Cocktail Recipes – Events

Castle Rock Hot Buttered Rum by Robin Kaye

Ingredients:
1-pint vanilla bean ice cream—get the really good stuff.
¾-cup brown sugar
1/2-cup butter
¼-teaspoon lemon peel
1-teaspoon cinnamon
½-teaspoon allspice

light or dark rum

Directions:
Mixture:
Let the butter and ice cream soften slightly. With a mixer, beat butter, brown sugar, lemon peel, and spices together. Slowly add ice cream by the spoonful until well blended and smooth.
Note: I always at least double the recipe and store it in freezer containers. It will keep in the freezer for about as long as ice cream will, though in our house, it has a way of disappearing quickly.

To mix a drink:
Place 2 heaping tablespoons of the ice cream mixture in a mug, add 3 Tablespoons rum, and then add about ½ cup boiling water, stir until melted.

***Depending upon the size of the mug, you might want to double this. Needless to say, we use big mugs at my house, so I always double it. This is also great if you add the mixture to plain coffee—with or without rum.

COSMOS FOR A CROWD!!! by Kieran Kramer

4 parts vodka
2 parts triple sec
2 parts cranberry juice
1 part fresh lime juice

Combine with cracked ice in a cocktail shaker or large pitcher. Shake well (or stir if in pitcher) Pour into chilled martini glasses.

The way this recipe goes, you can adjust for however many people you have. It’s basically saying: however much vodka you use, then you’ll add HALF that amount of triple sec and cranberry juice. And then ONE-FOURTH that amount of lime juice.

For example, let’s say I have 6 cups of vodka…then I’d add 3 cups triple sec and 3 cups cranberry juice, and 1 1/2 cups fresh lime juice.

Tropical Champagne Cocktail by Sabrina Jeffries

1 oz. Mango rum
1 oz. Rose’s Pomegranate Twister
2 oz. champagne
Garnish with mango slice on a stick

Sneaky Petes by Larissa Ione
Ingredients:

750 ml 100 proof vodka
16 oz pomegranate or cranberry juice
12 oz frozen orange juice concentrate
12 oz frozen lemonade
750 ml Fresca
1 cup powdered sugar (optional)

Mix all ingredients in a large container with a lid. Freeze for two days. Will be slushy. Scoop into glasses and serve.

 A Flannel Nightie by Tiffany A Snow

1.5 oz good quality brandy
2 oz Godiva White Chocolate Liqueur
½ oz Frangelico
1 t Goldschlager (optional)
2 oz half n half

Crushed gingersnaps for garnish

Rim a chilled martini glass in crushed gingersnaps.  Combine ingredients over ice and shake.  Strain into martini glass.  Sprinkle with crushed gingersnaps.

The Godiva gives it sweetness, the Goldschlager and gingersnaps give it spice, a little nuttiness is provided by the Frangelico, and underneath it all is a rich depth of flavor from the brandy.