drinksbyevie (2026)

22/01/2026

I live by the major food group called the snack plate

22/12/2025

Espresso martini but make it festive ✨ Let me show ya how to use to give the classic espresso martini a cozy, seasonal, and veryyyy yummy twist

JACK’S GINGERBREAD ESPRESSO MARTINI –
• 2 oz Jack Daniel’s Bonded
• ½ oz coffee liqueur
• ½ oz amaretto
• 1 oz espresso
• ½ oz gingerbread syrup
• Garnish: crushed gingerbread cookie rim, 1 coffee bean
To prep the rim, brush some of the gingerbread syrup on the side of a coupe and sift the crushed gingerbread cookies directly on top. Place in the freezer while you build the cocktail. Add all ingredients into a shaker, fill with ice, and shake hard for about 15 seconds. Double strain into chilled coupe glass and garnish with 1 coffee bean.

GINGERBREAD SYRUP –
• 1 cup water
• 1 cup brown sugar
• 1 tbsp molasses
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ⅛ ground cloves, or 4 whole cloves
• ⅛ tsp ground allspice
• pinch of salt
Add all ingredients into a saucepan, stir to combine, and simmer for about 10 minutes on medium low heat until everything is dissolved and incorporated. Remove from heat, let it steep until it reaches room temperature, and strain into an airtight bottle.
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TN Wsky 50% ALC/VOL, JACK DANIEL DIST, Lynchburg, TN.
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Please do not share or forward this content with anyone under the legal drinking age.

19/12/2025

one of my favorite holiday cocktails of all time: the coconut rum white russian ❄️✨

• 2 tbsp coconut shavings
• 2 tbsp virgin coconut oil
• 6 oz white rum
• 6 oz aged rum
• coffee liqueur
• heavy cream
• Garnish: grated nutmeg

Directions:
To make the coconut oil fat-washed rum, toast the coconut shavings on dry heat in a small sauce pan. Add coconut oil and melt (medium heat). Add to a jar with both rums and freeze overnight. The next day, strain through cheesecloth over a fine mesh sieve into a clean jar.
To make the cocktail, add 1½ oz of the prepared rum and 1 oz of coffee liqueur to a cocktail mixing glass with ice. Stir until chilled. Strain into a rocks glass over a large ice cube and top with heavy cream. Garnish with grated nutmeg.
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14/12/2025

BABY IT’S COLD OUT THERRREEEEE warm yourselves up with this absolutely bonkers of a hot buttered rum recipe 😮‍💨

MISO CHAI HOT BUTTERED RUM —
• 1 tbsp whipped miso brown sugar butter
• ½ oz vanilla cinnamon syrup
• ½ oz amaretto
• 1½ oz aged rum
• 1 cup strongly steeped chai tea (2 bags : 1 cup water)
• garnish: whipped cream, sifted cinnamon, cinnamon stick
Add the butter, syrup, and booze to a mug. Top with the hot chai tea and stir to melt the butter/combine everything. Top with whipped cream, cinnamon, and cinnamon stick.

WHIPPED BUTTER —
• 1 stick unsalted butter, softened
• ¼ cup light brown sugar
• 2 tbsp maple syrup
• 2 tsp ground cinnamon
• 1 tsp red miso paste
To a bowl, add all ingredients and whip until fluffy and combined (about 3-5 minutes).

VANILLA CINNAMON SYRUP —
• 1 cup sugar
• 1 cup water
• 3 cinnamon sticks
• 1 tbsp vanila extract
Add everything but the vanilla to a saucepan on medium low heat until sugar is dissolved. Remove from heat, stir in the vanilla extract, and steep until it reaches room temp. Remove cinnamon sticks and store in the fridge.

WHIPPED CREAM —
• 1 cup heavy cream
• pinch of salt
• 1 oz vanilla cinnamon syrup
Whip everything until you reach stiff peaks.
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09/12/2025

can’t ever forget the original ‘nog (i still stand by this recipe)! ❄️

INGREDIENTS —
• 6 egg yolks
• ¾ cup sugar
• 1 cup heavy cream (or full-fat coconut milk)
• 2 cups whole milk (or nut/plant milk)
• 1 tsp ground nutmeg
• ½ tsp of vanilla
• pinch of salt
• ¼ cup amaretto
• ½ cup bourbon (or dark rum!)
¥ garnish: whipped cream, cinnamon stick, ground nutmeg

DIRECTIONS —
Separate egg whites from egg yolks (save egg whites for other use, like in a frothy cocktail!). Place yolks in a large mixing bowl and add ¾ cup of sugar. Whisk until light, fluffy, and at least doubled in volume. It should also lighten in color. Set aside.

In a medium sauce pot, combine 1 cup heavy cream, 2 cups whole milk, 1 tsp ground nutmeg, ½ tsp vanilla extract, and a pinch of salt. Heat milk to 160F.

Remove the heat and slowly pour milk into egg mixture, small amounts at a time, whisking vigorously as you go. Be careful not to add the entire hot milk mixture at once to avoid egg curds!

Once the milk and eggs have reached a velvety consistency, add the ¼ cup of amaretto and ½ cup of amaretto and stir to incorporate.

Chill in the refrigerator for at least two hours before serving. Top with whipped cream, ground cinnamon, and freshly grated nutmeg.

This makes approximately 4 servings and lasts in the refrigerator for about 2-3 days.
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