It’s about time I jumped on the Boozy Pops bandwagon. I was first inspired to go for it when I saw the People’s Pops: 55 Recipes from Brooklyn’s Coolest Pop Shop recipe book (which I don’t own, feel free to send me a copy!). Since the book wasn’t available yet I searched the internets and discovered a plethora of recipes, but the one that always got the best reviews was the Bittersweet Chocolate Bourbon Pop. And ya’ll know I love me some Bulleit Bourbon. The ingredients and directions are simple, but the pop is a rich chocolatey sin, with just a tease of bourbon flavor to savor.
Here’s the recipe from Finecooking.com:+ 1/2 cup granulated sugar + 3-1/2 oz. bittersweet chocolate (70% to 72%), chopped + 2 Tbs. Dutch-processed cocoa powder + 1/8 tsp. table salt + 2 Tbs. good-quality bourbon
Directions: Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes. Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.
Side note : The mold I purchased was the Norpro Ice Pop Maker, which I have absolutely no complaints about. But I do recommend reading the user reviews for tips on how to use it the most efficiently.

It’s about time I jumped on the Boozy Pops bandwagon. I was first inspired to go for it when I saw the People’s Pops: 55 Recipes from Brooklyn’s Coolest Pop Shop recipe book (which I don’t own, feel free to send me a copy!). Since the book wasn’t available yet I searched the internets and discovered a plethora of recipes, but the one that always got the best reviews was the Bittersweet Chocolate Bourbon Pop. And ya’ll know I love me some Bulleit Bourbon. The ingredients and directions are simple, but the pop is a rich chocolatey sin, with just a tease of bourbon flavor to savor.

Here’s the recipe from Finecooking.com:
+ 1/2 cup granulated sugar 
+ 3-1/2 oz. bittersweet chocolate (70% to 72%), chopped 
+ 2 Tbs. Dutch-processed cocoa powder 
+ 1/8 tsp. table salt 
+ 2 Tbs. good-quality bourbon

Directions: Put the sugar, chocolate, cocoa powder, salt, and 2 cups water in a large saucepan. Bring to a boil over medium heat, whisking constantly. Transfer to a 4-cup glass measure (or any container with a spout for easy pouring). Let cool at room temperature for 30 minutes. Stir in the bourbon and divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just set, about 3 hours. Insert craft sticks and freeze until completely set, about 4 hours more. When ready to serve, unmold or peel off the paper cups.

Side note : The mold I purchased was the Norpro Ice Pop Maker, which I have absolutely no complaints about. But I do recommend reading the user reviews for tips on how to use it the most efficiently.


PHOTO
Jun 11
8:28 pm
7 notes
I waited entirely too long to check out this bar/restaurant - Holeman & Finch Public House in Buckhead, GA. It’s where you get New York City worthy cocktails in the big A.
Shown here is the Pun Intended ($12) : High West Double Rye, Kubler Absinthe, Housemade Dill Liqueur, Bar Code Swedish Herb Bitters, Grapefruit, Tonic

I waited entirely too long to check out this bar/restaurant - Holeman & Finch Public House in Buckhead, GA. It’s where you get New York City worthy cocktails in the big A.

Shown here is the Pun Intended ($12) : High West Double Rye, Kubler Absinthe, Housemade Dill Liqueur, Bar Code Swedish Herb Bitters, Grapefruit, Tonic


PHOTO
Jun 4
9:23 pm
6 notes
I got sauced at Sauced! With a selection of house cocktails, and a full list of classics, there’s something for every taste. Check out the cocktail menu for yourself. My only beef with the bar is that the prices are a couple bucks too much. 
This is a Dixie Cup : Four Roses Bourbon, Red Rock Ginger Ale, Sugar Cane Syrup, Lime Twist. It’s a bourbon drink that goes down a little too easily. 

I got sauced at Sauced! With a selection of house cocktails, and a full list of classics, there’s something for every taste. Check out the cocktail menu for yourself. My only beef with the bar is that the prices are a couple bucks too much. 

This is a Dixie Cup : Four Roses Bourbon, Red Rock Ginger Ale, Sugar Cane Syrup, Lime Twist. It’s a bourbon drink that goes down a little too easily. 


PHOTO
Mar 30
9:00 am
14 notes
Why pay for what you can make?
Homemade Bourbon Vanilla Extract (by The Boozy Baker)+ 3 Vanilla Beans+ 1 cup BourbonSplit the vanilla beans in half and add to a jar. Pour the bourbon over the vanilla beans. Close the jar and shake a few good times. Store in a dark place for 8 weeks, shaking occasionally. The extract will darken over time. There is no need to remove the vanilla beans. This can be used in place of vanilla extract in any recipe!


Why pay for what you can make?

Homemade Bourbon Vanilla Extract (by The Boozy Baker)
+ 3 Vanilla Beans
+ 1 cup Bourbon
Split the vanilla beans in half and add to a jar. Pour the bourbon over the vanilla beans. Close the jar and shake a few good times. Store in a dark place for 8 weeks, shaking occasionally. The extract will darken over time. There is no need to remove the vanilla beans. This can be used in place of vanilla extract in any recipe!


PHOTO
Mar 11
10:00 am
17 notes
Kentucky Bourbon Barrel Ale : Kentucky ale aged for 6 weeks in bourbon barrels. My two favorite things in one!

Kentucky Bourbon Barrel Ale : Kentucky ale aged for 6 weeks in bourbon barrels. My two favorite things in one!


PHOTO
Feb 25
11:02 am
5 notes
Weekend project! These jelly shots may look fancy, but they could not have been easier.
Manhattan jelly shot : Bitters syrup, Bulleit Bourbon, Sweet Vermouth, Maraschino cherry French 75 jelly shot : Lemon syrup, Prosecco, Cognac, Orange zest 
* All recipes from the Jelly Test Shot Kitchen book.

Weekend project! These jelly shots may look fancy, but they could not have been easier.

Manhattan jelly shot : Bitters syrup, Bulleit Bourbon, Sweet Vermouth, Maraschino cherry 
French 75 jelly shot : Lemon syrup, Prosecco, Cognac, Orange zest 

* All recipes from the Jelly Test Shot Kitchen book.


PHOTO
Jan 30
9:00 am
12 notes
I treat my hosts well. T, I hope you’re enjoying your Bulleit - regular and rye!
Photo credit: Lush Lady

I treat my hosts well. T, I hope you’re enjoying your Bulleit - regular and rye!

Photo credit: Lush Lady


PHOTO
Nov 30
9:07 am
9 notes
An Old Fashioned made with Early Times Kentucky Whisky. 
Old Fashioned Recipe+ 2 oz bourbon whiskey+ 2 dashes Angostura® bitters+ 1 splash water+ 1 tsp sugar+ 1 maraschino cherry+ 1 orange wedgeMuddle sugar with the bitters and orange slice. Top with ice and add in rest of ingredients. Garnish with slice of orange. 

Photo credit: Lush Lady

An Old Fashioned made with Early Times Kentucky Whisky

Old Fashioned Recipe
+ 2 oz bourbon whiskey
+ 2 dashes Angostura® bitters
+ 1 splash water
+ 1 tsp sugar
+ 1 maraschino cherry
+ 1 orange wedge
Muddle sugar with the bitters and orange slice. Top with ice and add in rest of ingredients. Garnish with slice of orange. 

Photo credit: Lush Lady


PHOTO
Nov 15
7:04 pm
18 notes

After 3 weeks, the apple bitters are complete! I highly recommend trying it out. All it is is soaking, straining, and waiting. If you can do those things, you’re golden. 

APPLE BITTERS RECIPE

INGREDIENTS
Peels from 6 medium to large (preferably organic) apples
Zest of half a lemon, cut into strips
2 Cinnamon sticks
.5 tsp Allspice berries
.25 tsp Coriander
.5 tsp Cassia chips
.5 tsp Chinchona bark
4 Cloves
2 cups High-proof bourbon
1 cup Water
2 tbsp Rich simple syrup (two parts sugar, one part water)

PROCEDURE
Place the apple peels, lemon zest, cinnamon, allspice, coriander, cassia, chinchona bark and cloves in a 1-quart Mason jar or other glass container with a lid. Add the bourbon, making sure all the ingredients are covered. (Add more bourbon if needed.) Seal, and store at room temperature out of direct sunlight for 2 weeks, shaking once a day. Strain the liquid through a cheesecloth-lined funnel into a clean 1-quart jar, squeezing the cheesecloth to release any excess liquid. Seal the jar and set aside.
 
Transfer the solids to a small saucepan and add the water. Bring to a boil over medium-high heat. Cover, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool completely. Add the contents of the saucepan to another 1-quart Mason jar, seal and store at room temperature out of direct sunlight, for 1 week, shaking once a day. Strain through cheesecloth until all solids have been removed and add the liquid to the bourbon mixture. Add the rich simple syrup and shake to combine. Let stand for 3 days and strain through cheesecloth again to remove any debris. The bitters will last indefinitely, but for best flavor use within 1 year.

Recipe credit: Brad Thomas Parsons (recipe link)

Photo credit: Lush Lady


PHOTOSET
Nov 8
9:01 am
17 notes
Homemade apple cider (recipe here - basically boil/simmer apples for 3 hours) with Four Roses Bourbon and a touch of Angostura bitters. You can also mix brandy, gin or Laird’s Applejack with the apple cider, with a 1 to 3 ratio in favor of the cider, you really can’t lose. 
Photo credit: Lush Lady

Homemade apple cider (recipe here - basically boil/simmer apples for 3 hours) with Four Roses Bourbon and a touch of Angostura bitters. You can also mix brandy, gin or Laird’s Applejack with the apple cider, with a 1 to 3 ratio in favor of the cider, you really can’t lose. 

Photo credit: Lush Lady


PHOTO
Oct 17
10:00 am
18 notes