Hot Buttered POPCORN SHOOTER COCKTAIL with Caramel Popcorn Garnish

I'm always up for trying something new and unusual and, since it happens to be National Popcorn Day, I got this harebrained scheme to try and make a popcorn cocktail. Since I needed it for today a popcorn infused spirit was not possible so I decided to start with a popcorn infused syrup.
Out came the white Orville Redenbacher and my favorite popcorn pot and the experiment began. The first step is to make the popcorn infused simple syrup.
POPCORN SYRUP
INGREDIENTS 2 Cups sugar 4 Cups Water 6 Cups Popped, Buttered & Salted Popcorn
DIRECTIONS Bring the ingredients in a medium saucepan on high to a boil. Reduce the heat to medium. Stir and smash down the popcorn kernels to release more flavor. Stir and simmer for 5 minutes. Shut off the heat and allow the syrup to infuse and cool for an hour. Pour through a fine metal strainer to remove the popcorn. Makes about 6 - 8 ounces of syrup. (This will keep for about a week in the refrigerator.)
I was blown away by how much it tasted like the popcorn, or to be more accurate, because of the sugar, it tasted like kettle corn. It was delicate and absolutely delicious and reminded me of my favorite Hot Buttered Popcorn Jelly Belly. That delicate quality was the issue, I didn't want it masked by any flavor from the spirit so I decided to go with a good quality vodka and turned it into a simple popcorn shooter.
Because I buttered my popcorn, you also get a nice buttery texture in the syrup and I decided that a little of that caramel flavor from kettle corn would be a nice way to garnish.
Oh, I did I say it's served warm?
HOT BUTTERED POPCORN SHOOTER
INGREDIENTS 1 Oz. Vodka 1-1/2 Oz. Popcorn Syrup
Garnish: Caramel Syrup Rim Dipped in Crushed Popcorn
Glass: 2 Oz. Shooter
DIRECTIONS Garnish the glass and set aside. Dry shake the ingredients - no ice - in a cocktail shaker to emulsify the buttered syrup with the vodka. Put this into a microwavable cup and nuke for about 10 to 15 seconds, just enough to bring it to body temperature or so. You want it warm, not hot. Pour into the shot glass and serve.
By the way, the leftover syrup is FABULOUS on ice cream!

Updated 12-2018 PLEASE DRINK RESPONSIBLY

Mango Pineapple RUBBER DUCKY Cocktail Slushy

Had to do it. January 13th is National Rubber Ducky Day and I just happened to have some rubber duckies laying around.
This cocktail is perfect for a pool party or just because it's fun. Leave out the booze and it's a perfectly fine mango pineapple smoothie, just not as much fun.
The Mango Pineapple RUBBER DUCKY Cocktail Slushy
INGREDIENTS 2 Oz. Dark Rum 6 Oz Bolthouse Farms Mango Pineapple Colada (Juice) 1 Tablespoon Powdered Sugar 1 Cup Ice
Garnish: Mini Rubber Ducky, 3 Dashes Orange Bitters
Tools: Blender
Glass: Rocks
DIRECTIONS Blend ingredients together until smooth, pour into an ice filled rocks glass, tap on 3 dashes of orange bitters then float the Rubber Ducky on top and serve with a straw.

Updated 1-2019

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CHOCOLATE COVERED CHERRY COCKTAIL

I have a fondness for all things chocolate and all things cherry, so it's not surprising I have a fondness for this chocolate covered cherry cocktail.

The Three Olives Cherry Vodka is really important in this recipe, it's the best cherry vodka I've found. I use Hiram Walker's Creme de Cacao but there are other brands available. Don't skip the Woodford Reserve Chocolate Bitters, they add extra depth of flavor and balance the sweetness.

The

CHOCOLATE COVERED CHERRY

COCKTAIL

(Chocolate Covered Cherries Recipe Below)

INGREDIENTS

1-1/2 Oz. Three Olives Cherry Vodka

1 Oz. Creme de Cacao

1 Oz. Half & Half

2 Dashes Woodford Reserve Chocolate Bitters

1 Cup of Ice

Garnish: Fresh Chocolate Covered Cherry (Recipe below.)

Tools: Cocktail shaker

Glass: Cocktail  (Martini or Coupe)

DIRECTIONS

Add the ingredients to a cocktail shaker and shake until chilled. Strain into a chilled cocktail glass, garnish and serve.

HOW TO MAKE THE CHOCOLATE COVERED CHERRIES:

Melt your semi-sweet chocolate chips in a double boiler or you can use a regular sauce pan with about 1-1/2 inches of water and place a stainless steel bowl over that as a make-shift double boiler.

Wash and dry your fresh cherries, leave the stems on.

When the chocolate is completely melted and nice and creamy, grab your cherries by the stems and dip up to where the stem starts.

Gently move the cherry to a flat surface covered in wax paper or parchment paper.

Cool the cherries in the fridge for at least an hour before serving.

Want to really amp up the garnish? Soak your fresh cherries in some cherry brandy, cherry vodka or bourbon overnight before dipping them in the chocolate.

Be sure to warn your guests there is a pit in that cherry. Or you can take the extra time to remove the pit from the bottom of the cherry. That part will be completely covered in chocolate anyway.

I also created a classic non-creamy center version:

CHOCOLATE COVERED CHERRY MARTINI

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NEW YEAR'S COCKTAILS

A New Year comes ringing,

New promise it's bringing, So lift up your glasses As the old year passes, And greet the New Year, With toasts of Good Cheer!   NEW YEAR'S COCKTAILS   BLOODY MARY'S BLUSHING ROSE BUBBLING FRUIT BRANDY MARTINIS CHAMPAGNE COCKTAILS CHAMPAGNE WISHES & CAVIAR DREAMS GRILLED PEACH MIMOSA MIMOSAS NEW YEAR'S BLUES MARTINI NEW YEAR'S RESOLUTION MARTINI PRICKLY PEAR CHAMPAGNE COCKTAIL RASPBERRY RESOLUTION MARTINI SPARKLING GRAPE MARTINI SPARKLING HIBISCUS MARTINI SPARKLING PEAR MARTINI SPARKLING POMEGRANATE MARTINISPARKLING TANGERINE MIMOSA TWILIGHT PEARL MARTINI     Here's to a new year filled with cheer!  

Updated 12-31-2025

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Grandma's BOURBON, HIBISCUS and ROSEWATER "TEA" Cocktail

You could always tell when my Grandma Effie's "tea" had a kick, you could hear the ice cubes clinking around her china cup as she sipped. I kinda always wanted to try that tea, it sure made Grandma happy, but Mom said it was grown-up tea and always shoved something less potent towards me.
Well, I'm all grown up now, Mom.

Grandma's BOURBON, HIBISCUS and ROSEWATER "TEA"
INGREDIENTS 2 Oz. Bourbon 2 Oz. Wild Hibiscus Tea 1 Tsp. Orange Juice Concentrate 1 Oz. Rose Hibiscus Syrup Ice
Garnish: Hibiscus Flower
Tools: Cocktail Shaker, Hawthorne Strainer
Glass: Tea Cup
DIRECTIONS: Brew the Hibiscus Tea, strong, and allow to cool. Add the ingredients to a cocktail shaker and shake and until chilled. Strain into a teacup with a few ice cubes in it, garnish and serve.
Grandma's tea was usually just orange pekoe with a couple of fingers of bourbon, so why the rose and hibiscus? Because my grandma always smelled like rosewater, and the wallpaper in her house had giant hibiscus flowers all over it.
MAKES A GREAT HOT TODDY TOO Yes, you can do this hot, it just happened to be an 80 degree day in December here in Tucson when I made this, I wasn't going with a hot toddy! Just don't cool the tea and leave out shaking and straining, which is primarily to strain out any ice shards anyway.
Cheers to you, Grandma Effie, I sure hope there's bourbon up there!

     
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TEA COCKTAILS, Hot and Cold

Long before I ever called myself The Martini Diva I was adding booze to my tea. One of my favorite combinations was Grand Marnier in Good Earth's spiced orange tea. I was also fond of flavored vodkas and rums with flavored teas, both iced and hot.

I've even made HOMEMADE TEA INFUSED VODKA by simply dropping 6 to 8 tea bags into one bottle of decent vodka. You allow this to steep for about 18 hours, strain and you're ready to go. If you want sweet tea vodka, simply add simple syrup to taste. You can also add spices, herbs and citrus zest as well as berries and fruits though you'll need to infuse those longer depending on what you've added.
Tea is a great way to add a little creativity to your craft cocktails. You can make a tea infused simple syrup to use in your tea or use it as a cocktail mixer, either hot as a toddy or mixed cold. There's a world of possibilities considering all the flavored teas out there.
And it's always fun to serve a cocktail in a teacup, that's how my Granny used to have a nip of bourbon in her tea.
TEA COCKTAILS    Butterfly Pea Flower Tea & Elderflower Gin & Tonic  Chai Tea Martini Citrus Spiced Hot Toddy Grandma's Bourbon Hibiscus "Tea" Hibiscus Heart Fizz Hot Cranberry Orange Tea Punch Long Island Iced Tea Mint Green Tea Gin & Tonic Panic Button Martini Purgatory Punch Stormborn Cocktail Wild Hibiscus Tea Infused Gin & Tonic
You can also add a bit of booze to a classic Arnold Palmer:

International Tea Day is December 15th, Iced Tea Day is June 10th, British National Tea Day and National Tea Day are both April 21st, National Hot Tea Day is January 12th and January is National Hot Tea Month.

Updated 12-2025

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GINGERBREAD LATTE COCKTAIL

Lately it seems like gingerbread is surpassing pumpkin for the latest trending holiday flavor profile. I don't have a problem with that because I love gingerbread, and have created many Gingerbread Cocktails for past Christmas seasons.

I also love Coffee Cocktails and often pour a little of my Homemade Gingerbread Liqueur* into my evening cup of coffee for a quick coffee gingerbread tipple. Why I neglected to make an "official" coffee and gingerbread cocktail until now eludes me, but this drink recipe should solve that issue once and for all.

The

GINGERBREAD LATTE

COCKTAIL

INGREDIENTS 

2 Oz. Gingerbread Liqueur

(Recipe for Homemade Gingerbread Liqueur.)

1/2 Oz. Coffee Liqueur

(I used my favorite, Branca's Caffè Borghetti)

2 Oz. Coffee

2 Oz. Half &Half

Ice

Garnish: Gingerbread Cookie

Tools: Cocktail Shaker

Glass: Mini Milk Bottle or Rocks Glass

DIRECTIONS

Chill glass in the freezer.

Shake the ingredients with ice in a cocktail shaker until chilled then strain into the chilled glass.

Garnish and serve.

National Gingerbread Latte Day it is December 15th.

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