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.


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