Dixie Bourbon Sour
Muddled Blueberry Martini Kissed with Orange
From the Kitchen of Terri Bergman
Muddled Blueberry Martini Kissed with Orange
CATEGORY: Cocktail
SERVES: one
LEVEL: Presto, easy!
INGREDIENTS:
1 ½ oz Vodka
½ oz Cointreau
2 oz fresh Blueberries Muddled or blended
1 oz Lime Juice
INSTRUCTIONS:
Add all ingredients in a martini shaker with ice. Shake vigorously until blended and cooled.
Pour into your favorite martini glass, add berries and slice of orange.
Enjoy, any season at all!
Tequila Sunrise
For those that asked, and are feeling a little 70’s…here it is! Time to bring this fabulous cocktail back!
Iced Coffee à la Kitchen’s Bounty
So playing with my daughter in laws favorite coffee drinks this morning! Chilly Iced Americano, topped with Cream kissed with vanilla! So for this MIL the only kind of coffee was hot, well I’m here to tell you it was time to open my horizons! So girls, I think I’ve got this, Starbucks…look out, 2 Iced Coffees, and for Memere double shot espresso, a little cream and yes, a little Kahlua (no clocks here). Out playing with KB’s French Velvet Roast and *Thunder and Lightening Espresso (named after my childhood dogs/ dark and awesome Shepherds). Who wants my job??!
Bourbon Cranberry Sour
From the Kitchen of Terri Bergman
On creating a cocktail that hit all the notes for my Valentine, I wanted to include Bourbon, Cranberries (because it’s his favorite), lemon and orange to make a sweet sour…and Ginger to make spicy. This cocktail hits all those notes! Enjoy!
CATEGORY: Cocktails & Mocktails
SERVES: One
LEVEL: Presto, easy!
INGREDIENTS:
2 Oz Bourbon
2 Oz Cranberry Juice
1 Oz Lemon Juice
splash /orange squeeze
slight dash Pummull Spice (optional or Cinnamon)
4 oz Ginger-ale or Ginger Beer
Garnish Orange Slice, Fresh Cranberries
Ice cubes small or preference a large globe of ice
Add Bourbon, Cranberry Juice, Lemon Juice and pinch Pummull Spice in glass and stir. Add ice, stir then pour over your choice of Ginger. Squeeze of OJ on top, add Orange slice, fresh Cranberries and ENJOY!
White Hot Chocolate with Pumpkin and Pummull Spice
Inspiration; IT’S FALL! Looking for a smooth wonderful indulgence that will drive with me from October through January! Started pondering what I could put in a thermos for a very special Picnic Hamper I am preparing for friends. I love Hot Chocolate, (no too soft!) , love Hot Coffee, (no too tart), but when I tried my hand at a Steaming WHITE HOT CHOCOLATE AND PLAYED WITH PUMPKIN AND PUMMULL, well JUST RIGHT! So create this for a special treat for your family and friends, or pack this with your throw and thermos in the car and drive it special! But be careful Goldilockses’, be sure to grab the thermos and run!!!! ENJOY!
From the Kitchen of Terri Bergman
White Hot Chocolate with Pumpkin and Pummull Spice
SERVES: 10
LEVEL: Presto!
INGREDIENTS
Base
1 (14oz) can sweetened condensed milk
6 to 8 C whole milk (depending on how much you want)
2 C White Chocolate Chips
(15oz) can pumpkin purée
1 Tbsp Pummull Spice (cinnamon blend)
1 Tbsp Cocoa Powder
1 tsp vanilla extract
For the Garnish:
1.5 C Heavy Cream (for whipping)
¼ C confectioners sugar
Pummull Spice shakes!
DIRECTIONS
In a heavy stock pot, combine the condensed milk, regular milk, White Chocolate chips, pumpkin purée, Pummull Spice, cocoa powder and vanilla extract. Slowly warm on medium heat and continue to watch and whisk until choc chips are melted and very warm. Try not to let boil, or stay on high heat once choc chips have melted. * You can prepare this in a crock pot if desired, high for 1.5 hours and then reduced to warm (you need to watch and whisk occasionally).
For the Garnish
Whip the heavy cream until creamed peaks form, add confectioners sugar and a spindle of Pummull Spice and whipped until a little stiffer.
I love to top with lots of whipped cream and a finish shake of Pummull Spice.
Tips: if you have any left over it is heavenly in your hot coffee! Will keep refrigerated for 5 days.