An elegant, coffee-flavored cocktail that’s perfect for after dinner or anytime of the evening.
1 oz Don Julio Blanco
1/2 oz coffee liquor
1/4 oz agave syrup
1 espresso coffee bean
Shake all ingredients together and strain into a martini glass. Float coffee bean as a garnish.

…to make a tasty cocktail with Figg’s Hot Apple Pie, a new non-alcoholic cocktail mix made in Mansfield, Ohio. Apple cider, apple juice, brown sugar, natural flavors and spices combine to give this mix a yummy aroma just like apple pie – all toasted crust, cinnamon, apples and a hint of vanilla.
www.figgshotapplepie.com

Here are a couple of cocktails to warm up a chilly spring evening:
Apple Pie Cocktail
3 parts Figg’s Hot Apple Pie
1 part vodka
Mix and serve over ice.

Honey Apple
1 part almond liqueur
1 part Jack Daniel’s Honey Whiskey
3 parts Figg’s Apple Pie
Shake and pour over ice.

For all of us Irish-for-a-day Americans who want to top off St. Patrick’s Day with an Irish Coffee, a little history – or at least a legend – is in order. The origin of this drink is a bit controversial in some booze circles, but the commonly held belief is that Irish Coffee was born on a cold night in 1942 at the Foynes port in County Limerick, Ireland, where Pan Am sea planes landed at the end of grueling 18-hour Trans-Atlantic flights.

On this stormy night, Joe Sheridan, the chef at the terminal restaurant, was charged with concocting a warming beverage for the arriving passengers. Hot coffee, sugar (some say it was definitely brown sugar), whiskey (Irish, of course) and a layer of cream on top made up the drinks he served. When one passenger asked if it was Brazilian coffee, he replied, “No, it’s Irish coffee.”

A contrary theory is that the Irish Coffee was invented somewhat earlier at The Dolphin, a pub in Dublin, to disguise the taste of bad coffee that was common during the war years.

Hmmm…. Bad coffee? Or Pan Am, seaplanes, a dark and stormy night, weary passengers… We’ll take that version, please.

Oh, and thanks, Joe.

Irish Coffee

4 oz hot black coffee
1 tsp brown sugar
1 1/2 oz Irish whiskey
Heavy cream

Whip the cream by hand so that it is thick but can still be poured.

Preheat a glass coffee mug or goblet with hot water. Discard the water and pour the coffee into the mug then add the whiskey and sugar. Stir to mix. Using a bar spoon, gently pour the cream over the back of the spoon to top the coffee. Do not mix the cream into the coffee; drink the coffee through the cream. Enjoy to the last warming drop. Makes you want to have one right now, doesn’t it?

4 seedless watermelon spears
4 cucumber spears

Slice fruit and vegetables into spears. Infuse with 750ml Corzo Silver Tequila. Refrigerate for 12-24 hours. Serve chilled.

(Fruit will stay good up to three weeks. Makes approximately 17 servings.)

1 part Corzo Silver of Reposado Tequila
1 part agave nectar
2 slices fresh lemon
2 slices fresh Lime
1 slice fresh orange
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2 oz tequila (We prefer reposado)
1 oz triple sec or other orange liqueur
1/2 oz freshly squeezed lime juice
Coarse salt
Lime wedge
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Everyone might like to have the last word, but for Prohibition-era patrons of the Detroit Athletic Club, it had a very special meaning. The Last Word cocktail has resurfaced recently, and it sure is worth digging out of the mothballs.
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1.25 oz Captain Morgan original spiced rum
3 oz cranberry juice
1 oz orange juice
2 oz club soda
Lemon wedge

Pour Captain Morgan and cranberry juice over ice in a cocktail glass. Top with orange juice and soda. Garnish with the lemon wedge.

1 oz Captain Morgan Original Spiced Rum
2 oz pineapple juice
2 oz orange juice
1/4 oz amaretto
Lime slice

Combine all but lime in a shaker. Shake with ice and strain into an ice-filled cocktail glass. Garnish with lime slice.

9 TBS butter cut into small pieces
8 oz high quality dark chocolate
1 cup brewed espresso
2 cups sugar
1 tsp vanilla extract
1/4 cup Sailor Jerry Spiced Rum
2 eggs
2 cups all purpose flour
2 tsp baking powder

Heat oven to 325 degrees F. Put the butter, chocolate and coffee in a sauce pan over medium heat and warm until chocolate melts, Stir occasionally. Set aside to cool for 5 minutes.

Pour chocolate into a bowl and add the next three ingredients. Whisk well until mixed then sift the flour and baking powder over and continue to whisk until all is evenly combined.

Pour into 8” by 8” baking dish that has been greased and lined with parchment paper

Bake for 1 hour 15 minutes or until a toothpick inserted in the middle pulls out clean.

Let cool for an hour before removing from pan.