ALCOHOL SWEETS CENTRAL

Take a palate tour on the wild side with some interesting and delicious drinks with a fun food twist;

If you enjoy a little bit of sour and sweet, you’ll love the Warheads concoction ‘Pisco Sour.’ It’s made with 2 oz. Pisco Barsol Quebranta, 1 oz. fresh lime, ½ oz. simple syrup, 1 fresh egg white, and angostura bitters. Add all of the ingredients in a shaker and fill with ice; shake well and strain into a highball glass. Garnish with a lime wheel and 3 gentle drops of angostura bitters. Make sure to use a straw to swirl the bitters into a simple design for added beauty.

There’s nothing like the chewy goodness of a Milk Dud; a ‘Grand Salted Caramel Old Fashioned’ will surely bring back those lovely long lasting yummy memories. Fist you’ll need to make the caramel: place sugar in a medium heavy bottom saucepan into an even layer; heat over medium heat, stir lightly as sugar starts to melt. Once the sugar has started to melt, move it aside from the outside of the pan with a spoon; stop stirring and swirl pan around for a bit. Keep cooking until sugar is a dark amber color. When using a candy thermometer temp the sugar before it has all turned amber (you will have to tilt the pan slightly to make this happen). Turn off the heat and quickly whisk in the butter until it is well incorporated; add cream and salt, and then stir quickly to blend well. Stir in the Grand Marnier; cool the sauce and place in a glass jar. Make sure to bring to room temperature before using it. To make the actual cocktail, use a pastry brush, and lightly brush the outside of an old fashioned glass half way with Grand Marnier Caramel Sauce and sprinkle lightly with sea salt; set aside. Evenly measure the rye whiskey, Grand Marnier Salted Caramel and bitters into a mixing glass; stir with a bar spoon to incorporate the caramel. Fill glass 3 quarters with ice and stir until well chilled. Fill prepared glass with ice, and strain in drink. Zest lemon over top of the drink to release oils and then drop in.