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by BS

Cocktail O’Clock: Never Wake a Sleeping Dragon

It’s Friday. It’s been a long week. It’s ten billion degrees out.

Yep, it’s damn well time for Cocktail O’Clock. A nice, strong, spicy Cocktail O’Clock. Here’s a guest recipe from mixologist Hal Wolin of A Muddled Thought.

Never Wake a Sleeping Dragon

2 oz Ron Abuelo 12-year-old rum
1/2 oz Carpano Antica sweet vermouth
1/2 oz Scotch (preferably 10 year old)
2 dashes Bittermens Hellfire Habanero Shrub
2 Dashes Bittermens Xocolatl Mole Bitters

Add all ingredients to a mixing glass filled with ice. Stir gently and strain into coupe or cocktail glass. Garnish with half a habanero pepper.

More creative drink ideas in Endless Cocktails.

by bakersroyale

Endless Poptails: Grilled Mango Smash

I’m going to be upfront and set this post up properly: I’m a baker, not a griller. I’m not saying that because I rock heels over flip flops for weekend outings. Grill’n is just not my thing. As a result I’m the worst kind of griller. I’m always lifting the hood a few too many times and turning the heat up and down too much—I grill with self-doubt.

So for this recipe it wasn’t bravery that stirred me to action. Nope. It wasn’t even the Esquire article about this new breed of female master grillers, that is, until I got to the grilled margarita recipe. Grilled drinks?

Yeah, go ahead, I’ll wait while you grab your tongs.

Here’s what I made after grabbing mine: Grilled Mango Smash. Think sweet mango grilled to the point when the sugar is sweated to the surface for a dark smoky carmelized flavor. Lighting up that sweetness is the fire from the tomatillo and quietly but confidently nudging its way in is a slight peppery bite from the basil. And finally, lying beneath all that is a layer of that belly-grabbing barbeque flavor. It’s awesomeness on a stick.

Grilled Mango Smash

in Desserts / Endless Poptails / Featured / Recipe 2 comments

by hungry monster

Cocktail O’Clock: Mango Coconut Mojito

I am not, nor have I ever been, a bartender. I love mixed drinks, though. And I’m super cheap, so I would much rather make drinks at home than pay upwards of $8 a glass on a super-sugary and not-alcoholic-enough drink.

Now, I promised myself a while back that I would not buy any more coconut rum because it’s too easy to consume in mass quantities and regret it later. Buuuttt…I guess I break promises.

So, here’s a tropical drink to rock your socks.

Coconut Mango Mojito

in Drinks / Endless Cocktails / Recipe 3 comments

by bakersroyale

Endless Poptails: Red Velvet Dark and Stormy Popsicle

I realize I’m late to the ginger beer scene, but hey — I made it. Now that I’m here, I’m bringing some ginger beer poptails with me. Think dark and stormy cocktail pushed up against the sweetness of apricot syrup.

Along with that, I also brought something else I just discovered: red velvet apricots. Intriguing, huh? They are, but not as much as the name might suggest. It’s a basic apricot, wrapped in a deep purple skin, smaller and more concentrated in flavor. But to be fair, I guess I was expecting another layer of flavor, another level of fruity mystic — something other than a punched up flavor of its traditional orange-hued cousin.

The upside of that is if you can’t find the red velvet apricots the regular ones will do just fine for these dark and stormy poptails.

Red Velvet Dark and Stormy Poptail

in Desserts / Endless Poptails / Featured / Recipe 5 comments

by Twin Tastes

A Dashing Brie

Twin Tastes here. For those of you who enjoyed our Cyprus-inspired melty cheese, here is another sweet and savory appetizer with a major KICK.

We first created the oozing brie after touring the Ryan & Wood Distilleries in historic Gloucester, MA. After sampling the copper-colored rum, our minds churned with ideas for how we could incorporate the dark, robust flavor in cooking. To tie in our New England routes, we incorporated Vermont maple syrup. Cooking down the rum with the maple syrup subdues the intense, robust flavor and creates a subtle, sweet, caramel-like topping for the buttery wedge of cheese. To add a little texture, we stirred in some toasted pecans. The firm spicy ginger snaps and tangy apple slices hold up to the incredible mess of the luscious wedge.

Rum, Maple and Pecan Topped Brie

in Cheese / Featured / Recipe 1 comments

by Pyrles

Cinco de Baking: Loaded Corona Cupcakes

Editor’s Note: Snebbu will be bringing you more of his 100 ways to use beer in food and drinks shortly, but first: a brief holiday interruption. With Cinco de Mayo just around the corner, longtime ES reader Pyrles joins us with a holiday recipe that combines two of our favorite things: cupcakes…and beer!

When people think about beers to include in baked treats, I’m guessing Corona doesn’t often come to mind. In fact, I cannot myself explain why I thought this was a good idea in the first place. Even making the batter, I had my doubts. The first whiff of what a friend deemed “skunk beer” when I opened the bottle nearly made me scrap the idea entirely. But for whatever reason — in this case, love of a good challenge and desire to turn a favorite drink into a dessert — I made the cupcakes. And they are wonderful.

As I’ve come to expect from throwing beer into my cake batter, the cupcakes’ texture is fantastic: moist, but not dense. The Corona flavor comes through, but it is muted enough under the citrus. I may not have identified the beer if I didn’t bake these myself! The Bacardi Limon in the frosting compliments the cupcakes well and undercuts the sweetness of the buttercream.

This recipe is modified from Ellie Delancey’s Blue Moon Cupcakes. Enjoy!

Corona Cupcakes

in Desserts / Endless Cupcakes / Holiday / Recipe 6 comments

by bakersroyale

Dirty Pirate Popsicles

We have thing for getting sideways with classic cocktails and then turning them into poptails. This week the classic rum and coke has been flipped to a Dirty Pirate.

That’s rum and coke with a some Kahlua. While we’d love to take credit for this awesomely name cocktail, we can’t, but we are taking credit for turning it into poptail ,at the suggestion of a co-worker.

Pirates, Coke and booze, yeah, Wednesday is getting better already. And just in case you need a variation, replace the Kahlua with peach schnapps for a Dirty Pirate Hooker.