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Please drink responsibly, and never
drink and drive!
HOT BUTTERED RUM
2 ounces Meyers Spiced Rum
2 tablespoon soft butter
1 tablespoon brown sugar
1 dash nutmeg
1 dash cinnamon
steaming hot water
Place ingredients into a large mug and fill with
steaming hot water. Stir
HOT APPLE PIES
1 ounce Tuaca
1 ounce cinnamon schnapps
4 ounces hot apple cider
1 stick cinnamon
whipped cream
Mix all liquid ingredients in a large mug and top with whipped
cream. Garnish with cinnamon stick.
IRISH COFFEE
1 ounce Jamieson's Irish Whiskey
4 ounces strong hot coffee
1 ounce heavy cream
Pour whiskey and coffee into a mug. Pour the cream slowly over
the back of a spoon just above the coffee to float it on the top.
HAPPY HOUR HOT CHOCOLATE
4 ounces prepared hot chocolate
2 ounces bourbon
12-ounce Creme de Cacao
Whipped cream
Make hot chocolate according to package. Add bourbon and Creme
de Cacao. Top with whipped cream.
SPICED COFFEE
4 ounces very strong hot coffee
1- ounce Bacardi Spice rum
1- ounce Bacardi Limon rum
Pour coffee into mug and stir in the rums.
HOT BULL SHOT
4 to 5 ounces hot beef bouillon
Tabasco pepper sauce
Worcestershire sauce
Salt an pepper
1 1/2 ounces vodka
Heat the beef bouillon and pour into mug. Add the Tabasco pepper
sauce, Worcestershire, salt and pepper and vodka.
MILK PUNCH
1/2 cup sugar
1 cup water
2 cups bourbon
2 cups brandy
3 quart half and half
4 tablespoons vanilla extract
Simple syrup
Grated nutmeg
For the simple syrup: In a small sauce pan, combine the sugar
and water. Stir and boil until the sugar dissolves and the liquid
becomes a slight syrup. Cool the syrup before using. Makes 1 cup.
Set the syrup aide. In a glass container, combine the bourbon,
brandy, half an half, and vanilla, together. Sir the liquid until
incorporate. Stir in the syrup to your own desired sweetness.
Chill the punch well. Serve the punch in chilled glasses and
garnish with nutmeg.
MINT JULEP
6 to 8 fresh mint sprigs
1 tablespoon simple syrup
Crushed ice
2 1/2 ounces Jim Beam Bourbon
Fresh mint sprigs
In a tall glass, add the mint and simple syrup. With the handle
of a spoon, crush and mash the leaves to extract the flavors.
Fill the glass with the crushed ice and pour in the bourbon.
Using a tea spoon, jiggle the contents to mix and chill. Garnish
with fresh mint sprigs
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