Hot Apple Bottom cocktailHot Apple Bottom 

By Willy Shine

Ingredients:

1.5 oz. Appleton Estate Reserve Blend

bar spoon Pedro Ximenez sherry

.5 oz. 2-1 honey syrup

2 heaping bar spoons spiced maple butter*

1.5 oz. apple cider

Garnish: Grated nutmeg and cinnamon sticks

Preparation:

Heat the apple cider to its boiling point while combining the rest of the ingredients in a handled mug. Pour the hot cider into the mug and stir to combine. Dust with nutmeg, garnish with a cinnamon stick and serve.

Make Ahead: Maple Butter

4 oz. butter

4 oz. maple syrup

pinch ground cinnamon

pinch ground clove

pinch ground nutmeg

Melt the butter and stir in the rest of the ingredients to combine. Chill until ready to use.

Tip Trick:

When making this drink prepare your spiced butter in advance and leave in the cooler in your station. Tip & trick referring to all hot drinks don’t make it so hot that the guest cannot sip it right away. Even in a hot drink you want to deliver the cocktail at a temp in which it is perfect in the first two sips.

 

Buccaneer's BootyTrapBuccaneer’s Booty Trap

By Willy Shine

Ingredients

1Ž2 oz. honey syrup (3:1)
1 1Ž2 oz. Appleton Estate Reserve Blend
1 bar spoon Cinnamon Butter Mix*

Garnish: cinnamon stick

Make Ahead: Cinnamon Butter Mix

1Ž2 stick of unsalted butter melted

1Ž4  tsp. ground cinnamon

Stir together, then refrigerate.

Preparation

Add all ingredients into a footed tempered glass or mug, and steam under a cappuccino maker until hot, then stir. Garnish with cinnamon stick and serve.

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Buccaneer's BootyTrap cocktail