May the orchards be allspice dram-ed this fall with a spiced apple cider cocktail, sweetened with maple syrup and spiked with apple whiskey.

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While I realize I am participating in #FallFlavors week, I’m not ready for pumpkin. Many people jump straight to pumpkin (more specifically pumpkin spice which often doesn’t have any pumpkin at all) and skip over all the other delicious flavors of fall. So let’s first bring on the figs, pears, and apples!

Apple picking at the local orchard is a fall activity that is deeply engrained in my childhood memories. I am fairly certain we went every fall, followed by all the apple pie and apple jelly making. I have not been as diligent in my adult life but I at least intend to go and every other year manage to make it happen. After all, with only two of us in our household, I’m not picking the bounty that I did as a child in a household of 5. When all else fails, there’s the Farmers Market ;-).

I haven’t gone apple picking yet but I did snag some apples from the local market to garnish this cocktail. Made with apple whiskey, maple syrup, allspice dram, and topped with your favorite apple cider – whether that be traditional, sparkling, or hard cider. You know, in case apple cider wasn’t already spiced and dressed for fall.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Wednesday #FallFlavor Recipes

Beverages

• Cranberry Orange Bourbon Cocktail from Family Around The Table

Breakfasts and Breads

• Apple Pie Pancakes from Magical Ingredients
• Instant Pot Pumpkin Applesauce from An Affair from the Heart
• Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
• Pumpkin Spice Oatmeal from Jolene’s Recipe Journal

Mains and Sides

• Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
• Chicken Sausage with Apples from Cheese Curd In Paradise
• Roasted Whole Butternut Squash from Jen Around the World
• Sauerkraut with Tomato Sauce from Palatable Pastime

Desserts

• Air Fryer Candied Walnuts from Devour Dinner
• Caramel Apple Pie from Sweet Beginnings
• Easy Apple Pie Cake from A Little Fish in the Kitchen
• Instant Pot Apple Cinnamon Cheesecake from Blogghetti
• Pumpkin Bread Pudding from Hostess At Heart
• Old Fashioned Ritz Pie from Art of Natural Living
• Pecan Butter Cookies from Books n’ Cooks
• Pecan Pie Bars from Best Cookie Recipes

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

ORCHARDS BE DRAM-ED (SPICED APPLE CIDER COCKTAIL)

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Ice
• 1 oz. apple whiskey
• 1/2 oz. maple syrup
• 1/4 oz. allspice dram
• Apple cider to top off (hard, sparkling, or traditional)
• Apple slices, for garnish

Directions

1. In a cocktail shaker, add ice, apple whiskey, maple syrup, and allspice dram.
2. Shake for 30 seconds then strain into a rocks glass filled with ice.
3. Top with cider, garnish with apple sliced, and serve.

Source: Adapted slightly from Love to Know. Named by Haley Adcox, friend of The Spiffy Cookie.

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What the heck is a peanut butter & jelly whiskey sour? A whiskey sour made with peanut butter infused whiskey, and sweetened with your favorite jam or jelly!

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I don’t normally celebrate alcohol holidays because, to be honest, I don’t drink a whole lot. We certainly have enough alcohol in our house to make people think otherwise, but if we drank more often it would hang around so long. Especially since COVID we haven’t hosted as much as we used to and thus aren’t pouring as many drinks for others.

However when I saw National Whiskey Sour Day pop up on the Food Holiday Calendar, I thought of the peanut butter whiskey on our bar cart and knew I had to go for it. Literally swap regular whiskey for peanut butter infused and add a little jelly (or I actually used blueberry jam) to you regular whiskey sour and you have a peanut butter and jelly version!

If you’re not into the raw egg white thing, you could always use aquafaba instead. I used it in my Vegan Blueberry Pea Whiskey Sour and it worked beautifully. Honestly, I may prefer it because it retains its foam longer than the egg white and you don’t have to worry about buying pasteurized eggs. I am a microbiologist by day, remember?

If you want to make this even easier to make, you could sub the lemon and lime juice for sour mix. I figured it was more likely folks had lemons and lies lying around their kitchen than sour mix, but I could be wrong! Just know it will be a tad bit sweeter if you go that route since it contains sugar as well.

PEANUT BUTTER & JELLY WHISKEY SOUR

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp grape jelly (or preferred fruit jam)
• 1 Tbsp water
• 2 oz. (60 mL) peanut butter whisky
• 1 oz. lemon juice
• 1/2 oz. lime juice
• 1 egg white
• Miniature PB&J sandwich, for garnish

Directions

1. In a small bowl, whisk together the jelly and water.
2. Add to shaker with ice along with remaining ingredients, shake for 20 - 30 seconds.
3. Pour into a glass filled with ice. Garnish with a miniature PB&J sandwich and serve immediately.

Source: Adapted slightly from Liquor Alchemy and Maine Spirits.

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If you love both whiskey and peanut butter & banana sandwiches then this Elvis Old Fashioned is for you. Made with peanut butter whiskey, banana liqueur, honey, and garnished with a slice of bacon.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

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It’s day five of #BBQweek and day three of BBQ Fest in Memphis (where I traveled for the week)! In honor of the overlap, I had to make something Elvis-inspired.

Are you familiar with an Elvis Sandwich? It’s a grilled peanut butter, banana, and sometimes bacon sandwich. Occasionally honey is drizzled in there as well. At first I had considered making a peanut butter and banana bread pudding, and have made Elvis rice crispy treats in the past, but then I saw the peanut butter whiskey eyeing me from our bar cart and I knew what I had to do.

Elvis Old Fashioned Ingredients:

• Peanut butter whiskey
• Banana liqueur
• Honey
• Orange bitters
• Large ice cube
• Bacon and banana, for garnish
• Rainier Foods Smoky Honey Seasoning & Rub on the rim

This cocktail tasted just like I would imagine a peanut butter and banana old fashioned would taste and was actually the perfect accompaniment to the meal of smoked burgers and watermelon cucumber salad that I made for day one and three of #BBQweek. I just may need to make another while I am in Memphis this week!

Check out the rest of today’s recipes below and enter the giveaway from our sponsors at the end of this post.

Friday #BBQWeek Recipes

Starters and Sides

• Cucumber, Corn and Tomato Salad from A Day in the Life on the Farm
• Deviled Egg Pasta Salad from Hezzi-D’s Books and Cooks
• Grilled Chicken Wings (Three Ways!) from Sweet Beginnings
• Grilled Flatbreads from Karen’s Kitchen Stories
• Grilled Pineapple and Jalapeno Margarita Mocktail from Jen Around the World
• Spicy Parmesan-Garlic Wing Sauce from A Little Fish in the Kitchen

Dinners

• Baked Salmon in Foil from Art of Natural Living
• Blackberry Chicken Thighs from Cindy’s Recipes and Writings
• Grilled Balsamic Honey Pork Tenderloin from Cheese Curd In Paradise
• Spicy Hawaiian Ham Kabobs from A Kitchen Hoor’s Adventures

Desserts

• Cactus Candies from The Freshman Cook
• Lemon Blueberry Whoopie Pies from Jolene’s Recipe Journal
• Strawberry Cheesecake Dessert Tacos from Blogghetti

ELVIS OLD FASHIONED

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. peanut butter whiskey
• 1 oz. banana liqueur
• 1/2 oz. honey
• 2 dashes orange bitters
• Large ice cube
• Bacon, for garnish
• Banana slices, for garnish
• Rainier Foods Smoky Honey Seasoning & Rub, for garnish

Directions

1. Assemble the cocktail by adding whiskey, liqueur, honey, and bitters in a mixing glass. Add some ice and stir for 10-15 seconds.
2. Strain into a serving glass (rimmed with smoky honey seasoning, if using) filled with one large ice cube. Garnish with a slice of bacon and banana. Enjoy!

Source: Adapted from my Maple Bacon Old Fashioned.

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This fluffy Irish cream dark chocolate mousse is topped with an Irish whiskey whipped cream and salty hard pretzels for a tasty St. Patrick’s Day-inspired treat.

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St. Patrick’s Day is one week from today! Which oddly enough means it has almost been 2 years since we locked down due to COVID-19 – at least here in Columbus, OH. When we went home after work on Monday, March 16th, 2020 we were told not to come back the next day, St. Patrick’s Day. And we all know what happened after that.

All of that aside, here we are 2 years later trying to navigate this world and continue with our lives in whatever way we feel comfortable doing so. While hosting a St. Patrick’s Day party isn’t high on that list for me, that didn’t stop me from making some new St. Patrick’s Day inspired recipes!

These little Irish cream dark chocolate mousse cups remind me of the Irish cream pie I made last year, which had a fluffy Irish cream chocolate filling and a salty crunchy pretzel crust. In retrospect I think these could have also benefitted from a drizzle of that same whiskey caramel I topped the pie with, but instead I added a little whiskey to the whipped cream this time around.

Honestly, I ended up using the mousse like a dip for the leftover whole hard pretzels and I wasn’t mad about it one bit. Pretty sure I actually have a recipe saved somewhere for a Irish cream dip of sorts… one of these days I will find it and share it on the blog! In the meantime, if you need more St. Patrick’s Day-inspired recipes, you can find my entire collection HERE.

Seven years ago: Slow Cooker Guinness Beef Stew

Eight years ago: Spinach Pizza Dough

Eleven years ago: Chicken and Broccoli Stir-Fry

IRISH CREAM DARK CHOCOLATE MOUSE

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Yield: 6 servings Prep Time: 2 Hours 15 MInutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup chilled heavy cream, divided
• 4 egg yolks
• 1/4 cup Irish cream liqueur, room temperature
• 1/8 tsp salt
• 3 Tbsp + 1 tsp sugar, divided
• 6 oz. dark chocolate, chopped
• 2 egg whites
• 1/2 tsp Irish whiskey (optional)
• 2 large hard sourdough pretzels, crushed

Directions

1. In a small chilled bowl, beat 1/2 cup cream until it forms stiff peaks; cover and chill.
2. In a glass bowl over a saucepan with gently simmer water, combine egg yolks, Irish cream, salt, and 2 tablespoons sugar. Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume (or an instant-read thermometer registers 160°F).
3. Remove bowl, add chocolate, and whisk until melted and smooth. Let sit, whisking occasionally, until it reaches room temperature.
4. In a medium bowl with an electric mixer, beat egg whites until foamy. Add 1 tablespoon sugar, increase speed to high, and beat until it forms stiff peaks.
5. Gently fold egg whites into chocolate mixture in 2 batches, followed by the whipped cream just until blended. Divide mousse among 6 ramekins and chill until firm, at least 2 hours (or overnight to prepare ahead).
6. Just before serving, in a small chilled bowl, beat remaining 1/4 cup cream with remaining 1 tsp sugar and whiskey (if using) until it forms soft peaks. Top each cup of mousse with a dollop of whipped cream and crushed pretzels.

Source: Adapted from Bon Appetit.

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Celebrate math and St. Patrick’s Day with a slice of this Irish cream pie made with a pretzel crust and topped with whiskey caramel. 

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You all know I love science, but did you also know I am a math nerd? I loved calculus. I say it in the past tense because after years of not utilizing it I barely remember how to do it. It just came easily to me and was like art in math form.

These days, even in my day job as a research scientist I primarily use simpler math equations, but on special occasions I get to do more geometric ones. As such I had to make sure to celebrate Pi Day! A very special occasion indeed.

Of course as I often do I chose to also draw inspiration from the upcoming St. Patrick’s Day holiday when choosing the flavor of todays pie – Irish Cream! Complete with a salty pretzel crust, fluffy white chocolate Irish cream filling, topped with whiskey caramel. Why not some more whipped cream and crushed pretzels to finish it off?

So how are you going to celebrate Pi Day? In case this pie isn’t speaking to you, I’ve linked up to several other bloggers’ recipes celebrating with other pie recipes. The list is right before the recipe!

More Recipes for Pi(e) Day

• Chocolate S’mores Pie by The Redhead Baker
• Cinnamon Swirl Apple Pie by Amy’s Cooking Adventures
• Sweet Potato Pecan Pie by West Via Midwest
• Carrot Tart by A Day in the Life on the Farm
• Banana Meringue Pie by Cheese Curd in Paradise
• Rhubarb Custard Pie by Hostess at Heart
• Irish Cream Pie with Pretzel Crust & Whiskey Caramel by The Spiffy Cookie
• Creamsicle Meringue Pie by Karen’s Kitchen Stories
• Lime Avocado Coconut Pie by Savory Moments
• Lattice Top Strawberry Pie by Magical Ingredients

In addition to all those delicious pies listed above, I would also like to point out that the only year I failed to post a recipe for Pi Day was 2020. Feel free to peruse all my previous creations dating back to 2011! Almost half of them are also St. Patrick’s Day themed which is no surprise since they are only 3 days apart. Two for one! There are also a couple savory options as well. 

Two years ago: Lucky Lemon Cream Pie

Three years ago: Coconut Chess Pie

Four years ago: Shepherd’s Pie Pizza

Five years ago: Shepherd’s Pie Potato Skins

Six years ago: Coconut-Pistachio Pie

Seven years ago: Crustless Ginger Blueberry-Pear Pie

Eight years ago: Banana Pudding Pie

Nine years ago: Flower Bouquet Cake Pops

Ten years ago: Cookies and Cream Peanut Butter Pie

IRISH CREAM PIE WITH PRETZEL CRUST & WHISKEY CARAMEL

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Yield: 12 servings Prep Time: 4 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

6 oz. mini pretzels, crushed

4 Tbsp unsalted butter, melted

FILLING

1/3 cup Irish cream liqueur

4 oz. white chocolate, chopped

1 (8 oz.) package cream cheese, room temperature

1/4 cup sugar

1 (12 oz.) container frozen whipped topping, thawed and divided

TOPPING

Whiskey caramel sauce

More mini pretzels

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan with nonstick spray, set aside.
2. In a small bowl, combine the pretzel crumbs and butter. Stir together to moisten the crumbs, then pour into the pie pan. Press firmly onto bottom and up the side of the pie pan, using the flat bottom of a glass to ensure that the crust is even. Bake for 8-10 minutes, or until slightly golden. Allow to cool completely
3. Meanwhile, make the filling. In a small microwave safe bowl, heat the Irish cream in the microwave on high power for 30-seconds. Repeat for 15-second intervals until the Irish cream is steaming, but not boiling. Add the chopped white chocolate to the hot Irish cream and set aside, stirring occasionally, until all chocolate is melted and the mixture is cooled.
4. In a large bowl, beat together the cooled Irish cream, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 2 cups whipped topping until thoroughly combined. Spoon mixture into cooled pie shell. Using a spatula, smooth mixture to edges of pie. Chill in fridge at least 4 hours or overnight.
5. Serve slices with leftover whipped topping, caramel drizzle, and more crushed pretzels.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

How do you make a whiskey sour cocktail not only purple but also vegan? By using dried butterfly pea flowers and aquafaba!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Happy February! January crept by but decided to leave it’s mark by dumping a lot of snow on us for the last weekend. Fairly certain Punxsutawney Phil is not going to call for an early end to winter at this rate. It’s not like we are all slowly losing out sanity being stuck inside.

Thankfully, we can distract ourselves a little bit this coming Valentine’s Day by hosting a romantic dinner at home without the crowds – something that’s more normal at least for us as we don’t usually go out to celebrate. Of all holidays, this one seems like the perfect one to spend alone.

If  you are also planning a special night in, I joined a group of blogger buddies to share #ValentinesDayCocktails today! And I am here to show how a whiskey sour can indeed be festive with the help of dried butterfly pea flowers and Joyjolt cosmos whiskey glasses.

Which BTW if you don’t have some fun glasses in your cabinet, you should really check out JoyJolt’s selection – you can even get 10% off with my code SPIFFY10.

To make this cocktail purple, I muddled butterfly pea flowers in lemon juice, which turns the color from blue to purple. Then you shake up all the other ingredients and viola! You have this beauty.

I also used aquafaba instead of an egg white to produce a creamy texture and foam on top. Egg white are optional for a whiskey sour but I love the look it gives this classic cocktail, especially when dressed in purple. P.S. aquafaba is just chickpea water – literally the stuff you’ve been tossing every time you open a can.

And that, my friends, is how you make a cocktail vegan ;-).

Valentine’s Day Cocktails

• Tequila Rose Strawberry Shooters from Our Crafty Cocktails
• Pink Flirtini from Family Around The Table
• Champagne Punch For Two from Kate Recipe Box
• Valentine’s Day Cupid’s Cocktail from Hezzi-D’s Books and Cooks
• Vegan Butterfly Pea Whiskey Sour from The Spiffy Cookie
• Date Night Wine Cocktail For Two from Our Good Life

Five years ago: BBQ Bacon Mango Pizza

Eight years ago: Apple Maple Turkey Sliders

Nine years ago: Superbowl XLVI Recipe Roundup

Ten years ago: Cream Cheese Spritz Cookies

VEGAN BUTTERFLY PEA WHISKEY SOUR

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Yield: 2 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 dried butterfly pea flowers
• 2 oz. fresh lemon juice
• 4 oz. whiskey
• 1-1/2 oz. agave nectar
• 2 oz. aquafaba (optional)
• 2 dashes Angostura bitters
• Ice

Directions

1. Muddle butterfly pea flowers and lemon juice in half of a cocktail shaker (or bottom of a glass) until it turns purple, about 5 minutes.
2. Add remaining ingredients to the shaker, close with other half, and hard dry shake for 10 seconds. Add ice and hard shake for another 10 seconds.
3. Strain into a lowball filled with ice or a coupe without ice.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This cocktail is named after its creator and today’s guest. It uses some of her favorite ingredients and also happens to have a lovely flavor profile for the winter season.

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Herro! I’m Haley from…no associated blog. I’m currently a PhD Candidate in Richmond, VA but doing a blog post is new to me!! I’ve been friends with Erin (The Spiffy Cookie?) for almost 7 years now. It’s been a blast hearing about all her food and drink ideas over the years and since I’ve been getting into mixology, she thought it would be fun if I did a featured drink every now and then. Who would say no?!

Seeing as this is the first cocktail I’m sharing semi-professionally, I wanted to use signature “Haley” ingredients. All of my friends that have been going through this cocktail hobby with me would immediately recognize this drink as mine. It also doesn’t hurt that these ingredients are great for a fall/winter cocktail.

For the spirit I went with Paul Masson Brandy VSOP. I have never thought much of Brandy before but since trying it this year and playing with it, I can say it is truly lovely to drink. My spirit of choice for many, many, years has been bourbon. While I didn’t use bourbon here, a tamer, sweeter bourbon could substitute for the Brandy pretty well. 

I don’t know what happened this year but dear god ROSEMARY. I get teased up and down, but I am in love with Rosemary simple syrup and I don’t care who knows it. It’s super easy to make, just boil a 1:1 ratio of granulated sugar and water, pull off heat and toss in some rosemary sprigs. Steep until cooled and strain into a bottle or jar for refrigerated keeping.

And lastly, Drambuie. For those of you who follow The Spiffy Cookie, I convinced her to buy and use it in her Malarkey Cocktail. MUWAHAHAHHA. If you don’t know about it, let me change your life. Drambuie is a Scotch whiskey liqueur infused with heather honey, herbs, and spices. It smells great, it tastes great, it looks great…get yourself some.

As this drink is quintessential me, I named it as an homage to a childhood nickname, Hale-Bopp. Hale-Bopp was discovered in 1995 and is considered one of the brightest comets. It was also observed by the naked eye in 1997 for record-holding length of 18 months!! And lastly, watch out for cats in the making of this drink.

Four years ago: Homemade Colombian Patacones

Six years ago: Easy Italian Rainbow Cookie Cake

Seven years ago: White Hot Chocolate Pods

Nine years ago: Cheddar Chili Cornbread Pasta Bake

HALE-BOPP COCKTAIL

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. Brandy
• 1 oz. Drambuie
• 3/4 oz. fresh lemon juice
• 1/2 oz. rosemary simple syrup
• 1 dash orange bitters

Directions

1. Chill coupe glass while preparing.
2. Combine all in shaker and fill 3/4 with ice. Shake for ~30sec.
3. Strain into chilled coupe glass.
4. Garnish with lemon peel and/or rosemary if you’re feeling fancy.

Get some extra warmth out of your hot cocoa by throwing a shot of peanut butter whiskey into the mix to make a Boozy Buckeye Hot Chocolate.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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After a sudden week off last weekend due to high COVID cases amongst the football team/staff, apparently the Ohio State Buckeyes are back at it today at noon playing at Michigan State. It feels so weird to have regular season games past Thanksgiving weekend. Heck I had barely adjusted to having a game on Thanksgiving weekend and it’s been 9 years.

But I digress. Other than cookies I have not been overly motivated to cook lately so for todays #PBchocSat I went with an easy peasy boozy buckeye hot chocolate made to look fancy thanks to these double walled glasses. Extra points because it’s freaking cold out and I don’t want to leave my blanket cocoon. And it would look quite festive in a holiday cocktail lineup along with a candy cane martini.

I made this with my homemade hot cocoa mix, powdered peanut butter, and Skrewball peanut butter whiskey, but you could also make it with my homemade peanut butter hot cocoa mix! Or skip the extra peanut butter if for some reason you think the peanut butter flavor in the whiskey is enough. I personally don’t think there is ever enough peanut butter.

Don’t forget the whipped cream and buckeye for garnish!

Drinks to Warm You Up

• Black Forest Coffee from That Recipe
• Black Sesame Latte from Magical Ingredients
• Caramel Hot Chocolate from Hezzi-D’s Books and Cooks
• Russian Tea (aka Friendship Tea) from Art of Natural Living
• Shaken Brown Sugar Latte from Jen Around the World
• Warm Golden Ginger Drink from Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Four years ago: Buffalo Chicken & Quinoa Stuffed Peppers

Six years ago: Spinach Dip

Seven years ago: Bananas Foster Pancakes

Eight years ago: Christmas Red Velvet Mug Cake

Nine years ago: Spinach Artichoke Dip

BOOZY BUCKEYE HOT CHOCOLATE

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. milk
• 1/4 cup dry hot chocolate mix
• 1 tsp powdered peanut butter*
• 1.5 oz. peanut butter whiskey, such as Skrewball
• Whipped cream, buckeyes, and sprinkles for garnish

Directions

1. In a medium coffee mug, heat milk in microwave for 1 minute or until it just starts to bubble.
2. Add hot chocolate mix, powdered peanut butter, and whiskey. Stir until combined.
3. Garnish with whipped cream, a buckeye candy, and sprinkles if desired. Serve immedaitely.

Notes

* Or 1 tsp regular creamy peanut butter

Source: The Spiffy Cookie original.

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What do you call a mixed up version of a whiskey sour with drambuie, blue curacao, and ginger ale added to it? A bunch of malarkey.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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It’s election day! And I’ve got a boozy cocktail for you. Granted, due to the volume of early voters, and voters in general this year (about time), we likely won’t have a final count by the end of today. But at least social media can stop reminding me to vote when I already did 2 weeks ago!

However, I should have done my research before making this cocktail because apparently neither Biden nor Trump drink alcohol due to alcoholism in their family. Absolutely no shame in that. But there is zero way of making this cocktail non-alcoholic. My bad.

BTW, props to any of my followers who do not drink, regardless of it being a lifetime or recently. I don’t drink very often, one a week at most, but I did consider cutting it out completely after the death of someone close to me this year which was alcohol related. Take care of yourselves out there and drink responsibly! 

But I digress…

A friend of mine Haley, who used to come over and play cocktail mixologist with me when she still lived in Columbus, helped me conjure up this beast. We virtually tried quite a few different variations before settling on this one, playing with vodka, Campari, bitters, root beer, and butterscotch schnapps.

We ended up settling with whiskey, Drambuie (a Scotch whiskey liqueur), a little sour mix, a little blue curacao, and a splash (or more) of ginger ale. Yes, it’s a bunch of seemingly random nonsense (or malarkey in this situation) that somehow tastes good. It reminds me of a whiskey sour but less sour, a little more citrus, and some added herbal depth.

Don’t have all these fancy ingredients? Consult my post for the Quarantini where I show you how to make a cocktail out of just about anything. 

Two years ago: Inside Out Buckeyes

Seven years ago: Chicken and Spinach Enchiladas

Eight years ago: Chocolate Peanut Butter Mug Cake

MALARKEY COCKTAIL

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

1.5 oz. whiskey
1 oz. Drambuie Scotch whiskey liqueur
0.5 oz. sour mix
0.5 oz. blue curacao
Up to 3 oz. ginger ale
Ice
Lemon, for garnish

Directions

1. Combine whiskey, drambuie, sour mix, and blue curacao in a cocktail mixing glass. Fill with ice and stir until chilled.
2. Strain into a chilled glass filled with ice. Garnish with a lemon peel and serve.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Tomorrow may be the 243rd birthday of the United States, but it’s also the release day of Stranger Things Seasons 3! Either scenario calls for a celebration cocktail, but if you are familiar with the Netflix original series, you know that a character named Eleven (aka El or Jane) is obsessed with Eggo waffles and as such became the inspiration for this cocktail. I did waffle (pun intended) between doing this or something with a float to emulate the upside down, but then I got these cool purple-bottomed glasses from JoyJolt and I knew the waffle-inspired cocktail had to go in it (because the float would be lost in the glass coloring).

This would be exceptionally good with a maple whiskey but I just had the classic stuff so the maple flavor was not as strong as I would have liked, but I didn’t want to make it too sweet by adding a ton of syrup either! The most important part is the mini waffle garnish so as long as you have that, El would be more than halfway happy. In fact this cocktail is down right dangerous as the citrus and maple mask some of the whiskey flavor making you believe it to be weaker than it really is. Guess that’s just like Eleven, looks like a frail little thing but can kick some serious butt.

Two years ago: Firework Oreo Cheesecake Bites

Three years ago: Weekly Meal Plan #19

Four years ago: Caramelized Onion & Roasted Red Pepper Salsa

Five years ago: Sour Patch Kids Cake

Six years ago: Fruit & Yogurt Popsicles

Seven years ago: Shortbread Cookies

THE ELEVEN

Makes 1 cocktail

Ingredients:

2 oz. whiskey (plain or maple flavored)

1 oz. orange juice

1/2 oz. maple syrup

1 large pasteurized egg white

2 dashes Angostura bitters

1 Eggo mini waffle, toasted and cut in half

Directions:

1. Combine the whiskey, orange juice, maple syrup, egg white, and bitters into a cocktail shaker without ice and shake. Add ice and shake for another 10-15 seconds to chill.
2. Strain into a chilled glass filled with ice. Serve with waffle half as garnish.

Source: Adapted from my Maple Bacon Old Fashioned.

Disclosure: I was provided with complimentary glasses from JoyJolt but was not otherwise compensated or told what to post. All thoughts and opinions are my own.