A really delicious warm signature cocktail is the perfect addition for fall and winter Lake Tahoe weddings. Create a cozy atmosphere for your guests to enjoy their tasty beverage with a fire, warm colored decor and beautiful Pendleton throws; like this setting from California Vintage Rentals:
Hot Buttered Rum from Not Without Salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon kosher salt
1 stick unsalted butter, soft
2 cup dark brown sugar
Cream together the butter, spices and sugar. At this point you can roll up the mixture with parchment into a log. Cover well and refrigerate or freeze for later use. In the fridge the mixture will keep for two weeks, in the freezer a couple of months.
In a mug add a tablespoon of the butter and sugar mixture (the original recipe called for 2 tablespoons but we found 1 was great). Top with a couple ounces of rum and roughly 1/2 cup of hot water.
Dirty Chai Toddy Food 52
For the Chai:
8 ounces half and half
4 ounces water
1 cinnamon stick, broken in half
2 black cardamom pods, crushed with a mortar and pestle
5-6 pink peppercorns, crushed with a mortar and pestle
1 1/2 inch piece of fresh ginger, peeled and flattened with the flat side of a large knife
2 tablespoons Turbinado sugar
2 sachets of organic whole leaf black tea, preferably Assam
For the Dirty Toddy:
2 ounces espresso (I used Stumptown Roasters Hairbender)
2 ounces Knob Creek, or other good quality bourbon
Combine half and half, water, spices and sugar in a small saucepan. Bring to a boil and simmer for 8 minutes, stirring occasionally. Remove from heat. Add black tea sachets and steep for 5 minutes. Remove tea sachets, strain out spices and split chai between two pre-warmed teacups. Add one ounce of espresso and one ounce of bourbon to each teacup. Sit back and enjoy.
Honey-Pomegranate Mulled Wine from Dinner Was Delicious
1 Bottle of Red Wine (low-mid range Zinfandel and Cabernet work well)
2 cups pomegranate juice
1/4 cup honey
1 Cinnamon Stick (Mexican cinnamon is particularly nice)
1 teaspoon whole clove
Combine all of the ingredients in a large heavy pot, like a dutch oven, or your crock-pot. Stir well to dissolve the honey, slowly warm over low heat, without boiling. Keep it barely hot all day, topping up with more wine, juice, and honey, for guests, or down it in one go. No Judgement. Serve in mugs or thick, heat-safe glass, with a big plate of gingersnaps.