Posts tagged ‘hot’

December 13, 2013

friday at five :: peppermint baileys

baileys-peppermint-cream

Hot chocolate + minty liqueur + whipped cream = friday at five.

  • 1.5 oz Baileys with a Hint of Mint Chocolate
  • 4 oz Hot chocolate
  • Fresh whipped cream
  • Candy canes, crushed

Garnish: Mint leaf  Glass: Coffee mug

Pour the Baileys and hot chocolate into a coffee mug. Top with a dollop of whipped cream and sprinkle crushed candy cane on top. Garnish with a mint leaf. {via}

November 22, 2013

friday at five :: warm the soul

tom-jerry

It’s pretty darn cold here in Colorado today, so we’re whipping up a batch of Tom and Jerry’s to warm us up a bit. Brandy, cognac and yum — I meant rum.

 

September 13, 2013

friday at five : amontillado sherry hot toddy

whowhatwear

SwallowTail_sherry_hot_toddy (1)

Serves 4
Bring to a boil:

  • 2 Lemons juiced
  • 1 Lemon rind zested
  • Cayenne – pinch
  • 1/4  cup Sugar – add a little more or less depending on how sweet you like it

Reduce heat to a simmer and add the booze:

  • 2 shots Alvear Amontillado Sherry
  • 2 shots Ballentine’s Whiskey

Turn element off and serve in classy tea cups.  Add a tarragon leaf – one in each cup.

{via 1 fashion week |2 swallow tail supper club}

November 18, 2011

tom & jerry :: friday at five

TOM & JERRY = lots and lots of crazy delicious calories

Contributed by David Wondrich

INGREDIENTS:

  • Boiling water
  • 1 tbsp Tom & Jerry Batter*
  • 1 oz Cognac
  • 1 oz Dark rum
  • Whole milk, hot
  • Garnish: Nutmeg, clove and allspice
  • Glass: Coffee mug or Tom & Jerry cup

PREPARATION:
Rinse a small coffee mug (or, indeed, a white ceramic Tom & Jerry cup) with boiling water to warm it and discard the water. Add the batter, cognac and rum to the cup and fill with hot milk. Garnish with a mixture of 2 parts freshly grated nutmeg to 1 part each ground clove and ground allspice.

*Tom & Jerry Batter

INGREDIENTS:

  • 12 Eggs, separated
  • 1 tsp Cream of tartar
  • 2 lb Sugar
  • 2 oz Dark Jamaican-style rum
  • 1 tsp Vanilla extract (optional)

PREPARATION:
In a nonreactive bowl, whip the egg whites twith the cream of tartar until they form stiff peaks.  In a separate bowl, beat the yolks with the sugar, rum and vanilla (if using). When the mixture is completely liquid, fold it into the whites.

David Wondrich is the author of Punch: The Delights (and Dangers) of the Flowing Bowl and Esquire magazine’s drinks correspondent. He is also a Liquor.com advisor.

July 13, 2011

add a little hot pink :: accessorize

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March 18, 2011

friday at five :: irish coffee

A tribute to another fun Saint Patrick’s Day.

{via} contributed by Dale DeGroff

INGREDIENTS:

  • 1.5 oz Jameson Irish Whiskey
  • 1 oz Brown sugar syrup (one part brown sugar, one part water)
  • Hot brewed coffee

Garnish: Unsweetened cream, lightly whipped
Glass: Irish Coffee

PREPARATION:

Add the whiskey and syrup to an Irish Coffee glass and fill two-thirds of the way with coffee. Top with one inch of whipped cream.

 

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