9 Ladies Dancing Scotch Punch

9 Ladies Dancing Scotch Punch // stirandstrain.comHoliday season is punch season. Ok, well, holiday season means more punch at every party. Everyone wants a punch, but let’s be honest, most of them are pretty meh.

Holiday season also means that hosts are pulling out the good booze because, hey, they’re in the spirit of sharing right now. I see a lot of Scotch brought out. Good scotch. Sometimes so good I’m hesitant to tell the host they should hang on to it and not start passing it about willy nilly. But then I’m selfish and want to drink said scotch so I’m shutting up about it.

9 Ladies Dancing Scotch Punch // stirandstrain.comThis holiday season I decided to combine both. I also wanted to create a punch that people who turn their noses up at scotch would like… and I did it. In fact, I got to test this punch out on a pretty varied crowd before I posted it. Initially when I showed up with the punch, people would eagerly ask what was in it then inevitable scrunch their nose as I listed scotch as an ingredient. People who don’t usually drink scotch really tend to have strong opinions about what they assume it will taste like: gym socks, band aids, burnt…stuff… So they already have a negative opinion before they start.9 Ladies Dancing Scotch Punch // stirandstrain.com

But the thing about holiday parties is that you always end up staying longer than you thought, and by this point you’re drinking whatever is left. For these people, initially turning down the scotch punch, they begrudgingly took a glass after finding out someone had drank all the good champagne. And then they found themselves confounded: they really liked the punch made with scotch.

Color me amused when the same folks who seemed genuinely annoyed/disgusted/sad when told the giant bowl of punch was made with scotch later came up to me with giant grins asking again what was in that punch? Had I just made converts of this bunch?9 Ladies Dancing Scotch Punch // stirandstrain.com

It’s holiday time, the season of giving, so I hope you all will allow me this one time to toot my own horn and smirk just a little as person after person drank up a scotch punch they earlier swore they’d never touch. Curious about the name? If you know your holiday songs, then you’ve recognized this from the 12 Days of Christmas. My punch, with 9 integral ingredients, was for a party with this theme. The Table Set guys sure love a theme party.

Now it’s your turn to try it. Please, be honest, and let me know if I’ve made you a convert too.

For the Vanilla Cinnamon Syrup:

4 (3- or 4-inch) cinnamon sticks
1 vanilla bean, split and seeds scraped
1 cup sugar
1 cup water

In a medium saucepan, combine cinnamon sticks, vanilla bean seeds and pod, sugar, and water. Bring to a boil over medium high heat, remove from heat and let stand for 1 hour. Strain. The syrup can be refrigerated in an airtight container for up to 2 weeks.

For the Chai Tea:

2 cups boiling water
3 chai tea bags

Combine boiling water and tea in a heatproof container. Let steep for 4 minutes. Discard tea bags and let tea cool to room temperature before adding to punch.

For the Punch:

1 (750 ml) bottle blended Scotch, such as Monkey Shoulder
2 1/4 cups Lustau East India Solera Sherry
3/4 cup fresh juice from about 6 lemons
1 1/2 cups Vanilla Cinnamon Syrup
2 cups Chai Tea
1/8 cup Angostura bitters
6 orange wheels, star anise, ice block*, for garnish

In a punch bowl or large container, combine Scotch, sherry, lemon juice, syrup, tea, and bitters. Stir to combine. Refrigerate for 5 hours or up to overnight. When ready to serve, add an ice block and garnish as desired.

*If you want to get really festive, you can add some decorative elements to your ice block. I added extra cranberries to mine. As the night progresses and the ice melts, they’ll start popping out and floating about. So make sure whatever you use is washed and makes sense with the rest of the ingredients!

So yes, scotch is definitely present. I chose Monkey Shoulder blended scotch, which offers a strong punch of malt, smoke, and baking spice flavors, perfect for a winter punch. Next I added in some chai tea just below full strength. The tea adds a wonderful assortment of appropriate flavors: cinnamon, cloves, star anise, cardamom and black pepper all work beautifully with the whisky. Then I followed that up with Sherry for a little sweet nuttiness; Angostura for bitterness but also extra spice; and vanilla-laced cinnamon sugar syrup for a slightly floral and woodsy sweetness.

 

This recipe was originally posted on Serious Eats.

Homemade Boozy Gift Round Up

Everyone loves receiving a homemade gift of the food variety. Even more so when it tastes good! Here’s a quick round up of some of my favorite items to make and give.

Make It: Mocha Pecan Rum Balls // stirandstrain.com

Mocha Pecan Rum Balls

 Kiss of Fire Aperol Jellies // stirandstrain.comKiss of Fire Aperol Jellies

Fernet Branca Jelly // stirandstrain.com

Fernet Branca Jelly

Make It: Meyer Lemon Bitters // stirandstrain.com

Meyer Lemon Bitters

holidayspicesyrups1

Holiday Spice Syrups

Vanilla Bourbon Caramel Sauce // stirandstrain.com

Vanilla Bourbon Caramel Sauce

Angostura Brownies // stirandstrain.com

Luxardo Cherry and Angostura Brownies

Jameson Whiskey Truffles // stirandstrain.com

Jameson Whiskey Truffles

Molasses, Cocoa Nib & Black Strap Rum Cookies // stirandstrain.com

Molasses, Cocoa Nib & Black Strap Rum Cookies

Make It: Mocha Pecan Rum Balls

Make It: Mocha Pecan Rum Balls // stirandstrain.comIt’s that time of year where I put booze in baked goods and share the recipe with you!

This year I participated in the Great Food Blogger Cookie Swap once again. I was so set on making rum balls (it’s another thing I’m getting to cross off the “to make” list) that I didn’t really think about how well they would transport across the country. So, if you’re reading this and you received a box from me… apologies if they were either melted/smooshed/etc… Hopefully that shouldn’t matter cause you thought they tasted so good you ate them anyway.

cookie swap

These rum balls are different from what I grew up with. Mostly they’re like fudge chock full of nuts and aged rum. Then rolled around in coffee flavored jimmies. Do you call them jimmies? Apparently these are one of those regional food items that every part of the country calls something else. You may know them as sprinkles. Or.. I dunno. What else do people call them? I also grew up eating American Chop Suey which apparently only people from Rhode Island and New Hampshire eat.Make It: Mocha Pecan Rum Balls // stirandstrain.com

There is no actual baking in this recipe. Yes, there’s a double boiler but all that is required of you there is to get some water hot and then stir for about 5 minutes. What I’m really saying here is don’t be afraid of the confection; it’s amazingly simple to make but looks super hard and that means people will fawn all over you for making this.Make It: Mocha Pecan Rum Balls // stirandstrain.com

I’m keeping this post short. It’s the holiday season! You all have a million other cookie recipes to make (or gawk at).Make It: Mocha Pecan Rum Balls // stirandstrain.com

Let’s do this!

Adapted from Carla Hall’s Rum Balls

1/4 cup aged rum, Brugal 1888 used here
6 ounces semi-sweet chocolate (70%), finely chopped
4 tablespoons butter
1/4 cup pecans, toasted and finely chopped
1-1/2 cups powdered sugar
1 teaspoon instant espresso powder
1/2 teaspoon salt
coffee flavored jimmies for rolling

  1. Heat the rum in a small skillet over medium until reduce by half. Set aside.
  2. In a heat proof bowl, melt chocolate, espresso and butter over a double boiler (or if you don’t have one, a medium sized sauce pan with about an inch of simmering water with a stainless steel bowl on top will also work). Stir to combine.
  3. Remove from heat and stir in the pecans, rum, powdered sugar and salt until fully incorporated. Allow mixture to cool to room temperature. This can also be prepared a few days in advance and stored, covered, in the fridge. (If refrigerating, let mixture fully come to room temp before trying to scoop.)
  4. Portion dough into 1-inch balls and roll in sprinkles. Chill in an air tight container until ready to serve.

The consistency is very close to fudge with lots of crunchy bits from the pecans. While present in flavor, the rum takes a backseat and is pretty subtle. If you want more punch from the rum, then increase rum by a tablespoon before reduction.Make It: Mocha Pecan Rum Balls // stirandstrain.com

Happy holidays guys! I hope you try your hand at making these!

Spiced Averna Toddy

Spiced Averna Hot Toddy Cocktail // stirandstrain.comThis winter season you’re going to drink some hot cocktails (unless you’re in the Southern Hemisphere where you got another 6 months for that. Unless you like hot drinks in hot months. Hey, I drink iced coffee all year round now.) and more than likely a lot of them will have the same old familiar base. While whiskey is always a good partner, or even some nice aged rum, today I turn to a maybe an unlikely addition: Averna.

I love Averna, and you’ve seen it pop up on this site from time to time, but never warmed up. And now that I’ve had it warmed up, I can’t believe it took me so long to do it!Spiced Averna Hot Toddy Cocktail // stirandstrain.com

Serious Eats had asked me to come up with a hot drink for this cool season and frankly it took a moment of head scratching to figure out what to make. I kept struggling with how I’d make hot whiskey interesting…until I nixed the whiskey altogether. Then what you get is a flavorful hot toddy that’s low on the ABV and the perfect beverage you can start offering with brunch all the way up through dinner. I like a cocktail that has that much potential.Spiced Averna Hot Toddy Cocktail // stirandstrain.com

Now you know I can’t leave good enough alone, and I always give you a bit of homework on here in order to make some of these drinks, so it should come as no surprise that I’m requiring a deep, dark brown sugar syrup steeped with peppercorns and cinnamon to accompany this toddy. As much as I like Averna, adding this syrup in there gives it so much flavor, and it kinda comes out tasting like a spicy tea (without the tea).

So curl up alongside a fire with a good cocktail book and one of these Averna Toddies this winter. And save the whiskey for something else.Spiced Averna Hot Toddy Cocktail // stirandstrain.com

For the Spiced Syrup:

1 cup water
1 cup brown sugar
2 tablespoons whole black peppercorns
4 cinnamon sticks

  • Combine water, brown sugar, peppercorns, and cinnamon sticks in a medium saucepan over medium-high heat. Bring to simmer, stirring, and remove from heat. Cover and let sit for an hour and a half. Strain and store in an airtight container, refrigerated, for up to two weeks.

For the Cocktail:

1 ounce Averna
1/2 ounce spiced syrup
1/2 ounce freshly squeezed juice from half a lemon
4 ounces boiling water
Lemon peel for garnish

  • In a heat proof mug, combine Averna, spiced syrup, lemon juice, and boling water. Garnish with lemon peel and serve immediately.

Warm and bright from the lemon. Lots of strong spice with hints of caramel and a touch of bitterness. The cinnamon lingers around but is not overpowering. Sweet, but light on the palate.

The Southall Tonic

The Southall Tonic // stirandstrain.comFor some time now I’ve had a “warming cocktail with turmeric” sitting in my to-make queue. Summer clearly was not the time to bust that out. Now that it’s turned a tad cooler out, I figured I should quickly get my act together and make this, especially before I found winter had sped by and it was too late to make it again (story of my life).The Southall Tonic // stirandstrain.com

Inspiration came from an unlikely place this time in the form of online dating. Yes, if you’ve been a loyal (or even semi-loyal) reader on here you know I am attached, so I wasn’t out looking, but Match.com came looking for me! In collaboration with the site, they asked me to come up with a London-inspired cocktail. Something that you’d want to order on your first date. You know, the date where you’re trying to impress the other person with your knowledge of fine spirits and interesting ingredients…. that “showing off” I try to impress all of you readers with every week.

For me, when I think of what Londoners are drinking, my mind goes to sophistication. Classy, gin-based cocktails (I’m picturing the American Bar at the Savoy), and then, perhaps, closely followed by beer (I mean, there’s a lot of pubs around town). But all of that tends to start to seem mundane when you suddenly have to impress someone on a first date. And first impressions are everything. So, I’ve come up with a London-inspired cocktail that is still sophisticated, but much more interesting than your run of the mill gin and tonic. Looking for your ice breaker? Here you go…The Southall Tonic // stirandstrain.com

What was my inspiration behind this cocktail? Tony Conigliaro, whose imaginative cocktails are inspiring to myself and many others way across the pond, and curry. No, seriously, curry too. When I think of the flavors of London, I immediately go to the fragrant and spicy dishes found everywhere in town. An amalgam of cultures, London lets you cherry pick the best flavors found all over the planet. But for today, my mind went to curry.The Southall Tonic // stirandstrain.com

Or, more specifically, the turmeric found in curry. Turmeric’s bright yellow color not only provides a beautiful color for the cocktail, but its peppery flavor profile gives it a nice earthy, warm kick too. Oh, and if you’re looking for some banter, it also has numerous health benefits, lots of which you can wiki when you have a moment (just not during your date please).

And there I got my warming cocktail, with turmeric. A couple dashes of lapsang souchong tea tincture gave the drink not only some heft, but an unexpected smoky flavor coming from such a brightly colored cocktail. Rounding out the ingredients, orange flower was added as a finishing touch calling out some of the Middle Eastern influence also found around town. Orange was used instead of lime for the much needed citrus element for this take on a Gin and Tonic.

Southall Tonic

2 ounces London Dry Gin, Beefeater used here
3/4 ounce Turmeric syrup (recipe below)
3-4 drops Lapsang Souchong tea tincutre
4 ounces tonic water, Fever-Tree used here
2 sprays orange flower water (use an atomizer to disperse)

orange peel for garnish

Build the drink by adding a large ice cube to a double rocks glass. Pour in syrup and then add drops of tincture. Pour in gin, top with tonic and then spray orange flower water over glass. Garnish with an orange twist.

Turmeric Syrup

1 cup water
1 cup sugar
1/2 cup fresh turmeric root, cleaned and roughly chopped

Combine all ingredients in a medium sauce pan over medium-high heat. Bring to a simmer, covered, for 15 minutes. Remove from heat and let stand for 2 hours. Strain into an airtight container. Store for up to one month.The Southall Tonic // stirandstrain.com

Strong orange oil on the nose and the hint of quinine. The first sip is both sweet and immediately hits you with savory from the tea tincture; it’s an unexpected twist. Next layer of flavors you get are more earthy from the turmeric syrup which balances the sweetness of the syrup and tonic against the strong, smoky lapsang suchong. In the end there is still a crisp bite from the gin that reminds you, at its core, it’s just a tarted up Gin & Tonic.

This post is in collaboration with Match.com. For more information on their city guides, please visit them here!

Cranberry Especial Cocktail

Cranberry Especial Cocktail // stirandstrain.comLast night I made a batch of cranberry sauce. Don’t worry, I realize Thanksgiving is still a week away and no, I’m not going crazy with early prep. It’s actually for a project that you guys will hear about next week. Anyway, it was delicious. It’s also a reminder of how food has changed in my life.

Cranberry Especial Cocktail // stirandstrain.comWhen I was a young person, I had no idea what real cranberries looked like, apart from some illustrations on a bottle of cran-apple juice, and for me, cranberry sauce was cylindrical and had ridges. This was just an accepted fact until I actually ate real homemade cranberry sauce. I don’t remember liking it very much. It was too tart and soupy and where was all the sugar?! Now we make cranberry sauce at home every year and once in awhile I will eat out someplace that still uses canned. It’s more a novelty now; like eating Twinkies. Twinkies are pretty gross now to me, as are most of those grocery store goodies I used to crave.

This isn’t a rant by the way about processed foods and being a food snob. Mainly standing over the stove making the sauce last night just reminded me about how much I’ve come to appreciate and love home cooked food.

Cranberry Especial Cocktail // stirandstrain.comAlso, that I actually really like cranberries too. And so here is your token cranberry holiday cocktail because Thanksgiving is next week. And… cranberries!

1-1/2 ounces Oloroso Sherry, Williams & Humbert Dry Sack 15 year Oloroso used here
3/4 ounce unsweetened cranberry juice, Knudsen’s used here
1/2 ounce gold rum, Phraya used here
1/2 ounce simple syrup, see note above
2 dashes orange bitters such as Fee Brothers
orange peel for garnish

In a shaker 2/3 filled with ice, combine sherry, cranberry juice, rum, simple syrup and bitters. Shake well about 20 seconds and strain into a chilled cocktail coupe. Garnish with an orange peel.

I created this drink for Serious Eats as a lighter, lower ABV cocktail that you can drink at your holiday party and not get tanked with. I chose the Dry Sack Oloroso style, with its dry, sweet and nutty profile, as my perfect match for cranberries. The sweetness of the sherry also balances the lip-puckering tartness of the cranberry juice. And using real unsweetened cranberry juice here instead of a syrup helps to lighten the dense and potentially sticky mouthfeel of sherry. (Using a heavy syrup alongside of an Oloroso might have been, well, too much of a good thing.) Because sherry has only 20% ABV, the drink makes for a nice, lighter alcohol aperitif to start your evening. An extra half ounce of gold rum added to the drink gives more spicy depth to the drink without adding much boozy punch or detracting from the sherry’s flavor.

Tangy Cider Fizz

Tangy Cider Fizz Cocktail // stirandstrain.comOK, OK. I know I made a whole point of telling you how pears were the new black this Fall and let’s forget about apples. BUT, I forgot I had this special drink in my pocket. As I try to do around holiday time, this cocktail is on the low alcohol side so that 1. you can offer your guests some lighter options 2. you can drink more of it 3. well, you get to drink more of it!Tangy Cider Fizz Cocktail // stirandstrain.com

At first glance, the ingredient list looks like the start of some Thanksgiving dessert: brown sugar, apple cider, lemon juice…but then we get some sweet vermouth thrown in there. Mmmm. Carpano Antica provides your boozy boost here and turns out it’s a strong enough player to carry all the elements.Tangy Cider Fizz Cocktail // stirandstrain.com

Getting this not to turn into an overly sweet cocktail means a careful balance of ingredients. It’s amazing what a squeeze of lemon can do in addition to a nice glug of club soda. Even with 4 ounces, the drink still feels rich and bright. And don’t forget the lemon zest!

Also, if you haven’t heard, there’s also a giveaway going on right now! Head over here for some Sipp Sparkling Organic sodas – a nice addition to your cocktail bar.Tangy Cider Fizz Cocktail // stirandstrain.com

Now let’s start on those holiday cocktails…

2 ounces Carpano Antica
1 ounce apple cider
1 bar spoon brown sugar (or 1 non-packed teaspoon)
1/2 ounce freshly squeezed lemon juice from half a lemon
4 ounces club soda, Fever-Tree used here
lemon peel for garnish

In a rocks glass, add one bar spoon of brown sugar. Pour lemon juice over the brown sugar and muddle until the sugar is dissolved. Add ice and then pour in Carpano Antica and apple cider. Stir gently to combine and then top with club soda. Garnish with a lemon peel.

**Someone online had asked me about batching this when I originally posted the recipe on Serious Eats and I actually think this would be a fine drink to serve pitcher style. Just mix everything except club soda together ahead of time (multiplied by your number of servings, omitting 1 teaspoon of brown sugar for every 4 servings). When ready to serve, either pour club soda into the pitcher, or top off each cocktail; entirely up to you how you want to serve.

Make It: Honeyed Pear and St. Germain Granita

Honeyed Pear and St. Germain Granita // stirandstrain.comOnce November rolls around I usually am kinda over apples and my obsession of fruit goes to the pear. While a lot of recipes call for spiced pear that and spiced pear this, I thought I’d turn to some lighter notes and make something slightly boozy, and good enough to eat. Actually, you can eat this; it’s dessert.Honeyed Pear and St. Germain Granita // stirandstrain.com

While I hear reports of snow hitting ground in some cities, Los Angeles still is having a personality crisis and can’t decide whether it wants to be Fall or Summer. It’s a perennial problem. So, I made a dessert that encompasses this contrast: Fall flavors encapsulated in a frozen dessert.Honeyed Pear and St. Germain Granita // stirandstrain.com

Following along similar veins to that apple-packed cocktail from a few weeks ago, I went ahead and packed this boozy dessert with pears: fresh pears, pear liqueur, and bubbly pear soda. Then I added some honey and St. Germain. I know that St. Germain gets thrown into cocktails much like salt gets thrown into everything, but have you stopped and just tasted it by itself lately? I forgot how rich it was, with beautiful notes of honey and spice, as well as the floral element it is known for. I wanted to bring this bottle back out after a brief hiatus and pair it with an ingredient that would accentuate those notes: like a pear.Honeyed Pear and St. Germain Granita // stirandstrain.com

St. Germain was actually one of the first bottles of liqueur that I bought when I was trying to add more “fancy stuff” to my home bar years ago. I remember traveling to this high-end liquor store in Pasadena and having to ask the clerk if he’d ever heard of it. Well, duh, of course he had. I forget what I made with it that first time around, but besides the unique taste, I also bought it in part because of the fancy looking bottle. You’ll still see those purchases in my home bar now; I’m a sucker for great packaging.

Now, this dessert requires a bit of hand-holding. However, if you start it early enough in the afternoon, you will be rewarded with a delicious treat by night. And by hand-holding, you’re mainly sticking a fork in it every few hours or so.Honeyed Pear and St. Germain Granita // stirandstrain.com

Ok, let’s begin.

2 heaping cups cubed pears
1/4 cup Pear Liqueur
1/2 cup St. Germain
1 cup water
1 cup Sipp Summer Pear Soda*
1/4 cup honey (note: heating up the honey in the microwave for 15 seconds makes it pourable)
1-1/2 ounces freshly squeezed lemon juice

Combine all ingredients in a food processor (or blender) and blend until smooth. Pour into a 9 x 13 baking dish and move to the freezer. About every hour, run a fork through the mixture until it forms ice chunks or until you’re happy with the consistency. Store in an airtight container in the freezer for up to 3 months.

Lots of pear flavor with strong notes of honey. The boozy aspect of this comes through, but I don’t find it off-putting, it’s just another layer to the dessert. The elderflower is subtle, and gives this a slight earthiness. Overall, just sweet enough. If you can adjust the honey based on your own preference (taste the mixture in the food processor first before freezing to make any adjustments).

Hey Guys! If you want to get your hands on your own Sipp Sodas, stayed tuned this week for another giveaway on the site!

 

*Items generously given gratis and appear here because I like them. For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

Low Rent of the Month: Fireball Cider

Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

Apples and cinnamon. AH! The flavors of Fall. Until…well, this month’s Low Rent Cocktail.

Ok, let me come clean here. For the most part, a Low Rent Cocktail is an over-the-top, “you should only drink this if you’re in college” sort of drink. Sometimes, yes, they actually come out tasting good (see here and here), but mostly they’re a cheap, quick way to get booze from your mouth to your brain. Today’s cocktail concoction is not mine. In fact, this may even be served at a bar near you. Its inspiration comes from a recent visit from my parents, who know I write this blog and read this site daily and yet that does not deter me from speaking about them regardless of the phone call coming soon after I hit publish. Anyway, Christopher took my father out to play pool (which they are both preternaturally good at playing) and after several hours came back and sheepishly told me about a “cocktail” that was tried at a local pool hall.Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

The “cocktail” (and I am for sure using those quotes here for a reason) was a glass of Angry Orchard to which a large shot of Fireball Whiskey was added. Let’s not get huffy about what constitutes a cocktail. You can make a G&T by taking a large glass of tonic and plopping a shot of gin in it, essentially creating that drink. But is this seasonally appropriate take on a Boilermaker good enough to make itself fall into the category of “cocktail”? Well, it’s good enough for a Low Rent version at least!Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

And this is where I must confess, and oh, lo!, do I brace myself for the feedback on this, but it’s not bad.Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

So when you’re out at your next weekend apple picking/end of daylight savings/whatever we’re calling this party-party, and your host breaks out the handle of Fireball (cause that is really happening) and you brought that hard cider 6 pack… then you know what you’re making for cocktails.Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com

12 ounces hard apple cider, chilled (Angry Orchard Traditional Dry used here)
1-2 nips of Fireball Cinnamon Whiskey (or a hefty 2 ounce shot)

In a pint glass, combine chilled cider and whiskey. Serve.

And Happy Halloween folks! Be safe!

Low Rent Cocktail of the Month: Fireball Cider // stirandstrain.com
PLOP!

Chocolate Roundup for National Chocolate Day!

I don’t think it’s a coincidence that National Chocolate Day falls so close to Halloween. Whoever is coming up with these “holidays”, and I think it quite possibly could be a food blogger, is making it easy for me to come up with roundup posts at least once a month. Hey, mostly it means I get to re-introduce some older posts you all might not be familiar with. Like some of these:

Chocolate Rye Cocktail // stirandstrain.com

The Chocolate Rye Cocktail

Chocolate Smoked Porter Beer Mousse // stirandstrain.com

Chocolate Smoked Porter Beer Mousse

Angostura Brownies // stirandstrain.com

Angostura Chocolate Luxardo Cherry Brownies

Chocolate Chili Mint Vodka Fizz Cocktail // stirandstrain.com

Chocolate Chili Mint Vodka Fizz Cocktail

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