Dessert

Kiwi Watermelon Margarita Popsicles

July 4, 2020 by Natalie Leave a Comment

It’s officially my first southern summer here in Nashville. Not the summer I imagined I would have, that’s for sure. It reached 91 today so I made these Kiwi Watermelon Margarita Popsicles. I’ve been buying a lot of fruit and freezing it to make smoothie bowls and frozen margaritas now that it’s warmer. Enjoying icy cold things while spending time in the sunshine on the deck is my favorite thing. I’ll tell you what, having an outdoor space AND having central AC for the first time in my life is quite the treat. But not as good of a treat as these Kiwi Watermelon Popsicles. I might be lying. I’m not sure.

Kiwi Watermelon Margarita Popsicles, makes 10

1/3 cup tequila

1/2 cup lime juice

3 tbsp. agave nectar

2 tbsp. triple sec

4 kiwis, peeled and sliced

2 cups watermelon

Popsicle mold

First, batch your margarita mix. Add tequila, triple sec, lime and agave nectar together. I did this in a measuring cup. Since we have to layer the popsicles were going to do them in two steps and I wanted them to both have the mix in them so that both parts are boozy.

Next, peel and slice your kiwis. Add them to the pitcher of your blender with a splash of the margarita mix to puree them. Once done blending evenly distribute the kiwi margarita mix into the popsicle molds. Send them to the freezer for an hour or so or until frozen. Reserve the rest of your margarita mix for the next step.

Once the kiwi portion of your popsicles is frozen it is time to make the watermelon layer. Add your watermelon to the clean pitcher of your blender with the rest of the margarita mix.

Blend and then evenly distribute between the popsicle molds on top of the kiwi layer. Put the top on the popsicle mold tray and insert popsicle sticks. Freeze up to four hours but overnight is always best.

I haven’t made a boozy popsicle in awhile and boy have I missed them. They were always such a pain to photograph in my old house in the summer because there was no AC. Try photographing something that is melting in a 90-degree kitchen. Not fun.

Happy to report that these were much easier to photograph. Turns out that having central air is amazing. Who knew? lol. I have a feeling I will be making a lot more popsicles this summer because they’re just too good. What’s not to like about dessert and a frozen cocktail combined together?

These Kiwi Watermelon Margarita Popsicles hit the spot on this very hot day because they’re tart and fruity and completely refreshing. Watermelon is one of my favorite fruits to use in margaritas and I’ve been drinking a lot of watermelon margaritas lately. Then it dawned on me that I should turn it into a popsicle. Not sure why I never thought of this sooner but I’m glad I finally did.

I hope you’ll make these Kiwi Watermelon Margarita Popsicles. Check out my other popsicle ideas like these Boozy Cold Brew Popsicles, Dark & Stormy Popsicles or these Aperol Spritz Popsicles. And if you make them don’t forget to comment below and let me know what you think.

Cheers everyone and have a safe July 4th weekend. Remember to wash those hands!

Spicy Mexican Hot Chocolate

December 20, 2019 by Natalie Leave a Comment

There’s nothing I love more than a hot chocolate on a cold night. In fact, that’s about all I love about cold nights because I hate the cold! I made this Spicy Mexican Hot Chocolate the other night when we had a snow squall. What’s a snow squall you might ask? I had to ask google the same thing. It is a very abrupt and short-lived snowstorm with blizzard and whiteout conditions. Thankfully I had my friends over at Exotico Tequila to help me through it and this Spicy Mexican Hot Chocolate to keep me warm.

Spicy Mexican Hot Chocolate, makes 2 cups

2 cups milk

4 oz. Exotico Tequila

2 tbsp. unsweetened cocoa powder

2 tbsp. demerara sugar

1/2 tsp. ground cinnamon

1/4 tsp. vanilla extract

1/8 tsp. chili powder

1/8 tsp. ground cayenne (you can omit this if you don’t want it too spicy)

bittersweet chocolate shavings, for garnish

marshmallows, for garnish

To make your Spicy Mexican Hot Chocolate whisk cocoa powder, sugar, cinnamon, chili and cayenne together until combined. Add your milk to a small saucepan and place on the stove over low heat. Add in your dry ingredients and stir until all ingredients are incorporated and the cocoa has melted into the milk, about 10 minutes. Stir in your vanilla extract.

Add 2 oz. of tequila to your serving vessel, I used enamel mugs, and then pour the hot chocolate. Garnish with mini marshmallows and chocolate shavings.

I love sweet and savory dishes and drinks and this Spicy Mexican Hot Chocolate checks all those boxes. It’s decadent and rich and warming from the chili and cayenne. I have a very high tolerance for spice and while I don’t find this overwhelmingly spicy, you can omit the cayenne if you think this recipe will be too spicy for your taste. Exotico Tequila is so perfect for this drink. Chocolate and spices complement the sweet earthy notes in tequila and other agave spirits.

This is not only a great drink to serve on Christmas Eve or for dessert on Christmas Day but you can also enjoy it all winter long. A hot cocoa bar is a great idea to set up for a party or gathering and I put together some ideas in this post. While I will be enjoying this Spicy Mexican Hot Chocolate for as long as the temperature dips below 45 degrees there’s nothing like sipping on a warm drink in front of the Christmas tree.

I hope you decide to make this drink and Happy Holidays from me and Exotico Tequila! xo

Chocolate Easter Bunny Shots

April 20, 2019 by Natalie Leave a Comment

Ever since last year when my friend Ashley over at Craft & Cocktails posted her Easter on Easter Island cocktail (IN A HOLLOW CHOCOLATE BUNNY) I’ve been dying to recreate something similar. I spotted some mini chocolate Easter bunnies while shopping the other day and I knew what needed to be done. I needed to chop their little ears off and fill them with something delicious. Can you blame me? They’re hollow and they were asking for it!

Chocolate Easter Bunny Shots, makes 3 shots

1 1/2 oz. Kerry Gold Irish cream

1 1/2 oz. Coffee Liqueur

1 1/2 oz. Coconut Cream

3 mini hollow chocolate Easter bunnies

To make your serving vessels you will need 3 mini hollow chocolate Easter bunnies. Run a sharp knife under hot water and then cut at the base of the chocolate bunnies ears. Kinda morbid, I suppose, but I promise this is going to be delicious. An edible serving vessel that pairs perfectly with your drink is pure brilliance!

Next, mix all of your ingredients in a cocktail shaker with ice and shake. Strain into each bunny and serve immediately.

I love coconut, chocolate, and coffee all on their own, but these flavors also go so well together. These Chocolate Easter Bunny Shots are creamy and sweet and make the perfect boozy dessert option to serve your guests at Easter dinner. Not only is serving a shot in a little chocolate Easter bunny too damn adorable, but the best part is you get to eat the bunny after. I hope you’ll make these fun Chocolate Easter Bunny Shots and if you do chime in on the comments below. Cheers and Happy Easter everyone! xo

Espresso Donuts with Irish Cream Glaze

December 7, 2018 by Natalie Leave a Comment

If you dig really deep on the internet you will probably find the first blog I ever started. I’ll let you be the super sleuth but it was, in fact, a baking blog. I’m happy to have clients like Kerry Gold Irish Cream that let me have creative freedom to come up with all sorts of recipes like these Espresso Donuts with Irish Cream Glaze. These are so easy to throw together and bake in only 8 minutes!

Another secret that you probably don’t know about me is that before the blog or bartending or design school I really wanted to open up a bakery. Baking has always been like therapy to me. For 30 minutes, to an hour or the longest, most tedious, baking challenge (like fondant — still terrible at that) I seem to lose myself at the task at hand. For those minutes or hours, my mind is completely clear and I can just concentrate on a recipe and making something out of nothing. I love working with my hands, having the house be overpowered with warm delicious smells, tasting the batter, and indulging in a hopefully perfect finished product.

The other thing about me is that I live for coffee. It gets me through the days and sometimes even the nights. I also live for sweets. Fact: I was born with 32 sweet tooths. No joke. So now you know the way to my heart. And that finally brings me to how I came up with these Espresso Donuts. They’re decadently rich, sweet, caffeinated, and boozy. I don’t think that I have to mention that I also love booze, right? That’s already a given.

Espresso Donuts, makes 1 dozen

1 1/4 cups all-purpose flour

1/2 cup brown sugar

1/3 cup unsweetened cocoa powder

1/4 cup granulated sugar

1 tbsp. finely ground espresso or instant espresso powder

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 egg, lightly beaten

1/2 cup milk

1/2 cup butter, melted

1 cup miniature semisweet chocolate chips

Kerry Gold Irish Cream Glaze

2 cups powdered sugar

1/4 cup Kerry Gold Irish Cream

Preheat your oven to 375°F. Coat your doughnut pan with cooking spray and set aside. In a large bowl stir together flour, brown sugar, cocoa powder, granulated sugar, espresso, baking powder, baking soda, and salt. In a medium bowl combine egg, milk, and melted butter. Add egg mixture all at once to flour mixture, stir just until smooth and then stir in chocolate chips.

Spoon batter into a ziplock bag and snip off one corner of the bag. Alternatively, you can use a pastry bag if you have one. Pipe batter into the doughnut pans, filling about half full. Bake for 6-8 minutes or until tops springs back when lightly touched. Cool in pan on a wire rack for 2 minutes. Invert pan to let the doughnuts drop out and let them cool completely on the wire rack.

To make the glaze stir together the powdered sugar and Kerry Gold Irish Cream. If the glaze is too thick add more Irish Cream until you have the desired consistency. Spoon or pour the glaze on top of doughnuts, allowing the excess to drip off. Leave doughnuts, glazed sides up, on wire racks until glaze is set.

If you’re not a fan of rich and decadent then these double chocolate Espresso Donuts with Irish Cream Glaze just aren’t for you. And that’s a crying shame, so don’t disappoint me. I hope you can find the time to make yourself a treat this weekend. If you do leave me an update in the comments below. Hopefully one day I’ll open that bakery but I think I might make it a retirement plan for when I want to wake up at 3 am to bake. For now, I will continue to be going to bed at that hour. xo

Boozy S’mores Milkshake

August 2, 2018 by Natalie 1 Comment

It’s currently about 100% humidity here which means life is really hard and HOT! Where’s the blender at? I’ve turned your favorite campfire treat into a delicious Boozy S’mores Milkshake.

I went camping every weekend as a kid with my family growing up. So campfires and s’mores have a special place in my heart. Although now that I’m an adult, I can definitely say I am not a camping kind of girl. Give me the beach or the desert or give me death! I guess I like sand. The weather feels like I’m living inside of a campfire though, so why not take a warm and gooey treat and turn it into something cold, sweet, and refreshing? Not entirely sure why I have never thought of such a brilliant idea before, but the results are heavenly and decadent.

Boozy S’mores Milkshake, serves 1-2

1 1/2 cups chocolate ice cream

1/2 cup vanilla ice cream

1 graham cracker sheet plus crushed graham crackers for rimming

2 toasted marshmallows plus more for garnish

1/2 cup whole milk

1 1/2 oz. Kerrygold Irish Cream

2 tbsp. chocolate syrup plus more for garnish

whipped cream for garnish (optional)

Add all ingredients to a blender and blend until smooth. Rim your glass by dipping into honey and then into crushed graham crackers. Pour milkshake into the graham cracker rimmed glass and top with whipped cream, toasted marshmallows, and chocolate syrup. If the consistency of your milkshake is too thin, you can add more ice cream or a little ice to compensate.

I toasted my marshmallows with a kitchen torch but by all means, if you have a campfire, have at it! This Boozy S’more Milkshake is probably my new favorite dessert drink of the Summer. I have such a sweet tooth, or perhaps, every one of my teeth is a sweet tooth. I’ve totally cut back on sweets as I have gotten older but I make an exception every once in a while. The Kerrygold Irish Cream adds just the right amount of flavor and booziness but if you wanted to make this drink a little boozier — adding bourbon would be so delicious too! Soaking up the remainder of Summer even if it’s sticky and warm. Hopefully, this Boozy S’mores Milkshake will cool you down! xo

Chill Out with these Iced Coffee Recipes for Summer

June 19, 2018 by Natalie 1 Comment

Happy Tuesday everyone! Who needs a coffee? Definitely me! Is anyone else addicted to iced coffee in the Summer? Luckily I’m working with Nespresso for this next post and sharing two delicious iced coffee recipes. This Summer Nespresso is releasing a new line of iced espressos for their Vertuo System. The limited edition espressos are more concentrated and have been specifically designed to be poured over ice to deliver a refreshing beverage.

Mint + Vanilla Cafè Shakerato, makes 1 serving

1 Inspirazione Shakerato capsule

4 Nespresso ice cubes

1 tsp. mint/vanilla syrup*

*First, make your mint/vanilla syrup. Add 1 cup of water, 1 cup of sugar, 1 big bunch of mint, and 1 vanilla bean (scrape the inside) to a saucepan. Heat over medium heat, whisking constantly until the sugar dissolves. Simmer for about 10 minutes and then remove from heat and let completely cool. Strain out the mint and vanilla bean and store in a jar or bottle.

Extract 1.35 oz. coffee into a 12 0z. glass over Nespresso ice cubes. Add 1 tsp. (or more if desired) of mint vanilla syrup and shake or stir the drink. Garnish with a mint sprig. Adding Irish whiskey to this iced coffee is perfect for a summery Irish Coffee variation.

I was inspired by a classic Irish Coffee for the Mint + Vanilla Cafè Shakerato. Incorporating mint into this iced coffee by making a mint syrup turned out delicious and super refreshing. The vanilla adds a hint of sweetness and flavor that compliments the coffee perfectly. Making coffee cubes is easy. Just brew some coffee, pour it into an ice cube mold, and send it to the freezer. Coffee ice cubes keep your iced coffee cold and add more coffee instead of watering it down!

Island Coffee, makes 1 serving

1 Inspirazione Salentina capsule

4 Nespresso ice cubes

1 oz. dark rum

1 oz. coffee liqueur

2 tbsp. condensed coconut milk

Add Nespresso ice cubes to a glass and pour in the dark rum and coffee liqueur. Extract 1.35 oz. coffee on top. Next, add your condensed coconut cream and stir until incorporated. Garnish with coconut flakes and freshly grated nutmeg. For a booze-free version omit the rum and coffee liqueur.

Have you ever had a Vietnamese Iced Coffee before? They are delicious and are kind of my guilty pleasure. Usually, I’m strictly a black coffee drinker but adding condensed milk to iced coffee is so tasty! Instead of using regular sweetened condensed milk I bought condensed coconut milk. Using condensed coconut milk is the perfect way to add sweetness and a tropical element that makes this iced coffee super Summery. Bonus that it is also dairy-free which makes this iced coffee vegan as well!

The Vertuo System makes mornings so much easier when you can brew a cup for a quick fix. Before the VertuoPlus, I was making pour-over coffee — which I love — but it requires a lot of effort and time. Sometimes in the morning, I need a fast cup of coffee that still taste good so I can start tackling my emails and get to work! I’m honestly so impressed with the quality and flavor of the coffee and how this system brews. The possibilities are endless and it keeps stress levels low (which I need).

I love iced coffee and I’m so happy to be able to make it at home now. The great thing about both of these recipes is you can serve them with or without booze. That makes them appropriate for morning and if you need a pick me up at happy hour or after dinner, then add some spirit! I hope you will give both of these recipes a try and don’t forget to check out the VertuoLine system and you can purchase all your espressos here. Happy brewing!

This post is sponsored by Nespresso. All opinions expressed in the post are my own and not those of Nespresso. Thank you for reading the sponsored content that makes Arsenic-Lace possible!

Bake This: Bourbon Banana Bread

April 2, 2018 by Natalie Leave a Comment

I have been trying to make Bourbon Banana Bread all Winter long. Even though technically it is now Spring, it did snow this morning to my dismay. Boozy baked goods are still acceptable if it’s snowing right? I promise that adding bourbon to this banana bread recipe won’t make you drunk before noon, but it does add so much delicious flavor to both the bread and glaze.

Another reason it took me so long to make this recipe is every time I went to the supermarket they were out of bananas. I know it sounds strange, but it must have been the banana shortage of 2018. I even took photos and sent them to Ethan of empty spaces in the stores where bananas use to be. Like Gwen Stefani said, “This shit is bananas, B-A-N-A-N-A-S!”.

Bourbon Banana Bread

1/2 cup unsalted butter, softened

1/2 cup dark brown sugar

2 eggs

1 tsp. vanilla extract

3 ripe bananas, mashed

2 tablespoons bourbon (I used Few)

1/2 cup sour cream

1 3/4 cup all-purpose flour

1/2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

bourbon glaze

1 cup confectioner’s sugar

4 tbsp. bourbon

splash of milk to thin

Preheat the oven to 350°F and grease a loaf pan and line with parchment paper. In a large bowl of your electric stand mixer with the paddle attachment, cream together the butter and sugar together. Add in the eggs and beat until combined. Stir in vanilla, mashed bananas, bourbon, and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Gradually add dry ingredients to your wet ingredients and stir until just combined.

Pour batter into a greased loaf pan lined with parchment paper. I love to use parchment paper so that the bread is easily removable from the loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Let bread cool in the pan for 10 minutes, then remove from pan and cool completely on rack.

Make the glaze while the bread is cooling. Stir together the sugar and bourbon, adding a touch of milk to thin to glaze consistency. Pour or spread the glaze on the cooled bread.

This is by far my favorite recipe for banana bread. Some recipes that I’ve tried in the past just don’t have enough banana in them. One or two just isn’t enough for me, I feel like adding a third is definitely the sweet spot. The other secret to making great banana bread is sour cream. Adding it produces a superior bread that is moist and delicious. Let’s talk about that bourbon glaze, which is so easy to make and delightfully boozy.

I’ll be making this Bourbon Banana Bread whenever I have too many bananas turning brown on my hands, which happens almost too often. Lately, I’ve been freezing them for smoothies too! I love the flavor the bourbon adds to this bread but you could also experiment with other spirits. Adding dark rum and coconut would be a great Summer variation. I guess maybe I have some experimenting to do. If you decide to make this Bourbon Banana Bread make sure you chime in on the comments below. I’d love to hear how it turns out. xo

Blood Orange Negroni Tartlets

February 5, 2018 by Natalie Leave a Comment

Until February 14th everything will be Valentine’s Day themed because in my house we are not anti-Valentine’s Day! Any day about love, sweets, and pink is A-OK in my book. I’m celebrating this year with these Blood Orange Negroni Tartlets. Also, who doesn’t love a Negroni? Blood oranges? No. One.

I found an easy recipe for grapefruit tartlets on Pinterest from Sugar Coated Inspiration. So I adapted her recipe to make these Blood Orange Negroni Tartlets. These tarts are sweet, slightly tangy from the blood orange, bitter from the Campari, and have a natural dark pink hue from the Campari, sweet vermouth, and blood orange juice. Did I mention just a tad boozy too? You know much much I love taking my favorite classic cocktails and turning them into sweets!

Blood Orange Negroni Tartlets, makes 4 mini tarts

For the blood orange negroni curd:

1 1/2 cups blood orange juice

3/4 cup honey

3 tbsp. cornstarch

3 egg yolks, whisked

5 tbsp. butter

1 tbsp. gin

1 tbsp. sweet vermouth

1 tbsp. Campari

For the crust:

2 sleeves of your preferred cookie for making the crusts (I used Milk & Honey tea cookies from Trader Joe’s)

6 tbsp. butter, melted

Start by making the crust. Pulse the cookies in a food processor or blender until they are fine crumbs. Then add the melted butter and stir the mixture until it resembles wet sand. Press and pack the mixture tightly into the bottom and sides of four mini tart pans. Bake the crusts at 350°F for 10 minutes or until they are a golden brown.

As the crusts cool, make the blood orange curd. Whisk your egg yolks in a bowl and set aside. In a saucepan whisk together the honey, cornstarch, and blood orange juice on medium heat until the mixture is thickened and slightly bubbly. Very slowly, stream in half of the hot blood orange mixture into the whisked egg yolks, whisking quickly, to temper the eggs. Return the egg mixture to the saucepan and cook for two minutes, stirring constantly, until the curd thickens. Remove the blood orange curd from the heat and whisk in the butter, one tablespoon at a time, until melted. Add a tablespoon each of gin, sweet vermouth, and Campari and stir until incorporated.

Fill the tartlet crusts up to the top with warm blood orange negroni curd and chill in the fridge until set. Once set, garnish them with edible flowers. Enjoy your special Valentine’s Day treats!

These Blood Orange Negroni Tartlets exceeded my expectations. They are so delicious and on top of that were quite simple to make. I had never made curd before and it was such a breeze I can’t wait to experiment and make other flavors. The best part about the curd was there was some left over. You can make a larger batch of crust and use the rest of the curd to make two more tartlets or you can store it in a jar. I’ve been spreading my leftover blood orange negroni curd on toast and it is the best! I really hope you decide to make these because they are currently my favorite dessert to date. As always if you decide to please let me know how they turn out in the comments below. I can’t wait to make another batch of these! 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

Pumpkin Butter Flip

November 8, 2017 by Natalie 8 Comments

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

Dessert

Chocolate Easter Bunny Shots, makes 3 shots

Espresso Donuts, makes 1 dozen

Kerry Gold Irish Cream Glaze

Boozy S’mores Milkshake, serves 1-2

Mint + Vanilla Cafè Shakerato, makes 1 serving

Island Coffee, makes 1 serving

Bourbon Banana Bread

bourbon glaze

Blood Orange Negroni Tartlets, makes 4 mini tarts

For the blood orange negroni curd:

For the crust:

Spiked Eggnog Cupcakes, makes 12 cupcakes

Pumpkin Butter Flip

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