Peppermint (Ride In A) Paddy Wagon
a potent peppermint patty
Recipe by:
"Nelie" Daniel H. Nelson, Jr.
President & CEO
Artwork:
Collaboration with MidJourney
Peppermint (Ride In A) Paddy Wagon
a potent peppermint patty
INGREDIENTS
- 1 quart hot chocolate
- 6 ounces peppermint schnapps
HOW TO MAKE
- Mix all ingredients together.
- Preferably serve straight from a leather bota bag squirted from a considerable distance right into the mouth from the slopes of your local ski hill or cross-country trail.
- If serving indoors, fill mug, add a dollop of whipped cream and a candy cane.
Fight For Your Right To Toddy
A Hot Toddy
Recipe by:
Jake Prinsen
Content Writer
Artwork:
Collaboration with MidJourney
Fight For Your Right To Toddy
A Hot Toddy
INGREDIENTS
- 6-8 oz. freshly brewed tea
- 2-3 tbs honey
- fresh squeezed lemon juice to taste
- 1-2 shots bourbon whiskey
- 1 lemon round
- 1 cinnamon stick (optional)
- 1 sprig rosemary (optional)
HOW TO MAKE
- Add honey, lemon juice and whisky to tea.
- Garnish with lemon round.
- Add cinnamon stick and/or rosemary sprig if desired.
Naughty Santa’s Hellfire
An Apple-Habanero Margarita
Recipe by:
Sarah Hand
Associate Creative Director
Artwork:
Collaboration with MidJourney
Naughty Santa’s Hellfire
An Apple-Habanero Margarita
INGREDIENTS
- 1 ½ oz. reposado tequila
- ¼ oz. fresh lime juice
- ½ oz. apple brandy
- 1 ½ oz. Apple-Habanero Puree
HOW TO MAKE
- To make the puree: Sprinkle ¼ cup sugar over 2 large apples (peeled/cored/quartered) and roast them with ½ a habanero pepper in a 400 degree oven for 20 minutes. Toss into a food processor along with ¼ cup agave or simple syrup and ½ cup water.
- Shake the tequila, lime juice, puree, apple brandy and ice. Coat the rim with a peppery cinnamon salt and garnish with a lime wedge.
Better Being Old and Bitter
A Non-Alcoholic Espresso Old Fashioned
Recipe by:
Jason Gantner
Marketing Operations Director
Artwork:
Collaboration with MidJourney
Better Being Old and Bitter
A Non-Alcoholic Espresso Old Fashioned
INGREDIENTS
- 2 shots of espresso
- 1 teaspoon simple syrup
- dash of walnut bitters
- 1 orange peel
HOW TO MAKE
- Pour espresso in small mug.
- Mix in simple syrup.
- Top with dash of bitters.
- Garnish with orange peel.
Grinchy Green Goo
a minty grasshopper
Recipe by:
Alison Ban
Senior Project Manager
Artwork:
Collaboration with MidJourney
Grinchy Green Goo
a minty grasshopper
INGREDIENTS
- 1 shot crème de menthe
- 1 shot white crème de cacao
- 2 scoops vanilla ice cream
- 1 fresh mint sprig for garnish
HOW TO MAKE
- Place crème de menthe, white crème de cacao and vanilla ice cream into a blender.
- Blend until thick and creamy.
- Pour into a 12-ounce glass. Garnish with sprig of mint.
The Shaken Not Stirring Creature
A Christmas Chocolate Martini
Recipe by:
John Boler
Chief Marketing Officer
Artwork:
Collaboration with MidJourney
The Shaken Not Stirring Creature
A Christmas Chocolate Martini
INGREDIENTS
- 2 tbsp. chocolate syrup, plus more for drizzling
- 4 oz. Baileys Irish Cream
- 4 oz. chocolate liqueur
- 4 oz. Smirnoff vodka
- Ice
- Shaved chocolate (optional)
HOW TO MAKE
- Pour chocolate syrup onto a shallow plate.
- Dip rim of martini glasses into chocolate syrup to coat rims.
- Drizzle the inside of each glass with chocolate syrup.
- Combine Baileys, chocolate liqueur and vodka in a large cocktail shaker.
- Fill with ice and shake until thoroughly chilled, about 20 seconds.
- Divide evenly between glasses.
- If using, top with shaved chocolate.
- Serve, sip and enjoy!
Naughty Santa’s Gettin’ Sour
An Aperol Sour
Recipe by:
Anna Ward
Designer
Artwork:
Collaboration with MidJourney
Naughty Santa’s Gettin’ Sour
An Aperol Sour
INGREDIENTS
- Leaves from 1 rosemary sprig
- 1 1/2 oz. honey
- 1 oz. Aperol
- 1 1/2 oz. freshly squeezed lemon juice
- 1 oz. egg white
- Garnish: rosemary sprig
HOW TO MAKE
- Add the rosemary leaves and honey into a shaker and muddle gently.
- Add the Aperol, lemon juice and egg white and vigorously shake (without ice) for 15 seconds.
- Add ice and shake again until well-chilled.
- Double-strain into a cocktail glass.
- Garnish with a rosemary sprig.
Life’s A Berry B*tch
a sassy strawberry punch
Recipe by:
Amy Rohweder
Media Director
Artwork:
Collaboration with MidJourney
Life’s A Berry B*tch
a sassy strawberry punch
INGREDIENTS
- 3 large strawberries, sliced
- 1/2 ounce simple syrup
- 2 ounces vodka
- 1/2 ounce freshly squeezed lemon juice
- 1 to 2 ounces Brut Champagne, to taste
- Superfine sugar, for rimming, optional
HOW TO MAKE
- If desired, rim a cocktail glass with sugar, using a piece of lemon or strawberry to wet the rim.
- Muddle three strawberries and the simple syrup in a cocktail shaker. Add the vodka and lemon juice and fill with ice.
- Shake well. Strain into the prepared glass.
- Top with Brut Champagne.
- Serve and enjoy.
You Batter Not Pout
a tasty tom & jerry
Recipe by:
Jeff Ericksen
Creative Director
Artwork:
Collaboration with MidJourney
You Batter Not Pout
a tasty tom & jerry
INGREDIENTS
- 5 oz. hot water
- 1 shot rum
- 1 shot brandy
- 1 heaping tbsp of Tom and Jerry batter
- 1 cinnamon stick
- Ground nutmeg (optional)
HOW TO MAKE
- Fill a mug with hot water.
- Add rum and brandy.
- Top with one heaping tablespoon of Tom & Jerry batter and stir with cinnamon stick.
- Sprinkle nutmeg on top if desired.
A Buncha Gut-Punch Punch
A Non-Alcoholic Christmas Punch
Recipe by:
Heather Mrotek
Senior Project Manager
Artwork:
Collaboration with MidJourney
A Buncha Gut-Punch Punch
A Non-Alcoholic Christmas Punch
INGREDIENTS
- 2 cups orange juice
- 2 cups cranberry juice (100% juice, if possible)
- 1 cup pineapple juice (100% juice, if possible
- 1 cup ginger ale (diet, if possible)
HOW TO MAKE
- Mix everything together in a large pitcher and serve over ice.
- Serves 6.
The Caffeinated Corruptor
A Spiked Christmas Coffee
Recipe by:
Tony DiZinno
Public Relations Senior Account Executive
Artwork:
Collaboration with MidJourney
The Caffeinated Corruptor
A Spiked Christmas Coffee
INGREDIENTS
- 1/2 cup heavy whipping cream
- 1/2 ounce green crème de menthe liqueur
- 1 ounce crème de cacao liqueur
- 1/2 ounce Irish cream liqueur
- 6 to 8 ounces hot, strongly brewed black coffee, to taste
- Green and red candy sprinkles, for garnish
HOW TO MAKE
- Gather the ingredients.
- In a chilled mixing bowl, add the heavy whipping cream and green crème de menthe. Whisk until it reaches a smooth, semi-thick consistency, about 3 minutes. Cover and refrigerate until needed.
- In a warm mug, pour the crème de cacao and Irish cream.
- Fill with freshly brewed hot coffee, leaving about 1/2 inch of room at the top. Stir well.
- Top the coffee with the minty cream.
- Garnish with green and red candy sprinkles. Serve and enjoy.
In-Cider Trading
A Holiday Rum Cider
Recipe by:
Jared Poppert
Digital Media Manager
Artwork:
Collaboration with MidJourney
In-Cider Trading
A Holiday Rum Cider
INGREDIENTS
- 1 part spiced rum (like Captain Morgan or Sailor Jerry, etc.)
- 3 parts hot apple cider
- 1 cinnamon stick
HOW TO MAKE
- Mix together rum and apple cider.
- Stir with cinnamon stick.
