2 Ginger’s Irish Coffee

Ingredients

• 1 part 2 Ginger's Irish Whiskey
• 3 parts Coffee
• 1 part Heavy Cream
• 3/4 part simple sugar

Directions

1. Combine ingredients and serve

Apples to Apples

Ingredients

• 1 part Apple Juice
• 1.5 parts Laphroaig 10 year Single Malt Scotch Whisky
• 1 part Lemon Sour
• .5 part Can Peach

Directions

1. Muddle the pear in a mixing glass, add all remaining ingredients and shake with ice, double strain into a martini glass

Bloody Laphroaig

Ingredients

• 5 parts Bloody Mary Mix
• 1 parts Clamato Juice
• 2 parts Laphroaig 10 Year Single Malt Scotch Whiskey
• 1 teaspoon Soy Sauce
• 1 pinch Wasabi
• 2 dashes Worcestershire Sauce

Directions

1. Muddle soy sauce with wasabi
2. Add all remaining ingredients to pitcher of ice while stirring
3. Once nicely integrated, strain into a pint glass and garnish with cracked pepper, a chicken wing and serve

Bravehart

Ingredients

• 2.5 parts Angostura Bitters
• Ardmore Single Malt Scotch Whisky
• .5 part Brandy
• .5 part Cynar Aperitif
• 1 part Laphroaig Quarter Cask Single Malt Scotch Whiskey

Directions

1. Place all ingredients in a mixing glass, add ice and stir. Strain into a cocktail glass.

Breakfast in Vermont

Ingredients

• 2 parts 2 Ginger's Irish Whiskey
• 1 dash of Bitters
• 1/2 part Maple Syrup
• 2 parts Oatmeal Infusion

Directions

1. Combine in mixing glass and stir; strain into Old Fashioned glass.
2. Oatmeal Infusion: Add 1 part dry oats to 2 parts 2 Ginger's Irish Whiskey
3. Soak for three days before double straining through cheese cloth

CANDY CANE COCKTAIL

Ingredients

• 1 Shot Vanilla Rum
• 1 Shot White Chocolate Liqueur
• 1 Shot Pepperment Schnapps
• 1 Candy Cane for Garnish

Directions

1. Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane.

Carlingford Cocktail

Ingredients

• 3 dashes Orange Bitters
• .5 part Cream Sherry
• 1.5 Kilbeggan Blended Irish Whiskey
• .5 part Vermouth

Directions

1. Stir all ingredients with ice. Strain into a chilled cocktail glass

CHAI TODDY

Ingredients

• 1 part chia tea concentrate
• 1 part whole milk
• 1 star anise
• 1 oz cognac/brandy
• 1 oz butterscotch schnapps
• 1/2 graham cracker, crushed and powedered

Directions

1. Bring chai tea concentrate and milk to simmer over medium-low heat. Stir in star anise to flavor. Remove from heat. In a mug add brandy and butterscotch liqueur. Pour chai tea mixture into mug. Stir slightly and dust with crushed graham cracker.

Green Goblin

Ingredients

• 1 Tablespoon Chartreuse Liqueur
• 1 part Creme de Menthe Green Liqueur
• 1 part Kilbeggan Blended Irish Whiskey

Directions

1. Shake all ingredients with ice. Strain into a shot glass

HOT BUTTERED RUM

Ingredients

• 2/3 Cup Packed Dark Brown Sugar
• 1/2 Cup (1 stick) Unsalted Butter, Room Temperature
• 1/4 Cup Honey
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Nutmeg
• 1/8 Teaspoon Ground Clove
• A Pinch of Salt
• 3/4 Cup Spiced Rum
• 2 Cups Boiling Water
• 4 Sticks Cinnamon, For Garnish

Directions

1. Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.