HOT BUTTERED RUM
¼ pound butter, softened to room temperature ½ pound light brown sugar 1 teaspoon each of ground cinnamon and whole cloves ½ teaspoon each of ground nutmeg, cayenne, salt Spiced rum, your choice Bailey’s Irish Cream Mix all ingredients. Put 1 tablespoon of mix into 4 ounces hot water. Let melt. Add in 2-3 ounces of spiced rum. Add a dash of Bailey’s Irish Cream and float a cinnamon stick to garnish. Source: Social Bar and Grill, Tacoma, Wash.
MARCIE’S SPECIAL
½ ounce Rumple Minze (or other peppermint schnapps) ½ ounce Pinnacle whipped vodka Black coffee Hot chocolate Whipped cream Chocolate sprinkles Mix schnapps and vodka with equal parts black coffee and hot chocolate. Add a dollop of whipped cream. Optional: garnish with chocolate sprinkles. Source: Varsity Grill, Tacoma, Wash.
WINTER NIGHTCAP
1 shot coffee liqueur 1 shot Irish cream 1½ shots hazelnut liqueur 4 cups hot coffee Cream Mix coffee and liqueur in a pot. Serve with cream.
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she magazine • january 2012