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TRY THIS: A Delicious Shot Of PB&J



PB&JNo time to make a big dessert for your next dinner party? Why not try making a cool dessert shot?

This one is called a PB&J – its quick – its easy and it’s delicious, and it truly does have the delicious scent and flavor or peanut butter and jelly.
INGREDIENTS: (Serves four 1 1/2 ounce shots)
  • 3 ounces Franjelico (- that’s hazlenut liqueur – it smells fantastic, by the way)
  • 3 ounces Heering Cherry Liqueur – (If you can’t find that, you could also use Chambord, which is raspberry, and also delicious.)
  • 1/4 cup honey roasted peanuts, finely chopped


  • A measuring cup or mixing glass with a pouring spout – (it really helps with pouring them into the shot glasses – if you don’t have one, you can simply use a funnel.)
Four shot glasses. (I used two ounce glasses, but you can always use traditional shot glasses and you’ll have double the quantity.)
Fill your mixing glass with 3 ounces of Franjelico
Now fill the same glass with three ounces of the Heering.
Take your 1/4 cup of honey roasted peanuts and place them on a small dish.
In a small bowl, pour just enough extra Franjelico (not from your finished drink) that you can dip each shot glass into the ground peanuts. Essentially, you’re creating a peanut rim around each glass, (similar to a salted rim margarita)
Carefully pour the mixed shot into each glass, being careful not to shake loose the peanut rim!
The smell of the peanuts on the rim will really evoke the PB&J flavor, and the drink itself is deliciously sweet without being too much. It smells fantastic. It tastes fantastic.
Make some right now – i’ll be right over!
For more drinks, food and fun, follow @BrianBalthazar on twitter!


The Smoky Paloma Is My Go-To Drink of Summer, Fall, and Beyond.



To me, this tops a margarita.

Whenever I step up to a bar, I immediately ask if they have mezcal. If the answer is yes, that’s where the fun begins.

Mezcal is made from agave. Where tequila is only made from BLUE agave, mezcal benefits from a broader range of agave, (plus its traditional preparation in small batches) it’s the smoky flavor that really makes this a standout.

According to Wikipedia: “The process begins by harvesting the plants, which can weigh 40 kg each, extracting the piña, or heart, by cutting off the plant’s leaves and roots.[12] The piñas are then cooked for about three days, often in pit ovens, which are earthen mounds over pits of hot rocks. This underground roasting gives mezcal its intense and distinctive smoky flavor.”

But let’s not get lost in science – let’s get drinking!

While better bars are now designing mezcal cocktails on their menus, essentially, I will ask them to replace tequila in any cocktail and replace it with mezcal. To me, the smokiness is THAT GOOD.

When I stepped into WeHo Bistro in West Hollywood, bartender Chase (@WolfStroganoff on insta) hooked me up with the best Mezcal Paloma I’ve had in recent memory. I drink enough that recent memory can be a very short amount of time, 😉 but it really was spectacular.

Here’s how he made it with the tweaks of mezcal instead of tequila and salt at my request:

2 ounces mezcal

1 ounce grapefruit juice

1 ounce lime juice

1/2 ounce simple syrup

At my request, salt.

Cuz WeHo Bistro is classy like that, an edible flower gets smacked right on top of it .

Cmon that thing is gorgeous.

The drink is one that’s easy to make at home, summery, fresh and crisp, and the smokiness makes it equally great in fall and winter.

Try it out!

Also try the WeHo bistro because that Greek Salad I had was crazy good.

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FALL FOR THIS: A Maple Bourbon Ginger Splash



If you enter the fall season kicking and screaming, this drink may help. I get it, summer is a blast, but autumn is great too. This cocktail combines some of my favorite flavors: bourbon, maple, and ginger.

Before you get all weird about using Maple Syrup in your drink, remember that tons of drinks use simple syrup – essentially, liquid sugar – so this is no different, but doubly delicious.

Here’s how to make it yourself: (makes one cocktail, get ready to double it because you’ll want to share one with a friend!)

Enjoy! Hope you like it!

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Make This, Sip This: You’re Going To Love A Pisco Sour



This is a cocktail classic you really should try. It’s just ‘extra’ enough without being a lot of work. Your friends and houseguests will be impressed because it’s not something people ordinarily order, so when they see you make one, they’ll be eager to try it.


And while this recipe – seen in the video below – DOES call for egg white, it also can be substituted for chickpea ‘brine’ or the liquid you find in a can of the beans. (Or, a powder version you can buy online.)

Watch the video and see how it’s done!!! I seriously love them!


@brianbalthazarLet’s have a drink. ##cocktails ##bartending ##piscosour ##drinks ##drinkrecipes♬ original sound – Brian Balthazar

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