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Cocktail Pantry Twists: Pink Grapefruit Marmalade Daiquiri

December 5, 2019 by elana Leave a Comment

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comThe Cocktail Pantry Twists Series is made in partnership with Stonewall Kitchen. Recipe and ideas are my own.

Hello and welcome to day two in our Cocktail Pantry Twists series. We’re back with Stonewall Kitchen to show you how a breakfast staple can make a tasty addition to your drink.

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comMarmalades refer to jams made with citrus fruits, and while orange is most often associated with marmalade (I grew up with Paddington Bear and his marmalade toasts), all manner of citrus fruits can be used. For today’s cocktail, we’ll be using Stonewall Kitchen’s Pink Grapefruit Marmalade. This sweet tart jam is a delightful partner to rum. We’ll be using a white rum today so that the sugarcane and grassy notes found in the rum shine alongside the sweet-tart richness of the marmalade.

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comThis twist on a Daiquiri cocktail utilizes the sharp tartness of the grapefruit to compensate for limes that might not be the best in flavor, or if you’re using an alternative to lime juice (see the list below), then this will give it the citrus boost your drink needs! I find the sweetness of the marmalade to be enough for me, but if you’d like your drink to be a tad sweeter, try adding in a 1/2 ounce of simple syrup.

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comNO LIMES? TRY THESE ALTERNATIVES:

  • Meyer Lemons
  • Orange Juice
  • Organic, all natural bottled lime juice
  • Lemonade

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comPink Grapefruit Marmalade Daiquiri

2 ounces white rum
3/4 ounce freshly squeezed lime juice (or alternative, see list above)
1 heaping tablespoon Stonewall Kitchen Pink Grapefruit Marmalade
1/2 ounce simple syrup, optional
dried citrus wheel garnish

In a shaker, 2/3 filled with ice, add in the white rum, lime juice, Stonewall Kitchen Pink Grapefruit Marmalade, and simple syrup if using. Shake hard for 20 seconds, and then strain into a coupe glass. Garnish with citrus wheel.

Cocktail Pantry Twists: Pink Grapefruit Daiquiri // stirandstrain.comJoin us back here tomorrow for the final installment of our Cocktail Pantry Twists series! And remember to follow us on Instagram as we’re giving away ALL the Stonewall Kitchen products we used this week in our drink series!

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Filed Under: Recipes Tagged With: Cocktail Pantry Twists, Fall, lime, Pink Grapefruit Marmalade, rum, Stonewall Kitchen, white rum, winter

Halloween Time Cocktails!

October 25, 2019 by elana 1 Comment

Candy in cocktails? Sure, we’re all adults here…

Candy Inspired Cocktails with Master of Mixes // stirandstrain.com

Candy Inspired Cocktails

The Purple Halo Cocktail with Exotico Tequila Blanco and Mountain Valley Sparkling Essence Blackberry and Pomegranate. It's a color changing cocktail! // stirandstrain.com

A color changing cocktail: The Purple Halo

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

The Royal Affliction // stirandstrain.com

The Royal Affliction

Black Honey Cocktail: the anti-Valentine // stirandstrain.com

Black Honey Cocktail

Spiced Pumpkin Bourbon // stirandstrain.com

Spiced Pumpkin Bourbon

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

Spooky FANTA of the Paradise/Opera Cocktails

 

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Filed Under: Recipes Tagged With: amaro, Fall, gin, halloween, holiday, rum, tequila, vodka, whiskey

Kerrygold Chocolate Chile Cocktail

August 27, 2019 by elana Leave a Comment

Kerrygold Chocolate Chile Cocktail // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

When I speak with friends and readers about what they’re drinking this summer, I’ve gotten a lot of answers along the lines of simple, at home recipes, or maybe some light and refreshing Sangria when they’re out for brunch or happy hour. I don’t hear very often of dessert cocktails as there sometimes can be a stigma surrounding them. So of course I had to set out to create one that all of you can enjoy this summer.

Kerrygold Chocolate Chile Cocktail // stirandstrain.comSweet cocktails can many times feel too heavy, like you’ve just drank a bowl of ice cream, and honestly, no one should have to endure that. What I like about this drink is that while it leans towards a dessert it most definitely is not heavy. It walks the line between being light while also having a nice richness to it. That unexpected smoky flavor also gives it depth. Sound good so far?

Kerrygold Chocolate Chile Cocktail // stirandstrain.comKerrygold Chocolate Chile Cocktail // stirandstrain.comI’m back again with Kerrygold Irish Cream, who provide some richness with cream and a touch of chocolate to the drink. I thought that those chocolate notes would pair really well with some dried Oaxacan chiles I had in my pantry which have a sweet, smoky aroma to them. If you can’t find any Oaxacan chiles, try guajillo peppers instead. I also wanted to punch up the chocolate factor here and added in some chocolate liqueur (and if you’ve been following along with my summer recipes then here’s another recipe with chocolate liqueur for you to try!). Lastly, to round it out I added in some lime juice for balance.

The resulting drink has a smooth and rich mouthfeel with smoky undertones, creaminess from the kerrygold, and a slightly bittersweet profile. Zingy lime flavor and spice from the rum with chocolate and spice aromas. In short, not what you think of when you hear dessert cocktail. So let’s mix some up!

Kerrygold Chocolate Chile Cocktail // stirandstrain.comKerrygold Chocolate Chile Cocktail

1-1/2 ounces aged rum
3/4 ounce Kerrygold Irish Cream
1/2 ounce Oaxacan chiles syrup (recipe follows)
1/4 ounce chocolate liqueur
1/2 ounce lime juice

In a shaker filled 2/3 with ice, combine aged rum, Kerrygold Irish Cream, Oaxacan chiles syrup, chocolate liqueur, and lime juice. Shake about 20 seconds and strain into a coupe glass.

Oaxacan Chiles Syrup

1 cup sugar
1 cup water
1 large or 2-3 small dried Oaxacan chiles

In a small saucepan over medium-high heat, combine sugar and water. Stir to dissolve all the sugar and then add the whole dried chiles. Bring to a boil, and then lower to a simmer for 20 minutes. Remove from heat and let steep 1-2 hours, covered. Strain into an airtight container and store refrigerated up to one month.

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Filed Under: Make It, Recipes Tagged With: chile pepper, chocolate, chocolate liqueur, Kerrygold Irish Cream, lime, make it, rum

Classic Daiquiri Popsicles

July 19, 2019 by elana Leave a Comment

Classic Daiquiri Popsicles // stirandstrain.comI know, I know… “classic Daiquiri” is not usually in popsicle form, but since I’ve committed to bringing all of you more boozy popsicles this summer, you’ll just have to give this to me. And since today is National Daiquiri Day I thought, why not? The “classic” flavors found in a Daiquiri: rum, lime, and sugar are so delicious in frozen form (and trust me, I know a thing or two about frozen Daiquiris. See here, here, and here.). And it’s super simple!

Classic Daiquiri Popsicles // stirandstrain.comI really enjoy the floral sourness of limes, and here I wanted these to be extra… well, lime-y, so I zested a whole lime and added that into the mix in addition to adding a lime wedge to each popsicle. It gives the popsicle an extra punch of flavor, which is important when you’re dealing with frozen drinks/treats. Flavors tend to dull a bit when they are very cold, so you need to compensate for that.

Classic Daiquiri Popsicles // stirandstrain.comNow, I will say that proportion wise, this isn’t really a classic Daiquiri, as you can only add a small amount of rum to each popsicle in order to get a good freeze. Otherwise you’re looking at a slushy on a stick, which is really just a mess on your clothes. The base of these is more of a limeade with a touch of rum, but since all of the flavors are still in the realm of Daiquiri… I get get to call them Daiquiri popsicles.

Classic Daiquiri Popsicles // stirandstrain.comAnd now you get to make some!

Classic Daiquiri Popsicles

Makes 5 3-1/2 ounce popsicles

2-1/2 ounces white rum (I used Caña Brava here but sadly it is going away so use your favorite white rum)
1/2 cup lime juice, from 4-5 limes
3-3/4 cups water, divided
1/2 cup sugar
zest from one large lime
5 thin lime wedges

  • Pour the rum and lime juice into a large mixing glass with a spout.
  • Next, in a small saucepan, combine 3/4 cup of water and sugar. Heat until almost boiling, stirring constantly to dissolve sugar. Once sugar is completely dissolved, remove from the heat.
  • Pour sugar syrup into mixing glass and add in zest. Stir to combine.
  • This recipe uses a lay-flat popsicle mold, so lime wedges are placed in the molds and then each mold gets 3-1/2 ounces of the mixture. If you are using the standing molds, place lime wedges at bottom and pour mixture in.
  • Freeze for 18-24 hours until solid. Then remove from molds and enjoy!

Classic Daiquiri Popsicles // stirandstrain.com

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Filed Under: Recipes Tagged With: Caña Brava rum, lime, popsicle, rum, simple syrup, summer, white rum

Blue Hawaii Popsicles

June 12, 2019 by elana 2 Comments

Truvia Blue Hawaii Popsicles // stirandstrain.comThis post was made in partnership with Truvia®. Recipes and ideas are my own.

If you’re a regular reader around here then you know I am a big fan of all things tiki. And if you’re new, well, I’m a big fan of all things tiki! So, for our latest round of Boozy Popsicles for summer, I decided to revisit the very first tiki drink that I made years ago for our very first tiki party: The Blue Hawaii cocktail. This is a memorable drink for its bright blue hue thanks to Blue Curacao, and this kind of technicolor drink is what many people might associate tiki drinks with (along with tiny paper umbrellas).

Truvia Blue Hawaii Popsicles // stirandstrain.com

Truvia Blue Hawaii Popsicles // stirandstrain.comAt the time of the party I went out and bought one of those giant drink dispensers. Standing around making tiki drinks to order was not how I wanted to spend my entire evening. I filled it with this drink thinking to myself, this is way too much; no one is going to consume this much of a blue drink. Well, to my surprise they did, and there were a number of people bummed when it was all gone. Why? Because it’s just a great, easy drinking cocktail: rum, blue curaçao, citrus, pineapple, and coconut cream. And this winning combo easily translates into a flavorful popsicle.

Truvia Blue Hawaii Popsicles // stirandstrain.comTo sweeten up these popsicles, we’re using Truvia® Natural Sweetener packets along with fresh citrus instead of the bottled sweet and sour mix that is usually called for in this recipe. That means your popsicles will have fewer calories, and none of that gross synthetic stuff, thanks to zero-calorie Truvia. And they will taste just as sweet! I love using the Truvia packets for these recipes because it means one less thing I have to measure, just count out a few packets and you’re done.

Truvia Blue Hawaii Popsicles // stirandstrain.comAlso, if you’re looking to make these non-alcoholic, just sub the white rum with a bit more pineapple juice and coconut cream. Or add in a few more pineapple chunks! These jewel-toned popsicles are so beautiful everyone’s going to be asking for one!

Truvia Blue Hawaii Popsicles // stirandstrain.comNow, the look of these popsicles will change depending on what kind of popsicle mold you have. I have a lay-flat kind like this, however, you might have the kind that is vertical. You can layer these any way you’d like. Or even just mix everything together and freeze. It’s really up to you and won’t change the taste.

Truvia Blue Hawaii Popsicles // stirandstrain.comOk, let’s make some popsicles! Tiny paper umbrellas optional!

Truvia Blue Hawaii Popsicles // stirandstrain.comBlue Hawaii Popsicles

makes 5, 3-1/2 ounce popsicles

5 ounces coconut cream
4 Truvia Natural Sweetener packets
10 pineapple chunks
1 ounce freshly squeezed lime juice
4 ounces white rum
3 ounces freshly squeezed lemon juice
3-1/2 ounces pineapple juice
blue food dye

popsicle sticks

  • Mix together the coconut cream and Truvia Natural Sweetener packets. Set aside.
  • If you have the lay-flat molds, insert popsicle sticks. If not, skip this step for now.
  • Place pineapple chunks in the mold and then pour in coconut cream evenly between molds.
  • Freeze for about an hour.
  • While the cream layer is freezing, mix the blue layer by combining lime juice, white rum, lemon juice, pineapple juice and blue dye.
  • Remove popsicle molds from freezer, pour in blue mixture, add popsicle sticks if using vertical molds, and place back into freezer. Freeze at least 8 hours or overnight.
  • To serve, remove from freezer and let stand about 5 minutes. Gently remove and serve!

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Filed Under: Recipes Tagged With: coconut, lemon juice, lime, pineapple, popsicle, rum, summer, Truvia, white rum

Kerrygold Spiked Horchata

June 7, 2019 by elana 1 Comment

Kerrygold Irish Cream Spiked Horchata // stirandstrain.com

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

Before moving to Los Angeles almost two decades ago, I had never come across Horchata on the east coast. Not to say that it didn’t exist there, but in the Irish and Italian neighborhoods I grew up in, tacos came from blue boxes and that was the extent of my Mexican cuisine knowledge. When I first arrived here and discovered soft tacos, I also was introduced to the sweet, milky, cinnamon flavored drink called Horchata.

Kerrygold Irish Cream Spiked Horchata // stirandstrain.com

Kerrygold Irish Cream Spiked Horchata // stirandstrain.comAt first I was a little skeptical, who drank milk made of rice (this was before it was cool to drink MYLK)?! But once I tried a sip, I was hooked. Now, Horchata, which can be found beyond Mexico into South America and Spain, as well as similar variations in other cultures, is not necessarily made of rice. Ground nuts and seeds are also common. Here in Los Angeles we mostly are served Horchata made of rice and sweetened with vanilla and cinnamon.

Kerrygold Irish Cream Spiked Horchata // stirandstrain.comWhile sitting outside recently enjoying a glass and finally welcoming some warmer temps here, I thought to myself: this would taste excellent as a cocktail too. So, today, in collaboration with Kerrygold Irish Cream, I’ve created an almond based version, heavy on the cinnamon and vanilla, with some spicy notes from gold rum, and a creamy finish with hints of chocolate from the Kerrygold Irish Cream.

This is delicious on its own, but I wouldn’t turn down a side of tacos to have along with it!

Kerrygold Irish Cream Spiked Horchata // stirandstrain.com

Kerrygold Spiked Horchata

1-1/2 ounces gold rum
1 ounce Kerrygold Irish Cream
3/4 ounce cinnamon-vanilla syrup (recipe follows)
1-1/2 ounces almond milk

freshly grated cinnamon for garnish

In a shaker 2/3 filled with ice, combine the gold rum, Kerrygold Irish Cream, cinnamon-vanilla syrup, and almond milk. Shake 20 seconds and strain into a pint glass filled with crushed ice. Grate fresh cinnamon over the top and enjoy!

Cinnamon-Vanilla Syrup

1 cup sugar
3/4 cup water
3-4 cinnamon sticks, 2-3″ in length
1 vanilla bean pod, split

In a medium saucepan over medium-high heat, combine sugar, water, cinnamon sticks and vanilla bean pod. Bring to a boil, stirring constantly to dissolve sugar. When sugar is dissolved, remove from heat, cover, and let sit two hours. After two hours, strain into an air-tight container. Keep refrigerated up to two weeks.

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Filed Under: Recipes Tagged With: cinnamon, gold rum, horchata, Kerrygold Irish Cream, rum, summer, vanilla

Make or Buy: Cold Brew Coffee Liqueur

March 30, 2019 by elana 1 Comment

Make or Buy: Coffee Liqueur // stirandstrain.comSqueeeezing in here at the end of the month (and what a month…. so glad it’s over), this might just be our easiest DIY of the bunch so far. If you can boil some water, you can make… Coffee Liqueur.

Make or Buy: Coffee Liqueur // stirandstrain.comFor today’s post, we’ll be comparing coffee liqueur made with cold brew coffee. I have seen some infusions with coffee beans, and while we’ve done something similar for cocktails around here before, since the coffee liqueur that can be bought is made with cold brew, it made sense to match apples to apples. Also, since many of these posts have some content that is repeated in the pros and cons, I’ve decided to bullet point each to make it a bit easier to read and streamlined. Let me know what you think in the comments or through social; I’m here for you.

Make or Buy: Coffee Liqueur // stirandstrain.comTo Buy: Mr. Black Cold Brew Coffee Liqueur (vodka base)

  • Pros:
    • Available to purchase at a liquor store near you
    • Strong coffee taste
    • Minimal ingredient list
  • Cons:
    • Only available to buy in CA, NY, the UK, and Australia
    • Flavor is singular in that you’re only getting a coffee flavor and nothing else
    • Cannot adjust sweetness level

Make or Buy: Coffee Liqueur // stirandstrain.comTo Make: Homemade Cold Brew Coffee Liqueur (aged rum base)

  • Pros:
    • Very few ingredients
    • Super easy to make for a DIY project, just make a rich simple syrup and get some cold brew coffee
    • You can adjust the flavor to your liking
    • You can adjust the sweetness level
    • Scales up or down depending on how much liqueur you’d like
  • Cons:
    • It takes a minimum of 3 days to make, plus more if you brew your own cold brew
    • Flavor may not be consistent from batch to batch
    • You have to make it

Make or Buy: Coffee Liqueur // stirandstrain.com

And how do they compare in a cocktail? When I think coffee in cocktails I immediately think of a White Russian, so that’s what I compared both in today. Mr. Black stands out with a bold coffee taste and a rich flavor profile. My home brew coffee is lighter not only in color, but also in flavor. I wanted a coffee liqueur that had layers of other flavors in it like vanilla and spice, so the base is an aged rum. This also means that the coffee is more subdued.

Notes: If you want a stronger coffee taste I would suggest using a cold brew concentrate and playing around with the flavor until it suits your preference. Also, you could switch to a vodka base and cut the vodka back to 1-1/4 cups.

Make or Buy: Coffee Liqueur // stirandstrain.com

So there you are, two choices when it comes to a coffee liqueur. Will you make it or buy it? Let us know!

Cold Brew Coffee Liqueur

1-1/2 cups cold brew coffee (brew your own or buy your favorite unsweetened brand)
1 cup demerara sugar
1/2 cup water
1-1/2 cups aged rum

If brewing your own cold brew, do that at least 24 hours before starting to make the liqueur. Next, in a small saucepan, combine demerara sugar and water. Bring to a boil, whisking to combine. Turn the heat down to a simmer and continue to whisk until all the sugar has dissolved. Remove from the heat and let cool to room temperature. In a liter jar, combine cold brew coffee, syrup and rum. Seal and shake gently to combine. Let the liqueur sit for three days in a cool, dark place, agitating it every day. After three days, liqueur will be ready to consume.

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Filed Under: Make It, Make or Buy, Recipes Tagged With: coffee, coffee liqueur, demerara sugar, make it, make or buy, rum, vodka

Port Dues Cocktail

March 28, 2019 by elana Leave a Comment

Kerrygold Port Dues Cocktails // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

This past Monday, in our Monday Booze News, I referenced that the newest wave of tiki cocktails and culture is turning down a darker road (I joked that it had become a moody teenager). This new turn, which is apparently referencing a much older version of tiki… just proves that the fantasy can be whatever you’d like it to be in your head.

Kerrygold Port Dues Cocktails // stirandstrain.comWhat I’m getting at is this, Tiki cocktails have come a long way and these new modern nods are just as interesting, and sometimes, much more complex and delicious, than the originals. And today I have a very out there, very delicious, addition to this new wave, the Port Dues Cocktail.

Kerrygold Port Dues Cocktails // stirandstrain.comKerrygold Port Dues Cocktails // stirandstrain.comIf you’re a familiar reader around here you may have noticed that I partnered with Kerrygold Irish Cream a few months back and I have been experimenting with this Irish cream liqueur to show how versatile (and OMGGGGG so good) it is. There’s a lot of times people see a liqueur and box it into a known and familiar category, and I feel part of my job here is to break those rules. Sure, I made frozen Irish Coffee cocktails with it and Grasshopper brownies, but did you check out the edible cocktails and the egg cream??

Kerrygold Port Dues Cocktails // stirandstrain.comSo I’m super excited about this cocktail, with nods to some of my favorite tiki drinks and especially to the Missionary’s Downfall with the herbal, minty notes from the fernet. You’d be surprised, but there are actually quite a number of tiki drinks out there that incorporate a hint of chocolate in them too. Using the creamy, rich Kerrygold Irish Cream here gives this dry, rum forward cocktail with a sour punch an unexpected twist with a hint of chocolate at the end.

Could the Port Dues be the dark, brooding cousin to the bright and poppy drinks of the midcentury? Try one and find out!

Kerrygold Port Dues Cocktails // stirandstrain.comPort Dues

1-1/2 ounces aged rum, Haitian 8 year used here
1/2 ounce tawny port
1/2 ounce Kerrygold Irish Cream
1/2 ounce freshly squeezed lemon juice
1/4 ounce fernet
1 dash Angostura bitters
Garnish: mint and brandied cherries

In a shaker filled 2/3 with ice, combine rum, port, Kerrygold Irish Cream, lemon juice, fernet, and bitters. Shake 20 seconds and strain over a rocks glass filled with fresh crushed ice. Garnish with mint and brandied cherries.

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Filed Under: Recipes Tagged With: angostura, cherries, fernet, Haitian rum, Kerrygold Irish Cream, lemon juice, mint, port, rum, spring, tawny port, tiki

Rose and Spice Hot Buttered Rum

March 19, 2019 by elana Leave a Comment

Rose and Spice Hot Buttered Rum // stirandstrain.comThis post was made in partnership with Truvia®. Recipes and ideas are my own.

Last month I celebrated eight years writing here on Stir and Strain. Eight years gets you past the seven year itch, but not as weighty as the big TEN. It feels significant to still be writing in a landscape where quick, fleeting snapshots are the norm. And also, I always really liked the number eight.

Rose and Spice Hot Buttered Rum // stirandstrain.comRose and Spice Hot Buttered Rum // stirandstrain.com My very first post on this site was for a Hot Buttered Rum, and it’s been almost that long since I’ve made one again. Today I thought I’d change that and bring you all something with a hint of spring, but that’s still warm and cozy. If the idea of florals in your cocktails makes you a bit wary, I can assure you, this isn’t going to taste like someone dumped your grandmother’s potpourri in your cup.

Rose and Spice Hot Buttered Rum // stirandstrain.comWe’ve teamed up with Truvia to add some sweetness to your cup today. The Truvia Natural Sweetener packets make recipe time so easy and we’ve got two uses for them in our recipes below. The pre-portioned packets mean one less measuring spoon to wash as we’ll need one packet per cup. We’ll also use the packets to crystalize a few rose petals and make the most gorgeous garnish for your cocktail.

Rose and Spice Hot Buttered Rum // stirandstrain.comAdding butter to a hot drink feels way more common today than it did when I first started writing on there. Now, everyone is putting butter in their coffee or tea… they’re just learning how rich and delicious it makes sipping their drink. In much the same way adding an egg white to a chilled cocktail gives a silky mouthfeel to the drink, adding butter to a hot cocktail has a similar effect. It also feels slightly indulgent, but since we’re using Truvia to sweeten the drink, it’s made with less sugar than if we used ordinary cane sugar.

Rose and Spice Hot Buttered Rum // stirandstrain.comAnd the taste? There are lots of warm baking spices mixed in from the aged rum and the butter mix. The roses give a very subtle aroma to the drink when you lean in to take a sip, and the flavors mingle well together with those spices. Make this an indulgent cup to have for a “High Tea” or make a batch for a weekend afternoon get-together.

And definitely don’t wait eight years to make another one of these. Let’s mix one up!

Rose and Spice Hot Buttered Rum // stirandstrain.comRose and Spice Hot Buttered Rum

1-1/2 ounces aged rum
1 Truvia Natural Sweetener packet
1 tablespoon rose butter batter (recipe follows)
3-4 ounces hot water

garnish with crystalized rose petals (DIY follows)

In a heat proof mug, add in butter batter and sprinkle Truvia Natural Sweetener over the top. Pour in rum and then hot water. Let sit one minute and then gently mix to combine. Garnish the glass with a crystalized rose petal.

Rose Butter Batter

4 tablespoons unsalted butter, softened
1 tablespoon dried rose petals
1/4 teaspoon ground ginger
4 green cardamom pods

First, open cardamom pods and scrape out seeds. Grind them in a mortar and pestle or with a spice grinder. Next, combine butter with rose petals, ginger and ground cardamom. Use immediately or refrigerate up to a month.

Rose and Spice Hot Buttered Rum // stirandstrain.comCrystalized Rose Petals

1 egg white
3 Truvia Natural Sweetener packets
6 fresh rose petals, organic and pesticide free

In a small bowl, add a dash of water to the egg white. Stir to combine. Empty Truvia Natural Sweetener packets in another small, shallow bowl. To crystalize, use a small paint brush to brush egg white thinly onto petals in desired location (edges, corner, the entire petal, etc…). Lightly dip the rose petal into the Truvia to coat. Gently shake off excess Truvia and place on a drying rack. Let dry an hour before use, or until hardened.

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Filed Under: Make It, Recipes Tagged With: butter, cardamom, ginger, make it, rose, rum, Truvia

Up All Night Cocktail

December 28, 2018 by elana Leave a Comment

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

If you were to ask me about superstitions, I’d say they’re not something I believe in. Except… I’d kinda be lying. See, the thing is, some years ago I developed this superstition that how I rang in the New Year would somehow dictate how my next year would be. I took this as vague or as specific as I wanted and I find myself thinking about that now as we approach the coming new year.

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.com

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.comFight with a friend at a NYE party? I’m going to spend the next year having issues with this person. Fell asleep before the ball dropped? I’m going to have trouble meeting deadlines next year. Spend an amazing time with a guy I’d only just started seeing two months ago? Well, then obviously I was going to marry this guy. (All three are true by the way!)

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.comI am a notorious early bird in my family. It’s probably the reason I went to work as a barista instead of a bartender when I first moved out to L.A. It’s part of the reason I heave a big sigh come NYE; I know I’m going to have trouble staying awake. So this year I’m doing a little pre-planning. First, I’m going to push my kids on their grandmother on the 31st and take a long afternoon nap. Next, I’ll be strategically planning my cocktail for the night. It will, of course, have coffee in it. Not just any coffee, I’m infusing some aged rum with a blend of arabica and robusta coffee. Why? Because arabica has a great flavor and robusta brings the CAFFEINE!

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.comI teamed up with Kerrygold Irish Cream to make my perfect NYE sipping cocktail. Mainly, I wanted something reminiscent of a latte that I could enjoy over the course of the night. I’d save the champagne for the countdown toast of course, before making a swift and silent exit. Now, this pre-planning also includes making this coffee infusion; it takes two days. Alternatively, if you’ve got a coffee liqueur you’d rather sub in and save yourself this DIY project, well, then you do you.

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.comIf this were to be my coffee order, I’d say it’s a mocha-vanilla-almond-spiced latte. But, you know, spiked. The Kerrygold Irish Cream brings a silky-rich mouthfeel from the cream and just a touch of chocolate, which is how I prefer my coffee drinks when I go the mocha route. The whiskey in there goes quite well with the aged rum and they impart a subtle spice and vanilla flavor that gets enhanced by the addition of Drambuie and a few drops of vanilla extract.

And because it’s New Year’s Eve and we’re feeling fancy, I broke out the edible gold stars for a sparkling garnish for just a hint of glitz. You definitely need a little glitz on this holiday.

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.comLet’s get ready for that countdown and make some drinks!

Up All Night Cocktail

1-1/2 ounces coffee infused aged rum, recipe follows (or sub 1-1/4 ounces aged rum with 1/2 ounce coffee liqueur)
1/2 ounce Kerrygold Irish Cream
1/2 ounce orgeat
1/4 ounce Drambuie
3 drops vanilla extract
edible gold stars for garnish

In a shaker filled 2/3 with ice, combine coffee infused aged rum, Kerrygold Irish Cream, orgeat, Drambuie, and vanilla extract. Shake to combine about 20 seconds and strain into a double rocks glass with fresh ice. Optionally garnish with some edible gold stars, for that NYE glitz.

Up All Night Cocktails with Kerrygold Irish Cream // stirandstrain.comCoffee Infused Aged Rum

14 oz. aged rum
1/2 cup coffee beans (blend of arabica and robusta), lightly crushed

Combine ingredients in an airtight container (I reused my rum bottle). Swirl to cover the beans. Let sit for 2 days. Fine strain to catch the coffee bean bits (I like using this nut bag for these kind of jobs). Bottle. Use within two years.

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