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Elizabeth Strano | The Raised Glass

@theraisedglass

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🍸 Cocktail Recipes with a Twist
🍹 Cocktails | Photography | Lifestyle
🥂 Subscribe to my Substack ⤵️
📍Los Angeles, CA | 21+

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An instant classic, based on two classics that will never go out of style - old fashioned and gingerbread cookies - this Gingerbread Old Fashioned is my go-to nightcap on Christmas Eve & Christmas🎄

Wishing y’all the happiest of holidays and Merriest of Christmases - I hope it’s full of love and joy and magic for you and yours! ❄️

✨Gingerbread Old Fashioned✨

What You’ll Need:
2 oz. bourbon
.75 oz. gingerbread syrup
3 dashes @mmbitters toasted pecan bitters
1 dash @tntbitters Alibi aromatic + citrus bitters
Toasted cinnamon stick, to garnish

Suggested glassware: rocks glass

To Make: combine all ingredients in a mixing glass with ice; stir to combine, about 30-40 seconds. Strain into a chills rocks glass over ice; garnish with a toasted cinnamon stick. Sip & enjoy!

🎁Gingerbread Syrup🎁

What You’ll Need:
1.5 cup white sugar
1 cup water
.5 cup molasses
2 cinnamon sticks
8 cloves
4-5 allspice berries
1 tsp ground ginger
1/8 tsp ground nutmeg

To Make: add all ingredients to a small saucepan over medium heat, stir to dissolve the sugar and incorporate the molasses & ground spices. Once the sugar is dissolved, simmer for about 15-20 minutes, stirring regularly.

Once the syrup is cooked, remove from the heat & let cool. Strain out the solid spices, then pour into a mason jar or other sealable jar, lid it, label it, and store in the fridge. Syrup should last about 2-3 weeks in the fridge and is THE perfect addition to your morning coffee! taken in Los Angeles, California by @theraisedglass

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10 months ago

One of my favorite holiday foods is a classic ham, so naturally, I made it into a cocktail. Now you may be asking why I would do that, and that’s a fair question, because if you had told me to incorporate literal pork products into a cocktail when I started bartending, I too would have had questions! 🥓🍹🍖

The answer: because it’s genuinely delicious, and that starts with a split base of bourbon and bacon fat-washed rum for some salty-sweet goodness.

What follows are other classic ham flavors, like pineapple, brown sugar, and some tobacco bitters for that kiss of smokiness. It sounds wild, but you get a cocktail that’s reminiscent of mom’s home cooking – but in a tasty cocktail format.

Want the full recipe? It’s already live on my Substack, so keep your eyes peeled and (kindly subscribe if you haven’t already)! 💕 Aren’t wanting to subscribe but just want this one recipe? DM me and I’ll get it to you.

And of course, follow along here for more festive drinks. Cheers y’all! 🎄✨❄️ taken in Los Angeles, California by @theraisedglass

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10 months ago

“Instead of waiting for champagne cocktails for NYE, I’m making one that’s perfect for Christmastime!” -me, while designing this cocktail 😂

If at first you don’t succeed, try again – because you might end up with a cocktail as delicious as this Chestnut Spritz. This took me a good while years to figure out, after trying and failing spectacularly at a homemade chestnut syrup in 2023 🌰 (also, I love that there’s a chestnut emoji!)

Chestnuts, citrus, and spices all join forces with a rum base, then it gets topped with either bubbly water (or a dry bubbly wine 🥂 you choose!) for an efferverscent sipper that’s full of holiday flavor but easy to sip on for brunch or over Christmas-day appetizers ❄️🎄✨

🌰 Chestnut Spritz 🌰

What You’ll Need:
2 oz. rum
.75 oz. chestnut syrup
.5 oz. Aperol
.25 oz. lemon juice
Barspoon allspice dram
Pinch cinnamon
Bubbly water (or bubbly 🥂 if you’re feeling fancy), to top
Candied orange peel, to garnish

To Make: combine all ingredients in a shaker tin with ice; shake for 15-30 seconds. Strain into a chilled wine glass over ice, then top with bubbly water or a dry sparkling wine and garnish with candied orange peel.

🌰 Chestnut Syrup 🌰

Wha You’ll Need:

1 cup granulated sugar
1 cup water
1 - 6.5 oz package peeled & steamed chestnuts (found ‘em at my local Trader Joe’s!)

Method: add sugar, water, & chestnuts to a small saucepan over medium heat. Stir to dissolve the sugar. Once the sugar is dissolved, simmer for about 15-20 minutes, stirring regularly.

Once the syrup is cooked, remove from the heat & let cool. Pour into a mason jar or other sealable jar (chestnuts and all), lid it, label it, and store in the fridge – the syrup will continue to infuse and deepen the flavor. After 24 hours, remove the chestnuts, & you’re all set! Syrup should last about 2-3 weeks in the fridge.

Follow along for more cocktail recipes that are perfect for celebrating the season! ✨🥂❄️ taken in Los Angeles, California by @theraisedglass

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10 months ago

Remember that infused rum we made earlier this week? I promised you a cocktail with it, so time to break out the shakers! 🍹

Made with dried fruits, rum, wine, Angostura bitters, spices, and other baking ingredients, black cake is different from family to family, and culture to culture within the Caribbean. The infused rum itself is a delicious on its own – but add in fresh lemon juice, Angostura bitters, a bit of dark rum, and a touch of gingerbread syrup and it pulls together many of the flavors in a traditional black cake. The drink gets topped with a red wine float, which is as visually striking as it is tasty (and if you spill a little as you pour, don’t worry – I clearly do too and I won’t tell!) 🍷

The full recipe is up on my Substack (linked in bio) - no paywall this week; it’s free for everyone ✍️ and be sure to follow along here for more festive holiday recipes! 🎄✨❄️ taken in Los Angeles, California by @theraisedglass

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10 months ago

Adapting dishes into their cocktail counterparts is one of my favorite things to do, and this infused rum is no exception! 🥃

Taking inspiration here from Caribbean black cake, called black cake for its color, derived from deeply cooked sugar called “burnt sugar essence” or “browning.” Rich and decadent, spiced with nutmeg and cinnamon - black cake is, at its core, THE cake to make at Christmastime and other big celebrations (at least according to my research - thank you @alicaspepperpot & @withbrigid 💕)

I’m not from the Caribbean, so I’m hardly the authority on Caribbean cultures or dishes – but I do think that one of the best parts of the holidays is sharing traditions, learning how people celebrate in other parts of the world, and exploring new-to-me culinary techniques and flavors. You can keep your eyes peeled for a deeper dive into black cake on my Substack, coming later this week! ✍️

I hope you’ll enjoy this rum in good company, as it’s best enjoyed shared with friends and family, either neat, on a rock, or in a cocktail🍹

🥃 Black Cake-Inspired Infused Rum 🥃

What You’ll Need:
1 750-ml bottle white rum
Prunes, dried cherries, and raisins, in equal measure
Fresh orange peel

To make: combine all ingredients into a wide-mouth jar (not a narrow one like I used – learn from my mistakes!), seal, and shake to combine, then let rest in a cool, dry place for about 7-10 days, shaking daily. Strain into a clean jar (you can opt double-strain through a damp coffee filter if you’d like, as there will be some truly teeny tiny fruit bits left behind) and store the infused rum in the fridge.

The soaked fruits can be used for baking, other holiday goodies, or even a garnish in other cocktails (give me a whole skewer of rum-soaked raisins) and the rum should keep for quite some time in the fridge!

Follow along to see how I shake this into a cocktail later this week, and subscribe to my Substack (free and paid options!) at the link in my bio 💕 cheers y’all! taken in Los Angeles, California by @theraisedglass

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10 months ago

Need something excellent for gifting & perfect for potlucks? Batched cocktails are ideal for the festive holiday season 🎄✨❄️🥂

If you’ve never batched a cocktail before, it might seem a little intimidating - always start with your non-alcoholic ingredients first, and don’t be afraid to taste as you go! I used to have to batch cocktails at the bar I managed and sometimes, even with double- and triple-checked calculations, I needed to adjust for acid or sweetness or what have you. Totally okay! Trust your palette and make adjustments accordingly. You got this ☺️

🍋‍🟩Brown Sugar-Sage Palomas🍋‍🟩

What You’ll Need (all in oz/ml):
1 - 750-ml bottle of blanco tequila
12 oz. brown sugar-sage syrup
10 oz. fresh lime juice
6.25 oz. water (for dilution)
3.25 oz. triple sec or orange liqueur
12.5 oz. grapefruit soda
Sage leaves, for garnish (optional but always a nice touch when bringing to a party)

Recommended glassware: rocks glass

Want more holiday cocktails? Well, what are you waiting for - follow along! 💕 taken in Los Angeles, California by @theraisedglass

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10 months ago

If you know me, you know I am a tequila kinda girlie - neat, on a rock, in cocktails, any way you pour it. I love margaritas of all kinds, so a wintry variation - with that spiced grenadine from earlier in the week - and a little kiss of smoke from the @ilegalmezcal … sign me UP! ❄️🎄✨

The full recipe is up on my Substack - subscribe now at the link in my bio for full access for $7/month. Money’s tight or you really want just this recipe? Send me a DM and I’ll get it to you ❤️

Follow along for more seasonal cocktail recipes and content! 🥂 taken in Los Angeles, California by @theraisedglass

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10 months ago

Still in that turkey coma? Need a break from shopping your fave small businesses for Black Friday? I’ve got the perfect cozy drink recipe for you! Mulled cider (or mulled wine) is sure to please, whether just for yourself or for a crowd.

Want the full recipe? Substack subscribers gets the whole shebang, measurements and all - you can sign up now at the link in bio, or sign up a friend (shameless plug 😅 Subscriptions make a great gift!) 🎁

Hoping y’all had a great day yesterday, and are enjoying your holiday weekend! ✨ taken in Los Angeles, California by @theraisedglass

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a year ago

“Pass the cranberry sauce!” - Linda Belcher (for those uninitiated to the Bob’s Burgers universe, it’s not Thanksgiving to me until I’ve played their “Kill the Turkey” song at least four times)

Forgot to prep holiday cocktails for your dinner tomorrow? No worries. That cranberry sauce comes in handy as more than just a side dish - pop some into your cocktail shaker along with a couple other ingredients you likely already have at home, and you’ll have festive drinks in no time (and yes, they can totally be made zero-proof - omit the spirit, up the cocktail base ingredients by 1/4 oz each, and top with a little extra club soda. A reminder that bitters are technically alcohol, but used in such small quantities are typically okay for *most* folks. You can omit those entirely too if that’s best for you!)

🍗Pass the Cranberry Sauce🥂🍴
2 oz. vodka, gin, or barrel-aged gin* (I’m using @smugglersnotchdistillery Vodka) 1.5 oz. homemade cranberry sauce 1 oz. pomegranate juice .75 oz. lemon juice 3-4 dashes @mmbitters toasted pecan bitters Club soda, to top Lemon peel, to garnish
Suggested glassware: rocks glass

To Make: combine all ingredients in a shaker tin with ice; shake for 15-30 seconds. Double strain into a chilled rocks glass over ice, using a spoon to help zhuzh the cocktail through the strainer if needed, then top with club soda. Garnish with an expressed lemon peel.

*This cocktail was originally designed around a barrel-aged gin, but if you don’t have that at home, a classic gin or a vodka, like I’m using here, also works great.

Need another holiday cocktail option? Head on over to my Substack (linked in bio) - paid subscribers receive access *today* to both this and a forthcoming cocktail that’ll ease you right into the rest of the holiday weekend. And of course, follow along here for more cocktail recipes and content.

Wishing you all a happy, delicious, and stress-free Thanksgiving! 💕✨🥂 taken in Los Angeles, California by @theraisedglass

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a year ago

… I’m going to be thinking about this trip for a long while, in the best way!

Had a blast (and some excellent cocktails!) while in town for the @f1 Las Vegas Grand Prix. Already looking forward to next year’s race! 🏁🏎️

What other bars and speakeasies do we need to check out on our next Vegas trip (besides @ghostdonkey_official for round 2)? Leave a comment below, and follow along for more cocktail content and recipes ✨❤️ taken in Las Vegas, Nevada by @theraisedglass

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a year ago

Y’all know I am a cocktail girly (I mean, it’s what we do around here) but did y’all know I’m also a HUGE Formula 1 girly too?! ❤️🏎️ 🏁✨

Not only did we get to take in lots of incredible live racing from both Formula 1 and Formula 1 Academy, we also got to experience some excellent drinks and popped into two super stellar speakeasies on the Strip. Keep your eyes peeled for that recap coming soon 🍸

@f1 call me beep me and let’s talk cocktail recipes for next year’s race 👀 taken in Las Vegas, Nevada by @theraisedglass

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a year ago

This one is for the savory girlies! 🍄‍🟫🧂😋🍸

I found my love for mushrooms early - they were (and still are!) my favorite pizza topping. Whether roasted, stuffed, or sautéed; in soups, dumplings, or pastas, I am all about it. It’s only natural to put them into a cocktail, too!

This recipe comes from the archives - I developed this one back in 2020 during the first iteration of The Raised Glass. After re-testing it this week, I’m happy and proud to say that the recipe still holds up. You get that salty, umami goodness from the mushrooms and loads of botanical, herby deliciousness from gin and a homemade thyme syrup.

For those who might be hesitant to try a mushroom-infused gin, I do hope you’ll try it - it’s more balanced and sippable than you may think!

Want the full recipe? Subscribers on my Substack get full access to an extra recipe each week! Check out the link in my bio to subscribe, and follow along here for more cocktail content and recipe ideas. Cheers, y’all! 🥂✨ taken in Los Angeles, California by @theraisedglass

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a year ago