liquor boy SEASONAL RECIPES


seasonal COCKTAIL RECIPES

HOT TODDY

FEATURING EVAN WILLIAMS KENTUCKY STRAIGHT BOURBON WHISKEY - SINGLE BARREL

  • 1 oz (2 tablespoons) Evan Williams Bourbon

  • 1 tablespoon mild honey

  • 2 teaspoons fresh lemon juice

  • 1/4 cup boiling-hot water

Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with hot water and stir until honey is dissolved.

IRISH COFFEE

featuring jameson irish whiskey & feeny’s irish cream liqueur

  • 1 cup freshly brewed hot coffee

  • 1 tablespoon brown sugar

  • 3 tablespoons Jameson Irish whiskey

  • 1 tablespoon Feeny’s Irish Cream Liqueur cream

Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Jameson Irish whiskey. Top with a tablespoon of Feeny’s Irish Cream Liqueur. Serve hot.

BRANDied HOT CHOCOLATE

featuring torres 10 imperial brandy

  • 2 teaspoons cornstarch

  • 1 1/2 cups whole milk

  • 1/2 cup water

  • 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

  • 1/2 cup heavy cream

  • 1 tablespoon unsweetened cocoa powder (optional)

  • 2 tablespoons Torres 10 Imperial Brandy

Whisk together cornstarch and 2 tablespoons milk. Bring water to a boil in a 2-quart heavy saucepan, then reduce heat to moderately low and add chopped chocolate and a pinch of salt, whisking until smooth. Add cream and remaining milk (1 1/4 cups plus 2 tablespoons) and increase heat to moderate, then cook, whisking occasionally, until mixture is smooth and heated through. Taste; for a deeper chocolate flavor, whisk in cocoa. Whisk cornstarch mixture, then add half to chocolate mixture and simmer, whisking, until slightly thickened, about 2 minutes. Add brandy (if using) and remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.