SUMMER’S KISS: It’s soft and elegant. My kind of night cap.
- St Germain
- Peach bitters
- Lemon juice
- Thyme syrup
- Champagne 🥂
There are certain drinks that have several recipes, and this is among the most interesting. The Hot Toddy is a hot whiskey drink. The original recipe calls for whiskey, a bar spoon of sugar and hot water…. that’s it. Not much in here and not much in taste.
When I first got introduced to it. The trend was southern comfort and tea. So that’s what we will go with today, for the masses.
The Hot Toddy
- 1/4 oz Lemon Juice (juice of 1/4 lemon)
- Tablespoon of honey
- 1 oz Liqour of choice (bourbon whisky or southern comfort is standard)
- Fill with Hot tea
That’s the easiest way to make it! Now if you want to get to my bar. I would do it a little differently again! I like to use flamed Grand Marnier some Four Roses Bourbon add a little hot water and lemon twist. And perfection!! I did a little bit on tv today to show it. Click on the link to watch!-Hot Toddy on fox 2 news
There is something about EggNog that I can never place. It’s almost like when you get a shake and you let it sit out for a while and keep stirring it of make sure is softens up and becomes easier to drink through a straw, or at least that’s what I did with mine. But it’s better.. it has more flavor.. and not only flavor it tastes like the holidays!!
Here are two recipes for ya. The first one is more traditional and resembles a custard pie, in shake form! And the best part it’s with whiskey although you can substitute any type of alcohol that you like. Whiskey is the most common. If you really want to try interesting things… use rumplemenitz and 151…. but be careful; this way will be double the amount of alcohol… so drink at home! 🙂
Egg Nog With Bourbon
- 1/3 cup white sugar
- 1 pint whole milk
- 1 cup whole milk
- 3 ounces of bourbon
- Teaspoon of nutmeg
- 4 large chicken eggs (Separate yolks from whites)
- Beat the yolks in high speed till they lighten up. That’s in color and texture
- That is the only sign that the proteins, fat, sauce, water have mixed
- Add 1/3 cup of sugar.
- Little bit at a time. Slowly
- Combine cream and milk and add in
- Combine whiskey
- Put in fridge ass you mix the egg whites
- Mix until you have stiff peaks.
- Now combine both and refrigerate. this can be used for up to 3 days.
For a dairy free option
- 2 cups almond milk
- 2 cups coconut milk
- 1/2 cup of pure maple syrup
- 1 tsp put vanilla extract
- 1 tsp ground cinnamon
- 1 tsp grated nutmeg
The Simple Bartender way we are going to do today on Fox 2 Now is a little different. We are going to make the egg nog and them add some St. Elizabeth Allspice Dram and top with Bacardi 151 and nutmeg and cinnamon!!! As the name would indicate, St. Elizabeth AllSpice Dram, is a allspice flavored liquor. Not to be drank by itself usually. But used and a spice ingredient in cocktails.
It’s something that I’m not too familiar with. I’ve never cooked with it. Never really eaten it… but when people bring me in things to use in cocktails I will always try. It’s a little weird. I was expecting for it to be overly sweet or have a tanginess that would drive my younger self crazy… nope. Kinda mild in flavor and has a pear like texture.
Apparently the reason for dragon fruit’s allure is that is only lives for one night, the plant blooms from evening to midnight and produces a PITYA fruit 6 times a year. The yellow or pink flower is sometimes called a “moonflower” or “Queen of the night” the names for the fruit itself comes from the translation in other languages – Dragon Scale – Dragon Crystal – Green Dragon – Fire Dragon Fruit – Dragon Pearl Fruit
Dragon fruit is high in vitamin C, calcium, phosphorus, fiber, and antioxidants. While the flesh of dragon fruit does not have any fat, the seeds and center contain some healthy monounsaturated fats and protein. Dragon fruits are also a good source of dietary fiber and it looks really cool, not gonna lie. 🙂
- Bacardi DragonBerry
- Cranberry Juice
- Simple Syrup
- Lime Juice
- Peach Liqour
- Shaken With Ice
- Double Strained (Strain with Strainer and with a fine straner)
The crackling of fire, roasting of marshmallows. It’s one of the only things that I remember and look forward to about camping. Lord knows it wasn’t the spiders or the no showers. It was the marshmallows.
Burnt? Lightly toasted? Just a little warm? How do you like your marshmallows on the camp fire?
This cocktail is created by Josh Laney, at the time he was working at The Pepper Lounge downtown. He realized we were missing a dessert cocktail on our menu. Originally the marshmallow was doused in 151 rum and then lite on fire. Unfortunately it didn’t stay lite for very long. Then I remebered how I read about a Misto can sprayer with 151 rum being used like a blow torch. It was the only way we could get the charred effect and the smell. Oh, the smell of the cooking marshmallow is one thing that always stay with you.
The S’mores Martini
- Vanilla vodka – 1.5 oz
- Baileys – .5 oz
- White Creme de Cacao – .5 oz
- 1/2 and 1/2 – .5 oz
- Rimmed with Graham Cracker
- Garnished with a toasted Marshmallow
** DISCLAMER**. DO NOT TRY THIS AT HOME OR ON YOUR OWN. FIRE WILL CAUSE GLASS TO BREAK OR CAN GET OUT OF CONTROL VERY EASY.
**DO NOT TRY THIS AT HOME**
Now that that is out of the way.
I’ve never been one to like fire with my drinks or shots. But apparently after the past couple of years… I guess I do!
A Harry Potter tribute shot. I’ve always been in love with Harry Potter books and story line. So here is a tribute to it. Originally I named it CONFRIGO since that is the name for the fire spell. But I figured that it was too over the top. People would know THE GOBLET OF FIRE reference better anyway! Again. This is for my bartenders to learn and then consult with me afterwords. Do not try this at home or without consulting someone who deals with fire. Just enjoy and watch!.
THE GOLBET OF FIRE:
- .5 oz Butterscotch
- .5 oz Banana
- .5 oz Bailey’s
- .5 oz Hazelnut
- Dash of Cinnamon
Drink and enjoy! Stay thirsty!