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Brandon’s Whiskey Lemonade

I am in Chicago this week helping my dear friend, Lori, pack up her Lake Shore Drive penthouse, in preparation for her move back to Arizona.

I came in a few days early so I could visit family before the pack-a-thon began. I first drove to my mother-in-law’s home in Rockton, Illinois, and spend the night with her. We played games, went out to eat, went to church, and had a lovely visit.

The next day, I was off to my brother and sister-in-law, Tom and Beth’s, home in Barrington to spend time with them. The three of us drove into Chicago on Sunday night for dinner with their two daughters, Katie and Maureen, and their beautiful families.

Our first stop was at Katie and Eddie’s home, where I had the pleasure and joy of meeting my newest grand-niece, 4-month-old Emily. While Emily napped, her big sister, Kody, who is almost three, entertained us in the backyard. By the way, the weather here has been glorious! What a relief after enduring the heat wave, including the 120-degree day, I left back in Arizona!

Next, we jumped into our cars and headed downtown to Mo (new mamma to be!) and Brandon’s loft condo. My other brother-in-law, Roger, joined us there.

Here is Roger giving baby Emily her bottle, so sweet!

Brandon, a YouTube-Self-Taught craftsman has been transforming their space. He bought himself a circular saw and went to work crafting barn doors, along with kitchen and bath cabinets, like a pro. Seriously amazing!

The other amazing thing was the signature cocktail Brandon served us.

He found the recipe HERE. Brandon had visited the High West Distillery in Park City and brought home a bottle of their spiced syrup. The syrup is what makes the cocktail so special. How very generous the folk at High West are to share the recipe to make the syrup at home. Enjoy!

Brandon’s Whiskey Lemonade

Spiced Syrup

5 cups sugar
2  cups water
4 lemons, sliced
20 whole cloves
4 cinnamon sticks, broken in half
1 vanilla bean, split in half lengthwise
1 whole nutmeg

Lemonade Mixture

1 cup chilled spiced syrup
1 cup fresh lemon juice
1 ½ cups cold water


1.5-ounces rye whisky
5-ounces lemonade mixture
1 mint sprig

Spiced Syrup: Place all the ingredients in a large saucepan and whisk well, bring to a boil and then reduce heat to low. Simmer, stirring occasionally, for 40-45 minutes, or until syrupy. Strain syrup and cool to room temperature before refrigerating. (there will be enough syrup for about 40 cocktails)

Lemonade Mixture: Whisk together the 1 cup of the spiced syrup, the lemon juice, and water. Refrigerate until cold.

Cocktail: Add the rye whiskey to a rocks glass, fill halfway with ice, then fill with the lemonade mixture, stir and add more ice. Garnish with a fresh mint sprig.

Makes 1 cocktail

This was the sunset on our drive back to Barrington. Pretty darn spectacular!

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1 comment

1 Sloane { 06.28.17 at 9:15 AM }

Don’t hurry back! HOT HERE!

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