Tag Archives: Brown Sugar

Easy Barefoot Mulled Merlot

Posted on March 3, 2013 | Comments Off

Mulled wine might be most closely be associated with holiday celebrations, but ironically has a single day in March devoted to celebrating its spicy warmth.

March 3is National Mulled Wine Day.

Pull out all the stops (pans, graters, measuring cups and timers) to make an old fashioned traditional mulled wine in an hour or so, or cut right to the chase and enjoy a satisfying and enjoyable cup of Easy Barefoot Mulled Merlot in a few minutes. The choice is yours. Cheers!

Easy Barefoot Mulled Merlot – created by Cheri Loughlin

3 ounces Barefoot Merlot Wine

2 teaspoons Brown Sugar

1/2 ounce Orange Juice

Pinch Ground Cloves and Ground Nutmeg

Cinnamon Stick Garnish

Place liquids and spices in heatproof measuring cup. Microwave for 30 to 60 seconds to warm. Stir with cinnamon stick. Recipe can also be multiplied and slow heated in sauce pan over low heat for multiple serve.

Cocktail recipe commissioned by Barefoot Wine & Bubbly – @BarefootWine on Twitter – BarefootWine on Facebook

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Posted in Corporate Mixology, Daily Holidays, Wine Cocktails

Tagged Barefoot Merlot Wine, Barefoot Wine & Bubbly, Brown Sugar, Cinnamon, Cloves, Cocktail Development, Easy Barefoot Mulled Merlot, Mulled Wine, National Mulled Wine Day, Nutmeg, Orange Juice, Wine, Wine Cocktails

Review: Brugal 1888 Rum

Posted on March 1, 2013 | Comments Off

Brugal 1888 Ron Gran Reserva Familiar Edition Limitada 03/04/2010

Twice distilled and aged in American oak with finish in Spanish oak sherry casks. Dark rum product from the Dominican Republic

80 Proof / 40% alcohol

Tasting Notes

Color: Dark reddish amber. Gold highlights

Aroma: Dryness. Light molasses

Tasted Neat: Nutty, chewiness in flavor. Burn. Deep molasses without too much sweetness. Hardly any sweet. Toasted caramel. Orange notes. Candied orange; again without the sweetness. Very warming. Heat of bitters. Burnt sugar. Espresso / mocha in after taste. Also vegetable dry bitterness like celery skin.

With water: Caramel aroma. Flavors of dark cherries, orange fruit minimal, but more peel. Burn is still there.

Mouth Feel: Thin

Possible Uses, Pairings and / or Cocktails: Great with brown sugar syrup if mixed in cocktail form. On the rocks with little melting to reduce heat. Too much burn for straight or neat pour in my opinion.

Dominicana

2 ounces Brugal 1888 Rum

1/2 ounce Lime Juice

1/2 ounce Pineapple Juice

1/2 ounce Orange Juice

Brown Sugar

Cherry

Combine liquids and sugar in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with cherry.

Maple Old Fashioned has also been suggested by some.

Beautiful bottle. Love the cap. Heavy. Reminds me of quality hardware tooling / fixtures. Always nice when extra attention is given to even the cap design of bottling. It’s just a shame when so much time and effort is put into a beautifully designed bottle and a flimsy, plastic lid is slapped on the top as if it’s an afterthought. I’m glad Brugal went the extra mile for quality in the weight of the lid as well.

Review sample and recipe courtesy representatives of Brugal Rum

Brugal Rum USA on Facebook – @BrugalRumUSA on Twitter

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Posted in Cocktails, Reviews

Tagged Brown Sugar, Brugal 1888 Ron Gran Reserva Familiar, Brugal 1888 Rum, Brugal Rum, Dominicana, Fresh Lime, Orange Juice, Pineapple Juice

Raspberry Spice Syrup

Posted on December 8, 2012 | Leave a comment

Raspberry Spice Syrup uses baking spices that can be found in many household pantries. Its versatility makes this a wonderful addition to cocktail recipes and can be used as a delicious syrup topping for pancakes or ice cream.

Raspberry Spice Syrup – created by Cheri Loughlin

2 cups Brown Sugar

1 cup Water

12 ounce Fresh or Frozen Raspberries

2 Whole Cinnamon Sticks

1 teaspoon Whole Cloves

2 teaspoons Mace (dried aril of nutmeg spice)

1 ounce Orange Juice

1-1/2 ounce Vodka (as preservative)

Place all ingredients except vodka in saucepan over medium low heat. Stir continuously while bringing mixture to slow simmer. (Simmer for a few minutes if thicker syrup is desired) Remove from heat. Allow to cool. Stir in vodka as preservative if desired. Strain into container with lid. Store in sealed container in the refrigerator.

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Posted in Mixers & Garnishes

Tagged Basics, Brown Sugar, Cinnamon, Cloves, Mace, Mixer, Orange Juice, Raspberries, Raspberry Spice Syrup, Raspberry Syrup, Syrup, Vodka

Brown Sugar Syrup

Posted on December 3, 2012 | Leave a comment

Simple Syrup is the standard sweetener for many cocktails. But a little Brown Sugar Syrup gives a deeper, richer flavor to your drink. Try it in a Daiquiri made with darker rum for starters.

Brown Sugar Syrup – created by Cheri Loughlin

1 cup Brown Sugar

1/2 cup Water

1 ounce Vodka – optional

Place in saucepan over low heat. Stir continuously until barely begins to simmer. Remove from heat. Allow to cool. Add optional vodka for longer shelf life. Store in sealed container in refrigerator.

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Posted in Mixers & Garnishes

Tagged Basics, Brown Sugar, Brown Sugar Syrup, Mixer, Simple Syrup

Chai Latte

Posted on November 29, 2012 | Comments Off

When I go to the bookstore my first stop is the little coffee shop in back. My hot beverage of choice is almost always a Chai Latte. The only exception is when the seasonal Pumpkin Latte makes its way to the menu board. While my preference is still browsing the bookstore with a great Chai Latte in hand, now I can whip up a quick cup of this delicious brew right at home.

The recipe mix below is terrific to keep on hand and give as a gift. It’s perfect for welcoming new neighbors to the block, taking to a friend’s home as a hostess gift or gifting to anyone on your holiday list.

Chai Latte

2 cups Nonfat Dry Milk Powder

2 cups Nondairy Coffee Creamer Powder

2 cups Unsweetened Instant Tea

2 cups Powdered Sugar

2 boxes Vanilla Instant Pudding (7 ounces total)

1/3 cup Brown Sugar

2 Tablespoons Ground Cinnamon

1-1/2 teaspoons Ground Ginger

1 teaspoon Ground Nutmeg

1/2 teaspoon Ground Cardamom

1/4 teaspoon Ground Allspice

1/8 teaspoon Ground Cloves

1/8 teaspoon White Pepper

Combine all ingredients in mixing bowl or gallon size Ziplock bag. Mix thoroughly. Blending to get every lump out is optional, but not necessary. Store in airtight bag or container. Place in decorative jars or small canisters with lid for gift giving.

Assemble: Place 2 heaping Tablespoons of Chai Latte Mix in heat proof mug. Top with 8 ounces hot water. Stir. Top with whipped cream and sprinkle of nutmeg if desired.

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Posted in Barista Cafe

Tagged Allspice, Brown Sugar, Cardamom, Chai Latte, Cinnamon, Cloves, Coffee Creamer, Dry Milk Powder, Ginger, Nutmeg, Powdered Sugar, Pudding, Tea, White Pepper, Winter Warmer

Bourbon Spiced Cherries

Posted on June 20, 2012 | Leave a comment

Summer is a terrific time to take advantage of fresh fruits of the season. Bourbon Spiced Cherries make an excellent garnish for Manhattan’s, muddled in Old Fashioned cocktails or as garnish for other warm spirited cocktails you prefer.

Bourbon Spiced Cherries – created by Cheri Loughlin

1 cup Brown Sugar

1/2 Water

2 teaspoons Orange Juice

1 Cinnamon Stick

1 teaspoon Whole Allspice

10 Whole Cloves

1 teaspoon Vanilla Extract

1 pound Fresh Cherries – pitted (approximately 100 medium sized cherries)

1-1/2 cup Bourbon

Pit cherries, make sure all pits are removed. Set aside. Place sugar, water, orange juice, and spices in saucepan. Bring to low simmer. Add vanilla extract and cherries. Bring mixture to low simmer once again for 3 to 5 minutes. Remove from heat. Add bourbon. Place in heat proof jars with lids. Store in the refrigerator.

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Posted in Mixers & Garnishes

Tagged Allspice, Basics, Bourbon, Bourbon Spiced Cherries, Brown Sugar, Cherries, Cinnamon, Cloves, Orange Juice, Vanilla Extract

Hot Buttered Rum

Posted on January 17, 2012 | 1 Comment

January 17 is Hot Buttered Rum Day. In honor of such a day and the freezing temperatures outside it is only appropriate to turn to The Modern Mixologist, Tony Abu Ganim and Mount Gay Rum for suggestions.

Tony may be found at www.themodernmixologist.com where recipes abound, upcoming events are published and you will find several articles and links sources for the professional and home bartender. There is so much more to see on Tony’s site. Be sure to check it out.

Hot Buttered Rum

1 pound Light Brown Sugar

16 tablespoons (2 sticks) Unsalted Butter – Room Temperature

2 teaspoons Cinnamon

Freshly Grated Nutmeg

1 to 2 teaspoons Allspice

2 teaspoons Vanilla Extract

For each drink:

1-1/2 ounces Rum

Boiling water, as needed

For the batter: Beat together the brown sugar, butter, spices and vanilla extract until well combined. Refrigerate in an airtight resealable container until ready to use.

For Each drink: Combine 2 heaping tablespoons of the batter and the rum in a warmed coffee mug. Add boiling water to fill to the top, and mix well. Serve with a spoon.

*Note: This must be served steaming hot, not lukewarm. It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove the batter from the refrigerator at least 6 hours before serving to allow it to soften. The recipe for the batter makes enough for 10 to 12 servings; refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months.

Recipe courtesy of The Baddish Group representing Mount Gay Eclipse Rum.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Barista Cafe, Daily Holidays

Tagged Brown Sugar, Hot Buttered Rum Day, Rum, The Modern Mixologist

Hot Chocolates for Happy Holidays

Posted on November 23, 2010 | 1 Comment

There’s nothing more richly satisfying than coming in from bone chilling temperatures to find a nice warming cup of liquid chocolate waiting to satisfy the taste buds. Wrapping frigid fingers around a steaming hot cup of cocoa feels pretty darn nice, too! Slip into something darkly decadent, richly rewarding and comfortingly creamy this holiday season.

Jack’s Cozy Cocoa

3/4 ounce Jack Daniel’s Tennessee Whiskey

Splash of Peppermint Schnapps

Hot cocoa

Whipped Cream

Chocolate Shavings Garnish

Pour Jack Daniel’s Tennessee Whiskey and peppermint schnapps into prepared hot cocoa. Add dollop of whipped cream on top. Garnish with chocolate shavings.

Deep Chocolate

1-1/2 ounce Leblon Cachaça

1/2 ounce Jago Cream Liqueur

1/2 ounce Navan

4 ounces Hot Chocolate

Whipped Cream and Chocolate Shavings Garnish

Place Cachaca and liqueurs in large heat proof mug. Add hot chocolate. Stir. Top with whipped cream and chocolate shavings.

Angel’s Beso

1-1/2 ounce Gran Centenario Anejo Tequila

Ghiradelli Hot Chocolate

Cocoa Powder for Rim

Warm heat proof goblet by filling with heated water. Empty. Rim goblet with cocoa powder. Add tequila and prepared hot chocolate. Stir and serve.

Hot Chocolate Delight

1-1/2 ounce Basil Hayden’s Bourbon

3/4 ounce DeKuyper Hazelnut Liqueur

1/2 ounce DeKuyper Crème de Menthe – green

Hot chocolate

Whipped Cream

Place bourbon and hazelnut liqueur in preheated mug. To with prepared hot chocolate. Top with whipped cream garnish. Drizzle green crème de menthe over top.

Cuppa Good Cheer

1-1/2 ounce SKYY Infusions Cherry

1/2 ounce White Creme de Cacao

4 ounces Hot Chocolate

1 ounce Half and Half

Whipped Cream

Red Sprinkles

Maraschino Cherry

Place vodka and liqueur in large heat resistant mug. Add steaming hot cocoa and half & half. Stir. Top with whipped cream. Add sprinkles. Plop maraschino in middle for a festive holiday hat topper.

Castries Cocoa

2 ounces Castries Peanut Rum Creme

4 ounces Hot Cocoa

Whipped Cream and Chocolate Sprinkles Garnish

Combine ingredients in a preheated mug. Top with whipped cream and chocolate sprinkles. For a twist, add a splash of banana flavored liqueur.

Official Site Tasting Notes: Milk chocolate flavor with a creamy blend of peanuts. Add a touch of banana liqueur for a tropical touch. Indulge on cold winter nights, preferably with a warm body.

Red Hot Chocolate – created by John Ginnetti

1 ounce Campari

2 ounces Brandy

3 ounces Whole Milk

1/2 ounce Heavy Cream

2 tablespoons Dark Chocolate Chips

Hand-cut Marshmallow or Peppermint Stick Garnish

Place milk, cream & chocolate chips in milk frothing cup used for espresso. Froth milk as you would for cappuccino. When milk is hot remove frothing wand and whisk vigorously until chocolate is completely melted. Add Campari and Brandy. Pour into large heat resistant mug. May be garnished with 1 large hand-cut marshmallow or red peppermint stick. Originally served at 116 Crown in New Haven, CT.

Coco Loco

2 ounces Flor de Caña 7-year-old

1/2 ounce Godiva Milk Chocolate Liqueur

Thin slice of Habañero Chili

Dash of Cinnamon

2 teaspoons of Brown Sugar

2 ounces of milk

Grated Pistachios Garnish

Whipped Cream – optional

Place rum, liqueur and milk in small pot set to simmer. Add chili, cinnamon and sugar. Stir continuously until heated. Pour mixture into heat resistant mug. Add whipped cream and grated pistachios garnish.

MexiCabo Hot Chocolate

1-1/2 ounce Cabo Wabo Blanco Tequila

4 ounces Hot Chocolate

1/2 ounce Coffee Liqueur

Whipped Cream

Place tequila and coffee liqueur in large coffee mug. Top with steaming hot prepared cocoa. Stir. Top with dollop of whipped cream.