It’s cold! So the folks at Tito’s Handmade Vodka figured they’d warm us up with this Texas treat. Created by mixologist, Russell Davis, this hot chocolate is a boozy mixture of Tito’s, Paula’s Texas Orange Liqueur, chocolate chips (yum), sugar and milk. It is all topped off with marshmallows, grated chocolate and and orange slice.

Texan Hot Chocolate

1 oz Tito’s Handmade Vodka
1/2 oz Paula’s Texas Orange Liqueur
1/3 cup Semi Sweet Chocolate Chips
1/2-1 teaspoon Sugar to taste
8 oz Whole Milk
Marshmallows
A Fresh Orange

Combine Paula’s Texas Orange, chocolate chips, sugar and milk in a pot and bring to a slow boil over low-medium heat as to not burn the Milk. Remove from heat and add Tito’s Handmade Vodka. Pour into favorite coffee/cocoa/tea mug and top with marshmallows. Garnish with an orange twist and shaved/grated chocolate

Created by Russell Davis, Peche
Recipe & photo courtesy Tito’s Handmade Vodka
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The 42Zombie

1 tsp brown sugar
1 part lemon juice
1 part Bacardi Oro
1 part Bacardi 151
1 part 42BELOW Passionfruit
1 part unsweetened pineapple juice
1 part fresh lime juice
1 part Passionfruit syrup
1 dash Angostura bitters

Dissolve sugar and lemon juice, then add all other ingredients and shake well with crushed ice. Pour entire contents into a Collins glass and garnish with lime wedge.

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Recipe & photo courtesy 42 Below Vodka

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This tasty Halloween cocktail may look a little complicated to make, thanks to the foam top. However, it’s not much of a challenge and the extra texture looks great for Halloween. Spooky!

Berry Scary Sour

2 oz Belvedere IX
4 blueberries
½ oz ginger syrup
Dash lemon juice

Muddle berries with the ginger syrup and add Belvedere IX.  Shake with cubed ice and strain over fresh ice into a rocks glass.  Garnish with Aperol foam - ingredients and recipe below.

Aperol Foam Recipe

500g 100% Pressed Pomegranate juice
230g Aperol
100g cold water
60g simple syrup (1:1)
6.5 sheets gelatine (200 bloom count)
Simple syrup (combine 200g of white sugar with 200g boiling water.  Sitr until sugar is fully dissolved.  Cool in fridge.)

Soak gelatine sheets in cold water for 5 minutes.  In a separate bowl add all remaining ingredients and mix well.  Fine strain out any bits of pith as these will clog up the siphon.  Heat gelatine and 1/3 of the mix on stovetop but do not boil.  Take off heat, combine with remaining mixture.  Mix thoroughly. Pour into soda siphon and charge with NO2.  Chill in fridge.

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Recipe and photo courtesy of Belvedere Vodka

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Skyy Infusions has sent this creepy collection of Halloween cocktails for you to enjoy this Halloween. Don’t let the fruity goodness fool you, those eyeballs on the Red Zombie are real.

Trick or Treat!

Jack-O-Lantern

2 oz. SKYY Infusions Citrus
1 oz. Mango Nectar or Juice
1/2 oz. Orange Juice
1/2oz. Fresh Sour*
 
Combine all of the ingredients in a cocktail shaker with ice.  Shake vigorously and pour into a goblet glass and garnish with a slice of orange and a mint leaf laid flat on top.
*Combine 1/4 oz fresh lime juice and 3/4 oz simple syrup.

Vampire’s Elixir

1 1/2 oz. SKYY Infusions Raspberry
3/4 oz. White Chocolate Liqueur
1 oz. Half and Half
Strawberry Syrup

Dress strawberry syrup on the inside and rim of a chilled martini glass.  Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass.  Garnish with vampire teeth.

Black Widow

1 1/2 oz. SKYY Infusions Raspberry
1/2 oz. Triple Sec
2 oz. Pomegranate Juice
Squeeze of Fresh Lemon Juice
Raspberry Syrup

Draw a spider web on the inside of a chilled martini glass with raspberry syrup.  Combine all ingredients in a cocktail shaker with ice.  Shake vigorously and strain into chilled martini glass.  Garnish with plastic spider.

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With a zombie-green pallor, the Spider’s Kiss is a sweet Halloween cocktail treat with a spooky appearance.

Spider’s Kiss

1 oz. Midori melon liqueur
1 oz. vodka
Squeeze of fresh Lemon
Grenadine (optional)
Chocolate syrup

Draw a chocolate web into a cocktail glass. Place in freezer and chill. Shake Midori, vodka and lemon juice and strain into glass. For a blood effect, drizzle grenadine down the side of the glass. Garnish with a chocolate-dipped orange slice.

Recipe created by Mixologist Victoria D’Amato-Moran
more Halloween Drinks
Courtesy of Midori

Mixology Monday is back and this month the folks at eGullet are hosting. The topic for September is “Dizzy Diary” or more simply cocktails made with dairy products and eggs. Not sure how eggs made it in there as dairy, but hey, why not.

Having just completed the Bar Smarts course, I wanted to use some of my knowledge. I wanted to take a classic and modify it slightly and I chose the classic martini of 1/2 Gin, 1/2 Vermouth and a dash of Orange bitters. I also decided to take this martini from before dinner to after. We all need dessert ya know.

Here’s what I did. I used vodka rather than gin and replaced the vermouth with chocolate milk. What a got was a glass of chocolaty goodness with just a hint of spice from the bitters.

Chocolate Milk Martini

1 1/2 oz. Vodka
1 1/2 oz. Chocolate Milk (I made mine using half & half and chocolate syrup)
Dash Orange Bitters

In a mixing glass prepare you chocolate milk by adding the half & half and chocolate syrup. Next add your ice and a dash of bitters. Give the whole thing a stir. Next add in the vodka. Grab the metal part of your Boston shaker and secure it on the mixing glass. Shake well to get a nice froth and strain into a chilled cocktail glass.

Garnish with what else? A chocolate olive like the ones from Cholive.

Mixology Monday XXII - Dizzy Dairy - eGullet

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I had a dream once about a bell pepper cocktail served in a hollowed out bell pepper. Last night, I made half the dream come true. (Serving it out of a bell pepper seemed messy and inconvenient.)

My friend at Savvy Housekeeping grew some beautiful bell peppers and was game for helping me figure out how to best use the sweet and spicy flavor in a cocktail. What we came up with was tasty and unlike any cocktail I’ve had before. It was light, refreshing, and slightly spicy. The grapefruit and the bell pepper complimented each other, since both combine sweetness with a little hint of bitter.

Fresh-from-the-garden produce is always tasty, but I’m sure the peppers of your choice from a farmer’s market or grocery store will also give delicious results. We used green bell pepper in the cocktail and red to garnish, but any bell pepper will do. In general, green has the most spice followed by red, orange, and then yellow.  Color choice will affect the color of the drink more than the flavor in most cases.

Ultimate Bell Pepper Cocktail

2 bell pepper rings
1 tbs. mint
1 1/2 oz. grapefruit juice
1/4 oz. lemon juice (or orange juice if you want to accent sweet more)
1 1/2 oz. vodka
3/4 oz. Galliano liqueur (feel free to sub another herbal liqueur like Chartreuse)

In a cocktail shaker, muddle the mint and bell pepper with the juices. Add ice, vodka and liqueur. Shake vigorously. Strain into cocktail glass. Garnish with bell pepper ring.

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