Tag: chocolate

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Banana Bread Old Fashioned

The Story

The Old Fashioned is a very flexible template to begin experimenting with flavor. The construction is “spirit, sugar, bitter”. Traditionally that means “whiskey, simple syrup, angostura bitters”. That’s what you’ll get if you order it from a bar, most of the time. But if you are a home bartender, you can have more fun with it!! Swap any element for another and you’ve got your own riff.

We first learned of the the Banana Bread Old Fashioned somewhere online, but we’ve tweaked and changed it, so the original source is lost. This is our take. Sticking with whiskey (you pick the type, just probably not scotch in this one). Then swap simple syrup for Creme de Cacao and Banana Liqueur. Ditch the banana part if you don’t like artificial fruit flavor, it’s still tasty! Then swap Angostura bitters with a combination of Chocolate and Walnut bitters. The Black Walnut is a more powerful flavor, so double up the chocolate to keep it under control.

We hope you enjoy this riff and that it inspires you to make your own variations!! Options are limitless!!

Cheers!!

The Recipe

2 oz Whiskey (Bourbon or American Whiskey)

½ oz White Creme de Cacao (1 oz if you like it sweeter)

1 oz Banana Liqueur

2 dashes Chocolate Bitters

1 dash Black Walnut Bitters

The Build

Add all ingredients to a mixing glass

Add ice and stir for 30 seconds

Strain lowball over a large ice cube

Source: Runaway Anchor Original Cocktail

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Cadbury Creme Egg Cocktail

The Story

Ok. This one is ridiculous. That is not a secret. But while searching for “Easter Cocktails” this thing was impossible not to come across. There were several different options. This one did not require melting chocolate on a stove, so it seemed more accessible. It looks complicated, but it really isn’t when you get into the recipe.

Don’t use chocolate syrup!! You need the thickness of a recently melted chocolate to get the smooth garnish on the outside of the glass. Trust me, I tried the shortcut on a different cocktail, and it was a giant mess!! 10 seconds burst, stir, and do it again till it’s melted.

It’s a sweet monster, so brace yourself. But it’s also a showstopper if you’re having a gathering this holiday weekend. Cheers!

The Recipe

This recipe is for TWO COCKTAILS!!

¼ cup Milk Chocolate (for melting and grating)

3 tbsp Sweetened Condensed Milk

¾ cup Half and Half

2½ oz Creme de Cocoa

1½ oz Vodka

Yellow and Red Food Coloring

Top with Seltzer

The Build

Melt Chocolate in the microwave 10 seconds at a time, stirring between (took us 40 seconds to melt it all)

Coat the edges of two coupe glasses with melted chocolate. Shake glass to prevent drip. Transfer glass to freezer

In a bowl, mix one drop of yellow food coloring with sweetened condensed milk

Stir until yellow. Add a tiny dash of red to the mixture and stir until orange

Pull glass out of freezer and add half of the mixture to the bottom of each glass

In a cocktail shaker, add creme de cocoa, vodka, and half and half

Add ice and shake for 10 seconds

Double strain mixture into each glass, leaving roughly an inch for seltzer and garnish

Top glass with seltzer and grate chocolate across the top

Garnish with half of a Cadbury Creme Egg, skewered on a cocktail pin (don’t poke it, spin it)

Source: Delish Cadbury Creme Egg Cocktail Recipe

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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