We’ve been posting some decadent cocktails and boozy treats over on our Instagram these last few months and now we’re rounding them up here on the site so you all don’t have to go searching all over the place to find them. We did two cocktails: a S’Mores Campfire Cocktail and a frozen blended Cookies and Cream cocktail. And also created a boozy Cold Brew and Chocolate Whoopie Pie situation that we’re still craving.
Dessert cocktails have their place alongside their more serious cousins, and sometimes we just want a treat, right?! Each photo below will pop open the recipe in a separate window. Have a favorite? Let us know! You can always tag your creations on social with #stirandstraindrinks so we can check out what you made.
What happens when you combine chocolate-y Kerrygold Irish Cream, amaro, beer, a slight mist of smokey Islay Scotch and a blow torch?! One amazing dessert beer cocktail! You don’t need to an actual campfire to enjoy these S’Mores Campfire cocktails.
Kerrygold Campfire Cocktail
2 oz Kerrygold Irish Cream
.5 oz amaro
2-3 oz Smoked Porter beer
Mist of a Smoky Islay Scotch
In a mixing glass, combine Kerry Gold Irish Cream and amaro over ice. Stir to chill 20 seconds. Pour in beer and stir gently to combine. Strain over fresh ice into a double rocks glass or large stem glass. Mist scotch over the top of the cocktail. To garnish, spear a marshmallow on a cocktail pick, set over the glass, ignite with a kitchen torch or long match, and sprinkle cinnamon on top (watch for sparks!). Blow the flame out and enjoy!
Growing up, any rich, chocolate cake that sandwiched a generous helping of frosting was a favorite of mine. Candy I could take or leave, but cake sandwiches… OH YES PLEASE. Now I get to make an adult version with Kerrygold Irish Cream laced buttercream and for extra pep: cold brew coffee cake. Whoopie Pies should not just be for kids, which is why I make my grown up versions ginormous; then you can catch a little bit of nostalgia with every bite.
Kerrygold Irish Cream & Cold Brew Whoopie Pies
Cakes (makes 5 cakes):
1/2 lb. butter
1 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup cocoa, dutch-processed
10 ounces all purpose flour
1/2 cup cold brew coffee
1/2 cup milk
Filling (this filling can be doubled if you want extra filling):
1/2 stick butter, softened
1/2 pound powdered sugar
2-1/2 tablespoons Kerrygold Irish Cream
Prepare the frosting by creaming together the butter and powdered sugar until smooth. Pour in the Kerrygold Irish Cream until incorporated. Filling can be kept refrigerated in a sealed container up to four days.
Next, preheat oven to 350 degrees. Make the cakes by creaming the sugar and butter together until smooth. Add in the egg and mix until incorporated. Next add in baking powder, baking soda, salt and vanilla extract. Mix until well combined. Sift in cocoa powder and mix until combined. Mix in 1/2 of flour and the cold brew, and then mix in second half of flour and the milk. Stir until just combined. Scoop out a 1/4 cup of mixture onto a sheet pan covered in parchment. You can fit 5 scoops on each sheet pan. Bake 16-18 minutes until a toothpick comes out clean from the center. Cool on sheet pan and then transfer to a wire rack to finish cooling completely. Store in an air tight container until ready to use.
To assemble, spread filling on flat side of one half of the cakes. Top with second half of cake. Eat. Enjoy!
Sweet vanilla ice cream and crunchy chocolate cookies combine into one decadent frozen blended cocktail.
Kerrygold Cookies and Cream Frozen Cocktails (makes 2 drinks)
2 oz Kerrygold Irish Cream
3 oz vanilla vodka
3/4 cup vanilla ice cream
1 cup crushed ice
1/2 cup crushed chocolate wafer cookies
In a blender, pour in Kerrygold Irish Cream, vanilla vodka and vanilla ice cream. Blend until smooth. Add in ice. Blend until ice is incorporated and smooth. Divide half the mixture into two double rocks glasses. Scoop a heaped tablespoon of cookie crumbs into the glass and spread in an even layer. Top each glass with the rest of the liquid mixture. Garnish with remaining cookie crumbs.
The Whiskey Sour cocktail is an easy drinking, very delicious cocktail; it is a cocktail that is also very riffable. For awhile my favorite was the Yuzu Whiskey Sour recipe, but since I used a hard to find ingredient, Sqirl’s yuzu marmalade, making it whenever I wanted proved to be a challenge. So I raided the fridge in search of a more “everyday” ingredient: orange marmalade.
Lately I’ve been trying to get more quick recipes up on the site to balance out the more “complicated” or multi-step drinks. Both have their place, but these cocktails are ready to be whipped up in a flash. And bonus, this recipe qualifies as a brunch cocktail too!
If you’re making this at brunch and already have the eggs out, add in an egg white for that silky mouthfeel. Did you know that adding an egg white into a Whiskey Sour recipes actually makes it a “Boston Sour”? See? Very adaptable to what you’re wanting to drink on a given day.
Why add in the marmalade? Orange marmalade gives the drink a bitter punch and a more floral aroma. It also adds another flavor of sweetness to just the straight sugar. My preference here is to not double strain, as I like a peel or two in the final drink, but you can double strain if you don’t want them floating around. If you’re really into peels you can always add in an extra 1/2 teaspoon of jam. Keep in mind it will alter the final sweetness of the drink.
Ok, let’s jam on it!
Orange Marmalade Whiskey Sour
2 ounces whiskey
1 ounce freshly squeeze lemon juice
3/4 ounce simple syrup (1:1 ratio)
1 heaping bar spoon orange marmalade, Bonne Maman used here
1/2 ounce egg white, optional
If using the egg white, add all ingredients into a shaker and dry shake 20 seconds. Add ice and shake again 20 seconds. Strain into a small rocks glass or coupe.
If not using the egg white, add ice into a shaker, pour in all ingredients, and shake 20 seconds. Strain into a small rocks glass or coupe.
This post was made in partnership with The House of Angostura. Recipe and ideas are my own.
I live in an old house. I’m in Southern California, so not that old like New England, or like, Rome. Ok, actually it’s only 50 years old so by those standards it’s pretty new. But anyways, when the house was bought it included things like appliances, and central air; these too were all old. 1980’s kinda old. And since they all did their jobs without much complaint not many were replaced. As the decade wore on they slowly started to die and everything now except the air conditioning unit, which is over 30 years old, has been replaced. This beast makes me tremble when the summer electric bill statement appears. I know the bill will be high. It’s always high this time of year. However, this thing just WILL.NOT.DIE. Every summer, usually when we hit peak highs and the thing is running 24/7, it breaks down. Home insurance gets called, 3 to 5 days later the machine is up and running again. Repeat the next summer.
I keep waiting for the repair man to finally come over and tell us, Sorry, this unit is done for and the home insurance to cough up the money to replace it. Because really, we’re not spending 10k+ ourselves on a whole new unit anytime soon. So when it gets this hot out, I simultaneously hope that it won’t blow out on us and cause the internal temperature of the house to go over 90 (that has happened to us a few times now) and also sorta want it to just DIE ALREADY so we can get a new, energy efficient model. The joys of home ownership…oy!
Well, I don’t know whether to chalk these scorching summer days up to climate change or just admit that Los Angeles is the desert and this is part of the package you get when you move here. Sure, you get warm, sunny days in January, but then you have to take those 100+° days in the summer (and early Fall). To help ease these heat-aches, I partnered with The House of Angostura for a chilly, boozy treat this week (and yes, just in time for #NationalIceCreamDay on 7/15).
Did you grow up eating/drinking ice cream floats? We didn’t get them all too often, but I do recall stopping by an A&W when I was a kid and having a root beer float. In retrospect, whichever family member took me and my sister there and gave two small children ice cream floats in the car to eat was a rather brave soul. Today we’re not only refining that childhood treat with some black cherry soda and super premium vanilla ice cream, we’re also adding in RUM. And bitters. And Luxardo cherries! All the good adult stuff but with enough kid stuff to still have a whiff of nostalgia.
The Angostura 7 Year Rum has lots of cinnamon and vanilla flavors that make it a great match for this boozy adult treat. I’ve added in the Angostura Bitters and their Orange Bitters to punch up the spice of the cherry soda and to cut through some of the sweetness. The orange aroma in the nose is an unexpected and pleasant surprise when you take your first sip. For something so fun like an adult ice cream float, I found this combination to be much more complex with lots of subtle flavors. It was also a great way to forget about the heat for just a little bit too. Fingers crossed that air conditioner makes it through one more summer.
Ready to dive into your own float? Let’s make one!
In a mixing glass filled with ice, pour in rum and bitters. Stir to chill 20 seconds and strain into a soda glass. Add ice cream to glass and top with black cherry soda. Dash orange bitters on top and garnish with orange slice and cherries.
If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com
Yesterday on Instagram a gave a little hint as to what I’ve been working on lately… THE FUTURE OF COCKTAILS is alternative milks?!
Well, in the short-term it is for me anyways.
A few months back I had to cut out dairy, soy, eggs, red meat and shellfish for medical reasons. Not for some crazy diet! It doesn’t cut into the cocktail making that much, but there are a few drinks that I’ve had to shelve because of these restrictions. Eggs are an easy one to cut out since I’ve covered somanyalternatives for them on the site. Dairy though can get tricky, it imparts a particular taste and mouthfeel that can be hard to replicate. With that in mind, there’s just going to be some drinks I can’t have right now. But this also opens up a new door of twists I can make instead.
Today’s drink is a pretty basic recipe riff on a White Russian. Except… with homemade toasted coconut milk. WHAAAAA?!
Sure, you could add coconut cream or regular coconut milk in here, but the toasty quality of this is OH SO delicious and really stands out in the drink when you put it up against the coffee. I got the idea a few months back when I saw Heidi from 101 Cookbooks make this and for whatever reason I immediately thought about subbing it for cream in a White Russian. Fast forward to now and it is so worth the extra steps to make the toasted coconut milk. And it makes enough so you can add it into your coffee all week and maybe eat some cereal with it too.
Now, this coconut milk behaves differently than cream would; it’s not thick and it’s not going to significantly lighten the color of your cocktail. That also means it’s going to give a lighter feel in your mouth and not coat your tongue like cream does. Maybe for some of you this is a plus. That said, it’s definitely worth trying out if you’re looking for an alternative to dairy or just looking to try something new!
The Toasty Russian
2 ounces vodka
1 ounce coffee liqueur, St. George Spirits NOLA Coffee Liqueur used here
3/4 to 1 ounce toasted coconut milk (recipe follows)
toasted coconut flakes for garnish, optional
In a rocks glass, build your drink by pouring vodka, coffee liqueur, and toasted coconut milk over ice. Stir to combine. Garnish with some toasted coconut flakes if you’re feeling fancy.