20151230
MACCHIATO EGGNOG & DRUNKEN OREO TRUFFLES
20151226
CANDY CANE COCKTAILS & BOOZE
20151221
The WHITE CHOCOLATE MARTINI Cocktail Recipe
Updated 9-2021
20151217
MAPLE COCKTAILS
20151211
GHOST OF MY PAPPY Van Winkle & Cherry Tobacco Infused Cocktail

I want to hand out some props to my Twitter friend @TheDiveWhisperer for inspiring the name of this cocktail. I have held off posting it for want of an appropriately great name, and fear of the wrath of the Pappy community, but this gave it to me:

Yes, folks I have succeeded in bringing back the aromatic essence of my dad with this one. I said "ghost of my father" then realized Dad was the first "Pappy"in my life so ....
Cherry Tobacco Smoked Old Pappy Cocktail
2 Oz. Pappy Van Winkle 15 Year Old Bourbon
1/4 Oz. Luxardo Maraschino Liqueur
1/4 Oz. Aromatic Cherry Tobacco Infusion*
2 Dashes Orange Bitters
Large Ice Sphere or Cube
In the morning of the day you are going to try this cocktail take one Luxardo Maraschino cherry (per drink) and drop it in just enough of the Pappy to cover the cherry. Let that get nice and drunker all day. Next, prepare your cherry tobacco infusion*.
Chill your glass ahead of time in the freezer.
Mist the glass with a quick spritz of the Aromatic Cherry Tobacco Infusion. If you don't have a cocktail mister, simply wash the glass interior with the tobacco infusion.
Add your ice cube or sphere then pour in the Luxardo, then the Pappy and give this about 12 stirs with the bar spoon to chill.
Drop the orange bitters on top of the ice then garnish with the Pappy soaked Luxardo Cherry and serve.
I took a teaspoon of Gawith Hoggarth & Co. Top Black Cherry tobacco and dropped it into a bit of Pappy in a very small glass bottle.
I let that infuse for a few hours, just until I got that hint of cherry and tobacco. I didn't want it too powerful, just enough to lend the smoky tobacco and a little extra cherry into the cocktail as a teaser. When the cherry and the tobacco hit your nose your infusion is ready.
Strain the tobacco out of the infused bourbon and pour the infusion into a cocktail mister. There should be just enough to mist two cocktails.
CHRISTMAS GRASSHOPPER Chocolate Mint COCKTAIL RECIPE
CHRISTMAS
GRASSHOPPER
1 Oz. White Cream de Cacao
1 Oz. Green Creme de Menthe
1 Oz. Half & Half
Dip the rim of your cocktail glass into simple syrup, then dip into the chocolate sprinkles.
Chill the glass in the freezer.
Fill a cocktail shaker with ice, add the chocolate vodka, creme de cacao, creme de menthe and half & half and shake until well chilled. Strain into your chilled glass and serve.
Updated 11-2018
20151209
My take on the Moscow Mule? The TIJUANA JACKASS
But, with all the hooplah about it lately in the booze community I thought I'd have a go at it to suit myself and my desert environment. So, the first thing I did was remove the ginger beer and vodka and replace it with ginger ale and tequila.
Yes, I went there.
The
TIJUANA JACKASS
INGREDIENTS
1-1/2 Oz. Anejo Tequila
1/2 Oz. Fresh Citrus Juice
1/2 Oz. Agave Syrup
Ginger Ale
Grapefruit Bitters
Ice
GARNISH: Wild Hibiscus Salt Flakes, Citrus Wheel
GLASS: Highball, Pint
TOOLS: Cocktail Shaker, Strainer
DIRECTIONS:
Rub glass rim with citrus, dip in the hibiscus salt flakes, chill your glass in the freezer.
Add the ingredients, except the ginger ale, to an iced filled cocktail shaker, shake until icy cold then strain into the chilled glass.
Garnish and serve.
Salude, M'Dears.
20151203
THE APPLE MARTINI - A Cocktail Classic
20151201
CHOCOLATE BOURBON EGGNOG COCKTAIL RECIPE for the Holidays
I'm going to be completely up front here, I stole this whole recipe from Alton Brown. Well, almost. I cheated and used eggnog I bought from the store because I'm not Alton Brown. And I made it chocolate. And I used a different (and more) booze. And I'm lazy and I didn't have time for homemade eggnog because a couple of friends stopped by with a bottle of what they called "bourbon" that was actually a bourbon liqueur called Sweet Lucy.
20151130
CHRISTMAS & HOLIDAY COCKTAIL & LIQUEUR RECIPES

SANTA'S COOKIES & MILK COCKTAIL
SAUCY CHRISTMAS CRANTINI
APPLE COCKTAILS
POMEGRANATE COCKTAILS
PUMPKIN COCKTAILS

CHRISTMAS COSMO
CHRISTMAS CRANAPPLE MARTINI
CHOCOLATE MERRIMINT MARTINI
FRUITCAKE MARTINI
GINGERBREAD MAN MARTINI
HAPPY ELF MARTINI
HO HO HO MARTINI
HOT BUTTERED RUM
JINGLE BELLS MARTINI
JOLLY SANTA MARTINI
MERRY MELON MARTINI
MISTLETINI
MULLED CIDER MARTINI
RUDOLF'S REINDEER MARTINI
SNOWBALL MARTINI
WINTER APPLE MINT MARTINI
WINTER SNOWFLAKE MARTINI


COOKIES and MILK SHOT COCKTAIL for SANTA CLAUS
On Christmas Eve instead of putting out a plate of cookies and milk why don't you 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 shot of booze waiting at the bottom of that chimney . . .
SANTA'S
COOKIES & "MILK"
SHOT
(The Jolly Old Elf is gonna LOVE you this year!)
INGREDIENTS
1/2 Oz. Coffee Liqueur
1/2 Oz. Irish Cream
(The Jolly Old Elf is gonna LOVE you this year!)
INGREDIENTS
1/2 Oz. Coffee Liqueur
1/2 Oz. Irish Cream
1 Oz. Whiskey
GARNISH: Crushed Christmas Cookies Rim
DIRECTIONS:
Dip the rim of your glass in some of the Irish Cream and then into assorted crushed Christmas cookies - I use a combination of Oreos, sugar cookies and gingerbread men.
Fill a cocktail shaker with ice then add the coffee liqueur, vodka and cream and shake until chilled.
Pour into your glass then slide add a mini chocolate candy cane for good measure. Set on a tray with some of the same cookies gor Santa's arrival.
Pour into your glass then slide add a mini chocolate candy cane for good measure. Set on a tray with some of the same cookies gor Santa's arrival.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:
P.S. Merry Christmas and I get 10% of your present haul if this works.
Updated 12-2021
20151129
CHOCOLATE COCKTAIL RECIPES - LOTS of Them!
I have been posting cocktail recipes for over fifteen 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.
KAHLUA CHILI CHOCOLATE CUPCAKES
CHOCOLATE ECLAIR EDIBLE COCKTAILS
CHOCOLATE CANDY CANE VODKA & COCKTAIL RECIPES
CHOCOLATE CAKE VODKA and CHOCOLATE BIRTHDAY CAKE MARTINI RECIPES

20151128
HOMEMADE CHOCOLATE VODKA & LIQUEUR RECIPES
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!
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.
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
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
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.

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