Craft Cocktails To Take In The Solar Eclipse

21 Aug 2017 by Pedro Aristes in Cuisine, General, Products, Spirits

For 70-miles from Oregon to South Carolina the moon will completely block out the sun, day will turn to twilight, causing stars and planets to appear for a once-in-a-life-time experience. It will be the first total solar eclipse to cross the United States in ninety-nine years.

What will you be toasting with to celebrate this monumental occasion? Be sure to round up your friends for a viewing party and create some of these festive, one-of-a-kind total solar eclipseinspired cocktails from Tanqueray No. TENTequila Don Julio and Johnnie Walker.

Back to Black (above)
Created by Mixologist Gabe Orta


1 oz. Johnnie Walker Black Label

¼ oz. Johnnie Walker Double Black Label

¾ oz. Jamaican Syrup*

¾ oz. Fresh Lemon Juice


  1. Add all ingredients to a cocktail shaker filled with ice.
  2. Shake vigorously and strain into Old Fashioned glass over fresh ice.

Jamaican Syrup*

Add 1 quart water, 1 quart white sugar, ½ cup peeled ginger, ¼ cup all-spice berries and 4 cloves to a saucepan over medium heat and bring to a boil. Stir until sugar is completely dissolved and let cool. Strain using a mesh sieve strainer into jar or bottle with sealable lid, store in refrigerator until use.

Ideal Serving Glass:

Old Fashioned

 for HOMBRE Magazine


Frosé Solar Sunset
Created by Mixologist Chris Cardone

.75 oz Tanqueray No. TEN
.75 Lemon Juice
1 oz Raspberry Syrup*
2 oz Rosé


  1. Add 16oz of crushed ice and all the ingredients to a blender. Blend until smooth.
  2.  Strain into a stemless wineglass and garnish with fresh raspberry skewer and mint sprig.
  3. *Raspberry Syrup Preparation:
    2 cups of Raspberries, 1 cup of sugar. Place both in a pot, and bring up heat for about 10 minutes. Strain liquid, pushing raspberries down to extract the remaining juice.

Ideal Serve:

Stemless Wine Glass

eclipse Over The Moon for HOMBRE Magazine

Over The Moon
Created by Mixologist Ben Scorah


1 1/2 oz Tequila Don Julio Blanco

3 oz Fresh Coconut

3 oz Coconut Water

2 oz Fresh Pineapple Juice

1/2 tspn Activated Charcoal

Coconut Flakes for Garnish


  1. Combine Tequila Don Julio Blanco, coconut, coconut water, fresh pineapple juice and charcoal in a blender with ice.
  2. Blend for 30 seconds.
  3. Pour contents into a highball glass and garnish with coconut flakes on top.

Ideal Serve:

Highball Glass




Pedro Aristes

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