Post by GoldenAerie on Oct 23, 2015 22:30:58 GMT -9
Ingredients (in order) 1/2 oz Criollo salted caramel liqueur 2 oz Sour Puss Peach 1/2 oz Absinthe (I used a locally brewed variety called Baba Yaga)
You will need to start by pouring the salted caramel liqueur into the bottom of your glass (I suggest either a lowball glass or something like the one you see here, which is a coupe glass, a little old-fashioned but wide enough for the absinthe to really spread out)
Carefully pour the sour puss overtop using your floater tool, these two may mix a little but that's ok
Finish by floating the absinthe on top.
Drink with caution! This peach has a real bite!
Created by Claire Cassidy - reposted it here with her permission
Post by GoldenAerie on Nov 4, 2015 20:42:17 GMT -9
Crystal Ball Martini
2 cup white cranberry juice 4 shots green apple vodka (Smirnoff) 1 shot cinnamon schnapps 2 ice balls
Special Equipment:2 silicone ice ball molds
Make 2 ice balls using the ice mold according manufacture instructions. You can also use ice cubes. Combine all ingredients together in a pitcher and stir together. Place the ice balls into two martini glasses and evenly divide the cocktail between the two glasses.
Post by GoldenAerie on Nov 4, 2015 20:45:40 GMT -9
For the Rim:
¼ cup finely grated chocolate 2 Tbsp sugar (I used cake decorating sugar; I love the larger crystals) 1 Tbsp orange sprinkles (optional, I thought them fun for Halloween)
For the Cocktail:
3 oz Hornitos® Black Barrel Tequila 3 oz coffee liqueur .50 oz vanilla syrup (combine 2 Tbsp water, 2 Tbsp vanilla and 2 Tbsp sugar in a small saucepan and heat just until sugar dissolves; remove from heat and cool. 3 oz half and half
Mix the grated chocolate and sugars and put on a plate. Dip the rim of the glasses into some coffee liqueur on another plate and then into the chocolate mixture. Fill the glasses with ice. Combine all cocktail ingredients in a cocktail shaker with ice. Shake vigorously until ice cold and pour into the ice filled glasses. Serve as is or with straws.