What I’m Drinking: Tre Baci

I’ve had a fair amount of lush, creamy, type drinks on the ol’ Spiked Punch lately (with Holly Jolly homemade cream liqueur and the Silk Stocking cocktail a couple of example), and I’ve never been shy about my love of dessert drinks (really, nearly all drinks), so perhaps it’s not a surprise that I’m going to continue this month with another that falls into those categories, this time, a brand-new cocktail called Tre Baci. I hadn’t actually planned on continuing along the sweeter road, but then a bottle of Borgata Chocolate Liqueur showed up, and, well, here we are, sweeter bottoms up!

Borgata Chocolate Liqueur is from Italy (which I love!), but I hadn’t had it until recently, and it is sort-of over-the-top, in a delicious way. Like the best chocolate syrup ever, plus booze (and a boozy chocolate syrup would be the best ever): rich, smooth, ultra-chocolate-y, yummy. Worth trying solo, but it’s almost too much richy goodness alone – well, depends on the person! In cocktails, it’s dreamy. Here, I mixed it with just a few other standouts, starting with tequila. Specifically, Corralejo Reposado tequila, which has a fetching agave-nature and smokiness mingling with vanilla and oak. Tequila’s smokiness is underrated as a chocolate pairing, as this cocktail aptly demonstrates. For the third member of the trio, I went with Grandeza, an orange liqueur made in WA (using agave syrup, btw, which ties nicely into our tequila!), and I’m guessing by now you can imagine the orange mingling with smoke and chocolate; I’m salivating just typing it! A little cinnamon on top and ta-da, there’s a drink ideal for late evening sipping (probably with your favorite someone else, cause sweet drinks are best with a sweetie).

Tre Baci

Ice cubes

2 ounces Corralejo Reposado tequila

1 ounce Borgata Classic Chocolate Liqueur

1/2 ounce Grandeza orange liqueur

Sprinkle of cinnamon, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add our liquid trio of awesome. Shake well (I know this might not appear a shaking drink at first to some, but the Borgata is so creamy, I feel it needs it).

2. Strain into a cocktail or comparable glass. Sprinkle a touch of cinnamon on top (freshly-grated, if you have it).

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What I’m Drinking: Holly Jolly Homemade Cream Liqueur

Way back last year (haha, I kid, I kid – I mean, it was last year, but solely weeks ago, not months) right before Christmas I had a recipe for a delicious (said humbly) Homemade Irish Cream Liqueur. It was so delicious (said, again, humbly, or ‘umbly, if you’re feeling like Uriah Heep in David Copperfield), and a hit around the holiday fires, that I had to make another one to satisfy all the requests. But instead of making another batch of the same version, because where would be the fun in that?, I decided to tweak the recipe, and then tweak a little more, to move into new territory. It is the new year! Though, admittedly, my tweaks did make this almost more winter-holiday-y, which leads to the name Holly Jolly. See, I went with a few winter-y spices (cinnamon, ginger), and also changed the base to vodka slightly infused with mandarin orange zest and juice (mandarins seem a little winter holiday-y to me, too). But it’s still lush and lovely and velvety and creamy, just veering off in the flavor hints. A hit, me thinks (humbly, of course).

Holly Jolly Homemade Cream Liqueur

1-2/3 cups vodka

Peel (pithless as possible) and juice from 1 mandarin orange

14 ounces sweetened condensed milk

1 cup heavy cream

4 Tablespoons chocolate syrup

1/2 teaspoon almond extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1. Add the vodka and mandarin peel and juice to a good-sized glass container with a lid. Let sit in a cool, dry spot at least a week, swirling occasionally.

2. Strain the combo from Step 1 through cheesecloth into a pitcher, and then pour the mandarin-bit-less vodka into a blender (or just strain straight into the blender, but do make sure you get the bits strained out).

3. Add all the other ingredients to the blender. Blend well. Pour the mixture (using a funnel if needed) into a large (at least 1-1/2 liters) or a number of small bottles or jars. Seal, and put into the refrigerator. Consume within two weeks.

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What I’m Drinking: The Silk Stocking

Hey hey howdy-o holidays (the winter variety) are nearly upon us, and for reasons known only to the back part of my brain (and it ain’t talking) I tend to smoothly smooth my way into sweeter, creamier drinks about now. Well, maybe I can come up with some reasons. First, they tend to match all those Christmas-and-other-winter-holiday desserts perfectly. Second, on the creamy-side, these drinks often look like little winter-snow-wonderlands, at least those in dreams (and dreams are free, as the song says). Third, hmm, I get cold and drinking a lot of Alexanders and their brethren helps insult me. Does that work? The Silk Stocking definitely works as a holiday treat in the set up I’ve just set up. It’s an Alexander relation indeed, though slightly different. Well, one big difference: tequila instead of gin! That’s big. Then, the ratios in the recipe I use are slightly different than the classic Alexander’s (which is, of course, the king of dessert drinks), and I like them here cause that slightly smoky tequila-ness is allowed to shine, and allowed to mingle more firmly with the chocolate-y crème de cacao, while still having the cream to dress things up like a nice holiday suit (one snow white). A little cinnamon on top, and, delicious is unwrapped like a favorite present with each sip. Yummski.

The Silk Stocking

Ice cubes

1-1/2 ounces tequila blanco

1-1/2 ounces crème de cacao

1 ounce heavy cream

Grated or ground cinnamon, for garnish

1. Fill a cocktail shaker halfway full with ice cubes. Add the three holiday liquid pals. Shake well.

2. Strain into a cocktail glass. Garnish with a dusting of cinnamon.

A Note: My guess is there are a few Silk Stocking cocktails around – it’s such a delightful and frisky name. But this particular lineup matches it best. In my humble opinion, as they say, of course.

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What I’m Drinking: Aunt Betsy’s Favorite

Can you believe it – it’s December, 2021, already. Holy time-moves-quickly! Though, even if we didn’t have calendars and suchlike to alert us to the fact, the weather outside might cause one (in the northern hemisphere, and suchlike) to think through chattering teeth, “I believe it’s December, because the cold has infested my bones.” Or, suchlike. What to do, as time machines are out of the question, currently? I mean, you can’t go back in time to escape the cold, and while putting layers of blanketing devices on your person will perhaps reduce the chill, it certainly isn’t as jolly as a good warm (or hot, even) drink. May I suggest, in this warming manner, Aunt Betsy’ Favorite? It’s a wine-based treat, one fortified as the season demands with port and brandy, and well-spiced (the season also seems to demand this – just look at holiday desserts). It also serves, depending on temperature, temperament, and suchlike, somewhere between 5 and 8 people – and, as well all know, a crowd of pals is a warming thing. So, this is doubly-warming! Take the edge off of December with it, and stay cozy, and suchlike!

Aunt Betsy’s Favorite, from Dark Spirits

24 ounces red wine (I suggest a Cabernet Sauvignon)

16 ounces tawny port

8 ounces brandy

4 ounces simple syrup

1 orange peel

3 whole cloves

1 stick cinnamon

1. Add all of the ingredients to a medium-size saucepan. Cook on medium heat, stirring regularly, for 10 minutes. You want it to get good and hot, but not start boiling, or even simmering. Reduce the heat midway through the cooking time if needed.

 2. Once the 10 minutes have passed and the room smells wonderful, ladle the mix into heavy mugs. Avoid serving the orange peel, cloves, and cinnamon stick if your pals are worried about clunking up their smiles.

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What I’m Drinking: Aunt Betsy’s Favorite

I’ll admit, I never actually had an Aunt Betsy – but I did have a great pal named Betsy at one point, and when drinking this (even though we weren’t even related) I tend to think about her. It’s a drink to sip slowly, while you’re thinking of your Aunt Betsy, or another aunt, or another Betsy, or just a great pal, because it’s served hot, which also means it’s ideal for months like November, due to (in my Pacific Northwest neck of the woods, at least) the chiller temperature. And it has a warming depth, as well, with a trio of red wine, brandy, and port – a trio that sings to November days. So, heat one up, and toast all the aunts and Betsy’s and hot drinks and cold days, which never last forever.

Aunt Betsy’s Favorite, from Dark Spirits

24 ounces red wine (I suggest a Cabernet Sauvignon)
16 ounces tawny port
8 ounces brandy
4 ounces simple syrup
1 orange peel
3 whole cloves
1 stick cinnamon

1. Add all of the ingredients to a medium-size saucepan. Cook on medium heat, stirring regularly, for 10 minutes. You want it to get good and hot, but not start boiling, or even simmering. Reduce the heat midway through the cooking time if needed.

2. Once the 10 minutes have passed and the room smells wonderful, ladle the mix into heavy mugs. Avoid serving the orange peel, cloves, and cinnamon stick if your pals are worried about clunking up their smiles.

PS: I adapted this from the House & Garden’s Drink Guide. Which means this drink is also ideal for houses and gardens, I suppose.

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