Young’s Double Chocolate Milkshake

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Before any other frozen beverage such as the: slurpee or smoothie there was the milkshake. The earliest printed reference to the milkshake was in 1885, but the drink contained whiskey. Furthermore it was served as a health tonic as well as a delicious cold treat.
Ivar “Pop” Coulson is often credited as the inventor of the milkshake. In 1922 he added ice cream to the traditional malted milk and the milkshake was born. From there it’s popularity has skyrocketed and it continues to soar with new variations based on this same formula.
For this variation on the milkshake I decided to go back to the milkshakes roots and create an alcoholic version.

Young’s Double Chocolate Milkshake
8oz chocolate stout (Youngs Double Chocolate)
1.5oz rum (Brugal Anejo)
.5oz port (Noval Black)
2 dashes chocolate bitters
2 scoops vanilla ice cream (Häagen-Dazs Vanilla Bean)
Combine all the ingredients an blend until smooth. Pour into a chilled pint glass or whatever you have on hand and enjoy

Notes:
The beer really shines in this drink. The chocolate and maltiness of the beer combine well with the creaminess if the ice cream. The rum gives a little extra backbone to the drink with the port adding a touch of fruitiness on very the backend leading to a dry slightly bitter finish. You can’t go wrong with this. Try it and let me know what you think.

Have you ever tried Young’s Double Chocolate Stout? What’s your favorite milkshake.

Elks Own Cocktail

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I came across this cocktail on Cocktaildb.com

Elk’s Own (special) Cocktail
1.5oz rye whiskey (Redemption Rye)
.75oz Port (Noval Black)
.5oz lemon juice
.25oz simple syrup
1 egg white
Combine all ingredients and dry shake for approximately 10secs. Then add ice and shake for another 10. Strain into a chilled cocktail glass. Garnish with a pineapple slice (I didn’t have any at home)

Notes:                                                                                                                                                  The rich purplish red color is extremely alluring with a soft cloud of egg white resting on top. The egg smooths out the drink and helps all the flavors to meld together. The port added a rich fruitiness to the cocktail with the rye and lemon juice keeping it from being overly sweet.

Marmalade Sour

I saw this drink on Jamie Boudreau’s website. While he used 3 oz of cachaça in his drink i decided to reduce it to 2.5 oz. I felt that 3 oz was a little too much for my taste.  I also  added 2 drops of Fee’s Grapefruit bitters to bring out some of the grapefruit flavor hidden in the marmalade

Marmalade Sour (My Version)
2.5 oz Cachaça
.75 oz Lemon Juice
2 dashes Fee’s Orange Bitters
2 dashes Fee’s Grapefruit Bitters
1 egg white
2 barspoons of low-sugar Orange/Citrus/Grapefruit Marmalade
 
Combine all ingredients in a cocktail shaker and shake well, without ice, until the egg white is fluffed and frothy about 10-15secs. Then add ice and shake for an additional 10 secs. Strain into a chilled cocktail glass.

Notes:                                                                                                                                                                                                                                                                                         The egg white creates a nice light texture for the drink. The flavors of the Cachaça really come through and are nicely rounded out by the sweetness of marmalade. The bitters and the lemon juice create a nice bite to the cocktail. Overall I think its a great cocktail.

Let me know what you think about them.