20151130

CHRISTMAS & HOLIDAY COCKTAIL & LIQUEUR RECIPES

 http://themartinidiva.com

Is your Christmas Tree up? How about your Hanukkah Menorah or your Kwanzaa candles? Are you ready for the holidays? Shopping done? You may think you're ready but you're not until you've got your cocktail cheer on!

Here's EVERY. SINGLE. HOLIDAY. COCKTAIL. I've ever concocted and enjoyed as I waited for Santa's bounty to drop down my chimney. Don't bother counting, there's over 50 seasonal drinks here at last count and each year it grows.
Okay, I live in Tucson and I don't have a chimney, but I never celebrate the holidays without some kind of seasonal libation and I give homemade holiday booze to literally everyone on my list, naughty or nice. (The naughty ones get two bottles!)

With this comprehensive database of holiday drinks and liquor recipes, you can spread the holiday cheer as well. In fact there's enough for you to try out a different cocktail twice a day for the whole month of December.

I'm sure I'll add more, I always have to do one or two new cocktails of cheer each year so bookmark and save this page.

http://themartinidiva.com

CHRISTMAS COCKTAILS
& HOMEMADE LIQUEURS
DRUNK ELF ON A SHELF
FROSTY MARTINI 
CHOCOLATE BOURBON EGGNOG
PEPPERMINT PATTY COCKTAIL
PEPPERMINT LATTE COCKTAIL
SANTA'S COOKIES & MILK COCKTAIL
SAUCY CHRISTMAS CRANTINI
SPARKLING HIBISCUS MARTINI
GINGERBREAD COCKTAILS AND LIQUEUR RECIPE
CHRISTMAS CANDY LIQUEUR
CHOCOLATE CANDY CANE VODKA
WHITE CHOCOLATE WINTER SOLSTICE COCKTAIL 


HOLIDAY COCKTAILS BY FLAVOR
APPLE COCKTAILS
CRANBERRY COCKTAILS
GINGERBREAD DRINKABLES
POMEGRANATE COCKTAILS
PUMPKIN COCKTAILS

http://themartinidiva.com

THE CHRISTMAS MARTINI ARCHIVES
ANGEL'S KISS
CANDY CANE MARTINI
CHRISTMAS COSMO
CHRISTMAS CRANAPPLE MARTINI
CHOCOLATE MERRIMINT MARTINI
FRUITCAKE MARTINI
GINGERBREAD MAN MARTINI
GINGERBREAD MARTINI
GINGERSNAP MARTINI
HAPPY ELF MARTINI
HO HO HO MARTINI
HOLLY BERRY MARTINI
HOT BUTTERED RUM
JINGLE BELLS MARTINI
JOLLY SANTA MARTINI
MERRY CHERRY MISTLETINI
MERRY MELON MARTINI
MISTLETINI
MULLED CIDER MARTINI
PARTRIDGE IN A PEAR MARTINI
PEPPERMINT PATTY MARTINI
RUDOLF'S REINDEER MARTINI
SNOWBALL MARTINI
EGGNOG MARTINI
WHITE CHRISTMAS MARTINI
WINTER APPLE MINT MARTINI
WINTER SNOWFLAKE MARTINI

http://www.amazon.com/gp/product/1456340875?ie=UTF8&tag=poardi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1456340875

You'll find many of the above Christmas Martini Recipes as well as some holiday trivia and merry martini making tips in my
MERRY MARTINI MIXOLOGY BOOK


Updated December 2016
PLEASE DRINK RESPONSIBLY

COOKIES and MILK COCKTAIL for SANTA CLAUS

http://themartinidiva.com

On Christmas Eve instead of putting out a plate of cookies and milk why don't you shake up this cocktail and give Santa some real Christmas cheer? I'll bet it will improve the quantity and quality of the presents under your tree and in your stockings come Christmas morning!
 
Nothing says "gimme better swag" than a nice cocktail waiting at the bottom of that chimney!

SANTA'S COOKIES & MILK COCKTAIL
(The Jolly Old Elf is gonna LOVE you this year!)


INGREDIENTS

1 Oz. Coffee Liqueur
1 Oz. Vodka
1/4 Oz. Irish Cream Liqueur
1 Oz. Heavy Cream

GARNISH: Oreo Cookies, Crushed

TOOLS: Cocktail shaker.

GLASS:  Cocktail (martini) or coupe.

DIRECTIONS:
Dip the rim of your glass in some of the Irish Cream and then into the crushed Oreos then chill glass in the freezer while you mix your drink.
Fill a cocktail shaker with ice then add the coffee liqueur, vodka and cream and shake until chilled.
Pour into your glass then slide a full Oreo cookie on the rim as a garnish.

P.S. I get 10% of your haul if this works.
Ho. Ho. Ho.






Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY

20151129

CHOCOLATE COCKTAIL RECIPES - Tons of Them!

http://themartinidiva.com

I have been posting cocktail recipes for over ten years and I am a huge chocoholic, so it's no wonder I have so many chocolate inspired cocktails. But even I was not aware of how many until I lined them all up in one place. If you can put chocolate in it, on it or around it I've found a way to add booze to it. I still don't know how many I have, even with them listed here, there's so many I lose count! And I didn't even include my chocolate coffee recipes, you can find those over at my Coffee Cocktails.

I also didn't include the ones I did for The Beatles Anniversary, Star Wars or Star Trek.
And don't be surprised if I add more here, chocolate is my favorite everything.
 
I might need an intervention.
 
The Classic
CHOCOLATE MARTINI

MORE - WAY MORE - CHOCOLATE COCKTAILS
 
BITTERSWEET CHOCOLATE ALMOND MARTINI
BOSTON CREAM PIE MARTINI
BOURBON ALEXANDER
BRANDY ALEXANDER
 BROWNIE MARTINI
CHOCOLATE BOURBON EGGNOG
CHOCOLATE BROWNIE MARTINI
CHOCOLATE CAKE MARTINI & LIQUEUR
CHOCOLATE CHEESECAKE MARTINI  
CHOCOLATE CHERRY CORDIAL MARTINI
CHOCOLATE CHERRY VALENTINE SHOOTER
CHOCOLATE COVERED CHERRY COCKTAIL
CHOCOLATE COVERED COCKTAILS
CHOCOLATE COVERED NUTS MARTINI
CHOCOLATE CREAM EGG MARTINI 
CHOCOLATE CUPCAKE MARTINI
CHOCOLATE FIG MARTINI
CHOCOLATE FONDUE MARTINI
CHOCOLATE MACADAMIA NUT COCKTAIL
CHOCOLATE MARGARITA
 CHOCOLATE MILKSHAKE MARTINI
CHOCOLATE MOJITO
CHOCOLATE MOUSSE MARTINI 
CHOCOLATE PECAN PIE MARTINI
CHOCOLATE PEANUT BUTTER CUP MARTINIS 2  
CHOCOLATE PORTER BEER FLOATS
CHOCOLATE PUMPKIN COCKTAIL 
CHOCOLATE RASPBERRY SANGRIA COCKTAIL
CHOCOLATE ROB ROY
CHOCOLATE STRAWBERRY MARTINI REDEUX
 CHRISTMAS  GRASSHOPPER
DEM BONES CHOCOLATE WINE SHAKE 
DERBY PIE COCKTAIL
 DRUNK ELF ON A SHELF COCKTAIL
DRUNK RUSSIANS 
FERNET CHOCOLATE MOCHA FRAPPE SHAKE
HAMMERED NAIL
HOT FUDGE SUNDAE MARTINI
GERMAN CHOCOLATE CAKE MARTINI 
GRASSHOPPER
  LOVE NOTION #9 CHOCOLATE RASPBERRY SANGRIA
MACCHIATO EGGNOG 
NOT SO WHITE RUSSIAN
 NUTELLA MARTINI 
PEARS HELENE MARTINI
PEANUT BUTTER FUDGE MARTINI
PEPPERMINT PATTY, PART DEUX
REALLY DRUNK BROWN COW FLOAT
RYE RACKETEER
SIN FOR A SAINT CHOCOLATE MARTINI
SLIGHTLY BANANAS, DEFINITELY COCONUTS CHOCOLATE COCKTAIL
S'MORES COCKTAIL
TASTE OF STREEP CHOCOLATE MARTINI
TIRAMISU MARTINI
WINTER WHITE CHOCOLATE COCKTAIL
 
 
http://themartinidiva.com 

CHOCOLATE LIQUEURS, VODKA & EDIBLE CHOCOLATE COCKTAILS:
CHOCOLATE MOJITO TRUFFLES
CHOCOLATE CHOCOLATE CHIP EDIBLE COCKTAILS
KAHLUA CHILI CHOCOLATE CUPCAKES
CHOCOLATE ECLAIR EDIBLE COCKTAILS
WHITE RUSSIAN TRUFFLES CUPS
BOOZE INFUSED CHOCOLATE TRUFFLES
HOMEMADE CHOCOLATE VODKAS & LIQUEURS:
CHOCOLATE CANDY CANE VODKA & COCKTAIL RECIPES
CHOCOLATE CAKE VODKA and CHOCOLATE BIRTHDAY CAKE MARTINI RECIPES
CHOCOLATE VODKA & LIQUEUR RECIPES
THE CHOCOLATE MARTINI ARCHIVES
Art Nouveau Chocolate Martini
Berry Chocolate Frappe Martini 
Blonde Brownie Martini
Brandy Alexander
Butterfinger Martini
Candy Bar Martini
Chocolate Banana Martini
Chocolate Caramel Martini
Chocolate Chip Cookie Martini
Chocolate Covered Banana Martini
Chocolate Covered Cherry Martini
Chocolate Covered Strawberry Martini
Chocolate Easter Bunny Martini 
Chocolate Fondue Martini
Chocolate Kiss Valen-tini
Chocolate Malt Martini
Chocolate Merrimint Martini
Chocolate Mint Cookie Martini 
Chocolate Mintini
Chocolate Mousse Bunny-Tini
Chocolate Pecan Martini 
Chocolate Raspberry Martini
Chocolate and Roses Martini 
Chocolate Saltwater Taffy Martini
Chocolate Souffle Martini
Chocolate Wafer Martini
Dark Chocolate Cheesecake Martini
Derby Pie Winner's Circle Martini
Devil's Food Cake Martini 
Heavenly Hash Martini
Jingle Bells Martini
Milky Way Martini
Mississippi Mud Pie Martini 
Orange Truffle Martini
Oreo Martini
Peeping Easter Martini
Rocky Road Martini 
Snickertini
Spiced Chocolate Martini
The Big One Earthquake-a-Tini
Tootsie Roll Martini
White Chocolate Cheesecake Martini
White Chocolate Martini
Updated 10-2017
PLEASE DRINK RESPONSIBLY

20151128

HOMEMADE CHOCOLATE VODKA & LIQUEUR RECIPES

http://themartinidiva.com
 
Here's FOUR (4) ways to make your own homemade chocolate booze!
That's right, four. If you're a chocoholic who loves cocktails you'd best bookmark the page.
 
HOW TO MAKE
CHOCOLATE VODKA

INGREDIENTS:
1 C. Best Quality Unsweetened Cocoa Powder
1 - 750 ml. Bottle of Good Vodka
   
EQUIPMENT:
Large Glass Container with Lid
Medium Metal Strainer (the size the coffee filters will fit)
Coffee Filters
Decorative Bottles with Sealable Caps or Corks
Labels

DIRECTIONS:
Mix:
Simply pour the unsweetened cocoa powder and the vodka into your large glass container and seal the lid.  Place this in the refrigerator for a minimum of two weeks and up to a month.  Shake the bottle well at least once a day.
After two weeks you can taste test your chocolate vodka to see if it’s “chocolate-y” enough for you. The longer you allow the cocoa to distill in the vodka the stronger, and more mellow, the chocolate taste.
Strain:
Once your chocolate vodka has the right amount of flavor for you, it’s time to filter.  To do this, simply place your metal strainer over a bowl or container, slip in the coffee filter and pour in your chocolate vodka and allow this to strain. You’ll do this several times, using new filters each time. It takes from ten minutes to 30 minutes or longer for each filtering step so just pour it in and walk away to do something else.  Patience is its own reward here. When your chocolate vodka is completely filtered you’re ready to pour into your decorative bottle and add your label!

HOW TO MAKE
CHOCOLATE LIQUEUR

INGREDIENTS:
1-1/2 C. Granulated Sugar
3/4 C. Water
5 Tbsp. Unsweetened Cocoa Powder
1 – 750 ml. Bottle of Good Vodka
1 Vanilla Bean

TOOLS:
Small saucepan
2 Qt. Glass Container with Tight Lid
Medium Metal Strainer (to fit the coffee filters)
Coffee Filters
Decorative Bottles with Caps or Corks
Labels

DIRECTIONS:
Mix:
Heat the sugar, cocoa and water in your saucepan over medium heat until it just starts to boil, stirring constantly.  Immediately after the boil starts, reduce your heat to low and stir until all the ingredients are completely dissolved.  Remove from the heat and allow this mixture to cool to room temperature.
Once cool, pour this cocoa mixture into your glass container, stir in the vodka and add your vanilla bean halves.  Seal up and store in the refrigerator for two weeks, shaking the bottle vigorously every day.
Strain:
Remove the vanilla pods.  Set your metal strainer over a bowl or container (I like to use containers with a pour spout!)  Place one coffee filter in the strainer then pour in the chocolate liqueur.  This will strain slowly as it will be thick, so I like to only fill each filter about half way and use a new filter each time. Be patient and slowly the liquid will filter through, it can take up to an hour or more for each filter.  Repeat until you’ve filtered all of your chocolate liqueur, using a new coffee filter each time.
Bottle, Age, Enjoy:
Once you’ve filtered all your chocolate liqueur you can pour into your decorative bottle(s) and label.  You can enjoy your chocolate liqueur immediately, but if you allow it to age for another month you get a smoother, richer depth of flavor.

TWO WAYS TO MAKE EASY
CHOCOLATE LIQUEUR
FROM CANDY BARS

There are two methods for creating a Chocolate Candy Bar Liqueur from your favorite candy bar.  One is easy as 1-2-3 and the other involves just a bit of work. I’ve used both methods and find both work depending on what kind of candy bar you’re using!

1-2-3 EASY & DELICIOUS
CHOCOLATE CANDY BAR LIQUEUR

INGREDIENTS:

1 Bottle of Vodka
1 Cup Candy Bar Pieces Chopped Up

TOOLS:
Glass Container for distilling
Possibly Straining Equipment*

DIRECTIONS:

This easy recipe simply involves taking your candy bar(s), chopping them up into small enough pieces, adding them to your vodka and then placing your bottle or container in the freezer** for up to two weeks. (P.S. I cheated and used mine the next day and they were good, but the extra distilling time really mellowed them out!)  I find this works very well with plain chocolate or flavored chocolates.

If you’re using plain chocolate there is no need to strain your liqueur, you can simply bottle it in a decorative bottle, add a label and it’s ready to enjoy or be given as a gift.

I don’t recommend this method for candy bars with caramel, nougat or hard pieces of toffee or similar ingredients; instead I suggest using the heating method below.

I used this technique to create Chocolate CAKE Liqueur using CAKE vodka for my Chocolate Birthday Cake Martini in place of plain vodka as well!

ALMOST AS EASY YUMMY
CHOCOLATE CANDY BAR LIQUEUR

INGREDIENTS:

1 Bottle of Vodka
1 Cup Candy Bar Pieces Chopped Up

TOOLS:
Double Boiler (or equivalent*)
Glass Container for distilling
Possibly Straining Equipment*

DIRECTIONS:
Here you are going to heat your candy pieces in a double boiler (I use a metal or Pyrex bowl that sets inside a medium saucepan but leaves a good inch and a half for water as a double boiler).  Fill your sauce pan or double boiler about half full with water and set bowl on top.  You want enough water to surround the bottom of your bowl but not enough that it will seep over the top! You cannot get water into melting chocolate as the chocolate will seize and be ruined. (Yes, experts can recover from this but let’s not have to deal with that, okay?)
Place your chopped up candy bars into the bowl and bring your water up to a gentle simmer (I use a medium low heat) until they start to melt.
You are going to slowly add your vodka and stir constantly to mix and incorporate it into your melting candy bars. BE VERY CAREFUL NOT TO ALLOW ANY OF THE VODKA TO COME IN CONTACT WITH YOUR BURNER OR FLAME!  Do not let the vodka mixture boil as this will evaporate your alcohol!
Once all the vodka is added, continue to stir until the mixture is completely blended.  Be patient with caramel or nougat as these will melt last.  Once blended, set your chocolate liqueur mixture aside to cool.
At this point, if your candy bars contain any nuts or fruits or other solids, strain these out using a large metal strainer and strain directly into your glass distilling container. If no solids need to be strained out, simply cap off tightly and place in the freezer** for up to two weeks.

BOTTLE AND ENJOY:
Now you’re ready to bottle, label and enjoy or share your newly brewed Chocolate Candy Bar Liqueur!

*Refer to the straining methods above.
**Alcohol does not freeze at typical home refrigeration temperatures, so you don’t have to worry, you’ll have a very cold but liquid liqueur to enjoy.
 
Now try some out in my Tons of
CHOCOLATE COCKTAILS
http://themartinidiva.com

 
 


Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY

20151127

PURPLE HAZED MARTINI for Jimi Hendrix

  http://themartinidiva.com
 
THE PURPLE HAZED MARTINI
In honor of the great guitarist of the sixties, Jimi Hendrix
(November 27, 1942 - September 18, 1970)
 
I'm always experimenting with new liqueurs and brands so I picked up a small mini bottle of 99 Grapes to give it a try. While I would not, in all likely hood, ever drink this liqueur straight, I found the imitation grape flavor very reminiscent of the grape soda I used to love as a kid and this is what inspired this recipe. The sweetness of the liqueurs is cut nicely by the soda and you get an adult version of grape soda!

When I mixed it all up and poured it into my martin glass it was the most beautiful purple cocktail I'd ever mixed up and for some reason I thought of Jimi Hendrix's Purple Haze. Thus, under the influence of alcoholic grape soda, The Purple Hazed Martini was born. It might be young but, like me and all the rest of us old hippies from the sixties, it's experienced!

Now, excuse me while I kiss the sky.

  http://themartinidiva.com

The
PURPLE HAZED
MARTINI 

INGREDIENTS
1 Oz. 99 Grapes
1 Oz. Chambord
2 Oz. Club Soda
Splash of Blue Curacao
Grape Candy Stick
 
GLASS: Cocktail (martini).
 
TOOLS: Cocktail shaker.
 
DIRECTIONS:
Chill your martini glass in the freezer.
Add 1 cup of ice to your cocktail shaker then pour in the 99 Grapes and the Chambord.
Shake until well chilled.
Pour halfway into your cold martini glass.
Top with the soda.
Garnish with the grape candy stick and serve.

  Image from http://www.beeldengeluidwiki.nl/index.php/Gallery:_Hoepla
  
Follow me on Twitter as TheMartiniDiva

LIKE "TheMartiniDiva's Happy Hour" Facebook Page

PLEASE DRINK RESPONSIBLY

20151123

ESPRESSO COCKTAILS and RECIPES

http://themartinidiva

WHAT IS ESPRESSO?
ESPRESSO is made when a small amount of nearly boiling water is forced under pressure through finely ground coffee beans. The result is a drink with a higher concentration of caffeine that has a crema foam on top. This shot of concentrated coffee is usually served in small espresso or demitasse cups.

THE ESPRESSO MACHINE
Though Angelo Moriondo, given credit for creating the first espresso machine, hand built his steam driven machine in 1884, it was not designed to serve individual servings. In 1901 Luigi Bezzera refined Moriondo's design and, finally, Desiderio Pavoni of the La Pavoni family, bought the patents in 1905 and began to produce espresso machines mechanically. For more details on the history of espresso and the espresso machine visit The Smithsonian online.

THE
ESPRESSO COCKTAILS

CAFE NOIR COCKTAIL
 CREME BRULEE COCKTAIL
DRUNK ON ESPRESSO MARTINI
DRUNK RUSSIANS
ESPRESSO YOURSELF
ESPRESSO VODKA RECIPE
FERNET MOCHA FRAPPE SHAKE
FRAPPATINI
NOT SO WHITE RUSSIAN
SALTED CARAMEL MACCCHIATO MARTINI
SHOT O' GOLD
TIRAMISU MARTINI
WAKE UP CALL

EDIBLE ESPRESSO COCKTAILS
WHITE RUSSIAN TRUFFLE CUPS with ESPRESSO CAVIAR
MOCHA ESPRESSO EDIBLE COCKTAIL

If you've happened upon this post on November 23rd,
HAPPY NATIONAL ESPRESSO DAY!

Updated 7-2017
PLEASE DRINK RESPONSIBLY

20151122

Crème Brûlée Cocktail Recipe


 This is a truly impressive cocktail to serve to your friends, it delivers the wonderful Crème Brûlée flavors but it's the beautiful caramel garnish that turns this from good to great.

Directions for making the breakable, hard caramel garnish are below. You'll want to practice making the hard caramel garnish a few times - drizzling the caramelized sugar is a bit of a trick. I used a dessert sized spoon in the end and started outside my target area as the first drop is large. When you start moving the spoon the thread thins out - move too fast and the threads get too thin and delicate, too slow and you get big clumps. Practice and pretty soon you'll have a pretty lace like disc. You can always break off nicer areas and drape them inside the glass too!

The
Crème Brûlée
Cocktail

1 Oz. Vanilla Vodka
1 Oz. Coffee Liqueur
(I used Caffe Borghetti)
3 Oz. Heavy Cream (or Half & Half)
Prepared Hard Caramel Garnish
Ice

GLASS: Cocktail (martini) or Coupe

TOOLS: Cocktail Shaker

DIRECTIONS
Prepare your hard caramel garnish ahead of time, instructions are just below.
Chill your glass in the freezer.
Fill a cocktail shaker with ice then pour in the vodka, coffee liqueur and the cream and shake until well chilled.
Pour into the chilled glass then place the hard caramel garnish atop the glass for the guest or customer to break into their cocktail.

Here's the instructions for making the Hard Caramel Garnish on a convenient recipe card:
http://themartinidiva.com

A little history of Crème Brûlée
The origins of custards can be traced back to the ancient Romans who were the first to use eggs as binding agents and employed the techniques in creating patinae, crustades and omelettes.  The dessert type custards we are familiar with today date back to the Middle Ages where they were most often eaten like a pudding or employed as fillings in pastries or binders in tarts - the word
custard is derived from crustade, a tart with a crust.

There are many claims to the invention of Crème Brûlée.  Trinity College in Cambridge, England claims they invented the dessert in the 1600's where they called it a Cambridge Burnt Cream or Trinity Cream, they even have a special branding iron they use to brand the caramelized topping.  Spain lays claim to a very similar dessert called a Crema Catalana, also from the 1800s, but it was the French in the 19th century brought what they called "burnt cream", literally translated as Crème Brûlée, into the world of modern cuisine.

The earliest known print reference to it is in a cookbook by François Massialot's in 1691 but a 1731 edition of Massialot's changed the name of the same recipe from "crème brûlée" to "crème anglaise".

Crème Brûlée usually is traditionally served in individual ramekins then topped with prepared discs of caramel or sprinkled with sugar which is then caramelized under a broiler/salamander, a butane torch or by flambéing a hard liquor on it.




Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY

SHOT O' GOLD Molecular Coffee Cocktail

http://themartinidiva.com
SHOT O' GOLD
Putting a Shot of Leprechaun in an Irish Coffee!


Aye, and it's a lovely little dram of whiskey and espresso poured over magical Leprechaun spheres of golden delicious Irish Cream and milk with a bit o' gold at the end of the cocktail!

SHOT O' GOLD
INSTRUCTIONS

INGREDIENTS

1/2 Oz. Cold Espresso
1/2 Oz. Irish Whiskey
1 Oz. Irish Cream Liqueur
1-1/2 Oz. Milk
Cocoa Powder
Dark Chocolate Pieces
Ground Coffee

SPECIAL TOOLS

Edible Gold Flakes
Edible Gold Leaf
Silicon Mold for round spheres
Pastry Bag or Baggie to pipe Chocolate Garnish
Two Small Plates

DIRECTIONS
    Melt your dark chocolate in a double boiler or the microwave, transfer to a pastry bag or baggie with the tip of one corner cut off and pipe a few fun shapes. You can pick the best one to set atop your shot glass.
    Combine the Irish Cream Liqueur and the milk then freeze in small round molds.
    Brew your espresso and set in the refrigerator to chill.
    Put some Irish Cream Liqueur into one of the plates and some coffee grounds mixed with cocoa in the other then dip your glass rim in the Irish Cream then into the coffee grounds/cocoa powder to rim.
    Place your glass in the freezer to chill.

When it's time to serve your cocktail:
        Add 1 cup of ice to a cocktail shaker, pour in the whiskey and the espresso and shake until well chilled.
    Place two of the frozen Irish Cream spheres in the glass.
    Pour the whiskey/espresso over the spheres.
    Top off the glass with your chocolate garnish.
 
PRESENTATION
Set the Shot O' Gold onto a plate filled with the ground coffee, place a few edible gold flakes around and serve.
 
http://themartinidiva.com




Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY

MOCHA ESPRESSO EDIBLE COCKTAIL RECIPE

http://themartinidiva.com
 
I'll have a MOCHA ESPRESSO with a Buttercrunch Biscotti, to go, please!
A Coffee, Hazelnut & Cream Flavored Edible Cocktail


When I decided to make a coffee flavored cocktail gel I kept thinking of how people order their chi-chi coffees at places like Starbucks and that great parody of the whole process in the movie L.A. Story with Steve Martin and Sarah Jessica Parker.

This inspired my whole approach to how I decided to make this Mocha Espresso Edible Cocktail. To tickle the barrista in my soul, I have created a "mocha espresso with a shot of hazelnut. a dash of cinnamon" and it comes with an order of three little gel biscotti on the plate!

This is my "half, double decaffeinated, half-caff" homage to all silliness we've gotten involved with in ordering a simple cup of coffee. It's a little tongue in cheek presentation, complete with a twist of humor!
http://themartinidiva.com 
 
MOCHA ESPRESSO
Edible Cocktail

INGREDIENTS

Espresso Layer

1 C. Espresso
1 C. Kahlua
2 Pkgs. Knox Gelatin
3 Tsp. Cinnamon
1/2 C. Sugar

Mocha Layer
1/2 C. Coffee
1/2 C. Milk
1/2 C. Hazelnut Liqueur
1/2 C. Hazelnut Creamer
2 Pkgs. Knox Gelatin

Garnish & Presentation
Cooking Spray
1 Tbsp. Ground Coffee
Whipped Cream
Crushed Up Butterfingers
Cinnamon Powder
Serving Platter

TOOLS

Measuring Cups
Non-stick Medium Saucepan
Non-stick spoon
12 - 16 Small Plastic Shot Cups
Mini Loaf Pan or similar small pan
Sharp, Thin Blade Knife

BASIC GEL DIRECTIONS 
  • Spray all your molds with cooking spray and set aside.
  • Measure out all your ingredients and get your tools ready.
  • Pour your non- alcoholic liquid (juice, water, puree, milks, creams, etc.) into your saucepan, stir well and let this sit for a few minutes.
  • Place the saucepan on a burner, turn the heat to low and warm the mixture, stirring constantly, until the gelatin is completely dissolved. This takes about 2 to 4 minutes. Do not boil, it's not necessary.
  • Remove the pan from the burner and, if the recipe calls for a package of dessert gelatin, stir it in.
  •  Next, quickly stir in your alcohol ingredient.
  •  Pour gelatin mixture immediately into whatever mold(s) you plan on using.
  •  Place in the refrigerator to set for at least an hour.
  •  You can then pour on additional layers, if any.
  •  Once all layers are set, you are ready cut, press out with a cookie cutter and/or release the elements of your cocktail gels and plate.

SPECIAL INSTRUCTIONS & TIPS FOR MOCHA ESPRESSO EDIBLE COCKTAILS
  • I used the small, plastic shot glasses for my molds to get the shape of a cup of coffee from a coffee house.
  • Start with the espresso layer first and do the mocha layer last. Save enough of the mocha gelatin to make your Gel Biscotti.
  • To make the small Gel Biscotti I reserved about 1/3 of a cup of the mocha layer and poured this into the small loaf pan. I tossed in the crushed Butterfingers, let it set then cut out small crescents with my knife. I then rolled the round edge in the cinnamon sugar mixture.
      
       GENERAL SPECIAL INSTRUCTIONS & TIPS
  • If you are molding in a cake pan, dip your knife blade in hot water and slide it around the edge of the cake pan. Do the same when you cut out the separate pieces. Use a flat metal spatula to lift your gel out of the pan.
  • Cookie cutters don't need to be heated and silicone molds do not need to be heated to release either - but don't forget the cooking spray before you pour your gelatin into any mold!
  • Most cocktail gels can be frozen, depending on the ingredients.
  • If you're preparing these for a party that will have children present create some without alcohol simply by replacing the liquor with the same amount of a non- alcoholic liquid or puree of a complimentary flavor, BUT be sure to make the non-alcoholic ones look very different from the ones with alcohol.



Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY

WHITE RUSSIAN TRUFFLE EDIBLE COCKTAILS with ESPRESSO CAVIAR

http://themartinidiva.com

I was making homemade truffles and it occurred to me, "wouldn't these be great stuffed with more booze??" I already had a dash of coffee liqueur in the ganache (which is what you make the center of truffles from) but I thought with a bit more alcohol they could be edible cocktails! So I pondered on it all night (yes, all night - it kept me awake) and came up with the idea for my White Russian Truffles with Espresso Caviar.

You bite into one of these and the Whipped Cream Egg in the center breaks open and oozes cream to mingle with the deep chocolate truffle while the Espresso Caviar bursts on top of it all with an explosion that balances out the sweetness of the rich cream and chocolate. This is like no White Russian you've ever had before!

WHITE RUSSIAN TRUFFLES
with ESPRESSO CAVIAR
RECIPE AND INSTRUCTIONS
with recipes & instructions for Mocha Truffle Cups, Whipped Cream Eggs, Espresso Caviar.

PREP for Garnish & Presentation
Small White Plates
Powdered Sugar
Ground Coffee
Chocolate Twigs (Recipe Below)

CHOCOLATE TWIGS
for Garnishing
Ingredients
1/2 Cup of Dark Chocolate Pieces or Chips

Tools
Wax Paper Lined Baking Sheet
1 Small Bowl
Double Boiler
Whisk
Plastic Baggie

Directions
Melt your chocolate in a double boiler, whisking as it melts, don't allow ANY water into your chocolate or it will seize up. When completely melted, spoon into a small plastic baggie towards one corner. Twist the baggie like you would a pastry bag to get the melted chocolate towards one corner. Snip a tiny hole in the corner and pipe some twigs or other fun shapes onto the waxed paper.  Place in the fridge to set up until time to plate.

MOCHA TRUFFLE CUPS
Ingredients

8 Oz. Good Quality Dark Chocolate, Chopped into small pieces
1/2 C. Heavy Whipping Cream
2 Tbsp. Unsalted Butter
2 Tbsp. Coffee Liqueur
Pinch of Sea Salt

Tools
2 Large Stainless Steel Bowl
Small Saucepan
Double Boiler
Whisk

Directions
This is the easy part, you simply make a ganache of the ingredients by melting your chocolate in a double boiler, heating the cream until JUST beginning to bubble (Don't Boil!), Pouring the warm cream over the melted chocolate. Let this sit until the chocolate has started to melt nicely then start gently whisking the chocolate. As you stir, add in the butter pieces one at a time. Then you slowly add in the coffee liqueur, still whisking. Toss in the pinch of salt, mix in then press plastic wrap on the top of the ganache and let it set up in the fridge.

After a couple of hours you scoop out a ball of ganache and roll it into a ball in your hand, set on a waxed paper lined baking sheet

You can immediately dip these in cocoa powder or crushed nuts, candies, etcetera for traditional truffles like my Three Liquor Infused Truffle Recipes.

For the cups simply mold them into cup shapes or use a candy mold and press an indentation in the center to hold the Whipped Cream Eggs.

ESPRESSO CAVIAR
Ingredients
Cold Oil and Gelatin Spherification
Ingredients
1 Cup of Warm Espresso
1/4 Cup of Coffee Liqueur
1 Oz. Cold Water
1 Package of Gelatin Powder
1 C. of Canola Oil, VERY Cold

Tools

2 Medium Bowls
1 Small Bowl (like a custard cup)
One Tall Slim Glass or Container
Pipette or Squirt Bottle
Small Metal Strainer

Directions

Pour the canola oil into a tall, thin glass and place in the freezer for 1 hour.
Bloom the gelatin powder in the cold water in the custard cup, then stir.
Pour this into your warm espresso and mix well, then add the coffee liqueur.
Place in the refrigerator until it's cooled off.

Pull out the cold canola oil & the cooled espresso gelatin and pipe the gelatin into the icy canola oil in tiny drops - I used a pipette and did 4 quick drops per single caviar sphere. If you use a squirt bottle test a few out to get the proper amount and distance from the oil.

You want your caviar spheres to fall to the bottom of the oil and stay out of the way while you pipe others. When you have enough caviar spheres for the number of servings you plan (about 1/4 cup per serving), pour the oil and the spheres through a small strainer into another small bowl to get the spheres out of the oil. You can save the oil for another spherification use.

GENTLY rinse the caviar under COLD water for a second or two, then tap the strainer onto some paper towels to drain off the water and store the caviar in the refrigerator until ready to plate.

IMPORTANT NOTE: These can melt quickly so try to do them just a short while before you plate your dish and plate them last then immediately serve!

Take a look at the photo below - you can see the liquid espresso starting to leak out onto the Whipped Cream Egg portion - These Espresso Caviars just burst in your mouth and you get an explosion of dark espresso laced with a touch of coffee liqueur to complement the deep, dark chocolate Mocha Truffle Cup!

http://themartinidiva.com
See how the "Whipped Cream Egg" oozes out of the Truffle Cup? It's like Whipped Cream Pudding in a little Egg Shell that breaks open!

WHIPPED CREAM EGGS
I used a reverse spherification method on these.
Ingredients
1/4 Cup of Condensed, Sweetened Milk
1/4 Cup of Whipped Cream Vodka
2-1/2 Grams of Calcium Lactate
3/4 Gram of Xanthan Gum
For The Bath
2 Grams of Sodium Alginate
2 Cups Distilled Water

Tools
Immersion Blender or Bullet Blender with Two Containers
Nice ROUND Spoon
Shallow Baking Dish

Directions
Make your Bath first by blending the sodium alginate and the distilled water together until the chemical is completely mixed into water. You will see your mixture is really full of air bubbles and usually you need to let it sit for 12 hours to 24 hours for the bubbles to disperse and the chemicals to completely dissolve. For some reason mine was nearly completely clear in an hour so I went ahead and used it.

When your bath is clear, pour it into your shallow baking dish.

Blend the condensed milk, vodka, calcium lactate and xanthan gum together. You will have a pretty gummy consistency, much like pudding. Take a small round spoon and spoon dollops about 1/2" or so directly in the bath solution. You want to try to shape them as close to a ball as possible so you may have to do a few to get the hang of it. Don't worry you have enough cream solution to make about 15 little balls or so.

Stir each ball around a bit in the solution to help form the ball and allow the bath to create the gel "shell" skin around the creamy center. (You'll want to let the "eggs" sit for a minute in the solution to form the gel shell around the cream.) Once you have enough balls simply scoop them out with a spoon, roll them gently into your hand and GENTLY rinse them off with cold water in your hand allowing the water to siphon through your fingers. You can touch them lightly with a paper towel to get off excess water but it's not necessary. TIP: The longer you let the balls sit in the solution the more of a "skin" will form, more of the shell skin makes a hardier ball but too much makes for an unpleasant mouth feel and hard to burst open.

Then place them right into your Truffle Cups and set your truffle cups in the refrigerator while you set up your plating. In the photo at the top you can see I split the plate in two with half coffee grounds and half powdered sugar as my base.

I put my Truffle Cups slightly off balance with two in the powdered sugar and one in the coffee. Then I placed my Chocolate Twigs in a nice balanced position and gently spooned on the Espresso Caviar into the cups and around the plate in a nice pattern.
 
http://themartinidiva.com

Et Voila!
AN EDIBLE, GOURMET VERSION OF
A WHITE RUSSIAN COCKTAIL!
A rich, chocolate masterpiece of a booze infused dessert!


Bon Appetit & Cheers!



Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY

THREE LIQUEUR INFUSED TRUFFLES RECIPES


JUST A TRUFFLING ALONG......
How to Make Homemade, Liquor Infused Truffles.


TRUFFLE COMES IN THREES ...
The Recipe Ingredients

Limoncello Coconut Truffles
8 Oz. Good Quality White Chocolate
1/2 C. Heavy Whipping Cream
2 Tbsp. Unsalted Butter, Cut into Pieces
4 Pieces of Lemon Peel
1 Tbsp. Toasted Coconut Flakes
2 Tbsp. Limoncello
Extra Toasted Coconut Flakes for Coating Truffles
Melted White Chocolate for Coating Truffles
Lemon Sugar Crystals for Decorating
 
Coffee Liqueur Chocolate Truffles
8 Oz. Good Quality Dark Chocolate
1/2 C. Heavy Whipping Cream
2 Tbsp. Unsalted Butter, Cut into Pieces
1 Tbsp. Coffee Grounds
Pinch of Sea Salt
2 Tbsp. Coffee Liqueur
Mixture of Ground Espresso and Cocoa for Coating Truffles
Melted Dark and Milk Chocolates for Coating Truffles
Dark Chocolate Decorations

Spicy Rum Cherry Chocolate Truffles
8 Oz. Good Quality Dark Chocolate
1/2 C. Heavy Whipping Cream
2 Tbsp. Unsalted Butter, Cut into Pieces
2 Tbsp. Benjamin Twiggs Cherry Pepper Jelly
2 Tbsp. Drunken Cherry Rum*
24 Drunken Rum Cherries*, Chopped Small*
Spiced** Cocoa Powder for Coating Truffles
Melted Milk and Dark Chocolate for Coating Truffles
Dried Cherries for Decoration

*I took 24 of the Benjamin Twiggs Dried Cherries and macerated them in 3 tablespoons of Bacardi Torched Cherry Rum overnight. Then I drained off the rum and kept both the cherries and the rum for the recipe.

**I used just a pinch of cayenne and chili powder with a pinch of sea salt.

THERE'S TRUFFLE BREWING ...
The Directions

First, I infused the cream with flavorings - here it was lemon zest and toasted coconut for the LEMONCELLO COCONUT WHITE TRUFFLES and ground coffee for the COFFEE LIQUEUR TRUFFLES. I set the cream infusions aside to get more flavorful in the fridge.

http://themartinidiva.com

Second, I chopped up all my chocolate into very small pieces while I watched television.

http://themartinidiva.com

Next I melted my chocolate in a double boiler, stirring constantly.

http://themartinidiva.com

When the chocolate was pretty much melted, I got my cream out of the fridge and into a small saucepan to scald. It only takes a minute or so for the cream to get warm, please note I said "scald" not "boil". You only want the cream to start bubbling around the edges so it's warm enough to melt the chocolate.

http://themartinidiva.com

Then I poured the warmed cream over the melted chocolate, stirring as I poured. This is now officially a ganache! I continued to stir as I added the pieces of butter, the liqueur and/or jam and the truffle additions (this is where I would add in chopped nuts, bits of dried fruit.)

After the ganache was completely blended and nice and shiny (from the butter), I applied a layer of plastic wrap right to the surface and put it in the refrigerator to set up for a few hours.

http://themartinidiva.com

This type of ganache sets up pretty hard so when you want to make the truffles you'll need to take it out of the fridge and allow it to warm up until you can scoop and roll it into balls. I brought mine out 2 hours ahead of shaping time.

BTW, this ratio of cream to chocolate is specifically for making truffles. If you want a ganache to spread or pipe you need to bring the ratio of cream up to equal proportions with your chocolate. This mixture can also be whipped for a lighter frosting.

HOW I ROLL WITH TRUFFLES...

Once my ganache has reached a warm enough temperature to roll I simply grab a round shaped spoon and scoop out enough to roll a 1" ball in my hand and roll it! I place each ball on a parchment lined cookie sheet until I've finished the amount I want.

Since you can keep ganache for a few weeks in the fridge and up to 3 months in the freezer, I often only do what I intend to serve and save the rest for another day. I have also been known to take the remaining ganache, warm it up a bit and add a little more cream then use it as a frosting.

http://themartinidiva.com

I roll my truffles in a number of coatings like cocoa powder, crushed nuts, crushed coconut, crushed candies - the type of dry coating here is wide open to your own preferences.

I also save a few truffle balls aside to dip in a tempered chocolate coating. You can use all types of chocolate here like dark, semi-sweet, milk and white chocolate, and these can be dipped into the dry toppings as well.

http://themartinidiva.com

THE TROUBLE WITH TRUFFLES.....
is they are so good you're going to want to eat them all. Don't. At least not all at once. Unless you want a big butt. Share that big butt opportunity with your family, friends & neighbors! Package your sweet truffles up in some pretty little candy papers and a fun gift box tied all up with a fancy ribbon and hand some over to others to share the wealth....and the calories!

http://themartinidiva.com

NOBODY KNOWS THE TRUFFLES I'VE SEEN......

http://themartinidiva.com
Yes, I tried latex gloves but they kept slipping
around so I gave up and just dove in!

Truffles are easy to make, really! But they're not a quick process. It took me two days to complete all the truffle recipes here but it was two days of fun. It was also two days of making a complete chocolate mess of my kitchen and myself but in the end I had over 60 handmade truffles in a variety of flavors, colors & coatings. I had eaten at least 5 before they were finished from tasting along the way!

I shared the rest. Let them deal with the big butt issue........

DOUBLE, DOUBLE, TOIL AND TRUFFLE;
Chocolate Melt and Cauldron Bubble
 
http://themartinidiva.com





Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY
Related Posts Plugin for WordPress, Blogger...