Interesting Drinks for the Interesting Drinker

Hello! My name is Isie! This blog consists of drinks and things I find interesting. Any suggestions and submissions are accepted and encouraged. I would love as much input from my followers as possible.

Also, I don't claim any of this as my own. I do not have rights to any of the pictures or words. It is merely a compilation of drinks I find on other sites.

Follow my personal at liveforimperfections.tumblr.com :)
Cinnamon Roll Hot Chocolate
hot chocolate, made with milk
Pinnacle Cinnamon Roll Vodka
mini marshmallows
chocolate syrup
cinnamon stick
In a mug, mix 1 part vodka with 3 parts hot chocolate. Top with marshmallows, drizzle with chocolate syrup. Sprinkle with ground cinnamon and put a cinnamon stick in the glass.

Cinnamon Roll Hot Chocolate

hot chocolate, made with milk

Pinnacle Cinnamon Roll Vodka

mini marshmallows

chocolate syrup

cinnamon stick

In a mug, mix 1 part vodka with 3 parts hot chocolate. Top with marshmallows, drizzle with chocolate syrup. Sprinkle with ground cinnamon and put a cinnamon stick in the glass.

Jalapeno Grapefruit Margarita
1 1/2 shots grapefruit juice
1 shot jalapeno infused tequila
1/2 shot agave nectar
juice of 1 lime
ice
sugar or salt
grapefruit wedge
jalapeno slice
Use a lime wedge to moisten the edges of a cocktail glass and rim with sugar or salt. Fill a cocktail shaker with ice. Add juice, tequila, and agave to the shaker. Shake vigorously. Pour the contents into the rimmed glass. Garnish with a grapefruit wedge and jalapeno slice. 

Jalapeno Grapefruit Margarita

1 1/2 shots grapefruit juice

1 shot jalapeno infused tequila

1/2 shot agave nectar

juice of 1 lime

ice

sugar or salt

grapefruit wedge

jalapeno slice

Use a lime wedge to moisten the edges of a cocktail glass and rim with sugar or salt. Fill a cocktail shaker with ice. Add juice, tequila, and agave to the shaker. Shake vigorously. Pour the contents into the rimmed glass. Garnish with a grapefruit wedge and jalapeno slice. 

Eggnog Jello Shots
1 c eggnog
1 packet Knox unflavored gelatin
3/4 c vanilla vodka
1/4 c amaretto
cinnamon sticks
whipped cream
ground nutmeg
Pour eggnog into a small saucepan. Sprinkle gelatin on top of eggnog and let it soak in a minute or two. Heat over medium, stirring, until gelatin is dissolved. Combine eggnog with alcohols into a pitcher. Fill jello shot cups 3/4 full. Allow to set overnight. When ready to serve, insert a cinnamon stick into each shot and top with whipped cream and sprinkle with nutmeg.

Eggnog Jello Shots

1 c eggnog

1 packet Knox unflavored gelatin

3/4 c vanilla vodka

1/4 c amaretto

cinnamon sticks

whipped cream

ground nutmeg

Pour eggnog into a small saucepan. Sprinkle gelatin on top of eggnog and let it soak in a minute or two. Heat over medium, stirring, until gelatin is dissolved. Combine eggnog with alcohols into a pitcher. Fill jello shot cups 3/4 full. Allow to set overnight. When ready to serve, insert a cinnamon stick into each shot and top with whipped cream and sprinkle with nutmeg.

Chai Cider
4 qt apple cider
8 tbsp packed brown sugar
1/4 tsp ground ginger
3 apples, thinly sliced and cut crosswise into bite size pieces
1 c halved kumquats
3 oranges, quartered and seeded
3 cinnamon sticks
2 tsp whole cloves
1 tsp black peppercorns
3 Darjeeling tea bags
Cognac
fresh cranberries
Combine cider, sugar, ginger, apples, and kumquats in a slow cooker. Wrap the quartered oranges, cinnamon sticks, cloves, and peppercorns in a large piece of cheesecloth and tie to prevent from opening. Add to the pot and cook on the lowest possible heat until the apples are completely tender and soft, 2.5-3 hours. Once you are ready to serve, steep the tea bags in the cider for 10 minutes. Remove and discard along with the spice packet. Ladle into cider mugs with a shot of Cognac. Top off with some of the fruit and cranberries.

Chai Cider

4 qt apple cider

8 tbsp packed brown sugar

1/4 tsp ground ginger

3 apples, thinly sliced and cut crosswise into bite size pieces

1 c halved kumquats

3 oranges, quartered and seeded

3 cinnamon sticks

2 tsp whole cloves

1 tsp black peppercorns

3 Darjeeling tea bags

Cognac

fresh cranberries

Combine cider, sugar, ginger, apples, and kumquats in a slow cooker. Wrap the quartered oranges, cinnamon sticks, cloves, and peppercorns in a large piece of cheesecloth and tie to prevent from opening. Add to the pot and cook on the lowest possible heat until the apples are completely tender and soft, 2.5-3 hours. Once you are ready to serve, steep the tea bags in the cider for 10 minutes. Remove and discard along with the spice packet. Ladle into cider mugs with a shot of Cognac. Top off with some of the fruit and cranberries.

Candy Cane Cosmo
sugar
ice
3/4 oz mint chocolate Irish cream liqueur
3/4 oz cream
3/4 oz peppermint schnapps
3/4 oz vanilla vodka
mini candy canes for garnish
Rim a martini shaker with sugar. In a shaker filled with ice, combine the liqueur, cream, schnapps, and vodka. Shake well. Pour into the prepared glass and garnish with mini candy cane.

Candy Cane Cosmo

sugar

ice

3/4 oz mint chocolate Irish cream liqueur

3/4 oz cream

3/4 oz peppermint schnapps

3/4 oz vanilla vodka

mini candy canes for garnish

Rim a martini shaker with sugar. In a shaker filled with ice, combine the liqueur, cream, schnapps, and vodka. Shake well. Pour into the prepared glass and garnish with mini candy cane.

White Christmas Sangria
1 persimmon
1 Asian pear
1 Granny Smith apple
1 orance
3/4 c Barenjager Honey Liqueur
1 bottle medium body Sauvignon Blanc
Wash fruit and slice into small pieces. Add to a large pitcher with the liqueur and wine. Cover and chill for at least 3-4 hours. Serve.

White Christmas Sangria

1 persimmon

1 Asian pear

1 Granny Smith apple

1 orance

3/4 c Barenjager Honey Liqueur

1 bottle medium body Sauvignon Blanc

Wash fruit and slice into small pieces. Add to a large pitcher with the liqueur and wine. Cover and chill for at least 3-4 hours. Serve.

Bacon and Pepper Infused Vodka
2 slices cooked bacon
1 serrano pepper, halved
1 habanero pepper, halved
1 chili pepper, halved
1 bottle vodka
Combine all ingredients in a jar and cover with a lid. Let sit in a cool, dark place for 48 hours. Strain using a coffee filter and strainer. Serve with bloody marys.

Bacon and Pepper Infused Vodka

2 slices cooked bacon

1 serrano pepper, halved

1 habanero pepper, halved

1 chili pepper, halved

1 bottle vodka

Combine all ingredients in a jar and cover with a lid. Let sit in a cool, dark place for 48 hours. Strain using a coffee filter and strainer. Serve with bloody marys.

Frosty Coconut Mojitos
3/4 c coconut rum
1/2 c canned light coconut milk
1/4 c coconut water
1/4 c club soda
1/2 c mint simple syrup
2 limes, juiced
1/4 c fresh mint, torn into pieces
1 1/2 c ice
Combine all ingredients into a blender and pulse until ice is crushed and the mixture is combined. Add more ice if needed then taste. Add rum to taste.

Frosty Coconut Mojitos

3/4 c coconut rum

1/2 c canned light coconut milk

1/4 c coconut water

1/4 c club soda

1/2 c mint simple syrup

2 limes, juiced

1/4 c fresh mint, torn into pieces

1 1/2 c ice

Combine all ingredients into a blender and pulse until ice is crushed and the mixture is combined. Add more ice if needed then taste. Add rum to taste.

Homemade Eggnog
8 c whole milk
1 1/2 c sugar
1/2 tsp ground cardamom
2 vanilla beans, split in half
14 egg yolks
1 1/3 c bourbon
nutmeg to garnish
In a large pot, stir together milk, sugar, vanilla, and cardamom. Place over medium-high heat and bring to a boil. Do not stir the milk, but use a spoon to skim off and discard any skin that forms on the surface of the liquid. Boil until the mixture is reduced to about 7 c, about 25-30 min. Remove from heat and strain into a bowl. Save vanilla beans. Whisk egg yolks in the bowl of your mixer. While whisking yolks constantly, slowly drizzle in the hot milk mixture. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring constantly with a wooden spoon, until the mixture reaches 175 degrees on an instant read thermometer, about 20 minutes. DO NOT STOP STIRRING or you will have scrambled eggs!!!! Place a medium mixing bowl into a large mixing bowl filled with ice. Strain the eggnog in the medium mixing bow. Let cool, stirring often. Whisk in the bourbon. Pour into 1 qt bottles. Refrigerate overnight. Serve chilled with nutmeg to garnish.

Homemade Eggnog

8 c whole milk

1 1/2 c sugar

1/2 tsp ground cardamom

2 vanilla beans, split in half

14 egg yolks

1 1/3 c bourbon

nutmeg to garnish

In a large pot, stir together milk, sugar, vanilla, and cardamom. Place over medium-high heat and bring to a boil. Do not stir the milk, but use a spoon to skim off and discard any skin that forms on the surface of the liquid. Boil until the mixture is reduced to about 7 c, about 25-30 min. Remove from heat and strain into a bowl. Save vanilla beans. Whisk egg yolks in the bowl of your mixer. While whisking yolks constantly, slowly drizzle in the hot milk mixture. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring constantly with a wooden spoon, until the mixture reaches 175 degrees on an instant read thermometer, about 20 minutes. DO NOT STOP STIRRING or you will have scrambled eggs!!!! Place a medium mixing bowl into a large mixing bowl filled with ice. Strain the eggnog in the medium mixing bow. Let cool, stirring often. Whisk in the bourbon. Pour into 1 qt bottles. Refrigerate overnight. Serve chilled with nutmeg to garnish.

The Bijou
3 parts gin
1 part green Chartreuse
1 part sweet vermouth
dash orange bitters
lemon peel for garnish
Pour everything but the garnish into a shaker filled with ice. Stir and strain into a glass. Garnish with lemon peel.

The Bijou

3 parts gin

1 part green Chartreuse

1 part sweet vermouth

dash orange bitters

lemon peel for garnish

Pour everything but the garnish into a shaker filled with ice. Stir and strain into a glass. Garnish with lemon peel.