Dark Mark - Dissolve 1 cup sugar in 1 cup water over heat. Steep 2 cinnamon sticks in syrup for 15 minutes, Remove cinnamon sticks. Store syrup in refrigerator for 3 weeks. - Into a mixing glass half-full of ice add 2 1/2 oz. rye whiskey, 1/4 oz. Benedictine, 1/4 oz. cinnamon syrup, 2 dashes of Angostura Bitters and stir. Garnish with an orange twist.
Frozen Butterbeer Ingredients: For the butterbeer: 1 1/2 cups cream soda 6 tablespoons butterscotch schnapps 2 cups ice For the foamy topping: 6 tablespoons heavy cream 1 tablespoon butterscotch schnapps Directions: Combine cream soda, schnapps and ice in a blender. Blend until slushy. Pour into a glass or mug. In a small bowl, combine heavy cream and schnapps. Using an electric mixer, whisk together until almost whipped. You want the cream mixture to be slightly loose, not…
Butterbeer-tini -INGREDIENTS- 2 oz vodka - 1 oz butterscotch schnapps - 2 oz cream soda - 1 oz half and half - Butter - Sugar -DIRECTIONS- Dip the rim of your glass in the butter and then the sugar to coat the rim. Pour vodka, butterscotch schnapps, cream soda and half and half into a martini shaker filled with ice. Shake lightly until combined and chilled. Pour the mixture into the glass and serve.
Unicorn Blood Serves 1 1.5 oz silver tequila 1.5 oz St. Germain (elderflower liqueur) 1 oz lemon juice Add everything to a cocktail shaker with ice and shake (hard!) for a full 20 seconds. Strain into a coupe glass.