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Cocktail Advent 11: Gingerbread Crunch

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I was craving gingerbread just the other day, pondering how one would make a gingerbread syrup, perhaps, to add to their morning coffee. I’ll let you know if I actually give it a whirl. Until then, here’s a beverage more suited to winding down the day than beginning it!

Image via Kilbeggan

Image via Kilbeggan

Kilbeggan® Gingerbread Crunch
Recipe by Gillian Boyle of Fade Street Social in Dublin, Ireland.    
Ingredients:

• 1 3/4 parts Kilbeggan® Irish Whiskey
• 1 3/4 parts Freshly Pressed Apple Juice
• 2/3 part Cinnamon Syrup
• 1/3 part Lemon Juice
• 1/4 part Brown Sugar Syrup

Method:
For Cocktail:
Add all ingredients into a cocktail shaker. Shake and double strain into a cocktail glass. Garnish rim with crushed gingerbread biscuit and brown sugar.
For Garnish:
Place gingerbread cookies/biscuits in a bag and use a rolling pin to crush. When fine, add brown sugar into mix.

Yup, that outta ’bout do it, don’t you think?

***This recipe was submitted by a representative of Kilbeggan Irish Whiskey. While I was not compensated for this post, I have reviewed Kilbeggan in the past. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 10: Oaxaca Chacas

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You may not be able to pronounce it (my best guess is WOX-a-ca CHA-ka) but I’m betting this Mexican twist on the usual spiked hot chocolate will have tequila lovers rejoicing!

Image via Milagro Tequila

Image via Milagro Tequila

Oaxaca Chakas

2 parts of Milagro® AÑEJO
¾ parts agave nectar
1 part heavy whipping cream
2 parts milk
1 part oaxacan chocolate powder
freshly whipped cream

On medium heat, combine all ingredients except for the whipped cream, stirring casually until the mixture comes to a boil. Pour heated mixture into a coffee cup and top with whipped cream. Garnish with a stick of cinnamon.

See, now, there’s a “parts” recipe written correctly! By using relative measures of each item you can easily make this for one or many by deciding what your basic “part” measurement would be. I’d start off with part=1 ounce to end up with a an approximate 6-ounce serving for one.

This past weekend was warm and humid–not very holiday appropriate to my mind, but now that the cooler temperatures have returned I’m thinking this cocoa needs to be tried, pronto! And if you can’t put your hands on the oaxacan chocolate powder, mix up your own by combining cocoa powder, ground cinnamon, and powdered vanilla.

***This recipe was submitted by a representative of Milagro tequila. I was not compensated for posting this recipe, though I can say I’ve purchased Milagro tequila in the past and it is a brand I’d recommend. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 9: Plum Tart

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I tried to make a plum pudding–the steamed variety–one Christmas several years back. I’m still not 100% sure that I did it correctly or that that was how it was supposed to taste, but it was a fun experiment all the same. This cocktail might be a bit simpler to execute.

Image via Bombay Sapphire Gin

Image via Bombay Sapphire Gin

Plum Tart
— Created by Bombay Sapphire Miami’s Most Imaginative Bartender Winner, Philip Khandehrish of The Setai Bar in Miami.

  • 2 oz plum wine
  • 1 oz Bombay Sapphire Gin
  • .75 oz cranberry juice
  • 3 drops of orange bitters
  • 3 lime wedges
  • 2 bar spoons of Demerrara sugar

Directions
Muddle lime and sugar in glass.
Add rest of ingredients.  Shake well and strain into Martini Glass
Top with lime wheel with dried cranberries

Plum wine can often be found in the sake section of your local wine shop.

***This recipe was provided by a representative of Bombay Sapphire Gin. I am not affiliated with this brand nor was compensated to post this recipe, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 8: Spiced Apple Brew

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Sure, this recipe was actually sent to me for a Halloween promotion, but a good apple cider(ish) drink can carry you through the entire winter season in fine form and I think this one would work well cold, as presented, or sans ice and on the warm side.

Image via Basil Hayden

Image via Basil Hayden

Basil Hayden’s® Spiced Apple Brew
Created by Thomas Waugh (New York, NY)

Ingredients:

  • 1 ½ parts Basil Hayden’s® Bourbon
  • 1 ½ parts cool Lapsang Souchong Black Tea
  • 1 part Apple Juice
  • ½ part Lemon Juice
  • ½ part Simple Syrup
  • 1 dash Angostura® Bitters
  • 1 slice of Ginger
  • 1 Apple
  • 2-3 sprigs of Mint

Method:

1. Muddle small slice of fresh ginger in a cocktail shaker.
2. Add Basil Hayden’s® Bourbon, black tea, apple juice, lemon juice, simple syrup and bitters over ice and shake.
3. Strain into a tall highball glass over fresh ice.
4. Garnish with a fan of apple slices and mint sprigs.

***This recipe was submitted by a representative of Basil Hayden. I am not affiliated with the brand nor was I compensated for this post, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunk monkeys, please!***

Cocktail Advent 7: Pumpkin Rum Old Fashioned

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Pumpkin is not just for October, you know? With the Thanksgiving pumpkin pie finished off and not yet time for Christmas dessert, maybe this twist on an old-fashioned favorite will help tide you over.

Image via Caliche Rum

Image via Caliche Rum

Pumpkin Rum Old Fashioned
– Created by Mixologist Eddie Fuentes from Finka Table & Tap in Miami.

  • 1 Dash Angostura Bitters
  • 1 Dash Angostura Orange Bitters
  • .5oz Homemade Pumpkin Pie Syrup
  • 2oz Caliche Rum
  • Orange Twist
  • Toasted Marshmallow
  • Roasted Pumpkin Seeds

 

An Old Fashioned, of course, is generally made with whisk(e)y but I can see the rum working here just fine. This is a drink you build in the glass and stir with a spoon with just an ice cube or two to chill it. The twist, marshmallow, and pumpkin seeds are obviously a garnish but I think I’d leave out the last two.

***This recipe was submitted by a representative of Caliche Rum. I am not affiliated with the brand nor have I received any compensation for this post, not even review samples. As always, we encourage responsible refreshment and the use of a Designated Driver. No drunken monkeys, please!***