Good news for you rum connoisseurs out there: there’s a fifty-year-old rum by Appleton Estate, and you can buy some! Not that much though; only 800 bottles were produced, and Canada won’t be getting many. In fact, we hear that Ontario only gets three. The story goes that back in … Read More
Just in case you prefer to drink your cookies, here’s something with gingerbread syrup. Recipe courtesy of Mike Birdsey at Boehmer Restaurant. Ingredients 2 oz. 360 Double Chocolate Single shot of espresso 0.75 oz. gingerbread syrup Directions Shake hard with ice; double strain in to glass. Garnish with three coffee … Read More
We’re told that especially sweet coffee is the way to go with this latte. Recipe courtesy of Giorgio Milos. Ingredients 2 espresso shots (e.g., illy’s MonoArabica Guatemala Single Origin coffee) 1 oz. of whisky cream (we like Forty Creek) 5 oz. of whole milk Grated Domori chocolate Directions Pour whisky cream into … Read More
We’re informed that this hot chocolate would pair well with a cigar; we’d go with a maduro. Recipe courtesy of Giorgio Milos. Ingredients 25 grams Domori Puertomar dark chocolate 1 oz. water 1 oz. white rum Cold foam from skimmed milk 1/3 oz. vanilla syrup Directions Boil water and pour … Read More
The best thing about making this cocktail is that you’ll have a lot of base left over, which only causes you to drink more hot buttered rum. Cocktail Base Ingredients 1 lb. brown sugar 1/2 lb. butter pinch of salt 4 oz. apple cider 1/2 oz. fresh extracted ginger juice … Read More
