If you're fond of sweet, candy inspired cocktails and like Almond Roca, I have the perfect cocktail for you. All you need now is an excuse* and a few moments at the end of the day to enjoy it.
Buttercrunch candy is like toffee but made with less butter and heated to the hard crack candy stage so you get a crunchy texture. The ingredients are butter, sugar, corn syrup, chopped almonds and a chocolate coating. I'm addicted to the stuff so a cocktail recipe was going to happen.
INGREDIENTS 1-1/2 Oz. Buttershots Liqueur 1 Oz. Amaretto Liqueur 1/2 Oz. Chocolate Vodka 1 Oz. Half & Half
Garnish: Crushed Almond Butter Crunch Candy (I used Almond Roca) Rim DIRECTIONS It's rim of your glass into some of the Buttershots liqueur then into the crushed candy. Chill the glass in the freezer. Fill a cocktail shaker with ice, add the ingredients and shake until chilled. Pour into your chilled glass and serve.
* National Buttercrunch Day is January 20th, National Almond Buttercrunch Day is June 29th.
You may wonder why you are getting two different versions of this edible cocktail. There's two versions because I had tons of lovely custard cocktail gel left over from the samples for the photo shoot. Why not make a pudding martini too? So I did.
I hand made these chocolate cups because my mold did not come in time. You can actually buy ready made chocolate cups at Amazon. I'm doing that next time, it's just plain easier - though I did infuse my chocolate cups with a nice little pinch of sea salt.
You can make your own alcohol infused whipped cream but it does take some special equipment. I just buy mine in several flavors - also at Amazon.
If you want a firmer custard cocktail gel to serve without the chocolate cups just add one additional package of gelatin to the custard recipe.
The martini is pretty powerful but if you would like to cut the alcohol level down simple replace half of the Cake Vodka with milk. Mix this milk in with the vodka and the caramel sauce and add it to the recipe where you would normally add the cake vodka and caramel. INGREDIENTS 1 Small Box of Instant Vanilla Pudding 1 Pkg. Knox 1-1/2 cups cold whole milk 1 C. Cake Vodka minus 3 Tablespoons 3 Tablespoons of Caramel Sauce Chocolate Sauce 1/2 C. Dark Chocolate Chips Alcohol Infused Caramel Whipped Cream* Dark Chocolate Shavings Pinch of Sea Salt Spray Cooking Oil TOOLS Measuring Cups & Spoons, 8"x8" Cake Pan, Large Spoon, Medium Mixing Bowl, Whip, Double Boiler (or equivalent), Chocolate Cup Molds, Small Martini Glass DIRECTIONS FOR THE CUSTARD EDIBLE COCKTAIL Spray your cake pan mold and set aside. Mix the caramel sauce in with the cake vodka and set aside. Place the milk into your saucepan and sprinkle the Knox in, stir and allow to settle for a minute or two. Heat on low setting until the gelatin is completely dissolved, about 2 to 3 minutes or so. Remove from heat and set the gelatin milk mixture aside. In a separate bowl add the remaining 1 cup of milk and the pudding mix and beat for about 1 minute or until the pudding is completely incorporated. Add in the gelatin milk mixture, mix well. Immediately add the 1 cup of cake vodka/caramel sauce and mix for another minute. Pour into your greased cake pan and let set for at least an hour. Once your pudding gel has set up you are ready to cut or scoop.
DIRECTIONS FOR THE CHOCOLATE CUPS Melt your chocolate chips in a double boiler until smooth and creamy. Avoid getting any liquid into your chocolate as this will cause the chocolate to seize up. Add a pinch of salt and gently stir in. Pour this into chocolate cup molds and put in the fridge to set up.
ASSEMBLY FOR THE CUSTARD COCKTAIL GEL Spray a little alcohol infused caramel whipped cream into the cup leaving enough room to set in the custard gel. Gently place your custard cocktail gel into the whipped cream. Shave on some dark chocolate and plate.
ASSEMBLY FOR THE CHOCOLATE ECLAIR PUDDING MARTINI Scoop some little spoonfuls of the cocktail gel custard into a small martini glass leaving some open spaces. Pour the chocolate syrup around the pieces and let it drip down into the spaces. Top off with the alcohol infused caramel whipped cream. Shave on some dark chocolate and serve.
Made your National Chocolate Eclair Day, didn't I?
A classic Ice Cream Soda consists of a scoop of ice cream (usually vanilla) and a flavored syrup topped off with soda water or unflavored carbonated water. Here I have substituted some lovely, cold Prosecco for the soda, used peach ice cream instead of vanilla and replaced the flavored syrup with a flavored liqueur. I have also added a few slices of fresh fruit to the mix, not including the garnish, though fruit pieces have never been included in a traditional ice cream soda. I'm a rebel and I see no reason to be timid when it comes to my Ice Cream Cocktails.
Reportedly invented by Robert M. Green at the Franklin Institute's semi centennial celebration in Philadelphia in 1874, the creation of the Ice Cream Soda is considered to be one of those happy accidents. The story goes that Mr. Green ran out of cream for making his flavored sodas and he substituted ice cream instead, however, by his own admission in a trade publication in 1910, Mr. Green stated he simply, "wanted to create a new treat to attract customers away from another vendor who had a fancier, bigger soda fountain".
Others have laid claim to the creation of the Ice Cream soda as well, including Fred Sanders, Philip Mohr and George Guy, the latter was actually an employee of Green.
On an very interesting note, soda was considered a somewhat dangerous substance back in the early 20th century, so much so that it was banned for sale on Sundays. In order to bolster the bottom line, soda fountains then started to sell "soda-less ice cream sodas", a simple treat of just the syrup and ice cream. This is where the Ice Cream Sundae got it's name. The PEACH & RASPBERRY ICE CREAM SODA MARTINI INGREDIENTS
1 Scoop of Peach Ice Cream
1 Oz. of Raspberry Liqueur
Split of Cold Prosecco
4 Fresh Peach Slices
In a chilled cocktail glass layer in a peach slice, then the scoop of peach ice cream, then the rest of the peach slices.
Drizzle on half of the raspberry liqueur then top off with the cold prosecco.
Drizzle on the remainder of the raspberry liqueur then serve with a spoon and a straw.
I always try to do something very special for my favorite holiday of the year, National Martini Day. Thanks to Molecular-R Flavors, who sent me a molecular mixology kit, I have a nice collection of edible cocktails aka jello shots for you to enjoy.
All kidding aside,anxiety disorders are the most common mental illness in the U.S., affecting 40 million adults and young people - that's 18% of U.S. population! This condition costs the U.S. more than $42 billion a year, nearly a third of the country's total mental health costs of $148 billion.
Anxiety and panic attacks often cause depression and the reverse is true as well. One-half of the people diagnosed with depression are also diagnosed with an anxiety disorder. Sadly, even though anxiety disorders are extremely treatable, less than a third of those who suffer from them seek medical help.
I am one of the many who has suffered from panic attacks, but I was one of the 33-1/3 percent who got help and I am happy to say I have not had another attack in nearly 30 years. Panic disorders are not fun and if those around you have never experienced them it is very difficult for them to understand your reactions, feelings and attitudes. If you are lucky your family and friends will be patient and support you as you struggle to overcome your affliction. Though they might not be able to empathize, they can learn about the disease and sympathize and this will go a long way in helping you towards your recovery.
If you experience anxiety or panic, if you are constantly in a state of agitation, fear or "fight or flight" response, I urge you to seek help. You can recover and live a normal life, I know because I did (though many of you may question my use of "normal" when applied to me).
THE PANIC BUTTON MARTINI
1-1/2 Oz. Rye Whiskey
2 Oz. Sweet Tea
1/4 Cup Sour Cherries
Juice of 1/2 Lemon
Garnish: Sugar Rim, Maraschino Cherry
Tools: Cocktail Shaker, Muddler, Strainer
Rub the glass rim with a lemon slice then dip in sugar.
Chill glass in freezer.
Add the cherries and lemon juice to your cocktail shaker then muddle to release the cherry juices.
Add ice to your cocktail shaker then pour in the rye whiskey and the sweet tea.
Shake until chilled, strain into the chilled glass then garnish.
This should stop the panic.
Don't panic, if you're not in a panic or having an anxiety attack, you can still enjoy this delicious cherry infused whiskey and tea cocktail.
June 18th is International Panic Day and National Panic Day is March 9th.
How to clean out your fridge and get a great cocktail from it.
What do you do when you have a bunch of different veggies and not enough of them to make dinner? You make a martini.
The KITCHEN SINK Martini INGREDIENTS 2 Oz. Dill Pickle Vodka* 1 Oz. Celery Juice 1 Oz. Tomato Juice Juice of 1/2 a Lime 1 Tbsp. Finely Chopped Bell Pepper 1/2 Tsp. Garlic Salt 3 Drops Cholula Chipotle Sauce Garnish: Assorted veggies, olives, whatever vegetables you have in the fridge. Tools: Blender, Cocktail Shaker, Strainer Glass: Cocktail (Martini) DIRECTIONS Rim your glass with salt and pepper. Chill your glass in the freezer. Add the ingredients to a blender and pulse until smooth. Transfer to a cocktail shaker filled with ice and shake until chilled. Strain into the chilled glass, garnish and serve.
* MAKE YOUR OWN PICKLE VODKA
Yes, you do see "Dill Pickle Vodka" in the recipe. There are or were several companies that made dill pickle vodkas but they are increasingly hard to find.
These days I make my own by simply infusing a bottle of decent vodka with almost the same ingredients I use to make pickles..I usually use sliced cucumbers, dill seed, garlic, peppercorns, mustard seed, celery seed and let that infuse for at least a week or longer. Taste and shake daily until you reach your preferred level of pickleness, strain well and bottle.
It really ia the perfect vodka to put a little extra zing in this cocktail - after all, the pickle had to be represented in a Kitchen Sink Martini, right?
Contrary to popular believe German Chocolate Cake does not come from Germany, it is an entirely American creation. It was originally called "German's Chocolate Cake" after a 100 year old baking chocolate created by Sam German for the Baker's Chocolate Company. Mrs. George Clay, a Texas housewife, used that chocolate in the recipe she sent to The Dallas Morning News in 1957. The recipe was picked up and reprinted by General Foods who owned Baker's Chocolate at that time and it went fifties style viral and ended up one of the most popular cakes in America!
I've brought all the classic flavors of Mrs. Clay's German's Chocolate Cake into my German Chocolate Cake Martini recipe. I used my own Homemade CANDIED PECAN LIQUEUR which brings that lovely caramelized pecan flavor to the cocktail. (You'll find you will use that liqueur for a lot more than this martini, it's great over ice cream.)
To bring in the cake flavor I used Cake Vodka, and for the coconut I used Cream of Coconut which really adds a sensuously creamy and sweet coconut flavor. And for the chocolate I used Godiva Chocolate Liqueur and sprinkled a few milk chocolate shavings on the top.
But the best part is the rim - I grabbed that coconut pecan frosting and piped on a nice, thick thread of it across the whole rim! You can use shredded coconut if you would like, or even coconut & chopped pecans but the frosting is what really brings home the whole German Chocolate Cake Experience!
This cocktail is inspired by the vintage name of what we now call a
root beer float - the Black Cow. The Black Cow was invented in 1893 by
Frank Wisner, Jr. of Cripple Creek, Colorado, who decided to float a
scoop of vanilla ice cream on his glass of root beer one day when he
glanced out his window to see the moon lighting up nearby Cow Mountain.
Mr. Wisner served it up the next day and this root beer float became
quite popular with the local children who then dubbed it the "Black
Cow", a name that stuck well into the twentieth century.
traditionally and originally made with root beer, different regions of
the United States often use differing sodas for a "Black Cow", most
often a cola or chocolate soda. In Kansas, where I grew up, we used cola so this is where my inspiration for this Black Cow
cocktail recipe stems from. If you use grape soda that has
it's own name, a Purple Cow. (P.S. If you like the idea of root beer instead of cola try my Root Beer Float Cocktail.)
I have used the most common
ratios of equal parts of the Kahlua, cream and cola and I kept it simple
and garnished it with a dollop of whipped cream. The Cow Gummi Candy
can be found on Amazon but you can also just toss on a few chocolate
sprinkles if you like.
Because the only cow tipping you should do after your teen years should involve booze.
THE BLACK COW MOO-TINI (sorry, bad pun) INGREDIENTS
2 Ounces Kahlua
2 Ounces Half & Half
2 Ounces Cola
Garnish: Dollop of Whipped Cream topped with a Cow Gummy
Tools: Cocktail Shaker
Glass: Cocktail (Martini)
Shake the Kahlua and Half & Half with ice.
Strain into a chilled glass.
Top off with the cola.
Garnish and serve.
With Gin Day I decided to do something a little different. I decontructed a classic gin martini. Why? Because EVERYONE and their mother thinks they have the PERFECT recipe for a martini and every single one of them is different. That's because we all experience taste in a unique manner, which explains all those different recipes for a very simple cocktail. With only two ingredients, the Martini is the simplest of drinks. How easy is it to mess up gin and vermouth? Well, actually, pretty easy because for each person the ratio of the ingredients is a very personal experience. Which is why I've deconstructed the Martini. Now you can serve up a TRUE PERFECT MARTINI every time by simply allowing your guests to adjust the cocktail to their preference as they sip. Problem solved, issue "non", disaster averted, fun had. RECIPE: Gin Vermouth Yes, posting the recipe was a joke. Leave vodka out of it.
When I drink cognac it is generally in a snifter, held lovingly in my hands to warm the spirit and sipped slowly over a period of time while reading a good book or just relaxing and letting the day wash away. That's when I pull out my hidden bottle of $500 Cognac and pour in some "me day" adjustment. I hoard this like a miser hoards gold.
I do however enjoy it's addition to a cocktail now and then but, let's be honest here, I'm not adding in a cognac that literally costs more than a pair of mid range Manolo or Jimmy Choo shoes. I generally stick to a lesser priced cognac for the purpose of cocktails, usually Remy Martin. (I like expensive shoes and I like expensive cognac and my budget doesn't allow me unlimited supplies of each, sadly.) But Remy is a very respectable cognac, mixed in or sipped.
You, depending on your income tax bracket, may use whichever price of cognac you prefer. Just remember that a cocktail is only as good as all it's ingredients.
After decades of being ignored and treated like a salmonella villain, eggs are making a comeback to the cocktail scene these days and a big hooray for that! Eggs can add a wonderful texture, a delightful foam and a silken quality on the tongue that nothing else can quite capture. Yes, there are powdered eggs and pasteurized egg products but they were never quite as good as the "real McCoy", a fresh egg.
Eggs contain a protein called ovalbumin which breaks down when beaten or shaken (this is where you get all those lovely meringues from in desserts). In cocktails most eggs are paired with a sour element which will stop those proteins from binding together, making a better (smaller) foam for the cocktail.
Road ice cream (known also as Heavenly Hash - especially in Britain and
Canada) was created by William Dreyer in 1929. Inspired by a chocolate,
marshmallow and nut candy bar, Mr. Dreyer sat down and took his wife's
sewing scissors to some marshmallows, added some walnuts and tossed them
into chocolate ice cream. At some later point almonds were substituted
for the walnuts. It wasn't until after the Wall Street Crash of the same
year that Mr. Dreyer named the ice cream "rocky road".
I've taken those same classic flavors of chocolate, marshmallow and almonds
and turned a depression inspired treat into a twenty-first century
cocktail for a truly interesting dessert drink.
The ROCKY ROAD MARTINI
INGREDIENTS 1 Oz. Dark Chocolate Liqueur 1 Oz. Marshmallow Vodka 1/4 Oz. Amaretto 1 Oz. Chocolate Milk Dash of Sea Salt
Garnish: Crushed Almond Rim, Mini Marshmallows
DIRECTIONS Dip your glass rim in some of the chocolate Liqueur then into the crushed nuts. Chill glass in the freezer. Add the ingredients to an ice filled cocktail shaker and shake until well chilled. Strain into your chilled glass then garnish with mini marshmallows. Serve with a small tea light so your guests can roast their tiny marshmallows.
It is Marilyn Monroe's birthday today and Marilyn loved Champagne. Dom Perignon to be more specific, it was her drink of choice, so The Blonde Bombshell Martini is my rendition of a classic Champagne Cocktail - with one little tweak and a couple of Marilyn Monroe style garnishes.