Hot Chocolate with Rum

Poquito Mas Mexico: Mexican Hot Chocolate with Aged Rum and Maraschino Cherry Liqueur
Makes two drinks

3.3 oz tablet of Ibarra Mexican chocolate
2 ½ cups milk
4 ounces aged rum or dark rum (I used Havana Club Aged Rum)
2 ounces Maraschino Liqueur

Simmer the milk, being careful not to let it boil. Meanwhile, break up the tablet of Mexican Chocolate into pieces. Add the pieces of chocolate to the hot milk and stir until melted and fully combined.

Turn off the heat and pour into a bowl large enough to hold the liquid without it coming to the top. Add the rum and the maraschino liquor. Using a whisk (or a wooden “molinillo,” if you have one), froth the milk by spinning the whisk between your hands. Or, if you’re in a rush, put a small amount of the warm liquid in a blender and pulse it. After frothing, pour into two warm mugs and serve immediately.

by FoodWoolf on January 23, 2010

wheat mint

Wheat & Mint

15 mint leaves
1 1/2 oz. Old Tom Gin
1 oz. of lime juice or juice of 1 lime
1 oz. of simple syrup
Dash of orange bitters
2 oz. Tucher (unfiltered wheat beer) or Blue Moon
Orange slice and a mint sprig for garnish

Directions: Dry-muddle the mint in a mixing glass. Then add lime, simple syrup, and bitters. Add gin. Shake ingredients with ice, and then double-strain ingredients over fresh ice. Top off with beer. Garnish with 1/8 of an orange wedge and a mint sprig.

from:
Riki Altman in Booze Hound, Recipes