- First, have you checked out our Hot Buttered Rum that is a little bit winter and a little bit spring?
- Go to Scotland. Stay at this hotel. Drink all the whisky.
- I dunno… my one glass of wine at the Cheesecake Factory for lunch would disagree with this.
- Want your bar business to succeed? Here’s some tips from a seasoned pro!
- Has the renewed interest in Tiki bars and culture been around long enough that it’s now a moody teenager?
- I see Cooking Light is jumping on the kombucha cocktail train.
- How to do bitters in cocktails correctly.
- You can now enjoy your cocktails in AUGMENTED REALITY…ooOOOoohhhh.
- Drink wine and save an ecosystem. It’s that easy.
- And finally, this is what a spirits tasting competition is like. Hope they all ate a big breakfast!
This 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.
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.
We’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.
Adding 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.
And 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
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.
Crystalized 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.
- First, I’m sorry you have such a bad hangover. Would you like a Grasshopper brownie?
- If you’re done with the ubiquitous St. Patrick’s Day drinks, here’s a good read on Irish whiskey and why we don’t use it as much in cocktails.
- And here’s a cheat sheet to becoming an Irish whiskey expert.
- And here’s proof it doesn’t matter if you know what you’re drinking or not, Irish whiskey is exploding in America.
- The hotel speakeasy is a thing and here’s a few tiny places you can visit.
- Supermarket scotch! It’s not crap anymore!
- Ok, here’s why putting a cork in your whiskey bottle just doesn’t make any sense.
- Visiting LA soon? Here’s the 24 essential bars you should check out.
- I personally wouldn’t call it healthy, but it’s definitely a more natural green beer.
- And finally, when a worm (or caterpillar) in your mezcal is actually a good thing.
An emerald assortment of fine liquors and not a green beer in sight.
Green for St. Patrick’s Day! Green for spring! A few of our favorite green hued liquor picks just in time for the weekend.
This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.
In lieu of a green drink this year for St. Patrick’s Day, I decided to do you all a favor and create something you’ll want even more. Also, that you can eat. And, yes, there’s booze in there. And some green.
We’re making Grasshopper Brownies today with Kerrygold Irish Cream. Based on the components of the classic dessert cocktail, The Grasshopper, these decadent brownies are minty, chocolatey, boozy, and so that no one goes into a sugar coma, small batched. A Grasshopper cocktail includes crème de menthe, crème de cacao, and cream, all of which in some form are found in these brownies. So hopefully it goes without saying, but 21+ please!
These brownies might look like a labor of love, THREE layers! But rest assured, they come together pretty easily. Let’s look at each layer for a minute. First, the base of this dessert is the brownie, which, in my opinion, is the essential layer to all of this. Because I wanted this to be a small batch recipe and only yield about 8, 2″ pieces, I looked to my favorite brownie recipe from Dessert for Two. It only requires one bowl, the microwave does some of the heavy lifting, and it’s just so fudge-y and delicious. This is also the Kerrygold Irish Cream Layer which tics two of the Grasshopper ingredients: chocolate and cream. The flavor of the Kerrygold is present, but doesn’t overpower the brownie itself. I wanted to make sure it was balanced and not too boozy.
Next you have two different chocolate layers: the green mint layer with crème de menthe, and the chocolate top layer. These require a little more patience and a little stove-top stirring. The green layer can be achieved by one of two ways. Your first option is to add green crème de menthe. Second, you can use peppermint extract (or clear crème de menthe) with green food coloring. If crème de menthe in any color is hard to come by where you are, then peppermint extract can be found through online retailers. And for the final layer, you can optionally add in some crème de cacao to the ganache although I found it chocolate enough for my tastes. Both these layers will set up firm, but not hard.
Note: if you’d like a clean cut, keep these refrigerated until right before cutting. Then, run your knife under hot water, dry and immediately make your cut. Repeat for each cut or when there is brownie buildup on the knife. You can skip these steps if you don’t care if the chocolate layer runs a little into the green.
Now, will this be the most amazing dessert to bring to your St. Patrick’s Day party? Yes, probably. Will people ooh and ahh about what you made? Definitely. Will you be able to leave with a few spare brownies? I doubt it. But you can make more next week too. Let’s get baking!
Kerrygold Irish Cream Grasshopper Brownies
Adapted from Dessert for Two
4 tablespoons unsalted butter, diced
1/2 cup granulated sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/2 cup Kerrygold Irish Cream
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg
1/4 cup all-purpose flour
- Preheat the oven to 325, and line a 9 x 5-inch loaf pan with parchment paper. In a microwave-safe bowl, combine the butter, sugar and cocoa powder. Microwave for 30 seconds on HIGH. Stir, and microwave for another 30 seconds on HIGH.
- Stir the mixture very well, and then add the Kerrygold Irish Cream, salt, and vanilla. Stir to cool batter. Next, add in the egg, and stir until its incorporated.
- Finally, add the flour, and stir until combined. Spread the batter into the prepared pan. Bake for 23 minutes, or until a toothpick inserted comes out with fudge crumbs clinging to it. The surface of the brownies is shiny when done and starting to crack. Leave brownies in the pan for assembling the Mint Layer.
In a double boiler over medium heat, combine white chocolate and cream. Stir until chocolate is fully melted. Remove from double boiler and stir in creme de menthe (or peppermint extract) and green food coloring if using. Chill for 30 minutes.
Chocolate Top Layer
In a double boiler over medium heat, combine chocolate and butter. Stir until chocolate is fully melted. Remove from double boiler. Chill for 30 minutes.
To finish assembly, spread chilled mint layer evenly over brownie layer. Chill 15 minutes. Spread chilled chocolate layer evenly over mint layer. Refrigerate at least two hours or overnight. Cut into squares and serve.
- ICYMI: we started our St. Patrick’s Day content a little early this year.
- Women & Whiskies has a few cocktails created just for International Women’s Day by some super rad ladies in the spirits industry.
- How Audrey Saunders helped bring about the cocktail renaissance.
- I love pre-batching cocktails for events and Maggie has a WHOLE BOOK coming out this month about it!
- Also, my gal Ashley has the most beautiful Rosé book coming out in June and you can preorder it NOW!
- Whoa. Columbus is getting some crazy awesome drinks thanks to this lady.
- Another reason to drink Chartreuse: it goes well with food!
- How booze writers can be advocates for social justice.
- How Milwaukee could have contributed to the birth of Tiki...
- And finally, yes, we posted this article last year, but we’re doing it again. A history of America’s early female bartenders.
- Get your passports ready! Summer travel plans include sleeping in a giant wine barrel in Portugal.
- And speaking of wine: Rare wine sells for over half a million. Probably corked…🤣
- All the drinking events this month. Here.
- I love geraniums. Anyone distilling them here in the US? LMK!
- I definitely had my favorite bouncers here in Los Angeles, like the twins. Here are 3 Hollywood bouncers and what they see (and reasons why I avoid Hollywood bars…).
- Can you bottle age cocktails at home? Yes. Have you seen our bottled cocktail recipes.
- Do you baijiu? I’m thinking we”ll be seeing a lot more of it soon.
- Have you started seeing any of these trends in 2019? Tell us!
- Could someone have stole this glacier water for vodka? Or could it have just leaked out of the tank?
- And finally, another great article from Wondrich on the history of black bartenders and the dive bar.
- First, do you have a salt obsession? We sure do! Here’s our picks for best salts for Margaritas (and anywhere you could use a salt rim).
- It’s girl scout cookie season!!!! Important question… which wine goes with what cookie?!
- They’re distilling whiskey where?!?!
- Starting your own bar program? Great! Here’s some tips from bar veterans to make sure you’re doing it right.
- Looking for some spiced rum? Here’s a few good picks!
- Ugh. Heavy Metal is NOT A GOOD THING in these wines and beers.
- Do you think of Sherry as a cooking wine? Really? Even after that great book came out? Ok, read this and learn to love it.
- Even Bacardi is worried about that sinking ship called Brexit.
- Would you pay $2700 for a NAS bottle of Japanese whisky?
- And finally, Jim Meehan talks about finding success in bartending. In a video!
This post is brought to you by Tequila Cazadores.
Grab your cocktail shakers! It’s National Margarita Day folks!
Out of all the drink holidays out there, this is probably one of my favorites. Why? Well, who can say no to a Margarita?! Well made and they’re a perfect blend of sweet and sour, and as I mentioned earlier in the week… SO riffable. To help celebrate, I’ve teamed up with Cazadores Tequila, a recognized premium tequila since 1922, to bring you all one of my FAV variations, the Jalapeño Margarita.
Cazadores has been one of my go-to tequilas for quite some time. It’s super reasonably priced but it’s also 100% blue agave—not mixed! Cazadores has five types of tequila in their portfolio: Blanco, Reposado, Añejo, Extra Añejo, and Cristalino; for today’s recipe we’ll be using the Blanco (you’ll recognize the bottle by its hint of blue and the stag gracing the front). Because we’re making a mixed drink, the Blanco expression is the perfect product. It’s light, clean taste has a slightly sweet finish that highlights the agave. It also makes for a balanced cocktail so you taste all the components.
Now, I can take a bit of heat and I love the play of spicy and sweet here. That said, you can totally adjust this to your spiciness level. Want more spicy? Keep the seeds in the jalapeño slice and add two if you’d like. Just want a hint of spice? Take out the seeds and don’t garnish with a second jalapeño slice (the longer the garnish sits in your glass, the more spice it imparts to your drink! Remember that!).
Ok! Let’s shake up some cocktails! And remember, if you celebrate with one of these for #NationalMargaritaDay, remember to tag us so we can peep your creation!
Recipe Courtesy of Manny Hinojosa, Global Brand Ambassador
1-1/2 part Cazadores Tequila Blanco
1/2 part premium Triple Sec
1/2 part agave nectar
1 ounce fresh lime juice
1 slice of jalapeño
Method: In a cocktail shaker with ice combine all the ingredients, shake, and serve over the rocks in glass.
Garnish: with lime, jalapeño slice and salt optional.