Learn how to create cocktails curated by Buckeyes! Ohio State alumni share seasonal drink recipes in this fun, step-by-step video series.
Scarlet & Gay
Jackson Stotlar (he/him/his) '13 makes a zesty cocktail that’s perfect for Pride Week
Whether you need a kick-start before joining the fun of Pride Week or a refreshing sipping drink for winding down, the Scarlet & Gay will be the perfect choice. Tart lemonade, a touch of vanilla and a surprise secret ingredient — muddled popsicle — all come together to perfectly capture the energy of Pride.
For this Mixology Minute, Jackson Stotlar `13 doesn't just make a delicious drink to share; as the Outreach and Curricular Senior Specialist at the Department of Women's, Gender and Sexuality Studies, he invites Dr. Nicole Nieto, Assistant Vice Provost for Outreach and Engagement with the Office of Academic Affairs to talk about all the ways you can support and uplift LGBTQIA+ students and alumni both on and off campus.
Below, you'll find links where you can get involved with the Ohio State LGBTQIA+ community:
- Learn more about the LGBTQ+ Studies Minor
- Get to know the Scarlet & Gay Alumni Society
- Give to the Scarlet & Gay scholarship
- Explore Ohio State trans resources
- Give to the Transgender and Allies Student Support Fund
- .25 of a black cherry fruit bar popsicle
- 1.5 oz. vanilla vodka
- Cherry bitters
- A splash of lemonade
- Club soda
- Lemon peel
- Add fruit bar to shaker and muddle.
- Add vodka to shaker.
- Add ice to shaker.
- Add a few drops of cherry bitters to shaker.
- Shake well.
- Pour over ice.
- Add a splash of lemonade.
- Top with club soda.
- Garnish with expressed lemon peel.
NOTE: To make the Scarlet & Gay into a mocktail, substitute ginger beer for the vanilla vodka.
The Buckeye Blossom
Father and son alumni duo make a refreshing cocktail to welcome springtime
The DuPont family, including Robert '87 and Brock '18, has a long history at Ohio State, spanning over 60 years since the first member arrived on campus as a student. This legacy lends itself well to the creation of the Buckeye Blossom, their modern twist on the classic French 75.
With notes of juniper, the Buckeye Blossom packs a smoky, sweet surprise from a combination of mezcal and St. Germain elderflower liqueur. Celebrate the arrival of spring with a cocktail that brings you back to sitting under the blossoming trees on the green lawn of the Oval.
- 1 oz. gin
- 0.5 oz. freshly squeezed lemon juice
- 1 oz. mezcal
- 1 oz. pineapple juice
- .5 oz. St. Germain
- .25 oz. simple syrup
- Combine all ingredients in a shaker, add ice, and shake vigorously.
- Double strain into a chilled coupe glass.
- Garnish with a fresh or dried lemon.
The Mirror Lake Mojito
Alumni couple Meg Moorer '14 and Evan Moorer '15 make a Valentine’s Day cocktail the Buckeye way.
Are you and your Buckeye sweetheart missing the magic of the most romantic spot on campus? The Mirror Lake Mojito has you covered! Bright raspberries, cool mint and just enough sweetness make this Valentine’s Day cocktail the perfect treat to enjoy with your favorite Buckeye.
Alumni couple Meg and Evan Moorer love ’80s music and movies, making cocktails together and Ohio State football games (especially tailgating). Their advice to Buckeyes hoping to one day say “I do” is to take every opportunity to go to a game together — and always stick around for “Carmen Ohio”!
- ½ lime, cut into wedges
- A handful of fresh raspberries
- 1 teaspoon sugar
- A large bunch of fresh mint
- 2 ounces white rum
- Club soda
- Add the raspberries, lime wedges, sugar and most of the mint to your glass.
- Muddle together, making sure raspberries are mashed and limes are juiced.
- Add ice to glass.
- Add rum.
- Top with soda water.
- Garnish with remaining mint.
NOTE: To make the Mirror Lake Mocktail, just leave out the rum, double the sugar and add more soda water.
The Fireside EspressOH Martini
Buckeye Jordan Fonte makes a festive cocktail that's sure to get fellow Buckeyes into the holiday spirit.
With the holiday season in full swing, we all need a reprieve from the hustle and bustle, and the Fireside EspressOH Martini does the trick. It's a delicious way to soak up some solitude by the fire, or to “wow” your guests when you’re together. Buckeye Jordan Fonte, Event Producer at Cameron Mitchell Premier Events, loves creating memorable food and beverage menus that surprise and delight at every turn.
- 1.5 oz. espresso (try Café Bustelo's instant espresso as an easy option)
- 2 oz. Kahlúa (or the coffee liqueur of your choice)
- 2 oz. vanilla vodka
- Dash of heavy cream (or the milk alternative of your choice)
- 1/2 oz. toasted marshmallow simple syrup (or any syrup of your choice)
- Regular-sized marshmallow, toasted
- Crushed graham cracker
- Chocolate syrup
- Evenly coat the rim of your martini glass with chocolate syrup (it's easiest to put some chocolate syrup on a plate for this step). You can also make a fun design on the inside of your martini glass during this step!
- Roll rim in graham cracker crumbs.
- In a cocktail shaker, add vanilla vodka, Kahlúa, marshmallow syrup, and a dash of heavy cream – shake with ice.
- Double strain with standard and mesh strainer to remove coffee grounds.
- Wet a wooden skewer (this prevents it from catching fire!)
- Skewer and toast three marshmallows (with a torch or your gas burner on your stove, or leave them untoasted!)
- Garnish and enjoy responsibly!
NOTE: To make it a mocktail, substitute the Kahlúa for more heavy cream (or the milk alternative of your choice) and omit the vodka – you can also add a couple drops of vanilla extract to enhance the flavor!
The Hang On Spooky
Joel Grimes '08 shows fellow Buckeyes how to make a Halloween cocktail to get you in the spooky spirit.
To kick off Halloween week, Joel Grimes '08 created the Hang on Spooky, a boo-tiful bourbon-based cocktail that really puts the 'treat' in trick-or-treat. Joel, Construction Superintendent at Habitat for Humanity MidOhio, has a passion for mixology and experimenting with flavor profiles to make the perfect drink.
- 2 oz. bourbon
- 1/4 oz. raspberry liqueur
- 1 oz. fresh lime juice
- 1/2 oz. simple syrup
- 5 blackberries
- 1 lime wedge
- 1 egg white
- A few dashes of Absinthe
- A few dashes of bitters
- Add an Absinthe 'rinse' to a coupe glass and then chill glass in the freezer
- In a shaker, add the blackberries, lime wedge, simple syrup, raspberry liqueur and 1/2 oz. lime juice, then muddle
- Add the bourbon, ice and shake until frosty
- Strain into your chilled glass
- For the foam, add the egg white, 1/2 oz. lime juice and a few dashes of Absinthe to a clean shaker, then shake without ice until it turns into a foam (the acidity from the lime will cook the egg white)
- Top your drink with the foam and finish with a few dashes of bitters
- Enjoy responsibly!
NOTE: To make it a mocktail, substitute the bourbon and liqueur for ginger ale and omit the Absinthe.
Learn how to build, garnish, and serve two classic cocktails – the Mojito and Old-Fashioned.