Go the extra mile this year and make them something delicious for the holidays. Just make sure there’s booze in it.
ThisÂ post is brought to you by Jackson Morgan Southern Cream. Recipes and ideas are my own.
Don’t ever let someone tell you s’mores are only for summer. Can you get your hands on a kitchen blow torch? Yes? Then you’ve got a reason to have s’mores all year round.
Today though we’re going to be drinking our s’mores! Holiday style!
We’re back at the bar mixing it up with Jackson Morgan and their delicious, and very holiday appropriate, Peppermint Mocha Cream. I always associate peppermint and chocolate with Christmas time. It’s about the only time of year I bake something with that flavor profile because there is always a party I can bring them to. See, you are either a lover or a hater of that flavor combo. I, obviously, am a lover. My husband on the other hand…. Let’s just say if I make some Grasshopper Brownies and don’t have a reason to bring them out of the house, I am probably consuming that whole pan by myself. I’d tell you I would regret it, but I’d be lying.
This is also perfect for holiday time because it’s pretty decadent. When are you infusing browned butter into whiskey and topping your cocktails with marshmallow creme? During the holidays, when all bets are off. So let’s talk about what is going into this s’mores cocktail. First, Peppermint Mocha Cream, of course. Next takes a little prepping but it’s worth it for the final result and you also get extra to just chug straight if you choose: brown-butter infused bourbon. This gives the cocktail a subtle nutty, buttery component that you’d get from the graham cracker. And a s’mores cocktail wouldn’t be complete without marshmallows! I’m giving you an easy way and a homemade way to do this in the recipe below. Both will work but honestly, making your own version of marshmallow Fluff is dang easy!
You might think that the consistency would be very thick and rich tasting, but the brown-butter bourbon cuts through the peppermint mocha cream for a nice balance. Served over ice the cocktail goes down very smooth and the peppermint is not quite as strong as it is on its own. Torching the marshmallow creme binds it together a bit so you can pop off pieces from the top while sipping on your drink. It’s like you have your own bar snack you don’t have to share.
Some notes on the cocktail:
- I’ve made the recipe for one but this easily doubles and batches well.
- The brown-butter bourbon yields 16 ounces (2 cups) so there is plenty left over if you are going to batch multiple drinks.
- The topping is marshmallow creme, not marshmallows. The marshmallow creme has a soft consistency and therefore easily piped.
- If you are torching the marshmallow creme, useÂ heat proof glassware. Even kitchen torches get quite hot and I don’t want to be held responsible if you explode your favorite vintage glass.
For the cocktail:
3 ounces Jackson Morgan Peppermint Mocha Creme
2 ounces brown-butter infused bourbon
marshmallow creme (I made this recipe from The Kitchn, but store bought Fluff will work as well)
graham cracker for garnish
In a shaker filled 2/3 with ice, add in theÂ Jackson Morgan Peppermint Mocha Creme andÂ brown-butter infused bourbon. Shake well for 20 seconds and then strain into a heat-proof glass or mug filled with fresh ice. Pipe marshmallow creme on top. Using a kitchen torch,brÃ»lÃ©e the marshmallow creme to desired “doneness’ (I like mine lightly toasted but I know some of you probably like your s’more’s marshmallows burnt to a crisp). Garnish with a graham cracker square.
For the brown-butter bourbon:
*Adapted slightly from Gabriella Mlynarczyk for NYT Cooking
16 ounces bourbon
1 stick (4 ounces) unsalted butter
- Pour bourbon into a wide mouth jar or heat-proof container. Cut butter into cubes and add to a heavy-bottom small saucepan over medium-low heat. You’ll need to watch the pan as the butter will go from being nutty and golden to burnt pretty fast. Watch for the butter to start to foam and stir until you see some brown flecks on the bottom of the pan. At this point you’ll smell a nutty aroma, like hazelnuts. Remove the pan from the heat. Let cool for a minute and then pour into the bourbon. Whisk together until well incorporated and let sit at room temperature for one hour. Then refrigerate at least 8 hours or overnight.
- The fat will separate from the bourbon while it cools. Use a butter knife to loosen the edge of the fat and it should pop right out of the container. Then strain bourbon through a coffee filter to remove any additional fat solids and debris from the butter. Store in an airtight container in the fridge.
I’m not one to tell you guys what to do, but if you’re looking for something to make this week for your holiday table, here are a few suggestions!Â Happy Thanksgiving everyone!
I’m back east right now visiting with family in New England and everywhere I go I am reminded of just how much more itÂ feels like Autumn. Besides the fact thereÂ is an actual chill in the air, we drive by corn mazes and apple stands and people really deck out their houses for Halloween. EntireÂ towns decorate for Halloween. I’m trying not to think about the 90Â° temps that we will be returning to in Southern California. For now, I’m just going to soak all this Autumn in and give you guys some of my favorite Spooky, and just plain seasonally appropriate cocktails.
One week from tomorrow it’s OK to carry around a riding crop and wear a helmut in public. Be prepared. Get bourbon.
1. Feeling giddy napkin 2. Grow your own mint plants 3. Triple Crown NapkinsÂ 4. Gold Horse DrinkÂ StirrersÂ 5. Maker’s Mark BourbonÂ American Pharoah Commemorative Bottle (available May 1st!)Â 6. Mint Julep Simple SyrupÂ 7. Commerical Ice CrusherÂ 8.Â Silver Vintage Punch Bowl
What’s more sexy than your booze dripping in hot red wax? This year we’re skipping the bubbles and getting down to business.
1. Ludlows Jelly Shots 2. Gold Fringe Firecracker Drink Stirrers 3. CopperÂ Pineapple Tumbler 4. SilverÂ Pineapple Tumbler 5. Gold Flask Bracelet 6. Maker’s Mark Whisky 7. Stanley Adventure Flask 8. Mint Julep Lip Scrub 9. Motive Pure Electrolyte Hydration Pack
Catch up on all the gift guides here.
Come Christmas morning, I have to admit, I find the thrill of digging through a filled stocking almost more fun than opening the presents. One fun trinket after another (and there better be a damn chocolate orange in there). And yes, I may be in my 30’s but I still getÂ a stuffed stocking. This year, fill your loved one’s with booze.
1. Maker’s 46 2. Gold Shark Teeth Bottle Opener 3. Pink Flamingo Bottle Warmer Sock 4. Green Genie Bottle 5. Crystal Shaker 6. Bronze Lips 7. Bourbon Candle 8. Cactus Stir Sticks 9. Portable Wine Glass
Currently I am sitting in a nicely air-conditioned room while outside is reaching temperatures of 117Â°F today. My birthday was this past week and I’ve decided that I’d like to spend all of my 30-year birthdays drifting around in a pool, drink in hand (or in an inflatable cup holder, what’s wrong with that?) while spending a few days in Palm Springs. For most of my 20-year birthdays, I somehow coordinated almostÂ all of them to happen at bowling alleys and I’m a person who likes traditions so if I could somehow work it out that all of my 40’s are spent in castles in Europe I’d very much like that.
But I’m not in the pool today. It’s too hot. While it might seem that the best way to counteract the scorching heat would be toÂ live in the pool, I find that when temps creep almost to 120Â°F, the water ceases to be refreshing. The water, too, is hot.
So the backup plan is to escape to the air-conditioned comfort of the house, draw the shades, and make myself a beverage to cool off with. Sweet, icy drinks are no good when it’s this hot out. Anything with a high sugar content right now makes me cranky and gives me a headache, and that’s the last thing you want when you have guests that are around trying to celebrateÂ you. (Cake, by the way, does not count in this category.) So instead I batched up a savory, spicy syrup (because spicy is actually good for you when it’s hot out. Look at Indian food.) and mixed it up with some bourbon for a refreshing punch. Spicy bourbon punch is refreshing? Read about that argument here on Serious Eats when I just recently batched this drink up.
For now, I’ll park myself next to a large window, occasionally glance outside and remind myself it’s too hot to breathe and enjoy my cocktails in air-conditioned comfort. Happy weekend folks (and Happy Father’s Day to all you Dad’s out there)!
For the Five-Spice Syrup:
- Toast Sichuan peppercorns, star anise, cloves, and fennel in a dry, medium skillet over medium heat, tossing and stirring frequently until fragrant, about 1 minute. Add cinnamon stick, sugar, and water and place over medium high heat. Cook, stirring, until just starting to boil. Cover and remove from heat. Let rest for 2 hours. Strain into an airtight container. Five-spice syrup will last up to two weeks in the refrigerator.
For 4 Cocktails:
6 ounces bourbon, such as 4 Roses Yellow Label
3 ounces Five-Spice Syrup (see above)
2 ounces fresh juice from 2 to 3 limes
8 ounces club soda
Lime wedges for garnish
- In a pitcher, combine bourbon, 3 ounces Five-spice syrup, and lime juice. Stir well. Add club soda and stir gently. To serve, fill rocks glasses with ice, pour in 4-3/4 ounces of the cocktail and top with lime wedges.
The sweet, savory, and pungent flavors of the Five Spice Syrup are an excellent pair to the rich, slightly sweet bourbon. And when you add in the lime juice and club soda, the whole cocktail gets loosened up a bit and really is quite refreshing.
My “to make” list is getting out of hand lately. And sometimes those late night scribbles have me scratching my head the next day as I’ve written down just single words like “cream” or “beer” and cannot recall what I was trying to reference. I think I need to keep a recorder by the bed. But then transcribing the next day might prove to be just as perplexing.
Alas, there is nothing more straightforward than an Old Fashioned. Liquor, bitters, sugar, it’s all wrapped up neat for you and tastes good without all the extra foo-foo. Ok, so maybe a bartender is throwing on a flamed orange peel, or adding in a brandied cherry, or doing just a little bit of foo-foo-ness. But instead of adding on more, I thought I’d take a look at the base ingredients.
The Smoky Citrus Rum Old Fashioned was just the start of delving into looking at the Old Fashioned and seeing what new flavor combinations I could make work. This all stemmed, by the way, from another scribbled note for ideas that read “cleaned up old fashioneds with interesting bitters”. I mean, you could build 100 drinks off of that comment. And I just might do that. But for now I’m just giving you two.
And this one has a DIY project! Yay!
First, I realized that you all were going to get bored real quick if the only thing I was doing was changing up the bitters. Hell, I got bored with that idea after 2 minutes and moved on to the idea of homemade sugar cubes. So easy, right?! Wrong. Well, it’s going to be easy now because I spent the better part of a month trying out techniques and perfecting this. For you guys.
Things to know about making your own sugar cubes:
- You must use superfine sugar, granulated sugar does not make for a solid cube.
- Don’t try and speed this up by microwaving. All these recipe how-to’s I read on making sugar cubes all reference the microwave and I think they are ALL LYING. All the microwave did was melt my sugar, even on low power.
- Mini ice cube trays are amazing for perfectly sized cubes. But not necessary. Your choice.
These smoked sugar cubes taste amazing with sour cherry. Instead of doing that blasphemous thing where you muddle some neon cherries in a glass and call it and Old Fashioned, here I’ve combined sour cherry bitters from Miracle Mile with some tasty bourbon to compliment the heady smoked flavor of the cubes.
Smoked Sugar Cubes
1 cup superfine sugar
2 teaspoons smoke tincture
2 teaspoons water
- Combine sugar, smoke tincture and water in a bowl. Mix until well combined, similar to the texture of wet sand. Pack sugar into a mini ice cube tray, tamping down each hole. Alternatively, you can spread mixture out in a 1/4 size sheet pan (you might want to double the recipe amount) pressing down hard. Let mixture sit out to dry overnight. When sugar has hardened, pop cubes out of the molds, or cut cubes to size. Store in an airtight container.
Smoked Sugar and Sour Cherry Old Fashioned
2-3 mini smoked sugar cubes
2 dashes Miracle Mile Sour Cherry Bitters
2 ounces bourbon, W.L. Weller used here
optional, blood orange peel for garnish
- In a mixing glass, add sugar cubes then dash in bitters. Muddle to combine. Add ice 1/2 way up glass and pour in whiskey. Stir to combine about 20 seconds. Strain into a rocks glass with a single large ice cube or 2 smaller cubes. Express orange over the glass and add in peel.
The smoke lingers in the back but adds a strong backbone to the drink. Sour cherry bitters add just a touch of bitterness and some sweetness to the rich bourbon. I chose the blood orange for just a hint of citrus and mainly for aesthetics due to the lovely red speckling all over the orange peel.
Love our serving pieces? Check out what’s happening in our Etsy shop for props, vintage pieces, tiki mugs & accessories, and assorted entertaining must haves!
For those few of you who have aÂ job that gives you a 3 day weekend starting today, lucky you. I’m pretty sure that last time I had that Monday off I was in college… a long time ago in college. But let’s not focus on that for now. Even if your weekend is only two days long, or even one, I’ll also give you guys an excuse to drink a good cocktail. Here’s a roundup of my Fall favorites.