HOT BUTTERED RUM
Hot Buttered Rum might take a little prep, but after the initial work is done, these hot drinks are simple to make and perfect for spreading a little winter warmth. You can batch the mix for a party or freeze it and enjoy Hot Buttered Rums in calm, peaceful solitude over the course of many nights. It’s your call, but either way, you’re going to be enjoying an exceptional, old-school, winter cocktail.
HOT BUTTERED RUM
Ingredients: 1 1/2 parts ANGEL'S ENVY Kentucky Straight Bourbon Finished in Port Wine Barrels 2 tablespoons of Hot Buttered Rum Mix 3 parts hot water
Instructions: Place the above ingredients into a coffee mug or glass. Stir, top with whipped cream and a cinnamon stick as a garnish.
HOT BUTTERED RUM MIX
Ingredients: 1 pound butter 1 pound brown sugar 1 pound sugar 1 tablespoon ground cinnamon 1 teaspoon ground clove 1 teaspoon ground nutmeg 1 quart vanilla ice cream, slightly softened
Instructions: Add all the ingredients except the ice cream into mixing bowl and stir. Add the ice cream and stir until mixed. Place in lidded container, seal and freeze to store.
Holiday eggnogEggnog is a classic for a very good reason: it’s delicious. By December, most of us have set aside all dietary restraint and have given ourselves over to the season of extravagance. Eggnog is the cocktail embodiment of indulgence and should be fully embraced during this time. Here’s a simple and delicious recipe perfect for entertaining.
Ingredients: 1 cup ANGEL'S ENVY Kentucky Straight Bourbon Finished in Port Wine Barrels 4 to 5 fresh organic eggs 1 1/2 cups whole milk 1 cup heavy cream 1/3 cup simple syrup 1/2 cup Madeira or Port wine 3 scoops vanilla ice cream 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon clove (Serves 8 to 10)
Instructions: Separate egg whites and yolks and blend first the egg whites on medium for 2 minutes or until stiff foam begins to form. Add yolks and simple syrup and blend on high for 2 more minutes. Add ice cream, whole milk, heavy cream, spices then blend again on high for 2 minutes. Pour into mixing bowl, add bourbon and port or madeira while stirring/whisking the mixture. Cover bowl or transfer to a sealed container and refrigerate for at least 1 hour. Serve in a mug with no ice. Garnish with a sprinkle of fresh grated nutmeg.
THE NUTCRACKERThe Nutcracker might not yet be considered a holiday classic like Eggnog or Hot Buttered Rum, but there’s always room for new classics. This deep and rich cocktail is a celebration of everything delicious about the season and is easily going to be a new favorite. If you can’t find our Rye, it’s delicious with our bourbon finished in port barrels as well!
Ingredients: 2 parts ANGEL'S ENVY Rye Finished in Rum Barrels 1/2 part sweet vermouth 1/2 part Amaro Averna 1/4 part creme de cacao 2 dashes black walnut bitters
Instructions: Add ingredients in a mixing tin or glass. Stir, strain into a coupe glass and serve up with an (optional) absinthe rinse.