The Friday Tipple: Frosted Boilermaker

Frosted Boilermaker

We’re feeling adult, Boozers. And by “adult”, we mean, of course, that we’re in the mood for an adult milkshake. It’s been that kind of week.

Actually, the term “adult milkshake” does seem a bit silly, sort of like referring to coq au vin as “adult chicken” simply because the recipe calls for wine, or implying that milkshakes are meant only to be enjoyed by children. However, we do enjoy an alcohol-enhanced frosted beverage as much as the next adult, so we decided to continue playing around with the Boilermaker, as we did last week with Dilbert’s Dilemma, and inspired by a brief encounter we had with a Guinness Float at Good Stuff Eatery on St. Patrick’s Day. We call it the Frosted Boilermaker, but call it “Dilbert’s Delight” if you wish, a perfect way to wallow at the end of another week of tedium and toil.

Frosted Boilermaker

We made a Beer Syrup for our Dilbert’s Dilemma cocktail, and it called to us piteously to use it again. Many milkshakes are made with chocolate, butterscotch, or strawberry syrups, so it seemed like a no-brainer to use a beer syrup in the same fashion. You can use ice cream, but we actually like the slightly tangy flavor that comes with a frozen yogurt, which complements the malty undertone of the beer syrup.

2 scoops of vanilla frozen yogurt or ice cream

2 ounces whiskey (we used our favorite Catoctin Creek Roundstone Rye)

1 large tablespoon Beer Syrup

Splash of half-n-half (Coconut half-n-half is a nice touch)

1/2 teaspoon ground nutmeg

Whiskey-whipped cream (optional, but you’ll regret not doing this)

Nocello-glazed walnuts for garnish (also optional, but do it anyway)

Place first five ingredients into a blender and blend until smooth. Pour into a tall glass and garnish with whipped cream and walnuts.

Whiskey-whipped cream: whip together one cup of chilled whipping cream, 1 ounce of whiskey, and 1 heaping teaspoon of brown sugar.

Nocello-glazed walnuts: put a small handful walnuts into a bowl with an ounce of Nocello liqueur (or whiskey or bourbon) and sprinkle with a little sugar. Mix together, then pour into a nonstick sauté pan over medium heat. Allow to caramelize while stirring frequently, about 3 – 5 minutes, then remove from heat and allow to cool.

The Friday Tipple: Nutella Whiskey Dream

Nutella Whiskey Dream

We’ve found the new Dream Team, Boozers. Forget sports, we’re talking about a creamy liquid confection that will knock your socks off — although this week’s hot cocktail would be just about perfect to sip on the slopes while watching snowboarding in Sochi. We call it a Nutella Whiskey Dream — but don’t pinch yourself, because it’s real and ready for imbibing even as the Polar Vortex swirls around your ears.

Nutella, that lovely Italian hazelnut spread that French bébés love to slurp off their toasted baguettes before trooping off to school, was in the news a year ago because of a French tax on products that contain palm oil, thereby increasing the cost of Nutella to the French populace. Sacre bleu! Our advice to French senators: beware of renewed interest in the guillotine.

Luckily for Americans, our own senators don’t mind a bit if we want to liberally slather palm oil all over every morsel, so we feel compelled to enjoy Nutella at any moment. Of course, you can also prepare your own homemade version without that nasty palm oil, and thumb your nose at Big Government and Big Industry at the same time. A hipster coffee bistro in the Good Booze ‘hood specializes in a tasty Nutella latté, so naturally we wondered how we might riff off of this in the comfort of our own home. Say hello to the Nutella Whiskey Dream, a tasty little slice of heaven on those long winter evenings by the fire dreaming of Olympic glory. A votre santé!

Nutella Whiskey Dream

We like this with whiskey, cuz we’re ‘Merican, but if you’re feeling particularly Russian, you could try it with vodka (Boyd and Blair would be our choice then). Drink up.

4 ounces hot milk (cow, soy, coconut, whatever you like)

1.5 ounces whiskey (we prefer the spicy goodness of Catoctin Creek Roundstone Rye)

1 heaping tablespoon Nutella

Freshly whipped cream spiked with Frangelico liqueur (optional… no, really it isn’t. You need this.)

Powdered unsweetened cocoa, for dusting the whipped cream

Put the Nutella in the bottom of a mug or heat-safe glass; add 1/4 cup hot milk and mix thoroughly, then add the rest of the milk and the whiskey. Stir well, then top with whipped cream and dust with cocoa. Serve immediately.

The Friday Tipple: Nutella Whiskey Dream

Nutella Whiskey Dream

We’ve found the new Dream Team, Boozers. Forget sports, we’re talking about a creamy liquid confection that will knock your socks off, and we’re wasting no time on flowery language or poetic musings. We call it a Nutella Whiskey Dream — but don’t pinch yourself, because it’s real and ready for imbibing.

Nutella, that lovely Italian hazelnut spread that French bébés love to slurp off their toasted baguettes before trooping off to school, has been in the news lately because of a newly-approved French tax on products that contain palm oil, thereby increasing the cost of Nutella to the French populace. Sacre bleu! Our advice to French senators: beware of renewed interest in the guillotine.

Luckily for Americans, our own senators don’t mind a bit if we want to liberally slather palm oil all over every morsel, so we feel compelled to enjoy Nutella at any moment. A hipster coffee bistro in the Good Booze ‘hood specializes in a tasty Nutella latté, so naturally we wondered how we might riff off of this in the comfort of our own home. Say hello to the Nutella Whiskey Dream, a tasty little slice of heaven on those long winter evenings by the fire watching old Jerry Lewis movies. A votre santé!

Nutella Whiskey Dream

Now this is what we call a nightcap. Drink up.

4 ounces hot milk (cow, soy, coconut, whatever you like)

1.5 ounces whiskey (we prefer the spicy goodness of Catoctin Creek Roundstone Rye)

1 heaping tablespoon Nutella

Freshly whipped cream spiked with Frangelico liqueur (optional… no, really it isn’t. You need this.)

Put the Nutella in the bottom of a mug or heat-safe glass; add 1/4 cup hot milk and mix thoroughly, then add the rest of the milk and the whisky. Stir well, then top with whipped cream. Serve immediately.

The Friday Tipple: Bananarama

We’re beach-bound, Boozers. Shimmering waves and soft breezes are calling to us seductively, but we still have 24 hours of packing and planning to go. Vacation-itis has hit us hard, and we find ourselves daydreaming of breakfast in bed and leisurely hours spent gamboling along the shoreline. We roundly curse the last-minute projects dumped on our desks.

Which is why it’s time for a daiquiri. Screw the projects. The vacation starts now.

Rum is a must-have in vacation cocktails. It reminds us of devil-may-care pirates sucking down grog with gay abandon as they swing on ropes across the bow of a schooner bedecked in the skull-and-crossbones.  It signals reckless freedom in the fierce sunshine of a tropical spring. Wherever you are and whatever the weather, rum transports us to the Caribbean of our souls. Revel in it.

Bananarama

Some people use up overly ripe bananas in muffins or quick bread. We prefer a daiquiri. This is not the frosty variety that you might find on a cruise ship, topped with a mound of whipped cream, but a more subtle version that slips softly down the gullet. We like to use Gosling’s Gold or Mount Gay rum, which truly taste of the tropics, but a good quality Puerto Rican white rum like Don Q Cristal will also do the trick. Because we like the flavor of coffee with banana, we added a dusting of powdered coffee mixed with a little sugar (this is a great way to use up those packets of Starbucks VIA instant coffee).

1 very ripe banana

2 ounces chilled coconut water

1.5 ounces rum (we recommend a gold or white rum)

1 teaspoon light agave nectar

juice of half a lime

1/4 teaspoon instant coffee mixed with a little granulated sugar (optional)

Put first 5 ingredients in a blender and blend on high until smooth. Pour into a margarita glass and dust the top with instant coffee. Yo ho ho!

The Friday Tipple: Hot Buttered Rum Toddy

Achoo, Boozers! We’ve just suffered through our first sniffles of the season and were sorely in need of relief — so we grabbed the bottle of rum faster than you can say “decongestant”. It being the holiday season, we wondered if we could combine our purely medicinal hot toddy with a somewhat more festive hot buttered rum. The verdict? Why, yes you can.

Many people associate hot buttered rum with the winter season, but most have never actually had one. Granted, it does sound a little odd: boiling water, rum, butter, sugar, and spices. It seems even more strange to drink butter, but when you consider that you’ll happily dollop whipped cream — a close cousin of butter — on a hot chocolate (or, even better, our Tex-Mex Cocoa), then it begins to sound more palatable.

For our Hot Buttered Rum Toddy, we chose to use an orange spice herbal tea; we also think it would work equally well with an apple spiced tea, or a holiday-inspired tea like Comfort and Joy. We used Gosling’s Black Seal Rum, but you could substitute your favorite liquor, from a spiced rum to gin to bourbon to Grand Marnier. Forget the Nyquil — mix up your toddy and tuck yourself up in bed with a box of Kleenex and a few classic holiday movies. You might almost enjoy yourself. Gesundheit!

Hot Buttered Rum Toddy

The key to this drink is, naturally, the spiced butter compound. If you prefer to make this dairy-free, you can easily substitute a vegan butter spread.

1/4 cup butter, softened

3 tablespoons brown sugar

1/4 teaspoon each of ground nutmeg, cinnamon, and ginger

Tea of your choice

Boiling water

Rum, or other liquor, of your choice

To make the spiced butter compound: mix the softened butter, sugar and spices in a small bowl until well combined. Cover and refrigerate until firm, about one hour.

Steep the tea in 5 ounces of boiling water for 3 or 4 minutes. Add up to two ounces of rum (depending on how bad your cold is), stir well, then top with a spoonful of the chilled butter compound. Enjoy!

The Friday Tipple: Pumpkin Pie

You know what’s coming, American Boozers. Yes, Thanksgiving. Watching Uncle Greg wrestle with the turkey, being forced by Grandma to sit at the kiddie table, again (“I’m sorry, honey, there just isn’t room for everyone at the big table. And the kids love you so much, dear.”), and that classic moment when your mom insists that you show everyone your impersonation of Adolf Hitler. Good times.

What you really need after you’ve eaten the last bite of Aunt Irma’s famous Ambrosia salad with the gummy bear surprise, is a drink. Something festive for which you can truly give thanks. Enter the Pumpkin Pie cocktail — believe us, you need this far more than you ever needed any traditional piece of pie. Made with our signature Pumpkin Juice, we keep it simple by adding Pinnacle Whipped Cream Vodka.

Yes, we know, we were skeptical too: “Whipped cream vodka? Not possible.” However, it turns out that you really can make vodka taste like pretty much anything under the sun, and, while we know that we could probably come up with our own housemade version, we suggest that you give yourself a break. Buy the Pinnacle, whip up a quick batch of Pumpkin Juice, and loosen your belt. You know you need to build up your strength for Black Friday. Happy Thanksgiving!

Pumpkin Pie

This drink tastes astonishingly like a slice of pumpkin pie, but without the fiber.  We added just a soupçon of Nocello, which imparts a slight undercurrent of nuttiness — rather like your family, we suspect.

3 ounces Pumpkin Juice (recipe here)

1.5 ounces Pinnacle Whipped Cream Vodka

Splash of Nocello

Whipped cream and nutmeg for garnish (optional, but do it anyway)

Pour the pumpkin juice, vodka, and Nocello in a cocktail shaker filled with ice. Shake vigorously and strain into a cocktail glass. Garnish with whipped cream and nutmeg.