Bloomery SweetShine

Cranberry Cranberry Clementine Low Proof Tea

April 13, 2016 Sarah Murphy

Sunny T

Today is a perfect day to sit on the back porch with a tall glass of iced tea mixed with our seasonal Cranberry Clementine.

Did you know T created this flavor with her pal, Moe? Well done, gals!

So this one’s for T, in honor of her upcoming birthday this Friday. Be sure to wish her a good one!

What you’ll need:

Fresh brewed tea, sweetened or unsweetened to your taste

Cranberry Clementine SweetShine

Fill a tall glass with ice.

Shake up a bottle of Cranberry Clementine. Just look at that color! It’s all natural, folks.

Pour over ice.

How much, you ask? As much as you like! We like about 1 oz SweetShine to 6 oz tea.

Top with tea.

We like to serve it layered like this when entertaining guests.

Just add a spoon or straw for stirring.

Stir.

Ahhhhhh …

Sunny T with Cranberry Clementine SweetShine.

Cheers!

And Happy Birthday to the Bloomery’s very own sunny T!

Cocktail, cocktail recipe, Cranberry Clementine, low proof, moonshine, summer, SweetShine, tea

Baking Champagne Cupcake Dessert Desserts Peach

April 7, 2016 Sarah Murphy

Peach Bellini Cupcakes

According to T, these cupcakes are “un-bellini-ble”, and we think you’ll agree! This is a 3-part recipe, so we’re breaking it down a little differently this week.

For the champagne cupcakes:

Preheat oven to 350.

1 2/3 c. flour

1 c. sugar

1/4 tsp. baking soda

1 tsp. baking powder

Whisk to combine.

In a separate bowl:

3 egg whites

1 tsp. vanilla extract

1/2 c. sour cream

1/2 c. + 2 Tbsp. champagne

Beat on medium speed until combined.

Gradually add flour mixture to egg mixture while beating at medium-low speed. Occasionally scrape down sides of bowl to incorporate.

Line cupcake pan with wrappers and fill each one about 2/3 with prepared batter.

Bake 18-20 min, until toothpick inserted in the center comes out clean. Allow to cool 2 more minutes in pan.

Move to wire cooling rack to cool completely.

For the peach filling:

1 1/2 c. ripe peaches, peeled and diced

1/4 c. brown sugar

1/2 tsp. lemon juice

1/4 Tbsp. corn starch

1/4 Tbsp. Peach SweetShine

Bring 3/4 cup peaches, brown sugar, and lemon juice to a boil then simmer 10 minutes, stirring occasionally.

Mash peaches.

Add remaining peaches and simmer 5 more minutes.

Combine corn starch and Peach SweetShine, stirring until smooth.

Add to peach mixture, and stir. Simmer until thick.

Remove from heat and chill in refrigerator.

For the peach buttercream frosting:

1 c. unsalted butter, room temp

2 1/2 c. confectioner’s sugar

4 Tbsp. Peach SweetShine

Beat butter on medium-high speed for 5 minutes, occasionally scraping sides of bowl to incorporate.

Switch to medium-low speed and gradually add confectioner’s sugar.

Add Peach SweetShine and beat on medium-high speed until all ingredients are combined.

Assembly:

Use something round to create a hole in the cupcakes.

Fill a piping bag or ziplock bag with peach filling.

Fill cupcakes.

Now top with frosting.

Maybe add some sprinkles for fun.

Peach Bellini Cupcakes with Peach SweetShine.

Cheers!

Baking Cremma Lemma Daiquiri Dessert Lime Rum

March 30, 2016 Sarah Murphy

Key Lime Pie Daiquiri

We’re in the mood to drink our dessert. How does a Key Lime Pie Daiquiri sound? Delicious? We thought so, too.

Here’s what you’ll need:

Equal parts:

Cremma Lemma SweetShine

spiced rum

fresh limeade

What’s a “part”? It can be an ounce, a cup, or whatever you decide, as long as all ingredients are in equal parts.

Pour Cremma Lemma over ice. Be sure to use a shaker or jar with a lid.

Add spiced rum.

Add limeade.

Cover.

Shake vigorously until frothy.

Dip the rim of a chilled glass into simple syrup (equal parts sugar and water, dissolved).

Dip the coated rim in graham cracker crumbs.

Use a strainer or the lid of your jar to strain the cocktail into your prepared glass.

Like so.

Add a slice of lime and whipped cream for garnish, if desired.

Key Lime Pie Daiquiri with Cremma Lemma SweetShine.

Cheers!

Cocktail, Cremma Lemma, Daiquiri, dessert, Key Lime Pie, Mixology, moonshine, SweetShine

Ginger Hibiscus Plum Tea

March 23, 2016 Sarah Murphy

Ginger Plum Hibiscus Tea

Fresh plum, spicy ginger, botanical gin, and hibiscus tea make this cocktail absolutely perfect for this lovely spring weather.

Here’s what you need:

1 plum

1/2 oz Ginger SweetShine

2 oz gin

3 oz hibiscus tea (or more)

Cube half of the plum.

Add to mixing glass.

Measure 1/2 oz Ginger SweetShine.

Pour into mixing glass.

Muddle.

Measure 2 oz gin and pour into mixing glass.

Shake to combine.

Strain into ice-filled glass.

Top with hibiscus tea.

Stir.

Garnish with sliced plums.

Ginger Plum Hibiscus Tea with Ginger SweetShine.

Cheers!

Cocktail, ginger, hibiscus, plum, spring

Ginger Melon Mojito Rum

March 10, 2016 Sarah Murphy

Honeydew Ginger Mojito

We’re dreaming of spring with this deliciously refreshing green drink, which is also perfect for your upcoming St. Patrick’s Day shenanigans. 😉

You’ll need:

1 oz Ginger SweetShine

1 1/2 oz rum

2 oz club soda

1/4 c. fresh honeydew melon, cubed or balled

(you can also freeze some melon for ice cubes)

4-5 fresh mint leaves, plus sprig for garnish

Muddle honeydew and mint in a mixing glass.

Add 1 oz Ginger SweetShine.

Add 1 1/2 oz rum.

Cover and shake vigorously until frothy.

Strain.

We froze some melon balls for ice.

Top with club soda.

Garnish with mint sprig.

Honeydew Ginger Mojito with Ginger SweetShine.

Cheers!

cocktail recipe, cocktails, ginger, honeydew, mojito, moonshine, rum

Black Walnut Egg Flip Whiskey

February 29, 2016 Sarah Murphy

Walnut Flip

It’s Leap Day! What will you do with your extra day this year? We recommend taking a stand against boring, unadventurous drinking with this unusual tipple. Go ahead, take that leap!

You’ll need:

1 oz Black Walnut SweetShine

2 oz whiskey

1 egg

(If you like your flip a little sweeter, add 1 tsp brown sugar)

In a mixing glass, pour 2 oz whiskey.

Add 1 oz Black Walnut SweetShine.

Add 1 whole egg. No, really.

Just like Rocky.

Cover and shake vigorously.

Strain into chilled glass.

Walnut Flip with Black Walnut SweetShine.

Cheers!

Cocktail, Flip, Walnut, Whiskey

Baking Grapefruit Lemon Lime Limoncello Margarita Raspberry Lemon Salt Salt Rim Savory Sugar Sugar Rim Tequila

February 20, 2016 Sarah Murphy

National Margarita Day is Monday, February 22, and this year it just happens to fall on the birthday of the Bloomery’s very own Rita! Oh, girl! You know we’ve got a super special SweetShine drink just for you.

Did y’all know Rita has an alter-ego?

That’s right! She’s often spotted in character as Raspberry Lemon! So, of course we are featuring her favorite flavor in her signature cocktail.

Here’s what you’ll need:

2 oz Raspberry Lemon SweetShine

1 1/2 oz fresh grapefruit juice

1 1/2 oz fresh lime juice

1 oz tequila

For optional grapefruit salt blend:

1 Tbsp grapefruit zest

1/4 c. kosher salt

1/4 c. raw sugar

You’ll need to prepare your grapefruit salt blend ahead of time. It will keep in an air-tight jar for about 2 months.

Preheat your oven to 225. Then simply combine 1/4 c. kosher salt, 1/4 c. raw sugar, and 1 Tbsp grapefruit zest. Mix until well blended, making sure not to leave any clumps of zest.

Spread evenly on a baking sheet lined with parchment paper and bake for about 30-45 minutes, or until grapefruit zest is completely dry and crumbles to the touch. Let the blend cool then gently break up clumps with a spatula. Be careful not to over-bake! Your bake time will depend on how finely you’ve zested your grapefruit.

Now to build the Rita ‘Rita!

Freshly squeeze 1 1/2 oz grapefruit juice.

Add 1 1/2 oz lime juice, also freshly squeezed.

Sweeten it up with 2 oz Raspberry Lemon SweetShine.

Add 1 oz tequila and ice. Cover and shake.

Pour a bit of your grapefruit salt blend onto a cutting board or plate.

Rub the rim of your glass with a fresh, juicy lime wedge.

Swirl the lime-coated rim in grapefruit salt blend.

Fill your prepared glass with crushed ice and strain your cocktail into the glass.

The Rita ‘Rita with Raspberry Lemon SweetShine.

Cheers! And Happy Birthday, Rita!

Uncategorized

February 9, 2016 Sarah Murphy

Chocolate Covered Strawberry Shots

Whether you’re celebrating with your Valentine at home this Sunday or treating your fabulous self, these yummy treats are the way to go.

You’ll need:

Chocolate Raspberry SweetShine

large fresh strawberries

chocolate melting wafers

Be sure to find LARGE strawberries.

Remember, they will have to hold liquid.

Remove the top.

Then remove just enough of the tip so that the berry will stand upright.

You might have to shave off a tiny bit more to be sure the berry stands level.

Carefully core the strawberry.

Now you have a strawberry shot glass.

Dip the bottom into melted chocolate.

(Microwave chocolate 30 seconds. Stir. Microwave 30 seconds more. Stir again. Repeat in 10 second intervals if necessary until chocolate is melted).

Sit the chocolate coated strawberries chocolate-side-down on wax paper.

Once the chocolate hardens fill the strawberries with chilled Chocolate Raspberry SweetShine.

Chocolate Covered Strawberry Shots with Chocolate Raspberry SweetShine.

Cheers!

chocolate covered strawberry, Cocktail, dessert, edible, moonshine, strawberry, SweetShine, valentine recipe

Chocolate Coffee Hot Drinks Whiskey

January 29, 2016 Sarah Murphy

Mountain Mocha

We’re finishing off Irish Coffee Week with a fun little variation featuring our Chocolate Raspberry SweetShine with Black Dog Coffee’s Organic Java Taman roasted right here in Jefferson County, WV!

You’ll need:

1 oz Chocolate Raspberry SweetShine

1 oz Irish whiskey

3-4 oz hot coffee

2 oz heavy cream, lightly whipped

chocolate covered espresso beans (optional garnish)

Before we get into the recipe, we’ve got to tell you about our friends at Black Dog Coffee.

Black Dog Coffee uses only the best specialty grade green coffees from around the world and roasts them in small batches.

As the crew at Black Dog Coffee will tell you, these beans are so fresh you’ll want to slap them!

And they play oh so nicely with Chocolate Raspberry SweetShine.

Let’s make this drink, shall we?

Start with 1 oz Irish whiskey.

Add 1 oz Chocolate Raspberry SweetShine.

Top with 3-4 oz hot coffee. Here we’ve used Black Dog Coffee’s Organic Java Taman.

Lightly whip 2 oz heavy whipping cream.

Gently float the cream on top.

Garnish with a few chocolate covered espresso beans.

Which you can also find at Black Dog Coffee, by the way.

Mountain Mocha with Chocolate Raspberry SweetShine and Black Dog Coffee’s Organic Java Taman.

Cheers!

Anise Black Walnut Cinnamon Holiday Hot Drinks Rum Spicy

January 19, 2016 Sarah Murphy

Black Walnut Hot Buttered Rum

Well, we wished for winter weather, and now it’s here. Don’t fret. We’re continuing our exploration of warming spices this month, and our version of the classic Hot Buttered Rum will warm you up in no time.

You’ll need: