Persons with a sweet tooth are often not satisfied with any alcoholic beverages that do not double as a delicious dessert. How about getting ice cream, caramel, candy and cookies in the serving glass with a generous blend of booze?! From cocktails reminding the homemade pie aunt Clara used to prepare to nostalgic drinks capturing the essence of the irresistible and unforgettable childhood desserts, may we present the top five handpicked cocktail recipes every sweet lover must try at least once in their lifetime.
Apple cider bourbon
Ingredients
- Apple cider, 8 oz
- Smoked maple bourbon, 2 oz
- Fresh lime juice, 0.75 oz
- Amaro nonino, 0.25 oz
- Nutmeg and cinnamon
- Salted caramel sauce, 0.75 oz
Method
- Simmer the cider in a small pan over the low flame and measure the bourbon, Amaro, and lime juice into a mug in the meantime
- Pour the steaming cider in that mug and let it drizzle in a sauce of caramel
- Add a cinnamon stick before stirring and sprinkle freshly grated nutmeg in the end
Ingredients for preparing the salted caramel sauce
- Cane sugar, two cups
- Unsalted butter, one stick
- Water, a quarter cup
- Sea salt, five teaspoonful
- Heavy cream, one cup
Method for preparing the salted caramel sauce
- Mix water and sugar in a thick bottomed sauce pot, gently stir and wait for the mixture to become dense like the wet sand, cover the vessel and cook over medium flame for ten to twelve minutes
- Remove the cover and reduce the fire to low, cook until the sugar starts to caramelize, and the color becomes as that of the dark amber honey
- Remove the solution from the flame and stir in the butter with the help of a whisk (preferably a long-handled one), stir in the heavy cream as soon as the butter is completely dissolved, and be watchful as the cream and the butter will sputter and steam
- Stir in the sea salt in the end
Whiskey cherry pie
Ingredients
- Amaretto, 1 oz
- Cherry Herring, 0.5 oz
- Bourbon, 1 oz
- Bitters, two dashes
- Brandied cherry, suggested garnish
Method
Blend the bourbon, cherry herring, and amaretto in a mixing glass along with ice cubes
Add Angostura bitters on top and stir
Fill one chilled rocks glass with fresh ice and strain the mixture with the help of a julep strainer into the glass
Use a brandied cherry for garnish
Pop rocks
Ingredients
- Blanco tequila, 1.5 oz
- Freshly procured pineapple juice, 1 oz
- Blue Curacao, 1 oz
- Pop rocks syrup, 0.25 oz
- Fresh lemon juice, 0.5 oz
- Pop rocks, tropical punch
- Prosecco
Method
- Rim one highball glass with pop rocks and simple syrup
- Mix all the remaining ingredients excluding prosecco along with ice in a cocktail shaker
- Shake well and strain the mixture into the rimmed highball glass and put some fresh ice
- Add prosecco on top
Ingredients for preparing the pop rocks syrup
- Pop rocks, two packets
- Water, one cup
- Sugar, one cup
Method for preparing the pop rocks syrup
- Mix sugar and water in a saucepan and place over medium flame
- Heat and keep stirring until the sugar dissolves completely
- Remove the vessel from the fire and add Pop Rocks with care
- Stir from a safe distance for avoiding errant pops
- Now stir the solution for about five minutes or until the candy is dissolved completely
- Pour into a jar and put it in the fridge until consumed
Rumchata fireball cinnamon toast crunch
Ingredients
- Fireball, 1 oz
- Kahlua, 1 oz
- Rumchata, 1 oz
- Cinnamon syrup, suggested rolling
- Cinnamon toast crunch, suggested rimming
Method
- Take an old-fashioned cocktail glass and roll its top in cinnamon syrup
- Now rim the glass in a crushed heap of cinnamon toast crunch
- Pour in equal portions of Rumchata, Fireball, ice and Kahlua and stir the mixture
Ingredients for the cinnamon syrup
- Cinnamon sticks, one pair
- Sugar, one cup
- Water, half a cup
Method for preparing the cinnamon syrup
- Mix water and sugar and boil, keep stirring until the sugar is dissolved, and add cinnamon sticks
- Remove from the flame, steep the cinnamon sticks until they are cooled, and then strain the mixture
Blueberry crumble
Ingredients
- Amaretto, 1.5 oz
- Fresh lime juice, 1 0z
- Blueberry tea, 1.5 oz
- Brown sugar syrup, 0.5 oz
- Egg whites, 0.75 oz
- Lemon bitters, five drops
- Blueberries, half a dozen
- Lemon zest
Method
- Take tea one and a half times more than the suggested quantity and brew it
- Mix amaretto, fresh lime juice, tea, cinnamon syrup and egg white into a cocktail shaker without any ice
- Dry shake the mixture for about twenty to twenty five seconds
- Now add ice and shake hard for about ten seconds
- Double strain the mixture into one coupe glass
- Add five drops of Fee Brothers Lemon Bitters on top and pour it in a circular manner on the foam
- Grate lemon zest and add along with freeze-dried blueberries for garnish
- One can use fresh blueberries also for garnish, however, they will not be able to rest on the top of the foam
Ingredients for the cinnamon syrup with brown sugar
- Cinnamon sticks, two pairs
- Brown sugar, half a cup
- Cinnamon, one tablespoonful
- Sugar, one and a half cup
- Boiling water, two cups
- Sugar, one and a half cup
Method for preparing the cinnamon syrup with brown sugar
- Take a metal mixing bowl and mix cinnamon and sugar in it
- Boil water and pour in the pan
- Keep whisk until the sugar is completely dissolved and note that cinnamon will not be able to dissolve fully
- Allow the mixture to remain in room temperature for cooling and transfer it to an airtight jar
- Shake it before each use as cinnamon will always settle at the very bottom
- It can be preserved up to six to seven weeks in the refrigerator