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Ponche de Crème (Trinidad's Eggnog)
Drink Caribbean

Ponche de Crème (Trinidad's Eggnog)

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy.
  2. 2 Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk.
  3. 3 Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving.
  4. 4 Serve over crushed ice.

By CRYSTAL_CLARE

Southern Comfort Manhattan
Drink American

Southern Comfort Manhattan

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a cocktail shaker with ice.
  3. 3 Pour in Southern Comfort, vermouth, and aromatic bitters.
  4. 4 Cover and shake until the outside of the shaker has frosted. Strain into a highball glass with or without ice, then garnish with maraschino cherry.

By Randy

The Deb (Peach-Basil Bourbon Smash) Cocktail
Drink American

The Deb (Peach-Basil Bourbon Smash) Cocktail

Prep
10 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Combine chopped peaches, sugar, water, and 3 sprigs basil in a small pot over medium heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Cool syrup to room temperature, about 10 minutes. Discard basil sprigs.
  2. 2 Pour syrup into a Mason jar, seal, and refrigerate until completely chilled, about 1 hour.
  3. 3 Measure 3 fluid ounces of syrup and peaches into a cocktail shaker; muddle to break peaches up. Add 4 ice cubes, bourbon, and bitters; cover and shake vigorously until ice is mostly melted. Pour into a chilled 8-ounce glass; add remaining 4 ice cubes. Gently stir in sparkling water. Garnish with a peach slice and basil leaf.

By Nicholio

A Michelada for All (Vegan and Gluten Free)
Drink American

A Michelada for All (Vegan and Gluten Free)

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour Sriracha salt onto a small, shallow plate. Moisten rim of a chilled, 1-pint mug; dip into Sriracha salt. Add ice cubes to mug until ¼ full.
  2. 2 Place 2 ice cubes in a cocktail shaker; add tomato juice, lime juice, Worcestershire sauce, smoked salt, celery seed, black pepper, bitters, hot pepper sauce, and habanero powder. Cover and shake until the outside of the shaker has frosted.
  3. 3 Pour tomato juice mixture into the mug; top with gluten-free beer, stirring gently to combine. Top mug with more beer as you drink cocktail.

By Buckwheat Queen

Rosemary Stinger Cocktail
Drink American

Rosemary Stinger Cocktail

Prep
10 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and rosemary in a microwave-safe glass jar. Microwave and bring to a boil, about 2 minutes, watching carefully to ensure it doesn't boil over.
  2. 2 Allow to sit for 10 minutes; bring to a boil again. Let syrup sit until cooled, 15 to 20 minutes. Strain out the spent rosemary.
  3. 3 Measure 3 fluid ounces of rosemary simple syrup, ice, bourbon, orange liqueur, amaro liqueur, and lemon juice into a cocktail shaker and mix. Pour into glasses, add bitters to each, and top with a sprig of rosemary and an orange peel strip.

By John Wironen