This post is brought to you by Don Q Oak Barrel Spiced Rum. Recipes and ideas are my own.
I’ve decided I hate the term “binge watching” television. The term makes it sound like it’s a bad thing to watch a few hours of House Hunters International. And that, folks, is not a bad way to spend a few hours of relaxation time (i.e. kids are asleep).
The couples on that show are fantastic to watch. Either they are attempting to look into the camera and say something positive about this bungalow in the jungle with giant flying bugs because they are fulfilling some dumb dream when they spent two weeks there in college and now are realizing how difficult it will be dragging their whole family there… OR their significant other is making them get a second house and they are just seething on the inside while obviously trying not to look angry for a national audience. But we can tell!
At the end of the island episodes, the couple is always cheers-ing with some fantastic looking cocktails and they somehow look content with their decision to be the crazy Americans on that island. If they were in Puerto Rico, by the way, they probably were sipping on a cocktail made with Don Q rum.
Today’s recipe is in partnership with Don Q Rums and we’re featuring their newest rum offering the Don Q Oak Barrel Spiced Rum. Don Q Rum has only been in the States a little over a decade, but has been a popular choice in Puerto Rico for 150 years, making it their #1 rum. This spiced rum packs a punch of flavor with vanilla and pepper and just enough sweetness for my palate. While you can definitely sip this rum, it’s also a great mixing rum to make unquestionably delicious cocktails. So that’s what we’re doing with it now!
With such strong flavors to start with in the rum, I decided to use some equally strong flavors to compliment that spiciness. When you think powerful, do you think about gunpowder? In cocktails?! I do, but this version of gunpowder comes in the form of tea. Gunpowder green tea to be exact. Teas are great options for giving subtle (and sometimes not so subtle. Hello lapsang souchong tea!) flavor to cocktails. I steeped this savory, smoky tea in a simple syrup to lend a savory note to the drink and to balance the sweetness of the other components. Thinking of Puerto Rico, I opted to add some guava nectar for tropical sweetness and a big squeeze of lime finished with a touch of orange curaçao. The drink starts sweet, but ends with a lingering earthiness. To give it a finishing kick, the glass is rimmed in a mixture of salt and cayenne.
Ok, so now that we have our tropical inspired drinks, we can get back to the tv watching. While these house hunters might make very questionable choices, make sure your cocktail is unquestionably delicious.
Spiced Gunpowder Guava Cocktail
1-1/2 ounces Don Q Oak Barrel Spiced Rum
3/4 ounce guava nectar
3/4 ounce freshly squeezed lime juice from about 1 lime (reserve lime shell)
1/2 ounce gunpowder green tea syrup (recipe follows)
1/4 ounce orange curaçao
1 teaspoon kosher salt and a pinch of cayenne pepper for garnish
First, combine salt and cayenne pepper in a shallow bowl. Using your spent lime, moisten the outside of your cocktail glass by rubbing the rim with the lime. Rim the side of the cocktail glass in the salt and cayenne mixture.
Next, in a shaker ⅔ filled with ice, pour in Don Q Oak Barrel Spiced Rum, guava nectar, lime juice, gunpowder green tea syrup, and orange curaçao. Shake for 20 seconds and strain into pre-rimmed cocktail glass.
Gunpowder Green Tea Syrup
Yields approximately 5 ounces
3 bags of gunpowder green tea (or two heaping tablespoons if you have loose tea)
1/2 cup granulated sugar
1/2 cup water
In a small saucepan, combine sugar and water. Bring to a boil and remove from heat. Stir in teabags (or loose tea if using). Steep for 10 minutes. Strain and use immediately or store in an airtight container in the fridge for up to one month.
For more information about Don Q Oak Barrel Spiced Rum and all their exceptional rums, their commitment to sustainability and quality, and for additional drink & garnish ideas and proper glassware tips please visit their website at donq.com.
It’s March. It’s almost spring. Let’s refresh that bar cart with a little smattering of green and gold. Lucky Charms cocktail garnish optional.
Thank your lucky (edible) stars we’ve been scouring the internet for some new bar cart items this month. First, skip the green beer and get yourself some green liqueur instead. Now that you’re adulting, a gilded bar cart is much prettier than a cardboard box. Next, grab yourself some equally pretty gold jiggers and a functional pitcher (for like, water or holding straws). And OK, yes, you can have ONE novelty glass. And a stir stick or two. And if you insist, some mint bitters for that adult Shamrock Shake you secretly want.
This post was made in partnership with Everclear. Recipe and ideas are my own.
The older I get, the more the traditions and holidays leading up to Easter get blurry. When I was a kid at parochial school, there was Lent, there was a day where we all got palms and some day where we all walked around with ash on our foreheads (this could have been the same day, I can’t remember now), and for what seemed like an eternity we were not allowed to eat meat on Fridays. I vaguely remember having a carton the size of an individual milk serving where we collected change to give to… someone during this time too but mainly went barren until my mom made us empty out our piggy banks to fill it. But then after all this we were rewarded with waking up one morning able to stuff our faces with chocolate before we even had our daily OJ. Score.
I don’t remember the exact time in my life when I learned about Mardi Gras, and I use the term “learned” loosely as I still don’t know all the intricacies surrounding this event, but I was intrigued by this parallel party during this season. Again, the ideas and customs are still a bit fuzzy, there’s a parade, beads, lots of drunk college kids, general overindulgence, and King Cake, where you bake a baby into dessert. Out of all these ideas I’ve tended to gravitate towards the cake because… cake; I just don’t focus too much on the baked baby part of it.
This month I partnered with Everclear again to develop a cocktail to celebrate with during Mardi Gras, and that made you think of the flavors of New Orleans and that special infant-hidden-in-a-cake cake. This cocktail is more on the sweeter side, it’s indulgent and a good fit for getting in all that excess before you need to cool off for 40 days (or if you don’t do that, hell, you can still party it up all the way through April drink in hand). The passion fruit and lemon juice started as a riff on a Hurricane and then I added in some almond and berry flavors to represent the cake. The Everclear is my neutral backbone for all the flavors and to give it that boozy kick.
And if you’re wondering why the green sanding sugar garnish, that and the purplish drink color also represent the green and purple colors of the King Cake. The sugar is optional, but for this party drink I’m pulling out the flourishes. Except for the baby. I’m leave that addition up to you.
Now let’s get mixing!
1 ounce Everclear
1 ounce Passion Fruit Juice
3/4 ounces Amaretto
3/4 ounces freshly squeezed lemon juice
3/4 ounces Cassis Liqueur
green sanding sugar for garnish
First, rim a chilled cocktail coupe with green sanding sugar. Then, in a shaker 2/3 filled with ice, shake for 20 seconds. Strain into the chilled and garnished cocktail coupe. Enjoy!
If this recipe looks familiar to you, you may have seen it next to a bottle of Everclear at your local liquor store (or package store! Who calls it that outside of New England?).
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.
Winter is officially citrus season, which always seemed so bizarre to me. Why would this bright, summery feeling fruit be a winter crop? Maybe to cheer us all up during those dark winter days? Well, drink (or make!) a few of these citrus concoctions and you’ll be smiling soon.
Tiny bubbles…. or big golden bubbles. Whatever your type of bubbles, don’t forget to put some out on your bar cart this weekend. Here’s how we’re styling ours!
Gold? Check. More gold?! CHECK! We’re jazzing up our bar cart for NYE with a couple of glittery touches, plus, bottles and bottles of good champagne. Disco ball stirrers? Yasssss! Let’s put a stake in 2016 cause we are DONE WITH YEAR.
This post is brought to you by Everclear. Recipes and ideas are my own.
Are you browsing sites that are still offering to ship presents before Christmas? I am. I could have sworn I was done a week ago but there keeps popping up a missed gift or two. I’ve had to shoot a text to a few family members letting them know that their present might not make it in time (I wasn’t about to call and admit I forgot); an issue when your entire family lives 3,000 miles away and everything has to be handled by the post office or UPS and it’s obvious when you just plumb forgot.
I also found myself a little sad today that the holiday party season is coming to a close. My quota of warm punches and bottled cocktails was definitely not met. BUT! We still have New Years and I’ve been thinking about the perfect cocktail to serve for that, the last of the year’s parties.
I love the juicy, slightly citrus flavor that pears impart to cocktails and love them even more when they cozy up to some strong baking spices. My signature NYE cocktail will have all that with a touch more citrus bite from fresh lemon juice and a hint of smooth, rich maple to round the whole drink out.
The base of the cocktail uses Everclear to start and I infused that with cinnamon, black pepper, cloves, green cardamom and allspice using my favorite quick infusion method (cream whipper I love you). I keep that separate so that I can tinker with the adjustments to make the final cocktail perfectly spiced; it’s just of the ways I’ve used Everclear this season for cocktails. You can check out the myriad of ways Everclear is transforming craft cocktails as part of their Make It Your Own campaign.
If all these spices seem like a lot to go and buy, remember you can purchase in bulk online for cheap. I like having the option of whole spices at home for using in recipes or infusions, and when I need ground spices, I can make them fresh and keep some small jars on hand. It’s a little extra legwork up front for better tasting infusions and food down the line.
This cocktail also batches up well so, as the spiced Everclear base will make about 8 drinks. Feel free to adjust the recipe below to accommodate the number of guests you’ll be serving. No need to make individual drinks at the party this year; you can plop all this in the pitcher and mingle.
Spiced Pear Fizz Cocktail (~28 proof)
1 ounce spiced Everclear (recipe follows)
1-1/2 ounces pear nectar
1/2 ounce maple syrup
3/4 ounce freshly squeezed lemon juice
3 -4 ounces soda water, chilled
pear slices for garnish
Combine spiced Everclear, pear nectar, maple syrup and lemon juice in a shaker 2/3 filled with ice. Shake about 20 seconds and strain into a champagne flute. Top with chilled soda water and garnish with pear slices.
Into a whipping canister (I use the ISI brand canister), add Everclear and spices. Screw on the top and charge with one charger of N2O. Discard charger and let the mixture sit for one minute. Release pressure, open the top and strain Everclear into a clean vessel for storage. Use spiced Everclear immediately or keep sealed in a cool, dark place for up to six months for optimal flavor.