Bartenders Rootbeer

                                                         

Bartender’s Rootbeer

This drink will remind you of a grown-up root beer float, right down to the cherry-kissed vanilla topping! In the same way a certain combination of liquors and ingredients makes Long Island Iced Tea taste like actual iced tea, here the blend of coffee liqueur and vanilla vodka, along with a little botanical bite from ginger, mysteriously evokes root beer. You can choose reduced-sugar or sugar-free cola and ginger syrups for a lower-calorie drink. Look for soda syrups at Walmart and other major retailers. Makes 8 drinks

Ingredients

8 oz coffee liqueur, 
8 oz Absolut Vanilia Vodka 
3 oz cola syrup
3 oz ginger ale syrup
1/2 cup (125 mL) vanilla-flavoured plant milk (such as almond, oat or soy), chilled
5 cups (1.25 L) carbonated water or club soda, chilled
Fresh pitted or frozen or preserved cherries for garnish

Directions:                                                                                             In a serving pitcher, combine liqueur, vodka and syrups, stirring until combined.

Prepare foam by whipping cold plant milk with a whisk, milk frother or hand blender, until it’s light and foamy.

Slowly add bubbly water to mixture in pitcher, stirring gently until combined.

To serve, fill glasses with ice and top with pitcher mixture. Spoon foamed plant milk onto the top of each glass and garnish each with a cherry.

    

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Sugar Cookie Martinis

 Sugar Cookie Martinis

Ingredients:

For the Martini

1/2 cup whole milk

!/4 cup Baileys  2 oz.

Vanilla Vodka  2 oz.

Amaretto

Ice

For the Rim

1/2 cup vanilla frosting
1/4 cup Sprinkles, plus 1 teaspoon, divided
Pre-made sugar cookie dough.

Directions:
Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to ¼” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool. 
Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles. 
In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.

Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to ¼” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool. 

Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles.

In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.