Bloomery SweetShine

Chocolate Chocolate Raspberry Cocktail Root Beer Rum

January 5, 2017 Sarah Murphy

Grown-up Root Beer

You guys, you’ve gotta try this! There’s an ever-growing trend of hard sodas hitting the market, but we have another fun way to make your favorites all grown-up! Today we’re playing with root beer, since it seems to have inspired the hard soda revolution, and our dreamy Chocolate Raspberry SweetShine.

Here’s what you’ll need:

1 1/2 oz rum, chilled

1 1/2 oz Chocolate Raspberry SweetShine, chilled

1 (12 oz) bottle root beer, chilled

Whipped cream & maraschino cherry (optional)

Pour 1 1/2 oz rum into frosted mug.

Add 1 1/2 oz Chocolate Raspberry SweetShine

Carefully top with root beer.

Add as much whipped cream as you like.

And a cherry on top!

Creamy, smooth, delicious … Grown-up Root Beer with Chocolate Raspberry SweetShine.

Cheers!

Black Walnut Vodka

December 30, 2016 Sarah Murphy

The Dude Imbibes

“Careful, man! There’s a beverage here.” – The Dude

Inspired by the favorite drink of the Dude, played by Jeff Bridges in The Big Lebowski, here is a SweetShine version of the classic White Russian.

What you need:

1 1/2 oz vodka

1/2 oz Black Walnut SweetShine

2 oz half & half

That’s it. Just three ingredients!

In a mixing glass combine 1 1/2 oz vodka …

1/2 oz Black Walnut SweetShine …

And 2 oz half & half.

Add ice.

Cover and shake until frothy.

Pour into glass.

Doesn’t that look wonderful?

Yum!

You can get fancy if you like. We prefer to add a chocolate wafer stick.

The Dude Imbibes … with Black Walnut SweetShine.

Cheers!

black walnut, Cocktail, cream, vodka, white russian

Ginger Pumpkin Spice Rum

December 16, 2016 Sarah Murphy

Boozy Gingerbread Hot Chocolate

boozy hot chocolate, ginger, gingerbread, holiday drinks, Hot Drinks, pumpkin spice, SweetShine

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Cranberry Clementine Uncategorized

December 1, 2016 Sarah Murphy

Cranberry Clementine Bundt Cake

Say WHAT!? Oh, yes. Fresh cranberries and clementine zest give this cake an excellent flavor, and we push it right over the edge with our Cranberry Clementine SweetShine glaze.

Here’s what you need:

1 1/2 c. fresh cranberries

1 Tbsp. clementine zest

3 eggs

2 tsp. baking powder

1 1/2 c. flour

1 c. powdered sugar

1/4 tsp. salt

1 1/8 c. sugar

1/2 c. butter

1 c. sour cream

2 Tbsp. Cranberry Clementine SweetShine

juice of 2 clementines

*Preheat oven to 350 degrees

First, cream together butter and sugar until combined.

Add eggs 1 at a time, mixing until incorporated.

Add clementine zest.

Add clementine juice.

Add sour cream, and mix until incorporated.

Add flour.

Add salt.

Add baking powder, and mix until combined.

Add 1/4 c. cranberries and stir.

Grease a bundt pan and evenly sprinkle with 2 Tbsp. sugar.

Pour 1/4 c. cranberries into the pan.

Pour batter into prepared pan and bake for 50-55 minutes or until pick inserted in center comes out clean.

Let cake sit in pan for 5 minutes after removing from oven, then turn cake over on a wire rack to cool.

While cake cools, prepare glaze by mixing powdered sugar with Cranberry Clementine SweetShine and whisk to combine.

Pour over cooled cake.

Enjoy!

Baking Dessert Desserts Fall Holiday Ice Cream Pumpkin Pumpkin Spice

November 9, 2016 Sarah Murphy

Pumpkin Pecan Cobbler

Move over, pumpkin pie! We’ve got something even better to try this Thanksgiving.

Here’s what you’ll need:

1 c. plus 3 Tbsp all purpose flour

2 tsp. baking powder

1/2 tsp salt

3/4 c. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 c. pumpkin puree

1/4 c. milk

1/4 c. melted butter

1 1/2 tsp. vanilla

Topping:

1/2 c. sugar

1/2 c. pecans

1 1/2 c. HOT water

Reduction:

1 c. brown sugar

1/2 c. Pumpkin Spice SweetShine

*Preheat oven to 350 degrees

Combine flour, baking powder, salt, sugar and spices in a medium bowl and blend.

In a separate bowl combine pumpkin puree, milk, butter and vanilla and blend.

Add wet ingredients to dry ingredients.

Spread evenly in greased baking dish.

In another bowl, combine sugar, brown sugar, and pecans for the topping.

Blend it all together.

Sprinkle topping over pumpkin mixture.

Pour hot water right on top.

Don’t stir.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

While your cobbler cools, combine brown sugar and Pumpkin Spice SweetShine for the reduction.

Simmer over medium heat until it reduces by half.

Scoop out a piece of cobbler.

Cover it with vanilla ice cream.

Drizzle with Pumpkin Spice reduction.

Be sure to add a little on top of the ice cream.

Pumpkin Pecan Cobbler with Pumpkin Spice SweetShine.

Cheers!

Apple Baking Cheesecake Ginger

November 4, 2016 Sarah Murphy

Cheesecake Baked Apples

The days are a little shorter, the nights are a little colder, and all we want is to be all warm and cozy. One bite of these ooey gooey cheesecake baked apples will take you there.

Here’s what you need:

4 apples

1 oz Ginger SweetShine

4 Tbsp. melted butter

2 Tbsp. brown sugar

1 tsp. cinnamon

2 blocks cream cheese, softened

1/2 c. powdered sugar

1/2 tsp. vanilla extract

pecans

Preheat oven to 400 degrees.

Gala apples have a mildly sweet flavor that makes them perfect for baking, but use whichever variety you prefer.

Cut off the tops.

And scoop out the insides.

In a mixing bowl combine butter, brown sugar, and cinnamon.

Stir to dissolve sugar.

Add Ginger SweetShine and stir again.

Place apples in a baking dish and cover with sugar mixture. Bake 20 minutes.

While you wait, combine cream cheese, sugar, and vanilla in a mixing bowl and beat until smooth.

Remove apples from the oven and fill with cream cheese mixture.

Top with pecans.

Bake another 10 minutes.

Cheesecake Baked Apples with Ginger SweetShine.

Cheers!

Basil Halloween Lime Limoncello Vodka

October 29, 2016 Sarah Murphy

Man Eater

“Feed me, Seymour!” – Audrey 2, Little Shop of Horrors

Is the song playing in your head right now?

Whether you’ve seen the show on Broadway or in many of it’s screen adaptations, everyone remembers it’s star, Audrey 2 – the man eating menace. Now here is an opportunity for a horrific cocktail garnish!

What you need:

1 oz Limoncello SweetShine

2 oz vodka

1/2 lime, plus 1 lime for garnish

fresh basil

Slice half of a lime and add it to a mixing glass.

Add 3-4 fresh basil leaves.

Muddle.

Add Limoncello SweetShine.

Add vodka and ice.

Cover and shake until ice cold.

Strain into chilled cocktail glass.

Use a pumpkin tool to carve scary teeth into a lime.

It’s helpful to work in semicircles starting in the “front”.

Skewer with 2 big basil leaves.

Man Eating garnish!

Just make sure this sneaky little guy doesn’t drink too much of your delicious cocktail.

Man Eater with Limoncello SweetShine.

Cheers!

Beet Fall Ginger Halloween Lime Vodka

October 28, 2016 Sarah Murphy

Beetlejuice, Beetlejuice, Beetlejuice!!!

“It’s SHOWTIME!” – Beetlejuice

In Tim Burton’s classic, Beetlejuice, two recently departed souls find new tenants in their home and make several attempts to scare them away, including the face shown below. Doesn’t that just scream “fun cocktail garnish” to you? No? Just us? Alright then. We’ll show you how to make it, anyway.

Here’s what you’ll need:

Cocktail:

1/2 oz Ginger SweetShine

1 oz Vodka

2 oz beet juice

juice of 1/2 lime

Garnish:

sliced beets

candy eyeballs

Slice a lime in half.

Squeeze lime into glass over ice.

Add Ginger SweetShine.

Add vodka.

Add beet juice.

Stir.

Slice a beet into a tongue shape.

Skewer with cocktail pick.

Rest on the edge of the glass and add 2 candy eyeballs.

Beetlejuice with Ginger SweetShine.

Cheers!

beet, beetlejuice, Cocktail, ginger, halloween, vodka

Almond Amaretto Cherry Chocolate Cremma Lemma Halloween Lemon Uncategorized Vodka

October 25, 2016 Sarah Murphy

Pennywise

“We all float down here.” -Pennywise

Oil Painting by kelendersart.

We’ve all had nightmares starring this creepy clown from Stephen King’s It, which makes him the perfect inspiration for a truly terrifying Halloween cocktail that is sure to give your guests a terrible fright.

Here’s what you’ll need:

F0r cocktail:

1 1/2 oz vodka

1 1/2 oz Cremma Lemma SweetShine

1/2 oz amaretto

splash lemon juice

For garnish:

1/2 c. white chocolate chips

1/4 c. sliced almonds

6 maraschino cherries

red sugar

foil or wax paper

Heat white chocolate chips in 15 second intervals in the microwave, until just barely melted.

Line the counter with foil or wax paper.

Use a spoon to create a mouth shape.

Sprinkle with red sugar.

Insert almond teeth.

Add a cherry nose.

This recipe makes 6 scary clown mouth garnishes, but be sure to make them one at a time since the chocolate hardens quickly!

In a mixing glass, or in this case a mason jar, pour vodka over ice.

Add Cremma Lemma SweetShine.

Add amaretto.

Squeeze a wedge of lemon for a splash of juice.

Cover and shake vigorously until ice old.

Prepare a chilled cocktail glass with a partial sugar rim. Just use the fall out from your clown mouth garnishes.

Strain the cocktail into your glass.

Add your creepy clown mouth, and try not to have a nightmare after drinking it.

Pennywise with Cremma Lemma SweetShine.

Cheers!

Uncategorized

October 20, 2016 Sarah Murphy

Invest Today!

Hey Friends and Fans–

Bloomery is launching a NEW Regulation Crowdfunding investment campaign. We are partnering with Wefunder, the largest Regulation Crowdfunding portal by every measure! Join us on the journey to take SweetShine nationwide!

For more information about our company, our offering, and to make and investment, please visit: www.wefunder.com/bloomery!

In appreciation,

Linda, Tom and Rob and the Bloomery Team

Bloomery SweetShine

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