I feel like it was just yesterday when the only dishes I enjoyed with a side of bacon were pancakes or scrambled eggs with extra cheese. Now bacon is everywhere. It’s in candy. It’s in brownies. And please believe it’s definitely in cocktails as well. I’m a big supporter of bacon, so I’m not complaining. In fact, I fully plan on celebrating International Bacon Day with a bacon-inspired cocktail in hand. I’m still weighing my options, but this Crisp Apple & Bacon Cocktail, which is made using bacon infused vodka and Angry Orchard Crisp Apple, could be the move.
What do you bacon fanatics think? Is the Crisp Apple & Bacon Cocktail a good celebratory drink for International Bacon Day?
Crisp Apple & Bacon Cocktail (Created by Hayley Jensen)
1 oz. bacon infused vodka
Splash maple syrup
Dash of bitters
4 oz. Angry Orchard Crisp Apple
Stir over ice, strain into a glass (martini suggested), garnish with a brandied cherry and small strip of bacon.
It’s always an occasion when a new Ciroc flavor is announced and with the announcement that Ciroc Pineapple is the latest addition to the Diageo-owned brand, the internet has been in a mild frenzy. A frenzy that I fully stand behind.
Ciroc Pineapple makes absolute and perfect sense. It’s a perfect companion to their Ciroc Coconut and is an ideal vodka flavor all around. It’s also a far cry from the confusing Ciroc Amaretto (vodka and amaretto?? who?? what??), which I can safely assume hasn’t done all that well since its release nearly one year ago.
Ciroc Pineapple is obviously not on shelves just yet, but I did come up with a drink recipe that I think will make for an amazing, summer cocktail. I’ve dubbed it the Ciroc Colada! Clever, eh? Check it out below.
2 oz. Coco Lopez Cream Of Coconut
2 oz. Pineapple Juice
1 oz. Ciroc Coconut
1/2 oz. Ciroc Pineapple
1 Cup Ice
Add all ingredients (minus pineapple wedge) to a blender and blend until smooth. Pour into a hurricane glass and garnish with pineapple wedge.
A few weeks ago I was issued a challenge: Create a stellar cocktail using the bitter liqueur known as BrancaMenta. And to aid in this particular challenge I was given a bottle of BrancaMenta and a $20 gift card to WholeFoods for cocktail ingredients and queso. Okay, queso wasn’t necessarily part of the challenge, but when you’ve got a little leftover dough on your gift card, queso must be bought. Anywho, back to the booze…
For some reason ginger beer was the first ingredient to come to mind as I brainstormed ideas for my #BrancaMenta Challenge cocktail. With that particular ingredient in mind I then came up with the idea to create my own twist on the classic Dark ‘n’ Stormy cocktail, which I dubbed the Dark ‘n’ Somewhat Stormy. Hence the addition of both BrancaMenta and vanilla bitters. Why the vanilla bitters? Well, for me I found that upon sipping BrancaMenta by itself there is a subtle vanilla flavor. So, I wanted to bring that flavor out a little more.
I do have to say that the Dark ‘n’ Somewhat Stormy turned out to be a unique and tasty twist on an original. Check out the recipe below. Cheers!
1.5 oz. Spiced Rum
1/2 oz. BrancaMenta
5 oz. Ginger Beer
2 Drops Vanilla Bitters
Place ice cubes in a tall glass. Add rum and BrancaMenta. Top with ginger beer and vanilla bitters. Stir and enjoy!
The first time I ever had a Rum & Coke Float I was at Seven Lamps, an eatery here in Atlanta. My friend Talaia (of WholeYum.com) and I developed a mild obsession with their off-the-menu burger, so we were there to happily get our carnivore on. I decided to order a Rum & Coke Float to sip on before our burgers came out and my goodness, it was delicious! I’ve never been a big fan of floats, but I decided to take a chance on Seven Lamps’ float since it had rum in it. I mean, what normal person says “no” to desserts with rum in them?
Mind you, all of that was nearly two years ago. And out of nowhere this week, I decided that I wanted to create my own Rum & Coke Float. So, I put my bottle of Captain Morgan 1671 to good use and created my latest Lushworthy Creation. I can’t remember what rum was used in Seven Lamps’ float, but the Captain Morgan 1671 is clutch (my new word for the month, and yes, “clutch” is a good thing). It’s a sipping rum, so it offers hints of vanilla, dark fruit, and chocolate, which are all flavors that are perfect for floats.
All in all, the Rum & Coke Float is super easy to make and hella tasty. Check out the recipe below. Cheers!
Rum & Coke Float
2 oz. Captain Morgan 1671
2 Scoops Of Vanilla Ice Cream (Don’t get crazy with the scoops, people. You merely need two regular, civilized scoops of ice cream)
Coca-Cola (Or Pepsi. I live in Atlanta, so it’s practically law that we use Coke instead of Pepsi)
Place two scoops of vanilla ice cream in a tall glass. Add Captain Morgan 1671. Fill glass with Coke and stir. Garnish with whipped cream and a cherry if you’re feeling fancy.
If you’re a lover of booze then there’s a good chance that you’re all for sipping on a classic cocktail. I love a great classic cocktail too, but every now and then it’s nice to switch things up a bit and revamp a classic. And Hugh Acheson of Empire State South (ATL represent!) has done just that with his “Mint Mutiny” cocktail. The “Mint Mutiny” was created just in time for this weekend’s Kentucky Derby and as you’ve probably guessed, it serves as a remix to the classic “Mint Julep.”
The folks over at Captain Morgan, which serves as the primary ingredient in the “Mint Mutiny” sent over a kit for making Acheson’s cocktail and also invited me to take part in their #MintMutiny Twitter competition. Basically, whichever blogger receives the most #MintMutiny retweets will receive a trip to either the Belmont Stakes or Preakness Stakes.
As much as I love drinking green tea, I’ve never been one to indulge in the extra stuff (i.e. green tea frappucinos, green tea cookies, green tea facials, etc.) Since I tend to play it safe with my tea of choice, I figured it’d be fun to mix things up a bit by creating a cocktail using green tea.
I tend to drink my green tea straight, but on occasion I will add honey and/or lemon. So, I knew I wanted those two ingredients in my green tea cocktail. The honey element in my “Green Tea-ni” comes courtesy of Smirnoff Honey Vodka and I stuck with good ol’ fresh lemon juice for this latest Lushworthy Creation.To sweeten things up just a tad bit, I added homemade simple syrup.
So, it was just a matter of weeks ago when I finally tried the much-loved Nutella. Crazy, right? Yeah, I’m hella late on that bandwagon, but needless to say, it’s pretty darn delicious. You can eat the hazelnut spread a number of ways, but I’ve become a big fan of dipping nuts in my jar of Nutella for a treat that tastes likes it’s straight outta Compton Godiva. And you know it was only a matter of time before I found a Lushworthy use for my new favorite..
The other weekend I found myself making Nutella hot chocolate out of curiosity and a desire for something a little more exciting than your standard hot chocolate. I happened to also have a bottle of Wild Turkey Spiced Bourbon handy, so I of course added a nice helping to my Nutella hot chocolate and that is exactly how the “Nutella Hot Chocolate With Wild Turkey Spiced Bourbon” was created. I’ve included the recipe below, and hopefully it’ll find its way onto your list of boozy, fall favorites this year.
1 Cup Milk
2 Generous Spoonfuls Of Nutella
2 oz. Wild Turkey Spiced Bourbon
Marshmallows Or Whipped Cream
Heat one cup of milk in a pot until simmering. Gradually stir in your Nutella until the spread has fully dissolved. Add Wild Turkey Spiced Bourbon once the milk and Nutella are fully mixed. Pour contents into a mug and garnish with whipped cream or marshmallows. Enjoy!
It’s no secret that the fall season tends to welcome a bevy of tasty, new recipes and with the arrival of Halloween in a few weeks we’re sure to be treated to drink recipes for a number of spooky, adult-friendly sips. Among those sips is Licor 43′s Mini Beers. This shot created by Licor 43 is perfect year-round, but with the addition of a little orange food coloring they become an ideal addition for Halloween. So, be sure to get your hands on a bottle of this yellow-hued, Spanish liqueur as you find that perfect Halloween costume (check out this BuzzFeed post I’ve been eyeing for inspiration) and good times will sure to be had once October 31 rolls around!
Licor 43 Mini Beers
2 Parts Licor 43
1 Part Heavy Cream
Orange Food Coloring
Begin by chilling a bottle of Licor 43 and some shot glasses. You can also prep the cream prior to your guests’ arrival by dropping food coloring into the cream until the desired shade of orange (note that the Licor 43 will serve as the yellow of the Candy Corn so the orange will need to be pretty vibrant). When you are ready to serve, simply pour the chilled Licor 43 2/3 of the way up in the chilled shot glasses. Top with one part of the orange-colored heavy cream. The cream will float to the top, resulting in a layered effect that looks just like traditional candy corn.
Confession time…So, I’m about 82 percent sure that “The Great Gatsby” is one of a handful (just a handful!) of novels I bought the Cliffs Notes for during high school. Sorry F. Scott Fitzgerald, but you weren’t quite my cup of literary tea. At this moment you’re probably wondering what exactly is so Lushworthy about “The Great Gatsby.” Well, in honor of the film adaptation of “The Great Gatsby,” Moët, which is featured throughout the film, has introduced a new cocktail inspired by “The Great Gatsby.” Described as “a twist on the classic champagne cocktail,” the “Moët Imperial Gatsby” combines Moët Imperial and Green Chartreuse. And in case you can’t get your hands on any Green Chartreuse, you can always find the Jim Meehan-crafted cocktail at New York City’s The Plaza Hotel.
“The Great Gatsby” will be released in theaters nationwide on Friday, May 10.
Moët Imperial Gatsby
5 oz. Moët Imperial
1 sugar cube soaked in .25 oz. Green Chartreuse
Combine in a champagne flute and garnish with a spiral lime twist.
With Spring only a matter of hours away, I think we can finally grant an official welcome to those refreshingly fruity cocktails that are very much prominent during the warmer months. Among the most popular spring cocktails is the daiquiri, the rum-based concoction that typically calls for rum, lime juice, and simple syrup. Like many standard cocktails, the daiquiri has of course had its fair share of remixed versions with the newest daiquiri creation coming courtesy of Cruzan Rum. Created by Jesse Card, Cruzan Master Mixologist, the “Cruzan Passionway Daiquiri” is a perfect spring cocktail thanks to a combination of fresh lime, grapefruit juice, and Cruzan Passion Fruit Rum. You can find the full recipe for the “Cruzan Passionway Daiquiri” below.
Cruzan Passionway Daiquiri
2 parts Cruzan® Passion Fruit Rum
½ parts Fresh Squeezed Lime
¼ parts Fresh Squeezed Grapefruit Juice
¼ parts DeKuyper® Cherry Liqueur
¼ parts Rich Simple Syrup (2 parts sugar, 1 part water)
Thin Lime Wheel
Combine all ingredients in a shaker over ice and shake vigorously for 10 seconds. Fine strain into a chilled coupe. Garnish with a thin sliced lime wheel.