Guest Bartender Makes: HOT BUTTERED RUM

hot buttered rum recipe

This week, Rachael Hammon, of The Paraders blog, joins us with a decadent hot buttered rum recipe- a perfect finishing touch to Winter! Be sure to check out The Parader’s online vintage shop that’s full of drool-worthy vintage and even includes plus-size pieces. Thanks for joining us, Rachael!

Chicago winters have a way of chilling me to the bone and leave me wishing for blankets and some serious Netflix. Since it’s cold half of the year here, I’ve taken to learning how to make some pretty delicious cold-weather drinks.  I adore anything that involves cider, hot chocolate, tea or coffee and recently ventured to try a Hot Buttered Rum.  I’ve changed the traditional recipe a bit to suit my tastes…let me know what YOU think!

hot buttered rum ingredientshot buttered rum how tohot buttered rum with cinnamon stickshot buttered rum recipe

  • pat of butter (at room temperature)
  • teaspoon of brown sugar
  • shake of ground cinnamon
  • shake of ground nutmeg
  • shake of ground allspice
  • a couple drops of vanilla extract
  • bottle of dark rum
  • whole milk (or water)

hot buttered rum recipeIn a small bowl, mix the butter (best if soft) with a shake of cinnamon, nutmeg, and allspice, plus the brown sugar and vanilla extract. Muddle it all together until it’s soft and mixed. In the meantime, heat up (or steam) about a cup of milk. Spoon the buter mix into a coffee mug, add a shot or two of dark rum, pour in the heated milk, and stir. Once the butter and spices have mixed evently, and the sugar has dissolved, add a stick of cinnamon, and sip away!

A traditional Hot Buttered Rum calls for boiling water instead of milk, but I prefer milk or cream to cut some of the hard alcohol taste. The milk works so well with the spice combination too!

all photos by Ruben Cantu and edited using Mandi’s Photoshop Actions

hot buttered rum make at homehot buttered rum from The Parader's Vintageguest bartender blog series

Guest Bartender Makes: A CEASAR

cesar canadian bloody mary cocktail

This week we have another vintage-loving mama here to share with us a very Canadian cocktail- The Ceasar. I’m really curious to try this one, because I’m a big fan of tomato and spice. Be sure to visit Jill’s newly redesigned website, Lune Vintage, and check out the fabulous vintage stock she has for sale too!

“I have a few go to cocktails, but my favorite evening starter is the Caesar! It’s also a Canadian invented cocktail. Consider it a Bloody Mary with a delicious twist. Can you guess what the secret ingredient is? Well it’s clam juice of course!”

cesar canadian cocktailcesar canadian cocktail

cesar cocktail

“The main ingredient you will need to make the perfect Canadian Caesar is Mott’s Clamato juice. Since we’re adding our own spice in this recipe  I’d recommend using the original version but it also comes in extra spicy and with horseradish.”

  • 4 oz clamato juice
  • 1 to 1 1/2 oz. vodka
  • sea salt
  • peppercorns
  • Tabasco sauce
  • Worcestershire sauce
  • celery garnish
  • lime wedges
  • ice

canadian cocktail“Start off by preparing your glass. Run a slice of lime along the rim (I love using mason jars) and pounce it in some sea salt. Squeeze another lime wedge into the glass and add 4 dashes of Worcestershire sauce and 2 dashes of Tabasco sauce. Fill the glass with ice and add the vodka and clamato juice. Stir up the mixture with a celery stick and add a pinch of peppercorns and salt to the top. There you have it, a classic Canadian drink to start your night off with a kick. Try it, you’ll love it!”

Thanks for sharing, Jill!

jill of lune vintage guest bartenderguest bartender blog series

Guest Bartender Makes: JARJITOS

vodka mojitos in a jar

Today my  blogger friend Amanda Thomas of Here Comes the Sun shares her take on a fresh favorite- vodka mojitos in a jar! Here’s what Amanda has to say about the drink:

It’s summertime here in New Zealand at the moment, and there’s nothing quite like a fresh and fruity cocktail to get you through a heat wave. Mojitos are traditionally made with white rum, but in our home we have a tradition of making them with vodka and we think it tastes just as good! If you want more of a fruit-kick it also tastes great with a flavoured vodka like strawberry or passionfruit. The mint leaves give it a beautiful fresh taste and it’s always a hit at picnics and dinner parties. Enjoy!

vodka mojitos in a jarvodka mojitos in a jar

  • Large glass jug, mason jars + straws
  • 500ml Vodka
  • 750 ml soda water
  • 1 cup lime juice (fresh if possible, we had to use bottled as we couldn’t get enough limes)
  • 4 fresh limes
  • 16 sprigs of mint leaves
  • 4 tbsp sugar
  • Ice cubes

Cut up four of your limes into wedges and place them into your jug along with the vodka and soda water. On the stove, melt equal parts sugar and water until the sugar is dissolved and add this syrup to the jug as well. Mix in fresh mint leaves (crush them a little first so that the essential flavours are released) and one cup of lime juice. Stir the jug and serve into jars filled with 3-4 cubes of ice. Slice your final lime through the middle to create circular segments and place one segment on each of the mason jars for garnish.

vodka mojitos in a jar from Amanda Thomas of Here Comes the Sun

Guest Bartender Makes: A LIGHT IRISH CREAM

low calorie irish cream recipe

I love a good creamy cocktail, but am not a huge fan of all of the calories that come with it. Thankfully, my long-time blogger friend, Danielle Thompson of Kitschy Digitals, is here to share a low cal Irish cream recipe with us! Here’s what she has to say about the drink:

Around the holidays last year, I was wanting to make sure that I could splurge on sweets (since I have a major sweet tooth!), but not overdo it. I also knew I’d be drinking lots of cocktails around this time (drink and be Merry, right?) and I knew those would be a lot of extra empty calories. So I opted for a low-fat, low-calorie version of my drink of choice, Irish Cream (adapted from this recipe) – and believe it or not, it is heavenly! I still love drinking it now, even after the holidays, and with St. Patrick’s Day coming up soon, it fits the theme.

low fat irish cream recipe

low fat irish cream recipe

  • 1 clean empty bottle with a secure lid to store your Irish Cream in the refrigerator
  • 1 1/3 cup Irish Whiskey (I used Bourbon because that is what we had around the house. If you want to be a purist, by all means, use Irish Whiskey! You can read an interesting post on the difference between Bourbon and Irish Whiskey here if interested.)
  • 1 Cup Unsweetened Coconut Milk
  • 2 tbs Sugar-Free Chocolate Syrup
  • 1 – 14 oz can Fat Free sweetened condensed milk
  • 1 tsp instant coffee
  • 1 tsp vanilla extract
  • 1 tsp almond extract

low calorie irish cream recipe

Just mix them all together on high speed in a blender! Super easy. Once it’s thoroughly mixed, pour over ice.

To make the candy garnishes, you will need:

  • Four Leaf Clover Chocolate Mold (I bought mine locally in Atlanta here but you can also find them on their website)
  • Green or Mint Colored Melting Wafers
  • (Optional) Edible Green Pearl Dust to give it a shimmery look (I used this)
  • (Optional) Paint Brush

Put your melting wafers in a microwave safe bowl. Microwave for a minute and then take out your bowl and mix your chocolates with a spoon. Keep heating the wafers in 20 second intervals and stirring in between. Once they are thoroughly melted, spoon a small amount of chocolate into each clover in your mold. Once they’re filled, lightly tap the mold on a counter top to remove any air bubbles and to even out the chocolate. Carefully set your filled mold in the freezer for 10 minutes. Pull them out and tap on the back of your chocolate mold to release the four-leaf-clovers. You can leave them as-is, or brush on your Green Pearl Dust, making sure to get into the crevices of the clover with your paint brush. Serve them with your Irish Cream, or add one to your drink as a garnish!

st. patrick's day candy garnish for drinksblogger cocktail recipes