Author: BC

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Coquito

The Story

If you like the idea of egg nog, but the thought of raw egg in a cocktail kind of grosses you out, consider this cocktail as an alternative. Another holiday drink highlighted by Anders Erickson, this cocktail is a simple build with a bunch of milk, coconut and rum. The time consuming part is making the “spice tea” but even that is pretty easy to accomplish.

The trick to the spice tea is making sure to cool it completely before mixing it into the cocktail, and if you are thinking about skipping the “star anise” because it’s not already in your spice rack, we strongly recommend against it. Just one star is all you need and you can always use it to garnish your Vanilla Chai Old Fashioned if you like!

We hope you enjoy this Puerto Rican cocktail for the holidays or anytime you need something smooth and creamy to sip beside the fire.

Cheers!

The Recipe

8 oz Coconut Milk

4 oz Evaporated Milk

4 oz Sweetened Condensed Milk

2 oz Cream of Coconut

¼ oz Vanilla Extract

2 oz Chilled Spice Tea (recipe below)

Pinch of Salt

4 oz Don Q Gold Rum (it’s 151 proof, so drink responsibly and keep fire at a distance)

Grated nutmeg for garnish

Spice Tea Recipe

4 cinnamon sticks (broken in half)

25 whole cloves

1 whole star anise

1 cup water

Bring water to boil with spices. Continue to boil until the mixture is reduced by half. Chill in the fridge for a couple hours.

The Build

Add all of ingredients to a blender or other type of mixer (preferably with a lid, not an immersion blender)

Blend for 10-15 seconds

Pour into chilled Nick and Nora glass and garnish with grated nutmeg

Source: Coquito Recipe Anders Erickson

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Hot Buttered Rum (single serving)

The Story

Hot buttered rum is usually something made in a big pot for a big group. But what about those random winter nights when you just really want to sip a smooth buttery glass of hot rum? Our Runaway Anchor Godfather, Anders Erickson, once again saved the day with this “single serving” recipe.

Built in the glass, this one is easy to make and oh so smooth. Warm the butter a bit before you drop it into the glass, or you will be stirring to a while before everything is dissolved.

Cheers!

The Recipe

2oz Black Rum (the only booze in this drink!!)

1 tbls Butter (softened)

1 tbls Brown Sugar

0.25 tsp Cinnamon

1 pinch of Clove

1 pinch of All Spice

0.25oz Vanilla Extract

4oz Hot Water

1 Cinnamon Stick

The Build

Temper an Irish Coffee Mug (or any heat safe mug) with hot water

Pour out the water and build

Add Butter, Brown Sugar, Cinnamon, Clove, All Spice and Vanilla

Add Dark Rum and Top with Hot Water

Garnish with Cinnamon Stick

Source: Anders Erickson Single Serve Hot Buttered Rum

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Jack Frost

The Story

When you manage a concept cocktail bar, you end up following lots of cocktail makers on social media. The Runaway Anchor Instagram is full of our chosen recipes, alongside the Virtual Reality stuff that is closely associated with our brand.

The cocktail showed up in the past week, and the combo of tropical flavors and bright blue was too tempting to resist. Our recipe didn’t have the original call for homemade curacao and we used Reposado Tequila versus Blanco, which was called for originally. So the color shifted, but the flavor was still great. And our aqua marine end result is still pretty sweet.

If you like a fruity twist on a margarita, this one is worth a try! Cheers!

The Recipe

1½ oz Tequila

¾ oz Blue Curacao

¾ oz Coconut Syrup

¾ oz Fresh Lime Juice

The Build

Add everything to a cocktail shaker

Add ice and shake for 20 seconds

Use a mallet and lewis bag to make crushed ice

Add crushed ice to a Rocks Glass

Double strain the cocktail into a rocks glass

Add additional crushed ice on top

Source: About Drinks and Bars Instagram Post (modified by The Runaway Anchor)

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Brandy Alexander

The Story

This is a tasty classic. Easy to make. A little too easy to sip, so be careful! You can use a pricier cognac or any bottle of brandy, and it’ll be good. I even stay in the cheap end with my creme de cacao.

If you want to get crazy, you can take this, add some vanilla ice cream and blend it into a smoothie, Wisconsin-Style! But my preference is ice cold, smooth sipping.

Cheers!

The Recipe

1½ oz Brandy or Cognac

1 oz Creme De Cacao (white is my preference)

1 oz Heavy Cream (or alternative cream source)

The Build

Combine all three ingredients in a cocktail shaker

Shake with ice for 12 seconds

Double strain into a stemmed cocktail glass (chilled)

Garnish with freshly grated nutmeg

Source: Steve the Bartender Brandy Alexander

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I Saw Three Ships Cocoa

The Story

Ever since coming out of the lockdown period of the Pandemic, my wife and I have been visiting a local wine bar called Ambi. It was our Friday afternoon hangout spot for nearly two years. And if you ever find yourself in Anoka, Minnesota, it is work a visit.

We made an appearance just a couple weeks ago. They had advertised a couple “christmas wine cocktails” on their social media pages, and I went in planning to try the “Jack Frost” featuring a white wine with blue curacao among other things. But alongside that one they offered another that either wasn’t named, or I failed to catch the name. It was a hot cocoa with ruby port. Topped with whipped cream and a Christmas tree cake. I love port, so I had to give it a try, and it was amazingly good. Though the tree cake was a little tricky to manage.

So we present our Runaway Anchor take on this wine cocktail. And since it features “port” we came up with a christmas name that seemed to fit the bill.

Cheers!

The Recipe

8-12 oz Hot Chocolate made with WATER (depending on mug size)

2 oz Ruby Port

Garnish with Peppermint whipped cream and candy cane and some festive sprinkles

The Build

Prepare your hot chocolate however you prefer (use water, not milk!!!)

Pour 2 oz Ruby Port into mug

Add hot chocolate to mug, leaving ½ inch for whipped topping

Garnish with Peppermint Whipped Cream and Candy Cane

Source: Christmas Cocktail offering at our local wine bar, Ambi

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Golden Cadillac

The Story

As with almost every menu we’ve made, just before the list is finalized, Anders Erickson comes out with a Friday afternoon video that is too good to pass up! For the holidays, that cocktail is the “Golden Cadillac”. He has some great history to share about this drink, so head on over and check it out HERE. He will even show you how to turn it into a milkshake!

Galliano Liqueur was a new one for me, but the mix of baking spices and anise was just too intriguing. If you are not a fan of black licorice (the anise flavor) don’t fret. The anise is buried within so many other flavors that it does not overpower the drink. Definitely worth at least one try. Cheers!

The Recipe

1½ oz Galliano Liqueur

1½ oz Creme de Cacao (white)

1 oz Heavy Cream (or alternative cream source)

Nutmeg for Garnish

The Build

Add all ingredients to a cocktail shaker

Add ice and shake for 15 seconds

Double strain into a chilled nick and nora glass

Garnish with freshly grated nutmeg

Source: Anders Erickson Golden Cadillac Two Ways

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Remember the Maine (Anders Version)

The Story

Just before I finalized the Fall Menu, a new video hit from Anders Erickson. It had three things I love and one thing I avoid. I love Rye, Absinthe, and Cherry Herring Liqueur. I avoid vermouth in all forms. But I decided to give this a whirl. I’ve been surprised by vermouth every once in a while, and since cherry herring can easily overpower a drink if you aren’t careful, I figured if anything could manage vermouth it would be that one.

And I was right! This is a smooth sipper, and balances the spicy rye, the sweet cherry and the slight bitterness of the vermouth. Even the absinthe blends in and doesn’t overpower (as long as you swirl and dump or spray). Enjoy this tasty cocktail for the autumn season! Cheers!

The Recipe

1½ oz Rye Whiskey (Anders goes Rittenhouse; Woodford Reserve is also good)

¾ oz Cocchi Vermouth di Torino (sweet vermouth, not DRY)

¼ oz Cherry Herring Liqueur

Rinse of Absinthe

Express Lemon Oil and garnish with cherry

Glassware: Nick and Nora Glass (or Martini could work too)

The Build

Prep your glass with either rinsing with 0.25oz of Absinthe (swirl and pour) OR consider a small spray bottle to easily coat the inside of the glass

Once glass is prepped, stick it in the freezer while you build the cocktail

Combine all of the ingredients in a mixing glass

Add ice and stir for 30 seconds

Take our the cold glass and drop a cherry into the bottom of the glass (do not add ice; this one is served “up”)

Strain into the prepared glass

Express lemon oil over the glass

Source: Anders Erickson Recipe

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Virgin Painkiller

The Story

I wanted to make a fun cocktail for my teenager, and this is a cool combo of standard “pina colada” materials, with the added element of grated nutmeg. Simple build but very tasty. Give this one a try. Cheers!

The Recipe

3 oz Pineapple Juice

2 oz Orange Juice (fresh squeezed if you’ve got it)

1 oz Coconut Cream (homemade is best)

½ oz Fresh Lime Juice

Garnish with Grated Nutmeg and Pineapple Wedge

Glassware: Low ball glass

The Build

Combine all of the ingredients in a shaker

Add ice and shake for 30 seconds (shake less and the glass won’t fill up)

Strain over fresh ice in low ball glass.

Garnish with grated nutmeg (grate yourself if you can) and pineapple wedge or lime wheel

Source: Food With Feed Tropical Pineapple and Coconut Mocktail Recipe

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Citrus Fizz

The Story

Here is a simple drink when you want to skip the liquor (or you have kids hanging around cocktail hour). This one is a nice combo that leans into that “orange creamsicle” space, beloved by many. You can skip the egg (or just use the white if the yolk freaks you out), but you’ll lose some of the foamy magic if you do so. Perhaps more of a Summer drink, I’m okay with it since it’s taking forever for even Spring to arrive in my neck of the woods.

Cheers!

The Recipe

¼ cup Orange Juice (quality bottled or juice it)

¼ cup Fresh Lemon Juice

2 tbsp Fresh Lime Juice

1 tsp Homemade Grenadine

1 whole egg

2-4 tbsp Sparkling Water

Garnish – Orange Slice

Glassware: High Ball glass

The Build

Add all ingredients to a shaker without ice

Dry shake for 10 seconds

Add ice and shake for 30 seconds

Double Strain into a High Ball glass

Top off with Sparkling Water

Garnish with Orange Wedge

Source: The Spruce Eats Citrus Fizz Recipe