Actually, this is the third time I’ve been asked – based on my extensive background as a chef, maybe. I’m really not sure – to invent a cocktail for some liquor firm or other. Those who read this bloglet with any regularity will know that I don’t drink cocktails; don’t even really like 99% of ’em. The occasional Bloody as part of the Seahawks pre-funk or maybe a White Russian with my Domestic Partner is about it.
But – again, contrary to appearances – I do try to please in this space, so I’ve happily taken the challenge each time I’ve been asked. And, immodestly I guess, I think this new one is pretty freakin’ nice.
So, for your holiday entertaining, here is the cocktail recipe I created for Frangelico, a tweaking of the basic cream cocktail idea, gigged up a tad with some spices. Just for kicks, also, I went back and found my first recipe, one requested by the folks at Bols. I hope you enjoy both and Merry Christmas!
The Pour Fool’s White Rasta
1 oz. Frangelico
1 oz. Anejo Caribbean Rum
1 oz. Four Roses Bourbon
3 oz. Egg Nog
Small pinch ground cinnamon
Tiny pinch Cayenne
Combine in highball glass with a lot of ice. SHAKE WELL. Serve. Enjoy!
And, from waaay back in 20011, this little summer firecracker:
The Pawley Spike
3 oz. Bols Sweet Tea Liqueur
4 oz. Blenheim Ginger Ale 1903 (The HOT one)
1 oz. (or more, to taste) Vodka (I’d recommend Reyka or Russian Standard)
Lime slice, sprig of lemongrass to stir
Serve over a LOT of ice, with a mint sprig (optional)
Yes, Merry Christmas indeed.
Nice job adding lemongrass to that twist on a mule!