Gluten-Free Bars of Rice Whiskey Treats

Often referred to as the global staple, rice is an essential part of a large number of daily diets across the world. Meanwhile, whisky connoisseurs will also claim, showcasing sufficient evidence, that their favourite drink is not restricted to their living room bars. So the Rice Whiskey Treat is something that will appeal to more than half the world’s population.

The bourbon whiskey and rice are quite a complementary pair that work well together and taste absolutely great.

Ingredients

  • 6 cups of brown rice cereal
  • 28 grams of organic marshmallows
  • 1/4 cup of unsalted butter
  • 1/4 teaspoon of cinnamon
  • A dash of cayenne pepper
  • 2 pinches of fine grain sea salt
  • 2 tablespoon of bourbon whiskey

The Process

Apply butter on a glass baking bowl or pan. Melt some more butter by pouring it onto a saucepan and then add cinnamon and cayenne to it. Once the butter has become hot and has melted completely, pour in the marshmallows. Keep stirring gently until the marshmallows melt completely. Then remove the mixture from the heat, add the whiskey and then add a pinch of salt while stirring the mixture continuously. Then add 6 cups of rice and continue to stir until all the rice has been evenly coated with the mixture. If the concoction seems to turn out too soggy then just add a little more rice. Now pour the entire mixture onto the previously buttered pan and gently press the rice with a wax paper in order to evenly spread the mixture on the pan. Sprinkle some salt on the top very lightly.  Lastly, allow it to cool a little and then cut the treats into your desired small squares with a sharp knife and serve.


For the Love of Spice: Whisky-Sriracha Candies

“There’s nothing as cosy as a piece of candy and a book”, said a certain Ms. Betty MacDonald. Truer words than that have seldom been spoken. Who doesn’t love candies? Homemade delights, bursting with sugar in their glossy wraps is pure joy! Our parents may have chided us every time we made a grab for candies. However, candies have remained an eternal  favourite for everyone at all ages. Here’s a quirky candy recipe to add some colour, nostalgia, and booze for that  inner child in you.

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WARM UP WITH A HOT TODDY

When the weather is frightfully cold, and you do not have a fireplace around you, all you need is whiskey, lemon, tea, honey, and warm water. But that doesn’t mean the Hot Toddy is only a winter tipple. It is a mild drink, an absolute nerve soother helping you relax and get a good sleep. The Hot Toddy is believed to have its origins in Scotland, back in 1786, when the drink was prescribed by a physician. Contrary to this belief, many argue that the cocktail derived its name from an Indian drink made by fermenting the sap of palm trees. In its simplest form, the classic drink is a mix of whiskey shot (preferably malt), honey, and lemon mixed with boiling water or tea. But you have a good scope to play around with the spices ranging from nutmeg, fresh ginger, cinnamon, cloves, to saffron, nuts, and mace. A version of the drink in Ontario typically heats the ginger before adding it to the whisky. Few pubs in the US substitute bourbon with brandy. The cocktail (often called the Tottie) when mixed with tea serves as a brilliant medicine when you are in the middle of a flue, or suffering from sniffles. Instead of running to the pharmacy, you may find an easier solution in a glass of Hot Toddy. For years, the drink has been used to ease pains and aches caused by flu and cold. It not only cures congestion, but also helps you get a nice sleep, just like how a paracetamol functions. Many do not prefer adding tea to their drink, and like it with hot water alone as it brings out the flavors of the spices. But those who like it with tea, may want to experiment with the varieties. A blend of black and green tea when mixed with the sweetness of honey and a tinge on lemon, makes it amazingly soothing.

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Penicillin Cocktail: Cure for a Chilly Night

The Penicillin cocktail might not have proven healing properties but a shot on a cold autumn night will surely do a good job flushing out the chill from your bones. The drink was originally conceived by a New York bartender going by the name of Sam Ross. This cocktail takes all the comforting, time-tested ingredients of a homemade tonic for an itchy throat and combines it with a dose of Scotch whisky for good measure. But that’s not it. The drink is finished with spoon of aromatic Islay malt, lending it a fragrance reminiscent of woodsmoke-infused autumn breeze. Barkeeps since have modified Ross’ original formula, swapping out the whiskey for rum, gin, and tequila – all bearing excellent results. The original mix with a whisky base is still considered to be a cut above the rest, especially if you use some syrup made by macerating the ginger in honey. The syrup has a pretty decent shelf-life if refrigerated properly and whipping up a jarful is easy – just grate half a cup of ginger into a container and cover with three cups of honey and one cup of water. Tighten the lid and leave it for a week.

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