Hot Buttered Rum Batter Mix

First City Rum!
1 pound butter
1 pound brown sugar
1 pound confectioners’ sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of  First City Rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.


The Naughty Elf

1 1/2 oz First City Vodka
1 oz Cointreau or Triple Sec
1 oz Lemon Juice
1 oz Cranberry Juice
1 bar spoon of  St. Elizabeth’s Allspice Dram
Shake all ingredients together and serve. One may also pour over ice and top with soda water.


Damn The Weather

1 teaspoon Curacao or Triple Sec
1/2 oz. Orange Juice
1/2 oz. Vermouth
1 oz. Trillium Gin
Shake well with cracked ice and strain into cocktail glass.


The Trail Snowball

1 ounce First City Vodka
1/2 ounce white crème de cacao
1/2 ounce triple sec
1 1/2 ounces half-and-half cream
Chill a wet martini glass in the freezer for about 15 minutes.  Put the First City Vodka, crème de cacao, triple sec and cream in a cocktail shaker filled with ice; shake vigorously for about 15 seconds.  Put a cocktail strainer over the mouth of the shaker; pour the cocktail into the chilled martini glass and serve.


Ole’ Trillium Vermont Cocktail

1 1/2 oz Trillium Gin
1/2 oz  maple syrup
1/4 oz freshly squeezed lemon juice
1/4 oz freshly squeezed orange juice
2 dashes bitters, such as Angostura
Combine the gin, maple syrup, lemon, orange juice and bitters in a cocktail shaker.  Add some ice and shake.  Strain the drink into a martini glass and garnish with orange  rind.