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Category Archives: Boozy

Thirsty Thursday | Rosemary Greyhounds

18 Thursday Feb 2016

Posted by BakedNorthwest in Boozy, Thirsty Thursday

≈ 3 Comments

Tags

cocktail, drinks, grapefruit, grapefruit juice, rosemary, vodka

IMG_1147

Here we go again with herb-infused syrups! It really is the easiest way to make a regular old cocktail a little more fancy…

I first had a drink like this at a place I used to work near…I don’t want to call it a bar, I don’t want to call it a restaurant, it wasn’t quite a chain but there was definitely more than one location in the greater Seattle area…but a guy we worked with just called it the “close and gross” and it was so true but so good at the same time. Thank God we at least had somewhere within walking distance that had alcohol. And alcohol is always good, especially after work (or during your lunch hour). The Close and Gross had a Rosemary Greyhound that blew me away when I ordered it. Luckily I was able to recreate the drink at home and conjure up some old memories from a city and job well past.

Recipe Notes: I found that using grapefruit vodka mellowed the drink out a little, but regular vodka works fine too. The rosemary syrup has a pretty strong flavor as well, so go easy on it and decide how much you like in your drink. I think this cocktail could also benefit from a small splash of cranberry juice to make the drink a little more pink and level out some tartness.

Recipe
Rosemary Greyhound
By Baked Northwest
Makes 1 Cocktail

Ingredients

  • 2 ounces Grapefruit Vodka
  • 2 ounces Grapefruit Juice
  • 1/2 ounce rosemary syrup (recipe follows)
  • 1 cup sugar
  • 1 cup water
  • 7-8 fresh rosemary sprigs

Directions

1. Make the rosemary syrup: In a small saucepan, combine 1 cup water, 1 cup sugar, and 4-6 rosemary sprigs . Bring to a boil, stirring until sugar is dissolved, then reduce heat and simmer 10 minutes. Let cool, then strain out herbs.

2. Add vodka, grapefruit juice, rosemary syrup, and ice to a cocktail shaker. Shake, strain into a martini or a rocks glass, and garnish with rosemary sprigs.

Thirsty Thursday | Thyme Gimlets

14 Thursday Jan 2016

Posted by BakedNorthwest in Boozy, Entertaining, Thirsty Thursday

≈ 2 Comments

Tags

boozy, cocktail, cocktails, Gimlet, gin, lime, Simple Syrup, thyme, vodka

Thyme Gimlets

There’s nothing quite like a good homemade cocktail – it’s a lot more economical than going out and I’m not above drinking something fancy while wearing sweatpants.

The thing about homemade cocktails is they have to have few ingredients and be relatively simple to make. When I see a cocktail recipe I’ll typically dismiss it if there are tons of special liqueurs and ingredients. I’ll leave the flaming coffees to the professionals…I want something easy to make that is a little more elevated than mixing booze with soda. Usually all you need is alcohol + simple syrup + a mixer, the more natural and less sweet the mixer, the better!

Thyme Gimlets

Continue reading →

Thirsty Thursday | Extra Boozy Bellinis

24 Thursday Dec 2015

Posted by BakedNorthwest in Boozy, Breakfast, Entertaining, Holidays

≈ 1 Comment

Tags

Bellini, Bellinis, champagne, Mimosa, peach, peaches, Prosecco, Sparkling Wine

IMG_9906

When I was pregnant, I fantasized about having a fizzy Bellini around Christmas. Since my original due date was December 22nd, I was really hoping for a Christmas Bellini, it was all I wanted! Things have a funny way of working out, don’t they? Turns out I could have started drinking Bellini’s in mid-November, but of course, I didn’t get around to making one until Christmas anyways.

IMG_9799

Recipe
Extra Boozy Bellini’s
By Baked Northwest
Makes 6-8 Drinks

Ingredients

  • One (1 lb.) bag of frozen peaches
  • 1/2 cup triple sec or other orange liqueur
  • 1/4 cup vodka
  • 2 tbsp. peach jam or preserves
  • juice from 1 lemon (about 2 tbsp.)
  • Champagne, Prosecco, or any other Sparkling Wine for serving

Directions

Add the peaches, triple sec, vodka, peach jam, and lemon juice to a blender. Blend on high until smooth. You can add extra booze (or water) to the mixture if it’s too thick, the mixture should be a smooth, but slightly thick consistency. The goal is to have a nice boozy smoothie!

Add the mixture to a pitcher and chill in the refrigerator for at least an hour. When ready, pour mixture into champagne flutes to fill about halfway. Top with Prosecco to serve.

Churro Rum Baked Donuts

05 Friday Jun 2015

Posted by BakedNorthwest in Baking, Boozy, Breakfast

≈ 1 Comment

Tags

brown sugar, butter, Churro, cinnamon, Donuts, doughnut pan, Doughnuts, rum, sugar

Churro Rum Baked Donuts

Another day, another food holiday…out of all of the ridiculous food “holidays” out there, I’d have to say National Donut Day is probably the most legit. Why? Because: A.) Donuts are the BEST
B.) You have an excuse to eat one of the best foods ever created
C.) Lots of your favorite donuts places are giving out free donuts!

Rum Churro Baked Donuts

Oh, and my instagram feed has been blowing up over it all week. Nobody got this excited for National Burger Day, just sayin’. For my first official celebration of Donut Day, I chose to bake some at home. A donut pan was a wedding gift I gave to myself, since part of me was a little too embarrassed to register for it. I now realize how crazy I was being – everyone needs a donut pan! They are inexpensive, and if there is going to be a guilt-free way to eat donuts, it’s when you bake them. Plus, this recipe is a cinch to make.

Churro Rum Donuts

For my next baked donut extravaganza, we will need to talk about the correct spelling…is it donut or doughnut? Doh!

Churro Rum Baked Donuts

Recipe
Churro Rum Baked Donuts
Makes about 18 donuts
By Baked Northwest

Ingredients

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 1 1/4 cups milk (I used nonfat, but whole or any other milk would work)
  • 2 tbsp butter, melted
  • 1 tsp pure vanilla extract
  • 1 tsp dark Rum (such as Meyers)
  • Baking spray

For the topping:

  • 8 tbsp (1 stick) unsalted butter
  • 2 tbsp dark rum (optional)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon

Directions

Preheat the oven to 350 degrees Fahrenheit. Spray a donut pan well. If you have more than 1 donut pan, use them both! I had to do 3 batches in the oven because I only have 1 donut pan.

In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In another smaller bowl, whisk together the egg, milk, melted butter, vanilla, and rum. Stir the wet mixture into the dry mixture until combined.

Spoon the batter into the baking pan, filling each one about three-quarters full. Careful here, if they are too full you will not have a hole in your donuts when they come out of the oven! Bake for 17 minutes, until a toothpick comes out clean.

While donuts are baking, make the topping: Melt 8 tablespoons of butter in a small saute pan with the rum. Let the butter melt completely and get a little bit bubbly before turning off the heat. Stir well to make sure the rum is incorporated. Combine the cinnamon, sugar, and brown sugar in a bowl or a plate (whatever will be easy to dip your donuts into).

Remove donuts from oven. Allow to cool for a few minutes. You may want to use 2 wooden skewers to loosen the donuts around the edges, mine didn’t fall out of the pan, they had to be finessed a bit before removing. Remove donuts onto a wire rack with some wax paper or a baking sheet under it, to catch little bits of cinnamon sugar after we dip them!

Dip each donut into the butter, then into the cinnamon sugar mixture, I just dipped the tops, but you can certainly do both sides if you are feeling wild.

 

Guinness Beer Bread

16 Monday Mar 2015

Posted by BakedNorthwest in Baking, Boozy, Breads, Holidays

≈ Leave a comment

Tags

beer, Beer Bread, bread, Brown Bread, guinness, irish, march 17th, st pattys, st. patrick's day

Guinness Beer Bread

This Guinness Bread is pretty great. Sweet and savory at the same time, slathered with a little bit of Irish butter…perhaps even served with a frothy pint of Guinness? STOP. Just stop it now.

Guinness Beer Bread

I was really happy with how these little suckers turned out. I knew from the dark brown color of the bread that I wanted it to taste like the a-mazing brown bread they serve at the Cheesecake Factory. It came pretty darn close…but this bread has an entire bottle of Guinness in it and it’s homemade with love…so this makes it better than your standard chain restaurant freebie bread! Continue reading →

Bailey’s Shamrock Shakes

15 Sunday Mar 2015

Posted by BakedNorthwest in Boozy, Desserts, Holidays, Smoothies & Shakes

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Tags

Bailey's, Irish Cream, milkshake, mint, Shamrock Shake, vanilla, whipped cream

Bailey's Shamrock Shake

I don’t remember my first Shamrock Shake, but I know they have been around for quite some time. I remember wondering what this green milkshake from the drivethru was all about and wondered how it was so darn good. It was simple while still being really unique, and it was GREEN.

Years later, the Shamrock Shake seems to have drawn quite a cult following. Everyone makes a really big deal about them every March. However, since I made my first Shamrock Shake at home, I haven’t worried about going to the drivethru. This year…it was only natural to add one of my favorite Irish boozes to the mix. Baileys……..of course. It’s pretty much your standard Shamrock shake…with Baileys. Just treat yourself to one and don’t worry about it.

Recipe
Bailey’s Shamrock Shake
By Baked Northwest
Makes 1 large or 2 small shakes

Ingredients

  • 3-4 scoops of good vanilla ice cream
  • 1/2 cup Bailey’s Irish Cream
  • 4 ice cubes
  • 1/4 – 1/2 tsp. mint extract (depending on how much mint flavor you want mixed with your Bailey’s)
  • 5 drops green food coloring
  • whipped cream and green sprinkles for garnish, and maybe a maraschino cherry
  1. Add first five ingredients to a blender and blend until thick and smooth. If shake is too thin, add a bit more ice cream. If it’s too thick, add a small splash of Bailey’s or another ice cube.
  2. Pour in a glass (or two), add whipped cream and sprinkles to the top. Enjoy, and be happy you didn’t sit in the drive thru.

Cornbread Pudding with Whiskey Caramel Sauce

14 Saturday Mar 2015

Posted by BakedNorthwest in Baking, Boozy, Breads, Desserts, Holidays

≈ 1 Comment

Tags

Bread Pudding, caramel, cornbread, cream, eggs, Whiskey

Cornbread Pudding with Whiskey Caramel

Something I have realized over the years is that I might have a cornbread obsession. It’s one of those things I can’t seem to get enough of. Soooo I really like testing out new cornbread recipes. This one for cornbread pudding with whiskey caramel sauce seemed like a pretty good idea for St. Patty’s Day.

Cornbread Pudding with Whiskey Caramel Sauce

I strayed really far from the original recipe – I was pressed for time and used a BOX cornbread mix. I also used store-bought caramel sauce and just added a few splashes of Irish Whiskey to it. Blasphemy, I know, but sometimes you just have to take shortcuts. And you know what? This dessert still turned out great. Continue reading →

Amaretto Almond Pound Cake

04 Wednesday Mar 2015

Posted by BakedNorthwest in Baking, Boozy, Breads, Desserts, Entertaining

≈ 1 Comment

Tags

almonds, Amaretto, bundt, National Pound Cake Day, pound cake

Did you know today is National Pound Cake Day?

Amaretto Almond Pound Cake

Well, twist my arm into making something sweet AND with booze. I have had my eye on this Amaretto Almond Pound Cake from Southern Living for awhile. If you like Amaretto and Almond flavored pastries in general, you are going to love this pound cake.

Pound Cake Batter

This reminds me of the fancier version of our favorite Rum Cake recipe.  It looks a little classier, is completely from scratch, and Amaretto just sounds a little less (drunk) than Rum.

Continue reading →

The Fruitcake Phase

17 Wednesday Dec 2014

Posted by BakedNorthwest in Boozy, Cookies, Desserts, Entertaining, Holidays, LuLu's Classics, Throwback Thursday

≈ Leave a comment

Tags

boozy, brandy, brown sugar, Cake, candied cherries, candied ginger, cookies, fruit, fruitcake, fruitcake mix, holiday baking, holiday cookies, nuts, pecans, sherry, walnuts

Fruitcake...with a cat

It happens at this time every year…you can’t avoid it…the fruitcake joke. I have to admit, I never really understood it, since I was never subjected to fruitcake growing up. I was never gifted it, never tried it, never really thought about it. All I knew is it must be really, really bad for it to somehow come up as this terrible thing every year.

Fruitcake Cookies

Enter Christmas 2014 – what I am deeming as the “fruitcake phase.” I found out from my mom and aunt that not only did they grow up with my grandpa making fruitcake every year, but he never really gave it away…since he loved it so much. To this day, it is the only thing he has ever baked in his entire life – that is how much he loves the stuff. So, we found the old recipe he used, from a 1950 copy of the Gourmet Cookbook. Still having this cookbook is a treasure in itself, and I think this is about as classic of a fruitcake as you can get.

fuitcake

So, we made a few loaves…and I started to understand the stigma around the dreaded dessert. It’s a dense cake full of weird candied fruit whose sole purpose is to put in the cakes, and then it literally “ripens” in booze for a few weeks. What? I’m all about things chillin in booze, but it was a little weird. However, this fruitcake is real, it’s not a store-bought 10 pound bowling ball that’s already wrapped and easy to regift. It’s real, old-school ingredients, that really don’t end up tasting that bad, if you are into that sort of thing. Which my family is. Jordan and I are still on the fence about classic fruitcake, but I totally get it now (finally). But I couldn’t stop there, I had to go on and make fruitcake cookies…

Fruitcake Cookies...and a Cat.

Don’t ask about the cat…He was apparently going through a fruitcake phase as well. Anyways though, I was a tad skeptical about these cookies. I hoped they would be lighter than actual fruitcake while I was letting the fruit soak in some booze. I hoped people would actually want to eat them…and they turned out great! They are not the prettiest cookie in the world…Sort of like the ugly duckling of cookies, not too cute, but once they hit your lips…so good! Continue reading →

Thirsty Thursday | Autumn Gin Sour

18 Thursday Sep 2014

Posted by BakedNorthwest in Boozy, Thirsty Thursday

≈ Leave a comment

Tags

autumn, cointreau, gin, gin sour, grand marnier, lemon, orange marmalade, triple sec

Autumn Gin SourWell, the leaves have changed, the air is crisp…and all of the usual stuff everyone says about fall. However, I have never had someone serve me this awesome autumn cocktail. No, it does not reek of pumpkin spice, apples, cinnamon, or any of the fall flavors that are so overplayed now that you just kind of wince. This cocktail is just…a nice way to ease into the season.Autumn Gin Sour

Recipe
Autumn Gin Sour
adapted from Bon Appétit
Serves 2

Ingredients

  • 1/2 cup dry gin (I used Portland’s Aviation Gin)
  • ¼ cup fresh lemon juice
  • ¼  cup Grand Marnier, Cointreau, or triple sec
  • 1 large egg white
  • 2 tbsp. orange marmalade

Directions

Combine all ingredients in a large cocktail shaker filled with ice. Shake vigorously, until very frothy, at least 1 minute. Strain into the fancy (or autumn-esque) cocktail glass of your choice.

Note: See link for Bon Appétit’s version, their recipe is 12 servings and takes a little more TLC. Our take on it is the need-it-now-I’m-so-thirsty version. Still Good.

Autumn Gin Sour

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