Chocolate Wines & Ports

This is a post that I actually started before the sweltering heat of summer hit the east coast of the US, but as the summer solstice hits us today, it seems only fitting to finally release it to the public of Swig Knowledge.

Chocolate wines and Ports are growing in US popularity, but they are products that have gained popularity in Western Europe and South America for years. With proper refrigeration after opening, chocolate wine has a shelf life of 9-12 months and can still be enjoyed within six months when stored at room temperature (unless It contains dairy). 

Another trend for chocolate wine growth is within summer cocktail recipes crafted by mixologists who infuse the wine with crushed mint leaves, muddled oranges and cherries, many varieties of flavored vodkas all poured over crushed ice or strained as a fresh martini alternative. It may sound gross, but don’t knock it till you try it. You will not only find chocolate wine in a chilled glass or cocktail, but also in food recipes including many desserts from cakes and brownies to marinades for steaks and sautéed vegetables.

Chocolate Ports can be great stand-alone drinks as aperitifs, but can also be used as “simple syrup” for summer cocktails and martinis.

Look, believe me, the first time I had a bottle of chocolate wine I thought “no way in hell!” It was surprisingly great and you can take my word for it, well, since I “taste” a lot of stuff! Here are a few brands for chocolate wine and Ports that are growing in US distribution:

Chocolate Wine – The Less Expensive Alternative

The Chocolate Shop – Seattle, WA

This juice comes from the Walla Walla Valley in Washington State and runs about 12.5% ABV. The Chocolate Shop comes in Chocolate Red Wine (dark chocolate aromas and black cherry ending in a smooth finish), Creme de Cocoa (a hedonistic blend of velvety-rich chocolate, fine wine, and cream), Chocolate Strawberry (ruby red-color with high tones of freshly strawberries, dark fruit and cocoa), and Box of Chocolate (deep black cherry and lingering hints of cocoa powder).

Chocovine – West Palm Beach, FL

Since 2009, this red wine blends together rich dark chocolate and Dutch cream to create ChocoVine Original (a classic taste of decadent chocolate), ChocoVine Espresso (a blending of sharp, espresso beans and chocolate), ChocoVine Raspberry (reminiscent of a fresh  raspberry truffle), and new in 2012 - ChocoVine Whipped Cream (Dutch chocolate mixed with creamy vanilla).

Chocolate Rouge – Modesto, CA

This chocolate and wine infusion is bottled by E&J Gallo in California. It comes in two styles: Chocolate Red Blend (smooth and velvety on the palate and finish) and Rich Chocolate (a creamy and rich wine with silky layers and smoothness).

Brown Cow Chocolate Espresso Wine – Auburndale, FL

This blend of rich chocolate, espresso, wine and cream creates a pretty smooth drink. Though it can be served on the rocks, it lends itself better to be used for mixed drinks and martinis.

Fortified (Port) Wines – The Higher-End Chocolate Wines

Chocolate Zin, St. Michaels Winery, St. Michaels, MD

This local favorite is a blend of oak-barreled Red Zinfandel and dark chocolate which pairs perfectly with chocolate mousse covered with raspberry sauce. “The sin is the Zin.”

Chocolate Amour, Trentadue Winery,  Geyserville, CA

Produced from Merlot grapes grown on their Geyserville Ranch, this fortified wine comes from the traditions of port making.  Before bottling, Trentadue infuses a tiny amount of natural chocolate extract to the final blend which is suggested over vanilla ice cream or as a stand-alone aperitif.

DECO, Sonoma Valley Portworks, Petaluma, CA

This unique blend of some of the best, fruit-forward ports of the Central and Cucamonga Valleys of California (75%) and McLaren Vale in South Australia (25%) and natural bittersweet chocolate is hand selected, blended and bottled.  Lush in taste and perfect alone.

NV Désirée Chocolate Dessert Wine, Rosenblum Cellars, Alameda, CA

This tawny port style wine is full of dark fruit and bold chocolate character. Hints of vanilla, chocolate, and coconut aromas hit on the nose and a rich fruit core swirls on the palate while finishing smoothly.

KODA Premium Dessert Wine, Tarrica Wine Cellars, Shandon, CA

This premium chocolate, dessert wine infuses Paso Robles grown Syrah grapes with the finest natural chocolate essences. KODA lends itself to a delightful finish to the perfect meal or mixed in with served chilled over dark berries from the garden.

I know you may still be skeptical of chocolate wines and Ports, but the next time you have a pool party, pick up a bottle of chocolate wine, pour it into a blender with ice, and enjoy it like a latte. You can even put in your favorite, flavored vodka for an extra kick on a hot day.

Now, which chocolate wine is your favorite?

The Summer of Skinnygirl! One hot brand.

As summer approaches, the “skinny” cocktail epidemic is in full effect. As women are looking to get into bikini shape, they are searching ways to get a buzz while keeping the calories down.

Several restaurant chains (such as The Cheesecake Factory) have created “skinny” cocktail lists which provide booze and low calorie mixers. Let’s face it, the majority of the calories in a cocktail come from alcohol, but if you mix it with something with the caloric makeup of water (0 calories) it will make you feel better.

Along with restaurant chains and their low calorie concoctions, there is a brand specifically for that market. Skinnygirl is not a new brand, but it continues to grow in both distribution and popularity. Bethenny Frankel is the face and creator of the Skinnygirl brand which is now owned by Beam Global. Frankel launched the brand in 2009 and sold it to Beam Global in 2011 for a reported $120 million. Love her or not, she has the lifestyle (and back account) that we would all love.

Trust me guys, I never thought I would write about this brand, but it is something that my female public has been asking about for a while now. Besides, it’s one of the hottest brands out there.

So ladies, here’s the lineup:

The Ready to Serve Line
Margarita
This is the one that started the Skinnygirl craze. Being made from premium silver Tequila and sweetened with agave nectar, this ready to drink cocktail is light in taste, low-calorie and 20% ABV. Pour over ice and you’re good to go!

White Peach Margarita
Just like the original, this margarita is refreshing and light. It is also made from premium silver Tequila and sweet agave nectar, but adds hints of lime and sweet, ripe peach.

Pina Colada
This cocktail adds all the fun stuff found in a pina colada (rum, coconut, vanilla, and pineapple) without the extremely high calorie count. Very refreshing and smooth.

Sangria
This white sangria is sweetened with agave nectar. Add in apples, strawberries or citrus fruits and you have a fresh sangria on the go.

White Cranberry Cosmo
Giving ladies a refreshing alternative, this light Cosmo is a blend of lime, orange essence, lush berries and cranberry – all sweetened by blue agave. Add a couple of ripe cranberries in your glass and you have a lively delight.

The Vodka Line
Bare Naked Vodka
Clean and smooth, this vodka has a slightly sweet characteristic. Take it straight, on the rocks or with a splash of your favorite low-cal juice or soda with a twist of citrus.

Tangerine Vodka
This infusion combines the essence of fresh tangerines and ultra smooth vodka. Though best on the rocks, you could use this in a tropical blender drink with fresh fruits and ice.

Island Coconut Vodka
This is a blend of tropical flavors which include coconut, hints of vanilla and notes of pineapple, mango, and papaya. It’s a getaway in a glass!

Cucumber Vodka
Taking on the crisp and light taste of cucumber, this vodka is smooth, clean, and sweet and is perfect for hot summer days. Enjoy on over ice with a fresh cucumber wheel.

The Wine Line
California White Blend
A perfect balance between fruity and floral, this California blend has notes of orange peel, honey, and tropical fruits. Perfectly paired with a plate of fresh fruits by the pool.

California Rose Blend
This bright Rose has lines of citrus fruits, cherry, pomegranate, and ripe citrus fruit. On the finish, you can even pick up a little strawberry lemonade. Add a little ice for the hotter days.

California Red Blend
This blend is medium to full bodied and carries the flavors of caramel, chocolate, and luscious berries. It is light enough to enjoy in the heat.

Let’s face it, when it comes to drinking, I don’t cut calories which means that I have to hit the gym twice as hard. I will say that Skinnygirl is a hot brand that just continues to grow and I just had to write about it. Ladies, I hope you enjoy these “Skinny” cocktails, vodkas, and wines sometime this summer.

Where is your favorite place to enjoy the Skinnygirl brand?

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Craft Tequilas for the Tequila Season!

Most of us know that Tequila is produced in the area surrounding the city of Tequila, Mexico, 40 miles northwest of Guadalajara, Mexico. It is a distilled beverage made from the blue agave plant which grows in the well suited red volcanic soil in the surrounding region.

Tequila is most often made at a 40% alcohol content (80 proof), but can be produced between 35–55% alcohol content (70–110 proof). Though most tequilas are 80 proof, many distillers will distill to 100 proof and then dilute it with water to reduce its harshness.

Though we have had a mild winter and spring this year in America, tequila consumption does not really begin in the States until Cinco de Mayo and runs through the summer and consumed in margaritas or straight with a cigar. With that in mind, here are four “must try, craft tequila brands” for the tequila season.

KAH – Day of the Dead Tequila

I am starting to see these brightly colored skulls in many locations. That’s right – KAH tequilas come in skull bottles – each symbolizing the different stages or elements of the Day of the Dead – a November 1st celebration of the dead in Mexico. These smooth tequilas are perfect for sipping or mixing in cocktails.

Blanco – The “White Skull”
This tequila has notes of white pepper even with sweet notes from the cooked, blue agave. It is smooth, but leaves the zest of spices on the palate.

Anejo – The “Black Skull”
A two year aging process brings forth heavy notes of tobacco, chocolate and coffee while the American white oak casks used during aging bring spicy vanilla notes on the finish.

Reposado – (110 Proof) – The “Devil (Yellow) Skull”
A ten month aging process in French oak creates this smooth-sipping, high octane tequila with notes of vanilla and caramel on the finish and full agave flavor throughout.

Extra Anejo – The “Crystal Skull”
This flavor-bomb tequila seemingly goes through the gauntlet of flavor profiles from smoky wood and pepper to vanilla, honey, and sweet spices. This skull is covered in 700 crystals.

Kinky Friedman’s “Man in Black” Tequila

Kinky Friedman is a writer, singer and song writer from Texas though born in Chicago. In 2011 he released a book called Drinker With A Writing Problem (a collection of Kinky’s columns for the Texas Monthly) which has gained some success. “Drinker with a writing problem” – what an intriguing idea!

Plata
Like all of Kinky’s tequilas, Plata is filtered only once in the distillation process – a process that does not “water down” the tequila by over distilling. Plata is aged in charred American white oak casks which creates a hint of white pepper.

Reposado
This Mexican classic is aged in American White Oak casks and provides a warm peppery finish as well.

Anejo (Noir)
Aged in charred French oak barrels, this tequila provides sweet caramel with spice throughout and finishes long. It goes well with a great cigar just as Kinky would want it to!

Man in Black Extra
This dark, smoky tequila is aged for eight years in charred French oak casks. In limited release, it is a classic sipping tequila.

AsomBroso Fine Tequilas

These bottles are truly colorful works of art. Unlike books, you can judge them by their cover as what’s inside is just as beautiful as what's on the outside.

El Platino
The nose has dried herbs and the palate is peppery with an offset of sweet pepper and ripe agave. The finish is mellow and toasty.

La Rosa Reposado – 3 months
Sweetness and floral scents cover the nose. There are seemingly characteristics of vintage Bordeaux wine. The taste is quite spicy and peppery with a smooth, vanilla finish.

La Rosa Reposado – 11 months
This reposado is 100% Agave silver (or “blanco”) tequila and is aged for two months in oak barrels and then placed in new French oak casks that were used to make a vintage Bordeaux wine to take on a reddish hue. After several months, the tequila is soft on the palate and has a hint of sweetness.

Del Porto
This tequila is aged in Port Wine barrels which gives it a higher sugar content and creates a slightly sweeter tequila which takes on the color of Port.

El Carbozado
Tennessee whiskey barrels are used to further age (11 years) and influence the base AsomBroso tequila. You will find hints of charcoal from these barrels which gives off a sweetness of butterscotch and caramel on the nose and a smooth oakiness with a sweet finish.

11 Year Anejo (Vintage)
This extra special aged anejo is only available in extremely limited quantities. It is aged for eleven years in French oak casks and is a true a homage to “sipping tequilas” for the season.

Clase Azul Tequila

In keeping with the beautiful bottle theme of craft tequilas, Clase Azul’s packaging is distinctive and bottled in handcrafted, hand-painted Mexican ceramic bottles. Produced in Jalisco from 100% blue weber agave, the tequila is twice distilled and aged in fine oak barrels which gives off a smooth flavor and aromas.

Plata
Plata is produced from organic Agave that has matured for at least nine years. It is then cooked in traditional ovens and ferment using a combination of yeasts. Clase Azul uses refined water, a five steps distillation process and triple tequila filtration to ensure superior quality. Its exceptional smoothness makes it ideal for sipping.

Reposado
This tequila is aged for a minimum of eight months in oak barrels which were previously used for Bourbon, Cognac, and Sherry aging. This beautiful bottle is called "Talavera", which was introduced to Mexico by Spanish artisans of the Colonial period.

Ultra
This ultra-premium tequila is aged a minimum of three years in heavily charred, Sherry oak casks. This first edition was limited to 100 bottles, 50 for Mexico and 50 for the United States. The packaging is a decanter which takes 40 days to produce. The medallion is hand-made pure Silver with hand painted Platinum paint and a label of 24K Gold.

La Pinta
La Pinta is an infusion of Pomegranate juice and 80 proof Clase Azul Tequila. The aging process takes 12 months to ensure the tequila takes on the sweet pomegranate characteristics. It is a perfect sipping tequila for a hot summer day.


As always, thank you for reading and I hope you find that these tequila truly represent the art and spirit of tequila – both in style and taste and flair in the packaging. They are all perfect for sipping or paired with spicy dishes and cigars.

What is your favourite tequila for the season?



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Modern Day Moonshine - Piedmont Distillers

Going to school in Alabama, I was exposed to Moonshine on several occasions. I only tried it once. While bartending, a fellow bartender brought in some of his family’s “shine” which they produced in the woods of Northern Alabama.

“It’s my granddaddy’s recipe,” he started. “He got it from his pappy. They use to run shine through the woods.”

I didn’t really know what Moonshine was, but as usual, I had to try it and find out. We poured a few drops of the shine from a mason jar into a couple of rocks glasses. I held it to the light and caught a light blue hue before taking a sip. The hooch burned my lips, rattled my teeth and scorched my throat. I coughed a little as my eyes watered. I have never tasted gasoline, but I can only imagine that this is what it was supposed to taste like.

“Oooo, weee! That’s some damn good shine,” my fellow bartender shouted. “Let me know when you’re ready for more.”

The truth was, I didn’t want anymore, but I did want to learn more about moonshine.

“Moonshine” is a term for an illegally-produced, distilled whiskey. The word is believed to come from the fact that distillers produced and distributed this homemade spirit by the light of the moon to avoid the law. Moonshiners produced their spirits in unlicensed stills and without paying state taxes for distribution. Moonshine was usually extremely strong and is commonly associated with the Appalachia and Atlantic Canada regions. Other terms for Moonshine are “mountain dew”, “white lightning”, “hooch”, "Tennessee white whiskey", and many others.

Piedmont Distillers is one distillery that is making Moonshine today (legally). In 2005, owner Joe Michalek opened the distillery in Madison, North Carolina, and created the company’s first spirit called “Catdaddy Carolina Moonshine.” Junior Johnson, of NASCAR fame (see below), became a part owner in 2007 and shared his family recipe for corn whiskey which was bottled as “Junior Johnson’s Midnight Moon.”

Every batch of “Midnight Moon” is handcrafted in very small production and continues to follow the Johnson family’s Moonshine recipe.  “Midnight Moon” is produced in a copper still, made from corn, and is triple distilled for a smooth and clean spirit.

Piedmont Distillers recently released the handcrafted line “Midnight Moon Aged with Fruit” which includes Moon Cranberry, Moon Strawberry, Moon Apple Pie, Moon Cherry, and Moon Blueberry. Packaged in mason jars (just like moonshiners have done for generations), the line joins together the “Midnight Moon” recipe and real fruit. To ensure each jar reaches the peak of all-natural fruit flavor, the spirits are aged in the jar for several weeks at the distillery before shipment.

Who is Junior Johnson?:

Junior Johnson (Robert Glen Johnson, Jr.) was born in 1931 in North Carolina. His family owned a corn farm and soon realized that the corn was worth more distilled than it was as grain. With high taxes, most families could not afford to make a living off their moonshine so they began to bootleg the product across the East Coast. The Johnsons followed suit as their moonshine was considered to be the best.

At age 14, Junior began bootlegging Moonshine by tending to the family’s stills and quickly became a moonshining and bootlegging legend as he was never caught while running moonshine.

In 1955, Johnson decided to use his “moonshiner” driving skills and became a NASCAR driver on dirt tracks. One year later, Johnson was caught working the family still and was convicted of moonshining. He was sent to the federal prison for 11 months – a conviction later pardoned by President Ronald Reagan in 1986.

Johnson returned to the NASCAR racing in 1958 and retired in 1966. He claimed 50 victories over his career – 11 of which were on major speedways.

In 1965, author Tom Wolfe published an article about Johnson in Esquire magazine which was the basis for the 1973 movie titled ‘The Last American Hero’.  The movie stared Jeff Bridges as Junior Johnson and featured the Jim Croce hit song, “I Got A Name.”

There is something romantic about running from the law while holding illegal contraband – the modern day outlaw. Pedal to the floor, kicking up dust along country roads all by the light of the moon. Today, Moonshine is smooth and flavored – a long way away from the blue stuff I tried once in college.

Now, I must ask: Where is your favorite “shine” from?

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MLB Opening Day 2012: Craft Beers by MLB Teams

30 teams + 30 beers = 1 Great 2012 Major League Baseball Season!

It’s that time of the year again. We’ve waited through several weeks of spring training just to hear the crack of the bat and the home team crowd cheering on the boys of summer once again.

What goes better with baseball than a fist full of golden brew? Beer has been a part of baseball just as crackerjacks and hotdogs. It even makes the game go by quicker. Opening Day is a tradition that began in 1869 and continues to this day.

Below, you will find all 30 Major League Baseball teams paired with local beers which I tried to keep to low production Microbrews. Take a look below at your team and see what your pairing is.

Arizona Diamondbacks

Burning Bird Pale Ale (4.8% ABV), Sonoran Brewing Company (Phoenix, AZ)

Atlanta Braves

Laughing Skull Amber Ale (5.7% ABV), Red Brick Brewing Company (Atlanta, GA)

Baltimore Orioles

The Raven Special Lager (5.5% ABV), Baltimore – Washington Beer Works (Baltimore, MD)

Boston Red Sox

Rich & Dan’s Rye IPA (6.9% ABV), Harpoon Brewery (Boston, MA)

Chicago White Sox

Cutthroat IPA (5.5% ABV), Finch's Beer Company (Chicago, IL)

Chicago Cubs

Daisy Cutter Pale Ale (5.2% ABV), Half Acre Beer Company (Chicago, IL)

Cincinnati Reds

Nut Brown Ale (6% ABV), Mt. Carmel Brewing Company (Cincinnati, OH)

Cleveland Indians

Elliot Ness Amber Lager (6.2% ABV), Great Lakes Brewing Company (Cleveland, OH)

Colorado Rockies

“Hoss” Rye Lager (6.2% ABV), Great Divide Brewing Company (Denver, CO)

Detroit Tigers

Cherry Stout (6% ABV), Atwater Brewery (Detroit, MI)

Houston Astros

“Santo” Black Kolsch (4.7% ABV), Saint Arnold Brewing Company (Houston, TX)

Kansas City Royals

Unfiltered Wheat Beer (4.4% ABV), Boulevard Brewing Co. (Kansas City, MO)

Los Angeles Angels

Anaheim 1888 (5.5% ABV), Anaheim Brewery (Anaheim, CA)

Los Angeles Dodgers

Hollywood Red Carpet Ale (5.9&% ABV), So Cal Beer Company (Modesto, CA)

Miami Marlins

Big River Pilsner (5.2% ABV), The Florida Beer Company (Melbourne, FL)

Milwaukee Brewers

Rendezvous French Style Ale (7.2% ABV), Lakefront Brewing, Inc. (Milwaukee, WI)

Minnesota Twins

“Lonely Blonde” American Blonde (4.8% ABV), Fulton, (Minneapolis, MN)

New York Mets

Resin (9.1% ABV), Sixpoint Brewery (Brooklyn, NY)

New York Yankees

The Bronx Pale Ale (6.3% ABV), Bronx Brewing (Bronx, NY)

Oakland Athletics

Old Oakland Ale (7.2% ABV), Pacific Coast Brewing Co. (Oakland, CA)

Philadelphia Phillies

Rowhouse Red (5.75% ABV), Philadelphia Brewing Co. (Philadelphia, PA)

Pittsburgh Pirates

Pious Monk Dunkel (4.3% ABV), Church Brew Works (Pittsburgh, PA)

San Diego Padres

Calico Amber Ale (5.5% ABV), Ballast Point Brewing & Spirits (San Diego, CA)

San Francisco Giants

“Inception” Belgian Styled Ale (8% ABV), Triple Voodoo Brewing (San Francisco, CA)

Seattle Mariners

Kilt Lifter Ruby Ale (6.5% ABV), The Pike Brewing Company (Seattle, WA)

St. Louis Cardinals

Kolsch Styled Ale (4.8% ABV), The Saint Louis Brewery (Schlafly Brand) (St. Louis, MO)

Tampa Bay Rays

Cuban-Styled Espresso Brown Ale (5.5% ABV), Cigar City Brewing (Tampa, FL)

Texas Rangers

Texas Red Amber Lager (4.5% ABV), Rahr & Sons Brewing (Fort Worth, TX)

Toronto Blue Jays

Nut Brown Ale (5% ABV), Black Oak Brewing Company (Toronto, Canada)

Washington Nationals

The Public Pale Ale (6% ABV), DC Brau Brewing Company (Washington, DC)

Now, who’s going to win the pennant this year and what brew will you be drinking when they do?

Some bunnies bring cocktails on Easter.

Let me start by saying that I may be struck down by the hand of God by writing this blog, but I must go on. I will always remember my Great Aunt Francie who drank Sherry every day, lived to be 107, and use to say: “The Devil won’t take me and God’s not ready for me yet.” I have always lived my life by that motto and if I’m still here after all I’ve done, I have to ask the following question:

Is drinking on Easter sacrilegious?

Let’s face it, the answer is ‘no’ unless you live in a church or a house full of religious zealots.  Don’t get me wrong, religion has its time and place, but let’s face it; even I drop to one knee and “Tebow” every time I enter a bar and see several full shelves of magical bottles. I remember many an Easter with thick ham, luscious turkey, deviled eggs and wine flowing around the table.

Picture this: a chubby adolescent descending a staircase, holding the rails as training wheels. It is a cool, brisk, spring morn. The day is Easter – the day Christ has risen again. Christ rose from the dead and fatty sat cross-legged in front of a basket of plastic, green grass. In celebration of the rebirth of Christ, the corpulent child dug candy from the fake turf and licked his lips as he devoured it as it smeared his cheeks.

That fat kid was me and I can remember when I first outgrew the candy phase. I had started bartending and I rose one Easter morn (or afternoon depending on how you look at it) and went downstairs to find a basket full of airplane miniatures, a martini shaker and matching martini glasses.

“What is this?” I started. “Where’s the candy, the Peeps, the basket?”

“I didn’t know what else to get you,” my mother replied.

“Are these Drunken Olives?” I quipped as I dug through the synthetic grass.

 “You’re a bartender now. You’re older. I figured you would like this kind of stuff.”

“You’re right,” I said. “Let’s have a cocktail to Jesus.”

“Well just a small one,” she said.

There is nothing better than making your own mother a cocktail to enjoy. We had two drinks each and went to Easter service with a slight buzz. We sang the songs, celebrated the rebirth and even enjoyed the wine they served at the sacrament.  We returned home and drank wine with a late Sunday brunch and I fell asleep on the couch by six o’clock.

Another Easter celebration I remember was being with my parents in New Orleans, LA. We went to Commander’s Palace during Jazz Brunch and my father ordered a Bloody Mary. Out came a glass of tomato juice which was followed by a waiter with a bottle of vodka encased in ice. Having been one of the coolest presentations I had ever seen, I ordered one and the whole table followed suit.

The lady at a table next to us said, “That entire table is drinking! On Easter!”

I asked our waitress to give her one. The religious stranger initially scoffed at the drink, but sipped when no one was looking.

Listen, I’m not trying to poke fun at Easter or religion, but the fact is that you can drink during any holiday; especially those that include family. That being said, here is a quick list of some Easter cocktails that I thoroughly enjoyed serving while behind the bar.

The Easter Bunny

Ingredients:

3 oz Absolute Vodka

3 oz Dark Creme de Cacao

1 tsp Chocolate syrup

1 tsp Cherry brandy

Method:

Shake creme de cacao and vodka with ice. Strain over ice in a rocks glass. Float chocolate syrup and cherry brandy.

Carrot Cake Martini

Ingredients:

3 oz Bailey's Irish cream

3 oz Kahlua

1 oz Goldschlager

Whipped Cream Rim

Nutmeg dusting

Method:

Shake over ice the Bailey’s and Kahlua and strain into a martini glass. Pour chilled Goldschlager on top and rim the glass with whipped cream. Dust with nutmeg.

Jelly Bean Shot

Ingredients:

½ oz Kahlua

½ oz Anisette

½ oz Bacardi 151 proof rum

Mixing instructions:

Add chilled Kahlua and Anisette to a shotglass and float the Bacardi 151. Light it on fire. Blow it out after 5 seconds and shoot.

The Jolly Rancher

Ingredients:

3 oz Belvedere Vodka

1 oz Midori melon liqueur

Fill with Cranberry juice

Method:

Shake the Belvedere vodka and Midori, pour over ice in a high ball and fill with cranberry juice.

The Candy Bar

Ingredients:

3 oz Cream

2 oz Kahlua

1 oz Creme de Cacao

1 oz Frangelico

Method:

Shake Kahlua, creme de cacao, Frangelico and cream with ice. Strain and serve over ice cubes in a highball glass.

Yellow Bird

Ingredients:

1 oz Bacardi 151 proof rum

1 oz Ketel One Vodka

½  oz Galliano

4 oz Sour mix

Method:

Add all of the booze in a blender with a handful of ice and pour into a highball glass. Stir in sour mix to fill the glass.

Tootsie Roll Shooter

Ingredients:

1/3 oz Tia Maria

1/3 oz Dark Creme de Cacao

1/3 oz Frangelico

Method:

Pour all ingredients and shake with ice. Strain into a rocks glass and enjoy.

I hope you enjoyed this post and I hope you enjoy Easter with friends and family. If you gave up booze for Lent, then I know you will have a great Easter celebration!

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