Flying Saucer

Gift Cards

Jameson Black Barrel, honey syrup, Orange bitters, Angostura bitters, lemon peel

Thomas Shelby

Espolon Blanco Tequila, mango puree, fresh – squeezed lime juice, house made brown sugar / habanero pepper syrup

Let That Mango

Tito's Vodka, jalapeno, cucumber, lime juice, simple syrup, tajin rim

Jalapeno Business

Knob Creek Smoked Maple Bourbon, Angostura bitters, simple syrup

Smoked Maple Old Fashioned

New Amsterdam Dry Gin, house made blueberry / lavender syrup, club soda

Purple People Drinker

Aviation Gin, Honey syrup, fresh – squeezed lemon juice

Bees Knees

Tito's Vodka – or – Crown Royal Chocolate Whisky, Nexus Cold Brew Coffee, Coffee Liqueur, simple syrup

Espresso Martini

Classic cocktail with tequila, lime juice, and triple sec.

Margarita

Jim Beam Rye Whiskey, Dry Vermouth, Luxardo Maraschino Liqueur, Angostura bitters

Brooklyn

Refreshing cocktail with rum, mint, lime, and soda water.

Mojito

A timeless cocktail with bourbon, sugar, and bitters.

Old Fashioned

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.

Mix Dry Ingredients

In another bowl, beat the unsalted butter until creamy. Add in the milk and vanilla extract, mixing until combined.

Cream Butter

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

Combine Mixtures

Preheat your oven to 350°F (175°C) while you prepare the batter.

Preheat Oven

Fold in the chocolate chips and marshmallows into the batter until evenly distributed.

Add Fillings

Grease a round baking dish or a pie pan with a little butter or non-stick spray.

Prepare Baking Dish

Pour the batter into the prepared baking dish, spreading it evenly.

Pour Batter

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once the Flying Saucer is baked and slightly cooled, dust the top with powdered sugar.

Prepare Toppings

Top each slice with a dollop of whipped cream and drizzle with chocolate syrup before serving.

Serve with Whipped Cream and Chocolate Syrup

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter

Milk

Vanilla extract

Chocolate chips

Marshmallows

Powdered sugar

Whipped cream

Chocolate syrup

Start by preparing the fruitcake according to your preferred recipe or using a store-bought fruitcake. Allow it to cool completely before proceeding.

Make the Fruitcake Base

Once cooled, soak the fruitcake in bourbon or rum. Ensure the cake is well saturated but not overly soggy. Let it sit for at least 30 minutes.

Soak the Fruitcake

Mix together the dried cherries, chopped pecans, and diced pineapple in a medium bowl. This will create a flavorful filling that will be layered into your gift card presentation.

Prepare the Filling

Carefully slice the soaked fruitcake into layers. Between each layer of fruitcake, add a generous portion of the fruit and nut filling. Press down gently to ensure the layers stick together.

Layer the Filling

Once all layers are stacked, cover the entire fruitcake with the edible gold leaf, ensuring an even distribution for a luxurious appearance.

Decorate the Fruitcake

Sprinkle colored sugar sprinkles over the gold-leafed fruitcake for a festive look.

Add Colorful Touches

Use a roll of ribbon to securely wrap the fruitcake, making it look like a beautifully wrapped gift. You can tie a bow for an extra touch.

Wrap the Gift

Fruitcake

Bourbon or Rum

Dried Cherries

Chopped Pecans

Diced Pineapple

Edible Gold Leaf

Colored Sugar Sprinkles

Ribbon

Chill a rocks glass by filling it with ice water. Set aside while you prepare the cocktail.

Prepare the Glass

In a mixing glass, combine 2 oz of Jameson Black Barrel with 0.5 oz of honey syrup, 2 dashes of orange bitters, and 2 dashes of Angostura bitters.

Mix the Ingredients

Fill the mixing glass with ice and stir the mixture for about 30 seconds until well chilled.

Stir the Mixture

Discard the ice water from the rocks glass and strain the cocktail mixture into the glass over fresh ice.

Strain into Prepared Glass

Twist a piece of lemon peel over the drink to release its oils, then place it in the glass as a garnish.

Garnish

Jameson Black Barrel

Honey Syrup

Orange Bitters

Angostura Bitters

Lemon Peel

In a saucepan, combine brown sugar and water. Bring to a boil over medium heat, stirring until the sugar is fully dissolved.

Make the Brown Sugar & Habanero Syrup

Once the sugar is dissolved, remove from heat and add the whole habanero pepper. Let the syrup steep for 30 minutes to 1 hour, depending on your heat preference. Strain the syrup to remove the pepper and set aside.

Infuse the Syrup

In a cocktail shaker, combine 2 oz of Espolon Blanco Tequila, 3 oz of mango puree, 1 oz of fresh-squeezed lime juice, and 1 oz of the habanero syrup. Fill the shaker with ice.

Mix the Cocktail

Shake vigorously for about 15 seconds until well chilled. Strain the mixture into a chilled glass.

Shake and Strain

Garnish with a lime wedge and a sprinkle of chili powder if desired. Serve immediately and enjoy your refreshing cocktail!

Garnish and Serve

Espolon Blanco Tequila

Mango Puree

Fresh-Squeezed Lime Juice

Brown Sugar

Water

Habanero Pepper

Lime Wedge

Chili Powder

Moisten the rim of a cocktail glass with a lime wedge and dip it into Tajin to create a flavorful rim.

Thinly slice the jalapeno and cucumber. Set aside a few slices for garnish.

Slice the Jalapeno and Cucumber

In a cocktail shaker, add the Tito's Vodka, sliced jalapeno, sliced cucumber, lime juice, and simple syrup.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into the prepared glass filled with ice.

Strain into Glass

Garnish the drink with the reserved jalapeno and cucumber slices, and serve with a lime wedge on the side.

Add Garnish

Serve immediately and enjoy your refreshing Jalapeno Business cocktail!

Enjoy

Tito's Vodka

Fresh Jalapeno

Cucumber

Lime Juice

Simple Syrup

Tajin

Begin by chilling a rocks glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

In a mixing glass, combine 2 oz of Knob Creek Smoked Maple Bourbon, 2 dashes of Angostura bitters, and 1 tsp of simple syrup.

Fill the mixing glass with ice cubes (approximately 1 cup) to chill the mixture.

Add Ice

Using a bar spoon, stir the mixture for about 20-30 seconds until well chilled.

Empty the chilled rocks glass of ice water and strain the chilled mixture into the glass over fresh ice.

Strain into the Glass

Express the oils from a piece of orange peel over the drink and then drop it in as a garnish.

Knob Creek Smoked Maple Bourbon

Angostura bitters

Simple syrup

Orange peel

Ice cubes

In a small saucepan, combine 1 cup of blueberries, 1 cup of water, and 1 cup of granulated sugar. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.

Make Blueberry Lavender Syrup

Once boiling, reduce heat and add 1 tbsp of lavender buds. Let it simmer for about 10 minutes until the blueberries break down and the syrup thickens.

Add Lavender

Remove from heat and strain the syrup through a fine mesh sieve into a clean container. Press the mixture to extract as much liquid as possible. Discard solids and let the syrup cool.

Strain Syrup

In a cocktail shaker, add 2 oz of New Amsterdam Dry Gin and 1 oz of the cooled blueberry lavender syrup. Fill with ice and shake gently for about 10 seconds.

Strain the mixture into a tall glass filled with ice. Top with 4 oz of club soda and stir gently to combine.

Pour and Top

Garnish with fresh blueberries and a sprig of lavender for an aromatic touch.

New Amsterdam Dry Gin

Blueberries

Lavender buds

Club soda

Fresh blueberries

Lavender sprig

In a small saucepan, combine equal parts of honey and hot water. Stir until the honey is dissolved, then let it cool. For this recipe, you will need about 3 tablespoons of honey syrup.

Prepare the Honey Syrup

Squeeze fresh lemons to extract 1 ounce of fresh lemon juice. Make sure to strain out any seeds or pulp.

Juice the Lemon

In a cocktail shaker, add the Aviation Gin, honey syrup, and fresh lemon juice.

Add ice cubes to the cocktail shaker. Secure the lid and shake vigorously for about 15-20 seconds until well chilled.

Shake with Ice

Strain the mixture into a chilled cocktail glass to remove any ice shards.

Use a lemon twist as a garnish by twisting the peel over the cocktail to release its oils, then place it on the rim of the glass.

Aviation Gin

Fresh Lemon Juice

Ice Cubes

Lemon Twist (for garnish)

Collect all the ingredients including Tito's Vodka (or Crown Royal Chocolate Whisky), Nexus Cold Brew Coffee, Coffee Liqueur, and Simple Syrup.

Gather Ingredients

Chill a martini glass by filling it with ice water. Set aside while preparing the drink.

Chill Glass

In a cocktail shaker, add 2 oz of Tito's Vodka (or Crown Royal Chocolate Whisky), 1 oz of Nexus Cold Brew Coffee, 1 oz of Coffee Liqueur, and 0.5 oz of Simple Syrup.

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake

Discard the ice water from the chilled martini glass. Strain the cocktail mixture into the glass.

Strain and Serve

You can garnish with coffee beans or a chocolate shavings for an elegant touch.

Garnish (Optional)

Crown Royal Chocolate Whisky

Nexus Cold Brew Coffee

Coffee Liqueur

Rub a lime wedge around the rim of a chilled cocktail glass, then dip the rim into coarse salt to coat it. Set aside.

In a cocktail shaker, combine 2 oz of tequila, 1 oz of triple sec, and 1 oz of fresh lime juice.

Strain the mixture into the prepared cocktail glass. Optionally, add more ice if desired.

Garnish with a lime wedge on the rim of the glass.

Tequila

Triple Sec

Fresh Lime Juice

Coarse Salt

Begin by chilling a cocktail glass. You can do this by filling it with ice water and setting it aside while you prepare the cocktail.

Chill the Glass

In a cocktail shaker, combine 2 oz of Jim Beam Rye Whiskey, 1 oz of dry vermouth, 0.5 oz of Luxardo Maraschino Liqueur, and 2 dashes of Angostura bitters.

Add ice to the shaker and either shake the mixture for about 15 seconds or stir it gently for about 30 seconds, depending on your preference for dilution.

Shake or Stir

Remove the ice water from your chilled cocktail glass and strain the mixture from the shaker into the glass.

Drop one maraschino cherry into the cocktail and garnish with a twist of orange peel. To create the twist, use a vegetable peeler to cut a thin strip of orange peel, then twist it over the drink to release its oils.