Category: Competition

Make A Delicious, Sweet-Cinnamon Coffee Cocktail This Holiday Season!

The Holidays are here!  The days are speeding by and I still have so much to do!  Shopping, baking, gift wrapping, decorating… this is such a (wonderfully) busy time of the year!

I love coffee, period. But in December – with its short days and full calendar – I need an extra afternoon jolt to help get me through the day.  But it’s DECEMBER!  The HOLIDAY SEASON!  It can’t be just a regular coffee!  I want something special, with a holiday twist! 

The Cinnamon Dulce Café – is the perfect coffee (cocktail) for all of your December needs!  A Christmas or New Year Brunch – An afternoon of gift wrapping – Tree decorating – Card writing – Cookie making – and so much more! 

This cocktail is a favorite of mine and I’m sure you’ll love it too!  Remember that a recipe is just a guide – if you don’t like bourbon, use vodka!  If you’re not a coffee fan, you can use hot chocolate!  If you prefer real cream instead of oat milk creamer, do it!  So, without further ado, let’s get to the good part!

Cinnamon Dulce Café

  • 1.5oz Cincinnati Distilling Bourbon
  • .5oz Disaronna  (amaretto)
  • 2oz Coffee (cold brew, or strong brewed hot coffee cooled to room temp)
  • .75oz Cinnamon Syrup*
  • 1.5oz Oat Milk Coffee Cream
  • .5oz Maple Syrup
  1. In a cocktail shaker (mason jar, Tupperware with tight fitting lid) add your Bourbon, Disaronna, Coffee, and Cinnamon Syrup. 
  2. Add some ice and shake it up. 
  3. Strain it into a martini glass. 
  4. In a small pitcher add your Oat Milk Creamer and Maple Syrup, using a Milk Frother or Immersion blender, blend until it has doubled in volume (or use a clean shaker/mason jar/etc, and shake shake shake until doubled in volume). 
  5. Gently pour over the top of your cocktail. 
  6. Garnish with a sprinkle of cinnamon.  And enjoy!

Option 2 –

Serve it over ice!

Follow step 1, but add a little more coffee.  Shake it up, strain into a glass filled with ice.  Follow steps 4-6 and enjoy!

Option 3 –

Some Like it Hot!

In your favorite coffee mug, add Bourbon, Cinnamon Syrup, and Disaronna.  Top with hot Coffee (or Hot Chocolate), and give it a stir.  Follow steps 4-6 and enjoy!

*Cinnamon Syrup – it’s super easy to make – 1 cup sugar, 1 cup water, 1 cinnamon stick.  Bring to a boil stirring often to fully dissolve sugar.  Once a boil is reached, remove from heat and let cool.  Remove cinnamon stick, and store in a sealable container in the refrigerator. 

Or…. Go to the grocery store, Monin makes a very nice Cinnamon Syrup.  You can usually find it in the coffee section.

Let’s Stir Up a Manhattan!

Swanning Around Manhattan

There are some classic cocktails that everyone has heard of.  The Martini.  The Old Fashioned.  Gimlet.  And, of course, the Manhattan. 

This year, for the 2020 Woodford Reserve Manhattan Experience Competition, I created MY version of the perfect Manhattan.  I was picked to go to the regionals in Columbus – and, like so many other events, it was postponed until the fall because of the Covid19. 

So, before I share my recipe with you, I want to talk Manhattan.  All in all, this is a simple cocktail.  Three ingredients.  You don’t even have to garnish it.  You can serve it in a beautiful martini glass.  Or in a double old fashioned glass over a giant ice cube.  Like so many of the “Classics” there are no hard and fast rules anymore.  You can experiment until you find exactly how you like it – just be sure to communicate clearly with your bartender if you want YOUR perfect Manhattan out at your favorite bar.

Whiskey.  Vermouth.  Bitters.  That’s all there is too it.  Traditionally – Rye Whiskey, Sweet Vermouth, and Angostura Bitters. 

Now, I’m not a huge fan of Rye, I prefer a rich, smooth Bourbon.  I used Woodford Reserve.  It mixes well, and holds up to the other strong flavors in the Manhattan.

Sweet Vermouth… I’ve liked it, in small quantities.  I tend to find it too heavy and overpowering in cocktails.  So I used a mix of Rosso and Bianco Vermouth.  Bianco Vermouth is a bit sweeter than Dry Vermouth, and has some beautiful floral, citrus notes that help to carry some brighter tasting notes to the front of the Manhattan.  If you haven’t found a Vermouth that you love yet, keep trying.  Go to a well-stocked liquor or wine store, and just peruse the many brands.  Each brand has a distinct flavor profile.  Do a little bit of research and pick one or two to try.  I like Martini & Rossi and Dolin.  (And PLEASE, once you open your vermouth PLEASE store it in the refrigerator!)

Angostura Bitters.  They’re great.  If those are the only bitters you have, use them!  Your Manhattan will still be delicious.  If you have other bitters (You can find some great bitters variety packs on Amazon.) play around with the ones you like the best.  Cherry Bitters would be great.  Or even Chocolate.  For my Manhattan I used both Orange and Lemon Bitters.  I like highlighting the citrus notes that appear throughout my ingredients in this cocktail.

So, without further ado –

Swanning Around Manhattan

  • 2 oz Woodford Reserve
  • .25 oz Martini & Rossi Rosso Vermouth
  • .25 oz Martini & Rossi Bianco Vernmout
  • 2-3 drops Orange Bitters
  • 2-3 drops Lemon Bitters

In a mixing glass combine all ingredients.  Add ice.  Stir to properly chill and dilute.  Approximately 10 seconds.  Strain into a Double Old-Fashioned glass over a large ice cube.  Garnish with an orange peel.  (If you have a Luxardo cherry, through it in there!  Those cherries are delicious!)  Enjoy!

How do you put your own personal touch on a classic cocktail?

Rubus y Sol

I’ve really been enjoying entering all of these cocktail contests. It’s been nice to challenge myself, use new ingredients, and learn new techniques. Below you will find my entry for the Diageo World Class Competition. The challenge was to show off my Bubbly Personality and create a Highball or a Spritz. I chose decided on a Spritz; a compact, effervescent cocktail that can pack quite a punch of flavor! I hope you’ll enjoy reading the story of how my Rubus y Sol came to be.

The summers of my childhood were spent outside, soaking up the sunshine and fresh air.  We’d pick honeysuckle vines and twist them into necklaces and crowns.  The July the grass would tickle then crunch under our dusty, bare feet.   White puffy clouds in a bright blue sky, a slight breeze rustling the leaves of the trees behind me; carrying with it the scent of the newly bloomed chrysanthemums and hint of pine.  The low buzz of a nearby bumble bee punctuated with the occasional bird call drifted through the humid air.

Guided only be our imaginations we would spend the afternoons on grand adventures, wandering through the woods behind my house and if we were lucky, we would stumble upon an undiscovered briar patch.  Before long, our mouths and fingers would be stained purple from the sun ripened blackberries.  I’d reach deeper and deeper into the prickly thicket, earning another scratch in the process, to be rewarded with the perfect berry.  The sweet juice would explode across my taste buds and I’d chase it with a sip of perfectly chilled lemonade; a flawless blend of sweet and tart.

My cocktail Rubus y Sol, is inspired by those never-ending, sweltering midsummer days.  The bold, full bodied citrus and chamomile notes of Tanqueray No. Ten are brought to life with fresh blackberries, turmeric, fresh lemon and a bit of heat from the ginger liqueur; topped with a splash of perfectly chilled prosecco, for a crisp and refreshing libation.   

The Rubus y Sol is adventurous; familiar with a hint of mystery, which is what I hope to convey to my guests.  Just as the prosecco carries notes of orange blossom and lemon throughout my cocktail, the whimsical and joyful parts of my character begin to sparkle at the chance to create sip-able experiences.  When you pull a stool up to my bar, I’m inviting you to join me on an adventure; a wander down the path less traveled, and perhaps, if we’re lucky, we’ll stumble upon a secret briar patch of our own. 

  • RUBUS y SOL
  • 1.25 oz Tanqueray No. Ten
  • .5 oz Lemon Juice
  • .25 oz Ginger Liqueur
  • 4 Blackberries
  • 2 tsp Local Honey
  • 5-6 drops Orange Flower Water
  • 1 2-inch sprig Rosemary
  • 1 Pinch Turmeric
  • 1 oz Dry Prosecco
  • 1 oz Soda Water
  • *Garnish- 1 Sprig of Rosemary, Lemon Peel and Orange Peel (cut into flower shapes, if desired)
  • In a shaker tin add Blackberries and Honey and muddle until berries are crushed and honey is fully emulsified.  To the tin add, Tanqueray No. Ten, Lemon Juice, Ginger Liqueur, Orange Flower Water, Rosemary, and Turmeric.  Add a small scoop of ice and shake vigorously for 12-15 seconds. Double strain through a fine mesh strainer into a 5.5oz coupe glass.  Top with Prosecco and Soda Water.  Garnish by attaching sprig of Rosemary, Lemon Peel and Orange Peel to the rim of the glass with a mini clothespin. 

Van Gogh Vodka BARtist of the Year!

So… life got a little crazy there for a moment and the blog took a backseat to real life events.  But, I’ve been writing and documenting all of my #research outings and amazing travel that has made up one of the busiest and most rewarding October/November I’ve ever had. 

So, with that being said let’s get this blog back on track! 

I attended my first live competition, the Van Gogh Vodka BARtist of the year in Charleston, SC and it was AMAZING! 

I’m one of those people who really likes airports- so everything from the travel to the food, to the (many) Van Gogh cocktails it was a whirlwind adventure and I loved every second of it! 

I had the BEST calamari of my life at Amen Street Fish and Raw Bar- they called it Calamari Steak and it had such a firm, meaty texture I can see why!  It was lightly fried and perfectly crispy and paired perfectly with the Blackened Shrimp. 

Next we met with a few people for drinks back at the hotel bar… the hotel, the Spectator, it was one of the nicest places I have ever stayed!  I had a Van Gogh Acai-Blueberry and soda and my Partner in Crime had a Palmetto Amber, which he really enjoyed.

Dinner followed at a local seafood joint where raw oysters were in abundance (but I still can’t talk myself into trying one) and I devoured my Shrimp and Grits.  I finished the meal with a Van Gogh Double Espresso over ice.  And then it was off to the hotel for a relaxing bath and a Banana Bread dessert shot that was left by the butler followed by a fabulous night sleep before the competition day!

Our butler (yes, a real butler!) delivered our breakfast bright and early!  Ham and Cheese biscuits, hard boiled eggs, fresh fruit, coffee, and juice as we sat lounged in the room.  A perfect start to the big day! 

I arrived at the event space, 5 Faber, a beautiful space owned by Halls Chophouse right on time and got busy prepping for the event!  Us three finalists made each made a big batch of our drinks to serve to the event guests.  We did a practice round/filmed version for the promotional team to use and then had a quick interview with Chilled Magazine.  Then it was time for the main event!

I was NERVOUS!  It was my first competition!  And I hate to admit it, but I definitely let my nerves get to me… I learned so much on this trip and I met some amazing people!  I hope to be back next year (I’m already brainstorming drink ideas!). 

My co-finalists both had delicious cocktails and wonderful presentations- it truly was an honor to be one of the three finalists! Congratulations to J.A. Harrison for taking home the win!