Are you looking for something new that will be the talk of your event? Elegant touches in something as minimal as a beverage are what truly can set your event apart. Could you set out sprite and call it a day? OF COURSE! No shame in that seeing that my style lives along the lines of the less is more area, but I love to spice things up here and there.
Check out some of my latest creations that will be too good to share!
Not Your Mother's Hot Chocolate
Taste Profile: Expect the flavor of a Reese's Peanut Butter cup...but better. You can easily make this into a "Build your Own Hot Chocolate Bar" with all the fixings or batch make it ahead in a crock pot!
- Screwball (Peanut Butter) Whiskey
- Hot Chocolate Mix
- Chocolate Syrup
It is as simple as can be, but all I can say is YUM. I am not much of a whisky fan, so it's good for those who are not as fond of the taste of alcohol as it just lingers in the back of your palate nicely.
-OMG OMG OMG Check out this amazing mocktail created by Marie over at Not enough Cinnamon Blog. Check her out! https://www.notenoughcinnamon.com/healthier-peanut-butter-hot-chocolate/
1 cup milk of choice I used almond milk
2 tbsp cocoa powder
1 pinch salt
1 tbsp sweetener of choice: honey, maple or coconut sugar
1 tbsp natural creamy peanut butte
r0.5 oz dark chocolate 15 g, optional but recommended
homemade whipped cream or coconut whipped cream
1 drizzle melted peanut butter
1 drizzle melted dark chocolate
In a saucepan, heat milk over medium heat until it's warm but not boiling. Whisk in the cocoa powder, salt, and sweetener, and then peanut butter and dark chocolate, if using.
Ladle in a mug, top with whipped cream and drizzle with melted peanut butter and dark chocolate. Serve immediately!
FOR MORE SERVINGS: Double or triple the ingredients.
TO MAKE VEGAN: use a plant-based milk like almond or cashew, sweeten with coconut sugar or maple syrup, use a dairy-free chocolate and top with coconut whipped cream. "
*Photo & Inspiration by Tipsy Bartender* Check them out!!
Taste Profile: SWEET AS CAN BE. Ok so not only is the color my favorite, but it is sooo delicious. This one can work very well at a holiday gathering or at a winter event like a baby/wedding shower!
-1/2 oz. (15ml) Blue Curacao
-4 oz. (120ml) Champagne
-Splash of Pineapple Juice
-Garnish: Sugar Rim / or Dusted Coconut Rim
-Blue Hawaiian Punch
-Sprite or Sierra Mist
It is so fun to take a twist on a classic, plus it looks as good as it tastes!
Christmas Eve at 12AM Coffee
Taste Profile: For me when it comes to coffee I like it to be as dark as possible. When staying up late to try to meet Santa you are going to need all the caffeine you can get. This rum is new to the market and is quite delicious when added to coffee, it blends right it so it's not too heavy on the palate.
Kraken Black Roast Coffee Rum
Whip Cream Topping ( I make homemade whip cream, but you can do it either way!)
Cinnamon Sugar Topping
Good old fashion coffee. My go to choice? Black Rifle Coffee by far. Their dark roast, or their CAF (haha) blend will wake you up for sure! You might even stay awake long enough to see the big man himself!
Check them out! https://www.blackriflecoffee.com/
This is something that can easily be interpreted into many different directions. Add caramel, chocolate syrup, or peppermint to make it your own. The options are truly endless.
Peppermint Bark Mimosas
*Picture & recipe from delish.com*
Oh my gosh, how cute is this one! I was SUPER skeptical about the flavor as i'm not too much of a mint fan, but WOW this is sooooo good!
1/4 c. semisweet chocolate chips, melted
3 candy canes, crushed
6 oz. peppermint schnapps, divided
1 bottle champagne or prosecco
6 candy canes, whole
Pour melted chocolate onto a small plate. Pour crushed candy canes onto a separate plate. Dip rims of champagne flutes first in chocolate, then in crushed candy canes to coat.Add an ounce of peppermint schnapps to each glass, then top with champagne or prosecco. Garnish with full candy canes before serving."
**Picture & Cocktail inspired by deslish.com*
Flavor Profile: Think about gas station slurpee meets refreshing cocktail. The mixture of blue curacao, and Deep Eddy's Lemon Vodka will leave you refreshed as can be.
1 c. Deep Eddy Lemon vodka
1/2 c. Blue Curaçao
1/2 c. lemonade
6 c. ice
Lemon wedge, for rimming
White sanding sugar, for rimming
In a blender, combine Deep Eddy Lemon vodka, blue curaçao, and ice. Blend until combined.Run a lemon wedge around the rim of each glass then dip in sanding sugar.Pour frosties into rimmed glasses and serve immediately."
Honey You Drank the Christmas Tree
**Picture & Recipe from liquor.com** Check them out!
dash Angostura bitters
1 oz Fresh lemon juice
1⁄2 oz Pine syrup*
15 Fresh cranberries
1 oz Gin or vodka
Add the bitters, lemon juice, pine syrup and cranberries to a shaker, and muddle the cranberries.
Add the gin or vodka (optional) and ice, and shake until chilled.
Strain into a rocks glass over ice, and top with the lemon-lime soda.
Garnish with 3 cranberries and a sprig of pine.
*Pine syrup: Bring 1 cup of water and 1 cup of sugar to a boil until dissolved. Reduce heat to low, and add a handful of chopped pine needles. Stir and remove from heat, and let sit for 2 hours. Strain and refrigerate. Keeps up to 3 weeks."
Thank you everyone for reading this week.
I plan on doing different "speciality cocktails" for all trends and upcoming seasons so stay tuned? Having trouble thinking of a cocktail for an upcoming event? Let's chat!