#1 - Hot Buttered Rum
1 lb light brown sugar
½ lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ground allspice
2 teaspoons vanilla extract
In a mixing bowl, beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.
Then, in a pre-heated coffee mug, combine 2 heaping tablespoons batter with 1 ½ oz. Mount Gay Rum. Top with boiling water and stir well to mix. Serve with a spoon.
#2 - TYLER FLORENCE'S CRANBERRY-APPLE CIDER SHANDY
1 (2-inch) orange rind strip
1 tablespoon fresh cranberries*
1 teaspoon sugar
1 cup ice cubes
3 tablespoons gin|
1 tablespoon fresh orange juice
1/4 cup tonic water
Muddle orange rind strip, fresh cranberries, and sugar in a cocktail shaker. Add ice cubes, gin, and fresh orange juice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Pour into an 8-oz. glass; top with tonic water. Serve immediately.
*Frozen cranberries, thawed, may be substituted.
Leaves from 8 fresh mint sprigs
2 tablespoons organic raw cane sugar
2 tablespoons fresh lime juice
1 bottle chilled champagne or sparkling wine
1. Using a mortar and pestle, pulverize the mint with the sugar and lime juice.
2. Combine mint mixture with the champagne or sparkling wine (add slowly) and stir well.
3. Strain the champagne or sparkling wine into a large pitcher and serve immediately in champagne flutes.
1 qt. brown ale
8 oz. dry sherry
1/2 cup dark brown sugar
finely grated peel of 1/2 lemon 1/2 tsp. each
ground nutmeg, cinnamon and ginger
Preheat oven to 350 degrees F. Peel and core two apples and cut in thick slices. Place in layers in a baking dish and sprinkle with the brown sugar. Drizzle with 2 oz. of brown ale. Bake until the apples are very tender, about 45 minutes. Chop the apples and their cooking juices in a food processor until smooth. Place in a saucepan over medium-low heat and add the remaining ale, sherry, lemon peel and spices. Simmer gently for a few minutes. Peel and core the remaining apple and slice. Add the slices to the bowl and serve while still warm.
#6 - HOT CARAMEL HOT BUTTERED RUM
3 oz Ron Abuelo Añejo rum
1 oz Van Gogh Dutch Caramel Vodka
1/4 stick unsalted butter, softened
2 Tbsp brown sugar
2 Tbsp honey
1 tsp ground cinnamon
1/2 tsp Ground Cloves
1/2 tsp nutmeg
Combine all ingredients (excluding rum and vodka) into a hot drinking cup or mug. Mix together with a spoon then add Ron Abuelo Añejo and Van Gogh Dutch Caramel Vodka. Pour in hot water (1 cup or more to personal taste) and stir vigorously until the mixture has dissolved. Garnish with cinnamon stick.
#7 - BAILEYS PEPPERMINT CREAM
2 ounces Baileys with a Hint of Mint Chocolate
4 ounces hot chocolate
Fresh whipped cream
Crush candy cane with the back of a spoon. Combine hot chocolate and Baileys by pouring into a coffee mug. Top with a dollop of whipped cream and sprinkle crushed candy cane on top. Garnish with mint leaf.
#9 - HOLIDAY HIGHBALL
1 oz Bailey's Original Irish Cream
1/2 oz iced coffee
1 oz Bulleit Bourbon
1/8 oz 2:1 raw sugar syrup
3 mint sprigs
Mix coffee and sugar syrup together and set aside. In highball glass, layer 2 mint sprigs on bottom, then top with crushed ice. Add Bailey's, Bulleit and simple syrup. Swizzle together, leaving mint sprigs at bottom of glass. Float coffee on top and garnish with final mint sprig.
#10 - SANTA SANGRIA
2 large green apples, cored and cut into thin slices
2 cupsfrozen raspberries
6 cups rosé
1 cuppomegranate juice
Put fruit and ice in wineglasses. Combine rosé and juice in a pitcher; pour into glasses.