Combine all ingredients in a cocktail shaker with ice. Shake aggressively and strain into a garnished martini glass. We used white chocolate syrup with chocolate sprinkles and crushed peppermint candies.
Preheat oven to 350° degrees. Prepare 9×13 baking pan with non-stick cooking spray.
In large skillet, crumble and brown pork sausage until completely cooked through. Drain if necessary.
In large mixing bowl combine all other ingredients until mixed. Stir in cooked pork sausage last.
Spread into prepared baking pan. Bake uncovered approximately 35-40 minutes. Cornbread is finished cooking when a toothpick inserted into center comes out clean.
Cool before cutting.
Dump red wine into a large pot or slow cooker over low heat. Add sugar, orange slices, orange juice, and spices – you can stick the cloves into the orange slices to make them easier to retrieve. Simmer for a minimum of 30 minutes but longer is better. Stir occasionally. Serve while still hot in a mug, with 1 oz of goldschlager per serving.
This recipe has a lot of room for customization. You can substitute a few teaspoons of pumpkin pie spice for the whole spices, if you would prefer. I would recommend putting ground spices in a tea bag before adding them to the wine, so your drink isn’t gritty. Not sweet enough? Add more sugar. Not complex enough? Add peppercorns, ginger, juniper berries, bay leaves, a vanilla pod… even a little chili pepper can be yummy!
Fill a pint glass with ice. Add whisky & beer. Give a gentle stir. Top with salted cream.
Salted Cream recipe:
Combine ingredients in mixing bowl. Whip with an immersion blender or hand mixer approximately 3 minutes until frothy.
Place sugar cube in bottom of glass. Sprinkle with bitters, and add soda water. Crush sugar cube with muddler then mix until sugar dissolves. Add bourbon and ice. Garnish with cherry and squeeze blood orange wedge into drink before dropping it in.
In a collins or pint glass, combine gin, lemon juice & syrup over ice. Add grapefruit seltzer to fill glass. Give it a little stir. Garnish with a grapefruit wheel.
Bring water to a boil. Remove from heat, add tea, and steep for 5 minutes. Remove tea leaves and return to a low boil. Add sugar and stir for until sugar has dissolved, about 3 minutes. Remove from heat and let cool. Store in the refrigerator for up to 30 days.
(Any butterfly pea flower tea can be used as a substitution.)
The Booze + Spirits Podcast 