Antebellum Mint Julep
- 2 tbsp of superfine sugar
- 1 tbsp of water
- 6-8 fresh mint leaves ( and a few more for garnish)
- 2oz. of Cognac
Stir the sugar and water in a highball glass until the sugar has fully disolved.
Add in the mintleaves; gently crush the leaves with a spoon.
Fill glass with crushed ice.
Pour cognac in more ice, let settle and then spoon in more ice.
Garnish your drink with mint leaves and a straw. Cheers!
NOTE: This recipe is also in print on our Winter Events Calender on page 17.
- 1.5oz. of lemon raspberry vodka
- 2oz. of lemonade
- 2 dashes of lemon or berry bitters
- 1 Lemon (cut into slices)
- Frozen raspberries on a pick for garnish (optional)
Shake all the ingredients together over ice, strain, and pour into martini glass!
Cut lemon slices for a decorative garnish on top and/ or grab a few frozen rasperries and place them on a pick and place them in your glass. Enjoy!
NOTE: This recipe is also in print on our Winter Events Calender on page 15.
Rum and Ginger Tea
- 2 1/2 cups of brewed orange pekoe tea
- 3 oz. of dark rum
- 2 teaspoons of honey (or agave nectar)
- 2 slices of orange
- 2 fresh ginger (thick, peeled slices)
- 1/4 teaspoon of ground nutmeg
In a small saucepan set over mediu, heat, combine tea, rum, honey (or agave), orange slices, ginger slices and nutmeg.
Heat the mixture over medium heat and simmer for 15 minutes. Remove from heat and let the mixture rest for about 5 minutes.
Remove the orange and ginger slices, and pour into 2 mugs and serve, garnished each mug with a piece of orange slice.
NOTE: This recipe is also in print on our Winter Events Calender on page 10.
- 1cube of sugar
- A few drops of Angostura bitters
- 2 oz of Cognac
- 8 oz of Champagne
- 1 slice of orange (optional)
Dip the sugar cube into the Angostura drops and place it into the champagne glass.
Next add the Cognac followed by the Champagne.
If desired, place one slice of an orange on top of your drink and serve!
NOTE: This recipe is also in print on our Winter Events Calender on page 9.
- 1 cup of chopped walnuts (optional)
- 1 (18.25 ounce) package of yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/2 cup dark rum
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil, 1/2 cup of rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glazed is used.
4. To make the glaze; in a saucepan, combine butter, 1/4 cup of water and 1 cup of sugar. Bring to boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
NOTE: This recipe is also in print on our Winter Events Calender on page 19.
SUGGESTED PAIRING: Hot Buttered Rum Cocktail - Visit our website for the cocktail recipe.
Black Magic Cocktail
1.5 oz Black Vodka
1.5 oz Cherry Juice (you want that deep red color not fake red)
1 oz Orange Juice
0.5 oz Maraschino Cherry Syrup (Syrup in cherry jar)
Pinch Wilton Pearl Dust in White (Found in cake decorating aisle of craft store.)
In the bottom of a shaker add your black vodka** (recipe below), cherry juice, orange juice, maraschino cherry syrup (liquid in the maraschino cherry jar), and pinch of pearl dust. Add in your bar spoon, the ice to the liquid line, stir your cocktail until chilled, about 10 seconds. Strain into a chilled martini glass and serve. Garnish with orange peel or maraschino cherries. We recommend make this ahead of time and test out how to set up lighting on your drink table to get the most glitter effect. In a dark room the glitter is harder to see.
Into a separate jar add 1 cup of vodka (plain or flavored) and 4 drops of Wilton Black Icing Color. Stir or shake until fully combined. Keep in an airtight jar in the fridge until use. Use the same portions as the recipe
Recipe Adapted from: Elle Talk
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