Beat the Heat with a Grown-Up Snowcone  – Granitas

Beat the Heat with a Grown-Up Snowcone – Granitas

Granitas are so easy to make and really hit the spot on hot summer days. Created with a simple syrup base or juice, and with or without alcohol, Granitas are then frozen and scraped with a fork until light and snowcone fluffy. We feature a juice-based Orange Cherry version, a sparkling wine Mimosa version, and we threw in a Mint Julep version because we love our state spirit.

Cherry Orange Granita
INGREDIENTS
1 cup water
1 cup sugar
2 cups fresh orange juice
2 cups frozen pitted dark sweet cherries

INSTRUCTIONS
To make the simple syrup – combine the water and sugar in a small saucepan. Bring to a boil; then reduce the heat and simmer 2-3 minutes until the syrup is clear. Remove from the heat and cool completely.

Place the orange juice and cherries in a blender; process for 1 minute or until pureed, stopping as necessary to scrape sides. Combine with the orange zest, simple syrup, and pour into an 11 x 7 baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer and scrape entire mixture with a fork until light and fluffy; serve.

Mimosa Granita
INGREDIENTS
1 cup sugar
1 cup water
3 cups fresh orange juice
2 cups Champagne, Prosecco, or sparkling wine
2 tablespoons fresh lime juice

INSTRUCTIONS
To make the simple syrup – combine the water and sugar in a small saucepan. Bring to a boil; then reduce the heat and simmer 2-3 minutes until the syrup is clear. Remove from the heat and cool completely.

Combine the orange juice, Champagne, and lime juice with the simple syrup and pour into an 11 x 7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer and scrape entire mixture with a fork until fluffy; serve.

Mint Julep Granita
INGREDIENTS
2 cups water
2 cups sugar
⅔ cup fresh mint sprigs
1 cup Kentucky bourbon
Garnish – Mint sprigs

INSTRUCTIONS
To make the simple syrup – combine the water and sugar in a small saucepan. Bring to a boil; then reduce the heat and simmer 2-3 minutes until the syrup is clear. Stir in chopped mint and remove from the heat; cool completely. Then pour the syrup through a strainer, pressing on the mint solids to remove as much liquid as possible. Discard the mint and set the syrup aside.

Stir the bourbon into the simple syrup and pour into an 11 x 7-inch baking dish. Cover and freeze for 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve in glasses with a mint sprig garnish.

Bourbon, Chocolate, & Pecan Pie Shooters

Bourbon, Chocolate, & Pecan Pie Shooters

Who needs pie when you can have a pie cocktail? These tasty mini drinks start with the shot glass rimmed in ground pecans and sweetened chocolate. The shooters are a combination of bourbon, liquors, and cream making a delicious boozy chocolate pecan pie in a shot glass. We guarantee your guests will love this new twist on a Kentucky Derby classic dessert.

INGREDIENTS
¼ cup toasted pecan pieces
¼ cup sweet ground cocoa
2 tablespoons simple syrup*
1 ounce Makers Mark bourbon
1 ½ ounces Rivulet Artisanal Pecan Liquor, available at Liquor Barn
2 ounces Godiva Dark Chocolate Liquor
2 ounces Whipping Cream

INSTRUCTIONS
Grind the toasted pecans in a spice grinder until finely ground. In a small bowl, add an equal amount of sweet, ground cocoa to the ground pecans and combine thoroughly. In a shallow dish add a small amount of simple syrup. Dip the top of the shot glass in the simple syrup, then in the pecan chocolate mixture to rim the top of the shot glass

In a cocktail shaker, add some ice, then the bourbon, pecan liquor, Godiva, and whipping cream. Shake for 30 seconds and strain into a liquid measuring cup. Pour into the shot glasses. Our recipe makes six shooter size drinks.

* If you don’t have simple syrup on hand, you can quickly prepare it by combining equal parts white sugar and water in a saucepan. Heat on the stove, stirring until the sugar completely dissolves. Then cool the liquid to room temperature before using.

Valentine Red Hots Kiss

Valentine Red Hots Kiss

This Valentine’s Day, shake-up a candy-sweet cocktail for your Valentine! The secret to our tasty drink is “Red Hots” cinnamon candies melted in water to create red-hots simple syrup. After cooling, the syrup is then shaken with ice, vodka, and grenadine. To finish, simply strain into a martini glass and add a candy heart to the rim.

INGREDIENTS
Red Hots simple syrup
4-ounces of cinnamon Red Hots candy
½ cup water
1 teaspoon white sugar
4 drops red food coloring

Cocktail
2 ounces Red Hots simple syrup
2 ounces Vodka
1 teaspoon grenadine
Gummy candy hearts

INSTRUCTIONS
To make the syrup
Add the Red Hots candy to a saucepan and cover with ½ cup water. Over medium-low heat, dissolve the candy into the water swirling occasionally. As the candy continues to melt, it starts to stick together and to the bottom of the pan. When this happens, use a wooden spoon to stir constantly until the Red Hots completely melt and dissolve into the water, about 5-6 minutes. Add the white sugar and cook another minute or until it completely dissolves. Add the red food coloring, stir in completely, and remove from the heat. Set aside to cool. Makes about 1 cup of syrup or 4 cocktails.

To make the cocktail
In a cocktail shaker, add a scoop of ice, the Red Hots simple syrup, vodka, and grenadine. Shake for 30 seconds and strain into a martini glass. Using kitchen scissors, snip a ¼” slit into the side of one gummy heart. Slide it onto the rim of the martini glass and serve. Makes one cocktail.