Drink Corner

Mischief

Ingredients:

1.5 oz vodka
0.5 oz blue curaçao
0.5 oz lime juice
0.5 oz simple syrup
Club soda
Lime wheel, for garnish
Instructions:

Fill a shaker with ice.
Add vodka, blue curaçao, lime juice, and simple syrup to the shaker.
Shake well until chilled.
Strain the mixture into a glass filled with ice.
Top with club soda.
Garnish with a lime wheel.
Optionally, you can add a twist by serving it in a glass rimmed with edible glitter for an extra touch of mischief fitting for Loki.

Storm Breaker

Ingredients

1 oz Crown Royal
1/2 oz Cherry Spiced Rum
1 oz Amaretto
5 oz Cranberry Juice
Silver Shimmer Dust (for glass rim)
Gold Cake Sprinkles (for glass rim)
Simple Syrup (for glass rim)
red rock candy
lightly crushed ice

Instructions

Dip glass in simple syrup and then into the gold cake sprinkles.
Set to the side for 5 minutes.
Fill glass with ice.

Odin’s Juice

Ingredients:

1 oz of Pineapple Juice

1/4 oz of spiced rum

3/4 oz of Coconut Rum

1 splash of grenadine syrup

1 oz of Orange Juice

Instructions:

Pour the Captain Morgan's coconut rum and spiced rum into a cocktail glass with a small amount of crushed ice. Add the grenadine, and equal parts of orange juice and pineapple juice. Stir gently, and serve

Scandinavian Sidecar

ingredients:

2 oz of aquavit (aquaveet)

½ oz orange liqueur

¾ oz lemon juice

¼ oz simple syrup

Instructions

Pour all ingredients into a cocktail shaker or tightly sealed jar filled with ice. Shake until chilled. Strain into a cocktail glass and garnish with an orange peel or berries

Campfire Margarita

Ingredients:
2 oz Código Reposado Tequila
1/2 oz Spec’s Agave Nectar
1 1/4 oz Langers Ruby Red Grapefruit
1/4 oz Lime Juice
2 Rosemary sprigs
Directions:
Fill a glass with ice and add the rosemary and agave nectar to a cocktail shaker.
Muddle the rosemary then add the tequila, grapefruit and lime juices, and ice to the shaker.
Shake and strain into your glass. Garnish with a sprig and enjoy!

White Christmas Margarita

12 oz Herradura Silver Tequila
(1) 14 oz can unsweetened coconut milk
8 oz triple sec liqueur
¼ cup lime juice
Lime wedge and sanding sugar for rimming glasses
Lime slices and cranberries for garnish
Combine tequila, coconut milk, triple sec, lime juice and 4 cups of ice in a blender. Blend until smooth. Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.

The Grinch

1 ½ oz Ciroc Vodka
½ oz Blue Curaçao Liqueur
4 oz pineapple juice
½ oz lemon juice
½ oz simple syrup
3-5 drops of green food coloring
Add all ingredients to a cocktail shaker filled halfway with ice. Shake well and strain over ice into rimmed glass. Garnish with a maraschino cherry.

Wassail

1 cup Stella Rosa Smooth Black Brandy
1-gallon apple cider
3 Granny Smith Apples
1 Orange
1 tbsp allspice berries
5-7 cinnamon sticks
½ cup cranberries or cranberry juice
½ cup sugar
Pour Apple Cider into a large pot over medium-high heat. Dice apples and add to the cider, and peel orange rind and add into the pot. Add allspice berries, cinnamon sticks, and the cranberries. Add the sugar and stir it to dissolve. Bring the mixture to a low boil, then reduce the heat to low and simmer for 45 minutes to 1 hour. Add the brandy then simmer for 10-15 minutes and serve warm.

Sugar Cookie Martini

1 ½ oz Vanilla Vodka
1 ½ oz Irish cream liqueur
2 oz whole milk
1 oz amaretto
1 tsp powdered sugar
Vanilla frosting and sprinkles
Sugar Cookie for garnish
Frost the rim of a martini glass and dip into a shallow bowl of sprinkles. In a cocktail shaker, combine the vodka, Irish cream, milk, amaretto, powdered sugar and ice. Shake well and pour into martini glasses.

Cider Sangria

1 bottle of prosecco
1 bottle of sparkling apple cider
1/2 cup of Brandy
Cinnamon Sticks and Apple for Garnish

Milk Punch

Ingredients:

6 cups brandy
11 lemons
4 cups water
.75 cups sugar
1 nutmeg
3 cups whole milk

Instructions:

Remove the peel from all 11 lemons with a vegetable peeler, taking care to remove only the yellow part of the rind.
Add lemon peel to brandy and steep for 24 hours.
Juice lemons until you have 2 cups of lemon juice (about 5 or 6 lemons).
Reserve lemon juice in the refrigerator until needed.
Using a microplane will ensure you get only zest and not the bitter white portion underneath.
When lemon peels have steeped 24 hours at room temperature, strain brandy and discard lemon peel.
Add lemon juice, water, sugar, and freshly grated nutmeg to brandy and stir well.
Heat milk in a large pot over medium heat, taking care not to burn or scorch it.
When the milk is hot, turn off the heat and slowly add in the brandy mixture. Curds will form immediately.
Let mixture sit for 5 minutes, then gently stir.
Let sit for another 20 minutes, stir gently, then allow the mixture to sit for another 1.5 hours, undisturbed.
Strain through a nut milk bag and then again through a Coffee Filter.
Serve and Enjoy!

Vesperado

2 oz Añejo Tequila
1/2 oz Cocchi Americano
3 dashes Orange Bitters
Blood orange slice (dried)
Stir together tequila, Cocchi Americano, and bitters in a shaker with ice. Chill, then strain into a glass filled with a large ice cube. Garnish with dried blood orange slice (or orange twist).

The Black Flame Candle

Ingredients

8 fresh blackberries, plus more for topping
¼ tsp of cinnamon
¼ tsp allspice
½ tsp activated charcoal (optional)
1 oz agave
½ oz lemon juice
1 ½ Mezcal
Top with club soda / sparking water
Garnish with cinnamon

Instructions

Mix the blackberries, spices, activated charcoal, and agave in a cocktail shaker.
Then, muddle the ingredients using a muddler.
Next, add the Mezcal, lemon juice, and ice.
Then shake to thoroughly mix the ingredients and pour into a cocktail glass with ice.
Lastly, top with sparkling water or club soda and garnish with burnt cinnamon sticks.

Witch’s Brew

Ingredients

2 oz black vodka
1 oz blackberry liqueur
1/2 oz fresh lemon juice
1/2 oz simple syrup
blackberries
ice
black sugar (for rimming)

Instructions

If desired, rim a glass with black sugar by wetting the rim with a lemon slice and dipping it into the sugar.
In a shaker, muddle a few fresh blackberries to release their juices.
Add the black vodka, blackberry liqueur, fresh lemon juice, and simple syrup to the shaker.
Fill the shaker with ice and shake well until the mixture is chilled.
Strain the mixture into your prepared glass filled with crushed ice.
Garnish with a blackberry or a slice of lemon.
Serve your Witch's Brew and let its dark and mysterious flavor enchant your taste buds.

Nadia's Dark Temptation

Ingredients:

2 oz dark rum (preferably black rum)
1 oz raspberry liqueur (Chambord or similar)
1/2 oz blackberry liqueur (Crème de Mûre)
1/2 oz fresh lime juice
1/2 oz grenadine syrup
Fresh raspberries and blackberries for garnish
Ice cubes
Red sugar crystals (for rimming, optional)

Instructions:

If desired, rim your cocktail glass with red sugar crystals by moistening the rim with a lime wedge and dipping it into the sugar.
Fill a cocktail shaker with ice cubes.
Add the dark rum, raspberry liqueur, blackberry liqueur, fresh lime juice, and grenadine syrup to the shaker.
Shake vigorously until well chilled, and the mixture takes on a rich, red hue.
Strain the cocktail into your prepared glass filled with fresh ice.
Garnish with a skewer of fresh raspberries and blackberries. You can even add a small plastic vampire fang to the skewer for a playful Dracula touch.

The Raven

1 ounce vodka
1 ounce rum
1 ounce blue curaçao liqueur
1 ounce Chambord liqueur
Pour the vodka, rum, and blue curaçao into a cocktail shaker, then fill with ice.
Shake well.

The Applejack!

½ oz of Apple Brandy
½ oz of Apple Juice
½ oz of fresh lemon juice
¼ oz of simple syrup
Add all ingredients to your trusty shaker.
Add ice and shake until frosty cold.
Strain into pre-chilled coupe

Donkey Lady's Inferno

Ingredients:

2 oz Tequila
1 oz Ancho Reyes Chili Liqueur
1/2 oz Lime juice
1/2 oz Agave nectar
Chili pepper slices (for garnish)
Lime wheel (for garnish)
- Instructions: In a shaker, combine the tequila, Ancho Reyes, lime juice, and agave nectar. Shake well with ice and strain into a rocks glass filled with ice. Garnish with slices of chili pepper for a fiery kick and a lime wheel.

EASTER SMOKING ROSE PALOMA

2 oz Desert Door Sotol
5 oz Fever Tree Sparkling Grapefruit
3/4 oz Lime Juice
1/2 oz Rose Simple Syrup

SALTY DOG COCKTAIL

2 oz vodka
1 can grapefruit soda
3 slices cucumber
salted rim

SWEET BOURBON PEACH LEMONADE

3 oz Bourbon
1 oz Peach Simple Syrup
1 1/2 cup Raspberry Lemonade
Fresh Peaches and Thyme sprigs for garnish

ORION’S BELT

1/2 oz melon liquer
1/2 oz coconut rum
splash of pineapple juice
splash of half and half
ice

MARDI GRAS KING CAKE SHOTS

1 1/2 oz RumChata Liqueur
1 1/2 oz Fireball Whiskey
Vanilla Frosting
Green, purple and yellow sanding sugar
Whipped Cream

LOVE POTION

3 oz Ciroc Red Berry Vodka
3 oz Chambord Raspberry Liquer
1 cup Pomegranate Juice
Strawberries for garnish

BOOZY HOT COCOA

2 cups milk
3 1/2 oz dark chocolate
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon vanilla extract
2 tablespoons dark rum

HOT CHAI TODDY

3 oz Maker’s Mark Whisky
4 oz steeped black tea
1 oz cream
Chai spices:
- 1/4 teaspoon cardamom powder
- 1 slice fresh ginger
- 1 cinnamon stick
- 2 cloves
- star anise

NOVA’S PINA COLADA

2 shots of your favorite rum
6 oz Pina Colada mix
Mini Umbrella for serotonin

NORTH POLE MULE

1 and 1/2 oz Absolute Elyx Vodka
Fever Tree Ginger Beer
3/4 oz Ginger Syrup
1/2 oz Fresh Lime Juice
1/2 tsp Molasses
Gingerbread spice and cookie for garnish

PEPPERMINT MOCHA WHITE RUSSIAN

1 oz Smirnoff No. 21 Vodka
1 oz Kahlua Coffee Liqueur
3/4 oz Peppermint Schnapps
1 oz Heavy Cream
Vanilla Frosting and Crushed Candy Canes for garnish

CHERRY SAGE SMASH

2 oz bourbon (recommend Woodford Reserve)
4 brandied cherries
1/2 oz cherry syrup
3 sage leaves
1 oz fresh lemon juice

ROSEMARY SOUR

1 and 1/2 oz Maker’s Mark Bourbon
1/2 oz maple syrup
3/4 oz fresh lemon juice
2 sprigs of rosemary

Grace’s Sweet Potato Casserole

Ingredients:

3 large sweet potatoes (peeled and sliced)
12 Tbsp butter
½ cup brown sugar
½ cup raw sugar
1 Tbsp cinnamon
1-2 tsp freshly grated nutmeg
1-2 cups whiskey
1 cup craisins
4-5 Tbsp ricotta cheese
½ cup toasted pecans
Honey (for drizzling)

Recipe:

Peel and slice your 3 sweet potatoes into ½ inch pieces, and then place in a well buttered casserole dish. Season with some kosher salt.

In a bowl combine 12 Tbsp of butter along with ½ a cup of brown sugar, ½ a cup of raw sugar, 1 Tbsp of cinnamon, and 1-2 tsp freshly grated nutmeg. Stir to combine and then add to casserole dish on top of yams.

Cover and place in a 375°F oven for 30 minutes. Remove from the oven, give them a good mix and then return to the oven, uncovered, for 15-20 minutes.

While the potatoes are cooking, add 1-2 cups of boiling whiskey to 1 cup of craisins and let soak.

Remove potatoes from the oven and give them a good stir. Plate them on a serving platter and top with dollops of ricotta cheese, ½ cup of toasted pecans, some whiskey-soaked Craisins, and a drizzle of honey.