Category: Recipes

On the seventh day of Christmas, Drink Matron gave to me: Mulled Wine and Cider!

It’s Christmas and it’s cold and snowy. Nothing beats warming up after a snowball fight with a nice steaming cup of mulled wine or cider. Pulling a big pot outside during family get-togethers will keep everyone toasty while the kids play, and might even get Grandma to tell you an embarrassing story about your dad.

Mulled Wine

Ingredients:

12 whole cloves
2 nutmegs, cracked into pieces with a hammer
2 bottles dry red wine
1/2 cup sugar
Stripped zest from 2 oranges and 2 lemons, plus more zest for garnish
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 cinnamon sticks

Preparation

1. Tie the cloves and nutmeg pieces in a small square of cheesecloth, or put them in a large metal tea ball.

2. In a large pot, combine the wine, sugar, orange and lemon zests, orange and lemon juices, and cinnamon sticks. Add the clove-and-nutmeg bundle. Heat over medium-low heat until steam begins to rise from the pot and the mixture is hot, about 10 minutes; do not let it boil. Remove the clove-and-nutmeg bundle. Keep the wine warm over very low heat until ready to serve.

3. Ladle the wine into cups or heatproof glasses, garnish with the citrus zest and serve warm.

Michigan Mulled Wine Cheat

Ingredients:

2-3 bottle of Leelanau Witches Brew Spiced Red Wine
2-3 apples, sliced
2 oranges, sliced
Handful cherries
5-10 Cinnamon sticks

Combine ingredients in a crock pot and warm on medium for about an hour.

Hot Mulled Cider

Ingredients:

1/2 gallon of fresh, unfiltered apple cider
1 orange
15 cloves
4 3-inch sticks of cinnamon
15 allspice berries
1 teaspoon of nutmeg
7 pods of cardamon
1/4 cup brown sugar

Preparation
1. Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up peel two thick strips from the orange. Press half of the cloves into the peeled part of the orange. Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.

2. Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.

December 20, 2013
On the sixth day of Christmas, Drink Matron gave to me: Irish Coffee!

You’ve been with your family for days already, and you’re beginning to wear thin. It’s socially unacceptable to drink beer in the morning, and your mom doesn’t keep champagne around the house for mimosas. Your dad, however, always has a little Irish Whiskey, and there’s a fresh pot of coffee in the kitchen. Time for some Irish coffee.

Irish Coffee

Ingredients:

Freshly brewed cup of coffee
1 Tbsp brown sugar
1.5 oz Irish whiskey
Heavy cream

In a mug, pour coffee. Add brown sugar and stir until dissolved. Add whiskey. Top with heavy cream. Serve hot.

And now….IRISH COFFEE PORN!

December 19, 2013
On the fifth day of Christmas, Drink Matron gave to me: CROCK POT COCKTAILS!

The crock pot is a beautiful thing. It can make dinner while you’re at work better than you could even imagine. It can steam, boil, broil, saute, and bake practically anything you want. In fact, did you know that it can also make amazing cocktails?

Well, you do now, and I’m here to give you some of the best recipes I could find that will give you plenty of Christmas joy.

Rum Chata Hot Chocolate

Ingredients:

2 bags chopped Ande’s mints
1 750ml bottle of Rum Chata
2 small cans of sweetened condensed milk
1 small carton of heavy whipping cream
4 cups milk

Combine everything in crock pot and set on high for 2 hours, stirring occasionally. Ladle into mugs and add marshmallows or whip cream (marshmallows or whip cream are optional, but COME ON).

Wassail

Ingredients:

2 cups Madeira
2 bottles London Pride Ale
4 bottles Strongbow English Cider
1 cup apple cider
12 whole cloves
12 whole allspice berries
2 cinnamon sticks, 2 inches long
2 oranges, sliced
2 Lemons, sliced
2 strips orange peel, 2 inches long
4 apples, cored and sliced
1 tsp ground ginger
1 tsp ground nutmeg

Pour Madeira, ale and English and apple ciders into a large slow cooker. Place cloves, allspice, orange peal, and cinnamon into cheesecloth or mesh bag, tie shut with kitchen twine (or whatever is available) and add to slow cooker along with ginger and nutmeg. Set slow cooker to medium. Gently simmer for about 1 hour or longer if desired. Add sliced oranges, apples, and lemons to the slow cooker for garnish. Reduce heat. Ladle into mugs and serve.

Winter Sangria

Ingredients:

2 bottles red wine
2 cups orange herbal iced tea
1 cup brandy
1/2 cup simple syrup
1/2 cup triple sec
1 lime, sliced
1 lemon, sliced
1 orange, sliced

Stir all of the ingredients together in a slow cooker and set to low heat. Warm for an hour or until mix reaches desired heat.

December 18, 2013
Stocking Stuffer! Found on the Internet: Bourbon Maple Bacon and Pecan cookies

Because bourbon + Bacon + Pecan + cookies = dreamy. Why not add this to Christmas cookie baking day?

Thank you Heather Christo.

Get the recipe here: Bourbon Maple Bacon and Pecan cookies

December 17, 2013
On the fourth day of Christmas, Drink Matron gave to me: Rum Balls and Cake Pops!

Drinking your alcohol is all well and good, but there are plenty of wonderful desserts out there that let you eat your booze as well.
Since Christmas is pretty much the best time to indulge in anything, it’s not uncommon to see 20 different cookies set out at any holiday party. It’s quite likely that somewhere in that bunch is an almost-gone plate of rum balls that everyone is subconsciously stuffing in their gullets. The host looks over and casual replies, oh, it’s no big deal, I’ve got more in the fridge. A scramble to the fridge door happens and your uncles Fred and George are punching each other to be the first one there. An hour later, no more rum balls until next Christmas.

In other words, rum balls are awesome. Maybe it’s time to make some of your own, yeah? Okay.

Rum Balls

Ingredients:

3 cups crushed vanilla wafers
3/4 cup confectioners sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups finely chopped nuts
1 teaspoon pure vanilla extract
3 tablespoons light corn syrup
1/2 cup spiced rum

Preparation:
1. In a large bowl, stir together wafers, confectioners sugar, cocoa, and nuts. Drizzle in vanilla, corn syrup and rum.
2. Shape into 1 inch balls and store in an airtight container in the refrigerator for 3-5 days to develop the flavor.
3. Roll balls in your choice of confectioners sugar, cocoa, sprinkles or whatever you’d like.

Hmmm, Cake Pops

Kids get to eat cool desserts all the time and no one looks at them funny. Now, with the addition of rum to cake pops, so can you.

Ingredients:

1/2 cup dark rum
1 cup cocoa powder
1 cup sugar
1 cup softened butter
3 eggs
1 cup milk
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 Tbs vanilla
2 cups flour
200g quality dark chocolate
Powdered sugar, cream cheese, nutella, frosting, jam or liqueurs.
Your choice of toppings

Preparation:
1. In a bowl, combine cocoa powder, baking soda, baking powder, and flour.
2. Cream the butter and sugar until light and fluffy. Beat eggs until fluffy and add to butter mixture.
3. Combine milk and rum.
4. Slowly beat dry ingredients a little at a time to the butter mixture. Alternate with the milk and rum.
5. Lightly butter and flour a 9 by 13inch cake pan. Spread the mixture evenly. Bake for 40 – 45 minutes at 350° until a toothpick comes out clean when inserted in the center of the cake.
6. Remove cake from the oven and let cool completely. Each whole cake makes about 40 cake balls.
7. Melt chocolate in microwave or stove, stirring occasionally until smooth.
7. Crumble cake into bits and moisten with your choice of 1/3 cup of cream cheese, nutella, frosting, jam or liqueurs and 4 tablespoons of powdered sugar.
8. Roll into balls and refrigerate for at least one hour
9. Dip balls in melted chocolate
10. While chocolate is still soft, dip or sprinkle with your choice of topping
11. Put in small pastry cups or on sticks.
12. Refrigerate overnight or until chocolate hardens.

December 17, 2013
On the third day of Christmas, Drink Matron gave to me: Eggnog Drinks!

You can’t have Christmas without eggnog. Sure, you could go out and buy some, but why when you could make it from scratch, or better yet, get your mom to make it from scratch for you? That way, you can add any sort of booze you want! I’ve collected a few recipes that I think you could easily convince Mom (or Dad/sister/brother/aunty/etc) will work for grownups and maybe even kiddos. For kiddos, just don’t add booze. Seriously? Did I have to tell you that?

First off, you should have a standard eggnog recipe, in case all you really wanna do it add booze to it and chill on the couch.

Eggnog

Ingredients:

4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
Pinch of cinnamon
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 Tbsp each of bourbon and rum or brandy, or to taste (DON’T PUT THIS IN THE KID’S EGGNOG.)
*4 egg whites (optional)

1. In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

2. Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

3. Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back intohttp://drink-matron.com/wp-admin/post.php?post=2960&action=edit the saucepan.

4. Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5. Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (Seriously, NOT FOR KIDS. Gees.) Chill.

*Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Recipe via Simple Recipes

Now on to the fun stuff…

Baltimore Eggnog

I feel like my friend Kelsey would probably paint her face purple, get drunk on this with her mom, and sit down for a Ravens game. It doesn’t sound fancy, but it looks ladylike in my head.

1 oz Jamaican dark rum
1 oz brandy
1 oz Madeira
1 whole egg
1 tsp powdered sugar
3/4 cup milk

Combine ingredients in a shaker and shake well. Strain into a glass. Sprinkle nutmeg (or purple sprinkles, come on!)on top and serve.

*Hey, don’t give this one to the kids. Egg, powdered sugar, and milk is probably not their idea of a good time, ya know?

Good Morning Eggnog

Why not? You are with your family.

1 3/4 oz ruby port
1 3/4 oz red wine
3 1/2 oz milk
3/4 oz cream
1/2 tsp powdered sugar
1 egg yolk
1 pinch nutmeg

Combine in a shaker and shake well. Strain into a large glass over ice cubes. Sprinkle with nutmeg, and serve.

*It’s your call on the kids with this one. I don’t know what they like. JUST DON’T GIVE THEM BOOZE.

Hot ‘Nog

For those who like it hot!

1/2 oz brandy
1/2 oz dark rum
1/2 oz sugar syrup
1 egg
3 oz boiling milk

Blend brandy, rum, and syrup until smooth and pour into a heat-proof goblet. Add boiling milk, sprinkle with nutmeg and serve.

*Not for kids, me thinks.

Jagnog

Yeah, this is a thing. My buddy Chris suggested it and then I actually found it online.

3 parts eggnog
1 part Jagermeister herbal liqueur

Pour over ice in a rocks glass.

Don’t make this in bulk. Just don’t. If you’re making it at all it’s because your buddy brought Jager over and thought it would be awesome with eggnog.

*Just give the kids eggnog and never tell them about Jagermeister.

Noggy Punch

A good party ‘nog.

1 qt chilled eggnog
5 oz brandy
4 oz dark rum
3 oz dark creme de cacao
1 whole nutmeg

Whisk together the eggnog, brandy, rum and creme de cacao together in a large punch bowl. Add a large block of ice. Grate a little nutmeg over the top of each drink when serving. Makes 8 (6-ounce) punch cups.

*Again, just give the kids some eggnog, sans booze.

Note, because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.

You can get more Eggnog recipes on Drinkmixer.com

December 16, 2013
On the second day of Christmas, Drink Matron gave to me: Hot Buttered Rum!

Lucky for me, I’ve still got Adrian. Sure, it’s partly because he’s a big hunk of man who carries heavy things and can reach much higher than me, but mostly it’s because during winter he makes a tasty as hell hot buttered rum mix. It started two or three years ago when we were still in Indiana and there was a pretty rough snow storm that kept us inside for two days. We luckily had rum and this mix, and settled down for movies and a bit of drinkin’. Every year since then he’s made it for us, and most of the time, I can’t keep my little paws off. I don’t mind sharing though, so here’s the recipe.

Batter

2 cups brown sugar
1/2 cup butter, softened
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon

(optionally, you can add 1/4-1/2 tsp of cloves)

Beat the sugar and butter together until fluffy. Mix in the spices.

In a mug, put a heaping teaspoon of the batter into 1 1/2 oz of rum and top with hot water, stirring well. Sprinkle with cinnamon or garnish with a cinnamon stick.

December 15, 2013
On the first day of Christmas, Drink Matron gave to me: Make your own Irish cream!

Christmas lovelies! I’m back! What a better month to come back to you than December, when warm weather and holidays bring families and friends back together.

A great homemade gift to give to your loved ones is Irish cream. Yup, you don’t have to spend money on Baileys or Carolans, you can have your very own tasty coffee and hot chocolate additive.

Lucky for you guys, my family likes Irish cream and likes to keep a bit of homemade stuff around. Must come from being Wisconsin farm folk. Or booze hounds. Or Canadian (yeah, I’m a little Canadian. Like Barney Stinson. What. Up.)

GG Irish Cream
1 can Eagle Brand condensed milk
3 eggs
1 tsp vanilla
2 Tbs Hershey syrup
1 pint whipping cream or half&half
1 cup Irish whiskey or brandy (brandy comes from being from Wisconsin. It’s our thing in general.)
1/3 cup white rum

Mix ingredients together with a mixer or in a blender. Refrigerate.

My Aunt Greta says, “Can be kept for months, but I doubt it will last that long.” I concur. It’s delicious.

December 14, 2013
Fool inspired cocktails on Fool’s Paradise Day
It’s Fool’s Paradise Day. This Shakespearean term means that someone is in a state of happiness based on false hope. However, I just like to think of actual fools in actual paradise.

This brings me to my drink inspirations for the day. Who better than to personify fools in paradise than margarita loving, Jimmy Buffet, and anything-as-long-as-it-has-liquor-in-it, Hunter S. Thompson. Both men liked boozing, both of them liked paradise, and both of them are at some level, fools.

Jimmy Buffet

Now, I’m not going to insult you by doing a generic margarita recipe in honor of Mr. Buffet. I am going to pull inspiration from another song of his entitled “Boat Drinks,” which can be way more fun and leave you acting like way more of a fool.

A boat drink is really just an exotic cocktail, but commonly of the rum variety and usually extremely strong. One might call them “umbrella drinks” or “tiki drinks” as well.

One of the most famous drink creators, Don the Beachcomber invented an especially fun boat drink that gets only a moderate amount of attention compared to its cousins and siblings, and that’s the Zombie.

The Zombie

Recipe from Don the Beachcomber in Waikiki, according to a 1956 Cabaret Quarterly Magazine article (via webtender.com)

Ingredients:
- 3/4 oz. fresh lime juice
- 1/2 oz. grapefruit juice
- 1 1/2 oz. unsweetened pineapple juice
- 1/4 oz. Falernum
- 1 1/4 oz. Puerto Rican gold rum
- 1 oz. Jamaican dark rum
- 1 oz. 151-proof Demerara rum
- 3/4 oz. Maraschino liqueur
- 1/4 tsp. Grenadine
- 2 dashes Angostura bitters
- 6 drops Pernod
Put all in blender with ice. Blend for 5 seconds. Pour into glass and garnish with mint sprig.

Hunter S. Thompson

If ever there were a fool, Hunter S. Thompson was it. His brilliant mind, eclectic repertoire, and eccentric life are often overshadowed by the one wild weekend he spent in sin city, which would eventually become Fear and Loathing in Las Vegas.

Thompson was a drinker, with a taste for Chivas Regal or Wild Turkey on the rocks, but since those don’t do well as recipes, I thought I’d look into my favorite work by the man, The Rum Diary, which takes place in San Juan, Puerto Rico and involves an awful lot of rum drinking. However, that doesn’t do me any good either, because he’s only drinking rum straight up or on the rocks. Oh Hunter. You Gonzo.

Instead, I offer you a shot of a San Juan favorite, the chichaíto.

The Chichaíto

The word chichaíto refers to someone who has recently been…intimate.

Ingredients:
- 1/2 oz Light Rum
- 1 oz Anisette
- 2 drops lemon juice
Pour anisette and rum into a shot glass. Add two drops of lemon. Sip.
July 13, 2012
Found on the Internet: The Friday the 13th cocktails challenge!

Check out this creative look at Friday the 13th cocktails on Halloweenerrific! There’s at least one for each Friday the 13th movie! Very cool. Couldn’t have even come close to doing it better myself.

http://halloweenerrific.co.uk/halloween-drinks/friday-the-13th-halloween-cocktails

Even Jason likes a nice drink once in a while.

July 13, 2012