If you feel like this ice-encased lighthouse pictured to the left due to the extremely cold temperatures due to the “Polar Vortex,” BourbonBlog.com offers a few new cocktails to help you melt your way out.
Several of these “hotspirations” making their first online appearance in this story.
For more innovative cocktails and other ways to warm your soul with spirits, subscribe to our free newsletter on this link.
The frigidly frozen photograph to is of the lighthouse in St. Joseph, Mighican as captured by Steve Zasadny.
Hot Buttered Bourbon
by BourbonBlog.com Chef / Mixologist Stephen Dennison
2 oz. Booker’s Bourbon
1 cup of Warm Chai Tea
1 cube Turbinado sugar
1 oz Brown butter*
Instructions:
Incorporated all – stir until sugar dissolved.
Garnish grated nutmeg.
*To make brown butter, take 4 tablespoons butter and simmer on medium low heat, until browned
Loretto Lava
by Anthony Caporale
1 oz. Jalapeño-infused Maker’s Mark*
5 oz. Hot Coffee
1 tbsp. Cocoa
1 tbsp. Honey
Instructions:
Incorporate all and garnish with flaming marshmallow.
Jalapeño-infused Maker’s Mark*
Remove veins and seeds from 2 to 4 Jalapeños, slice into thin strips, add to 1 bottle Maker’s Mark (750 to 1000ml) infuse between 1 hour and overnight. Adjust above to suit heat of Jalapeños and your taste.
Banana Crème Pousse-café
by Stephen Dennison
Ingredients for drink:
Bols Crème de Banana Liqueur
Bailey’s Irish Cream Original
Vodka
Ingredients for meringue topping*
Egg Whites
Fee Brothers Black Walnut Bitters
How to build the pousse-café:
1. Start by pouring your heaviest ingredient in the cordial glass first. In this case, the heaviest will be Baileys.
2. Next, take a bar spoon and hold it in the glass, touching the side, with the back of the bowl of the spoon facing up.
3. Now, slowly pour each subsequent ingredient over the bowl of the spoon, so it settles lightly over the top of the ingredient below. The next ingredient in this drink is the Bols Crème de Banana Liqueur. The Vodka will be the last to be poured in.
4. These same instructions can help you on how to make a pousse-café by following the outline.
*Meringue Topping Instructions:
8 egg whites, half cup sugar and 6-8 dashes of Fee Brothers Black Walnut Bitters
Whisk until forms hard peaks form.
Final Step for cocktail:
Once meringue is finished and pousse-café is built, sprinkle sugar atop the meringue, and brown with brûlée torch.
Ullg Nog
by Billie Kennedy, Breckenridge Colorado
1-1/2oz Breckenridge Bourbon
1/2oz Breckenridge Sipping Bitters
1/2oz Vanilla Chai
4oz Lowfat Egg Nog
1 Dash Falernum Bitters
Garnish/Star Anise, Orange Zest, Fresh Ground Nut Meg
Serve Hot or Cold
This drink is in celebration of this weeks 51st Ullr Fest in Breckenridge Colorado.
On Thursday, our friends from Breckenridge Distillery are going to break the record for the longest continuous shot ski.
French Nail
by Stephen Dennison
2 oz. Pierre Ferrand 1840 Original Formula Cognac
.5 oz. Drambuie Liqueur
Laphroaig Single Malt Whisky – 10 Year Old rinse 10 year
Instructions:
– Start by giving the snifter a wash of Laphroaig by pouring a very small amount in the glass to coat it. Then discard Laphroaig.
– Add Drmabuie and Cognac.
– Place a Star Anise pod in glass
– Set brandy snifter on warmer as pictured. Alternatively, take another empty brandy snifter and fill with warm water.
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