Holiday Cocktails

Celebrate St. Patrick’s Day with the Irish Colada

March 10, 2018 by Natalie Leave a Comment

St. Patrick’s Day is hardly a celebration without a little imbibing. I wanted to come up with something green without being cheesy (no green beers please!) so I put together this Irish Colada, a spin on the classic Pina Colada but with Irish whiskey, matcha, and banana. This Irish Colada is perfect for celebrating the Emerald Isle and a cocktail I will be drinking long after St. Patrick’s Day comes and goes.

Irish Colada, serves 1

1 1/2 oz. Irish whiskey (I used Jameson)

1/2 oz. banana liqueur

1 1/2 oz. pineapple juice

1 1/2 oz. matcha coconut syrup

pineapple wedge, pineapple leaves, and toasted coconut, for garnish

First, make your matcha coconut syrup. I used equal parts (1 can each) of coconut cream and coconut milk. In a saucepan combine them with 2 teaspoons of matcha powder, whisking until combined over low-medium heat. I used a matcha whisk to help incorporate the matcha better. Let cool and store in a jar or bottle in the refrigerator for 1-2 weeks.

I decided to make this drink shaken instead of frozen to mimic more of an iced matcha latte feel. Additionally, shaking it also doesn’t sacrifice the gorgeous green hue of the drink. Add all ingredients to a cocktail shaker with ice, shake, and strain over cracked or crushed ice in a highball or serving vessel of your choice. These adorable flamingo glasses are from my friend Meg over at Love & Victory. Finally, garnish your drink with a pineapple wedge, pineapple leaves, and toasted coconut. I toasted some coconut flakes with my kitchen torch but you can also do it over the stove.

The thing I miss the most about working in a tiki bar is an elaborately garnished drink. Each drink that went out was like a little piece of art. We had dozens of different straws, stirrers, and even little pipe cleaner animals! These sparkly palm tree stirrers remind me of those days and are from the Palm Springs Style Shop. I picked them up at the store while I was in Palm Springs for Modernism Week but they are also available here online if you need some fun garnishes at home!

Overall I really love how this Irish Colada came together. Whiskey and coconut complement each other surprisingly well and it was fun incorporating Irish whiskey into a tropical cocktail. The banana liqueur adds a touch more fruitiness and it’s one of my favorite ingredients to use with coconut in cocktails. In addition to the vibrant color, using matcha also adds health benefits to this drink. It’s packed with antioxidants/vitamins and is known to boost metabolism, relax the mind, increase concentration, and enhance the mood among many other things! Sounds like the perfect ingredient to pair with mood enhancing alcohol, don’t you think 😉 ? Matcha also adds sweet, vegetal, grassy notes that complement the other ingredients in this Irish Colada perfectly.

Do you have any special St. Patrick’s Day traditions? My mother always used to make corned beef and cabbage. I think my new tradition will be enjoying a few of these Irish Coladas. They certainly make the perfect boozy dessert. If you decide to make them, be sure to chime in on the comments below and tag a pic on Instagram using #ALinmyglass so I can see. I’d love to hear about what you’re doing this St. Paddy’s Day. Cheers everyone! xo

The Perfect Galentine’s Day Brunch Cocktail

February 2, 2018 by Natalie 1 Comment

I’m not sure if you guys know but I’m a HUGE Valentine’s Day fan. Any excuse to wear pink and shake up a cocktail (or bake) is the perfect holiday for me. The counterpart to V-Day? Well, it’s Galentine’s Day! What better excuse to celebrate your fabulous self by getting together with your lady friends for brunch, drinking a cocktail or two, doing fun DIYs, and watching your favorite romantic chick-flicks. I’ve come up with the perfect Galentine’s Day brunch cocktail that’s both easy and delicious.

No party would be complete without a fun bar cart set up either. I got the #Gals banner and garland from Target for $3 each.

Raspberry Sorbet Bellini, serves 1

1 scoop raspberry sorbet

1/2 oz. elderflower liqueur

sparkling rosé wine

edible flowers and fresh raspberries for garnish

These raspberry sorbet bellini’s are so easy to assemble and makes them the perfect entertaining cocktail. Simply scoop the sorbet into a champagne glass and add 1/2 oz. of elderflower liqueur and then top with the sparkling rosé. Garnish with fresh raspberries and an edible flower garnish.

SO EASY RIGHT?

I have a feeling you will be drinking these raspberry sobet bellini’s long after Valentine’s Day or Galentine’s Day comes and goes. I think this is my new every Sunday brunch cocktail. You can get creative and change what type of liqueur you use, the flavor of sorbet, as well as switch to a regular sparkling wine or champagne instead of rosé. ‘Tis the season for pink and red and I couldn’t help myself but pick raspberries and a little pink wine to go along with it. The Lamberti Rosé Sparkling wine I used was great for the price, bright, refreshing with lasting flavors of apple and raspberry that complemented the sorbet perfectly.

Are you planning on having a Galentine’s Day get together with your bffs? I hope so and I hope you will try this cocktail out. If you do don’t forget to let me know how it turns out in the comments below. I also started a hashtag over on Instagram, so snap some pics and tag it with #ALinmyglass so I can see. Stay tuned for more Valentine’s Day treats. Cheers everyone! Happy Weekend! xo

Pineapple Champagne Punch

December 29, 2017 by Natalie 3 Comments

Greetings everyone and happy almost New Year! I hope you have some fun plans to ring in the New Year, but if not don’t fret. New Year’s Eve is one of those holidays that’s always filled with unrealistic expectations. I have spent most working behind the bar but this year I’m staying home for a low key evening with a few friends. If you’re entertaining, I made this Pineapple Champagne Punch that’s simple to throw together. What better way to ring in the New Year than with all my favorite ingredients mixed together in one giant bowl! Don’t forget the disco balls!

Pineapple Champagne Punch, serves 8-10

4 oz. Jamaican Rum

4 oz. Cognac

3 oz. pineapple juice

3 oz. lime juice

4 oz. allspice simple syrup

1-2 bottles sparkling wine

The allspice syrup is super easy to make. Combine 1 cup of sugar and 1 cup of water in a small saucepan with 1 teaspoon of ground allspice. Heat on the stove and stir until all sugar has dissolved. Let simmer for 10 minutes to cook in the allspice. Remove from heat and let steep for another 10 minutes. Use a fine strainer and a double layer of cheesecloth to strain out the allspice. You can store the syrup in a jar or bottle. This will keep for up to one month refrigerated. If you have allspice liqueur on hand you can add a 1/2 oz. of that to the syrup as well. It will add more flavor and keep it fresh longer.

To make your Pineapple Champagne Punch add all your ingredients to your punch bowl, pouring the sparkling wine last.Easy peasy. I made this batch with one bottle of sparkling wine. My suggestion for a boozier punch is to use two bottles. It will also help dry the punch out a tad because it’s on the sweeter side.

I made a large format ice cube by using a bundt cake mold. Freeze pineapple wheels, a little pineapple juice, and water in your mold. This keeps your punch cold longer and doesn’t over dilute it.

This Pineapple Champagne Punch was so delicious! I can’t wait to make it again for New Year’s Eve. Even though I made a special syrup for the punch it was still fairly simple to put together. You can make the syrup days ahead of time to make assembly even easier. The allspice added tons of flavor and complemented the rum, cognac, and pineapple perfectly. Allspice and pineapple are a common pairing in a lot of classic tiki drinks and that’s where I got the idea for this Pineapple Champagne Punch.

Stay tuned for more New Year’s Eve ideas this weekend. 2018 I’m so ready for you! xo

Spiked Eggnog Cupcakes

December 22, 2017 by Natalie Leave a Comment

It wouldn’t be Christmas without some eggnog, right? I’ve whipped up these delicious Spiked Eggnog Cupcakes just in time to enjoy the perfect holiday treat. Of course, enjoying a glass will do but I love finding other ways to use it, particularly in baked goods. Last year I made these eggnog snickerdoodle cookies for my favorite Christmas Eve tradition: Adult Milk and Cookies. I’d really love to reshoot that post just because my photography and styling has improved but there wasn’t enough time this year. I couldn’t get the idea out of my head for making these Spiked Eggnog Cupcakes and I’m so happy I made them. They’re like a two for one cocktail and dessert!

Spiked Eggnog Cupcakes, makes 12 cupcakes

for the cupcakes:

1 1/3 cups all-purpose flour

1/4 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/4 cup spiced rum

1 cup eggnog

1/4 cup vegetable oil

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

1 cup sugar

for the frosting:

2 1/2 sticks unsalted butter, room temperature

3 1/2 cups confectioners’ sugar

pinch of salt

pinch of nutmeg

2 1/2 tbsp. eggnog

1 tbsp. dark rum

To make the cupcakes, preheat the oven to 350° F. Line a cupcake pan with paper liners. In a medium bowl, combine the flour, baking soda, baking powder, salt, and nutmeg and whisk to combine. In a bowl of an electric hand mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium speed until well blended. Add in dry ingredients and mix on low speed until incorporated. Divide the batter between the cupcake liners and bake 22-24 minutes, or until a toothpick inserted comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire rack to cool completely.

To make the frosting, place the butter in the bowl of an electric hand mixer fitted with the whisk attachment. Beat on medium-high speed until smooth. Add in powdered sugar, salt, and nutmeg, and mix on medium-high speed until smooth. Scrape down the sides of the bowl and add the eggnog and whip on medium-high speed until light and fluffy. Add the rum and mix on low speed until incorporated. Add icing to a pastry bag and pipe on cupcakes. Garnish with grated cinnamon or nutmeg and a cinnamon stick if desired.

I’m really happy with how these Spiked Eggnog Cupcakes came out. I had to bring them to work because if I were to be left alone with these at home I would have eaten every single one of them. That’s how good they are! The cake was so soft and moist from the eggnog but not overly sweet. I love when cupcakes aren’t too sweet because that’s what the icing is for.

Adding spiced rum was the perfect addition to these cupcakes because it complimented all of the other baking spice flavors. You could also use bourbon is you prefer that over rum. Either way, these were delicious and are the ultimate Christmas treat. Serve them with a side of boozy eggnog and dessert is served. I hope your holiday is merry and bright everyone. Cheers and Merry Christmas! xo

My Favorite Tom & Jerry Recipe

December 19, 2017 by Natalie Leave a Comment

A Tom & Jerry is a classic winter beverage that every cocktail drinker should try at some point. It’s a sweet, frothy, warm drink that is flavored with dark rum and cognac and it has been a holiday favorite since the 1820s. There’s just one thing: the Tom & Jerry is not the easiest drink to make, but it is worth it. I’m showing you how to make my favorite Tom & Jerry recipe just in time for Christmas.

The Tom & Jerry is a descendant of eggnog but not eggnog. The main difference is that the Tom & Jerry is served warm and the drink is built in the serving mug. Eggnog, on the other hand, is cold and already mixed and ready to drink. The Tom & Jerry is, however, a fantastic alternative to Eggnog and many drinkers prefer it because it is more of a warm milk punch and has less of an ‘eggy’ flavor. First, I’ll show you how to prepare the batter then how to assemble the drink.

Tom & Jerry batter, serves 12

6 eggs
1/2 cup sugar
1/2 stick of butter, room temperature
1/2 tsp. allspice, ground
1/2 tsp. cinnamon, ground
1/2 tsp. cloves, ground
1/2 tsp. vanilla extract

Separate the egg whites from yolks into two large bowls. Add butter and sugar to egg yolks and beat with an electric stand mixer. In a separate bowl beat the egg whites to stiff peaks. Gently fold egg whites into yolk mixture until color and consistency are the same.To finish the batter, stir in allspice, cinnamon, cloves, and vanilla.

Tom & Jerry, serves 1

1 oz. cognac

1 oz. dark rum

1 tbsp. Tom & Jerry batter

warm milk

nutmeg, for garnish

The hard part is over and now we can make our cocktail. To assemble Tom and Jerrys, gently heat milk in a saucepan over low heat (amount depends on how many drinks you plan to serve). For two servings I heated 1 cup of milk. This will also depend on the size of your serving vessels. While constantly stirring batter, add brandy and rum. Fill to the top with milk and stir until foamy.

Grate fresh nutmeg on top for garnish. Sip and enjoy!

The Tom & Jerry is much like making a Hot Buttered Rum. It all begins with mixing the spiced batter, which can be refrigerated or frozen until it’s time for a drink. Once that is done, it’s as simple as pouring warm milk over your liquor and batter. It’s a fabulous way to have a tasty hot cocktail ready for holiday visitors and parties.

You can also serve this in a Tom & Jerry punch set. My glasses are a part of a vintage set but I opted not to shoot a whole bowl or else I would have been drunk on a Monday afternoon. Not a terrible thing right? But really bad for productivity. I’m so happy I got to share my favorite Tom & Jerry recipe with you in time for the holidays. It’s the perfect drink to make for Christmas Eve, Christmas Day, New Year’s Eve, or New Year’s Day. Please chime in on the comments if you decide to make this and let me know how it turns out! Cheers everyone and don’t forget to eat, drink, and be merry! xo

Holiday Pomegranate Mule

December 14, 2017 by Natalie Leave a Comment

It’s beginning to look a lot like cocktails (I mean Christmas) around here! The holidays can be a little hectic, so taking the stress out of entertaining is key. I put together this Holiday Pomegranate Mule that is perfect for your holiday celebrations. They’re easy to whip up in a larger batch but also simple if you just need to make a few. Maybe you need to kick up your feet up and relax with one. I promise this Holiday Pomegranate Mule will do the trick!

I’ve been using Zevia mixers a lot around here and I love, love, love their ginger beer. Their mixers are simple and the perfect compliment to any cocktail. This ginger beer is bold and spicy in flavor (which I love) with a hint of sweetness. Making smarter choices is important to me and I like using Zevia because there is no sugar, no calories, and no artificial sweeteners. That means they won’t overload cocktails with extra calories and they have a more sophisticated and drier flavor than most sodas on the market. I used Zevia ginger beer in my Holiday Pomegranate Mule and the results were amazing!

Holiday Pomegranate Mule, serves 1

2 oz. vodka

3/4 oz. lime juice

3/4 oz. pomegranate simple syrup

1 can Zevia Ginger Beer

I made a pomegranate simple syrup with stevia to further reduce the calories associated with drinking cocktails. I made it by reducing fresh pomegranate juice, lemon juice, and stevia. Place 2 cups pomegranate juice, 4 tbsp. of stevia and 1/2 tbsp. fresh lemon juice in a saucepan set over medium heat. Cook, stirring occasionally until the stevia has completely dissolved. Allow to cool completely and store in a glass jar or bottle.

Add your vodka, lime juice, and pomegranate simple syrup to a cocktail shaker with some ice and give it a quick shake. Pour into a copper mug filled with ice and top with Zevia Ginger Beer. Garnish with a slice of lime, a sprig of rosemary, and some pomegranate seeds. While I was scooping out the seeds from the pomegranate I produced a good amount of fresh pomegranate juice. If that’s the case for you as well, pour some of the juice into your cocktail. I love fresh pomegranate juice and it added so much flavor to the drink!

Pomegranates are tart, tangy, and rich but not sweet, with musky complexities similar to red wine. I love using this ingredient in cocktails because the flavors are so complex and mix well with so many spirits. I based this Holiday Pomegranate Mule off the classic Moscow Mule cocktail but feel free to use another spirit besides vodka. Rum, gin, tequila, or any type of whiskey would also be a great fit for this drink.

If you want to make this drink in a large batch multiply the recipe by how many drinks you’d like to make. Add all ingredients to a pitcher or punch bowl and stir. By making some slight adjustments like using a stevia sweetener instead of sugar and using Zevia, I made a healthy and low-calorie cocktail. It’s easy to pack on a few pounds during the holiday season so I’ll save my calories where I can. Does this mean I can have an extra cookie? I hope you will consider enjoying a few of these Holiday Pomegranate Mules with your loved ones at your upcoming holiday gatherings. May your days be merry and bright everyone! Cheers. xo

Holiday Hot Cocoa Bar

December 6, 2017 by Natalie Leave a Comment

I’m not a huge fan of the weather getting colder but there are a few perks. Enjoying warm drinks at this time of year is definitely one them! I put together this cute, colorful, and festive Holiday Hot Cocoa Bar for us to enjoy while Ethan and I decorated our Christmas tree. It did the trick for putting us in the holiday spirit.

This year I’m more excited than ever for the holidays. It’s the first time in my adult life that I have space for a regular sized Christmas tree and to do holiday decorating at all. I bought the pink Christmas tree of my dreams and I can’t wait to reveal it in all its glory! Perhaps I can even throw a little holiday party since I’m so proud of how everything came out. I don’t know about you but I love a “build your own anything station” at a holiday gathering. Today I’m sharing how to build a simple Holiday Hot Cocoa Bar for your own winter or holiday gathering.

You can make your own hot chocolate like the recipe I made here or put a Keurig out if you own one. I did both that way people could choose what they wanted. The Keurig route is definitely easier but I love making fresh hot chocolate from scratch. I put my fresh hot chocolate in an enamel serving pot and left out a jar of hot chocolate pods for the Keurig.

You can use little glass jars to house all your hot chocolate toppings. My favorite hot chocolate toppings include:

mini chocolate chips
mini marshmallows (I bought regular and peppermint)
sprinkles
crushed peppermint
flavored stirring spoons or straws
marshmallow snowflakes and snowmen

I don’t like to add booze to the hot chocolate mix. Since it’s hot it can burn the alcohol off. It’s nice to put out a few bottles that go best with hot chocolate. Guests can pick their favorite spirit and mix it to their own taste. It also allows the hot chocolate to be non-alcoholic. Hello children, non-drinkers, and pregnant ladies! They all need a holiday treat too! My favorite spirits to leave out on my Holiday Hot Cocoa Bar are:

Irish cream (like Kerrygold)
Licor 43
whiskey (bourbon, rye, or Irish)
rum (spiced or dark)
brandy (American, French, or Spanish)
sherry (Pedro Ximenez)
creme de cacao (I love Tempus Fugit)
coffee liqueur
amaretto or biscotti liqueur (Faretti)

This is an easy and delicious treat when you’re having holiday guests over. It takes the pressure off of you while you’re entertaining and guests get to make their own delicious wintery treat! I hope you consider putting a Holiday Hot Cocoa Bar together for your festivities. Don’t forget to include some fun holiday decor as well!

Be Merry Balloon Banner / Hot Cocoa Pot / Pink Marble Mugs / Bottle Brush Trees from Target and Homegoods / My Cinema Lightbox / Pink Tree

Easy 3 Ingredient Cranberry Gimlet

December 1, 2017 by Natalie 1 Comment

The best part about Thanksgiving I think is the leftovers. Pilgrim sandwiches, tiny feasts, pie for breakfast, and post-holiday cocktails. For the third Thanksgiving in a row, I’ve made my Cranberry Harvest Punch and it’s always a hit! I had leftover cranberry spiced syrup so I made this Easy 3 Ingredient Cranberry Gimlet.

I love using cranberries in cooking, baking, and cocktails during the holiday season. Cranberries have such a short season that I usually freeze a few bags to last me the rest of the winter. After December it’s really hard to find fresh ones. You can consider this a warning. You’re welcome!

Cranberry Gimlet, serves 1

2 oz. gin
1 oz. lime juice
3/4 oz. spiced cranberry syrup (recipe here)

After making your syrup let it cool completely. Add all your ingredients to a cocktail shaker with ice and shake. Strain into your desired serving vessel. Usually, a gimlet is served up in a coupe glass but you can serve it on ice in a double rocks glass as well. I used these festive carnival punch glasses from my punch set. Garnish with fresh cranberries, rosemary, lime wheel, and a cinnamon stick. I’m a big fan of the elaborate garnish!

The cranberry syrup is super easy to make and tastes amazing! I love using it in replacement of simple syrup like I did here with this Easy 3 Ingredient Cranberry Gimlet. You can also use it in a daiquiri, tom collins, or any other classic cocktail that calls for simple syrup. This means the possibilities are endless! Also, if you have any leftover cranberry sauce please feel free to add a barspoon. I love adding jam or preserves to cocktails to add flavor and texture.

You can make this Easy 3 Ingredient Cranberry Gimlet to order or batch it if you’re having company. I love easy recipes that double as large format drinks for the holidays. Just multiply the recipe by the number of drinks you want to make and serve it in a punch bowl or pitcher with some ice. Easy peasy lime squeezy.

Rosemary Gin and Tonics with Infused Ice

November 20, 2017 by Natalie Leave a Comment

Hey there everyone! I’ve been working my little behind off and I’m getting ready to host my first Thanksgiving. Let’s talk about STRESSED. Luckily I’ve teamed up with Zevia to bring you some cocktail recipes with their non-alcoholic mixers. First up are these Rosemary Gin and Tonics with Infused Ice.

Zevia is a line of zero calorie, refreshing and delicious beverages. Zevia is sweetened with the plant-based sweetener stevia, which means no artificial sweeteners, and no sugar. It is also Non-GMO Project Verified, gluten-free, Kosher, vegan and free of caramel color. Zevias mixers are simple, delicious, and the perfect compliment to any cocktail. I wanted to make something that was no fuss because that equals no stress! These Rosemary Gin & Tonics with infused ice are the perfect answer to easy entertaining this Thanksgiving.

Rosemary Gin and Tonic

2 oz. rosemary infused gin

1 can of Zevia tonic water

rosemary and cranberry infused ice cubes

Infusing the gin is easy. Simply add your desired amount of gin to a container with a few sprigs of rosemary. Infuse for 1 hour or until the desired level of taste is achieved.

To make your ice cubes add cranberries and rosemary to a large ice cube tray and fill with filtered water. Freeze for 5-6 hours but overnight is always best.

To make your cocktail place your infused ice in a glass, pour the gin and then add Zevia tonic water.

I love using infused ice in drinks. It’s a really simple detail that will certainly wow your guests. The great part about infusing ice is that you can make a bunch ahead and simply pop them out of the freezer when needed. Same thing goes for infusing the gin. Infuse as much as you need in advance and you have a delicious 2 ingredient cocktail with the most beautiful garnish. Easy peasy. There’s so much to do when you’re entertaining so I hope these Rosemary Gin and Tonics with Infused Ice will take a little work out of making cocktails. Happy Thanksgiving everyone!

Pumpkin Butter Flip

November 8, 2017 by Natalie 1 Comment

Halloween might be over but we have until Thanksgiving to capitalize on all things pumpkin flavor. Recently I did an apple cider + pumpkin butter cocktail for my farmers market cocktail column on Chicpeajc and I thought why not use pumpkin butter in another drink? I came up with this Pumpkin Butter Flip to bring you a seasonal and creamy dessert cocktail. It’s so good it might rival pumpkin pie for dessert at your Thanksgiving dinner table.

A flip is a category of mixed drink. According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron. The iron caused the drink to froth, and this frothing (or “flipping”) engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot.

The first bar guide to feature a flip (and to add eggs to the list of ingredients) was Jerry Thomas‘s 1862 How to Mix Drinks; or, The Bon-Vivant’s Companion. In this work, Thomas declares that “The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste.”

With time, the distinction between eggnog (a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually classified in America’s bar guides. In recent decades, bar guides have begun to indicate the presence of cream in a flip as optional.

Personally, I love a flip with a little cream in it. It mixes with the egg so well while adding a smooth and silky texture to the drink. Also, it tastes delicious!

Pumpkin Butter Flip

1 1/2 oz. spiced rum

1/2 oz. Faretti biscotti liqueur or amaretto

1/2 oz. fall spice syrup

1/2 oz. heavy cream

1 heaping barspoon pumpkin butter

1 whole egg

pumpkin baking spice mix for garnish

In the larger side of your cocktail shaker add the whole egg and cream. Add the rest of your ingredients to the smaller side of your tin, pour into the large side and seal. Dry shake, add ice and shake again long and hard. Pour into a coupe glass and garnish with a dusting of pumpkin baking spice. Sip and enjoy!

I used my fall syrup in this cocktail and linked to the recipe above. You can also sub it out for regular demerara or simple syrup. I had it on hand and the flavors went so well with the drink it was a no-brainer to use it. The spiced rum contributes to the baking spice flavors of this Pumpkin Butter Flip but you can also use aged rum or even bourbon.

If you’ve never had Faretti Biscotti liqueur you are in for a treat. I use this in replace of amaretto all the time in cocktails. It’s sweet and delicate with hints of nuts, citrus, and anise. The liqueur is made in Northern Italy, near Lake Como, where delicious biscotti cookies are baked in rustic brick ovens. It goes great in coffee or as a little aperitif after dinner as well.

I love that this Pumpkin Butter Flip is reminiscent of eggnog but appropriate for the Fall and Thanksgiving. What will you be making for Thanksgiving dinner or dessert? This cocktail is definitely worth a try and consideration for your holiday menu. Cheers everyone! xo

Holiday Cocktails

Irish Colada, serves 1

Pineapple Champagne Punch, serves 8-10

Spiked Eggnog Cupcakes, makes 12 cupcakes

Tom & Jerry batter, serves 12

Tom & Jerry, serves 1

Holiday Pomegranate Mule, serves 1

Cranberry Gimlet, serves 1

Rosemary Gin and Tonic

Pumpkin Butter Flip

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