Good Spirits News: Summer Food Recipes

Looking for some fun and tasty recipes featuring spirits? Good Spirits News has partnered with Jeptha Creed to create some easy summertime treats!

We have recipes to craft a Blueberry Shrub for cocktails, prepare an Eggs Benedict Bourbon Hollandaise creation for your next brunch, and wrap up with a spicy passionfruit sauce to liven up a cheesecake. Enjoy!

Blueberry Shrub Cocktail

2 cups fresh blueberries
1 cup turbinado sugar
¼ cup Jeptha Creed Blueberry Vodka
1 cup white balsamic vinegar


Combine blueberries and sugar in large Mason jar. Muddle to crush blueberries. Add balsamic vinegar and Jeptha Creed Blueberry Vodka. Close lid and let marinate unrefrigerated for at least 12 hours.

Pour contents of jar into a saucepan and heat over medium heat until almost boiling. Turn off heat and cool. Double strain to remove solids. Store liquid shrub in a resealable bottle in the refrigerator.

To make cocktail: Measure ½ oz of shrub and add 2 oz of sweet vermouth or dry sherry to a Collins glass. Fill with ice and top off with seltzer water. Add straw and serve.

Eggs Benedict with Bourbon Hollandaise

Poached Eggs

Bring a large pot of water to a boil, then turn off heat.

Crack an egg and gently place into a small ramekin or bowl.

Add one tablespoon of white vinegar to the pot or water and stir to create a vortex.

Gently pour the egg into the middle of the vortex and set a timer for 3 minutes.

Once egg has cooked, use a slotted spoon to remove and place on paper towel to absorb excess water. Serve on a plate with Hollandaise sauce.

Bourbon Hollandaise Sauce

4oz unsalted French or Irish butter
3 organic egg yolks
2 tablespoon fresh squeezed lemon juice
1 tablespoon Jeptha Creed Straight Bourbon
Salt, pepper to taste


Melt butter in glass measuring cup in microwave, then let cool to room temperature

Prepare base of double boiler with water and bring to a boil. Reduce heat to low to keep water hot. Combine egg yolks, lemon juice and bourbon in top of double boiler and whisk constantly until smooth. Add melted butter very gradually, continuing to whisk. If the sauce curdles or separates, add an ice cube and re-whisk until smooth. Add salt and pepper to taste.

Pour sauce over poached eggs and serve.

Hot Pepper Passionfruit Cheesecake Sauce

1 cup white sugar
¾ cup water
¼ cup Jeptha Creed Hot Pepper Vodka
½ cup passionfruit puree


Pour all ingredients into saucepan and continually stir over low heat until sugar is dissolved. Turn off heat and let cool to room temperature (30-45 minutes). Double strain to remove solids. Pour into resealable bottle and keep in refrigerator until ready to use.

Pour over plated plain cheesecake and serve with fork.

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