SPARKLING WINE
TEQUILA
Casamigos Ginger Blackberry Thyme Popsicle
5 oz. Casamigos Reposado
14 oz. Fresh Lime Juice
5 oz. Ginger Syrup by Elixir G
4 oz. Sugarcane Syrup (Simple Syrup)
18 Blackberries
24 Dried Thyme Sprigs
Combine all ingredients into blender, except dried thyme, and blend until smooth. Fine strain contents into pouring vessel, then fill 12 popsicle molds. Be sure to leave a little room towards top so when you put on the top, the liquid doesn’t overflow plus let the froth settle down before covering. Add 2 dried thyme sprigs to each popsicle, pushing down herbs with popsicle stick. Freeze overnight (6-hour minimum).
Once ready, pour warm water over mold and popsicle will come right out. To serve, place in a cup of crushed ice to keep cold or add to a Casamigos Margarita for double the flavor.
(Makes 12 Popsicles)
GIN
FRENCH 75 POPS (GIN + SPARKLING)
HENDRICK’S CUCUMBER GIN AND TONIC POPS
WHISKEY
Basil Hayden’s Berry American (Recipe by Rob Floyd)
7 parts Basil Hayden’s® Bourbon
1 1/2 parts Elderflower Syrup
2 parts Water
2 parts Fresh Lime Juice
4-5 Strawberries, medium size
12 Blueberries
Poke a hole in each blueberry and soak in 4 parts of bourbon for 30 minutes. Set aside. Add strawberries to cocktail shaker and muddle. Add fresh lime juice, Elderflower syrup, remaining bourbon and water to the cocktail shaker and shake hard. Add to the popsicle molds. Add three bourbon-soaked blueberries to each mold and freeze.
Basil Hayden’s Spiced Chocolate Popsicle (Recipe by Rob Floyd)
2 parts Basil Hayden’s® Bourbon16 parts Low Fat Milk
1 1/2 parts Unsweetened Chocolate
1 1/2 parts Sugar
1 bar of Dark Chocolate (4 oz bar)
4-5 dashes of Chipotle Chili Pepper
In a saucepan over low heat, combine milk, unsweetened chocolate, sugar and dark chocolate. Warm, and stir continuously until all ingredients are combined (Do not boil). Remove from heat and let cool. Add bourbon and chipotle chili pepper and stir. Add to popsicle mold and freeze.
Clyde May’s Cinnamon & Honey Cupcakes (recipe by bravenewbaker, Austin)
Clyde May’s Cinnamon & Honey Cupcakes
For Cupcakes:
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup unsalted butter, melted
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup milk
For Glaze:
1/4 cup powdered sugar
2 tbsp heavy cream
1 tbsp Clyde May’s whiskey
For Frosting:
2 sticks unsalted butter, at room temperature
1 tsp vanilla
3 tbsp Clyde May’s Whiskey
2 tbsp honey
4-5 cups powdered sugar
For Cupcakes: Preheat the oven to 350°. Line muffin tins with cupcake liners. Whisk flour, baking powder, cinnamon and salt together in a bowl and set aside. In stand mixer blend together the butter and sugar on medium-high speed. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl between each addition. Add vanilla. Alternately add flour and milk, scraping down the sides of the bowl as needed. Stop mixing as soon as the flour has disappeared. Scoop the batter into the liners ¾ full. Bake for 15-20 minutes. Cupcakes are done when toothpick comes out clean. Place on cooling rack. While still warm, poke holes in top of cupcake with fork. Hold cupcake upside down and dip the dome into whiskey glaze (recipe below) Repeat for all cupcakes as many times as desired or until glaze is gone. Frost when completely cool.
For Frosting: Cream butter until light and fluffy. Add 4 cups powdered sugar, 1 cup at a time. Add the vanilla and Clyde May’s whiskey, combine. Add honey and whip at medium high speed until light and fluffy. Add 1 additional cup of powdered sugar, if needed to achieve preferred consistency. Using a large icing tip, pipe the frosting onto cupcakes.
For Glaze: Whisk together all ingredients. Set aside until needed.