This drink started out as a Dark & Stormy until we realized we were out of dark rum. Not to worry, we found a bottle of our favourite spiced rum, Sailor Jerry and we soldiered on. Cheers! [Read more...]
Today was the annual Madtini Easter egg hunt here at the World Headquarters and Research Labs. Since the entire Madtini facility consists of 4 rooms the festivities lasted about 20 minutes and that includes 18 minutes of arguing over the rules. The winner was our new ice cube intern Wolfgang, who collected 35 chocolate eggs (we only hid 4??). However, Wolfgang gained the wrath of fellow competitors by constantly reminding everyone that the whole easter egg thing first began in his native Rhineland in the mid 18th century. Seriously, he wouldn’t shut up about.
So, as anyone knows there’s nothing like a solid holiday beat down to clear the air and make everyone feel a tad bit better about things. Wolfgang will no doubt recover and be back to his ice cube tray re-filling duties soon.
The rest of the Madtini gang is on duty and here are 5 cocktails that are sure to make your Easter egg hunt a heck of a lot more fun. May your long weekend be full of chocolate.
1 / White Rabbit
- 1/2 oz Amaretto
- 1/2 oz Baileys
- 1 oz white rum
- 1/2 oz Kahlua
- 1 oz Half & Half
Combine all ingredients in a cocktail shaker. Shake then strain over ice cubes in an old fashioned glass.
2 / Blue Cottontail
- 1 1/2 ounces vodka
- 1/2 ounce triple sec
- 1/4 ounce blue Curaçao
- Flamed orange peel (for garnish)
Combine the ingredients in a cocktail shaker with ice. Shake well and strain into a chilled cocktail glass. Flame an orange peel over the glass and add to the drink.
3 / Chocolate Caramel Easter Egg
- 1 1/2 oz Baileys Caramel
- 1 1/2 oz crème de cacao
- 1/2 oz butterscotch schnapps
- Mini creme egg
Combine all the ingredients in a cocktail shaker with ice. Shake well then strain into a chilled martini glass. Drop a chocolate mini creme egg into the drink.
4 / Easter Bunny Cocktail
- 2 oz vodka
- 1 1/2 oz brown creme de cacao
- 1 tspn of cherry brandy
- 1 tspn of chocolate syrup
Combine the vodka and creme de cacao in a cocktail shaker with ice. Shake well then strain into a chilled martini glass. Carefully a teaspoon of chocolate syrup and cherry brandy. Don’t stir these in, just let them settle within the glass.
5 / Pink Bonnet
- 1 1/2 oz gin
- 1/2 oz simple syrup
- 3/4 oz fresh lemon juice
- 2 dashes crème de framboise
- White of 1 small egg
Combine the ingredients in a shaker with no ice. Shake well to emulsify egg whites. Add ice and shake again. Strain into a chilled martini glass and serve.
Bunny photos by LexnGer.
This week we couldn’t help but notice the the ad for Kraken Black Spiced Rum on the back cover of LCBO’s Trend Report magazine. The distinctive bottle, colour and label artwork really caught our eye, so when we saw it on the shelf tonight at the LCBO I knew we had to try it.
The description of the black spiced rum speaks of hints of chocolate and molasses cut with vanilla, cloves and undercurrents of cinnamon. That’s a lot of tastes to absorb – we definitely get the molasses, vanilla, cloves and cinnamon – not so much on the chocolate, but we’re willing to keep trying until we find it.
The feature was accompanied by a drink recipe for The Perfect Storm, a twist on the classic rum drink the Dark & Stormy. Here’s our slightly tweaked version.
- 2 oz Kraken Black Spiced Rum
- 5 oz Ginger Beer
- 1 oz fresh lemon juice
- Lemon twist
Combine the ingredients in a cocktail glass with 3-4 ice cubes. Shake, then strain into a high ball glass filled with ice. Garnish with a twist of lemon.
We had just finished up our collection of Madtini cocktails for Saint Patrick’s Day when we spotted this drink posted at RecipeGirl.com. We’re a sucker for Mojitos all year round and this sounded too good to not try. Check out the original Irish Mojito post at RecipeGirl.com.
- 1 1/2 oz rum
- 8-10 mint leaves
- 2 tsp sugar
- juice of half a lime
- juice of quarter of a lemon
- splash of club soda
- splash of creme de menthe
- lime wedge
Muddle the juice of half a lime and mint leaves in a mixing glass. Add the rum, sugar and lemon juice. Add ice and shake the contents. Strain into a chilled cocktail glass. Add a splash of club soda, then drizzle creme de menthe so that it settles in the bottom of the glass. Garnish with a lime wedge.
Adapted from an awesome post at RecipeGirl.com.
Yesterday we posted four of the classic cocktails of the Big Easy – today we add one more, the classic New Orleans Hurricane: a tall glass of awesome fruit flavours with the kick of 3 kinds of rum.
Laissez le Bon temp rouler, y’all!
- 1 oz dark rum
- 1 oz light rum
- 1 oz Baacardi 151 rum
- 3 oz orange juice
- 3 oz pineapple juice
- 1/2 oz grenadine
- orange zest twist
- maraschino cherry
Combine all the ingredients in a cocktail shaker filled with ice. Shake then strain into a tall glass (Hurricane glass preferred) filled with crushed ice. Garnish with an orange twist and a maraschino cherry.
Today’s ‘Hot Cocktail of Winter’ is the Cinnamon Stick Cocktail. The aroma of cinnamon from this drink fills up the senses but doesn’t overpower the flavor of the drink at all. The taste of cinnamon arrives as a warm, subtle aftertaste within the warm apple cider. The taste of the spiced rum arrives on the tongue shortly after the cinnamon has faded away a bit. This drink is a great way to warm up your entire body and fill your senses with cinnamon aroma after a cold winter stroll.
As I examined my cinnamon stick I wondered, “where the heck does cinnamon come from?”
Cinnamon comes from the inner bark of the cinnamon trees. The trees are cut back allowing small shoots to develop at the base of the stump. The outer bark is peeled from these branches allowing access to the inner layer. This layer is removed and as it dries it curls into the cinnamon stick shape that we are familiar with.
- 1 oz Sailor Jerry spiced rum
- 1 oz Goldschläger
- Apple Cider
Fill a mug with hot water and sit aside for a minute. Heat up apple cider in a shallow sauce pan, remove from heat before it boils. Empty the mug and quickly dry the inside. Add the spiced rum and Goldschläger to the warmed mug, then pour in the hot cider. Garnish with a cinnamon stick.
Recipe adapted from Epicurious.
Today is a perfect day to start our “Madtini Hot Cocktails of Winter” Series. Today, we woke up to several inches of fresh new snow, minus temperatures and a nose biting wind chill factor. Every few days over the next week or so, we’ll post a new drink that we’ve tried, that will hopefully do a little bit to take away the chill from our long cold winters. And a request to Madtini.com readers in warmer climates, we’re very open to opening up a Caribbean headquarters for Madtini.
Tonight’s ‘Hot Cocktail’ is the Hot Spiced Butter Rum, a smooth combination of spices, rum and ‘real’ butter. Cheers to warmer days
- 2 oz of Sailor Jerry spiced rum
- 1 tsp light brown sugar
- 1/4 tsp finely minced lemon rind
- 3 pinches of cinnamon
- Pinch of ground cloves
- Pinch of nutmeg
- Boiling water
- tsp unsalted butter
Start with light brown sugar, add ground cloves, cinnamon, diced lemon rind, nutmeg – then top it off with Sailor Jerry spiced rum, boiling water and a generous teaspoon of ‘real’ unsalted butter. Toss in a cinnamon stick to get things stirred up.
Drink recipe adapted from Epicurious.
It’s boxing day here at Madtini Labs, and everyone is kicking back after the rush and craziness of Christmas and the pre-holiday shopathon and party season. We have all the discount electronics we can use so we are staying away from the sales and enjoying these Wildberry Snowjitos made with Malibu Snowflake Rum.
- 8 blueberries
- 6 raspberries
- 4 mint leaves
- 3 wedges of lime
- tsp of sugar
- 2 oz Malibu Snowflake Rum
- 3 oz Club Soda
Muddle the blueberries, raspberries, lime wedges, sugar and mint leaves in the bottom of a high ball glass. Fill glass with ice cubes and pour in Malibu Snowflake Rum and Club Soda. Garnish with a sprig of mint.
Corby Distilleries has made Canada the first and only place you can enjoy new Malibu Snowflake rum this winter. The specially designed bottle has a cutaway reminiscent of a snow globe that reveals small flakes of coconut floating in the rum. To celebrate the launch the Toronto Institute of Bartending used Malibu Snowflake to mix up a few special cocktails like the Winter Whiteout.
- 2 oz of Malibu Snowflake Rum
- 2 oz of White Cranberry Juice
- Club Soda
- Twist of Lemon
Fill a highball glass full of ice. Add the Malibu Snowflake Rum, white cranberry juice and club soda; stir. Add a twist of lemon as a garnish and serve with a smile.