Salted Caramel Macchiato Martini Cocktail Recipe

You like those Caramel Macchiatos? Well, hold on to your coffee cups, I've upped the ante and added booze! Take that and brew it, Starbucks.
The SALTED CARAMEL  MACCHIATO MARTINI
INGREDIENTS 1 Oz. Salted Caramel Vodka 2 Oz. Chilled Espresso 1 Oz. Heavy Cream
Rim: Caramel Syrup, Course Sea Salt
DIRECTIONS Dip the rim of a cocktail glass in some caramel syrup. Sprinkle a bit of the coarse sea salt onto the caramel (not too much, this is not a margarita), then chill your glass in the freezer.Fill a cocktail shaker with ice, pour in the salted caramel vodka, chilled espresso and heavy cream then shake until well chilled. Pour into your chilled, rimmed glass and serve.
National Macchiato Day is November 19th.

Updated 4-2021 PLEASE DRINK RESPONSIBLY

Cocktails for Thanksgiving Dessert? Why Not?

Why slave over a hot stove any longer than necessary on Thanksgiving? Grab a cool cocktail shaker and DRINK your dessert(s) instead! That's right! Shake, Don't Bake!
Unless you're lucky enough to have a professional style kitchen in your home (or, at the very least, a double oven), you'll be spending another hour or more over said oven baking pie(s) or some traditional dessert, plus the prep time for each sweet treat. If your guests are anything like my guests, then you have to make more than one type of pie too! Pop has to have "Mom's" apple, Aunt Agnes won't eat anything but her "special" cherry, and dear Cousin Joe Bob insists on pumpkin! (You're just the cook, but wouldn't you really just love a slice of your favorite key lime?) Then there's always the cake lovers and non-traditionalists hoping for the latest au courant sweet.
Naturally, not a one of them volunteers to BRING their pie, opting instead to re-gift you with a bottle of Chateau Gas Station some other wanker left at their last party. You'd have to open a bakery to please everyone. The mind - and Kitchen Aid - reels!
So, why not make it easy on yourself and set up a Thanksgiving Cocktail Dessert Bar? After the cocktails you might even get a few of those guests to help you with the dishes.* 
Pick out a few of the cocktail recipes below and batch up the ingredients ahead of time. Set out your martini glasses, a bucket of ice and a few cocktail shakers and send your freeloaders to the bar after dinner! 
As for the kiddie table, just set up a few plates of (store bought) cookies or cupcakes, some frosting in a can, assorted toppings and let 'em have at it! The tryptophan in the turkey will balance out the sugar rush and they'll be entertained while the adults sip their dessert.
CLASSIC THANKSGIVING DESSERTS AS COCKTAILS

PUMPKIN COCKTAILS

APPLE COCKTAILS

CHERRY COCKTAILS

CRANBERRY COCKTAILS

NOT ENOUGH? Then check out these CAKE, COOKIE  & PIE COCKTAILS 
*Be responsible with the Thanksgiving Dessert Cocktails. Only one per guest (after all they only eat one piece of pie!) and no driving for an hour after!
Updated  8-2016

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CAPPUCCINO MARTINI

There is something so sexy about this Cappuccino Martini. It's subtle, elegant, divinely delicious and dangerously mysterious. The bold coffee flavor carries a hint of dark chocolate lurking just at the back of your senses; it's silky, smooth and the espresso/sugar rim teases your mouth and tickles your tongue as you sip.
I used my own Homemade Espresso Vodka but you can buy coffee vodka if you're too excited to wait while your vodka gets acquainted with the espresso beans. (Sheesh, some folks have no self control!)

The CAPPUCCINO MARTINI
INGREDIENTS: 1 Oz Espresso Vodka 1/2 Oz. Kahlua 1/2 Oz. Bailey's Irish Cream 1 Shot Chilled Espresso
Garnish: Instant Espresso & Sugar Mixture RimDusting of Cocoa PowderEspresso Beans
DIRECTIONS: Dip your glass rim in some Kahlua or Bailey's and then into the instant espresso and sugar mixture. Chill your glass in the freezer. Fill your cocktail shaker with ice and add the Espresso Vodka, Kahlua, Bailey's and the shot of espresso. Shake until well chilled then pour into your chilled glass. Garnish and serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

This is a cocktail equally comfortable at brunch, happy hour, dinner, dessert or a midnight tryst. It's a great date.
National Cappuccino Day is every November 8th.

Updated 11-2021 PLEASE DRINK RESPONSIBLY

Chocolate Almond Martini Cocktail Recipe

I created this cocktail for National Bittersweet Chocolate Almond Day but it works equally well for National Bittersweet Chocolate Day and Milk Chocolate with Almonds Day because it includes both the creamy sweetness of milk chocolate from Pinnacle's Chocolate Whipped and the bite of a more pure cocoa bean experience from the combination of the dark creme de cacao and the bitters.

I always have both chocolate and coffee bitters, either of which would be a nice addition to this recipe, but I went with the coffee bitters because when I cook or bake with chocolate I often add some coffee element to the recipe for depth of flavors. Coffee really brings the chocolate forward and it also goes really well with almonds.

Not bad covering three food holidays with one cocktail recipe, huh?

CHOCOLATE ALMOND
MARTINI

Ingredients:
1 Oz. Chocolate Whipped Vodka
1 Oz. Amaretto
1 Oz. Dark Creme de Cacao
2 Dashes Coffee Bitters

Garnish: Rim of Dark Cocoa Powder

Directions:
Rim glass with the cocoa powder then chill in the freezer. Place a cup of ice into your cocktail shaker, add the ingredients and shake until chilled then pour into chilled cocktail glass and serve.

VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

National Bittersweet Chocolate Almond Day is November 7th.
National Bittersweet Chocolate Day is January 10th.
National Milk Chocolate with Almonds Day is July 8th.

Updated 7-2021

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TOASTED WALNUT MAPLE BOURBON RECIPE

  Thanks to a gift from The California Walnuts Commission (@CaWalnuts) I now have in my possession some lovely Homemade Toasted Walnut Maple Bourbon.  

  I took one look at that bag of lovely walnuts and knew exactly what to do with them.  I tossed them into some bourbon! After waiting patiently for many weeks while the walnuts, bourbon and maple got all happy with each other, I'm now able to share my recipe with you!  

   HOMEMADE TOASTED WALNUT MAPLE BOURBON RECIPE   1 C. Toasted, Chopped Walnuts 2 C. Bourbon 1/4 Tsp. Vanilla Extract (or one split vanilla bean) 2 Tbsp. Real Maple Syrup   DIRECTIONS  Toast your walnuts in a saucepan for about 3 to 5 minutes, keeping an eye on them as they can burn easily. You want a light toast. Combine all the ingredients and allow to infuse for a minimum of 2 weeks and up to a month. Strain through cheesecloth to remove the walnut pieces. (DON'T THROW THE WALNUTS AWAY! More on this in a bit! )   Now you can bottle your Toasted Maple Walnut Bourbon and enjoy!   SOME COCKTAILS FOR YOUR TOASTED WALNUT MAPLE BOURBON:   SWEET SURRENDER 1-1/2 Oz. Toasted Walnut Maple Bourbon 1/2 Oz. Bailey's 1/2 Oz. Heavy Cream Pinch of Cardamom Crushed Walnuts   Dip your glass rim in some of the Bailey's then into the crushed walnuts. Chill glass in the freezer. Combine the Toasted Walnut Maple Bourbon, Bailey's, Heavy Cream and Cardamom in a cocktail shaker filled with ice and shake until blended and chilled. Pour into a coupe, dust with a little more cardamom and enjoy.   PUMPKIN PATCH 1 Oz. Toasted Walnut Maple Bourbon 1 Oz. Pumpkin Spice Liqueur   Pour both into a shooter and, well, shoot! Oh, okay, you can add a dollop of whipped cream.   HEY! Don't go away just yet! Remember I said don't toss the walnuts? You didn't? Good! There's another fabulous way to enjoy your sweet, nutty bourbon! Take a nice scoop of those bourbon maple soaked walnuts, mix in an ounce or so of your Toasted Walnut Maple Bourbon and pour this right the heck over a nice scoop of rich vanilla bean (or maybe fresh peach or dark cherry or chocolate) ICE CREAM! I'm your best friend now, aren't I?  

Go ahead, make extra of everything. I did the minute I used up nearly all of my first batch on ice cream!


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The GUY FAWKES COCKTAIL

Remember, remember!

The fifth of November,

The Gunpowder treason and plot;

I know of no reason

Why the Gunpowder treason

Should ever be forgot!

Guy Fawkes and his companions

Did the scheme contrive,

To blow the King and Parliament

All up alive.

Threescore barrels, laid below,

To prove old England's overthrow.

But, by God's providence, him they catch,

With a dark lantern, lighting a match!

A stick and a stake

For King James's sake!

If you won't give me one,

I'll take two,

The better for me,

And the worse for you.

A rope, a rope, to hang the Pope,

A penn'orth of cheese to choke him,

A pint of beer to wash it down,

And a jolly good fire to burn him.

Holloa, boys! holloa, boys! make the bells ring!

Holloa, boys! holloa boys!

God save the King [Queen]!

Hip, hip, hooor-r-r-ray!

Once upon a time, in Merry Olde England, this group of English Catholics hatched a plan called The Gunpowder Plot. Headed by the infamous Guy Fawkes aka Guido Fawkes, the idea was to blow up King James and the House of Parliament. The coup failed, heads rolled, a holiday was born. For his crime, Fawkes was hung, drawn and quartered and his decapitated head was displayed for all of London to see on Traitors Gate. The lesson? If you're looking for evening activities you're better off having a pint or a toddy than planning a plot.
In modern times, the V for Vendetta comic book series and film adaptations have adopted the Guy Fawkes mask as their anarchist symbol, Harry Potter's headmaster wizard, Dumbledore, named his Phoenix Fawkes, two Doctor Whos have Tardis-ed back to the failed plot and the Internet anarchist group, Anonymous, has used the mask when making physical appearances. For his efforts, ineffectual as they were, the original Fawkes did get a drink created in his honor, by none other than cocktail master Anthony Caporale.
The Guy Fawkes Cocktail Created by Drambuie Brand Ambassador, Anthony Caporale
"This drink brings together Guy Fawkes’ English roots in DRAMBUIE® along with his Spanish exploits connoted by the sherry, overlaid on the smokiness of Islay Scotch to evoke the infamous Gunpowder Plot to which he is inextricably linked."
2 parts DRAMBUIE® 1 part Islay Single Malt Scotch 1 part Oloroso Sherry 5 drops Bitter End Moroccan Bitters Burnt Grapefruit Peel Garnish
Shake ingredients in a cocktail shaker filled with ice until the tin frosts over. Strain into a rocks glass filled with fresh ice, garnish. Enjoy by the light of a bonfire.
Despite saying "interpreted by", I did not do a personal adaptation of this drink, I love it just the way it is. You don't mess with perfection. 

Updated 11-2018 PLEASE DRINK - and Plot - RESPONSIBLY

Arctic Chill Ice Ball Maker Review

Rizzi over at Arctic Chill sent me a pack of four of their BPS free Silicon Ice Ball Makers to try out and review a few weeks ago and I've been having fun experimenting with them.
They come in a pack of four and each mold makes about a 2" diameter ice ball. The instructions are easy enough, after thoroughly cleaning you put the top and bottom together tightly, fill with filtered water and freeze:

The instructions say to leave about a third of an inch open at the top to accommodate expansion as the water freezes, though this is not easy to judge because the balls are not transparent. I tried this but usually ended up with a sphere with a flat top. So I played around a bit and discovered my technique of tapping out a bit of water after filling up the mold worked pretty well.
I also tried filling them nearly to the top and this caused a little bit of ice to pop out the hole in the top. This was to be expected and I handled this by simply holding the whole mold under some running water and rinsing off the excess ice that popped out. A few times this "full up" technique caused the mold to separate slightly from over expansion resulting in a less than perfect sphere. No biggie, I just evened them out under running water.
I didn't attempt to adjust my home freezer to accommodate the suggested lower freezing temperatures so I did get air trapped in my ice as it froze, resulting in some opacity. I did use filtered water and I found that letting the filled molds sit at room temperature before freezing allowed some of the trapped air to escape and gave me a more translucent ice ball.
Most of the time I got pretty nice round balls of solid ice using my techniques. The only difficulty at the beginning was in removing the ball from the mold, but I discovered a quick twist of the top and bottom in opposite directions often popped the ice right out. If not, I simply ran the mold under cold water.
If a smaller ball was required for a smaller glass, I simply held the full size ball under cold running water, rotating it until I got the size I wanted, then stuck it back in the freezer, directly on a rack bare naked, to chill out until needed!
I have to say I'm pretty pleased with my Arctic Chill Ice Ball Makers. And, being the experimenter that I am, I was soon filling the molds with coffee, orange juice, herbs and even some fun candy eyeballs to complement my cocktail recipes.

All in all I have to give a 4 out of 5 martini rating to this product. The main issue I have is not getting truly clear ice balls, (which has more to do with home versus professional freezing equipment.) These are a great way to chill a cocktail without lots of dilution and wonderful for iced tea and other soft drinks, especially here in Arizona where summer temps can melt standard ice cubes to oblivion in minutes!
They also make a drink pretty cool looking.

For just under twenty bucks ($19.95), the Arctic Chill Ice Ball Makers are a great addition to my bar toys and I might just have to get a couple more for parties.


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