ice cube and garnish with the apple wedge.

The Pumpkin Alarm Clock

pumpkin-alarm-clockHere at Red and Brown HQ we enjoy pumpkin-spiced foods in moderate doses; coffee and beer are our go-to’s and anything past that just starts to get weird. Well, except for bourbon. One Saturday morning after making too much pumpkin spiced coffee, Brown decided to freeze the leftovers in ice cube trays. Pondering what to do with these autumnal coffee cubes he did the next logical thing: figured out how to mix it with booze. A great slow sipper for a cold weekend day (or whenever you need a buzz with your buzz), the coffee cubes sweeten and spice up the profile of the cocktail as they melt and ensure that you get just enough caffeine kick to keep you focused on your book/Bob’s Burgers marathon/football game/whatever.


The Pumpkin Alarm Clock

2 ounces bourbon
1 scant teaspoon honey (we prefer amber)
2 pumpkin-spiced coffee ice cubes (see instructions below)

In a rocks glass pour in your bourbon and, while stirring, slowly drizzle in the honey. It’s ok if it doesn’t get totally mixed, it will diffuse along with the ice.

Add in 2 pumpkin-spiced coffee cubes, give it a good stir, and proceed with Season 2, Episode 7.

Coffee Cubes

Take any leftover pumpkin-spiced coffee you have (Green Mountain, Dunkin Donuts, Union Market, Trader Joe’s…a lot of people make it) and pour it into an ice cube tray. Place in the freezer until solid, et violà.

Beer Review: Other Half Brewing Co.


To say that Other Half Brewing Co. is my favorite brewery in NYC is like saying that it’s hard to find a cab when it’s raining; an obvious understatement. Though this spot just officially launched earlier this year it’s quickly become a go-to brewery for me and many other beer lovers in New York. Their IPAs are top notch, and they’ve got a few other Belgian styles and seasonal offerings that are also excellent. It’s hard to choose favorites but I’m particularly fond of their knock-you-on-your ass-only-have-a-couple All Green Everything, a 10.5% ABV triple IPA with a wonderful tropical nose and taste (pineapple and papayas). Their self-described “Super funky barnyard” Lembeek 86 Blonde is also a feat of great brewing. As advertised, it smells like a deliciously stinky cheese and has a taste that I can only describe as eating charcuterie while sitting on a bale of hay (not for everyone, but something Red and I would happily do all day). Other Half’s recently-opened tasting room serves beers Thursday through Sunday, a point that I annoyingly remind Red of every time we pass by the Smith and 9th Street stop on weekends. The room itself is small, even by New York standards, but the flavors are big and there’s nothing better than drinking a beer straight from the source. We highly recommend stopping by for a few next time you’re in the neighborhood, and more high recommend making the pilgrimage if you’re not. –Brown

Other Half Brewing Co.

Beer Review: Westbrook Gose

Westbrook-GoseRemember in June when you read all of those best-beers-of-summer lists and thought, “I can’t wait to drink those awesome beers once it gets hot”? Now that it’s hot and summer’s days are numbered you’re wondering where your lists went? Stop searching your inbox and just find some Westbrook Gose. Red & Brown HQ has been flush with sour beers this summer and Westbrook is one of the tops. The nose has light citrus notes with a briny backbone and some hints of yeast/wheat. The taste is sour (almost akin to taking a pickleback shot, minus the dill) with a coriander, herbal finish that lingers slightly. It’s thirst quenching and each sip forces you to go back for more (twist our arms). At a low 4% ABV you should be able to have a few of these during a session, as long as your taste buds don’t raise the white flag from so much sourness. A great foil for seafood and equally adept at cutting through fattier fare, we highly recommend finding a sixer before Labor Day hits. –Red & Brown


Westbrook Gose

12 ounce cans

4% ABV

Check out all of Westbrook’s beers here.



Beer Review: Fiddlehead Brewing Company Hodad Porter

Fiddlehead-Brewing-Company-Hodad-PorterWe’re sorry. We’re sorry that we didn’t post this sooner when we hit the Vermont Brewers Festival last month. We’re sorry that by the time you read this you probably won’t be able to find Hodad Porter (especially if you don’t live in or near Shelburne, VT). We’re sorry that you may or may not ever taste the best chocolate coconut porter we’ve ever had. Where other versions fail with either no detectable trace of coconut, or overwhelmingly fake flavors that make you feel like you’re chugging Banana Boat tanning oil, the geniuses at Fiddlehead have managed to create a delicious, harmonious beer. The taste is well-balanced with a light roasted maltiness characteristic of a good porter that transitions into semi-sweet chocolate territory and finishes with a hint of toasted coconut and vanilla. If you were to drop an Mounds candy bar and a pint of porter into a blender this is what you’d get (beer candy, ahhhhhhh). Find an excuse to drive up to Vermont, or make friends with someone who lives there to try to get your hands on some. When asked if they were planning on distributing in NYC any time soon the woman we spoke with said “We can’t even keep up with demand here,” so if you don’t get to taste any, well, we’re sorry. –Red & Brown


Fiddlehead Brewing Company Hodad Porter

Sold on tap and in 16 ounce cans

5.5% ABV

Check out all of Fiddlehead’s offerings here.