In this blog post I will teach you the traditional recipe as well as a few time saving tricks and tips to make the perfect Old Fashioned at home.

Related recipes: Old Fashioned Mix, Simple Syrup Recipe, Manhattan Cocktail, Sidecar Cocktail, Hot Toddy, Rusty Nail, Boulevardier, Sazerac.

Old Fashioned Ingredients

• Bourbon Choose a high quality bourbon or rye whiskey (something you would sip!).
• Angostura Bitters A classic cocktail bitter (find them on Amazon).
• Sugar You will need granulated sugar to make the classic recipe. You can also save a bit of time by using simple syrup in place of sugar and water if you choose.
• Water You will need a splash of water.
• Orange Twist Garnish
• Cherries Although not a part of the traditional recipe, many people prefer two cherries with their Old Fashioned cocktail. This is optional.

History of an Old Fashioned

The Old Fashioned cocktail is one of the first officially recorded cocktails with more 200 years of history and counting. It was invented before bartenders began to add fancy embellishments to their cocktails and got its name from those who preferred to keep their cocktail simple and, well, old fashioned.

A classic never goes out of style and more recently new generations of wannabes (like me!) have learned about this cocktail from television shows like Mad Men ensuring its legacy will live on.

How to mix an Old Fashioned

Begin by pouring your sugar into a cocktail mixing glass. Add three dashes of bitters directly to the sugar. Add your water. Mix by hand with a spoon until the sugar has dissolved.

Add some ice to the mixing glass and pour your bourbon onto the ice. Continue stirring until the drink is well mixed and chilled.

Strain into a rocks glass over an oversized ice cube.

Express the oil of an orange peel over the top of the glass. You do this by squeezing and folding the skin of an orange peel- you will smell a strong citrus scent as the oils release. Then garnish your drink with the orange peel.

Best Bourbon for an Old Fashioned

This drink is very spirit forward, so the quality of bourbon you choose will make a big impact on the flavor of your drink. You can spend hours reading opinions on the best bourbon for an Old Fashioned. As a general rule, you should make your Old Fashioned cocktail with a whiskey you would enjoy sipping straight.

I love to collect local bourbons and whiskeys in every variety. You can really have fun creating your own collection. That said, for the purposes of this blog post, I am focusing on brands that are easily available.

Maker’s Mark I chose this because it’s high quality and it’s available at almost every store that sells liquor. The tasting notes are slightly sweet- perfect for this recipe.

Four Roses Single Barrel Another popular option that is easy to find in stores. This is a high proof option with a smooth flavor.

Old Granddad Kentucky Straight Bourbon Whiskey Old Grandad is distilled with a high percentage of rye. It’s flavor is slightly spicy with notes of cinnamon and cloves.

Bulleit Bourbon Again I chose this brand because it’s broadly available. The flavor notes are slightly fruity and light.

George Dickle Rye Whiskey I wanted to include a rye whiskey since a Rye Old Fashioned is one of the most popular variations.

Time Saving Tips

The Old Fashioned has a lot of steps for such a simple drink. I recommend learning to make the classic recipe because it’s fun to know how to do things properly and also because it’s a good baseline for making future tweaks. That said, there are lot of ways to speed up the process.

• The quickest possible way to make a great tasting Old Fashioned at home is to make our Old Fashioned Mix recipe. Once you have made this mix you can create cocktails with zero prep anytime you want.
• You can save a bit of time by using Simple Syrup instead of sugar and water from the original recipe. This is easier to mix. I also recommend this if you want a sweeter cocktail like many restaurants serve. Simple syrup is the easiest way to add a little more sweetness to your drink.
• If you are preparing for a dinner party you can batch the entire drink ahead of time and simply pour them into glasses with oversized ice cubes when it’s time to serve. I recommend that if serving a group since the original recipe is a bit more time consuming.

Variations of the Old Fashioned Cocktail

There are many delicious spins on the classic old Fashioned. Here are a few popular variations and what makes the recipes different- often just swapping one ingredient.

• Rye Old Fashioned Use Rye for a slightly less sweet
• Brandy Old Fashioned (also called Wisconsin Old Fashioned) This recipe calls for Brandy instead of Bourbon and also is topped with lemon-lime soda, so it is a much sweeter drink than the classic.
• Pumpkin Spice Old Fashioned If you use our Pumpkin Spice Syrup instead of simple syrup, you can make this festive variation.
• Irish Old Fashioned Use Jameson Irish Whiskey in place of bourbon
• Peanut Butter Old Fashioned Use Screwball peanut butter whiskey in place of bourbon for this fun variation.

Should I put cherries in my Old Fashioned?

The classic recipe does not contain cherries, but as someone who has ordered this drink at dozens of restaurants I would say it is served with cherries at least 75% of the time. Bottom line- if it’s good enough for Don Draper, it’s good enough for me.

Personally I love the cherries and welcome them in my drink! If you want to add two cherries to your drink we suggest Luxardo Maraschino Cherries. These dark candied cherries are rich and decadent. Once you open the jar, but sure to store them in your fridge and you can use them in many classic cocktail recipes like the Manhattan.

More Classic Cocktail Recipes:

• Gimlet Cocktail Recipe
• Vodka Martini Recipe
• Mint Mojito Recipe
• Cosmopolitan Recipe
• Blue Hawaiian Recipe
• Classic Hot Toddy

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Old Fashioned Cocktail

Course Drinks

Cuisine American

Keyword old fashioned, old fashioned cocktail, old fashioned recipe

Prep Time 5 minutes minutes

Servings 1 person

Calories 161kcal

Author Elsie Larson

Ingredients

• 1 tsp sugar or sugar cube
• 3 dashes Angostura bitters
• 1 tsp water
• 2 ounces bourbon
• 1 orange twist garnish

Instructions

• Begin by pouring your sugar into a cocktail mixing glass. Add three dashes of bitters directly to the sugar. Add your water. Mix by hand with a spoon until the sugar has dissolved.
• Add some ice to the mixing glass and pour your bourbon onto the ice. Continue stirring until the drink is well mixed and chilled.
• Strain into a rocks glass over an oversized ice cube.
• Express the oil of an orange peel over the top of the glass. You do this by squeezing and folding the skin of an orange peel- you will smell a strong citrus scent as the oils release. Then garnish your drink with the orange peel.

Notes

• The quickest possible way to make a great tasting Old Fashioned at home is to make our Old Fashioned Mix recipe. Once you have made this mix you can create cocktails with zero prep anytime you want.
• You can save a bit of time by using Simple Syrup instead of sugar and water from the original recipe. I also recommend this if you want a sweeter cocktail like many restaurants serve. Simple Syrup is the easiest way to add a little more sweetness to your drink if you want that.
• If you are preparing for a dinner party you can batch the entire drink ahead of time and simply pour them into glasses with oversized ice cubes when it’s time to serve. I recommend that if serving a group since the original recipe is a bit more time consuming.

Nutrition

Calories: 161kcal | Carbohydrates: 5g | Fat: 0.01g | Sodium: 1mg | Potassium: 1mg | Sugar: 4g | Calcium: 0.2mg | Iron: 0.02mg

Recently, when my sister came to my house, I showed her these hand ice cubes I was making in my freezer.

She laughed so hard that I knew this recipe would be a fun conversation starter at parties. As a bonus, this recipe is incredibly simple and easy to make!

Hosting a Halloween party? Check out these recipes!

• Easy Halloween Cupcake Ideas
• Halloween Jello Shots
• Edible Chocolate Pumpkin Bowls
• Halloween Cocktail + Spiderweb Stencil
• Roasted Pumpkin Seeds
• Halloween Cake Pops
• Caramel Apples and Candy Apples

How to make the frozen hands:

You will need a latex glove for each ice hand you want to make. Simply fill the glove with water and tie at knot at the top of the glove when it is full.

Note: It doesn’t need to be completely full—about 75% full will be perfect. The hand shape will freeze in the position you place it in in the freezer. Be sure to set the water filled glove on a flat surface to freeze.

Ingredients:

• Cranberry juice
• Ginger ale
• Frozen cherries
• A latex glove
• Water

How to assemble the punch bowl:

• Prepare your glove the day before. Fill it with water, tie it off with a knot and let it freeze (while laying on a flat surface) overnight.
• For the punch, I combined a 64-ounce container of cranberry juice, two 12-ounce cans of ginger ale (standard size), and one cup of frozen cherries.
• Once you have assembled your punch, the hands will look nice for about one hour. So if you are having a party, wait to put the hands in until the absolute last minute.

Serving Suggestions:

Other recipes and decor ideas for a spooky Halloween party:

• Easy No-Bake Truffles
• Candy Corn Jello Shots
• Autumn Trail Mix
• Best Halloween Decor
• Easy Fall Garlands

FAQ

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Halloween Punch Bowl

an easy and spooky punch cocktail for a party

Course Drinks

Cuisine American

Keyword halloween party, punch, punch bowl

Prep Time 1 day day

Total Time 1 day day

Servings 10

Calories 115kcal

Author Elsie Larson

Equipment

• 2 latex gloves

Ingredients

• 64 ounces cranberry juice
• 24 ounces ginger ale 2 cans
• 1 cup cherries frozen
• water for hand ice cubes

Instructions

• The night before, fill two latex gloves around 70% full of water. Place on a flat surface and freeze overnight.
• In a punch bowl, combine the juice, ginger ale, and frozen cherries. Stir to combine.
• Once you have assembled your punch, the hands will look nice for about one hour. So if you are having a party, wait to put the hands in until the absolute last minute.

Notes

If you would like to make this simple punch alcoholic, swap the ginger ale for champagne or a sweet sparkling wine.

Nutrition

Calories: 115kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 8mg | Potassium: 171mg | Fiber: 0.5g | Sugar: 30g | Vitamin A: 90IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg

While these are obviously an adult treat, you can also make these without the alcohol to serve at a kid-friendly party as well (try serving along with our Halloween Cake Pops or Candy Apples and Caramel Apples!).

Looking for more Halloween cocktail ideas? Check out:

• Spider Bite Cocktail
• Candy Corn Jello Shots!
• Evil Eye Halloween Cocktail
• Halloween Punch Bowl
• Vampire Milkshake
• 25+ Halloween Cocktails

Ingredients for Halloween Jello Shots:

Alcohol: Vodka is the most commonly used alcohol for jello shots, but you can use lots of different spirits too. A lighter flavor like white rum will still allow the jello taste to be dominant, but you can also use stronger tasting options like gin, whiskey, or tequila if that’s your preference or goes best with your flavor profile.

Jello Box Mix: Using a boxed jello mix is the easiest way to get your jello shots made and in the fridge quickly to set, so pick your favorite flavor and get started! This recipe is for a 3-ounce box (which will make 10-12 shots), so just double the water and alcohol if you are making a 6-ounce box.

Water: Water and your alcohol will be the two liquids that you use for your jello shots.

Decorations: Depending on which shot you make, you’ll want green boba pearls for the witch’s cauldron and monster, swizzle sticks for cauldron sticks, candy eyeballs for the monster, gummy eyeballs for the eyeball shots, and jello shot syringes for the blood syringe shots.

Check out this video and post for How to Make Vodka Jello Shots!

Tips and Tricks for Halloween Jello Shots:

• Try squeezable cups to get your jello shot out easier.
• Don’t add the boba pearls, candy eyes, or gummy eyes until right before you are ready to serve.
• Use a flavored vodka (like vanilla or chocolate) to add another layer of flavor to your shot.
• Layer your shots with different flavors and Halloween colors by pouring a small amount of one flavor in each cup, let that flavor set in the fridge, and add another flavor on top. Repeat with as many flavors as you would like!

How to Make Halloween Jello Shots:

Boil your water: For the base of your shots, boil 1 cup of water and add it to a mixing bowl that contains your flavored gelatin powder. Whisk the powder and hot water until the powder is dissolved.

Add your liquid: Pour in your remaining cold water and alcohol and whisk until combined.

Pour into cups: Pour your mixture into your small cups 3/4 of the way full (it’s easiest to pour from a spouted measuring cup) and add lids. Make sure your liquid is completely cool before adding lids so you don’t get condensation forming on the inside of the lid.

Set your jello shots: Put your jello shots in the fridge for 2-4 hours until set. Once ready to eat, set them out for your guests and enjoy!

How to make Halloween witch’s cauldron jello shots:

• Make the base of your jello shot with the directions above, but use a black container if possible.
• Once the jello is set, add green boba pearls to the top of your container to make the cauldron bubbles and break a swizzle stick shorter to be the stirring wand.
• Serve your shots!

How to make Halloween eyeball jello shots:

• Make the base of your jello shot with the directions above.
• Once the jello is set, add a gummy eyeball on top of the shot and serve!

How to make Halloween syringe jello shots:

• Make the base of your red jello shot with the directions above (you can also make them green or other fun colors), but instead of pouring the mixture into cups to set, use your jello shot syringes to suck up the liquid into the syringe.
• Allow the jello to set in the fridge and serve!

How to make Halloween monster jello shots:

• Make the base of your green jello shot with the directions above.
• Once the jello is set, add green boba pearls to the top of your container to make the monster body and add candy eyeballs on top to make a silly face.
• Serve your shots!

Hope these easy Jello shots make it onto your Halloween party table this year, or you could also make easy Pudding Shots instead!

Looking for more Halloween treats? Check out:

• Halloween Cupcakes
• Edible Chocolate Pumpkin Candy Bowl DIY
• Halloween No-Bake Truffles
• Make Your Own Autumn Trail Mix

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Easy Halloween Jello Shots

4 easy ideas to make fun Halloween jello shots for your Halloween party!

Course Drinks

Cuisine American

Keyword halloween, halloween desserts, halloween jello shots, halloween party, jello shots

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12 shots

Calories 50kcal

Author Laura Gummerman

Cost $10

Equipment

• 1 mixing bowl
• 1 whisk or spoon
• 1 cup with spout for pouring (optional but helpful)
• 12 small cups or jello syringes

Ingredients

For Jello Shot Base

• 1 3-ounce box of jello
• 1 cup boiling water
• ½ cup vodka or alcohol of your choice
• ½ cup cold water

Additional Ingredients For Eyeball Jello Shot

• 12 gummy eyeballs

Additional Ingredients For Monster Jello Shot

• green boba pearls
• candy eyeballs

Additional Ingredients For Witch's Cauldron Jello Shot

• green boba pearls

Instructions

Jello Shot Base

• Boil your water: For the base of your shots, boil 1 cup of water and add it to a mixing bowl that contains your flavored gelatin powder. Whisk the powder and hot water until the powder is dissolved.
• Add your liquid: Pour in your remaining cold water and alcohol and whisk until combined.
• Pour into cups: Pour your mixture into your small cups 3/4 of the way full (it’s easiest to pour from a spouted measuring cup) and add lids. Make sure your liquid is completely cool before adding lids so you don’t get condensation forming on the inside of the lid.
• Set your jello shots: Put your jello shots in the fridge for 2-4 hours until set. Once ready to eat, set them out for your guests and enjoy!

How to make Halloween witch’s cauldron jello shots:

• Make the base of your jello shot with the directions above, but use a black container if possible. Once the jello is set, add green boba pearls to the top of your container to make the cauldron bubbles and break a swizzle stick shorter to be the stirring wand. Serve your shots!

How to make Halloween eyeball jello shots:

• Make the base of your jello shot with the directions above. Once the jello is set, add a gummy eyeball on top of the shot and serve!

How to make Halloween syringe jello shots:

• Make the base of your red jello shot with the directions above (you can also make them green or other fun colors), but instead of pouring the mixture into cups to set, use your jello shot syringes to suck up the liquid into the syringe. Allow the jello to set in the fridge and serve!

How to make Halloween monster jello shots:

• Make the base of your green jello shot with the directions above. Once the jello is set, add green boba pearls to the top of your container to make the monster body and add candy eyeballs on top to make a silly face. Serve your shots!

Notes

This recipe is for a 3-ounce box, so just double the water and alcohol if you are making a 6-ounce box.

 

Tips and Tricks for Halloween Jello Shots:

• Try squeezable cups to get your jello shot out easier.
• Don’t add the boba pearls, candy eyes, or gummy eyes until right before you are ready to serve.
• Use a flavored vodka (like vanilla or chocolate) to add another layer of flavor to your shot.
• Layer your shots with different flavors and Halloween colors by pouring a small amount of one flavor in each cup, let that flavor set in the fridge, and add another flavor on top. Repeat with as many flavors as you would like!

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 35mg | Potassium: 1mg | Sugar: 6g | Calcium: 1mg | Iron: 0.01mg

Lately I have been working on a few classic Venezuelan recipes as I love cooking and they make feel closer to my grandmother. My mother was born in Venezuela, her father was American and her mother (my grandmother) was Venezuelan. Both of my grandparents have passed away but I have some fond memories making hallacas and flan with her.

Related: Try our arepa recipe next!

Cachapas Ingredients

• Corn – fresh is great but frozen will work too
• Masarepa – arepa flour can be yellow or white, both work
• Egg
• Milk
• Salt
• Granulated white sugar
• Queso de Mano or low moisture Mozzarella
• Oil and butter, for cooking

How to make Cachapas

If you are using fresh corn cut the kernels away from the cob. In a blender or food processor add the corn and puree until mostly smooth.

Add the flour, egg, milk, salt and sugar. Blend until mostly smooth. Allow to rest for 5 minutes.

Prep the cheese but either slicing or grating. I typically slice it into small rectangles or half moons that can easily be added to the cachaps while cooking.

In a non-stick skillet heat a little butter and oil over medium/high heat. Pour 1/6 of the batter into the center. After 1-2 minutes you should see bubbles forming in the batter. Use a spatula and flip the cachapa over. This is VERY similar to making pancakes. And just like pancakes, I think it’s best to think of your first one as a test.

Once flipped allow the cachapa to cook on the other side for another 1-2 minutes. Flip again (to the original, already cooked side) and add the cheese to half. Fold the cachapa so the cheese is in the center. Cook for another minute to allow the cheese some time to melt, then remove to a plate or cutting board while you cook the rest.

Tips for Making Cachapas

• I like to use both a rubber spatula and a metal spatula to make these. I use the rubber spataula to help shape any edges that may spread too then when I initially pour the batter and also for folding the cachapas over the cheese. The more sturdy metal spatula is for flipping them.
• I have a hard time finding queso de mano, which is more traditional for this recipe, so I always use low moisture mozzarella instead. Be sure to use low moisture, it’s usually sold as a block. Higher moisture mozzarella can make the cachapas too wet and harder to work with and handle when eating.
• Since I can only make a couple of these at a time I usually put the done cachapas on a large cutting board and cover them with a big glass mixing bowl while I cook the remaining batter. This keeps them warm and also helps to melt the cheese a bit more.

More Latin American & Mexican Recipes

• Chalupa
• Quesadillas
• Ceviche
• Torta
• Pozole
• Elote
• Chicharron
• Mole Sauce
• Chipotle Sauce
• Queso
• Enchilada Sauce
• Chicken Verde Enchiladas
• Taco Dip
• Birria Tacos
• Chimichangas
• Fajitas
• Huevos Rancheros
• Taco Salad

Print

Cachapas Recipe

Venezuelan corn pancakes filled with melted cheese

Course Appetizer

Cuisine American, Venezuelan

Keyword cachapas

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 138kcal

Author Emma Chapman

Ingredients

• 2 cups corn 2-3 ears of fresh corn
• ⅓ cup masarepa
• 1 egg
• ¼ cup milk
• ½ teaspoon salt
• ½ teaspoon granulated white sugar
• 6-8 oucnes queso de mano or low moisture mozzarella
• oil and butter for cooking

Instructions

• If you are using fresh corn cut the kernels away from the cob.
• In a blender or food processor add the corn and puree until mostly smooth.
• Add the flour, egg, milk, salt and sugar. Blend until mostly smooth. Allow to rest for 5 minutes.
• In a non-stick skillet heat a little butter and oil over medium/high heat. Pour 1/6 of the batter into the center.
• After 1-2 minutes you should see bubbles forming in the batter. Use a spatula and flip the cachapa over.
• Once flipped allow the cachapa to cook on the other side for another 1-2 minutes.
• Flip again (to the original, already cooked side) and add the cheese to half. Fold the cachapa so the cheese is in the center.
• Cook for another minute to allow the cheese some time to melt, then remove to a plate or cutting board while you cook the rest.

Notes

• I like to use both a rubber spatula and a metal spatula to make these. I use the rubber spataula to help shape any edges that may spread too then when I initially pour the batter and also for folding the cachapas over the cheese. The more sturdy metal spatula is for flipping them.
• I have a hard time finding queso de mano, which is more traditional for this recipe, so I always use low moisture mozzarella instead. Be sure to use low moisture, it’s usually sold as a block. Higher moisture mozzarella can make the cachapas too wet and harder to work with and handle when eating.
• Since I can only make a couple of these at a time I usually put the done cachapas on a large cutting board and cover them with a big glass mixing bowl while I cook the remaining batter. This keeps them warm and also helps to melt the cheese a bit more.

Nutrition

Calories: 138kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 246mg | Potassium: 168mg | Fiber: 2g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Related: Non-alcoholic Halloween Drinks, Halloween Food Ideas.

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While snickerdoodle cookies are popular at my house for whatever reason I often find I don’t have cream of tartar in my spice drawer. While this is a common ingredient in classic snickerdooles the recipe below is without it.

Related: If you love these flavors try our Snickerdoodle Martini recipe.

The snickerdoodle recipe below will make one dozen cookies, but feel free to double, especially if you plan to freeze the dough in balls so you only have to bake a few at a time. This is usually what we do at my house.

Snickerdoodle Ingredients

• Unsalted butter
• Granulated white sugar
• Brown sugar
• Egg
• Vanilla extract
• Cinnamon
• All-purpose flour
• Baking powder
• Baking soda
• Salt

How to Make Snickerdoodle Cookies

Cream together the softened butter and sugars. Then stir in the egg and vanilla extract. In another bowl shift together the flour, baking powder, baking soda, and salt. Stir the dry ingredients into the wet, until a dough forms.

Mix together the remaining sugar and cinnamon. Form balls from the dough and roll these in the cinnamon sugar mixture. Place on a baking sheet and bake according to the recipe card below.

If you bake the dough chilled, they will spread some (as you can probably tell from the photo above and the final cookie photos), but when I bake straight from the freezer, they usually don’t spread as much.

This makes the centers of these snickerdoodle cookies slightly more doughy, which I love. Happy baking, friends!

More Cookie Recipes

• Soft and Chewy Molasses Cookies
• Brown Butter Chocolate Chip Cookies
• Espresso Cookies
• Soft Gingerbread Cookies
• Butter Cookies
• Oatmeal Raisin Cookies
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• Soft Peanut Butter Cookies
• Ricotta Cookies
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Soft and Chewy Snickerdoodles (without cream of tartar)

the best snickerdoodle cookies (without a trip to the grocery store)

Course Dessert

Cuisine American

Keyword cookies, snickerdoodle

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 12 cookies

Calories 99kcal

Author Emma Chapman

Ingredients

• ⅓ cup butter softened
• ¼ cup + 1 tablespoon white sugar granulated
• ¼ cup brown sugar
• 1 egg
• ½ teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1 ¼ cup flour all-purpose
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

US Customary – Metric

Instructions

• In a medium size bowl, cream together the softened butter, 1/4 cup granulated sugar, and 1/4 cup brown sugar until well combined. Then, stir in the egg and vanilla extract until just combined.
• In another bowl, whisk together the 1 teaspoon cinnamon, flour, baking powder, baking soda, and salt.
• Combine the wet and dry ingredients and stir until a soft dough ball forms. Cover and chill in the refrigerator for at least 30 minutes or up to overnight.
• In a small bowl, stir together the 1 tablespoon granulated sugar and 1 teaspoon cinnamon. Divide the chilled dough into 12 balls and roll in the cinnamon sugar mixture.
• Bake at 350°F for 10-12 minutes. Allow to cool on a cooling rack just after baking.

Nutrition

Serving: 1cookie | Calories: 99kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin A: 32IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 1mg

Plus, this dish works for many occasions. Personally, I love this as part of a big family breakfast served alongside eggs and maybe something sweet (like sticky buns or cinnamon rolls), but it could work just as well as a main course or side dish at a potluck or holiday meal.

This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and a can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and crispy tater tots create an affordable, filling meal—the whole family will love this easy recipe!

Related: Biscuits and Gravy Casserole, Breakfast Casserole, Corn Casserole, Tuna Casserole and 100+ Comfort Food Recipes.

Tater Tot Casserole Ingredients

• Ground Beef – We used a lean ground beef. You may also swap it for breakfast sausage or turkey sausage if you want to lean into the breakfast vibe.
• Garlic – Minced garlic.
• Cream of Mushroom Soup – Or cream of chicken soup.
• Cheddar Cheese – For a melty, cheesy layer.
• Tater Tots – I use classic (frozen) tater tots which are a cylinder shape. You can use crowns or other shapes (like stars) if you want. All work fine!
• Chives or other Fresh Herbs – As garnish, optional.

This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish.

How to make Tater Tot Casserole

Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.

Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.

Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).

Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.

Tips and Substitutions

• Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love.
• If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or ground chicken. You can also use ground pork or sausage if you like (this will add fat).
• I like to top this casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.
• You can make this casserole ahead of time. I will often make this up to the point of baking but instead I cover and refrigerate overnight to bake in the morning for breakfast. This tater tot casserole also makes great leftovers!

More Casserole Recipes:

• Broccoli Casserole
• Corn Casserole
• Green Bean Casserole – with fresh green beans
• Chicken and Rice Casserole
• Loveless Cafe Hashbrown Casserole
• Best Baked Macaroni and Cheese
• Duchess Sweet Potato Casserole
• Stuffing Topped Macaroni and Cheese
• Cauliflower Au Gratin
• Overnight No-Boil Lasagna

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Tater Tot Casserole

Simple 5-ingredient casserole with frozen tater tots on top

Course Breakfast, Main Course

Cuisine American

Keyword tater tot casserole recipe, tater tot hotdish, tater tots casserole

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 361kcal

Author Emma Chapman

Equipment

• 1 9×13 baking dish casserole dish

Ingredients

• 1 pound ground beef
• 5 cloves garlic
• 1 can cream of mushroom soup
• 2 cups cheddar cheese
• 25 ounces frozen tater tots
• 2 tablespoons chives or green onions optional
• salt and pepper

Instructions

• Mince the garlic.
• In a pan over medium heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
• Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
• Now assemble the casserole. Lightly grease a 9×13 pan. Add the meat mixture. Then sprinkle on the grated cheese. Then add the tater tots (frozen).
• Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling.
• Top with chives or other fresh herbs and serve warm.

Notes

Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, onion powder, or other spices you may love.

If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or chicken.

I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.

You can make this casserole ahead of time. I will often make this up to the point of baking but instead I cover and refrigerate overnight to bake in the morning for breakfast.

Nutrition

Calories: 361kcal | Carbohydrates: 21g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 714mg | Potassium: 370mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 256IU | Vitamin C: 6mg | Calcium: 182mg | Iron: 2mg

Sometimes an espresso martini is called a vodka espresso. This easy cocktail is made of only four ingredients, so you want them to be high quality as the flavor of each will really show through. As such, I will also share my favorite at home espresso makers so you can be sure your espresso is fresh and delicious.

Related: White Russian, Dry Martini, Cosmo Recipe, Lychee Martini, Manhattan, Irish Coffee, 30+ Easy Martini Recipes, Vesper Martini, French Martini, Mind Eraser.

Before making your espresso martini, there are a few things you’ll want to keep in mind. First, you will want to use espresso instead of brewing coffee or using instant coffee. It’s important for the flavor profile.

Next, it’s important to let the espresso chill before adding it to the ice and alcohol so that it does not melt the ice.

The foam is an important part of this cocktail, both for flavor and presentation. It’s kind of like when you order a latte. No foam = no good! The foam comes from shaking in a cocktail shaker for 10-15 seconds.

Espresso Martini Ingredients

• Espresso – 1 shot (about 1.5 ounces) espresso
• Vodka – 2 ounces vodka
• Kahlúa – 1/2 ounce coffee liqueur
• Simple Syrup – 1/2 ounce simple syrup (this is optional but I recommend it)
• Coffee Beans – For garnish

This will make one drink. You can easily make two servings in the same shaker by doubling the ingredients. The best cocktail glass to serve an Espresso Martini in is a martini glass or a coupe glass. You will also need a cocktail shaker to make this recipe. If you don’t have a cocktail shaker, a jar can be used.

How to make an Espresso Martini

1. Make your espresso and allow to cool (otherwise, it will melt your ice). If you’re in a hurry, you can put it in the refrigerator.
2. Fill a cocktail shaker with ice and pour in the espresso, vodka, Kahlua and simple syrup (optional).
3. Shake until chilled. This will also create the froth for foam.
4. Strain and pour into a chilled glass.
5. Garnish with a few coffee beans. 

Bonus points if you chill your martini glasses in the freezer ahead of time.

Tips for Making

• Substitutions – If you don’t have a way to make fresh espresso cold brew concentrate is the best substitution. 
• Variations – You may swap unflavored vodka for vanilla vodka, or a seasonal flavor such as caramel, pecan, pumpkin or peppermint. While some would consider this sacrilegious, I would point out that the Espresso Martini isn’t technically a true martini and so if you enjoy seasonal coffee drinks, why not?
• Sweetness – The simple syrup (sugar syrup) is technically optional, but I find it essential to creating balance between strong and bitter flavors.
• Garnish Ideas – In addition to coffee beans, many bartenders like to dust the top of the martini foam with espresso powder. If you’ve used flavored vodka you may want to garnish with a nod to the flavor. Like adding a mini candy cane if you used peppermint vodka. Garnishes should be fun and extra!

History

The Espresso Martini was created in 1983 by bartender Dick Bradsell at Fred’s Club, a bar in London. It continued to gain popularity throughout 1980s and more recently had a second resurgence. The famous tale says that Bradsell was asked by a famous model of the era to make a cocktail that would “wake me up and fuck me up.” And so the Espresso Martini was born. Bradsell is also famous for creating the Bramble cocktail.

Home Espresso Makers

We’ve tried many espresso makers over the years, and here are our favorites at different price points and skill levels:

• Cafe Automatic Espresso Machine – My current machine. It uses any whole beans, so if you use high quality beans you’ll get high quality espresso. It makes espresso shots automatically (no barista skills required) and includes a milk frothing wand to heat and froth milk. We’ve used this machine almost every day since we got it 3 years ago and we love it! It comes in three colors.
• Breville Barista Touch – We bought this for a good friend as a wedding gift once and they said they love it. It’s a higher end machine that you will need some barista skills to operate, but it’s an excellent home espresso maker.
• Nespresso Vertuo – For those who want an espresso maker that uses pods, this is my favorite. Depending what pod you use, it can make espresso or coffee.
• MiniPresso – This machine will make you a single shot of espresso by adding boiling water into one end, your grinds into the other, and then you pump a button that pops out.
• French Press – It’s also possible to make espresso in your French press.

Not only is this espresso martini delicious, but it can be a great conversation starter. I know I’m a little bit more talkative when I have a little jolt of caffeine in my system. Lol.

More Espresso Recipes

• Espresso Cookies
• Iced Mocha
• Homemade Frappuccino
• How to make an Affogato
• Our Best Coffee & Espresso Recipes

Other Martinis To Try:

• Easy Chocolate Martini
• Spiced Pumpkin Pie Martini
• Lemon Drop Martini
• Key Lime Martini
• Classic Gin Gimlet

Now you know how to make a classic espresso martini—perfect for coffee lovers! Cheers!

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Espresso Martini

Create this iconic espresso martini with just three ingredients: vodka, espresso and Kahlúa with the optional ingredient of simple syrup. Prep time is only five minutes!

Course Drinks

Cuisine American

Keyword Espresso Martini

Prep Time 3 minutes minutes

Cook Time 2 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 220kcal

Author Emma Chapman

Equipment

• 1 espresso machine optional, but recommended
• 1 martini glass

Ingredients

• 1 shot espresso about 1 ½ ounces each
• 2 ounces vodka
• ½ ounce Kahlua
• ½ ounce simple syrup
• 3 coffee beans for garnish

Instructions

• Make your espresso and allow it to chill.
• Fill a cocktail shaker with ice and pour in the espresso, vodka, Kahlua and simple syrup.
• Shake until chilled.
• Strain and pour into a chilled glasses.
• Garnish with a few coffee beans and serve. 

Notes

 

• • Substitutions – If you don’t have a way to make fresh espresso cold brew, concentrate is an acceptable substitution. 

• • Variations – You may swap unflavored vodka for vanilla vodka, or a seasonal flavor such as carmel, pecan pie or pumpkin. While some would consider this sacrilegious, we would point out that the Espresso Martini isn’t technically a true martini and so if you enjoy seasonal coffee drinks, why not give it a go? 

• • Sweetness – The simple syrup (sugar syrup) is technically optional, but we find it essential to creating balance.

• • Garnish Ideas – In addition to coffee or espresso beans, many bartenders like to dust the top of the martini foam with espresso powder.
  • Chilled Glass – To chill your glasses, simply place them in the freezer a few minutes (5-6) before you need them.

Nutrition

Calories: 220kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Sodium: 14mg | Potassium: 44mg | Sugar: 17g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 1mg

If you’ve never had an amaretto sour before here’s what you can expect. Amaretto is an Italian liqueur that tastes like toasted almonds with a slight cherry, or stone fruit, undertone. Any cocktail described as a ‘sour’ is typically made of a base spirit, simple (sugar), and citrus. This Amaretto sour recipe is on the sweeter side but still balanced and not overly boozy. It’s bright and refreshing flavor makes it the perfect summer drink, but you can enjoy it year round.

Related: Mojito, Kentucky Mule, Pisco Sour, Whiskey Sour, Gin Fizz

Amaretto Sour Ingredients

• Amaretto liqueur
• Simple syrup
• Lemon juice
• Cherries and orange for garnish

Depending on what you have available in your pantry you can swap the simple syrup and the lemon juice for homemade sour mix.

How to make an Amaretto Sour

To a cocktail shaker add ice and all ingredients. Shake until the outside of the shaker becomes very cold in your hand (10-15 seconds).

Strain into a chilled coup or over ice in a rocks glass.

Garnish with a cherry (or two) and a orange wedge.

Amaretto Sour Variations

This is a super popular drink with all kinds of fun additions/customizations you can make. Here are a few ideas:

• Use a fruit infused syrup like orange simple syrup to enhance the fresh flavor of the drink.
• Add an additional alcohol flavor like bourbon or whiskey.
• Use Sprite or another lemon-lime flavored carbonated drink, or even plain club soda to top off the cocktail and add a little fizz. If using Sprite add it right before serving so that the soda doesn’t go flat.

More Cocktails to Try

• Espresso Martini
• Lemon Drop Martini
• Homemade Margarita Mix
• Classic Gimlet Cocktail
• Best Mint Mojito Recipe

Modern Amaretto Sour – with Egg White

While the original amaretto sour was introduced to the mid 1970s it was updated in 2021 by bartender Jeffrey Morgenthaler with the addition of bourbon and egg white to create a more boozy, rich cocktail.

Cocktails made with egg whites typically have a foamy top. It’s a staple of many vintage cocktails. And while it’s never fully safe to consume raw eggs, it has become a staple of many trendy cocktail menus.

Modern Amaretto Sour Ingredients

• Amaretto liqueur
• Bourbon – cast-strength is recommended
• Lemon juice
• Simple syrup
• Egg white

One egg white is roughly one ounce of liquid. You only need half an ounce for one serving so it’s best to make this version two at a time—perfect for a party!

Amaretto Sours; they are fun, they are sweet, they are delicious. Cheers!

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Amaretto Sours – Classic & Modern

how to make an amaretto sour at home

Course Drinks

Cuisine American, Italian

Keyword amaretto sour, cocktails

Prep Time 4 minutes minutes

Cook Time 1 minute minute

Total Time 5 minutes minutes

Servings 1 drink

Calories 257kcal

Equipment

• 1 cocktail shaker

Ingredients

• 2 ounces Amaretto liqueur
• 1 ounce simple syrup
• 1 ounce lemon juice about half a lemon
• 1-2 cherries and an orange wedge for garnish

Modern Version

• 1 ½ ounces Amaretto liqueur
• 1 ounce bourbon
• 1 ounce lemon juice
• ½ ounce simple syrup
• ½ egg white

Instructions

• To a cocktail shaker add ice and all ingredients except the garnish.
• Shake until the outside of the shaker becomes very cold in your hand.
• Strain into a coup or over ice in a rocks glass.
• Garnish with a cherry (or two) and a orange wedge.

Notes

If you prefer, make your own homemade sour mix and substitute for the lemon juice and simple syrup. 

For the modern version it’s best to dry shake the ingredients (without ice) for 10-15 seconds before adding ice and then shaking in a cocktail shaker until cold. This helps incorporate the egg white better and create that foamy top.

Egg whites are roughly 1 ounce each, so you only need half an egg white to make a single serving of the modern version of Amaretto sour. This makes it a great cocktail to shake up two at a time—great for a party!

Nutrition

Calories: 257kcal | Carbohydrates: 41g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 21mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg