Easter Cocktails – Chocolate Caramel Easter Egg

Chocolate Caramel Easter Egg
Ingredients

  • 1 1/2 oz Baileys Caramel
  • 1 1/2 oz crème de cacao
  • 1/2 oz butterscotch schnapps
  • Mini creme egg

Preparation
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.

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Leprechaun’s Buttery Nipple

Leprachaun's Buttery Nipple Thankfully we don’t have any idea whether Leprechaun’s have buttery nipples or not, but this minty variation on the slippery nipple will have forgetting why you were wondering in the first place.
Ingredients

  • 1/2 oz Bailey’s
  • 1/2 oz butterscotch schnapps
  • 1/2 oz creme de menthe

Ingredients
Layer in the creme de menthe, butterscotch schnapps and Bailey’s into a chilled shot glass.

Happy St. Patrick’s Day Madtini readers!

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Liquid Breakfast – the French Toast Martini

French Toast Martini
If I remember my Sunday School lessons right, (and there’s no guarantee of that) on the seventh day god rested, but just before he did that he created the all-day breakfast. If you’re in Toronto and its 3:30am and you’re just heading home from an evening’s debauchery – or, you’re a local wannabe rockstar or amateur intoxicologist waking up at 4pm in the afternoon – the first place you’re taking your ravenous appetite to is Fran’s Restaurant.

Fran’s started out nearly 70 years ago in Buffalo, NY by Francis Deck and his older brother Greg. (yes Virginia, Fran is a dude). Greg was running a chain of nearly 50 Deco Restaurants just in the Buffalo area alone. Fran and his wife Ellen started to open Deco Restaurants outside of Buffalo, including one at Toronto’s Yonge & St. Clair in 1940 that became the original Fran’s. The restaurant has since become an institution in Toronto, and the term ‘meet you at Fran’s’ is a commonly mumbled phrase among the late night party crowd.

My favorite meal at Fran’s has to be the French Toast (here’s Fran’s menu). Made with thick slices of bread and dusted with cinnamon and/or icing sugar – and of course ordered with a side of peameal bacon. During the holidays this year it seems that the Madtini crew is waking up a bit later everyday, so we decided to see if we could come up with something that tasted close to French Toast, but in its liquorious form. We did find a drink online at 1001 Cocktails and it turned out to come pretty close. The addition of cinnamon and icing sugar topped the drink off nicely. Now if we can just figure out how to add bacon.

Cheers and Happy Holidays from Madtini.

Ingredients

  • 1 1/2 oz Baileys
  • 1 1/2 oz Goldschläger
  • 1 1/2 oz Butterscotch Schnapps
  • pinch of cinnamon
  • pinch of Icing Sugar

Preparation
Add the Baileys, Goldschläger and Butterscotch Schnapps in a cocktail shaker with 3-4 ice cubes. Shake several times to combine the liquids, then strain into a chilled cocktail glass. Add a pinch of cinnamon and icing sugar. I hope you made two or you’re unlikely to be very popular with your house guests.

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Note to the purists: we know we are playing fast and loose with the term Martini these days. We can assure you we know that the classic gin and olive martini will always be our favorite.

An early Halloween treat, the Caramel Apple Martini

Caramel Apple Martini

Halloween is still more than 3 weeks away, but the Madtini Intoxicology Labs crew are on the lookout for the most delicious cocktail treats that we can find between now and then. As soon as we saw the Caramel Apple Martini posted on Marla’s Austin Chronicles we knew we wouldn’t be waiting til Halloween and that we had to try it immediately. Soon, the sugar was melting on the stove and Madtini Labs were filled with the sweet smell of caramel.

Ingredients

  • 1 1/2 oz apple liqueur
  • 1 1/2 oz butterscotch schnapps
  • 1 1/2 vanilla vodka

Preparation
Dribble caramel sauce on the inside of a martini glass, then coat the rim by turning the glass in a shallow dish of caramel. Immediately put the martini glass into the freezer to chill. Combine the apple liqueur, butterscotch schnapps and vanilla vodka in a cocktail shaker half-filled with ice. Shake, then strain into the chilled cocktail glass.

Caramel Sauce

Ingredients

  • 1 cup sugar
  • 6 tbsp butters
  • 1/2 cup whipping cream

Preparation
In a thick bottomed saucepan stir and melt sugar until it begins to turn amber. Add the butter and whisk until it in blended into the sugar. Remove from heat, then add the whipping cream. Let cool, then store in a glass container for up to 2 weeks.

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Speak… I mean Drink like a Pirate Day with the Madtini Crew


“Fifteen men on a dead man’s chest — Yo-ho-ho, and a bottle of rum!”

Well, shiver me timbers it looks like it’s “International Talk Like a Pirate Day” again already. It seems just yesterday that I was annoying friends, colleagues and strangers with pirate-ish expressions such as “Arrrrrrrrrr we having fun yet?” or “No, that’s not my wooden leg, its just the ways my pants are cut.”  Talk Like a Pirate Day was created in 1995 by two non-pirates John Baur, a.k.a. Ol’ Chumbucket and his pirate-in-crime Mark Summers a.k.a. Cap’n Slappy in Albany, Oregon. It grew over the next few years, thanks to media mentions and websites featuring Pirate-Name Generators and Pirate Translators. By the way, my Pirate name came out as Pirate Argus the Pink.

In the spirit of “Talk Like a Pirate Day” we’re going to drink like pirates. . . which basically means we’re going to drink spiced rum, sport eye patches and bandanas and well, basically, annoy the neighbours.

Here are six Pirate Day drinks that may just shiver your timbers. And remember guys, always pillage responsibly.

So as Blackbeard said – “Damn ye, yellow-bellied sapsuckers, I’m a better man than all of ye milksops put together” – which I think means ‘Thanks I’ll have another”… or maybe not.

Note: We used Sailor Jerry as the spiced rum for these drinks, for the image, the taste and the whole story behind the brand.

Cheers, and glad you could join us for fancy drinks for pirates. See you next year!

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Drink like a Pirate Day: The Mad Pirate

Mad PirateIngredients

  • 1 1/2 oz Butterscotch Schnapps
  • 1 1/2 oz Baileys
  • Tabasco – dash to your tolerance level

Preparation

Secure your parrot, then combine the ingredients in a cocktail shaker half-filled with ice. Add several dashes of Tabasco depending on your tolerance to awesomeness. Shake it like you were just keel-hauled, strain and serve to your fellow pirates in a chilled cocktail glass.

Cheers, mates!

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A campfire salute to a Toasted Marshmallow Cocktail

Toasted Marshmallow CocktailLast night I saw a tweet from someone drinking at the Bigfoot Lodge in Los Angeles. I did a quick search and made my way to their website – under drinks were fun sounding drinks like Girl Scout Cookie, Dudley Do-Right, Sasquatch, Smokey’s Moonshine and the Toasted Marshmallow.

I remember summer Sunday nights back in Nova Scotia when my extended family of uncles, aunts and cousins would gather at a place nicknamed the Ponderosa. The Ponderosa was simply a camp on a dirt road, but it was surrounded by fields and trails through the woods. At the center of the property was a campfire pit surrounded by benches where everyone would gather to sing Kumbaya, the Cat Came Back and other campfire favorites. We’d cut our own cooking sticks, then roast wieners as the main course and marshmallows as dessert.

The scars from burned lips and mouth roofs have long since healed but the taste of scalding hot fire-toasted marshmallow takes me back there even today. Now, I can’t say the drink tastes much like a toasted marshmallow, but it hardly matters when it tastes this good.

Ingredients

  • 1 oz frangelico
  • 1 oz vanilla vodka
  • 1 oz baileys irish cream
  • 1 oz butterscotch schnapps
  • 1 marshmallow
  • fire!

Preparation Combine the frangelico, vodka, baileys and butterscotch schnapps in a cocktail shaker with several ice cubes. Shake and strain into a cocktail glass. Toast a marshmallow, your method is up to you. A crackling campfire works the best, but a lighter works too.

I didn’t realize til this morning that the reason I was hearing crickets all night was I had left the Bigfoot Lodge web site open. It was just like the old days of sleeping out in the backyard. Cheers!

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Cookie Cocktails… The Chocolate Chip Cookie Martini

Chocolate Chip Cookie MartiniPosted with permission from The Martini Diva

Ingredients

  • 1 1/2 oz white creme de cacao
  • 1 1/2 oz dark creme de cacao
  • 1 oz vodka
  • 1 0z butterscotch schnapps
  • grated chocolate chips

Preparation

Dip the rim of the cocktail glass in the creme de cacao, then into the finely grated chocolate chips. Place glass in freezer to chill.

Pour both creme de cremes, vodka and butterscotch schnapps into a cocktail shaker filled with ice. Shake vigorously and strain into the chilled cocktail glass.

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Cookie Cocktails… The Peanut Butter Cookie Martini

Peanut Butter Cookie MartiniPosted with permission from The Martini Diva

Ingredients

  • 1 1/2 oz Frangelico
  • 1 1/2 oz Butterscotch Schnapps
  • 3/4 oz Vodka
  • 1/4 oz Creme de Cacao
  • Finely crushed Peanut Butter Cookie

Preparation
Dip the rim of the cocktail glass into a small amount of the schnapps poured onto a plate, then roll cocktail glass in the finely crushed cookie crumbs. Place the glass into the freezer to chill.

Add the frangelico, butterscotch schnapps, vodka and creme de cacao into a cocktail shaker with ice cubes. Shake vigorously until chilled, then strain into the chilled cocktail glass.

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