Hot Buttered Rum Nog

Hot Buttered Rum NogNot gonna lie. The first time I heard about hot buttered rum I thought the idea sounded nauseating. But over the years, whenever I heard the term, I started wondering why I thought so because I certainly like butter well enough. And I definitely like rum. And the idea starting sounding more appealing.

When I finally decided to make my own, I looked up recipes and found it involved making a “batter’ so now it wasn’t so much nauseating as much as complicated. No wonder it took me so longer to warm up to this drink.

Happily, the “batter” is hardly complicated and the drink lends itself perfectly to different flavors. The creamy part is typically ice cream and so I used some of the egg nog ice cream I have in the freezer. And it turned out so well that now I’m thinking the pumpkin ice cream and chocolate ice cream I have may both needed to be tested too. Cheers!

Hot Buttered Rum Nog2Per Serving:
1 Tablespoon unsalted butter, at room temperature
1 Tablespoon sugar
2 oz. Egg nog ice cream or egg nog
1 1/2 oz. Spiced rum
Pinch of cinnamon
Small pinch of nutmeg
6 oz. Boiling water

Combine the butter and sugar in a small bowl. Add the egg nog ice cream and whisk in the boiling water. Stir in the rum, cinnamon and nutmeg and garnish with whipped cream if desired.


Maple Daiquiri

Maple Daiquiri
The basic daiquiri is a wonderfully simple and tasty classic. Just three ingredients – rum, lime and sugar.

But those few components blend together so harmoniously. Much more fun, though, is the fact that it’s an easy drink to adapt.

I’ve made all sorts of fruity variations and frozen daiquiris are probably at the top of my favorite summer drinks list.

But now that autumn is here, I wanted a slightly deeper version. Using maple syrup as the sugar creates a nice twist and just a touch of bitters adds a little extra depth to the drink.

Serve it on the rocks for a slow sipper, or straight up if you prefer your cocktails high octane. Cheers!

Per Serving:

  • 1 1/2 oz. Rum
  • 1/2 oz. Lime juice
  • 1/2 oz. Maple syrup
  • 1 Dash Angostura bitters
  1. Combine all the ingredients in a cocktail shaker.
  2. Fill with ice, shake well and pour into a chilled cocktail glass.
  3. Garnish with a wedge of lime.

Cheesecake Martini


Yesterday was National Cheesecake Day and I celebrated with several dozen of my fellow food bloggers.

We each made our own perfect version of cheesecake and my Blueberry Ricotta Cream Cheesecake was definitely my ideal. But whenever I have a killer dessert, I start to wonder if I can turn it into a killer cocktail.

Ultimately, the basis of any cheesecake, baked or otherwise, is cheese and it happily works well in liquid form. The graham cracker rim is important here because a bite of that followed by a sip of the drink and you’re in cheesecake heaven.

Seriously, I needed someone to take this drink away from me and keep me from making a couple more. Cheers!

Per Serving:

  • 2 Graham crackers, coarsely crushed
  • 2 oz. Cream cheese
  • 2 oz. Vanilla ice cream (plus 1 teaspoon for rimming)
  • 1 1/2 oz. Vanilla vodka
  • 1 oz. Simple syrup
  • 1/2 oz. Buttershots (butterscotch schnapps)
  • 1/4 Teaspoon lemon juice
  • Tiny pinch of salt
  1. Run the rim of a cocktail glass through the teaspoon of ice cream to get it wet.
  2. Add the crushed graham crackers to a shallow bowl and dip the moistened rim of the glass into the crackers.
  3. Place in the freezer for a few minutes to set.
  4. Combine the cream cheese, ice cream, vodka, simple syrup, buttershots, lemon juice and salt with either a hand mixer or a small food processor.
  5. Pour into a cocktail shaker, fill with ice, shake vigorously and pour into the prepared glass.

Frozen Fluffernutter Martini

Frozen Fluffernutter Martini

When I was a little girl, there were only two kinds of kid-approved sandwiches and both involved peanut butter.  The classic PB&J, of course, and the fluffernutter.  That ingenious combination of sweet marshmallow fluff and salty peanut butter was perfect on its own or with the addition of some sliced bananas.  OK, sometimes there was some chocolate hazelnut spread as well but the fluff was the constant.

I really hadn’t eaten either sandwich in years but I happened to find myself with leftover peanut butter from a recent chocolate and PB dessert recipe and a bit of fluff from whoopie pies back in the fall.  Ironically, I didn’t even consider making a sandwich but instead I hatched an evil cocktail plan.  You see, I also had a bottle of Smirnoff Fluffed Vodka on hand.  And evil is a fitting description for this drink, let me tell you.  Perfectly balanced and not overly sweet, it goes down way too easily.  Cheers!

For 2 Servings:
4 oz. Marshmallow fluff vodka
1 Banana, frozen
3 Tablespoons peanut butter
3 Tablespoons marshmallow fluff
1/4 Cup milk
Pinch of sea salt
Whipped cream, for garnish
1 Teaspoon peanut butter thinned out with 1 teaspoon milk, for garnish

Add the vodka, banana, peanut butter, marshmallow fluff, milk and sea salt to a blender.  Fill with ice and blend until all the ice has been crushed.  Pour into two chilled cocktail glasses, garnish with whipped cream and drizzle with the thinned peanut butter.


Spiked and Spicy Hot Chocolate

Spiked and Spicy Hot Chocolate

Happy Christmas! Even though it’s not my holiday, I can’t help but enjoy the music and lights and festivities of this beautiful season.

And, of course, the food. And the…um…drinks!

Starting off the day with a cup of hot chocolate sounds good but this rummy version might be more appropriate after dinner.

My mother always made a sponge cake on holidays and she’d serve it with big mugs of hot cocoa.

Her version wasn’t spiked but I see no reason not to chase away the chill with a little shot of rum. Cheers!

Per Serving:

  • 1 Cup milk
  • 2 oz. Milk chocolate
  • 1 oz. Semi-sweet chocolate
  • 1 Tablespoon light brown sugar
  • 3/4 Teaspoon cinnamon
  • 1/4 Teaspoon ground ginger
  • 1/4 Teaspoon nutmeg
  • Pinch of cayenne pepper
  • Pinch of salt
  • 1 1/2 oz. Spiced rum
  • Marshmallows for garnish
  1. Add the milk, sugar and chocolate to a small pot and cook on a low heat, stirring constantly, until the chocolate and sugar have dissolved.
  2. Whisk in the spices.
  3. Remove from the heat, stir in the rum and pour into a mug or glass.
  4. Stir in the marshmallows and they will begin to melt and enrich the cocoa.
  5. Serve hot and repeat!

S’mores Martini



Summer and s’mores just go together. The smell of roasted, slightly burned marshmallows conjures up memories of summer camp and long lazy kid days.

Of course, grown-ups can eat s’mores, too, but it’s kinda fun to drink them as well. If you don’t already have a bottle of marshmallow vodka, you need to get some. Right now. For one thing, you need it to make this drink and you do want to make this drink.

You can also use it to make a Frozen Fluffernutter and you want to make that, too. Drinking it straight from the bottle is also an option. Cheers!

Per Serving:

  • 2 oz. Marshmallow vodka
  • 1 oz. Chocolate liqueur
  • 1 oz. Creme de Cacao
  • 2 oz. Cream or half & half
  • 1 oz. Chocolate, melted
  • 1 Graham cracker
  • 3 Marshmallows
  1. Crush the graham cracker into a shallow bowl using your hands. It’s OK if there are some chunkier pieces.
  2. Place the chocolate into a second shallow bowl and microwave for a few seconds until melted.
  3. Dip the rim of a martini glass into the chocolate and then into the graham cracker pieces. Refrigerate for a few minutes to set.
  4. Add the marshmallow vodka, chocolate liqueur, creme de cacao and cream to a cocktail shaker.
  5. Fill with ice, shake well and pour into the prepared glass.
  6. Spear the marshmallows on the end of a skewer or long fork and hold over an open flame for a couple of seconds until the ends get toasted.
  7. Thread them onto a cocktail pick and garnish the drink.