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 :)
The Presbyterian
2 oz bourbon
4-5 oz ginger beer
4 dashes bitters
candied ginger, for garnish
Fill a highball glass with ice, then add bourbon. Fill the glass almost to the top with the ginger beer and a few dashes of bitters to the top. Stir and serve with candied ginger for garnish.

The Presbyterian

2 oz bourbon

4-5 oz ginger beer

4 dashes bitters

candied ginger, for garnish

Fill a highball glass with ice, then add bourbon. Fill the glass almost to the top with the ginger beer and a few dashes of bitters to the top. Stir and serve with candied ginger for garnish.

Jim Beam Rice Whiskey Treats
5 1/2 c Rice Krispies
10 oz bag marshmallows
1/4 c salted butter
2 shots Black Cherry Red Stag from Jim Beam
1/4 tsp cinnamon
salt to taste
In a saucepan, melt butter and stir in cinnamon and marshmallows. Once marshmallows are melted completely, remove from heat and stir in bourbon with a sprinkle of salt. Add Rice Krispies and stir until evenly combined. Press into an 8x8 baking dish. Cover with wax paper and press down evenly. Add a sprinkle of salt on top. Cut into squares to eat. 

Jim Beam Rice Whiskey Treats

5 1/2 c Rice Krispies

10 oz bag marshmallows

1/4 c salted butter

2 shots Black Cherry Red Stag from Jim Beam

1/4 tsp cinnamon

salt to taste

In a saucepan, melt butter and stir in cinnamon and marshmallows. Once marshmallows are melted completely, remove from heat and stir in bourbon with a sprinkle of salt. Add Rice Krispies and stir until evenly combined. Press into an 8x8 baking dish. Cover with wax paper and press down evenly. Add a sprinkle of salt on top. Cut into squares to eat. 

Pink Peppermint Russian
2 c milk
1/8 tsp peppermint extract
1/2 of a 3.5 oz White Chocolate/Peppermint candy bar
1 oz kahlua
1 oz vodka
ice
Andes Peppermint Crunch bits
In a saucepan, combine milk, extract, and candy bar pieces. Heat and stir until hot and chocolate is melted and combined. Do not boil. Remove from heat and allow to cool to room temperature. In your glass, pack with ice and add in the vodka and Kahlua. Ladle in milk mixture to fill remainder of glass. Sprinkle with peppermint bits.

Pink Peppermint Russian

2 c milk

1/8 tsp peppermint extract

1/2 of a 3.5 oz White Chocolate/Peppermint candy bar

1 oz kahlua

1 oz vodka

ice

Andes Peppermint Crunch bits

In a saucepan, combine milk, extract, and candy bar pieces. Heat and stir until hot and chocolate is melted and combined. Do not boil. Remove from heat and allow to cool to room temperature. In your glass, pack with ice and add in the vodka and Kahlua. Ladle in milk mixture to fill remainder of glass. Sprinkle with peppermint bits.

Irish Coffee
6 oz hot, fresh brewed coffee
1 tsp sugar
1 1/2 oz Irish whiskey
Heavy cream, freshly whipped
Pour hot water into the glass to take the chill off. Pour out water. Fill glass about 3/4 with coffee. Add sugar. Stir until fully dissolved. Add whiskey. Top with freshly whipped cream. 

Irish Coffee

6 oz hot, fresh brewed coffee

1 tsp sugar

1 1/2 oz Irish whiskey

Heavy cream, freshly whipped

Pour hot water into the glass to take the chill off. Pour out water. Fill glass about 3/4 with coffee. Add sugar. Stir until fully dissolved. Add whiskey. Top with freshly whipped cream. 

Hot Pumpkin Buttered Rum
1/4 c unsalted butter, softened
3/4 c light brown sugar, loosely packed
1/3 c pumpkin butter
1 tsp pumpkin pie spice
pinch salt
dark rum
hot water
whipped cream
Cream together the butter, brown sugar, pumpkin butter, pumpkin pie spice, and salt using a mixer on low speed. Add about 2 tbsp of butter to the bottom of a heat proof glass or mug. Add 2 oz dark rum. Fill glass with boiling water. Stir to mix. Top with whipped cream and spice. 

Hot Pumpkin Buttered Rum

1/4 c unsalted butter, softened

3/4 c light brown sugar, loosely packed

1/3 c pumpkin butter

1 tsp pumpkin pie spice

pinch salt

dark rum

hot water

whipped cream

Cream together the butter, brown sugar, pumpkin butter, pumpkin pie spice, and salt using a mixer on low speed. Add about 2 tbsp of butter to the bottom of a heat proof glass or mug. Add 2 oz dark rum. Fill glass with boiling water. Stir to mix. Top with whipped cream and spice. 

Chocolate Covered Raspberry Winter Ale Float
12 oz favorite dark beer/winter ale
1 oz Chambord
2-3 scoops dark chocolate ice cream
Add ice cream to bottom of a glass. Add Chambord. Top off with beer. Lightly stir to combine.

Chocolate Covered Raspberry Winter Ale Float

12 oz favorite dark beer/winter ale

1 oz Chambord

2-3 scoops dark chocolate ice cream

Add ice cream to bottom of a glass. Add Chambord. Top off with beer. Lightly stir to combine.

Citrus Moscato Sangria
1 grapefruit, peeled and cut into supreme style segments
2 oranges, peeled and cut into supreme style segments
1 blood orange, cut into slices
2 clementine mandarins, cut into slices
10 kumquats, cut into slices
2 tbsp honey
1/2 c Grand Marnier
2 c chilled sparkling water
juice of 1 lemon
1 bottle Moscato
Put all the fruit into a pitcher. Add the honey and orange liqueur, and let sit for 30 minutes at least. Add the sparkling water, wine, lemon juice, and ice. Mix well.

Citrus Moscato Sangria

1 grapefruit, peeled and cut into supreme style segments

2 oranges, peeled and cut into supreme style segments

1 blood orange, cut into slices

2 clementine mandarins, cut into slices

10 kumquats, cut into slices

2 tbsp honey

1/2 c Grand Marnier

2 c chilled sparkling water

juice of 1 lemon

1 bottle Moscato

Put all the fruit into a pitcher. Add the honey and orange liqueur, and let sit for 30 minutes at least. Add the sparkling water, wine, lemon juice, and ice. Mix well.

Peach Collins
1/4 c simple syrup
1/4 c lemon juice
1/2 c chopped ripe peaches
1/2 c peach flavored vodka
1/2 c club soda
2 peach slices
Mix simple syrup, lemon juice, 1/4 c peaches, and about 1/4 c ice in a shaker. Muddle the mixture until peaches start to break up. Pour in vodka, cover, and shake until blended. Divide unstrained mixture between two tall glasses. Add the remaining chopped peaches and fill glasses with ice. Top off with club soda and garnish with a peach slice.

Peach Collins

1/4 c simple syrup

1/4 c lemon juice

1/2 c chopped ripe peaches

1/2 c peach flavored vodka

1/2 c club soda

2 peach slices

Mix simple syrup, lemon juice, 1/4 c peaches, and about 1/4 c ice in a shaker. Muddle the mixture until peaches start to break up. Pour in vodka, cover, and shake until blended. Divide unstrained mixture between two tall glasses. Add the remaining chopped peaches and fill glasses with ice. Top off with club soda and garnish with a peach slice.

Spiced Amaretto Apple Cider
2 1/2 oz apple cider
1 oz amaretto
1 oz spiced rum
1 tsp honey
1 tbsp sugar
1/4 tsp cinnamon
1 thin apple slice for garnish
cinnamon sticks for serving
Combine the apple cider, amaretto, and spiced rum in a cocktail shaker and shake for 15 seconds. Rim the rim of a glass with home and rim with sugar and cinnamon. Fill the glass with ice and pour drink over the top. Garnish with apple slice and cinnamon stick.

Spiced Amaretto Apple Cider

2 1/2 oz apple cider

1 oz amaretto

1 oz spiced rum

1 tsp honey

1 tbsp sugar

1/4 tsp cinnamon

1 thin apple slice for garnish

cinnamon sticks for serving

Combine the apple cider, amaretto, and spiced rum in a cocktail shaker and shake for 15 seconds. Rim the rim of a glass with home and rim with sugar and cinnamon. Fill the glass with ice and pour drink over the top. Garnish with apple slice and cinnamon stick.

Irish Car Bomb Jello Shot
1 1/4 c Guinness Stout
1/2 c Jameson Irish Whiskey
1 c Bailey’s Irish Cream
4 packets unflavored gelatin
4 tsp granulated sugar
water
Pour Jameson into a bowl. Pour 2 packets of the unflavored gelatin onto the whiskey. Let sit for one minute, then stir to help it dissolve. In a separate bowl, pour the Guinness and stick in the microwave for about 80 seconds. Remove and add sugar. Stir until dissolved. Combine Guinness with whiskey mixture and stir until gelatin dissolves. Pour the mixture into jello shot cups, about 3/4 full. Refrigerate a few hours until firm. Combine 1/4 c cold water with 1/4 c Bailey’s Irish Cream in a bowl. Sprinkle in 2 packets of unflavored gelatin. Let stand for one minute, then stir to help dissolve. Pour in 1/2 c boiling water and stir until gelatin is almost completely dissolved. Add 3/4 c Baileys and stir another few minutes. Take jello cups out of the fridge and pour Bailey’s mixture on top. Refrigerate again until firm.

Irish Car Bomb Jello Shot

1 1/4 c Guinness Stout

1/2 c Jameson Irish Whiskey

1 c Bailey’s Irish Cream

4 packets unflavored gelatin

4 tsp granulated sugar

water

Pour Jameson into a bowl. Pour 2 packets of the unflavored gelatin onto the whiskey. Let sit for one minute, then stir to help it dissolve. In a separate bowl, pour the Guinness and stick in the microwave for about 80 seconds. Remove and add sugar. Stir until dissolved. Combine Guinness with whiskey mixture and stir until gelatin dissolves. Pour the mixture into jello shot cups, about 3/4 full. Refrigerate a few hours until firm. Combine 1/4 c cold water with 1/4 c Bailey’s Irish Cream in a bowl. Sprinkle in 2 packets of unflavored gelatin. Let stand for one minute, then stir to help dissolve. Pour in 1/2 c boiling water and stir until gelatin is almost completely dissolved. Add 3/4 c Baileys and stir another few minutes. Take jello cups out of the fridge and pour Bailey’s mixture on top. Refrigerate again until firm.