Brown Sugar Manhattan
1 Tbsp Hot buttered Rum Mix
4 oz Bourbon
2 oz Sweet Vermouth
2-3 dashes Bangin Burnt Orange Bitters
Bourbon Infused Cherries
Orange peels to garnish
In a shaker with ice, add Hot buttered rum mix, bourbon, vermouth, and bitters.
Shake vigorously for 20-30 seconds
Strain and divide mixture evenly between two chilled serving glasses
Garnish each cocktail with a Boozy Cherry and orange peel
CBR Float
1 Tbsp 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.)
Brown Sugar & Spice Flapjacks
1 1/2 cups all purpose flour
3 1/2 tsp baking powder
3 Tbsp Hot Buttered Rum Mix
1/4 tsp salt
1 1/4 cups milk
1 egg
1/2 tsp vanilla extract (or sub Bangin bitters of your choice)
Sift flour, baking powder and salt into a large bowl
Add Hot buttered rum mix, milk, vanilla extract and egg – mix until smooth
Heat a lightly oiled pan and pour approximately 1/4 cup for each flapjack
Cook until bubbles form and edges dry, about 2-3 minutes
Flip and cook until browned on other side.
Bourbon Apple Crisp
3 tsp 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
Hot Buttered Rum Cookies
3/4 cup hot buttered rum mix
1 egg yolk
4-6 dashes 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 vanilla.
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
Enjoy!
Lavender Hot Chocolate
3 cups Milk of your choice
1 cup Heavy Cream
0.5 oz Yes Lavender Syrup
4 oz milk chocolate, finely chopped
4 oz dark chocolate, finely chopped
1 tsp vanilla extract (or sub. 3/4 dashes bitters of your choice)
Combine milk, heavy cream and lavender syrup in a saucepan over low/medium heat
Once simmering, remove from heat and add the chopped chocolates, salt and vanilla extract.
Whisk everything together until the chocolate is melted and smooth.
Pour into mugs and top with whipped cream.
Lavandula Amaro
2 oz Yes Amarø
1/2 oz Yes Lavender syrup
Club soda to top
Combine Amarø and Lavender syrup in a shaker with ice
Shake to combine then strain into a rocks glass over ice
Top up with club soda
Nouveau Modé
2 oz Scotch*
1/2 oz Yes lavender simple syrup
4 dashes Bangin Absinthe Bitters
Orange Peel and Boozy cherry for garnish
In a rocks glass combine the scotch, lavender syrup and bitters.
Stir to combine, rub the rim of the glass with the orange peel then drop into glass
Finish with a Bourbon-infused cherry and a large ice cube
*the Peatier the scotch – the better!
Lavender Lift
2 oz Rye Whiskey
1/2 oz lemon juice
1/2 oz Yes Orgeat
1/2 oz Lavender Simple Syrup
3 dashes Aromatic Bitters
3 Blackberries for muddling
In a shaker, muddle the blackberries with the Orgeat and Bitters
Combine the remaining ingredients and shake vigorously with ice
Double strain into a rocks glass over ice
Slick Ricky
2 oz Rye Whiskey
1/2 oz Yes Lavender Simple Syrup
3 dashes Bangin Burnt Orange Bitters
Orange peel for garnish
Place large ice cube into a rocks glass to chill and set aside
Combine the Rye whiskey, lavender syrup and Bitters in a shaker with ice
Stir to combine
Strain cocktail into chilled rocks glass over ice
Garnish with an orange peel