The basic traditional English Trifle recipe calls for ladyfingers or stale sponge cake (often soaked in sherry, port or Madeira), fruit or some fruit jam, creamy custard and fresh whipped cream, all layered until they reach the top of the serving dish. It's the modern descendant of a Medieval fruit and custard fool and a close relative of the cream and sherry dessert known as a syllabub (which was a dessert inspired by the frothy 16th century syllabub drink of wine, cream, sugar and lemon juice.)

With my Raspberry Trifle Martini I've taken the main ingredients and combined
them into a liquid trifle in a glass.



2 Oz. Pinnacle Cake Vodka
1/2 Oz. White Creme de Cacao
1/4 Oz. Sweet Sherry
2 Oz. Raspberry Puree
Juice of 1/4 Lemon

Garnish: 2 Cubes of Sponge Cake (or Ladyfingers), Chocolate Syrup, Whipped Cream

Tools: Blender, Metal Strainer, Cocktail Shaker

Glass: Cocktail or Coupe

Chill your glass in the freezer.
To make the raspberry puree blend 1 cup of fresh or frozen raspberries, 1/2 tablespoon of lemon juice and 2 tablespoons of sugar then strain out the seeds. Add 2 ounces to the cocktail shaker per drink. (The remainder of the puree can be used in other dishes, like over ice cream, cake or even spooned over pork chops.)
Add the remaining cocktail ingredients to a cocktail shaker filled with ice and shake until well blended and chilled.
Pour into the chilled glass, top off with the whipped cream, drizzle on some chocolate syrup and garnish with the cubes of sponge cake.

If you like you can replace the cubes of sponge cake with the more traditional lady fingers, as long as you get that cake bite in their you're golden.


RUM INFUSED GUMMY WORMS - Booze Infused Gummy Candy Recipe

I got some free gummy worms so I thought I'd give them a soak in some booze. Vodka soaked Teddy Bears are floating all over the web as the newest big thing so, what the heck, I'll toss the free worms in some booze too. It's not like I haven't made candy booze over the years.

Since the gummy worms I got were tropical flavored, I decided I would use rum instead of vodka. So, into my little bowl went the package of gummy worms and then some light rum.

It took about 18 hours for the gummy candy to soak up most of the rum. I could have let them soak longer, however they were already so drunk they were falling apart! Maybe gummy teddy bears are more stable, but I didn't get any of those for free.

  Here's a video of the end result so you'll see how truly drunk and falling apart my poor gummy worms were. They tasted wonderful, but there was no way they could be served in this state.



Add the gummy candy to a covered jar or bottle then completely cover the worms with a decent light rum.
Allow this to infuse until all the worms have completely dissolved, shaking well at least twice a day. Mine took a couple of days.
Once the worms have dissolved, strain through a metal strainer.
Then strain again through cheesecloth or coffee filters to remove the finer gummy sludge. (If using coffee filters you will have to change them several times and allow more time for the filtering process.)
Below is the gelatin and other gunk you'll be straining out:

Bottle or use immediately in Rummy Gummy shots!





It's the time of year that decent, fresh cantaloupe starts showing up in the market and there's nothing better than a fresh cantaloupe cocktail in the heat of summer to cool you off. If your cantaloupe is ripe and sweet there's nothing more refreshing.  If your cantaloupe has almost gone overripe it's even better for the cocktail as you get more juice and much more sweetness.

1 Oz. Melon Vodka
3 Oz. Fresh Cantaloupe Puree
Juice of Half a Lime
1/2 Tbsp. Warm Water
1 Tbsp. Honey

Garnish: Cantaloupe Melon Balls

Tools:  Melon Baller, Cocktail Shaker, Bar Spoon

Glass: 5 Oz. Martini Cocktail Glass

Using the melon baller, scoop out several cantaloupe balls for the garnish and set aside.
Chill your glass in the freezer.
Add the warm water, honey and lime to your cocktail shaker and stir to blend the honey into a syrup.
Fill the cocktail shaker with ice, add the remainder of the ingredients and shake until chilled.
Pour into the chilled glass, garnish and serve.

If you prefer, you may strain your cocktail through a metal strainer for less pulp from the puree.

If you like cantaloupe in your cocktails you might also like my Cantaloupe Daiquiri.


You can purchase the Cantaloupe Martini on Recipe Cards HERE.



The History of BLACK TOT DAY - The End of the Royal Navy Daily Rum Ration


Before modern technology long sea voyages created a drinking problem. Back in the 1600's sailors were given a daily gallon of beer as their drink ration. Unfortunately the volume of the beer was a storage issue so a half pint of rum replaced the beer on sea voyages. The switch was popular among the crew but drunkenness became an issue so in 1740 Admiral Edward Vernon ordered the rum be mixed with water in a ration of 4 water to 1 rum and split into two separate servings a day per sailor.

Continuing issues with alcohol related disciplinary problems caused this half pint to be reduced to a quarter pint in 1824 and later, in 1850, to an eighth pint served once a day. In 1881 the navy ended the officers ration and in 1918 the warrant officers ration.  Finally, in answer questions regarding the validity of the daily rum tot, the Admiralty Board issued the following statement in 1969:

"The Admiralty Board concludes that the rum issue is no longer compatible with the high standards of efficiency required now that the individual's tasks in ships are concerned with complex, and often delicate, machinery and systems on the correct functioning of which people's lives may depend".

This led to the famous House of Commons "Great Rum Debate" of 1970 which eventually concluded that the Royal Navy's daily rum ration, or tot, was deemed no longer appropriate and on July 31st, 1970, after 300 years of Naval Tradition, the final rum rations were poured at 11 a.m. (6 bells in the forenoon watch) after the pipe of up spirits*. Despite an extra can of beer being added to the daily rations, the decision was not popular among many and some took to wearing black arm bands, tots were "buried at sea" and even mock funerals occurred.

July 31st, 1970 then became BLACK TOT DAY, the last day the Royal Navy issued their sailors their daily tot of rum.

Rest In Peace, Daily Tot.

What shall we do with a drunken sailor?
What shall we do with a drunken sailor?
What shall we do with a drunken sailor?
Early in the morning?
Take away his tot and keep him sober!
Take away his tot and keep him sober!
Take away his tot and keep him sober!
Early in the morning!

* The time when the rum ration was distributed was called "Up Spirits", usually between 11 am and 12 noon.



The Sidecar is a classic Cognac cocktail that dates back to World War I.  It makes use of one of my sipping favorites, Cognac.
Here's some great background information about the Sidecar from my friends over at The Alcohol Professor 
2 Oz. Cognac
1 Oz. Cointreau
1 Oz. Lemon Juice
Rim glass with sugar.
Shake ingredients with ice.
Garnish with orange twist or wedge.

National Sidecar Day is July 30th


The Not So WHITE RUSSIAN Cocktail Recipe

I happened to really like whipped cream vodkas, my favorite brand being Pinnacle Whipped Vodka because you really do get the flavor of whipped cream.

After doing a review on several of Pinnacle flavored vodkas a while back I experimented with several recipes and this was one of the first and it's still a favorite because it's easy and delicious.

The Not So

1 Oz. Cold Espresso
1 Oz. Whipped Cream Vodka
1 Oz. Original Kahlua
1 Oz. Half & Half

Garnish: Instant Espresso Powder Rim, Milk Chocolate Curls

Tools: Vegetable peeler to make chocolate curls, Cocktail shaker

Glass: Large (5 ounce) Cocktail (Martini)

Rim glass then chill in the freezer.
Add the ingredients to a cocktail shaker filled with ice, shake until well chilled.
Strain into your chilled cocktail glass.
Sprinkle on the chocolate curls and serve.

You can purchase recipes cards for this cocktail here:
Not So White Russian Cocktail recipe cards




Inspired by Season 7, Episode 2 of Game Of Thrones, this rum drink is named after the episode title and Daenerys Stormborn of the House Targaryen, First of her Name, The Unburnt Queen of the Andals, Breaker of Chains, Mother of Dragons, Queen of Meereen, Khaleesi of the Great Grass Sea. (Enough titles for ya, Dany??)

It's also named for the storms coming, both Daenerys and the White Walkers.

I wanted to create something that looked like an incoming storm descending upon the Land of Ice and Fire. The Butterfly PeaFlower Tea float gave me exactly the color and visual effect I wanted while adding a very subtle floral essence to the tropical style cocktail of coconut and rum.

The Game of Thrones

1 Oz. Spiced Sailor Jerry Rum
1 Oz. Light Rum
1/2 Oz. Honey Ridge Coconut Creme Honey
1/2 Oz. Cream of Coconut
Cold Wild Hibiscus Blue PeaFlower Tea
Crushed Ice

Fill a chilled flute with enough crushed ice to create a domed top.
Add in the spiced rum, light rum, cream of coconut and coconut honey then float the Blue Peaflower Tea over the top.
Add a color coordinated, biodegradable paper straw and serve.

"We have an army, A fleet and three dragons. We should hit King's Landing now."

Winter is no longer coming, it is here.


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