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.

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Peppermint White Chocolate Cocktail
4 oz vanilla vodka
2 oz peppermint schnapps
2 oz white chocolate liqueur
2 oz light cream
4 candy canes, chopped
1/4 c melted white chocolate
Drizzle white chocolate into 2 glasses and chill about 30 min until it sets. Meanwhile, shake the vodka, schnapps, liqueur, and cream in a cocktail shaker filled 1/3 full with ice. Dip the glasses in white chocolate and crushed candy canes for the rim. Pour the mixture into the prepared glasses. Garnish with whipped cream and peppermint bits.

Peppermint White Chocolate Cocktail

4 oz vanilla vodka

2 oz peppermint schnapps

2 oz white chocolate liqueur

2 oz light cream

4 candy canes, chopped

1/4 c melted white chocolate

Drizzle white chocolate into 2 glasses and chill about 30 min until it sets. Meanwhile, shake the vodka, schnapps, liqueur, and cream in a cocktail shaker filled 1/3 full with ice. Dip the glasses in white chocolate and crushed candy canes for the rim. Pour the mixture into the prepared glasses. Garnish with whipped cream and peppermint bits.

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.