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Cocktail Pantry Twists: Maple Gingerbread Butter Flip

December 6, 2019 by elana Leave a Comment

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comThe Cocktail Pantry Twists Series is made in partnership with Stonewall Kitchen. Recipe and ideas are my own.

Hello and welcome to the third installment of the Cocktail Pantry Twists series with Stonewall Kitchen. Alas, it is our final day here… in my pantry. Which is fine. I was starting to get claustrophobic anyways. But as it’s the final day, as promised we’ve got a giveaway on our Instagram page today, so you should definitely head over there at 7am PST (or head over there now, turn on notifications, and let your phone tell you when the post is live!). All the details will be there about who can enter and what you’re getting. So check it out!

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comAnd we’ve got a very delicious, creamy, after dinner, or anytime-you-want-it cocktail today. We have to duck into the kitchen to grab an egg, but hey, if you’ve got farm fresh eggs laying around then you might just have some in your pantry! It’s a Maple Gingerbread Butter Flip made with Stonewall Kitchen Gingerbread Butter and Bourbon Barrel-Aged Maple Syrup. December is cookie season for me and after making batches of gingerbread cookies, I think it might be time to drink up those flavors instead. And this gingerbread butter delivers! With three kinds of ginger, the cocktail gets a nice kick of spice, reminiscent of those baking spices you might be using for holiday baking. And unlike some of the fruit butters out there, this is a lot thinner and smoother, so it incorporates into your drinks seamlessly. And if you want to just take a nip of the Gingerbread Butter by itself in between making drinks, that’s totally acceptable. I might have also done that once or twice…

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comNow, if you’re not familiar with flips, you have to use a whole egg. No, not the shell too, but these rich cocktails require the white AND the yolk. I will state that there is always a risk with any uncooked egg health-wise, but I know where my eggs come from and I’m comfortable using them raw. You personally can make that choice for yourself.

This cocktail is so smooth, so rich, and such a holiday treat. There’s no “eggy” taste to the drink, instead it’s silky smooth with that deep richness from the Bourbon Barrel-Aged Maple syrup, and earthy, nutty, and spicy notes from the Gingerbread Butter. The lemon’s tartness cuts through the sweetness and balances out the drink.

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comAnd speaking of fresh lemon. Even though winter is the season for citrus, if it’s not available where you are, check out these alternatives!

Lemon Juice Alternatives

  • Citric acid
  • Organic, all natural bottled lime juice
  • Lemonade
  • Tamarind paste

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comI hope you’ve enjoyed this deep dive into how to use a few pantry staples in your cocktails, and I hope this one in particular gets made for you this holiday season. Remember to follow over on Instagram today and Stonewall Kitchen’s Hot Pepper Cranberry Jelly, Pink Grapefruit Marmalade, Gingerbread Butter, and Bourbon Barrel-Aged Maple Syrup can all be yours!

Happy entertaining and GOOD LUCK!

Cocktail Pantry Twists: Maple Gingerbread Butter Flip // stirandstrain.comMaple Gingerbread Butter Flip

1-1/2 ounces bourbon
1 tablespoon Stonewall Kitchen Gingerbread Butter
3/4 ounce Stonewall Kitchen Bourbon Barrel-Aged Maple Syrup
1/2 ounce freshly squeezed lemon juice (or alternative from list above)
1/2 ounce coconut milk (not light) or heavy cream
1 dash aromatic bitters
1 whole egg
cinnamon and crystalized ginger for garnish

In a shaker, add the bourbon, Stonewall Kitchen Gingerbread Butter, Stonewall Kitchen Bourbon Barrel-Aged Maple Syrup, freshly squeezed lemon juice, cream, bitters, and egg. Shake hard about 20 seconds to combine the egg with the other ingredients (my secret weapon here is to use an electric hand whisk so that everything mixes well together and I only have to shake once!). Next, add ice to the shaker, and then shake hard about 30 seconds to chill everything and to make sure it is all well combined. Strain into a coupe, and then garnish with a dusting of cinnamon and a piece of crystalized ginger. Cheers!

 

Check out all the posts in our Cocktail Pantry Twists series here!

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Filed Under: Recipes Tagged With: bitters, bourbon, Bourbon Barrel-Aged Maple Syrup, cinnamon, Cocktail Pantry Twists, coconut cream, cream, ginger, Gingerbread Butter, holiday, maple, shaken, Stonewall Kitchen, whole egg, winter

Salted Cream Earl Gray Tea Cocktail

August 31, 2019 by elana 1 Comment

Kerrygold Salted Cream Earl Gray Tea Cocktail // stirandstrain.com

This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

This weekend marks the unofficial end of summer. And to send everyone off, I’ve got one last summer drink with Kerrygold Irish Cream headed your way today. But first, a question. Have you ever had salted cream on your coffee or tea?

Kerrygold Salted Cream Earl Gray Tea Cocktail // stirandstrain.com

Kerrygold Salted Cream Earl Gray Tea Cocktail // stirandstrain.comRight now I’ve noticed a big push at some national coffee chains where they’re advertising cold foam, or sweet cream, salted or unsalted, on their iced drinks. This may be a new concept for a lot of customers at these stores (especially with the near fanatical hype I’m seeing on some social channels for the stuff), but for several years now I’ve been getting salted cream topped tea at a restaurant called Din Tai Fung (which happens to have several locations here in SoCal and more world-wide). I had never heard of it before trying it there, and I have since gotten it every single time I go there for soup dumplings (which is all I want to eat when it’s winter here in LA). It’s basically whipped unsweetened cream that has a nice layer of salt sprinkled on top (and actually it may be lightly sweetened but as I gobble it up so fast every time I haven’t stopped to think about it). I get it atop black tea, but you can also get it with green as well.

Kerrygold Salted Cream Earl Gray Tea Cocktail // stirandstrain.comAnyways, I also really love a tea syrup or tea infusion in my cocktails and the idea of adding a salted cream on top of one sounded, quite frankly, delicious to me. So, here we are today.

This is also a transitional cocktail in the sense that I’m incorporating tea into it, thinking ahead to cooler temps and warm sips by the fire; but for now I’ll enjoy that tea iced. The resulting flavor is quite unique here with a floral, bright, and fruity forwardness on the palate that finishes smooth with hints of chocolate and spice. Over ice it is light, with hits of salty richness from the cream. Bergamot, the flavor associated with Earl Gray tea, has always tasted a little like Fruity Pebbles cereal to me, and here that citrus/fruitiness provides a nice contrast to the cream found in the Kerrygold and the topping. I think this would be a nice cocktail for happy hour, enjoyed outside during these last few weeks of summer.

Kerrygold Salted Cream Earl Gray Tea Cocktail // stirandstrain.comSalted Cream Earl Gray Tea Cocktail

1 cup heavy cream
1/2 teaspoon sea salt
1-1/2 ounces bourbon
3/4 ounce Kerrygold Irish Cream
1/2 ounce Earl Gray tea syrup (recipe follows)
1/3 ounce freshly squeezed lemon juice (about half a medium lemon)
pinch black salt or pink salt, optional

  1. Make your salted cream by beating the heavy cream a few minutes until just about soft peaks form. Stir in sea salt. Set aside.
  2. Next, in a shaker 2/3 filled with ice, pour in bourbon, Kerrygold Irish Cream, Earl Gray tea syrup, and lemon juice. Shake hard about 20 seconds, and then strain into a highball glass filled with ice.
  3. Top the cocktail with the salted cream and optionally sprinkle some additional black or pink salt for added saltiness and contrasting color.

Earl Gray Tea Syrup

1 cup sugar
3/4 cup water
2 bags Earl Gray tea

In a small saucepan, combine sugar and water over high heat, stirring constantly until sugar is dissolved. Bring to just about a boil and then remove from heat. Add in tea bags and let steep, covered, for 30 minutes. Then strain into an airtight container. Use immediately or refrigerate up to one month.

Kerrygold Salted Cream Earl Gray Tea Cocktail // stirandstrain.com

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Filed Under: Recipes Tagged With: bourbon, early gray tea, heavy cream, Kerrygold Irish Cream, lemon juice, make it, salt

Make or Buy: Vanilla Extract

July 30, 2019 by elana 5 Comments

Make or Buy: Bourbon Vanilla Extract // stirandstrain.comIn this month’s Make or Buy series we’re thinking ahead to the holidays. Yes… I’m aware that’s 6 months away, but with this ingredient you need to think into the future. Far, far into the future. Because today we’re making vanilla extract.

But is that a cocktail ingredient you might ask? The very simple is yes, it can be. But it’s also an ingredient you get to make with booze, and one which takes SIX months minimum to infuse, so we’re talking about it today. And why mention the holidays Elana? Well, for one, it’s an ingredient you probably use a lot of to bake holiday things with like cookies. And two, it’s a great gift to give someone, especially at a time when we’re all gifting something to someone. So, Christmas in July it is!

Make or Buy: Bourbon Vanilla Extract // stirandstrain.comBefore we get into the pros and cons of the homemade versus the store bought, I just wanted to let you know a little about vanilla beans. For one, if you decide to go the homemade route, you may run into some sticker shock when you see bean prices. Vanilla beans, you see, are a huge pain in the butt to grow. They require very high humidity environments, the flowers need to be hand pollinated (where you get a little flower dust from one plant and paint it onto another plant), and the flower blooms in like, one day and you only have that one day to pollinate the plant. Once the pods are picked, they need to cure in the sun for upwards of a year. It’s labor intensive work done by humans, humans who should be paid a living wage for their work, and that comes with a price tag. You will find vanilla beans from places like Madagascar, Papua New Guinea, and Mexico as well as a score of other places. There are two main types of vanilla: Tahitian and Planifolia. However, that in combination with where they are grown produces their unique flavors and aromas. I’d suggest doing some research first and decide what flavor profile you’d prefer before going the homemade route. One last note: grade type. There are Grade A and Grade B vanilla beans. Grade B is for extract, so buy those.

Another note here is that I am using bourbon instead of vodka for the base. You mostly definitely can use a neutral spirit for making an extract like this, in fact, most would be done that way. However, I wanted to use the flavors found in bourbon to complement vanilla this time for a more robust flavor profile.

Make or Buy: Bourbon Vanilla Extract // stirandstrain.comI have two store bought vanillas that I interchangeably use and I thought I’d present both here because they represent two ends of the store bought spectrum, the not too pricey grocery store variety, and the fancier, way more expensive variety. Depending on your budget and need, these are both great buys for a ready made vanilla. I happen to live near the grocery store Sprouts so I’ve been using their organic vanilla extract and that is fine. However, I also occasionally splurge and purchase Nielsen-Massey vanilla as well. There was a time that because of my job, I could purchase this practically at cost and I got very used to their awesome vanillas and other products, but they are definitely on the higher end as far as vanillas go. The Nielsen-Massey vanillas have more varieties to choose from, and therefor one can get more of the type of vanilla they are looking for. For example, their Tahitian is more flowery, while their Madagascar Bourbon is more robust. These flavors do come across in the final products you use them in, but if you’re just looking to add a touch of vanilla to some cookies you’re fine with both. However, if you’re looking for vanilla aromas to use in a cocktail where it needs to work with the other ingredients, you may want to go for the higher end product.

So let’s look at the pros and cons of both the store bought and the homemade, shall we?

To buy: Sprouts Organic Vanilla Extract ($) // Nielsen-Massey Madagascar Bourbon ($$$)

  • Pros:
    • Readily available in store or online
    • Great vanilla taste
    • Consistent flavors
  • Cons:
    • Can be pricey
    • Not refillable
    • Limited to availability

To make: Bourbon Vanilla Extract

  • Pros:
    • Strong vanilla aroma
    • Economical
    • Refillable (can be topped off with more alcohol to extend product)
  • Cons:
    • Sourcing quality beans can be difficult
    • Extract takes a minimum 6 month to one year to make
    • Flavors may not be consistent depending on vanilla bean batches

Make or Buy: Bourbon Vanilla Extract // stirandstrain.com

Homemade Bourbon Vanilla Extract

15 vanilla beans, 4″ in length (about 1 ounce of vanilla beans)
8 ounces of bourbon, Wild Turkey 101 used here

Chop your vanilla beans in pieces about 1″ long and place in an air-tight, non reactive container (like a Ball jar). Pour bourbon over beans, seal, and gently shake. Let sit in a dark, cool place for the next 6 months. Shake the jar at least once a week or more as this helps speed up the infusion by moving everything around. At the 6 month mark, take a taste. This will be ready to use at this point but if you’d like to get a stronger vanilla taste, you can continue to let this sit, agitating occasionally for up to one year. You can also add some additional bourbon to top off as needed when it starts to uncover the vanilla beans. When desired taste has been reached, fine strain out the vanilla beans and bottle. Discard beans. Keep in a dry, cool place.

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Filed Under: Make It, Make or Buy, Recipes Tagged With: bourbon, homemade gifts, make it, make or buy, vanilla, vanilla extract, wild turkey 101 bourbon

A Tropical Toasted Coconut Mint Julep

April 23, 2019 by elana 2 Comments

Tropical Toasted Coconut Mint Julep with Truvia // stirandstrain.comThis post was made in partnership with Truvia®. Recipes and ideas are my own.

As much as we needed the rain here in Southern California, with this drought that’s been going on for years, I must say I am SO happy to see blue skies and warmer temps. I’m getting all the tropical feels now, everything is green, and racing season is just around the corner.

Tropical Toasted Coconut Mint Julep with Truvia // stirandstrain.com Tropical Toasted Coconut Mint Julep with Truvia // stirandstrain.comI will take any excuse to wear one of my many oversized hats, and it’s even better when cocktails are involved. The Mint Julep is the traditional drink in Kentucky, and I know that some people have very strong opinions about the drink in its purest form… but I am not one of those people. While a Mint Julep is refreshing on a hot day out in the sun, I wanted to give my race day drink a little tropical twist.

Tropical Toasted Coconut Mint Julep with Truvia // stirandstrain.comTogether with Truvia® I’m taking the traditional Mint Julep and sweetening it with a rich, toasted coconut syrup made with Truvia Brown Sugar Blend, which has a deep, rich caramel flavor you expect from brown sugar with 75% fewer calories per serving than brown sugar. The flavor of the Brown Sugar Blend intensifies the caramel-y flavors of the bourbon and the spicy notes of the rum. The toasted coconut gives a wonderfully nutty and fragrant aroma to the syrup that works really well with the mint, transporting you to a lush tropical locale, no matter where you’re sipping it.

Tropical Toasted Coconut Mint Julep with Truvia // stirandstrain.comIf you’re hosting a racing party, these drinks are easily batch-able too! I’ve included a note in the recipe if you’d like to serve up multiple of these cocktails.

Tropical Toasted Coconut Mint Julep with Truvia // stirandstrain.comTropical Toasted Coconut Mint Julep

10 mint leaves
2 ounces bourbon
1/4 ounce Toasted Coconut Syrup (recipe follows)
1/4 ounce aged rum
mint, toasted coconut flakes, pineapples for garnish

In the bottom of a julep cup (or Collins glass), muddle the mint leaves with the syrup. Pack the glass with crushed ice and pour in bourbon. Drizzle rum on top and garnish with mint leaves, toasted coconut flakes and a pineapple spear. Giant hat or seersucker suit optional.

Toasted Coconut Syrup

1 cup flaked coconut, divided
3/4 cup Truvia Brown Sugar Blend
1/2 cup water

  • Preheat your oven to 325°F. Spread coconut out on a baking sheet and toast in the oven, tossing the coconut every few minutes or so, for 5-10 minutes. Coconut should be golden brown and fragrant. Remove from oven.
  • In a medium sized saucepan, combine Truvia Brown Sugar Blend and water. Bring to just a boil, whisking constantly to dissolve sugar, and then turn heat down to a simmer. Add 1/2 cup of the toasted coconut (the other 1/2 cup will be reserved as a garnish for drinks). Whisk to combine everything and let simmer 5 minutes. Remove from heat, cover and let stand until room temperature. Strain out coconut (I use a nut bag for this) into an airtight container. Use immediately or refrigerate. Will keep up to one month.

To batch this recipe: Add 1/4 cup packed mint leaves in the bottom of a pitcher. Muddle with a 1/2 cup of Toasted Coconut Syrup and then add in 2 cups bourbon. Stir to combine. Chill in refrigerator for at least two hours or overnight. When ready to serve, pack 8 julep cups with crushed ice, fill with mixture and garnish with mint and toasted coconut flakes. Optionally drizzle 1/4 ounce of aged rum over the ice.

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Filed Under: Recipes Tagged With: bourbon, coconut, Kentucky Derby, mint, pineapple, spring, Truvia

Chilled Mulled Wine Cocktail

December 18, 2018 by elana 4 Comments

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comThis post was made in partnership with Truvia®. Recipes and ideas are my own.

I’m hitting peak holiday tradition time right around now. The advent calendar has been going, there’s a tree and decorations and now due to small children’s insistence there’s a second small tree, I’ve sent out Christmas cards, and the majority of the presents have been bought (can you tell I’m a planner??). I’ve also checked off attending the annual Glögg party thrown by some close friends of ours. They’ve been throwing it for close to a decade now and we’ve been attending almost every year (minus a few bouts of the flu). But I’ve kept a secret… I’m not a big fan of hot wine punch.

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comAfter reading this my secret will be blown. But, since we’re all friends, I doubt they’ll care all that much. They know I really come for the Swedish meatballs. Are you sitting there reading this thinking to yourself “I like wine, I like spices, but I don’t necessarily want them piping hot…” Well, lucky for you great minds think alike and I’ve got a new twist for your holiday mulled wine traditions!

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comI’ve teamed up with Truvia® to offer a chilled spin on this traditional holiday drink. The secret to achieving a flavorful mulled wine cocktail is to concentrate the flavors that would ordinarily go into a mulled wine by making a syrup.

For the base I decided to use Truvia Cane Sugar Blend to first create a simple syrup and then add in the mulled wine spices and the wine itself. Truvia Cane Sugar Blend combines stevia sweetener and cane sugar with 75% fewer calories per serving than sugar. Does it make a simple syrup that works just like regular cane sugar? It sure does! Because it is sweeter than cane sugar you also don’t need to add as much into the syrup. After making a quick simple syrup, everything simmers together to make a reduction and extracts those great spices so they really stand out when mixed into a drink. Also, chilling liquids tends to tame the flavors a bit so you want the flavors to be on the bold side.

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comSince we’re making this into a cocktail I decided to pair this mulled wine syrup with bourbon for a wintery drink. Bourbon imparts some vanilla and buttery caramel flavors into the mix as well. Finally, a burst of citrus comes from freshly squeezed lemon juice and Cointreau. How to garnish is up to you. If you want it to be reminiscent of a Glögg, add in a cinnamon stick, orange slices and a star anise when you serve up the drink. You could also leave all of this out and you’d be fine. Personally I like the aroma that fresh spices add to the drink, but if you’re serving this up at a party you could also just throw in the orange slices. And speaking of parties! This syrup makes enough for plenty of drinks so you might want to consider this for a different take when you host your next holiday party.

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comOne last note. I realize I might be edging out some of you that really enjoy a hot mulled wine. Clearly my friends do since they host this party every year. Here’s a quick tip so you can enjoy a glass of Glögg any time: you can make this drink hot too. Yes! You don’t have to wait for someone to throw a party and use up several bottles of wine and occupy your InstaPot for an entire day. Make the syrup, add the ingredients, and add in some hot water! You’ve got a hot mulled wine cocktail now!

Grab a bottle of wine and let’s make some cocktails!

Chilled Mulled Wine Cocktails with Truvia // stirandstrain.comTruvia Chilled Mulled Wine Cocktail (with Hot Version too!)

Mulled Wine Syrup (Yields 1-1/3 to 1-1/2 cups)
1 cup Truvia Cane Sugar Blend
1 cup water
1-1/2 cups red wine
2 cinnamon sticks
2 star anise pods
6 cloves
4 green cardamom pods, cracked
1 tsp black peppercorns, lightly crushed
4 orange slices, 1/4” thick

For the syrup:
Combine Truvia Cane Sugar Blend and water in a medium saucepan over medium- high heat. Whisk until fully dissolved. Add in red wine, cinnamon sticks, star anise pods, cloves, green cardamom pods, black peppercorns and orange slices. Bring to a boil and then reduce heat to a simmer. Simmer for 30-40 minutes or until mixture has reduced and thickened slightly. Remove from heat, strain out solids and discard them. Let syrup cool to room temperature and then transfer to an airtight container like a swing-top bottle or mason jar. Store refrigerated up to a month.

For the drink:
2 ounces of bourbon
1/2 ounce freshly squeezed lemon juice
3/4 ounce Cointreau
1 ounce mulled wine syrup

In a shaker 2/3 filled with ice, combine the bourbon, lemon juice, Cointreau and mulled wine syrup. Shake about 20 seconds to combine and strain over fresh ice into a double rocks glass. Garnish with orange slices, cinnamon stick and star anise.

Alternatively, you can make this a hot drink by including 2-3 ounces of hot water. Combine all ingredients for the cold cocktail in a heat proof mug and then add hot water. Stir gently to combine and serve.

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Filed Under: Make It, Recipes Tagged With: bourbon, cinnamon, glogg, lemon juice, make it, mulled wine, red wine, Truvia, wine, winter

Make It: Bourbon Salted Caramels No corn syrup recipe!

November 13, 2018 by elana Leave a Comment

Make It: Bourbon Salted Caramels // stirandstrain.comThis post was made in partnership with Truvia®. Recipes and ideas are my own.

The last of the Halloween decorations made their way back into the garage this week. The hold outs were the two trick or treat buckets still filled with candy that were slow to empty. Of course, all the good stuff went immediately. And when I say that I mean that my husband and I ate a good portion of the better candy immediately after the kids went to bed. Then there were the thousands of lollipops, off brand candy, and miscellaneous stuff thrown into the buckets that hung around too long. So those got chucked and the buckets, to my children’s surprise, mysteriously disappeared along with all the rest of the decorations by morning.

Make It: Bourbon Salted Caramels // stirandstrain.comThis holiday always symbolizes quantity over quality, and while I type that out I feel like that’s a lot of holidays now. So that got me thinking about how I can make some little changes for the remainder of the holidays this year to show quality, and thoughtfulness, in the gifts given to others. And for me, one way I like to show that is with handmade gifts.

Make It: Bourbon Salted Caramels // stirandstrain.comI’ve teamed up with Truvia® to craft some special holiday treats that can be used for hostess gifts, stocking stuffers, welcome gifts for out of town guests, or a special treat for someone “just because.” I feel like there’s always someone in your life who could use a little treat for that very reason. I come from a family who are makers. On both sides there are artisans, farmers, photographers, builders, crafters, seamstresses, and my grandfather and uncles can build a classic car from the ground up. Making something, crafting it with your hands, and sharing it with others is very important to me. But you don’t have to build a car. In fact, today I’m making caramels.

Make It: Bourbon Salted Caramels // stirandstrain.comBourbon caramels! Quality treats, but for adults only. These little packages of deliciousness come together fairly quickly but require some stirring and a watchful eye. The hardest part is waiting overnight for them to set. The sweetness comes from Truvia Brown Sugar Blend, a blend of stevia sweetener (the sweet leaves of the stevia plant) and brown sugar, for 75% fewer calories per serving than regular brown sugar. You still get that deep, rich caramel flavor that brown sugar imparts, and the bourbon not only adds a little kick, but it also brings its own vanilla and spice flavors to the caramels.

Make It: Bourbon Salted Caramels // stirandstrain.comSo I think it’s time to get in the kitchen and make some treats!

A few notes on making the caramels:

  • Yes, there’s not a lot of volume here, but trust me, you will need a larger pot than you think for when the mixture boils later. Once the dairy is added it boils up but that’s normal!
  • Cream of tartar! Why is it here? Good question! Because corn syrup is not used in this recipe as it is in most caramel recipes, we need something to inhibit the formation of sugar crystals. Corn syrup is an invert sugar that does just that (honey is as well and sometimes you will see recipes call for that but I’ve heard conflicting opinions on how well it works) but cream of tartar introduces an acid to the mix that also will help inhibit those sugar crystals to form and give a smooth texture to your caramel.
  • Since we’re using Brown Sugar Blend it will be hard to tell when the mixture has started to burn, other than smelling it and you don’t want to get to that point. The last 50°  when waiting for your mixture to hit 350° goes rather quickly (getting to 300° usually takes awhile) so stay nearby watching the thermometer or using an instant read thermometer with an alarm for when it reaches temperature.
  • This is a bourbon forward recipe. Feel free to cut back to a 1/2 ounce for a more subtle flavor.

Make It: Bourbon Salted Caramels // stirandstrain.comBourbon Salted Caramels

Adapted from Busy in Brooklyn

2 cups Truvia Brown Sugar Blend
1/2 teaspoon cream of tartar
1 cup water
1/3 cup heavy cream, room temperature
3 tablespoon unsalted butter, room temperature
1 ounce bourbon of your choice
3/4 teaspoon flakey sea salt

Line an 8×8 baking pan with parchment paper so that the paper comes up the sides of the pan.

In a large pot, combine the Brown Sugar Blend, cream of tartar and water and set over low heat. Whisk continuously until the sugar dissolves completely, around 5-8 minutes. If sugar crystals appear above the surface of the syrup, wipe down the sides of the pot with a damp pastry brush (I keep a bowl of water nearby with a silicone pastry brush).

When the Brown Sugar Blend dissolves, clip an instant-read thermometer to the side of the pan so that the heat sensor is immersed in the sugar (if using a thermometer with a wire string, do not immerse the string). Raise the heat to medium-high and bring the syrup to a boil, whisking until bubbles begin to form, then stop stirring. Continue cooking the Brown Sugar Blend without stirring, brushing down the sides of pot if crystals form.

When the syrup reaches 350°F (this took about 20 minutes for me) remove it immediately from the heat and add in the heavy cream and butter. The mixture will start to bubble up at this point so use caution.

When the mixture settles, stir with a silicone spatula until smooth. Return the pot to the stove and boil until the mixture reaches 248°, around 30 seconds to 1 minute. Remove the pan from the heat, add the bourbon and salt, stir to combine.

Pour the caramel into the parchment-lined pan and bang it on the counter a few times to remove any air bubbles. Let the caramels set for 6 hours, or overnight, in a cool, dry place.

Once set, caramels can be cut out to desired shapes and wrapped in parchment paper. Will keep at room temperature for up to two weeks.

Make It: Bourbon Salted Caramels // stirandstrain.com

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Filed Under: Make It, Recipes Tagged With: bourbon, caramel, gifts, holiday, homemade gifts, make it, Truvia

Fall Feelings Boozy Round Up 16 boozy ways to get in the fall spirit!

October 12, 2018 by elana Leave a Comment

Put out some decorative gourds and make some cocktails! It finally feels like fall!The Apple-groni Cocktail // stirandstrain.com

Apple-groni Cocktail

Apple Elixir Cocktail // stirandstrain.com

Apple Elixir Cocktail

Caramel Apple Jellies with Everclear // stirandstrain.com

Caramel Apple Jellies

Sparkling Apple Sherry Cocktail // stirandstrain.com

Sparkling Apple Sherry Cocktail

Apple Appetizers Three Ways with 90+ Cellars Lot 49 Sparkling Rosé // stirandstrain.com

Pairing Rosé with Apples

Make It: Black Licorice and Amaro Bat Jellies for Halloween // stirandstrain.com

Black Licorice and Amaro Bat Jellies

The Negroni Nero Cocktail // stirandstrain.com

The Negroni Nero

The Private Club Cocktail // stirandstrain.com

Private Club Cocktail

Whiskey Round the World Cocktail with Cask and Crew Walnut Toffee Whiskey // stirandstrain.com

Whiskey Round the World

The Toasty Russian Cocktail with homemade toasted coconut milk // stirandstrain.com

The Toasty Russian

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.com

Pumpkin Spice Coffee Old Fashioned

Spiced Pumpkin Bourbon // stirandstrain.com

Spiced Pumpkin Bourbon

Crustafied, a rye whiskey variation on the Brandy Crusta // stirandstrain.com

Crustafied Whiskey Sour

Vanilla Bourbon Caramel Sauce // stirandstrain.com

Vanilla Bourbon Caramel Sauce

The Royal Affliction Cocktail // stirandstrain.com

The Royal Affliction

Low Rent Cocktail of the Month: Fanta of the Opera & Fanta of the Paradise // stirandstrain.com

Fanta of the Opera & Fanta of the Paradise Cocktails

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Filed Under: Make It, Recipes Tagged With: apple, bourbon, campari, caramel, coconut, cognac, edible cocktails, Fall, gin, make it, pumpkin, sherry, vodka, whiskey, wine

P.S. Coffee Old Fashioned

September 28, 2018 by elana 1 Comment

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.com

This post was made in partnership with Truvia®. Recipes and ideas are my own.

Even though fall officially started last week, it feels like we’ve been in it for awhile now. Is it me, or is that certain pumpkin-spiced coffee drink arriving earlier and earlier each year? Now, while I LOVE all the pumpkin things, I really am not a fan of overly milky drinks (like those lattes). But I do love coffee, and it just happens to be #NationalCoffeeDay tomorrow, September 29! And what better way to marry pumpkin spice and coffee than to make a cocktail with them?!

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.comWe’ve teamed up with Truvia® to create a Pumpkin Spiced syrup to use in the base of our coffee cocktail. It’s made with less sugar than what you’d get at your local coffee shop AND it’s made with real pumpkin too. So you end up with way fewer calories than a traditional sugar syrup. The Truvia Natural Sweetener comes in a spoonable jar for ease of use in the kitchen, and ½ teaspoon of Truvia Natural Sweetener is equal to 1 teaspoon of sugar. So you don’t need to drown your cocktail in syrup to get just the right amount of sweetness in there.

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.comNow, when I say I love coffee, I mean I love it. My last thoughts before going to sleep usually involve me thinking about how good that first cup of coffee will be in the morning. And I cannot start my day until I’ve at least had one sip of that invigorating elixir. Naturally, then, I also will put coffee in my cocktails whenever possible.

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.comAn Old Fashioned cocktail is a satisfyingly simple drink, and if you’ve been on this site before, you’d know it’s also one of my favorite drinks to use as a base for a new creation. At its most basic, an Old Fashioned is just spirit, sugar and bitters, and even those elements can change into whatever you’re in the mood for. And I’m in the mood for pumpkins and coffee.

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.comThere’s a myriad of ways you can infuse coffee into cocktails but today we’re going the quick and easy way with coffee liqueur. We’ll spend our time instead on making a rich, spicy pumpkin syrup that will make your house smell AMAZING when you’re warming it on the stove. The syrup doesn’t take more than 15 minutes to make, so don’t worry, you’ll have your cocktail in no time! And what a flavor bomb! Bourbon forward but with deep coffee aroma and sweet pumpkin and spices in the finish. And don’t forget those bitters—they balance out the whole drink and prevent it from becoming too sweet.

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.com

P.S. Coffee Old Fashioned

2 ounces bourbon
1/2 ounce coffee liqueur
1/4 ounce Truvia pumpkin spice syrup (recipe follows)
2 dashes aromatic bitters
orange zest and cinnamon stick

In a mixing glass filled 2/3 with ice, pour in bourbon, coffee liqueur, pumpkin spice syrup, and bitters. Stir 20 seconds and strain over a large ice cube into a rocks glass. Garnish with orange zest and cinnamon stick.

PS Coffee Old Fashioned Cocktail with Truvia // stirandstrain.com

Truvia Pumpkin Spice Syrup

1 cup Truvia Natural Sweetener
1 cup water
2 tablespoons pumpkin puree
2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger

In a medium sized saucepan over medium-high heat, combine Truvia Natural Sweetener and water, stirring constantly until Truvia is dissolved. Add in pumpkin puree, pumpkin pie spice and ground ginger. Stir until everything is well combined. Let simmer until thickened, about 15 minutes. Remove from heat and let sit five minutes. Strain through cheesecloth over a strainer or use a nut milk bag (this one is my fav!). Syrup will keep refrigerated in an airtight container up to two weeks.

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Filed Under: Make It, Recipes Tagged With: aromatic bitters, bourbon, coffee, coffee liqueur, Fall, make it, nationalcoffeeday, PSL, pumpkin, Truvia, whiskey

Valentine’s Day Bar Cart Styling

February 8, 2017 by elana Leave a Comment

Turn down the lights, turn up the music, and put a little something sexy on… your bar cart.

A well stocked bar cart is essential for setting the mood. Sure, you’ve got the booze (ahem, maybe some chocolate whiskey too?), but don’t forget the accessories! Some glittering coasters and cups look awful nice against a roaring fire. And nothing says love more than hand squeezing some limes, except maybe some heart shaped drink stirrers? Want to go over the top? Perhaps you need a pink neon sign proclaiming your love (of cocktails) to hang over your freshly adorned bar cart.

1. Chocolate Whiskey 2. Glass Citrus Juicer 3. Blush Decanter 4. Hammered Brass Coasters 5. Gold Wine Opener 6. Neon Cocktail Sign 7. Copper Mule Mug 8. Feelin’ Tipsy Drink Stirrers 9. Beth Kushnick Bar Cart

 

Catch up on all the gift guides here!

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Filed Under: Gift Guide Tagged With: bar accessories, bar cart, bar tools, bourbon, gift guide, gifts, holiday

What You Should Be Drinking on Super Bowl Sunday

January 31, 2017 by elana Leave a Comment

Let’s get ready to foooooot balllllllll!!!! Right? Pretty sure that’s what they say at football games. Let’s make some drinks.

Hot Ward 8 Cocktails

 The Pineapple Hop Cocktail

Texas Tea Beer Cocktail

Rhubarb-Vanilla Beer and Pisco Cocktail

5 Spice Bourbon Punch Cocktails

Irish Coffee Jello Shots 2 Ways

And if you must….

Fireball Cider

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Filed Under: Recipes Tagged With: beer, bourbon, hard cider, pisco, whiskey

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