The Art of the Cocktail

3/4 cup YCC Hot Buttered Rum Mix

1 egg yolk

4-6 dashes Bangin’ Bitters Toasted Walnut Bitters

1/2 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Cream together Hot buttered Rum mix, egg, and bitters.

Add dry ingredients and mix to combine thoroughly

Chill mixture in fridge for at least 1 hour

Preheat your oven to 325 degrees.

Scoop TBSP portions of the mixture and roll into balls.

Place on parchment-lined baking sheet

Bake 10 minutes or just until cookies look slightly cracked on top

Remove while still soft and smack cookie sheet on counter 2-3 times to help cookies set and settle

Let cool on baking sheet for 3-5 minutes before removing to a wire cooling rack

3 tsp. YCC Hot Buttered Rum Mix
1.5 oz Blended Aged Rum
6 oz Hot Water

Combine the mix and rum in a mug. Add hot water an stir until well combined. Garnish with a cinnamon stick.

Tip: Add cream or coconut milk to taste!

1 Tbsp YCC Hot buttered Rum mix

Soda or club soda*

Vanilla ice cream

To the bottom of a glass add the Hot buttered rum mix and fill the glass halfway up with your choice of soda, cola, or club soda.

Stir to combine.

Carefully add a scoop of vanilla ice cream to the cup and top up with the rest of your soda.

(*For an adult beverage, add 2 oz rum to Cola to use a Rum & Coke base for your float.)

3 tsp YCC Hot Buttered Rum mix

A splash of hot water (to help melt the sugar)

2 oz bourbon or brandy

Ginger beer to top

2-3 slices of Apple

In a shaker, muddle apple slices with Hot Buttered Rum mix

Add the splash of hot water, just enough to melt the sugar and soften the mix

Stir to melt sugar

Add bourbon and ice then shake vigorously

Strain into a rocks glass over ice and top with ginger beer

2 Tbsp YCC Hot Buttered Rum Mix

2 oz Dark Rum, Whiskey, or Brandy

5 oz Apple Cider

1 Tbs Maple Syrup

In a saucepan, combine all ingredients and warm through, stirring constantly. DO NOT BOIL. Pour into your favorite mug and serve immediately. Garnish with a cinnamon stick.

1/4 cup popcorn kernels/ 1 bag unsalted microwave popcorn
1/4 cup YCC Hot Buttered Rum Mix
1 tbs. Water
Salt

Pop the popcorn and set aside. In a small pan, stir the Hot Buttered Rum and water on low heat until the mixture is mostly dissolved. Stop stirring and allow the mixture to heat until it has bubbled all the way over the surface and remove from heat. (Stirring in this phase will create a mixture too thick to make a good sauce!) Pour over your popcorn and stir to combine. Salt to taste and enjoy!

Tip: Try this same sauce on roasted pumpkin seeds!

2 oz Gin
1 oz fresh lemon juice
1/2 oz YCC Hot Honey Syrup
Lemon twist for garnish

In a shaker with ice, combine all ingredients and shake until chilled (approx. 10 seconds)
Strain into a chilled coupe glass and garnish with a lemon twist.

2 oz Tequila
1/2 oz Orange Liqueur
1/2 oz YCC Hot Honey Syrup
1 oz fresh lime juice
Tajin Rim

Rim glass with Tajin and/or salt and set aside
Combine all ingredients in a cocktail shaker with ice and shake until chilled.
Strain into rimmed rocks glass filled with fresh ice.