Is This the World’s Best Irish Coffee Recipe?

Irish coffee is one of those special occasion cocktails that rarely seems like the correct thing to order — but when it does, it hits the spot perfectly. Seeing as today is St. Patrick’s Day, the occasion seems to be upon us.

The real trouble is getting a good one. A simple coffee with whiskey added is no fun at all. It has to be perfectly sweetened, and the cream topper is critical. Ordering a quality Irish coffee is difficult. Making one at home is even tougher.

Bushmills, recognizing this dilemma, has come up with a bit of a solution, partnering with an independent Belfast coffee roaster called Root & Branch to create “a single-origin, microlot coffee in pursuit of the most exceptional Irish coffee, even seasoning the coffee beans in Bushmills whiskey casks.”

The distillery sent a sample of the coffee, a bottle of rack Bushmills, and instructions on its perfect Irish coffee recipe. I set myself to whipping one up (literally), and was reminded how enjoyable a glass of standard Bushmills is along the way.

Here’s the recipe… some comments follow at the end.

Bushmills “Real” Irish Coffee
2 oz. Bushmills Irish Whiskey
0.5 oz. brown sugar almond syrup
6 oz. Bushmills coffee
vanilla scented whipped cream

Build first three ingredients in a warm Irish coffee mug. Top with a generous dollop of vanilla scented whipped cream. Garnish with fresh grated orange zest. (I was short an orange so skipped the zest.)

To make brown sugar almond syrup:
2 cups Sugar in the Raw
1 cup water
1 tsp. almond extract

In a blender, combine sugar and water and blend until sugar is dissolved. Add extract and blend until incorporated.

To make vanilla scented whipped cream:
1 cup fresh whipping cream
1 Tbsp. powdered sugar
1 tsp. vanilla extract

Whip the cream until you get soft peaks. Add sugar and extract and whip until incorporated.

And so, is this the world’s best Irish coffee? I have to say it is quite delightful. The almond extract really changes the game (though the sugar never really dissolves into syrup when made in a blender, it does in hot coffee, so it doesn’t really matter), as does the dose of vanilla in the whipped cream. It’s a hard drink to put down — and better than any Irish coffee I’ve had in the wild, I have to admit.

If you have a spare half hour to make it and about 50 bucks for ingredients, I highly recommend mixing one up!

2018 St. Patrick’s Day Cocktails

3 of Clubs
Whether you’re Irish or not, St. Patrick’s Day is time for some hearty food and drink. Preparing it doesn’t have to keep you in the kitchen or bar area for long. Try out these cocktails along with our recipe for Beer Battered Corn Beef Bites with a stout cheese sauce. Soon enough, you’ll be toasting the night away.

Irish Twist
created by Pamela Wiznitzer of Seamstress NYC
1 1/2 oz. Kerrygold Irish Cream Liqueur
2 1/2 oz. heavily brewed Ceylon tea
1 oz. Zaya Rum
1 oz. coconut milk
1/2 oz. sweetened condensed milk
vanilla bean

Mix the Kerrygold, sweetened condensed milk, and coconut milk together with cloves, vanilla, and anise and allow to sit for 2-3 hours. In a glass, place the tea and rum with ice. Then add 3 oz. of the mixture on top and layer them. Finish with a dusting of nutmeg.

Rowdy Irishman

The Rowdy Irishman
1 oz. The World’s Best Moonshine
1.5 oz. WhiskeyGirl Peach Whiskey
1 oz. Sallie’s Greatest Blackberry Sage Simple Syrup
3 oz. cranberry juice
1 oz. orange juice

Add all ingredients over ice in shaker. Shake to combine and pour over fresh ice in a rocks glass; then serve.

The Luck Of The Tiki
courtesy of Casa Tua Cucina at Saks Brickell City Centre, Miami
8-10 mint leaves
¼ oz. Green Chartreuse
¼ oz. Creme de Noyaux
splash of Velvet Falernum
1 ½ oz. white rum
1 oz. lime juice

Swizzle with crushed ice to dilute and chill. Pour into a Collins glass and top with Angostura floats. Garnish with mint leaves, dehydrated lemon, and lime peel before serving.

Teeling Irish Coffee

The Teeling Whiskey Irish Coffee
1 1/2 oz. Teeling Small Batch Whiskey
4 oz. freshly brewed, robust coffee
1/2 oz. spiced stout syrup (see below)
orange zested cream
freshly grated nutmeg

Preheat a hot drinks glass with some warm water and discard, add the Teeling Whiskey, stout syrup, and brewed coffee and stir to combine. Warm a large spoon and gently pour the cream over the back of the spoon and onto the coffee.

To make Spiced Stout Syrup:
2 pints (32 oz.) of Irish Stout
4 cups demerara sugar
1/2 cup whole cloves
1/2 cup pimento/allspice dram
3 cinnamon sticks
1 whole orange zest
2 inches fresh grated ginger
pinch of salt
3 whole star anise pods

Add all ingredients to a saucepan and bring to the simmer; allow to simmer for 10 minutes. Remove from heat and allow to steep for 5 minutes. Strain through a fine sieve and cheesecloth, then bottle. Keeps for 2 weeks refrigerated.

Laphroaig Pot of Peat
3/4 oz Laphroaig Select
3/4 oz ginger liqueur
3/4 oz pineapple juice
3/4 oz lemon juice
3 dashes absinthe verte
sprig of mint (for garnish)

Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a coupe glass and garnish with a mint sprig.

3 of Clubs
created by Aaron Melendrez, Bartender at The Prince, Los Angeles, CA
1 1/2 oz. Knappogue Castle 12 Years Old Irish Whiskey
3/4 oz. Celtic Honey Irish liqueur
1/2 oz. coffee liqueur
1/2 oz. Goslings Black Seal Rum
1 oz. cold brew coffee
3 oz. heavy whipping cream

Stir all ingredients in a mixing glass and pour into a chilled coupe. In tin, whip 3 oz. heavy whipping cream. Layer cream with bar spoon on top of cocktail. Garnish with clover leaf stencil sprayed with green chartreuse and a few drops of green food coloring.

Fresh Perspective
created by Hendrick’s Ambassador, Mattias Horseman
2 parts Hendrick’s Gin
1 ½ parts cucumber, kale, mint, & apple juice
¾ parts lemon juice
1 part aloe juice
rinse of Malic Acid

Shake all ingredients and double strain into a Collins glass. Garnish with fresh mini veggies and a bay leaf.

Celtic Twilight
(traditional Irish cocktail)
1 oz. Frangelico liqueur
1 oz. Baileys Irish cream
1 oz. Jameson Irish Whiskey

Build in a rocks glass with ice. No garnish is needed!

St Kevin’s Garden
courtesy of Glendalouch Distillery
1 3/4 oz. Glendalough Poitín
1/4 oz. lemon juice
3/4 oz. honey
4 mint leaves
2 thyme sprigs
2 blackberries

Muddle the blackberries, mint, and thyme in a shaker tin. Add the lemon juice, honey, and finally the Glendalough Poitín. Shake well with ice and double strain into a chilled old school flute cocktail glass and garnish with a herbal blackberry flower. Serve up with a smile!

Caraway Stout Cocktail
courtesy of McCormick spices
2 Tbsp. Caraway Simple Syrup
1 oz. Irish whiskey
1 bottle (12 ounces) Guinness Extra Stout

For each Cocktail, mix Caraway Simple Syrup and whiskey in tall glass. Pour beer into the same glass. Serve immediately.

To make Caraway Simple Syrup:
1/2 cup sugar
1/2 cup water
1 tsp. McCormick caraway seed, coarsely crushed

Bring sugar, water, and caraway seeds to boil in small saucepan on medium heat, stirring to dissolve sugar. Remove from heat. Let stand 1 hour. Strain caraway seeds. Refrigerate syrup until ready to serve. (Makes enough Simple Syrup for 6 cocktails.)

This food pairing is inspired by Matt and Shannon Heaton, from the Precinct Kitchen and Bar.

Beer Battered Corned Beef Bites

Corned Beef Poppers Recipe
courtesy of
1 corned beef brisket (Flat Cut)
beer batter

Put beef in pot and bring to boil. Reduce heat and simmer for 3 hours. Remove from heat and let cool. Trim off any fat and cut against the grain into strips about 1/2 inch thick.

Prepare Batter. Dip beef into batter and deep fry about 2 – 3 minutes. Place on a paper-towel lined plate and serve with stout cheese sauce.

To make Beer Batter:
courtesy of
3/4 cup all-purpose flour
1/2 tsp. freshly ground black pepper
1 bottle of the beer of your choice (ales work very well)
1/2 tsp. cayenne pepper

Combine flour and pepper in a large bowl. Slowly pour in beer, whisking constantly until smooth. Dip food in batter, allow excess to drip back into bowl and drop directly into deep-fryer. Fry for 2 minutes or until dark golden brown, then remove with a slotted spoon and drain on paper towels or newspaper.

Stout Cheese Sauce
(based on Guinness’s recipe)
12 oz. cream cheese
4 c. shredded Cheddar cheese
6 oz. stout beer
1/4 tsp. Worcestershire sauce
1 clove garlic, minced
hot sauce or salsa (optional)

In a mini slow-cooker, combine cream cheese, cheddar, and stout. Cover and cook on low, stirring well every 10 minutes, until warmed through and creamy, about 1 hour. Garnish with chives.

Recipe: Lion’s Tail (Corrected)

I came across the Lion’s Tail cocktail in a recent Punch article, and after mixing one up I had to agree with commenters that the recipe was way out of balance as published. No matter: A little tinkering makes this cocktail — a hybrid of bourbon and tiki spice — into something quite delightful. My corrected version follows.

Lion’s Tail (Corrected)
2 1/4 ounces bourbon
1/2 ounce lime juice
1 teaspoon Pimiento Dram
1 1/2 teaspoons burnt sugar syrup
2 dashes Angostura bitters

Shake all ingredients with ice and strain into a cocktail glass. Garnish with a lime wedge.

Recipes for National Margarita Day 2018

Vanilla Pear Margarita

February 22nd is National Margarita Day — the day to serve up pitchers of margaritas along with some Mexican delights, like our Mexican Spiced Chicken Thighs. Since most people have a good grasp on making the basic margarita, today we want to showcase a few interesting variations.

Vanilla Pear Margarita
by Lauren Lester, Wicked Spatula
4 oz. pear juice (we used a cored whole red pear and mixed all the ingredients in a blender instead of a shaker)
2 oz. blanco tequila
1 oz. fresh lemon juice
fresh vanilla bean seeds from a 3 inch piece of vanilla bean
drizzle of honey (about 1/4 – 1/2 teaspoon)
pinch of cinnamon
cinnamon sugar for rim (equal parts cinnamon and sugar or coconut sugar)

Run a slice of lemon along the rim of a glass and then rim it in the cinnamon sugar. Fill the glass with ice.

Combine all ingredients except for the cinnamon sugar in a cocktail shaker and shake until combined. Pour over ice and garnish with a slice of fresh pear or vanilla bean.

Margaritas don’t have to always be filled with flavors of fruits or chiles. Try this one, which is floral through and through.

Prickly Pear Margaritas
recipe courtesy of Pink Patisserie
3 oz. prickly pear syrup (If you can’t find it locally, Amazon has it here )
4 1/2 oz. premium tequila or mezcal (If you want to be really fancy, use equal parts of each)
9 oz. premium sweet and sour mix
4 1/2 oz. fresh squeezed lime juice
zest of 1 lime
1/4 cup. kosher salt
mint sprigs
lime rounds

Prepare salt rim by finely zesting one lime and mixing it with the kosher salt. Run a lime wedge around the rim of your glasses and dip in the lime salt. Combine all ingredients in a tall shaker with ice and shake until chilled. Strain into three glasses filled with ice. Garnish with fresh mint and lime rounds.

Lavender Margarita

Lavender Margarita
inspired by
2 oz. silver tequila
1/2 oz. Cointreau
¼ oz. elderflower liqueur
1 oz. lavender simple syrup 1/2 lime
1 ½ cup sugar
dried lavender (instead we used rose sugar crystals found in the produce section of the grocery store)

First make the lavender simple syrup by boiling a Tbsp. of dried lavender in 1 cup of sugar and 1 cup of water for 5 minutes. Strain off the lavender pieces.

In a shaker, combine 2 oz. silver tequila, 1/2 oz. Cointreau, 1 oz. simple syrup and the juice of half a lime and let sit. On a plate, mix the sugar and dried lavender (or rose sugar crystals) and use it to rim the outside of a rocks glass. Fill the glass with ice. Shake and strain the contents of the strainer into the glass.

Mango About Town
adapted from STK Meatpacking Restaurant (NYC)
3 oz. Don Julio Reposado
1 oz. Ancho Reyes Chile Liqueur
1 small mango, pureed
1 ½ oz. lemon juice
1 ½ oz. agave nectar
1 Tbsp. cayenne pepper

Rub rim of margarita glass with lemon juice and dip in the cayenne pepper; set aside. Combine the remaining cayenne with other ingredients in a blender with two cubes of ice and blend well. Pour the mixture into the prepared glass and serve. ¡Muy caliente!

Dandelion MargaritaDandelion Margarita
courtesy of
2 oz. Patron Reposado tequila
1/2 oz. dandelion simple syrup
1/2 oz. Triple Sec
1 oz.lemon juice
Dandelion to garnish

Combine all ingredients into shaker mixed with ice. Shake well. Use sugar to rim the glass with. Pour contents of your shaker into rocks glass and top with dandelion flowers.

To make Dandelion Simple Syup:
Obtain dandelion petals. You need about 1 ½ a cup which approximates to about 125 flowers. You can either forage for them yourself (c’mon, they are literally everywhere) or buy some at your local health food store. Soak the petals, bring them to a boil in 3 cups of water, let steep and add 2 cups of sugar. Voila, you have dandelion simple syrup!

Kiwi Margarita

Kiwi Margarita
courtesy of
1/2 cup superfine sugar
1/3 cup gold tequila (We used Herradura Reposado)
1/3 cup Triple Sec
2 large kiwis, peeled
1 cup fresh lime juice
2 cups small ice cubes

Combine the sugar, tequila, triple sec, kiwis, and lime juice in a blender; fill with ice cubes; blend until smooth. Pour into a margarita glass and enjoy!

Lobo Negro
2 parts Montelobos Mezcal
¾ part ginger syrup
1 part fresh lime juice
4 blackberries

Add blackberries to a cocktail shaker and muddle. Combine the rest of the ingredients and shake well to mix. Strain over fresh ice into a rocks glass. Garnish with 3 blackberries on a pick.

Shooting Star Margarita

Shooting Star Fruit Rosemary Margarita
2 oz. blanco tequila (We used Hornitos Blanco)
1 ½ oz. lemon juice
1/2 star fruit (Save some for garnish too!)
4 sprigs rosemary (2 for garnish)
1/2 oz. agave syrup
1 handful ice

First muddle the rosemary with the tequila and strain away the herbs. Add the tequila, star fruit, lemon juice, agave, and ice and blend with a stick blender. Serve in a glass rimmed with agave and rosemary salt. (Fine chopped rosemary with coarse salt.) Garnish with a star fruit disc and rosemary trailing behind!

Boracho Amigo
courtesy of Johnny Swet of The Skylark (NYC)
2 oz Casamigos Reposado tequila
1 oz pineapple juice
.5 oz fresh lime juice
.5 oz cane sugar
8-10 cilantro leaves
Optional: 1/2 thick rim sugar, cilantro salt (equal parts)

Preparation: Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8-10 seconds. Strain into rocks glass. Add ice. Garnish with 2 pineapple leaves.

Dragon Fruit Margarita

Dragon Fruit Margarita
inspired by
1 oz. silver tequila
1 oz. mezcal
3/4 ounce Triple Sec or Cointreau
1 1/2 oz. freshly-squeezed lime juice
3/4 tsp. red dragon fruit purée
1 1/2 oz. simple syrup
1 1/2 oz. club soda (optional)
lime slice, for garnish

Combine all ingredients except club soda in a cocktail shaker. Fill with ice and shake vigorously for 15 seconds, then strain into a martini glass, or over ice in a margarita or Collins glass. Top with the club soda, garnish with a lime slice, and serve. Cheers!

Note: Dragon fruit comes with red or white pulp, though the outside looks the same. The only difference is the red pulp will give a bright red look to your margarita.

Mexican Spicy Chicken Thighs

Mexican Spiced Chicken Thighs
Author: Rachel Farnsworth
8 chicken thighs
2 limes, juiced
2 tsp. ground cumin
1 tsp. chili powder
½ tsp. cayenne pepper
½ tsp. garlic powder
? tsp. ground cloves
½ tsp. salt
3 Tbsp. butter

Heat oven to 425 degrees. Spray a 9 X 13 baking dish with nonstick cooking spray. (Note: a deep cast iron skillet works great too!)

Lay out the chicken thighs in the prepared pan, skin-side up. Squeeze the lime juice all over the meat. Combine all the spices in a small bowl. Sprinkle generously over the meat. Divide the butter up into 8 little clumps. Place 1 clump on top of each chicken thigh. Bake for about 45 minutes.

Place on the serving dish and sprinkle cilantro leaves across the top. Serve with warm tortillas.

Two Beertails for Chinese New Year

On February 16, the Year of the Dog will be upon us. Sure, you can celebrate with snake wine and firecrackers, or you can fire up one of these lighter cocktails, both made with China’s Tiger Beer, which provided them.

Gung hay fat choy!

Ginger Lemon Tiger Sour
.75 oz fresh lemon juice
1 oz ginger syrup
1 bottle Tiger Beer

To make ginger syrup, add equal parts ginger and sugar to water, boil over medium heat until sugar has dissolved. – adding and equal portion of sugar to the juice. (i.e. 50g of fresh ginger to 50g of sugar). Add contents into a pot at medium heat. Stir until the sugar has dissolved.

Add ginger syrup and lemon juice into a beer glass. Pour in beer, swizzle, then serve.

Sichuan Tiger-Tail
1 dash Worcestershire sauce
1 dash tamari sauce
2 dashes chili oil or valentina
.5 oz lime juice
.5 oz tomato sangrita or plain tomato juice
1 bottle Tiger Beer
Tajin Classic Seasoning

Rim a Collins glass with Tajin Classic Seasoning. Once rimmed, place three ice cubes into Collins glass. Add Worcestershire, tamari sauce, chili oil, lime juice, and sangrita. Top with Tiger Beer and serve.

Cocktails for Valentine’s Day 2018

Better Than

Not everyone wants to get out to brave weather and traffic for a jam-packed restaurant on Valentine’s Day. Instead, why not create a romantic dinner in with your sweetie, friend, or even yourself. Check out these great cocktails to get things started, and finish the meal with a red wine-infused cake. You’ll be glad you did.

Blushing Pear

Basil Hayden’s Blushing Pear
1 ½ parts Basil Hayden’s Bourbon
1/2 part tawny port
3/4 part simple syrup
3/4 part lemon juice
5 pear slices (2 for garnish)
2 fresh rosemary sprigs

Add 3 pear slices and 1 sprig of rosemary to a cocktail shaker and muddle. Next, combine all remaining ingredients in the cocktail shaker with ice. Shake and strain into a chilled rocks glass with ice. Garnish with a sprig of rosemary and 2 pear slices before serving.

Smoke and FLowers

Smoke and Flowers
7 ½ parts Montelobos Mezcal
2 ½ parts St. Germain
5 parts strawberry puree (wash strawberries and blend in a blender)
3 ¾ parts lemon juice
2 ½ parts simple syrup
strawberry slices
lemon slices

This serves five. Combine all ingredients in a pitcher and stir together vigorously. Add ice cubes when ready to serve. Garnish with strawberry and lemon slices.

Great Pretender
1 part Drambuie
1/2 part peach brandy
½ part sweet vermouth
2 parts Chameleon Vanilla Coffee

Combine all the ingredients in a shaker with Ice. Shake, then double-Strain. Garnish with brandied cherry before serving.

Tam O’Shanter
by NYC mixologist Andrey Kalinin
1 1/2 parts Laphroaig Select Scotch Whisky
1/2 part Drambuie Liqueur
1 part bordeaux red wine
3 dashes orange bitters
orange peel (for garnish)

Add all ingredients together in a mixing glass and stir. Strain into a chilled coupe or martini glass. Garnish with a flamed orange twist.

In Good Company Hot Cocoa
courtesy of In Good Company Hospitality Cocktail Curator Will Benedetto
1 1/2 oz. In Good Company Cabernet
1/2 oz. Montelobos Mezcal
1 ¾ oz. chocolate syrup
a pinch of salt
4 oz. soy milk
mini marshmallows

In a saucepan on low heat, warm up the milk until it’s just about to simmer. Turn the temperature down to to low and stir through the chocolate syrup and wine. Take the pot off the stove and carefully pour the liquid into a mug. Stir in the Mezcal and sprinkle with salt. To garnish top with marshmallows and any extra chocolate syrup.

Cherry Sake

Cherry Sake Cocktails
adapted from Food Network Magazine
6 dark sweet maraschino cherries (We used Amarena Fabbri)
4 shots sparkling sake (We used Mio)

Divide cherries among two tall glasses, along with a teaspoon of the syrup they’re packed in. Fill the glass with ice and chilled sparkling sake. Sip and let it be.

The Wanderlust
by Hendrick’s Gin Ambassador Mattias Horseman
2 parts Hendrick’s Gin
1 1/2 parts fresh lemon juice
½ part vanilla simple syrup
2 parts plumb bitters
1 part brandied Amarena cherry syrup

Shake all ingredients together with ice. Double strain into chilled and sugar-coated glass. Garnish with 1 cherry and ½ powdered sugar rim.

Red Lady
courtesy of Botanist Gin
2 oz. Botanist Gin
1 oz. Cointreau
1 oz. fresh squeezed lemon juice
6 strips julienned red bell pepper
3 drops homemade orange bitters (store bought bitters are fine as well)

In a shaker tin, muddle the red bell pepper, then add all remaining ingredients. Dry shake without ice vigorously, then add ice and shake briskly again. Double-strain into a coupe glass and garnish with a strip of julienned red bell pepper.

Eve of the Don

Eve of the Don
1 3/4 oz. Don Papa Rum
1 3/4 bar spoon raspberry and thyme purée
3/4 oz. lemon
3/4 barspoon sugar
lemon zest

Combine all but the Prosecco in a shaker and shake hard until diluted and chilled. Strain into a coupette, Top with Prosecco. Garnish with a raspberry and thyme. Grate lemon zest on top and serve.

Raspberry White Chocolate Cheesecake cocktail
courtesy of
1 oz. white creme de cacao
1 oz. Chambord
1 Tbsp. cream cheese
2 scoops vanilla ice cream
1/2 cup crushed ice

Pour all the ingredients into a blender and blend until smooth. Pour the mixture into a parfait glass. Garnish with a raspberry.

Better Than Flowers
courtesy of Eureka! Restaurant
1 oz. egg white
1 oz. lemon juice
1 oz. rose water simple syrup
¼ oz. St George Raspberry Liqueur
1 ½ oz. Copper and Kings Immature Brandy
2 dashes Peychaud’s Bitters
2 dashes rose water

Add ice and soda water to a coupe glass to chill. Next, Combine all ingredients into a shaker tin and dry shake vigorously. Add ice and shake for 10 seconds. Dump ice and soda water from coupe glass. Then double strain into coupe glass. Using an eye dropper; drop 4 droplets of rose water on top of cocktail foam. Use a bamboo skewer straight down each droplet to make a heart.

To make rose water simple syrup:
8 oz. granulated sugar
8 oz. water
4 oz. Fee Brothers Rose Water

Combine rose water, sugar and water in a pot. Bring mixture to a light boil and remove from heat. Let cool at room temperature. Place in bottle and refrigerate for up to 30 days.

Apothic Dark Cake

Apothic Dark Red Wine Cake
recipe by Russell van Kraayenburg
¾ cup flour
¼ cup oz. cocoa powder
1 tsp. baking soda
½ tsp. salt
8 oz. unsalted butter, at room temperature
1 ¾ cup vanilla sugar (or granulated sugar)
2 eggs
1 tsp. vanilla extract
1 1/3 cup sweet red wine (We used Apothic Dark)
1 cup cinnamon red wine sauce, recipe below

Preheat an oven to 350°F.

Butter and flour or grease a bundt pan. Set aside. Mix together the flour, cocoa powder, baking soda and salt in a large bowl. Set aside. Beat the sugar and vanilla together until light and fluffy, about 5 minutes.

Add the eggs, 1 at a time, and then the vanilla, mixing well after each addition. Add half of the dry mixture and mix in well. Pour in the wine and mix in well. Add the rest of the dry mixture and mix until the batter is smooth. Pour the batter into the prepared Bundt pan. Bake for 40 to 45 minutes, or until a toothpick comes out just clean.

Let the cake cool upright in the pan for a few minutes. Turn the pan over on a rack, and let it cool completely before unmolding. Before serving, poke holes across the cake and drizzle on a little cinnamon red wine sauce. You can use any left over cinnamon sauce in place of simple syrup in an Old Fashioned.

To make Cinnamon Sauce:
2 oz. unsalted butter
8 oz. vanilla sugar (or granulated sugar)
1 cup sweet red wine (try Apothic Dark)
1 cinnamon stick

Place all of the ingredients in a heavy-bottomed sauce pan. Heat the mixture over high heat and bring to a boil. Stirring occasionally, maintain a boil until the sauce is thickened, about 10 to 15 minutes. Remove from the heat and cool completely. Makes 2 cups.

2018 Super Bowl Cocktail Recipes and Snacks

Timeout Twist

Whether you’re an Eagles or a Patriots fan, this Super Bowl will be a time for rooting on the game with some great drinks and lots of finger food in hand. Here are a few suggestions for this year’s big game.

Drambuie Timeout Twist
1 ¼ parts Drambuie
¾ part Hendrick’s Gin
½ part lemon juice
½ part crème de mure
2 tsp cranberry-orange compote
1 tsp plain Greek yogurt
garnish skewered cranberries and a lemon twist

Dry shake all ingredients. Serve in double rocks glass over pebble ice.

Basic Ale Flip
courtesy of New England Today
8 oz. beer, preferably brown ale or stout
1 tsp. molasses
1 1/2 oz. rum
1 egg, beaten
freshly grated nutmeg

Warm the beer in a saucepan over low heat until it just begins to froth and then add to a pint glass with sugar and rum. In a second pint glass, add the beaten egg. Pour the egg into the beer, then pour the entire thing back into the first pint glass and continue to combine until smooth. Top with a grating of nutmeg and serve.

If you prefer a light beer, try this one instead.
Casa Superbowl
Casa Super Bowl
1 1/2 oz. Casamigos Blanco tequila
1 oz. fresh lime juice
1/2 oz. simple syrup
2 dashes orange bitters
blonde beer

Combine all ingredients, except beer into a tin shaker. Add ice. Shake vigorously. Strain into pint glass, and add fresh ice. Top off with blonde beer. Garnish with a football shaped lime wedge.

Man of the Orchard
3 oz. Angry Orchard Crisp Apple
1 1/2 oz. aged rum
1/2 oz. toasted marshmallow syrup
1 cup water
1 cup sugar
1 tsp. vanilla extract
8 large marshmallows
cinnamon stick

First make the toasted marshmallow syrup. Combine sugar and water in a pot. Bring to a boil, make sure all sugar is dissolved, reduce heat and allow to simmer. Put marshmallows on a skewer and toast until slightly burnt on the stove burner or with a lighter. Add toasted marshmallows to the simmering syrup and stir until dissolved. Turn off heat and allow to cool. Strain the mixture with a fine strainer. Stir in vanilla extract.

Next, smoke the rocks glass. Light a cinnamon stick on fire using a torch or gas burner on a stove. Blow out flames and allow to smolder. Place on a plate and cover with an upside down rocks glass and let sit for a minute or two. The glass should fill up with smoke.

Now add Angry Orchard Crisp Apple, aged rum and toasted marshmallow syrup over ice. Stir and top with a toasted marshmallow on a stick.

Caskmates FloatJameson Caskmates Float
1 1/2 oz. Jameson Caskmates Stout Edition Whiskey
4 oz. cream soda
1 scoop vanilla ice cream
stout foam (8 oz. milk stout and 1 egg white)

Add three cubes of ice and Jameson Caskmates Stout Edition to a highball glass and stir. Add cream soda to 3/4 of the glass. Combine stout foam and egg white and charge with nitrous in a ISI whipper. Dispense stout foam on top in a half-inch layer. Garnish with an ice cream ball dusted with cocoa powder. Add a metal spoon or straw.

Harry Chest Maker
courtesy of Tabañero
1/2 oz. Jagermeister
1 oz. spiced rum
1/2 oz. gold Tequila
1 tsp. Tabañero sauce
6 oz. tomato juice

Dry shake all liquids in drink shaker. Strain into glass over ice and enjoy.

Adult MilkshakeAdult Milkshake
courtesy of Péché in Austin, TX
2 scoops vanilla ice cream
1 oz. banana liqueur
1/2 oz. Zaya Rum

Combine ingredients in a blender and blend. Pour into a milkshake glass and garnish with cinnamon.

Flatiron Room Lychee Fizz
1 1/2 oz. Ketel One vodka
1 1/2 oz. lychee juice
1/2 oz. freshly squeezed lime juice
1/4 oz. Lejay Casis
5 mint leaves
garnish: mint, lychee, spray of Ancho Reyes

Blend lychee and lime juice together in a blender. Add all ingredients in a shaker with ice and shake vigorously. Pour into an ice filled Collins glass. Top with club soda. Garnish with mint, lychee, and spray Ancho Reyes on top.

Horse Collar

Horse Collar
by Adam Robinson of Deadshot
2 oz. cognac
1 long spiraled lemon peel
ginger ale
1-3 dashes of bitters

Put the bitters and lemon peel in a shaker and muddle. Then add the cognac and shake. Strain over a rocks glass with ice and top with the ginger ale.

Knob Creek Havemeyer
by Kai Parrott-Wolfe, Brooklyn, NY
2 parts Knob Creek Rye
3/4 parts espresso
3/4 parts amaro
1 heaping bar spoon of orange marmalade
1 flamed orange twist (for garnish)

Combine all ingredients in a cocktail shaker. Shake and strain over rocks. Garnish with a flamed orange twist.

How about something to nosh on with all those cocktails?

Meyer Lemon and Rosemary WingsMeyer Lemon Rosemary Wings
based on a recipe from Rocky and Rosie Free Range Chicken
2 lbs. chicken wings
1 oz. plus 1 Tbsp. olive oil
1 tsp. pepper
½ cup blanco tequila
3 Meyer lemons
3 sprigs of fresh rosemary, minced
1 Tbsp. sugar
3 tsp. salt
1 tsp. granulated garlic
1 tsp. ground coriander
½ tsp. paprika

This recipe didn’t call for a marinade so we made one using a little tequila to macerate the meat and infuse the lemon and rosemary flavors.

Use a planer to grate the lemon peels into lemon zest and set it aside. Cut the lemons in half and squeeze the fresh juice into a large bowl. Add the tequila and 1 sprig of chopped rosemary. Add chicken wings and stir. Allow it to marinate in the refrigerator for a minimum of two hours and then drain off the liquid.

Preheat the grill or use an oven at 425 degrees and a grilling pan. Toss the wings in 1 oz. of the olive oil, salt and pepper. Spread them out across the grill or grilling pan. Cook for 20-25 minutes—until brown and crispy, turning over half way through. Ideally the chicken should have an internal temperature of 175 degrees.

In a large bowl, combine the lemon zest, garlic, coriander, remaining rosemary, sugar, 2 tsp. salt, paprika and 1 Tbsp. olive oil. Mix well.

When the chicken wings are finished cooking, toss them in the bowl with the mixture and mix well to coat them. Stack them on a plate with a side car of ranch dressing and serve up for the game.