daily brews

laughingsquid:

The Doctor’s Prescription Flask

A bacon bloody mary … made with bacon vodka AKA: “Bakon”

Ingredients: 3 slices thick cut bacon (preferably applewood smoked) 2 cups tomato juice 1/2 teaspoon celery salt (recipe below) 1 tablespoon Worcestershire sauce 2 teaspoons hot sauce (such as Tapatio or Tabasco) 2 teaspoons prepared horseradish 1 teaspoon olive brine juice from 1 lemon juice from 1/2 lime (reserve other half for rimming) fresh ground pepper bloody mary rim salt (recipe below) 3 ounces Bakon Vodka (or regular if you don’t have it) limes, celery sticks, spicy green beans, olives for garnish

Instructions: Preheat oven to 400 degrees. Line baking sheet with foil and place a rack on top of it. Place bacon on rack and sprinkle with fresh cracked pepper. Bake until evenly cooked and slightly crispy (about 20 minutes). Cool and drain on paper towels.

Combine next 9 ingredients (tomato juice down to pepper) in blender and add one piece of cooked bacon, torn into pieces. Blend on high until everything is well combined and bacon is minced into tiny little specks.

Rim two glasses by rubbing with a cut lime and dipping in bloody mary rim salt mixture.

Fill glasses with ice and a shot of vodka each. Pour in bloody mary mix (about a cup each) and stir. Garnish with bacon slices, celery, and any other garnishes you like!

Yield: 2 drinks

To make celery salt: 1 tablespoon celery seeds 1 tablespoon Kosher salt

Combine celery seeds and salt in a spice grinder and pulse until seeds are ground and everything is well combined. Seal in an airtight container or spice jar.

To make bloody mary rim salt: 1 tablespoon celery salt (see above recipe) 1 tablespoon Kosher salt 1 tablespoon granulated garlic 1 tablespoon smoked paprika 1/2 teaspoon cayenne (optional) a few grinds of black pepper

Combine everything in a spice grinder and pulse until everything is well combined. (via B is for: Bacon Bloody Mary)

First shot’s on me! No, seriously. The Bottle Hanger Shot GlassCard - which is origami’d into a functional shot glass by Fifty Five His (via Shot Glass Card | Fifty Five Hi’s)

mrgif:

internet e-bartender 

Rolling in the Daiquiri - Adele-Inspired cocktail that includes green Tabasco for your award show viewing parties.

1/4 cup Jamaican rum
2 tablespoons triple sec
2 tablespoons fresh lime juice
1/4 teaspoon Tabasco® brand green pepper sauce
Lime slice

Combine rum, triple sec, lime juice, and Tabasco green sauce in a cocktail shaker with 4 to 5 cubes of ice. Cover and shake vigorously.

Strain into chilled, stemmed cocktail glass. Float slice of lime on top.

Serves 1

Rolling in the Daiquiri | Ministry of Alcohol

Spiked Hot Cocoa

Hot cocoa, made from your favorite recipe or mix Rum, to taste 1/2 cup whipping cream 1 tablespoon powdered sugar 1 teaspoon vanilla extract Toffee crumbs

Make the hot chocolate according to your favorite recipe. Meanwhile, combine the cream, sugar and vanilla in a medium bowl. Beat with an electric mixer (or whisk by hand, if you prefer) until the cream is whipped to soft peaks.

Serve the hot chocolate with a splash (or more, to taste) of the rum. Top with the whipped cream and garnish with the toffee crumbles. Serve with whole pieces of toffee. (via Cookistry: Not your kid’s hot chocolate)

Chocolate Chocolate Chip Kahlua Ice Cream

2 cups unsweetened almond milk 1 cup cream 1/4 cup granulated erythritol 1/4 cup unsweetened cocoa powder 2 tsp instant coffee 4 large egg yolks 2 oz unsweetened chocolate, chopped fine 2 tbsp Kahlua 25 drops stevia extract 3 oz high % cacao (I used 85%), chopped

Set a medium bowl in a large container of ice water. Whisk cream, almond milk, erythritol and cocoa powder in a medium saucepan until cocoa powder is mostly dissolved. Over medium heat, stir occasionally and heat until mixture is steaming but not simmering, or 170F on a candy thermometer.

Whisk egg yolks in a small bowl until smooth. Very slowly whisk in 1 cup of the hot cream mixture to temper the yolks. Then slowly whisk tempered yolks back into cream mixture, stirring constantly. Continue to cook until very hot, 175 - 180F.

Add unsweetened chocolate to custard and let sit 1 minute. Whisk briskly until thoroughly combined. Pour custard into bowl set in ice bath, and let cool 10 minutes. Remove and cover tightly with plastic wrap. Refrigerate until chilled, at least 3 hours.

Stir in Kahlua and stevia and extract, then pour mixture into an ice cream maker and churn according to manufacturer’s directions. When mixture reaches soft-serve consistency, transfer to an air-tight container and stir in chopped chocolate pieces. Freeze until firm but not rock hard, 2 to 3 more hours.

Serves 8. Each serving has 8.5 g of carbs and 2.5 g of fiber. Total NET CARBS = 6 g. (via All Day I Dream About Food: Chocolate Chocolate Chip Kahlua Ice Cream (Low Carb and Gluten Free))

Spicy Watermelon Margarita

by Vianney Rodriguez

by Sweet Life

2 cups watermelon juice

1 serrano sliced in half, seeds removed

1-2 cups sugar

1 tsp salt

salt

lime wedges

1 cup tequila

1/3 cup fresh lime juice

1/2 cup Cointreau

ice cubes

In a saucepan add watermelon juice, serrano, salt and 1 cup sugar. Steep over love heat until sugar dissolves.

Taste and add more sugar to your preferred taste.

Remove chile, add to pitcher and allow to cool. Place in fridge to cool until ready to use.

On a small plate spread salt. With lime wedges moisten rim of 6 ounce glasses. Dip glasses into salt. Place glasses into freezer to chill.

In a pitcher add to the watermelon juice the tequila, lime juice and Cointreau. Remove glasses from freezer and serve margarita mixture over ice. Garnish with lime slices.

Read more at http://sweetlifebake.com/2011/10/29/spicy-watermelon-margarita-2/#ixzz1cqW69LBt (via Spicy Watermelon Margarita | Sweet Life)

Toxicolada

2 oz Gold Rum 2 oz Rich Coconut Water Syrup 2 oz Canned Pineapple Juice (strained) 2 oz Warm Water 0.5 tsp Psyllium Husks Powder 2-3 Drops Food Coloring (Green for slime, red for guts, etc.)

Make coconut syrup by dissolving 4oz of white sugar into 2 oz of coconut water over a low flame Add psyllium husks powder to the 2oz warm water, stir, and set aside Add rum, syrup, pineapple juice, and food coloring to a large (4 cup) microwave safe bowl, stir to mix, then microwave on high for 30 sec Add a bit of the rum mixture to the psyllium, stir to thin, then add all of the psyllium mixture back into the rum Return the bowl to the microwave and cook on high until the mixture begins to boil and almost bubble over Stop the microwave, stir the mixture, and heat again, repeating the process (approximately 4-5 times) until the mixture begins to noticeably thicken Remove the mixture from the microwave and allow it to cool thoroughly. It will continue to thicken as it cools (via Lloyd Kaufman and the Toxicolada | 12 Bottle Bar)

Brandy, Apple, Maple, and Beer … the Sidewalker by Damon Boelte at Brooklyn favorite Prime Meats restaurant.
The Sidewalker Adapted from Damon Boelte, Prime Meats Makes 1 cocktail

1 ounce apple brandy (such as Laird’s) ¾ ounce lemon juice ½ ounce maple syrup ¼ ounce apple cider vinegar Cold wheat beer (such as Hefeweizen or Weihenstephaner hefeweissbier) Lemon wedge, to garnish

Pour the brandy, lemon juice, maple syrup and vinegar into a cocktail shaker. Add ice and shake. Strain the cocktail into a chilled, tall glass and top with beer. Garnish with a lemon wedge.(via The Perfect Fall Cocktail Recipe: Brandy, Apple, Maple and Beer)

Grown-Up Chocolate Milk - a creamy, chocolaty cocktail with banana rum. 2 ounces banana rum (I used Malibu Tropical Banana), 1/2 ounce crème de cacao, 1 1/2 ounce cream, 1 tablespoon chocolate syrup, ice

(via Tasty Trials: A cornucopia)