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Nothing hits the spot on a hot Summer’s day like a cold frozen treat. It’s been ridiculously hot here in Florida, and that means it’s time to make PALETAS. Some prefer ice cream, others go for Italian ice, but when I need to keep cool my go-to treat is a paleta, the Mexican ice pop that puts a shame to those popsicles you had growing up. Paletas are kind of like popsicles but much more. So, what’s the difference? When you think of popsicles you usually think water, sugar, artificial colors, and flavors. Paletas are typically handmade from natural ingredients like fresh fruits and juices. My favorite part though is the big chunks of fresh fruit frozen all inside of it that you make you want to take a big bite. Now I said Mexican tradition, but honestly, many Latin-American cultures make them, or their own version packed with local flavors, so I won’t even begin to debate who was first. Just know that they are super easy to make, super fun, and so satisfying on a hot Summer day. We typically like to make them ourselves, and when I do I usually make two batches. The regular ones for the kids, and the boozy ones for the adults. Whether you call them “poptails” or “booze pops”, spiked paletas are something you MUST try this Summer. There are just four simple steps:
Step One: Pick your fruit. We typically look for flavors in season. You can go with any fruit you like really but getting fruits in season will taste the freshest and likely be cheaper on your wallet!
Step Two: Choose your liquid: Sometimes we just go for fresh juices like orange, lime, or lemon. For other recipes, you may want a creamier texture and can choose from things like milk, yogurt, half & half, or coconut milk. For spiked versions, any spirit really works. Try swapping out creamy ingredients with a cream liquor (replace with liqueur) like RumChata for a real treat!
Step Three: Pick your spices and sweeteners: Here’s where the creativity comes in. Go as simple as adding sugar or honey, or as extreme as adding in things like mint, chili powder, or coconut flakes.
Step Four: Pour into your molds and freeze for about 5-6 hours and enjoy!
When we make ours, I prefer to use dairy for that extra bit of creaminess in the taste. We made three different versions using RumChata cinnamon rum cream liqueur and they turned out GREAT! Keep in mind if you use alcohol, you’ll want to watch how much you use so that it will freeze. Check out our boozy paletas below and let us know what you think!
Strawberries and Cream
1 cup diced strawberries
1 cup heavy whipping cream
1/3rd cup RumChata
2 tablespoons sugar
Directions: Remove the strawberry stems and put them in a bowl. Take about 1/4th of the strawberries and set aside, then put the rest in your blender or processor. To the blender add in your cream, RumChata, and sugar. Blend and pulse until its blended but not completely liquified. Now take your other strawberries, cut them into small chunks, and put them in your popsicle molds. Next, pour your blended mixture into the molds filling in the spaces between the strawberry chunks. Freeze for 6-8 hours or overnight and enjoy!
1 cup diced Pineapple Chunks
2/3 cup Coconut Milk
1/3rd cup Pineapple Juice
1/3rd cup RumChata
1 tablespoon honey (optional)
Directions: Cut your pineapples into small cubes (or purchase pre-cut chunks) and add 3/4s of them to your blender and put the rest to the side for later. Next add your milk, juice, and RumChata and blend together but do not completely liquify. You can add honey as well, but if you prefer it less sweet you can skip it. Next, cut your leftover pineapple chunks into smaller pieces and add to your molds. Finally, pour your mixture into the molds filling up around the chunks. Free for 6-8 hours or overnight and enjoy.
1 cup diced Mango Chunks
½ cup Orange Juice
½ cup Mango Nectar
1/3rd cup RumChata
½ teaspoon Chili Powder (Optional)
Directions: Dice your mangos into small chunks and add ¾ of them to your blender. Combine orange juice, mango nectar and RumChata in the blender next. Blend together but do not liquify. Next, take your leftover chunks and add them to your molds. Optionally you can add in chili powder for some spice (Mexican style) before pouring your mixture into the molds filling up around the chunks. Freeze for 6-8 hours or overnight then enjoy!
I don’t think you need me to tell you it’s hot outside right? It’s not even Summer yet and already my A/C is cranked up. I guess that’s what I get for moving to Florida? Luckily we’ve become quite clever and finding “unique” ways of staying cool down here and we’re sharing one of those tricks with you now. Frozen booze! Ok, so it’s not a trick so much as it is just being an alcoholic. Remember how much you loved slushies growing up? This hard cider slushy made with Angry Orchard Crisp Apple is the perfect “grown up” version and it’ll definitely keep you cool on those hot Summer days. If you’ve never had Angry orchard, it’s a hard cider with bright, crisp apple flavor that comes from the Sam Adam’s brand family. Our favorite is the elderflower flavor, but there are so many choose from we suggest you try them all. So check out the recipe below and whip up a couple this weekend!
It’s Memorial Day weekend and hopefully all of our readers will be able to enjoy the long(ish) weekend in style. Break out the grills and invite some folks over and make it fun! If you’re looking for a unique way to win over your friends, try this recipe for these boozy popsicles courtesy of HI-Chew
HI-CHEW, is a a fruity chewy candy brand we’ve featured in the past and this time they’ve partnered with Allison Kave of bar/bakery Butter & Scotch to create this boozy popsicle recipe, made with Grape HI-CHEW infused pisco. This ice pop is the bright, fruity and refreshing recipe of your adulting dreams! Easy to make and perfect to serve as part of any celebratory party line-up. Try it this weekend and let us know what you think!
2 ounces Grape HI-CHEW Infused Pisco**
2 cups concord grape juice (chilled)
2 ounces simple syrup
1.5 ounce fresh lemon juice
Method: Combine all of the ingredients in a pitcher or measuring cup, pour into popsicle molds, and freeze until solid, at least 6 hours but preferably overnight. Dip the molds briefly in hot water to release from the popsicles.
**INFUSIONS: The infusion ratio is one piece of HI-CHEW per one ounce of liquor. Soak until fully dissolved.
We’re back! Fresh off a 3-week trip tasting and stumbling our way around Europe for March and all I can say is WOW. It was tough coming back to reality, back to work, back to doing our own laundry! But to be honest, the toughest part of being back stateside has been adjusting to the time. Three weeks of living six, seven, and eight hours ahead of our usual timezone really hit me fast when I got back. Imagine struggling to stay sleep longer than 3 am, or worse, falling asleep on the couch or at my work desk daily around 7 pm. After the first couple of days, I knew I would need to bring in reinforcements so I can stay productive!
Coffee Please! The question was do I coffee in the morning or do I coffee in the afternoon? Honestly, I’ve never been a big morning coffee person. It gives you a good spike but then when it wears off it hits you hard! Plus, I’m a big fan of spiking my coffee to give it a little something extra, and it might not be the best idea to go boozing early in the morning before you head into work… You’ve probably heard of the term Irish coffee before; a little Irish whiskey and Irish cream in your cup of Joe but if you haven’t, just know that if you work in a cubicle farm most of your coworkers are drinking one while you’re working on spell checking your office memo for the sixth time. I like Irish coffee, except the Irish part. In fact, rather than whiskey, I usually go for rum, and instead of creamer or whipped cream, I go with something else…
So last year if you remember, we shared some recipes featuring RumChata, a cream liqueur made with Caribbean rum and dairy cream, and to be honest, we kind of got ourselves hooked. So I started playing around with it in everything: white Russians, milkshakes, desserts and of course COFFEE! Don’t worry, we’re planning on sharing them all soon but for today I thought I’d share my spin on an Irish coffee that I’ll call a Caribbean coffee instead. I like to compliment a strong black coffee with rich Haitian rum, one of our favorites, that adds to it notes of butterscotch and vanilla. Then we tie it all together with RumChata’s vanilla, cinnamon, and real dairy cream and top it off with our own RumChata infused whipped cream. So yea, it’s kind of amazing, too amazing to keep to ourselves. So if you’re struggling to get through your day, or even if you aren’t but you’re a fan of coffee + booze, I suggest you try this and let us know what you think!
RumChata Caribbean Coffee
6 oz Strong black coffee
1 ½ oz Rhum Barbancourt 4 year [or any Caribbean rum]
Directions: Fill your coffee mug with your hot coffee and then stir in your rum. Next add in your brown sugar and let it dissolve. Pour in RumChata and stir to mix it in. Finally top with your whipped cream, and optionally you can garnish with syrup toppings, we chose caramel!
RumChata Whipped Cream
½ cup heavy whipping cream
1 Tbsp RumChata
Directions: Add whipping cream and RumChata to a chilled bowl. Beat with a mixer for 1-2 minutes until desired consistency.
It’s been nearly 3 weeks since the first day of “Spring” but from the looks of the weather around the country it sure doesn’t feel like it! Warm weather or not, there’s no reason you can’t start planning a Spring house party, indoors or out, you just need to find an excuse. Earth Day is April 22nd, so that’s good enough for us! To get you started we’ve got a couple super simple cocktails using one of favorite cider brands, Angry Orchard. 4 Ingredients is all you’ll need to make either of these, and I promise you, unless you hate cider, you won’t be disappointed.
Easy at the Orchard
4 oz Angry Orchard Easy Apple
1 oz Gin
0.5 oz Lemon Juice
0.5 oz Ginger Syrup
3 slices Cucumber
Muddle cucumber in a shaker and then add the rest of the ingredients except Cider and shake then fine strain into a rocks glass and top with Angry Orchard Easy Apple. Garnish with a cucumber slice.
Simple Spring Orchard
4 oz Angry Orchard Crisp Apple
1 oz Pimm’s
1 oz Lakewood Organic Carrot Juice
0.5 oz Lemon Juice
0.5 oz Simple Syrup
Combine all ingredients except for cider in a cocktail shaker and shake. Strain into a pint glass with ice and top with Angry Orchard Crisp Apple. Garnish with a lemon
Sunday is the big game! My hometown Bears let me down again this year but luckily I’m use to disappointment. Will Tom Brady win another one? Will the eagles finally get one? Do you care? For a lot of folks, it’s all about the commercials, the halftime show, the food, and of course the drinks right? You can pretty much guarantee a cool commercial from Budweiser, Coke, and maybe Godaddy. Plus, Justin Timberlake is performing at half time! To celebrate the big game, and JT’s half time performance, Angry Orchard hard cider has teamed up with mixologist Jeremy Oertel to create the Man of the Orchard cocktail, which we’ve shared with you below.
Man of the Orchard
3 oz Angry Orchard Crisp Apple
1.5 oz Aged Rum
0.5 oz Toasted Marshmallow Syrup
Cinnamon Smoked Rocks Glass
*Method: First smoke the rocks glass. Once completed, add Angry Orchard Crisp Apple, Aged Rum and Toasted Marshmallow Syrup over ice. Stir and top with Toasted marshmallow on a stick.
*How to Smoke Rocks Glass:
Light a cinnamon stick on fire using a torch or gas burner on a stove. Blow out flames and allow to smolder. Place on a plate and cover with an upside down rocks glass and let sit for a minute or two. The glass should fill up with smoke.
**Toasted Marshmallow Syrup
1 cup Water
1 cup Sugar
1 tsp Vanilla Extract
8 large Marshmallows
Method: Combine sugar and water in a pot. Bring to a boil, make sure all sugar is dissolved, reduce heat
and allow to simmer. Put marshmallows on a skewer and toast until slightly burnt on the stove burner or with a lighter. Add toasted marshmallows to the simmering syrup and stir until dissolved.Turn off heat and allow to cool. Strain the mixture with a fine strainer. Stir in vanilla extract. Store in the fridge.
January is almost over… came and went didn’t it. Too bad this cold weather couldn’t do the same. Thankfully, January 31st is National Hot Chocolate Day, and that sounds like another great excuse to drink to me! Hot chocolate is one of my favorite go-to drinks this time a year, perfect for keeping warm, and great for adding a little somethin’ extra. To celebrate, we’re sharing a boozy recipe below, created by Allison Kave of bar and bakery Butter & Scotch in Brooklyn. It’s called the Banana Choco Delight, a rich hot chocolate recipe that includes Banana HI-CHEW-infused dark rum for a delicious grown-up version of the classic childhood treat. Feel free to Skip the rum and garnish with a banana HI-CHEW for the kiddies.
Banana Choco Delight
Ingredients (Serves 2):
2 ounces Banana HI-CHEW Infused Overproof Dark Rum**
1.5 tablespoons cocoa
1.5 cups whole milk
3 ounces dark chocolate
1.5 tablespoons sugar
2 tablespoons peanut butter
Whipped cream and banana garnish
In a small saucepan, heat half of the milk until warm, then whisk in the cocoa until no lumps remain. Add the remaining milk, chocolate, sugar, and peanut butter, and whisk until all is melted, smooth, and hot. Remove from the heat, stir in the rum, and divide between two mugs. Top with fresh whipped cream and a slice of caramelized banana.
*The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.
Hope your weekend went well! Our’s came and went, but we did manage to squeeze in a movie at the local theater. This might be sad, but i’ll admit it anyway, my favorite part of going to the movies is the previews. I get so excited seeing whats coming out soon. One that caught our eye was “The Greatest Showman”, coming out next week inspired by the legacy of P.T. Barnum which we all know for the Barnum and Bailey circus. In celebration of its release, Moet has teamed up with a couple of star mixologists, Michelin Star-mixologist, Brian Van Flandern, to create a few seasonal champagne cocktail recipes inspired by the film. We took advantage of them to bring in the new year, but they work for any cocktail party. Try them and let us know what you think!
MOËT RING MASTER
2 ½ oz. Moët & Chandon Imperial Brut
1 oz. Apple Juice
½ oz. Hennessy VSOP Cognac
½ oz. Agave Nectar
½ oz. Fresh Lemon Juice
Orange, Lemon, & Lime Garnishes
Add all ingredients (except Moët) to mixing glass. Add large ice, shake vigorously, add Moët Imperial. Tumble roll back and forth one time to mix in the champagne, and double strain over fresh ice into a highball glass. Garnish with three different size rings of Orange, Lemon and Lime perched inside each other on the edge of the glass.
2 ½ oz. Moët & Chandon Imperial Brut
¼ oz. Ardbeg Single Malt Scotch
1 oz. Fresh Lime Juice
1 ¼ oz. Simple Syrup
Flamed Orange Peel Garnish
Glassware: Cocktail Coup (old Champagne Coup)
Place all ingredients (except Moët) into a mixing tin, add large ice, shake vigorously, add Moët Imperial, tumble roll back and forth one time to mix in Champagne, double strain into a champagne coup glass, garnish with flamed orange peel and serve.