Santa Bourbon Bomb

 Santa Bourbon Bomb—a delightful cocktail that’s perfect for holiday celebrations! 🎅🥃

Santa Bourbon Bomb

Ingredients

1 oz bourbon 🥃

1 oz apple cider 🍏

1 oz cinnamon whiskey (like Fireball) 🍂

1 oz ginger ale or sparkling cider 🥤

Cinnamon stick (for garnish) 🌟

Apple slices (for garnish, optional) 🍏

Ice ❄️

Instructions

Mix Ingredients:

In a shaker, combine the bourbon, apple cider, and cinnamon whiskey.

Add Ice:

Fill the shaker with ice and shake well until chilled.

Strain:

Strain the mixture into a glass filled with ice.

Top Off:

Top with ginger ale or sparkling cider for a fizzy finish.

Garnish:

Garnish with a cinnamon stick and apple slices if desired.

Enjoy!

This Santa Bourbon Bomb is a warm and festive drink that’s sure to bring holiday cheer to your gatherings! 🎅🥃

#fblifestyle #thanksgiving #halloween

Christmas Fireside Coffee Mix

 

Rosella Bourbon Highball

 Rosella Bourbon Highball

For a longer, more refreshing drink, you can create a highball version with rosella, bourbon, and sparkling lemonade or soda. 

Ingredients

• 2 oz bourbon
• 1 oz rosella (hibiscus) cordial
• Fresh lemonade or soda water, to top
• Lemon wheel or fresh mint sprig, for garnish 

Instructions

1. Fill a highball glass with ice.
2. Add the bourbon and rosella cordial.
3. Top with fresh lemonade or soda water and stir gently to combine.
4. Garnish with a lemon wheel or fresh mint sprig. 

Roselle Cordial

 enjoy.

Recipe: Rosella Cordial (Refined Sugar Free)

Method

1. Peel the petals off the pods. Discard the pods, and rinse the petals if necessary. Weigh your petals now so that you know how much rapadura to add in step 3. You need 50g of rapadura for every 150g of petals.
2. Put the petals into a saucepan and add some water. You need to add a decent amount so that your petals don't burn, and also to add volume as this will be your cordial. If you add too much your cordial will be lacking in flavour though. I had 150g of petals and added 500mls of water. Put over medium-high heat. As it starts to simmer, reduce to low heat so that it just bubbles away gently.
3. After about 15 minutes of cooking you'll notice your petals have suddenly gelled down. Now add the rapadura. Stir well to dissolve.
4. Continue to simmer, stirring occasionally until the cordial has reduced and developed a nice depth of flavour, approximately 20-30 minutes.
5. When you're happy with the flavour, remove from heat. Allow to cool slightly before blending with a stick blender to remove any last petal fragments. Bottle and store in the fridge.

To serve, fill half a glass with chilled cordial and top the rest with soda water. Add an ice cube and

Red pepper jelly cheese ball

 

Sweet & Spicy Pepper Jelly Cheese Ball

A Delightful Cheese Ball with a Kick of Sweetness and Heat

Ingredients:

8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

1/2 cup pecans, finely chopped

1/4 cup sweet and spicy pepper jelly

1/4 cup diced hot peppers (such as jalapeños or serranos)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Additional pecans for rolling

Blueberry Dutch Baby

 

Blueberry Dutch Baby 🫐

Ingredients:

For the batter:

3 eggs

2/3 cup milk

2/3 cup flour

1 tbsp sugar

2 tbsp melted butter

1 tsp vanilla

1/4 tsp salt

Blueberry mixture:

3/4 cup fresh blueberries

1 tbsp sugar

1 tsp lemon juice

1 tbsp melted butter (for pan) 

How to: 

Preheat oven to 450 degrees.

First combine ingredients for the batter in a blender or mixer. Mix on high until fluffy and bubbly. 

Next using a 9 inch round cast iron skillet on medium heat place 1 tbsp butter and heat until melted. Add in blueberries, sugar, and lemon juice. Cook for 5 mins. 

Take off the heat and pour batter over the blueberries.

Bake at 450 for 15-18 mins. 

Top with a sprinkle of powdered sugar! 

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