Vanilla gelato - vanilla sweet whipped cream

Ultimate Warm Vanilla Caramel Cake

remy martin 1738

fortaleza reposado

fortaleza blanco

Clase Azul Añejo

Clase Azul Gold

Clase Azul Plata

Clase Azul Mezcal

Casamigos Mezcal

Casamigos Blanco

Casa Dragones Joven

Casa Dragones Reposado

Casa Dragones Blanco

woodford reserve rye

del bac "classic"

redbreast 21 yr

nikka "coffey malt"

nikka "coffey grain"

knob creek rye

basil hayden "dark" rye

bardstown rye

barrell craft "dovetail"

widow jane 'decadence'

michter's 25yr 2oz

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9x2 inch springform with nonstick cooking spray or butter, then dust with 1 tablespoon flour, tapping out excess.

Prepare oven and pan

In a medium bowl whisk together 2.25 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly distributed.

Combine dry ingredients

In a large bowl using a hand mixer or stand mixer fitted with the paddle, beat 1/2 cup room-temperature unsalted butter and 1.5 cups granulated sugar on medium speed for 2–3 minutes until light and fluffy. Add 3 large eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl.

Cream butter and sugars

Mix in 1/4 cup vegetable oil, 2 teaspoons vanilla extract, and 3/4 cup light brown sugar (add with the oil) until combined. Alternate adding the dry ingredients and 1 cup room-temperature whole milk in three additions, beginning and ending with the dry mix (dry-wet-dry), mixing on low speed until just combined. Do not overmix.

Add wet ingredients

Pour batter into prepared pan and smooth the top. Bake in preheated oven for 30–36 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top is golden. Rotate the pan halfway through baking if your oven has hot spots.

Bake

Allow cake to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack if using a springform or release the cake to cool completely if desired. For serving warm, keep the cake in the pan and proceed once cake is slightly warm (5–10 minutes).

Cool

In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 1/4 cup water. Gently swirl the pan to wet all the sugar (do not stir). Place over medium-high heat and cook without stirring until the mixture turns a deep amber color, about 6–10 minutes. Watch carefully to prevent burning.

Make caramel

When the sugar reaches deep amber, remove from heat and immediately add 6 tablespoons unsalted butter, whisking until melted and incorporated. Slowly pour in 1/2 cup warm heavy cream while whisking (mixture will bubble vigorously). Whisk until smooth. Stir in 1/2 teaspoon sea salt and 1 teaspoon vanilla extract. If any hardened bits form, return to very low heat and whisk until smooth. Keep warm over the lowest heat or in a small thermos until serving.

Finish caramel

Chill a medium mixing bowl and whisk or beaters for 10 minutes in the freezer if time allows. Pour 1 cup cold heavy whipping cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla bean paste or extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness if desired. Refrigerate until ready to use.

Make vanilla sweet whipped cream

Scoop 4 scoops of vanilla gelato and keep them chilled until just before plating. For a warm contrast, remove gelato from freezer last so it softens slightly.

Portion gelato

Warm the cake and caramel: If the cake has cooled completely, reheat individual slices in a microwave for 10–15 seconds to make them warm (or place the cake pan in a 300°F/150°C oven for 6–8 minutes). Warm the caramel sauce gently if it has thickened (microwave 10–15 seconds or warm on very low stove).

Plate each serving: Place a warm slice of cake on a dessert plate. Spoon 2–3 tablespoons warm vanilla caramel sauce over the top of the cake, allowing some to run onto the plate. Place a generous scoop of vanilla gelato adjacent to or on top of the cake slice.

Add whipped cream and finish: Add a dollop (about 2 tablespoons) of the vanilla sweet whipped cream on the plate or on top of the gelato. Sprinkle with 2 tablespoons toasted sliced almonds if using and a pinch (about 1/8–1/4 tsp) flaky sea salt over the caramel for contrast.

Serve immediately: Serve each plated dessert immediately so the gelato contrasts with the warm cake and caramel.

all-purpose flour

granulated sugar

baking powder

fine sea salt

unsalted butter (room temperature)

large eggs

whole milk (room temperature)

pure vanilla extract

vegetable oil

light brown sugar (packed)

water

unsalted butter

heavy cream (hot or warm)

sea salt

vanilla gelato (store-bought or homemade)

heavy whipping cream (cold)

powdered sugar

vanilla bean paste or extract

toasted sliced almonds (optional)

flaky sea salt (for finishing)

nonstick cooking spray or softened butter

all-purpose flour (for dusting pan)

Place an Old Fashioned glass (rocks glass) in the freezer or fill it with ice and cold water to chill while you prepare the cocktail.

Chill glass

Add 2 oz Rémy Martin 1738 and 0.5 oz Grande Champagne cognac into a mixing glass or shaker without ice. Add 0.25 oz simple syrup and 2 dashes of Angostura bitters.

Measure and pour

Fill the mixing glass with large ice cubes. Stir briskly for 20–30 seconds (about 15–20 full rotations) until the mixture is well chilled and slightly diluted (target temperature ~6–8°C / 43–46°F).

Stir with ice

Discard the chilling ice/water from the serving glass. Add a single large ice cube or sphere to the chilled Old Fashioned glass.

Prepare glass

Strain the stirred cocktail into the prepared glass over the large ice cube.

Strain

Express the oils of an orange peel over the drink by holding the peel skin-side down over the glass and giving it a firm twist to spray the oils onto the surface. Rub the peel around the rim and drop it into the drink as garnish. Serve immediately.

Garnish and finish

Rémy Martin 1738 Accord Royal (cognac)

Grande Champagne Cognac (or substitute: another VSOP cognac)

Simple syrup (1:1 sugar to water)

Angostura bitters

Orange peel (for garnish)

Ice (large cubes or sphere)

If you prefer a salted rim, rub a lime wedge around the rim of a rocks glass and dip the rim into coarse salt to lightly coat. Set the glass aside.

Prepare glass (optional)

Add 2 oz Fortaleza Reposado tequila, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.5 oz orange liqueur and 2 dashes orange bitters into a cocktail shaker.

Combine ingredients

Fill the shaker with about 1 cup of ice, secure the lid and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Add ice and shake

Strain the cocktail into the prepared rocks glass over fresh ice (one large cube or a few medium cubes) or serve neat in a chilled coupe, per preference.

Float or place a lime wheel or wedge on the rim or in the glass. Serve immediately.

Fortaleza Reposado tequila

Fresh lime juice

Agave syrup (1:1 or to taste)

Orange liqueur (Cointreau or triple sec)

Orange bitters

Lime wheel or wedge

Coarse salt (optional for rimming)

Place a coupe or rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill.

Into a cocktail shaker add 2 oz Fortaleza Blanco tequila, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.5 oz orange liqueur, and 0.25 oz fresh grapefruit juice (if using). Add 1 dash Angostura bitters if you want extra aromatic depth.

Measure and add ingredients

Fill the shaker with ice (about 1 cup or enough to nearly full). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted.

Discard the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or over fresh ice in a rocks glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and pulp.

Express the oils of a lime wheel or grapefruit twist over the surface and drop the garnish in or rest it on the rim. Serve immediately.

Garnish and serve

Fortaleza Blanco tequila

Agave syrup (1:1 simple agave)

Fresh grapefruit juice (optional for a bright twist)

Angostura bitters (optional, for depth)

Garnish: lime wheel or grapefruit twist

Chill a rocks glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the drink.

Add the Clase Azul Añejo tequila, optional mezcal, agave nectar, fresh lime juice, orange liqueur, and orange bitters into a cocktail shaker.

Fill the shaker with ice (about 3/4 full or ~1 cup cubed ice).

Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and you hear the ice properly slapping — this chills and dilutes the drink to balance the bold añejo flavors.

Discard the ice water from the chilled rocks glass (if used). Add fresh large ice cube(s) to the glass.

Double-strain the cocktail into the prepared rocks glass over the large ice cube(s) to remove small shards of ice and any pulp.

Express the oils of the orange peel over the drink by holding the peel skin-side down about 3–4 inches above the drink and giving it a firm squeeze so the oils spray across the surface.

Rub the expressed peel around the rim of the glass, then drop the peel into the drink as garnish.

If using a flamed cinnamon stick: hold the cinnamon stick with tongs or a lighter, briefly flame the stick (just a second or two) to release aroma, then place it across the rim or rest it on the ice. Do not leave open flame unattended; ensure flame is fully out before serving.

Serve immediately and enjoy slowly to appreciate the complex vanilla, caramel, and oak notes of the Clase Azul Añejo.

Clase Azul Añejo tequila

Lowland mezcal (optional for smokiness)

Agave nectar (1:1 syrup or pure agave)

Ice (cubed)

Orange peel

Flamed cinnamon stick (optional)

Place a rocks glass or short tumbler in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill.

In a cocktail shaker, add 2 oz Clase Azul tequila, 0.75 oz fresh lime juice, 0.5 oz agave nectar, 0.5 oz orange liqueur, and 2 dashes orange bitters.

Fill the shaker with ice (about 6–8 medium cubes). Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Discard ice water from the chilled glass. Add 2–3 large ice cubes to the glass. Double-strain the cocktail from the shaker into the glass over the large ice cubes using a Hawthorne or fine mesh strainer to remove tiny shards of ice and pulp.

Prepare glass and strain

If using the optional mezcal or smoky spirit, gently float 0.25 oz over the top by pouring slowly over the back of a spoon so it sits on the surface and adds an aromatic smoke note.

Optional float

Express the orange peel over the drink by holding it with the outer skin facing down and giving it a quick twist to release oils, then rub the rim with the peel and drop it into the glass. Add a lime wheel on the rim. If using cinnamon or star anise, briefly torch or ignite for a second for a smoky aroma, then place lightly on the drink (exercise caution). Serve immediately.

If you prefer a smoky presentation, after floating the mezcal you may ignite a cinnamon stick or star anise briefly (using a lighter or torch) and cover with an inverted glass to capture the smoke for 5–8 seconds, then lift the cover so smoke cascades into the cocktail. Do this safely and away from flammable materials.

Clase Azul Reposado or Ultra Añejo tequila

Agave nectar (1:1 simple agave)

Orange liqueur (e.g., Cointreau)

Large ice cubes

Garnish: lime wheel

Garnish: expressed orange peel

Small spritz of mezcal (for float) or a few drops of smoky Islay whisky

Optional cinnamon stick or star anise (for smoke/visual)

If you prefer a salted rim, rub a lime wedge around the rim of a chilled rocks glass, then dip the rim into a shallow plate of coarse or smoked sea salt. Fill the glass with fresh ice and set aside.

In a cocktail shaker, add 2 oz Clase Azul Plata tequila, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.5 oz orange liqueur, 0.5 oz fresh grapefruit juice, and 2 dashes Angostura bitters.

Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 10–15 seconds until the outside of the shaker feels cold and slightly frosted.

Shake

Double-strain the mixture into the prepared rocks glass over fresh ice (about 1/2 cup). Double-straining (using a Hawthorne plus fine mesh) removes small ice shards and pulp for a clean texture.

Express the oils from a grapefruit twist over the drink by holding it near the surface and giving it a quick snap, then drop the twist into the glass. Serve immediately.

Clase Azul Plata tequila

Agave syrup (1:1)

Fresh grapefruit juice

Ice (for shaking)

Ice (for serving)

Grapefruit twist (garnish)

Coarse salt or smoked sea salt (optional, glass rim)

Chill a rocks glass in the freezer for several minutes or fill it with ice water while you build the cocktail. On a small plate, combine smoked salt and coarse sea salt (about equal parts). Run a lime wedge around the rim of the chilled glass, then dip the rim into the salt mixture to coat. Discard ice water if used and put one large fresh ice cube or several fresh ice cubes into the glass.

Prepare the glass

In a cocktail shaker, add 2 oz Clase Azul Mezcal, 0.75 oz fresh lime juice, 0.5 oz agave nectar (or simple syrup), 0.5 oz orange liqueur, and an optional dash of mole or chocolate bitters if using.

Measure and combine

Add about 1 cup of ice to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the exterior of the shaker feels very cold and the liquid is well chilled and slightly diluted.

Ice and shake

Strain the shaken cocktail into the prepared chilled rocks glass over the fresh ice using the shaker’s strainer. For a slightly smoother pour, double-strain through a fine mesh strainer to remove tiny ice shards and citrus pulp.

Double-strain and serve

Express a lime wheel or wedge over the drink to release oils, then place it on the rim or float it in the glass. Optionally, lightly sprinkle a tiny pinch of the smoked salt on top of the drink for an aromatic accent. Serve immediately.

Clase Azul Mezcal (or other joven mezcal)

Agave nectar (or simple syrup)

Smoked salt (for rim)

Coarse sea salt (for rim or mix with smoked salt)

Lime wheel or wedge (garnish)

Optional: dash of mole bitters or chocolate bitters

If you prefer a salted rim, pour the smoked sea salt into a shallow dish. Run a lime wedge around the rim of a rocks glass to moisten it, then dip the rim into the salt and set the glass aside to dry for a minute.

Fill the serving glass with fresh ice to chill while you mix the cocktail (or set aside if you want it served up).

In a cocktail shaker, add 2 oz mezcal, 0.75 oz fresh lime juice, 0.5 oz agave syrup, 0.5 oz orange liqueur and 2 dashes orange bitters.

Add about 6 ice cubes to the shaker, secure the lid, and shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted.

Discard the ice from the chilled serving glass if you used it to chill. Strain the cocktail over fresh ice in the prepared rocks glass (for a short, on-the-rocks presentation) or double-strain into a chilled coupe if you prefer it served up.

Express an orange twist over the drink (optional) to release oils, then wipe the twist around the rim and drop it in. Garnish with a lime wheel or wedge on the rim.

Serve immediately and enjoy. Taste and adjust sweetness with an extra 0.25–0.5 oz agave syrup if desired.

Mezcal (blanco or joven)

Agave syrup (1:1 agave nectar to water) or simple syrup

Lime wheel or lime wedge

Smoked sea salt or kosher salt (optional, for rim)

Orange twist (optional)

Fill a cocktail shaker halfway with ice (about 1 cup).

Prepare shaker

Add 2 oz Casamigos Blanco tequila, 1 oz fresh lime juice, 0.5 oz agave syrup and 0.5 oz orange liqueur (optional) to the shaker.

Secure the shaker lid and shake vigorously for 10–15 seconds until well chilled and slightly frosted on the outside.

If salting the rim: rub a lime wedge around the rim of a rocks or coupe glass, then dip the rim into coarse salt to coat. Add 3/4 cup fresh ice to the glass if serving on the rocks; for a neat coupe strain without ice.

Double-strain the cocktail into the prepared glass over fresh ice (or into a chilled coupe without ice).

Ultimate Warm Vanilla Caramel Cake

Remy Martin 1738

Fortaleza Reposado

Fortaleza Blanco

Clase Azul Añejo

Clase Azul Gold

Clase Azul Plata

Clase Azul Mezcal

Casamigos Mezcal

Casamigos Blanco

Casa Dragones Joven

Casa Dragones Reposado

Casa Dragones Blanco

Woodford Reserve Rye

Del Bac "classic"

Redbreast 21 Yr

Nikka "coffey Malt"

Nikka "coffey Grain"

Knob Creek Rye

Basil Hayden "dark" Rye

Bardstown Rye

Barrell Craft "dovetail"

Widow Jane 'decadence'

Michter's 25yr 2oz