Cocktails and Cake Recipes for Labor Day 2017

Where has the summer gone? It’s time for our last ditch grilling, hanging out, and partying weekend: Labor Day. After all, you have to love a holiday where people take the day off of work to celebrate work. Here are some great cocktails you’ll enjoy and an easy cake recipe to boot. Cheers!

Angry Cider Slushy

Angry Cider Slushy
courtesy of Angry Orchard
1/2 oz. Angry Orchard Crisp Apple
1 oz. white rum
3/4 oz. lime juice
2 ½ Tbsp. white sugar
4 strawberries (or any other seasonal berries that are available)
2 cups ice

Add all ingredients to a blender and blend until smooth. Serve in rocks glass and garnish with a strawberry.

Junior Buffalo “GDE”
by Clayton MacGregor, Pig & Pickle in Phoenix, AZ
1 ½ oz. Bulldog Gin
1 ½ oz. fresh squeezed grapefruit juice
1 dash Orange Cream Citrate from Bittermen’s Bitters
1 ½ oz. house-made orange blossom soda

Fill a tall rocks glass with ice, koozie on glass is optional. Measure gin with a jigger and add to glass. Add fresh grapefruit juice and Orange Cream Citrate. Garnish with an orange slice, a hug, and a high five.

To make orange blossom soda, mix together the following:
2 oz. orange blossom water
6 oz. orange simple syrup
24 oz. water

Place in an iSi container (i.e. Soda Stream) and carbonate.

Kelimutu
courtesy of By the Dutch from the Netherlands
1 ½ oz By the Dutch Batavia Arrack
¾ oz. lime juice
½ oz. passion fruit syrup
1 tsp. cinnamon syrup
1 dash By the Dutch Classic Bitters

Shake all ingredients with ice and pour into a chilled cocktail glass.

Over the Moon

Over the Moon
created by Mixologist Ben Scorah
1 1/2 oz. Tequila Don Julio Blanco
3 oz. fresh coconut
3 oz. coconut water
2 oz. fresh pineapple juice
1/2 tsp. activated charcoal
coconut flakes for garnish

Combine Tequila Don Julio Blanco, coconut, coconut water, fresh pineapple juice, and charcoal in a blender with ice. Blend for 30 seconds. Then pour contents into a highball glass and garnish with coconut flakes on top.

Note: activated charcoal is the element which turns this drink black and is currently a craze in foods and beverages around the world — most notably black ice cream and black lemonade. However, it is the same ingredient used in emergency rooms to help overdose victims because it absorbs the alcohols and other chemicals in the stomach. This means it can interfere with medications you are taking. If this is a problem, simply leave out the charcoal and enjoy the cocktail without it.

Rumosa Signature Cocktail
2 oz. Island Company Rum
2 oz. fresh orange juice
1 oz. club soda

Build in a champagne flute and garnish with an orange slice.

Bacardí Refresco Superior
2 parts Bacardí Superior rum
¾ part ginger syrup
1 part lime juice
1/4 part St-Germain
4 cilantro leaves

Shake all ingredients vigorously with plenty of ice. Double strain into a highball glass filled with ice. Garnish with a lime wheel and fresh cilantro.

Margo Flips
2 parts Auchentoshan Three Wood Single Malt Scotch Whisky
1 part Chocolate Stout (We used Samuel Smith’s Organic Chocolate Stout)
1 whole egg
4 dashes Peychauds Bitters
1/2 part brown sugar cayenne syrup

Add Auchentoshan Auchentoshan Three Wood Single Malt Scotch Whisky, Chocolate Stout, whole egg, Peychauds Bitters, and brown sugar cayenne syrup into a cocktail shaker. Shake until egg is broken down and drink is frothy. Strain into footed rock glass with fresh ice. Garnish with nutmeg.

To make the brown sugar cayenne syrup:
2 cups light brown sugar
1 cup water
2 teaspoons cayenne pepper

Bring to a boil over medium heat. Bring to boil. Let cool and keep in refrigerator. Note: if you don’t want that much syrup, cut the proportions respectively. We made ours with ¼ cup brown sugar, 1/8 cup water and ¼ tsp. cayenne. It made enough for two cocktails.

Almande Horchata
courtesy of Baileys
2 oz. Baileys Almande
3/4 cup almond milk
1/4 tbsp. honey
1/4 tbsp. ground cinnamon
1/4 tbsp. vanilla extract
fresh nutmeg for garnish

Combine Baileys Almande, almond milk, honey, ground cinnamon, and vanilla extract into a cocktail shaker with ice. Shake well. Strain contents into a coffee mug over fresh ice. Garnish with fresh nutmeg.

Labyrinthe
Signature cocktail for Maison St-Germain
1 oz. Cazadores Blanco Tequila
1 oz. Kaffir lime infused St-Germain French elderflower liqueur
3/4 oz. Noilly Dry vemouth
1/4 oz. of fresh lime juice
5 dashes chartreuse (You could probably use absinthe as well)

Combine all ingredients in a shaker and shake well, Pour into a coupette and garnish with kaffir lime leaf.

Rosé Affogato
created by Luis Hernandez at the Seamstress Rosé Bar
1/2 oz. strawberry-infused Campari
sparkling rosé
berry ice cream

Place one scoop of berry ice cream in a coupe glass. Pour in infused Campari and top with sparkling rosé.

To make Strawberry-Infused Campari, take 1 pound of strawberries sliced and cored per 750 ml bottle of Campari and let sit for 3 days to infuse.

Peachy Bear
from Kim Richards
2 oz. bourbon (we used Lost Republic, which is made in collaboration with Bear Republic)
2 oz. Van Gogh Cool Peach vodka
1 oz. amaretto
2 dashes orange bitters

Pour all ingredients in to a glass and stir with ice. No garnish is needed unless you just want to add a grilled peach slice.

Truly Italian Margarita

Truly Italian Margarita
created by Natasha David, Nitecap
1 oz. Casamigos Blanco Tequila
1/2 oz. Campari
1/2 oz. Grand Marnier
1/2 oz. Fresh Lime Juice
1/2 oz. Simple Syrup
4 oz. Truly Colima Lime

Combine all ingredients, except for Truly, in a shaker and shake with ice. Strain into a double rocks glass (14 oz.) and top with Truly Colima Lime. Garnish with a salt rim and lime wedge.

How about a nice dessert to finish off your holiday? At a recent visit to the Coppola Family Wineries, one of their employees mentioned this dessert as a family favorite.

Pound Cake with Grappa

Pound Cake with Grappa
1 slice of pound cake
2-3 blackberries (or raspberries)
Grappa

Place the berries on top of the cake slice. Use a pipette to drizzle the grappa all over the berries. We covered them twice. Dust with powdered sugar if you desire. Serve to your guest with a fork.

Momma’s Pound Cake Recipe
courtesy of Paula Deen
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 tsp. fine salt
1/2 tsp. baking powder
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Cocktail Recipes for National Mojito Day 2017

Dry Sparkling Water Mojito Summertime is Mojito time for many people — and what better time to enjoy one than July 11th, National Mojito Day?

We’re celebrating with these eight great recipes and want to share them with you. These include some interesting variations, including chocolate, saké, and even a few recipes for folks who don’t care for the traditional mint. (What’s wrong with you? Don’t answer that.)

Blueberry Mojito Popsicles
from Sarah Fennel at bromabakery.com
½ cup sugar
½ cup water
35 mint leaves
¾ cup lime juice
6 Tbsp light rum
6 oz. blueberries
popsicle mold (for 10 popsicles)

In a small saucepan, combine sugar, water, and 25 mint leaves. Heat over medium heat until the  sugar is completely dissolved; then remove from heat and allow to cool to room temperature. Once cooled, strain out mint and pour syrup into a large bowl. Squeeze lime juice and rum into the bowl and mix until combined. Pour into 10 popsicle molds, filling a little more than ¾ of the way up. Toss one fresh mint leaf and about 12 blueberries into each mold. Fit with popsicle stick and freeze for at least 4 hours, preferably overnight.

Note: We had trouble with the popsicles freezing so recommend changing the ½ cup of water to ¾ cup.

Blackberry Plum Mojito

Blackberry-Plum Mojitos (Party Sized)
courtesy of Martha Stewart
1 1/4 cups sugar
2/3 cup fresh lemon juice (from about 3 lemons)
2 pounds plums, pitted and cut into wedges (We used Santa Rosa plums for their sweetness.)
18 oz. fresh blackberries
1 cup fresh basil leaves, plus more for serving
2 to 3 cups Beauregard Dixie Citrus vodka
6 cups DRY Rhubarb sparkling water

Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar is dissolved—3 minutes. Remove from heat; let cool 15 minutes. Syrup can be refrigerated for up to 1 month. Combine lemon juice, fruit, and basil in a bowl. Add syrup; mash lightly to release juices. Refrigerate at least 1 day and up to 4 days. Combine fruit mixture and vodka in a pitcher or punch bowl; ladle about 1/3 cup into each glass. Fill with ice. Top with sparkling water, garnish with more basil, and serve.

Here’s one for those who don’t care for mint. Basil is a related plant to mint but has a very different taste to it.

Basil Mojitos
by Stephanie Spencer at My Recipes and Sunset.com
10 large basil leaves, divided
1/4 cup plus 4 tsp. superfine sugar, divided
1/4 cup lime juice
1/2 cup white rum
about 1/2 cup cold club soda
lime wedges

Whirl 2 basil leaves and 1/4 cup sugar in a food processor until well blended; transfer to a plate and set aside. Put 6 to 8 remaining basil leaves in a large cocktail shaker with a few ice cubes, the remaining 4 tsp. sugar, and lime juice. Muddle the mixture with the back of a thick wooden spoon, keeping your hand over the top to prevent spilling, until basil has broken up. Add rum and a few more ice cubes to shaker, cover, and shake to blend. Rub a lime wedge along rim of 2 low-ball glasses and dip in basil sugar (reserve remaining sugar for more cocktails). Add a few ice cubes to each glass. Remove top from shaker (do not strain), and divide mixture between glasses. Top off each with club soda and stir. Garnish with a lime wedge.

Chocolate Mint Mojito

Chocolate, Mint, and Lime Mojito
courtesy of Foodal.com
For the cocoa syrup:

1/2 cup granulated Sugar
1/2 cup water
1 Tbsp. dark chocolate cocoa powder

For the drink:
8 chocolate mint leaves (substitute with regular mint if unavailable)
1 oz. lime juice
1 oz. cocoa syrup
2 oz. light rum
6 ice cubes
2 oz. club soda

Make the cocoa syrup:
Combine sugar, water, and cocoa in a small saucepot. Place on a burner over medium-high heat, stirring continuously. Allow the syrup to simmer for 3 minutes, until thickened slightly. Let cool, then store in a sealed jar.

Make the drink:
Muddle mint leaves and lime in the base of a highball glass. Stir in syrup and rum, then add the ice cubes. Top with club soda, garnish with a sprig of M. piperita (fresh peppermint), and enjoy!

Black and Blue Mojito

The Black and Blue Mojito Recipe
by Kim Haasarud at Redbook Magazine
3 blackberries
10 blueberries
7 mint leaves
1 oz. fresh lime juice
1 oz. simple syrup
2 oz. light rum
club soda

In a tall glass, muddle the berries and mint with the lime juice and simple syrup with the handle of a wooden spoon. Add the rum and some crushed ice; top with a splash of club soda and stir. Garnish with mint and more berries. Feel better!

Red, White and Blue Mojito
Island Company Rum and Food Network
12 to 15 fresh mint leaves, plus extra for topping
5 oz. simple syrup
3 oz. Island Company rum
1 1/2 oz. of club soda
4 oz. fresh lime juice
6 strawberries, sliced
1/2 cup blueberries (frozen or fresh)
lime wedges, for serving

In the bottom of the glasses, add 1 oz. of simple syrup each and a few of the mint leaves. Muddle with a muddler. Add a lime slice to each glass. Add strawberries to each glass, then fill with crushed ice three-quarters of the way full. Top with blueberries. Pour your rum, the rest of the syrup, lime juice and club soda over top. Mix with a long spoon or knife and serve with an additional sprig of mint.

Green Tea Saké Mosc-jito

Green Tea Saké Mosc-jito
by William Eccleston, GM/Wine Director of Ristorante Panorama in Philadelphia, Pennsylvania
1.5 oz. G Joy Saké
3/4 oz. Canton Ginger Liqueur
3/4 oz. green tea simple syrup
2 lime wedges
1 ½ oz. Sparkling Italian Moscato
candied ginger

Make the green tea syrup by boiling one green tea bag with ½ cup of water and ½ cup of sugar. Let cool before removing the tea bag.

Muddle with juice of 2 lime wedges and 8-10 mint leaves. Shake and pour into hi-ball glass. Float with the sparkling Italian Moscato. Garnish with candied ginger and lime wedge.

Irish Mojito
courtesy of Islands.com
½ lime, juiced
small handful of fresh mint leaves
1 ½ oz. Bacardi Limon
2 tsp. granulated sugar
a splash of club soda
a splash of Crème de Menthe (use green for more color)
lime wedge, for garnish

Squeeze half a lime into a cocktail shaker, add mint leaves and muddle. Add Bacardi, sugar, and a handful of ice and shake. Strain mixture into martini glass. Top off with a splash of club soda and a drizzle of Crème de Menthe, which will sink to the bottom. Add a lime wedge for garnish, and serve.

We’re wondering: Why not use an Irish whiskey? Give it a try and let us know how it turns out.

Cocktails for Mother’s Day 2017

The Queens Choice
Moms come in so many varieties — no matter their shape or size, all are sweet, pretty, and strong. We want to give each one a cocktail of their own and a dessert along side. Kick your feet up, Mom. You’ve earned it!

The Queen’s Choice
2 oz. Baileys Original Irish Cream
1 oz. Smirnoff Vanilla vodka
1/2 oz. butterscotch syrup

Combine Baileys Original Irish Cream, Smirnoff Vanilla, and butterscotch syrup into a cocktail shaker with ice. Shake well; then strain contents into a coupe glass.

Lavender Collins
courtesy of elit Vodka
1.5 oz. elit vodka
¾ oz. lavender honey syrup
2 oz. sparkling water
2 drops butterfly pea extract
¾ oz. fresh lemon juice

Build all ingredients over ice in a highball glass. Do this next step in front of Mom so she can see the effect. Slowly add the lemon juice and watch the color change. Garnish with lavender sprigs.

Q Cucumber AppleQ Cucumber Apple Mule
3 parts Q Ginger Beer
1 part Milagro Silver tequila
1 part cucumber apple juice
½ part fresh lime juice
mint for garnish

Blend three 1 inch chunks of cucumber and half a green apple in a blender until liquid; then fine strain and discard solids. Add cucumber apple juice, tequila, and fresh lime to a shaker tin with ice and shake to combine. Strain over crushed ice into a tall Collins glass. Garnish with cucumber sticks, apple slices, and mint sprigs.

Ginger Éclair
courtesy of My Best Cocktails
1 oz. Stone’s ginger wine
1/2 oz. Bacardi rum
2 oz. chocolate liqueur
1/2 oz. chocolate syrup
1 oz. heavy cream

Rim a frosted cocktail glass by dipping the rim in chocolate syrup and then in cocoa powder. Shake all of the ingredients over ice and strain into the prepped cocktail glass. Garnish with a ginger slice and a piece of dark chocolate. Alternatively, you can use a dark chocolate liqueur.

Coralina MargaritaCoralina Margarita 
created by Riesler Morales of Mexico City, Mexico
1 ¾ oz. Patrón Reposado
¾ oz. Patrón Citrónge Orange
¾ oz. simple syrup
1 oz. fresh lime juice
½ oz. Mexican red wine
¼ cup dried hibiscus
¼ cup sugar
¼ cup kosher salt
lime wheel

Pulverize the dried hibiscus in a spice grinder; add the sugar and salt. Pulse until combined. Use this mixture to rim a coupe cocktail glass.

Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup, and lime juice in a shaker tin; add ice and shake vigorously. Strain into the prepared cocktail glass. Carefully float red wine on the surface and garnish with a lime wheel.

Blackberry Thyme Champagne Cocktail
courtesy of Style Me Pretty
1/3 cup blackberries, plus 8 more for garnish
1/3 cup water
1/3 cup sugar
1 bottle of prosecco or champagne
4 sprigs of thyme

In a small saucepan, bring the blackberries, water, and sugar to a boil. Turn to low and let simmer for 10 minutes. Strain blackberries and let syrup cool.

Add 2 Tbsp. of syrup to the bottom of each glass. Top with champagne and add in a sprig of thyme and 2 blackberries.

Sunday Morning HuesSunday Morning Hues
created by Lucinda—Mother of Zeta, 1 month old
1 oz. Creme Yvette
1 oz. Kerrygold Irish Cream Liqueur
1 oz. Caffe Borghetti
1 oz. Espresso
1 oz. Mascarpone

Mix all ingredients except Mascarpone with ice in an Irish coffee mug. Top with Mascarpone cheese and garnish with an orchid.

Glenfiddich’s A Scottish Lassi
created by Glenfiddich Ambassador Allan Roth
2 parts chamomile-infused Glenfiddich 12 Year
1 part unsweetened lassi (yogurt drink)
¾ part Orgeat
½ part lemon juice

To infuse the Glenfiddich, pour a bottle of Glenfiddich 12 and 2 chamomile tea bags to a pitcher. Let stand 10 minutes. Strain, rebottle, and label. Keep refrigerated. If you cannot find unsweetened yogurt drink. Add one part water to 4 parts unsweetened yogurt.

Shake all ingredients over ice and strain into a coupe. Garnish with dried chamomile flowers, if available.

Espresso TiramisuExpresso Tiramisu
Courtesy of Lavazza
Serves: 6
Lavazza Espresso or Mocha coffee
Paste di Meliga biscuits (recipe below)
8 oz. Mascarpone cheese
1 oz. powdered sugar
3 oz. heavy cream
1 oz. whole milk
¼ vanilla bean pod
cocoa powder

To make Mascarpone cream: place the mascarpone cheese in a mixing bowl. Add the powdered sugar, whole milk, heavy cream, and vanilla bean paste (from inside the vanilla bean). Use an electric mixer to obtain a soft creamy mixture; then refrigerate. Brew Lavazza Espresso or Mocha coffee.

Place a Pasta di Meliga biscuit (We used 2.) in the bottom of a cappuccino cup. Add a generous helping of the mascarpone cream mixture. Pour hot coffee around the cream. Dust lightly with bitter cocoa powder and serve with a spoon.

Paste di Meliga Biscuits
recipe from Saveur.com
2 1/4 cups flour
3/4 cup cornmeal
1 cup sugar
1 tsp. finely grated lemon zest
1/2 lb. plus 5 Tbsp. real butter, softened
2 egg yolks

Combine flour, cornmeal, sugar, and lemon zest in a large bowl. Add butter and egg yolks. Using your fingers, work butter and egg yolks into flour–cornmeal mixture until a soft dough forms. Turn dough out onto a clean surface and knead 4–5 times until smooth (dough will be soft and tacky). Cover dough with a clean damp kitchen towel and set aside to let rest for 1 hour.

Preheat oven to 300°. Line cookie sheets with parchment paper and set aside. Transfer dough to a pastry bag fitted with a 3/8 inch star-shaped pastry tip. Pipe 2 inch diameter spirals of dough out onto prepared sheets about 2 inches apart. Bake until edges turn pale golden, 20–25 minutes. Allow cookies to cool briefly, then transfer them to a rack to cool completely.

Review: Two New Chocolate Ales from The Bruery: Share This O. C. and Chocolate Rain

Chocolate Rain and Share This O.C.
This month The Bruery released two ales, first through their Bruery Preservation Society and then to the public. Both are imperial stouts with heavy cacao nib flavors. We couldn’t resist opening a couple of bottles.

First up is Share This O.C., the third in the brewery’s “Share This” series of brews, meaning one dollar of each bottle sold is donated to Food Forward charity. Besides the Tcho cacao nibs, this stout also has orange zest and vanilla beans added. The chocolate fills your nose instantly as you tilt the glass of this ale toward your lips, with its dark chocolate body and creamy caramel head. It continues to dance across your palate, lingering thorough to the end. The orange is there but remains a muted partner, like a thin veil. The vanilla, as it does in cooking, nicely rounds out the other flavors. This ale is very smooth and would pair nicely with a mandarin orange cheesecake. 11% abv. A+ / $15 per 750ml bottle

Chocolate Rain is heavier on the chocolate than Share This O. C. It is also a bourbon barrel aged imperial stout, which is immediately evident at the first sip. If you like The Bruery’s It’s Black Tuesday, you’ll be pleased to know this is similar, previously released as a single casked version in 2011. Chocolate Rain’s body is very dark; even black in low light. The head is nice but vanishes in seconds. The cocoa nibs used here are Tcho cacao nibs, and the flavor is followed by vanilla bean. The non-sweet cocoa scent fills your nose like sniffing cocoa powder but then intensifies on a second pass. It is strong, as are the bourbon notes, from first sip to last. It may be too strong for some folks. The vanilla does its job of bringing the flavors together without taking center stage, and the back end reveals a hint of pepper, which could be a product of the charring process on the barrel. This would go wonderfully with barbeque ribs. 19.6 abv. B+ / $40 per 750ml bottle

thebruery.com

Recipes to Celebrate National Hot Chocolate Day 2017

Milagro Hot Chocolate

National Hot Chocolate Day is celebrated on Tuesday, January 31st. He’s a look at four recipes for your enjoyment — all of which we put to the test ourselves!

Milagro Hot Chocolate
Created by National Brand Ambassador Jaime Salas
1.5 Parts Milagro Anejo
Abuelita chocolate tablets or your favorite hot chocolate powder
3 parts heavy cream
1 pinch grated chili chocolate bar

Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chili chocolate shavings. If you don’t want o use the hot chocolate powder, then melt the chili chocolate bar instead…just save one square to shave for the garnish.

Red Wine Hot ChocolateRed Wine Hot Chocolate
2/3 cup semisweet dark chocolate chips
2/3 cup red blend wine
1 cup heavy cream
2 Tbsp. sugar
1 pinch of salt
½ tsp. vanilla extract

Combine the chocolate chips, wine, milk, heavy cream, and sugar in a small saucepan over medium-low heat. Stir constantly until chocolate chips are melted. Don’t rush it or it can burn. Remove from heat, then stir in the vanilla and salt. Pour into mugs and serve. This makes four mugs.

Red Wine Hot Chocolate has been an internet craze all winter, with numerous recipes online. We picked through the best of the ingredients to create a silky treat.

Coconut Cardamom Bourbon Hot Chocolate
Courtesy Autumn Giles
2 cups coconut milk (the kind from the carton, not the can)
1/2 tsp. ground cardamom, plus more for garnish
1/4 cup chocolate chips
4 Tbsp. bourbon

In a small saucepan, heat the coconut milk and cardamom over medium heat, stirring frequently.
When it starts to bubble, remove from heat, stir in the chocolate chips, and let sit for about 3 minutes.
After 3 minutes, add the bourbon and use a immersion blender to blend the mixture until frothy, about 30 seconds. Pour into two small mugs and top with coconut whipped cream (see below) and garnish with additional cardamom.

To Make Coconut Whipped Cream
1—14 oz. can unsweetened coconut milk (it’s recommended not to use the lite kind). You may be able to find canned coconut cream in the international section of some grocery stores.
2 Tbsp. white sugar, or to taste
1 tsp. real vanilla extract

Refrigerate can of coconut milk for 8 hours or overnight. Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream. Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

Orange Hot ChocolateOrange Hot Chocolate for Four
From SeriousEats.com
1/4 cup cocoa powder
1 Tbsp. granulated sugar
1 pinch kosher salt
3 cups whole milk
4 oz. milk chocolate chips
4 oz. bittersweet chocolate chips
3 oz. Grand Marnier or Cointreau
4 oz. pisco or rum
four 2-inch segments orange peel
whipped cream
candied orange peel

In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Add Grand Marnier and pisco or rum. Divide into four serving cups. Rub rim of each cup with orange zest and then drop them into the mug. They will release the orange oils with each sip. Top with whipped cream and candied orange peel, and serve.

6 Recipes for National Irish Coffee Day 2017

Tillamore Dew Irish Coffee

Why doesn’t National Irish Coffee Day (January 25) coincide with Saint Patrick’s Day? That’s because Irish coffee originated in San Francisco, not Ireland.

Want to try your hand at this classic cocktail? You can go with the traditional recipe or try out some yummy variations we’ve dug up for you, such as the Chocolate Irish Coffee which tastes like a mocha dream. Of course we tried them all out first! Consider all of these Drinkhacker approved!

Tullamore D.E.W. Irish Coffee
1 ½ parts Tullamore D.E.W. original Irish whiskey
1 ½ parts strong brewed coffee
½ parts white sugar
lightly whipped heavy cream
ground cinnamon or nutmeg

Pre-heat a clear-stemmed glass with very hot water. Add the sugar and brewed coffee and stir well. Once the sugar has melted, stir in the Irish whiskey. Gently whip the heavy cream by shaking it in a protein shaker with a blender ball—you want a still somewhat loose, not stiff, consistency. Pour the cream over the back of a hot teaspoon to top the drink (and prevent the cream from penetrating the top of the drink). Finally, garnish with grated nutmeg or cinnamon for a spicy finish.

Traditional Irish Coffee
1 cup heavy cream
3 tbsp Irish Cream liqueur
1/2 cup Irish whiskey
4 tbsp brown sugar
4 cups strong hot coffee

With an electric mixer, whip cream and Irish cream together until stiff. Set aside.

Into each of four large coffee mugs, add 2 tablespoons whiskey, 1 tablespoon of brown sugar, and 1 cup coffee. Top with a very generous layer of the Irish cream whipped cream. (Almost a third of the cup should be taken up by the whipped cream.)

To Make Irish Cream Whipped Cream
In a mixer bowl, add heavy cream, a splash of Irish cream, Whip until light and fluffy. In a mug, add strong coffee, 2-3 tablespoons whiskey, and a tablespoon of brown sugar.

Mint Irish Coffee
(from the Dutch Kills bar)
2 tbsp Demerara or turbinado sugar
3 oz. Irish whiskey
4 oz. freshly made espresso
4 oz. water
3 oz. heavy cream
2 fresh mint leaves for garnish

Place 4 teaspoons of the sugar, the whiskey, espresso, and water in a small saucepan and stir to combine. Set over low heat and stir occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.

Place the remaining 2 teaspoons sugar and the cream in a medium bowl and whisk until the cream thickens and the sugar has dissolved, about 2 minutes. Transfer the hot coffee mixture to two 8-ounce heatproof glasses or mugs, top with a heaping spoonful of the whipped cream, and garnish with the mint leaves. Serve immediately.

Chocolate Irish Coffee
2 oz. heavy creamChocolate Irish Coffee
1 1/2 oz. chocolate syrup, divided
2 tsp sugar
1 1/2 oz. Irish whiskey
6 oz. hot coffee

In a medium bowl, whisk cream vigorously until it begins to thicken. Cream should be thick, but still pourable. Whisk in 1/2 ounce chocolate syrup until completely combined. Set aside. In an Irish coffee glass, combine remaining chocolate syrup, sugar, whiskey, and hot coffee. Stir until sugar is dissolved. Top with a 3/4″ collar of chocolate whipped cream.

Maple Irish Coffee
2 oz. heavy cream
1 oz. maple syrup, divided
1 1/2 oz. Irish whisky
6 oz. hot coffee

In a medium bowl, whisk cream vigorously until it begins to thicken. Cream should be thick, but still pourable. Whisk in 1/4 ounce of the maple syrup. Set aside.

In a coffee glass, combine remaining maple syrup, whiskey and hot coffee. Stir until sugar is dissolved. Top with a ¾ inch collar of thickened whipped cream. Serve immediately.

Irish Coffee with Grand Marnier
4 oz. coffee
2 oz. Irish whiskey
1 oz. Grand Marnier
1 Demerara sugar cube

Mix all ingredients. Top with unsweetened whipped cream.
Note: Substitute hazelnut liqueur or amaretto for another variation.

Recipe: Two Tequila Cocktails for National Hot Toddy Day


The typical Hot Toddy is made with whiskey. In honor of National Hot Toddy Day, here’s a spin on the formula. The following two recipes have a nice tequila twist to them and are brought to us from 1800 Tequila.

The first is Miner’s Cough, which will delight coffee lovers around the world. The tequila enhances the bitters just enough to bring out an underlying chocolate note. Boldly sweet, the dark roast coffee intensifies towards the end of the sip. The lager whipped cream is not as sweet, which makes it an airy compliment to the entire cocktail.

Miner’s Cough
2 oz. 1800 Añejo Tequila
1 oz. dark roast coffee
3 dashes chocolate bitters
1/2 oz. agave nectar
top with lager whipped cream

Combine all ingredients into shaker. Shake for 10 seconds and strain into a rocks glass. Top with Lager Whipped Cream and garnish with shaved chocolate.

To make the lager whipped cream:
1 cup heavy cream
1/3 cup powdered sugar
2 tbsp lager beer (We used Sam Adams Boston Lager)

Add the cream and powdered sugar to a stand mixer. Beat on high until soft peaks form. While mixer is running, add the lager and vanilla, beat until soft peaks return. (A stout beer may also be substituted if preferred.)

For a more traditional Hot Toddy, except for the alcohol base, try a Jalisco’s Toddy. It is lightly sweetened by the honey which is punctuated by the ginger and lemon. The chamomile and cinnamon mix with the cider and tequila for a belly-warming drink. Be warned though—drink this while it’s hot. Once tepid, it’s taste resembles a cough drop. Then again, if you have a cold, that might be just what you need.

Jalisco’s Toddy
2 oz. 1800 Añejo Tequila
2 oz. chamomile tea
3/4 oz. apple cider
1/2 oz. honey syrup (equal parts honey and water, simmered for five minutes)
1/2 oz. lemon juice
2 slices ginger root (ground ginger can also be used but it will not be as prevalent in the overall drink taste)
pinch of ground cinnamon

In a pot, combine the apple cider, ginger root, lemon juice, and cinnamon.  Allow to heat up to a rolling boil. Next brew the tea. Add more than one tea bag, so flavor is heightened. In a glass, add the tequila and honey syrup. Stir and combine heated tea, cider, and tequila mixture. Garnish with lemon peel and a cinnamon stick.