What do you do when you get your hands on a huge bag of mini Butterfingers? You eat them all while binge-watching your favorite television show on Netflix. Kidding, of course. You break out your Bulleit Bourbon and make shots! I initially planned on making this a full-size cocktail, but it’s pretty decadent, and aren’t we all trying to keep things somewhat light for bikini season? Also, shots are wayyy more fun.
Check out the recipe for my Bourbon Butterfinger Shake Shots below. Cheers!
3 oz. Bulleit Bourbon
2 tbsp. Caramel Sauce
2 oz. Milk
3 Mini Butterfinger Bars
7 Ice Cubes
Crush one mini Butterfinger bar to sprinkle on top of shots as a garnish. Add a small layer of caramel sauce to shot glasses and set aside. Add Bulleit Bourbon, caramel sauce, milk, ice cubes, and two mini Butterfinger bars to a blender. Blend and pour into shot glasses. Garnish individual servings with crushed Butterfinger.
I’ve been sitting on this recipe idea for quite a few months now and finally chose to whip it up earlier today. And now I’m kicking myself for waiting so long because it’s super easy to make and hella tasty. Also, if you’ve found yourself slightly intimated by the Old Fashioned then this is a nice way to ease yourself in. The addition of Piehole Pecan Pie Whiskey gives it a nice layer of dessert-y sweetness while the Bulleit Bourbon still makes for a pretty solid Old Fashioned.
Another cool thing about this cocktail is that you can really add your own twist to it by using flavored bitters. I used good ol’ fashioned Angostura bitters for my cocktail, but a vanilla or walnut-flavored bitter would really take this drink to the next level.
Check out my Pecan Pie Old Fashioned recipe, below. Cheers!
1 oz Bulleit Bourbon
0.5 oz Piehole Pecan Pie Whiskey
1 or 2 Sugar Cubes
2 Dash Of Bitters
Splash Of Water
Add sugar cube(s), bitters, and a splash of water to an Old Fashioned glass. Muddle sugar mixture with the back of a spoon. Add Bulleit Bourbon and Piehole Whiskey to your glass. Stir and add ice. Garnish with cherry.
With this weekend serving as the unofficial start of summer, the rum punch is sure to be flowing for the next few days. In honor of both the holiday weekend and their #SunsOutRumsOut campaign, I was tasked with creating my own Memorial Day rum punch recipe by Captain Morgan. I absolutely love, love, love coconut rum, so I of course chose the new Captain Morgan Coconut Rum as my booze of choice. I wanted a rum punch that was a little on the creative side, and after some experimentation, I created “The Bitter Coconut,” a rum punch that’s both sweet and tart.
Check out the recipe to “The Bitter Coconut,” below. Cheers!
The Bitter Coconut (Makes 6 Servings)
8 oz. Captain Morgan Coconut Rum
1 oz. Bitter Italian Apertif
1.75 cups Ruby Red Grapefruit Juice
1.5 tbsp. Lemon Simple Syrup*
Combine all ingredients (minus grapefruit soda) in a large pitcher. Add ice, stir, and serve. Top off individual servings with grapefruit soda.
Can you think of a flavor combination more decadent than that of banana and caramel? Let me help you out, pal. No, you absolutely cannot. But seriously, I’m a huge fan of anything that combines both banana and caramel. So, when I had the opportunity to create a Memorial Day cocktail using Blue Chair Bay Rum Banana, which is described as boasting a “caramelized banana flavor,” I knew I had to create a boozy, caramel-banana treat.
Using both Blue Chair Bay Rum Banana and Southern Comfort Caramel, I created the “Banana Caramel Crush,” because you’re sure to be crushing on this cocktail all season. If you’re eager to whip up a “Banana Caramel Crush” then I’ve got some pretty sweet news. Thanks to Blue Chair Bay Rum, I’m giving away a bottle of Blue Chair Bay Rum! Yes! Free booze!
To enter, hit me up in the comments section and let me know what your favorite rum cocktail is. Be sure to use a valid email address, so I can contact you if you win. Those entering must be 21 and up, and must also reside in the United States. One winner will be chosen on Friday, May 22.
Good luck, and be sure to check out my “Banana Caramel Crush” recipe below!
1 oz. Blue Chair Bay Rum Banana
0.5 oz. Southern Comfort Caramel
1.5 oz. Milk
0.5 tbsp. Caramel Sauce
Half Of A Banana
Coat the inside of a cocktail glass with caramel sauce and set aside. Combine Blue Chair Bay Rum Banana, Southern Comfort Caramel, milk, and caramel sauce in a cocktail shaker with ice. Shake and strain into your cocktail glass (filled with ice) and garnish with bananas and a caramel drizzle.
Be sure to check out Blue Chair Bay Rum’s Facebook page for other rum-tastical drink recipes!
I’m all for putting my own twist on a classic cocktail, so when I was challenged by Maker’s Mark to create a unique and creative spin on the Mint Julep for their #JulepOff, I was down for the cause.
If you live in or have ever visited the South, then you know that we take our sweet tea very seriously. It’s practically pumping through our veins. So, for my #JulepOff cocktail I knew I wanted to incorporate sweet tea somehow. And to up the ante on creativity just a tad, I chose to use a lemon simple syrup to create the sweet tea effect. In addition to bourbon, mint is a primary ingredient in a Mint Julep, so I chose to keep that addition.
If you plan on hosting an Easter brunch with friends and/or family, I’m sure the last thing you want to worry about is whipping up a cocktail for each and every person. This is exactly the kind of situation where big batch cocktails come in handy. All you have to do is get your hands on a nice punch bowl or cocktail dispenser and you’re halfway there. For my Easter brunch-inspired cocktail, I went with a jug-style, cocktail dispenser from Pottery Barn. It features a stainless steel spigot with a silicone gasket, so there’s no drip-drop-drip-drippety-drop to worry about.
The big batch cocktail I created was the Perfectly Peachy Punch. It’s refreshingly fruity, and the addition of Ciroc Peach adds a nice amount of boozy kick. Add a few lime and lemon wheels as your garnish and your big batch cocktail is ready to be enjoyed by the masses.