liquor boy SEASONAL RECIPES
seasonal COCKTAIL RECIPES
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.
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.