Looking for the perfect dessert or cocktail to surprise your Valentine this year? Here are five love inspired recipes sure to set the mood and put a smile on your sweetheart’s face!
Love Struck
Ingredients
· 1.5 oz Saint Lawrence Spirits Vodka
· 1.5 oz Passion Fruit Liqueur
· 1 oz cranberry juice
· .5 oz lemon juice
· .5 oz simple syrup
· .75 oz Prosecco
Instructions
Combine all ingredients (except prosecco) with ice and shake. Strain into a glass and top with prosecco.
Cast Iron Apple Whiskey Cake
Ingredients:
· stick (4 ounces) butter, melted
· 1 1/4 pounds Gala or Honeycrisp apples (4 or 5 small)
· 1 cup all purpose flour
· 3/4 teaspoon baking powder
· 1/2 teaspoon fine sea salt
· 2 eggs
· 3/4 cup granulated sugar
· 3 tablespoons Captain’s Flask Bourbon Whiskey
· 1/2 teaspoon vanilla extract
· 1/3 cup buttermilk
· 2 tablespoons turbinado sugar
· Powdered sugar for serving
Instructions:
Preheat oven to 350 degrees.
Brush a 9 or 10-inch cast iron skillet with a little bit of melted butter.
Core the apples and peel all but one. Slice the unpeeled apple into half moons about 1/4-inch thick. Cut the remaining apples into 1/2-inch chunks.
Whisk the flour, baking powder and salt together in a mixing bowl.
Lightly beat eggs in another bowl with the sugar just until foamy. Stir in whiskey, vanilla and buttermilk.
Pour half of the egg mixture over the flour mixture and lightly fold. Pour in butter and stir. Add remaining egg mixture and stir until no flour is visible. Add chopped apples and stir gently to blend.
Spoon the batter into the skillet. Arrange the sliced apples on top, and sprinkle with turbinado sugar.
Bake until the cake springs back when poked in the center and edges are golden brown, 55 - 60 minutes. Cool 10 minutes. Dust with powdered sugar and serve warm or at room temperature.
Match Made in Heaven
Ingredients:
· 2 oz Saint Lawrence Spirits Vodka
· 2 muddled strawberries
· 2 torn leaves of basil
· 1 jalapeño disk
· 1/2 oz lemon juice
· 3/4 oz simple syrup
· Strawberry garnish
· 1 basil leaf
Instructions:
Combine ingredients and shake with ice. Strain into cocktail glass. Garnish with basil leaf and strawberry.
Chocolate Martini
Ingredients
· 1.5 oz Saint Lawrence Spirits Vodka
· 1.5 oz Saint Lawrence Spirits Empire Cream
· 1 Tbsp chocolate syrup
· Garnish with your favorite berries
Instructions:
Shake all ingredients with ice. Strain into glass, and garnish with berries.
Triple Chocolate Whiskey Cupcakes
Ingredients:
Cupcakes:
1 cup all purpose flour
1 cup sugar
6 tablespoons dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
Ganache:
12 ounces dark chocolate chips
1 1/4 cups heavy cream
2 tablespoon Saint Lawrence Spirits Wheelhouse Whiskey
Frosting:
1 cup unsalted butter, room temperature
1/2 cup ganache, from this recipe
1/4 cup dark or regular cocoa powder
1 tablespoons heavy cream
1 tablespoon Saint Lawrence Spirits Wheelhouse Whiskey
1/2 teaspoon pure vanilla extract
2 cups powdered sugar
Instructions:
1 Preheat oven to 350 degrees F. Line a 12-cup (standard size) muffin tin with cupcake liners.
2 Place your butter for the frosting out on the counter now so it'll be soft when you're ready
Cupcakes:
1 In a medium mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
2 In a large mixing bowl, beat together the egg, whiskey, buttermilk, and oil until smooth.
3 Add the dry ingredients into the wet ingredients, in 2 additions, mixing until just combined after each addition.
4 Portion the cake batter into each of the 12 muffin tin cups, filling each about 2/3 full.
5 Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and cool completely in the pan.
Ganache:
1 While the cupcakes cool, place the chocolate chips in a heat-safe glass bowl.
2 Bring the cream to a simmer in a small saucepan over medium-high heat.
3 Pour the hot cream over the chocolate and cover the bowl with some foil or the bottom of a dinner plate. Let stand for 2-3 minutes.
4 Whisk the cream and chocolate together until smooth and creamy. Whisk in the whiskey until smooth and completely incorporated.
5 Refrigerate the ganache for 30 minutes to firm it up.
Frosting:
1 In a large mixing bowl, beat together the butter, cooled ganache, cocoa powder, heavy cream, whiskey, and vanilla until smooth.
2 Add the powdered sugar 1/2 to 1 cup at a time. Mix until completely combined (no sugar is showing).
3 Transfer the frosting, in the same mixing bowl, to the fridge and chill for 30 minutes.
4 Remove the frosting from the refrigerator, and beat it for 1 minute to fluff up the frosting.
Assembly:
Frost the top of the cupcake generously. If desired, sprinkle the cupcake cake with chocolate sprinkles.
Serve immediately, or refrigerate in an airtight container until ready to serve.