Artisan Cocktails

When it comes to booze, we prefer classy cocktails and a nice comfy chair.

Our days of keg stands and drinking shitty liquor are over.

However, if you wanna make some tasty drinks for your next cocktail party, then here are two tasty recipes that will definitely take the edge off.

We made a simple Gin and Tonic using some aromatics and elder flower syrup… and a fall inspired¬†Vieux Carre (pronounced “VOO k’ray”) with an apple & ginger foam.

Wanna make chef inspired craft cocktails and get buzzed doing so?

Pick up some good liquor and follow these easy recipes for some epic drinks!

Epic Cocktails


  • Templeton rye whiskey
  • Apple brandy or Calvados
  • Tanqueray or Hendricks Gin
  • Fernet branca
  • Belvoir elderflower syrup
  • Fever tree tonic water
  • Angostura bitters
  • Peychaud's bitters
  • 5 ea. Fuji aplpes
  • Ginger
  • Kaffir lime leaves
  • Juniper berries
  • 2 lemons
  • 2 limes
  • Silver gelatin sheets
  • 1 ISI foamer
  • 2 ea. N2O charges
  • Ice
  • Shaker
  • Jigger

Step 1: | Make The Apple & Ginger Foam

It’s important to use Fuji apples for this recipe because they don’t oxidize as fast as other apples.

Start by peeling five Fuji apples, weighing out the mineral water, and slicing a small nub of ginger.

Next add all of the ingredients to a large pan, and cook fully covered on low heat for twenty minutes until fully tender.

Next, soak two sheets of gelatin in ice water.

Add the apples and the juice to a vita prep and discard the ginger.

Puree until very smooth, squeeze the water from the gelatin and add to the puree.

Fill the ISI “Whip cream” canister with the puree and refrigerate until cold.

Once the puree is cold, charge the canister with two N2O cartridges and keep cold until you are ready to make the Vieux carre.

Apple Ginger Foam Recipe:

5 ea. Fuji Apples

5 grams ginger

1 1/2 cups Mineral water

2 Silver gelatin sheets

2 N2O cartridges

Step 2: | Make The Vieux Carre

We used spherical ice molds for both cocktails and they make all the difference for artisan cocktails.

Start by filling a shaker with ice and add one ounce of good rye whiskey and one ounce of apple brandy.

Next add 3/4 an ounce of good vermouth. We used Fernet Branca.

Add a dash each of Peychaud’s and Angostura bitters.

Shake and pour of ice cube.

Peel a strip of lemon and squeeze to release the oils. Add to the cocktail and finish the apple ginger foam.

Chef Kev Tip: Use standard organic lemons. Meyer lemon or other floral lemons are overly perfumed for this cocktail.

Apple Vieux Carre Recipe:

1 oz. Templeton rye whiskey

1 oz. Apple brandy

3/4 oz. Fernet Branca

1 dash Angostura bitters

1 dash Peychaud’s bitters

1 strip lemon peal

Apple foam “enough to cover by half”

Step 3: | Make The Aromatic Gin & Tonic

Light and refreshing, this is an easy way to step up your Gin & Tonic.

Start by Pouring two ounces of gin over ice in a shaker.

Add one ounce of elder flower syrup.


Next squeeze a lime wedge and add one strip of lemon peel, one kaffir lime leaf, and three juniper berries to the glass with a spherical ice cube.

Pour the cocktail over the ice and finish with fever tree tonic water.

Stir and serve.


Gin & Tonic Recipe:

2 oz. Tanqueray gin

1 oz. Belvoir elder flower syrup

3 oz. Fever Tree tonic water

1 kaffir lime leaf

3 juniper berries

1 lime wedge

1 strip lemon peel


No one truly likes to drink alone. These cocktails are fun to make and should be enjoyed with good friends.

I would like to give a shout out to our chief photographer extraordinaire…my father.

He has a keen eye for taking quality photos, and is one of the key parts that keeps the ship running here at EFB.

All photos are shot on an iPhone, original, and never manipulated.

Thanks for stopping by epic food blog!