VIDEOS & PRODUCTIONS

3 Cups (24oz) Apple Cider

1 Cup (8oz) Lusca Spiced Rum

Peel and Juice One Orange

Peel and Juice One Lemon

4 bags Hibiscus Tea

Thin Slice 1 inch of Ginger Root

2-3 TBSP Baking Spices Optional (Cinnamon, Clove, Cardamom & Allspice)

Heat 3 Cups Apple Cider in a Saucepan. Peel Lemons and Oranges then Juice into cider pot. Add peels and baking spices. Heat to a low simmer then remove from heat. Add Hibiscus Tea bags and steep 5 minutes. Strain solids out of cider then add Lusca Spiced Rum. Insulated thermos recommended.

Butterbeer (for three)

Homemade Butterscotch Recipe

3 oz Butterscotch

12 oz Cream Soda

12 oz Malty Lager or Low Hopped Ale (Oktoberfest)

Homemade Butterscotch Whipped Cream

Heat Cream Soda and butterscotch in saucepan to a low simmer. Pour into 3 mugs and fill with beer. Top with Whipped Cream. Non-Alcoholic Option can be achieved subbing beer with more Cream Soda. A Bourbon float is also an option for a more potent brew.

1.5 oz Gin

0.5 oz Cherry Brandy (or Longtucky Peach Brandy)

0.5 oz Benedictine (or Amaro Arancia)

1.5 oz Pineapple Juice

0.5 oz Grenadine

0.5 oz Lime Juice

Combine all ingredients in shaking tin with Ice. Strain into rocks glass or tumbler with fresh ice. Garnish with Pineapple or Lime Wheel. A punch bowl cocktail could be made with an entire bottle of Gin, 25 oz of Pineapple and 2 cups of everything else. Taste and adjust as necessary.

One 750 ml bottle of Lusca Overproof Rum (Vodka or Bourbon could also be used)

750 ml Water

16 oz bag of dark roasted coffee (not oily)

2 Whole Vanilla Beans

1 cup Agave Syrup

Combine Rum and Water. Cut and strip vanilla paste out of beans. Add coffee and vanilla beans to rum. Let mix blend for 24 hours then filter out solids. Add agave syrup to taste.

Recipe Link

I recommend soaking fruit in Cherry Brandy and Leviathan Black Spiced Rum

Soaking finished cake in El Dorado 12 or 15 Year Old Rum

3oz Longmont Dairy Eggnog: https://longmontdairy.com/project/eggnog/

1oz Lusca Spiced Rum

Combine and Enjoy!

Recipe

12 Eggs Split into Yolks and Whites

1 lb Powdered Sugar

4 oz Unsalted Butter

1 tsp Cream of Tartar

1 tsp Ground Cinnamon

1 tsp Ground Nutmeg

1 tsp Ground Cloves

1 tsp Vanilla Extract

2 oz Aged or Spiced Rum

Add cream of tartar to egg whites and whip until stiff peaks form.

Add softened butter and sugar to egg yolks. Blend until smooth.

Fold yolks and whites together. Add spices and flavoring then refrigerate batter until ready to use.

Combine 1-2 TBSP of egg batter to 4-6 OZ hot water or milk. Add 1 oz Rum and 1 oz Brandy then stir.