Category Archives: Fall & Thanksgiving

Butterscotch Espresso Martini Rum Creme de Cacao Butterscotch Schapps Espresso

Butterscotch Espresso Martini

Butterscotch Espresso Martini  Rum Creme de Cacao Butterscotch Schapps Espresso

Everyone knows the day starts off a little better when coffee is involved. So in theory every Happy Hour burns a little brighter when coffee is there to shake things up.

Espresso Martinis have long been a cocktail hour favorite. In my opinion, Espresso Martinis are best served with fresh made espresso and rely on light sweetness rather than heavily sweetened, dairy froth. In fact, one of my favorite twists on the traditional Espresso Martini uses a mix of rum and Irish whiskey for depth of whispered smoke throughout the cocktail.

The Butterscotch Espresso Martini adds an extra turn of events to this cocktail’s usual flavor profile. The cocktail is still heavily laced with espresso flavor and lightly sweetened. But the butterscotch schnapps softens the bitter flavor edges often present in strong espresso. It also brings the slightest bit of vanilla to the cocktail. Very nice indeed!

Butterscotch Espresso Martini

Butterscotch Espresso Martini  Rum Creme de Cacao Butterscotch Schapps Espresso

Butterscotch Espresso Martini – recipe by Cheri Loughlin, The Intoxicologist

1-1/2 ounce Shellback Silver Rum

1 ounce Dark Crème de Cacao

1/2 ounce Butterscotch Schnapps

1-1/2 ounce fresh Espresso – cooled

3 Coffee Beans

Place liquid ingredients in a cocktail shaker filled two-thirds full with ice. Shake to blend and chill. Mixture should become frothy. Double strain with fine mesh strainer into a chilled martini glass. Garnish with coffee beans on the top.

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The Butterscotch Espresso Martini recipe was commissioned by representatives of Shellback Rum as part of The Intoxicologist Corporate Mixology program. Find more recipes created by Cheri Loughlin for Shellback Rum on this site and at ShellbackRum.com and by following Shellback Rum on Facebook.

All content ©2014 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist

German Chocolate Cake Cocoa is decadent, dangerous dessert in a glass.

German Chocolate Cake in a Mug

German Chocolate Cake Cocoa is decadent, dangerous dessert in a glass.
German Chocolate Cake Cocoa is decadent, dangerous dessert in a glass.

What’s better than German Chocolate Cake and hot chocolate?

Both.

Together.

In one delicious, decadent mug with no baking required.

Yes. You read that right. Sip worthy German Chocolate Cake ready at your fingertips (make that lips) in a matter of minutes rather than an hour or more. But I give you this recipe with fair warning.

This German Chocolate Cake Cocoa is not only decadent; it is downright dangerous. This isn’t just some pretty mug to look at. It is slurp, devour and lick your lips kind of scrumptious. My idea of dessert is dessert in a glass. And this; This is that kind of dessert.

German Chocolate Cake Cocoa

German Chocolate Cake Cocoa is decadent, dangerous dessert in a glass.
German Chocolate Cake Cocoa

German Chocolate Cake Cocoa – recipe by Cheri Loughlin, The Intoxicologist

1 ounce Shellback Silver Rum

1/2 ounce Hazelnut Liqueur

1-1/2 ounce Sweetened Condensed Milk

1/2 ounce Cream of Coconut

4 ounces Boiling Water

French Vanilla Whipped Cream* – recipe with Peanut Butter Cup Hot Chocolate

Chocolate Syrup

Place rum and hazelnut liqueur in a heat resistant coffee mug. Set aside. Place water, sweetened condensed milk and cream of coconut in microwave safe glass container. Microwave until mixture is completely heated, approximately 2 to 3 minutes. Stir. Pour into mug with rum and liqueur. Top with whipped cream. Drizzle chocolate syrup on top of the whipped cream.

Regular whipped cream can be substituted for French Vanilla Whipped Cream. Add additional sprinkle of shredded coconut if you like.

Take it Tailgating Tip

Take this recipe for your next tailgate party for a make and take treat your friends will thank you for. Make the heated base ahead of time. Take the remaining ingredients with you to make individual servings at the tailgate as needed.

German Chocolate Cake Cocoa – tailgating size

This is 5-1/2 times the size of the recipe above. If you’re using small disposable hot beverage cups this recipe should serve more than five people. Then again, your friends will want more than one cup. You might want to hide the flask!

Place water in a large saucepan and bring to a boil. Add sweetened condensed milk and cream of coconut. Stir continually until mixture is thoroughly heated and smooth.

22 ounce Boiling Water

8-1/4 ounces Sweetened Condensed Milk

2-3/4 ounces Cream of Coconut

Pour mixture into a 40 ounce capacity stainless steel vacuum flask (otherwise known as a Thermos®).

Add to the vacuum flask mixture:

5-1/2 ounces Silver Rum

2-3/4 ounces Hazelnut Liqueur

Put a lid on it and roll it around just a little to allow the ingredients to mix.

Take the full flask, a can of whipped cream (or fresh whipped cream if you’re ambitious) and bottle of chocolate syrup with you to the tailgate.

When you’re ready to serve, just pour the German Chocolate Cake Cocoa from the flask into small heat resistant cups, top with whipped cream and chocolate syrup. Enjoy.

This out-of-this-world amazingly delicious hot cocoa recipe was commissioned by representatives of Shellback Rum as part of the Corporate Mixology program offered by Cheri Loughlin, The Intoxicologist. Find more recipes created by Cheri Loughlin for Shellback Rum on this site and at ShellbackRum.com and by following Shellback Rum on Facebook.

All content ©2014 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Mini Mint Layered Shot is minty fresh with light chocolate flavor and barely there hint of coconut. If you love the mini chocolate covered mint candies from the theater, you'll love this shot.

Mini Mint Shot

Mini Mint Layered Shot is minty fresh with light chocolate flavor and barely there hint of coconut. If you love the mini chocolate covered mint candies from the theater, you'll love this shot.
Mini Mint Shot tastes similar to Junior Mints® candies

If you love those little chocolate covered Junior Mints® candies commonly sold at theaters, then this Mini Mint shot is for you. The bigger bonus is you get to share this shot with a friend. Sharing is caring after all. The Mini Mint shot is an easy layered shot. A slow pour is all it takes to keep this shot perfectly clear.

The Mini Mint shot is minty fresh with light chocolate flavor and barely there hint of coconut. It rolls over the tongue with glossy smooth finish. The lush factor makes this shot completely decadent. You might want to save that second shot for yourself!

Mini Mint Layered Shot Recipe

Mini Mint Layered Shot is minty fresh with light chocolate flavor and barely there hint of coconut. If you love the mini chocolate covered mint candies from the theater, you'll love this shot.
Pour slowly and carefully so the chocolate doesn’t combine with the rest of the ingredients.

Mini Mint – recipe by Cheri Loughlin

serves 2

3/4 ounce Coconut Vodka

1 ounce Crème de Cacao

1 ounce Crème de Menthe

2 Dollops Chocolate Syrup

Place a dollop of chocolate syrup in the bottom of two shot glasses. Set aside. Combine coconut vodka, crème de cacao and crème de menthe in a cocktail shaker with ice. Shake until well chilled. Strain half of the contents of the shaker into each of the prepared shot glasses. Pour slowly and carefully so the chocolate doesn’t combine with the rest of the ingredients.

Sip sweetly!

All content ©2014 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com