I was planning on posting this one in the days leading up to Christmas, but things got hectic, and I missed the window. Ah well. On the plus side, we spent the holiday in Michigan with my husband's family, and we had a great visit.
This was another cocktail created for the Buckeye vodka event I hosted. When my brother and I were young our mom would put those chocolate orange balls in our stockings on Christmas morning. This was my take on those candies.
The Chocolate Orange
Glass: Large cocktail
Method: Shake and double strain
Garnish: Long orange twist
Ingredients:
1 oz Buckeye vodka
.5 oz Cointreau
.5 oz Dark Creme de Cocoa
2 barspoons Orange marmalade
2 oz Heavy cream
Shake with ice and double strain into glass. Garnish with long orange twist and enjoy!
First and foremost...Merry Yule! Tonight is the longest night of the year. From here on out our days grow longer through the Summer Solstice. I love more hours of daylight!
Next...I did an event with Buckeye vodka back in October and came up with a bunch of seasonal fall and winter cocktails. This was one of them, and with just a few days left until Christmas I figured now would be a great time to post this one.
Peppermint Truffle (aka Buckeye Truffle)
Glass: Large Cocktail
Method: Shake and Strain
Garnish: Crushed peppermint rim
Ingredients:
1 oz Buckeye vodka
.75 oz Chambord
.5 oz Dark Creme de Cocoa
.25 oz Monin Frosted Mint syrup
.25 oz Simple syrup
2 oz Heavy cream
Build ingredients and shake with ice. Strain into a large cocktail glass that's been rimmed with chocolate syrup and crushed peppermint candies.
When I was working on the Tequilador recipe competition I actually came up with three recipes and debated between which to submit. This one is a twist on the Moscow Mule...the name of course coming from the region of tequila.
Jalisco Mule
Glass: Pint glass
Method: Shake and Strain
Garnish: Juiced half-lime shell
Ingredients:
1.5 oz Tequilador Silver tequila
.5 oz St-Germain liqueur
.5 oz Ginger syrup (I used Monin's)
.25 oz Simple syrup
1 oz Fresh-squeezed lime juice
Build ingredients in mixing glass and shake with ice. Strain into a pint glass filled with clean ice, top with club soda, and garnish with a juiced half-lime shell.
You may recall me talking about some delicious blueberry preserves my mother-in-law made earlier this past summer during blueberry-picking season up in Michigan. They featured prominently in my Death's Lady cocktail. This is another recipe that came from that batch of deliciousness. I had some extra Bulleit hanging around, and wanted to figure out a way to use it up. This was quite the successful way of doing that. I think I went through nearly four bottles the few days I featured this. It's very simple to execute and very refreshing.
Bourbon and Blues
Glass: 12oz rocks/Old-Fashioned glass
Method: Shake and Strain
Garnish: Orange twist
Ingredients:
2 oz Bulleit bourbon
1 oz Fresh-squeezed lemon juice
1 oz Simple syrup (refresher: I use a 2:1 sugar:water ratio)
1 barspoon Blueberry preserves
Build ingredients and shake with ice. Strain into glass filled with clean ice. Garnish and enjoy.
