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Make or Buy: Cold Brew Coffee Liqueur

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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.

Rose and Spice Hot Buttered Rum

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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.

Make or Buy: Falernum

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Make or Buy: Falernum // stirandstrain.comWhat is this crazy word you ask?! Well, if your drinks don’t tend to end up in the Tiki spectrum, then you might not be familiar with this cocktail ingredient. OH! But don’t leave us yet! Falernum is a sweet, spicy, and delicious liqueur (or syrup if made nonalcoholic) that can pep up your drinks this winter and we’re going to jump right in and let you decide… drum roll please… whether you should MAKE OR BUY Falernum!

Make or Buy: Falernum // stirandstrain.comOur monthly series brings us to the island of Barbados, where our “buy” suggestion, Velvet Falernum, the ubiquitous bottle associated with this particular cocktail ingredient is from. This has been the only alcoholic version available to purchase that I have seen. If you’ve come across another, please let us know! I was first introduced to Velvet Falernum when I started making drinks from Beachbum Berry’s Grog Log. While used in many a tiki drink, this ingredient is actually much older, and exact dates as to when people started making this are unclear (because it was made by, like, your mom at home). If you’d like to know more about the ingredient and its history, go visit Darcy O’Neil over at Art of Drink for his research. Although this bottle dominates the market, it’s a great buy with a pleasant flavor: lime, cloves, almond, ginger and a light sweetness. The pro to obtaining a bottle is that you don’t need to fill a shopping basket with ingredients to make this, and the flavor is consistent. And as it is distributed by Haus-Alpenz, you can probably find it in a major liquor store. It also will keep after being opened for at a minimum 6 months or longer. The con is that the the flavor is not as zingy or as bright as something freshly made. You also cannot control the sweetness or the flavors. And lastly, if you don’t want the extra alcohol, then Velvet Falernum is out for you.

Make or Buy: Falernum // stirandstrain.comOn the other hand, making Falernum, whether as a lightly alcoholic liqueur or as just a syrup, is fairly easy to do and you might just have most of the ingredients on hand to do so (although I buy whole spices in bulk and often tend to have ingredients like whole cloves available). Besides being easy to make, another pro for a homemade version is that you can make it to your specifications (change out the base rum, more or less clove or ginger, etc…). The con is that it does take a few days to make, will only last refrigerated for about a month, and that from one batch to another it’s not going to necessarily taste the same. Also, you need to invest in some ingredients first to make this. Lastly, as with all the DIY versions, you have to make it. And if that’s a chore, the DIY version is not for you.

Make or Buy: Falernum // stirandstrain.comAnd how do they compare in a cocktail? The quintessential Bajan cocktail is the Corn ‘n’ Oil so of course I tested out the two in this drink. Recipe is below if you’d like to try your own. With the Velvet Falernum version, the drink was lighter in body with a lime heavy flavor. The black strap rum was also more prominent. For the homemade falernum cocktail, the taste was more complex and slightly sweeter with fresh lime and zingy ginger being dominate. The color on each of the cocktails was the same, probably to do with the darkness of the rum overpowering any differences in the color of the falernums.

Make or Buy: Falernum // stirandstrain.comA few notes:

  • The way you toast your almonds and cloves is up to you. The easiest route is to put them on a baking sheet and stick them in the oven. I do not do this for two reasons. One, it means turning on my oven and making my kitchen unnecessarily hot. And two, it take awhile. I prefer getting out a frying pan and toasting them on the stove. It’s quick and done in a matter of minutes. However, if you are someone who turns a stove on and walks away and forgets about things… go the oven route.
  • Invest in a nut bag if you enjoy doing these projects at home. Gone are the days where I would buy rolls and rolls of cheesecloth. I have one of these bags and I just wash it by hand immediately after using it and sure, it’s not pristinely white anymore, but it does a much better job of catching all the teeny tiny pieces of things while straining out liquids.

I hope I’ve gotten you mildly excited about Falernum and whether you decide to buy or go DIY, you’ve got two great places to start. If you do use one of these, please tag us so we can see your recipe! Cheers!

Make or Buy: Falernum // stirandstrain.comFalernum

1 scant cup blanched almonds, roughly chopped and toasted
1 tablespoon whole cloves, toasted
1 piece of ginger, approximately 3″ long, roughly chopped with skin on
3 medium limes, zested and juiced
1-3/4 cup of overproof rum (110 proof used here)
1-1/2 cup sugar
1 cup water

  • In an airtight, nonreactive container, combine almonds, cloves, ginger, lime zest and juice, and rum. Seal, shake and let rest in a cool, dry place for 24 hours. After 24 hours, strain contents with a nut bag, squeezing the almonds to get as much liquid out as you can. Discard solids.
  • Make the rich syrup by combining the sugar and water in a medium sized sauce pan over medium-high heat. Stir until all the sugar is dissolved and let syrup come to just a boil and then remove from heat. Let the syrup cool to room temperature and add the strained liquid to it. Stir to combine, seal, and let stand, refrigerated, for 24 hours. Falernum is ready to use after this second rest. Keep refrigerated for up to one month.

Corn ‘n’ Oil Cocktail

2 ounces of black strap rum
1/2 ounce of falernum
2 dashes of Angostura bitters
lime wedge for garnish

In a rocks glass, build your drink by pouring in black strap rum, falernum and bitters over ice. Squeeze your lime wedge over the top and optionally add to the drink. Stir gently to combine.

Passion Fruit and Kerrygold Irish Cream Cocktail Jellies

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Kerrygold Irish Cream Passion Fruit Jellies // stirandstrain.com

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

This past Christmas we were gifted several POUNDS of chocolates. And yes, you would be correct to assume that’s a lot of chocolate. These boxes lasted us well into the new year and now, a few days into February the crunch of salted almond bark and the heavy, chewy nougat still linger in my memory. And gosh, next week is Valentine’s Day already!

Kerrygold Irish Cream Passion Fruit Jellies // stirandstrain.comI told my husband that this year I would like flowers, and maybe some burgers, but please don’t buy me a box of chocolates. Still, Valentine’s Day doesn’t seem like a holiday without something sweet. So this year I’ve decided that something light, with a hint of chocolate, and a tart burst of fruit would suit my palate more. And hey, why not throw some booze in there too?

Kerrygold Irish Cream Passion Fruit Jellies // stirandstrain.comI’ve teamed up with Kerrygold Irish Cream to make my alternative to a box of chocolate bon bons this year: Passion Fruit and Kerrygold Irish Cream Cocktail Jellies. More petite than your average jello shot, with a refined taste similar to what you’d expect from a fancy sweets shop. These are pretty low on the ABV scale but still, adults only!

Kerrygold Irish Cream Passion Fruit Jellies // stirandstrain.comI love a fruit gelée and right now I’m on a passion fruit kick. That sweet-tart golden liquid is a wonderful contrast to the rich, creamy Kerrygold Irish Cream. With a hint of chocolate, real cream and a touch of Irish whiskey, you don’t need to add much to these jellies to make a delicious treat; you just need a little patience.

Kerrygold Irish Cream Passion Fruit Jellies // stirandstrain.comA few notes for this recipe:

  • Flexible molds are excellent if you want to make these into shapes and have them free standing. Alternatively, you can also pour these into baking cups and peel the paper off once set.
  • Passion fruit puree is best instead of juice flavor-wise. If you use pure or freshly made passion fruit juice then do not add water, use only juice.
  • Setting times will vary depending on your mold. The smaller hemisphere molds take a shorter time to set than a large sheet pan of liquid. To test, give your pan or mold a little jiggle in the fridge. If it sloshes around it’s not set to layer yet. Wait until it jiggles but is not stiff.
  • You can absolutely makes these even more ‘adult’ by mixing in vodka to the passion fruit puree. Start with a two tablespoons to the passion fruit liquid and adjust from there. Setting times may increase with more vodka.
  • These are best served shortly after being removed from the refrigerator.

Kerrygold Irish Cream Passion Fruit Jellies // stirandstrain.com

Passion Fruit and Kerrygold Irish Cream Cocktail Jellies

1/2 cup passion fruit puree
1/2 cup water
3 packets gelatine
2 cups Kerrygold Irish Cream, divided
pinch of salt

Make the passion fruit layer first: pour water into a small saucepan and bring to a boil. In a wide bowl, pour in passion fruit puree. Sprinkle one packet of gelatine over the top. Let sit a few minutes until bloomed (no granules should be visible). Once bloomed, pour the boiling water over the passion fruit and whisk until the gelatine is dissolved. Pour passion fruit mixture into the bottom of your molds and refrigerate one hour or until it starts to set (see note above).

Next, make the Kerrygold Irish Cream layer: pour 1 cup of the Kerrygold Irish Cream and pinch of salt into a small saucepan and bring to just under a boil. In a wide bowl, pour in the second cup of Kerrygold Irish Cream. Sprinkle one packet of gelatine over the top. Let sit a few minutes until bloomed (no granules should be visible). Once bloomed, pour the hot Kerrygold Irish Cream over the bloomed gelatine mixture. Whisk until combined and then slowly pour over the almost set passion fruit layer. Refrigerate. Allow to set completely 6 hours or overnight.

To serve the jellies: for round molds, carefully run a small spoon around the edge and slowly invert the mold to pop out. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jellies. Jellies can be refrigerated for up to 3 days in an airtight container.

Make It: Meyer Lemon Citrus Sugar Cubes for Cocktails

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Make It: Meyer Lemon Citrus Sugar Cubes for Cocktails // stirandstrain.com

I think I’ve been talking about putting these into a post for a few years now. So, sorry. Thanks for your patience. I’ll get us straight to the how-to in just a second.

First, I’m going to repeat a few pointers from my Smoked Sugar Cube post so you’ll all have it right here for reference:

  1. You must use superfine sugar, granulated sugar does not make for a solid cube.
  2. 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.
  3. Mini ice cube trays are amazing for perfectly sized cubes. But not necessary. Your choice. *edit, the link has been updated since this tray is no longer available and honestly silicone is easier to work with here.
Make It: Meyer Lemon Citrus Sugar Cubes for Cocktails // stirandstrain.com

The Meyer Lemon is quite fragrant and comes through just from using the zest. And then there’s the slightly bitter undertones from the lemon bitters as well; that’s why I specify that these are for cocktails instead of, say, your tea.

These little sugar cubes are super easy to make, come together fairly quickly, and stick around for a long time. I hope you get to make some and if you do, let me know what you used them in. I added them to a simple gin and lemon La Croix I mixed up while cleaning my house this weekend.

Make It: Meyer Lemon Citrus Sugar Cubes for Cocktails // stirandstrain.com

Meyer Lemon Citrus Sugar Cubes

1 cup superfine sugar
zest from one Meyer Lemon (you can substitute a regular lemon too)
1 teaspoon lemon bitters (I used Bitter Truth here)
1 teaspoon water

  • Combine superfine sugar, Meyer lemon zest, lemon bitters and water in a small mixing bowl. Combine until the texture of wet sand is reached.
  • 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 or up to two days if you’re in a climate with a lot of moisture in the air.
  • To remove sugar cubes, flip the ice cube tray over and knock hard on the back to release the sugar cubes. Store in an airtight container in a cool, dry place for up to one year.

 

 

Make or Buy: Grenadine

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Make or Buy: Grenadine // stirandstrain.com

Hello and welcome to the second installment of our Make or Buy series. I’m so happy to have you here, especially in January when you can practically hear the crickets on this site.

Today we’re going to be looking at Grenadine. Yes, we already have a recipe here on how to make a basic one, but this version I’ve altered as a step up from the most basic way to make it and it’s how I currently make my home bar version.

Make or Buy: Grenadine // stirandstrain.com

Grenadine is one of those ingredients I think everyone buys and no one uses. I think in part because 1. it tends to be associated with that kiddie drink the Shirley Temple (and OH YES, that is what we’re going to make today to compare the make vs. buy options) and 2. the commercial products that have been available were full of super processed ingredients and food dye and just not very tasty. But here’s the thing, there are now some really great options out there for buying grenadine at the store, we’ve got one of those today in fact, and also, grenadine is super easy to make. And I’ll show you how.

Make or Buy: Grenadine // stirandstrain.com

First let’s talk about what you can buy at the store. I chose Small Hand Foods grenadine syrup as my pick. Why? Because it’s an excellent product and is my go-to when I don’t have mine own syrup on hand. Second, as usual in this series, let’s address the pros and cons. The pros here are great. All natural products, cane sugar, easy to buy (Amazon!), tastes of pomegranates. The cons here are that I find the flavor a bit muted, and because it is not dyed red, you are not going to get that bright red color that one expects grenadine to have in drinks.

Make or Buy: Grenadine // stirandstrain.com

If you decide to make your grenadine, you have two choices in regards to the pomegranate base: freshly bottled juice you can buy, or go crazy and juice your own pomegranates. Clearly this can be a pro or a con depending on YOU. Because I do not have the desire to juice 4 pomegranates (which would yield approximately the 2 cups you need to start with), I went with bottled fresh juice. For this version of the syrup I also finish it off with a tablespoon of pomegranate molasses which adds in a lot of zip and tang to the final product. So the pros here for me are that you get a fresher tasting product that you can alter the sweetness, volume, and overall flavor of. Using the fresh juice also means you’re getting a brighter red color in the final product (still not as bright as a food dye though). Also, I reduce the syrup in half resulting in a thicker, more viscous grenadine. On the con side, if you’re constantly switching up your formulas you’re not going to get a consistent product to make drinks with. Also, fresh juice is going to very from fruit to fruit so you might occasionally get a batch you don’t like the flavor of. It also is possible that getting fresh juice in your area is just not an option (nor would growing a tree be). And with all the “make” versions here, you have to make the product and if you’re short on time or inclination then that’s just not going to be fun for you.

Make or Buy: Grenadine // stirandstrain.com

So now the choice is up to you. Do you buy a tested and well-loved brand, or do you make your own batch? Or do you do both and have too many syrups in your house like me?

Well, before you decide let’s talk about how these two work in a drink. Oh, but it’s January and half of you aren’t drinking (but you’re lurking around on booze sites like this, huh?)! No worries! We’ll make what I consider the quintessential mocktail, The Shirley Temple.

Make or Buy: Grenadine // stirandstrain.com

My earliest memory of having a Shirley Temple was at some relative’s anniversary party or family reunion or something like that where there was a bunch of elderly people in a banquet hall. I was young, but one of these elderly people put a drink in my hand with a cherry in it and OH BOY did I feel like a fancy lady. In fact, I still feel like a fancy lady when I garnish my drinks. Anyways, I inquired as to what I was drinking and I was told it was a Shirley Temple. And really, if you want to feel even more fancy as a small child, make them a drink, without booze, and give it a name.

The other reason that I chose to use the grenadine here is that it is a pretty simplistic drink, you’ll taste the syrup, and you’ll see how it interacts with just one other ingredient. And just how do they do here? Both were fine! The Small Hand Foods grenadine is much lighter in both appearance and body, so you see that when it’s mixed with the soda. You get more of the soda and less of the grenadine, more like a hint of it. You can adjust here and add more though but I equalled portioned both grenadines out. The homemade batch of grenadine was a thicker syrup so that came across as a brighter red colored drink with more body. The grenadine was more noticeable here in the flavor as well.

And thus concludes this month’s make or buy. Let me know which way you decided to go and don’t forget to tag us in your posts! It’s always fun to see how you all experiment!

Make or Buy: Grenadine // stirandstrain.com

Grenadine 2019

2 cups fresh pomegranate juice (bottled or about 4 large pomegranates juiced)
1 cup sugar
1/2 teaspoon orange flower water
1 tablespoon pomegranate molasses
1/2 ounce vodka, optional

In a medium saucepan, pour in pomegranate juice and sugar. Whisk and bring to a boil over high heat. Once at a boil, turn down the heat to a simmer and let simmer, uncovered, for 30 minutes or until mixture is reduced by half. Remove from heat and add in orange flower water and pomegranate molasses. Whisk to fully combine and let cool to room temperature. Once cool, pour in vodka, if using (this would act as a preservative) and bottle in an airtight container. Store in a cool, dry place. If not using vodka, once bottled, store in the refrigerator up to one month.

The Shirley Temple Mocktail

3-4 ounces ginger ale or lemon-lime soda
1/2 ounce grenadine
maraschino cherry for garnish

In a collins glass, 2/3 filled with ice, pour in soda of choice. Top with grenadine and stir gently to combine. Garnish with a cherry.

Up All Night Cocktail

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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.

Chilled Mulled Wine Cocktail

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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.

Cranberry Sauce Margaritas with Rosemary Sugar Rims

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Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comThis post is brought to you by Specialty Retailers, Inc. Recipes and ideas are my own.

Did you know that Margaritas are the most popular cocktail in the U.S.? Probably not surprising when you think of the amount of frozen, neon colored drinks you encounter walking down the main strip in Las Vegas. I’m sure those are being counted in this statistic. And that bottled drink mix with the svelte lady on the front; that’s probably being counted too. But here in my home bar, a Margarita is a solid, easy to mix drink with endless variations. And today we’ll be making them holiday ready for a little online party!

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comToday I’m taking part in Stage’s virtual holiday party and sharing my Cranberry Sauce Margaritas to help celebrate and #SetYourHolidayStage! I’m making them extra festive with an easy DIY rosemary sugar rim you can whip up in minutes and use all holiday season long. As my older readers know, I have an entire front yard full of rosemary. So when the Fall and Winter seasons are upon us, I’m sticking it in everything. Food, of course, but also in lots of cocktails. If you’re finding us through the Stages Holiday Party, a quick search through the archives will introduce you to a whole new world of using rosemary in cocktails; take a look!

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.com

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comWe still have two whole weeks until Christmas and who knows how many parties we’ll be going to or hosting up to then. If you’re in charge of drinks, Stages has all the accessories you need to make prepping and decorating easy! We did a quick shopping trip online to get all our gear for our virtual party including glasses, those cute gold foil holiday napkins, a caddy to hold the napkins and straws, a chalkboard sign to write out the name of our Signature Cocktail, the containers to store the rosemary sugar, a dipping tray for all the ingredients for the Cranberry Sauce Margaritas, as well as some festive decorations like this teeny tiny lights and the nutcracker. Even my holiday sweater came from there! SO MANY GREAT ENTERTAINING OPTIONS.

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.com

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.com

Ok, so you set your holiday stage and are ready for guests. Let them feel in charge with a little DIY bar set up. This 3 cup dipping tray could hold snacks any other time of the year, but today it will hold all the components for the Cranberry Sauce Margaritas: cranberry sauce, lime wedges and the rosemary sugar. Put out some little spoons for the dishes and some shot glasses for the booze components. Holiday parties should be about coming together with friends and family, and having this little DIY bar lets guests mingle about with one another.

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comThe recipe for the Cranberry Sauce Margaritas has just a touch of sweetness in it from the cranberry sauce and the Grand Marnier. You can adjust going up or down with either to your liking. I also think adding just a touch of the rosemary sugar into the drink doesn’t hurt either, just remember to shake it really well to combine it all! TIP: use the spent lime wedges from the cocktail recipe to help rim the glasses. Then you won’t need to waste additional lime wedges just for rimming. Also, when rimming your glass, use a shallow bowl or rimmed plate and push the sugar out towards the edges so that the sugar will evenly coat around the glass.

Let’s make some drinks!

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comCranberry Sauce Margaritas

1-1/2 ounces blanco tequila
1 ounce freshly squeezed lime juice
1/2 ounce Grand Marnier
1 tablespoon cranberry sauce
rosemary sugar (see recipe below)
rosemary sprig

First, rim a rocks glass with the rosemary sugar. Set aside. Combine all ingredients into a cocktail shaker filled 2/3 with ice. Shake well to combine, about 30 seconds. Strain over fresh ice into the prepared rocks glass. Add additional cranberry sauce if desired. Optionally garnish with a rosemary sprig.

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.comRosemary Sugar

2 cups granulated sugar
5 sprigs of fresh rosemary, about 3 to 5 inches long, divided

Take one sprig of rosemary and remove all the needles. Finely chop them. Combine the chopped needles and the sugar in an airtight container. Mix well to evenly distribute the rosemary. Add a few extra sprigs to the jar, shake, and let sit overnight or up to a few days. Sugar may look clumpy but it will dry out and break down. Remove the sprigs, seal the jar, and keep in a cool, dry place up to three months.

Cranberry Sauce Margaritas with Rosemary Sugar: A Holiday Party with Stages // stirandstrain.com

Gingerbread Winter Warm Up

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Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.comThis post was made in partnership with Kerrygold Irish Cream Liqueur. Recipe and ideas are my own.

Do you have a holiday cookie tradition? I think I may have perfected my gingerbread cookie recipe this year. I mean, I’m using Thomas Keller’s Bouchon recipe as the base, so you really can’t go wrong with that. But, it is the first year that I made a cookie like this that didn’t just separate and spread all over the cookie sheet pan. I’ve yet to find my perfect sugar cookie recipe though. That I can never get right and that always spreads and won’t hold its shape. So, we all have to go without any holiday cookies that are gingerbread; thankfully no one complains. Sorry Santa.

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.comWhile making these cookies I thought about how great the baking spices would be in a cocktail. Sure, we see lots of dashes of cinnamon or nutmeg this time of year, but those in combination with an intense ginger flavor…well we’ve got a perfect pair for some whiskey and a hot cocktail. I refer to these heated cocktails during holiday time as winter warm ups. They’re a great companion to a fireplace and a pair of hands in need of warmth.

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.com

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.comThis month I’ve teamed up with Kerrygold Irish Cream to make my perfect fireside winter warm up with all the wonderful baking spices found in these gingerbread cookies. It packs a punch of ginger but also has lots of nice spice from the Irish whiskey, and that touch of chocolate and cream in the Kerrygold adds a superb richness to the drink that doesn’t get watered down. And that’s probably because they use real chocolate, and the cream used to make the liqueur comes from grass-fed cows and is a third creamier than what you usually find on the market. You can alter the hot water amount in here to your liking; I keep it around 3 ounces. If you’re feeling really ambitious, you might think about making your own whipped cream and adding some gingerbread syrup to the mix for a super dose of yummy gingerbread-ness (I did. It’s so worth it! Just a tablespoon is all you need to add to your canister.).

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.comAfter making this cocktail I need to rethink my gingerbread recipe and add a little chocolate and whiskey and there too now. Then it will be perfect.

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.comLet’s get warmed up!

Gingerbread Winter Warm Up (makes two drinks)

3 ounces Irish whiskey
1-1/2 ounces Kerrygold Irish Cream
1-1/2 ounces gingerbread syrup, see recipe below
3 dashes Angostura bitters
6-8 ounces hot water (just under boiling)
whipped cream, optional

In a mixing glass, add the Irish whiskey, Kerrygold Irish Cream, gingerbread syrup and bitters. Stir to combine everything and divide between two glasses. Pour in 3-4 ounces of hot water into each glass and stir gently to combine. Optionally top with whipped cream and a dusting of cinnamon.

Gingerbread Winter Warm Up with Kerrygold Irish Cream // stirandstrain.com

Gingerbread Syrup

Adapted from Le Pain Quotidien
2 cups water
1-1/2 cups granulated sugar
1 tbsp ground ginger (or 3 slices, 1/4″ thick fresh ginger with skin on)
1/2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground allspice

Put all ingredients in a medium saucepan over high heat and bring to a boil. Lower temperature and keep at a simmer for 20 minutes. Remove from heat, strain fresh ginger out if using, and let cool to room temperature. Once cool, place in an air-tight container. Refrigerate up to one month.