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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
WE’RE BACK!!

WE’RE BACK!

YIPPPPPY!

WOO HOO!

So, raise a glass!

Toast a friend!

It’s time to start again!

December 7, 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
Cocktails for Pecan Pie Day!
It’s National Pecan Pie Day and we are ready with cocktails! There are so many variations of Pecan Pie Martinis and other drinks, so I thought I’d bring you a few that I’ve found that I think sound and look absolutely decadent. Enjoy!

Pecan Pie Martini

Recipe from Daydreamer Desserts (click here for some really great pics of this drink).

For the Garnish
- 1/2 cup turbinado sugar
- 1/2 ounce praline pecan liqueur
- 2 pecan halves
Pour the praline pecan liqueur into a shallow plate. Dip the rims of the martini glasses into the the plate with the pecan liqueur then dip them into the plate with the turbinado sugar. Place one pecan half in each of the martini glasses.

For the Martini
- 2 ounces Praline pecan liqueur
- 1.5 ounces caramel cream liqueur
- 1.5 ounces bourbon
- .5 ounce Torani caramel syrup
- 1 ounce heavy cream
Fill a cocktail shaker with ice cubes. Add all liquid ingredients into the cocktail shaker, and shake for 20-30 seconds. Pour into prepared martini glasses.

Butter Pecan
- 1 oz hazelnut liqueur
- 2 lg Tbsp of vanilla ice cream
- 5 pecans
Pour hazelnut liqueur into a double cocktail glass and add ice cream. Top with pecans.

More pecan pie cocktails

The Martini Diva’s Pecan Pie Martini

EHow Pecan Rum Cocktail
July 12, 2012
Don’t take your Sake too seriously – Sake! Sake! Sake! Bomb!

Last weekend I was introduced to the sake bomb.

For those of you who don’t know what I’m talking about, a sake bomb is a shot of sake only slightly balanced on top of two chopsticks sitting on glass half filled with beer.

Once all the shots are ready, the group of people who you are drinking with yell “Sake, Sake, Sake, Bomb!” while banging on the table, causing the shot to fall off the chopsticks and into the glass. You then immediately drink the shot, and then that’s all you can remember.

Just kidding about the last part, but it is definitely quite an experience.

Alternatively, counting to three in Japanese is also common. “Ichi, Ni, San, SAKE BOMB!”

Now, I’ve read a lot of stuff on the ‘net saying that this is a vulgar tradition and that it’s offensive to Asian people, but I don’t agree. I think it’s only truly offensive to the poor people in the restaurant who have enough sense not to get the dang sake bomb in the first place, and have to listen to the drunk group of people yelling loudly and banging on tables.

In other words, it’s fun!

Nothing about drinking bombs is traditional or respectful. No matter what bomb your chugging, you have to remember that you are…chugging. Not sipping graciously and talking about the qualities that are added to sake once you drop it like it’s hot into a cup of beer. Just because much about Japanese and other Asian cultures is traditional, don’t count what’s done with their booze as trashing it.

Plus, the shot had to come from somewhere.

July 11, 2012
Recipe: Piña Colada
The piña colada, what a wonderful phrase. Oh, wait, that’s not right. But the piña colada certainly is wonderful, and since today is National Piña Colada Day, I thought I’d bring you a delicious recipe that I enjoy, ~~submitted by~~ requested from our friend, Andi.

Ingredients:
- 2 cans Coco Casa
- 1 package of fresh diced pineapple
- 1 mango, sliced
- Dark Rum
In a blender, combine ice, coco casa, approximately two or three large slices mango, and pineapple and rum to taste. Blend until smooth. Garnish with pineapple and cherry (or mango). Serves 3 – 5.

Andi says “This recipes is all about trial and error and what tastes good to you- some people like more pineapple and some less.”
July 10, 2012