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Making Hot Cocktails!!!!

Robert E. Blackmon

HOT BUTTERED RUM

Ingredients  

· 1 small slice soft butter

· 1 tsp brown sugar

· Optional spices to taste: ground cinnamon, ground nutmeg, allspice

· Vanilla extract

· 2 ounces dark rum

· Hot water

Preparation

1.                 Place the butter, sugar and spices at the bottom of an Irish coffee glass or mug.

2.                 Mix well or muddle.

3.                 Pour in the rum and hot water.

4.                 Stir.

HOT TODDY 

Ingredients

o   1 oz (2 tablespoons) bourbon

o   1 tablespoon mild honey

o   2 teaspoons fresh lemon juice

o   1/4 cup boiling-hot water

Preparation

1.                 Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with hot water and stir until honey is dissolved.

2.                 For a cold/flu add sliced onion and 1 clove of garlic.

 

Salted Butterscotch Hot Chocolate

Ingredients

  • 1 ½ teaspoons granulated sugar
  • 2 ounces Scotch
  • kosher salt
  • 3 teaspoons heavy cream
  • 3 teaspoons cocoa powder
  • 1 cup whole milk
  • 1 ounces milk chocolate chips
  • 1 ounces bittersweet chocolate chips
  • Whipped cream

Directions

1. Heat sugar in a small saucepan over medium high heat, swirling gently as it melts until a golden caramel color is reached. Pour in scotch and heavy cream. Whisk until homogenous. Season with a pinch of kosher salt. Pour caramel into a bowl and set aside.

2. In medium saucepan, stir cocoa with another pinch of salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Whisk in caramel, saving a couple teaspoons for garnish.

3. Pour hot cocoa into mugs, top with whipped cream, and swirl with reserved caramel sauce. Serve immediately.