When you think of Christmas movies, this absolutely tops the list. Boris Karloff narrating, Chuck Jones directing, and a sweet & loving puppy? SIGN. ME. UP. There are certainly years that I have resembled the Grinch more than Buddy from Elf. This year the only thing Grinch that I am feeling this season is this delicious cocktail.
This cocktail, The Cuddly Cactus Paloma, is our holiday version of the classic tequila cocktail, the Paloma. The Paloma was originally just two ingredients, tequila and grapefruit soda (Squirt or Jarritos). It was not on the cocktail scene until after the 1950’s, when the grapefruit soda was originally bottled. Since then it has had lots of variations. We have used our 3 Herb Gracious Grapefruit syrup to give this cocktail a savory addition.
Cuddly Cactus Paloma
1.5 oz reposado tequila
1 oz grapefruit juice
1 oz Gracious Grapefruit Syrup
2 sage leaves
Wedge of lime
Club Soda or Tonic Water
In a cocktail shaker, muddle the sage leaves and lime wedge. Add tequila, juice, syrup and ice. Shake until very cold. Strain onto fresh ice and top with club soda or grapefruit sparkling water. Garnish with a grapefruit peel or a fresh wedge of lime.
Max’s Toddy
1.5 oz Gin
1 oz grapefruit juice
1 oz Honey Lavender Elixir
Squirt Lemon Juice
Fill the mug with hot water to warm. Once warm, dump water and add all ingredients. Top with boiling water and garnish with lemon or grapefruit wedge or peel.
These cookies are one of my very favorite for the holidays. All the chocolate in one bite. They are decadent and delicious and will amp you up as well as sugar you up. A cookie fit for Whoville.
Chocolate Chocolate Chip Cookies with Mocha 7 Syrup Cream Filling
Filling
1/2 cup bittersweet chocolate chips (about 3 ounces)
1/2 cup whipping cream
1 teaspoon powdered espresso
2 Tbsp 7 Syrup
3/4 cup powdered sugar
5 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
Cookies
1 cup all purpose flour
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 large egg
2 teaspoons water
1 teaspoon vanilla extract
1 teaspoon instant coffee granules (I prefer Starbucks Via)
2 cups semisweet chocolate chips (about 12 ounces)
For filling:
Stir chocolate chips, cream, espresso powder and 7 Syrup in heavy saucepan over medium heat until chocolate melts and espresso dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes.
For cookies:
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
For Assembly:
Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.
*Actual footage of me after a couple of these cocktails and cookies*
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