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Okay, not really let’s all get drunk booze but those amazing boozey recipes that just make New Years Eve more fun! I found this new product called Rave Review!™ Original Culinary Spirits and they are specifically made just for cooking. They come in four flavors and I made my Rum Balls with them this year and they were AMAZING! Everyone complimented me on them and actually asked what kind of Rum I used. This is not your Captain Morgan people, it is rich and deep, without all the added sweetness of your normal rum. I make two different kinds of rum balls- unbaked, for adults and baked for the kids. I can say that for once the baked ones did not lose their flavor. That was a huge plus for me!

Designed by chefs to fill the need for premium culinary spirits in the kitchen, Rave Review!™ Original Culinary Spirits™ combines artisan tradition with scientific innovation to make the world’s first culinary spirits. Rave Review! is natural, heat stable, have no alcohol bite, are low in congeners and low in sugar, and also make a great gift! There are currently four products in the line:

Rave Review! ™ Original Culinary Brandy™ - Featuring a dash of oak and a hint of orange zest, our Brandy is decadent in desserts, wonderful with savory pork and poultry creations and superb for deglazing pan sauces.

Rave Review!™ Original Culinary Rum™ - Lacking the overpowering sweetness found in traditional rums, our Rum is delicious in recipes ranging from a savory Caribbean black bean dip to traditional rum balls and cake.

Rave Review!™ Original Culinary Blended Bourbon™ - With its slight smokiness and smooth vanilla finish, our Bourbon is ideal in dishes ranging from frosting to BBQ sauce. Better yet – it’s a great substitute for vanilla extract.

Rave Review!™ Original Culinary Blended Hops™ - Featuring an aroma similar to an India Pale Ale, our Hops is a great addition to seafood dishes like steamed mussels and marinades for steak. It even gives a little extra something to roasted vegetables.

Boozey Recipes:

Of course when you have this A+ product around the house you start wanting to use it! So I just had to share with you some of my favorite boozey recipes! Cocktails for New Years Eve and Brunch options for New Years Day. Enjoy and Happy New Years!

Maple and Bourbon Bacon

Toffee-coated slabs of boozy bacon! What could be better?
12 slices bacon
2 tbsps. Rave Review! Original Culinary Bourbon
2 tbsps. water
½ cup maple syrup

In a large sauté pan over med-low heat, render the bacon until it turns very crispy, about 15 minutes. Remove the bacon from the pan with a slotted spoon and set aside, on a plate covered with paper towels. Discard any remaining fat and deglaze the pan with the Rave Review! Original Culinary Bourbon and 2 tbsps. of water. Swirl in the maple syrup, and raise the heat to medium. Bring the syrup to a hard simmer until it reaches 240 degrees, then return the bacon to the pan and coat with syrup. Remove the pan from the heat, and lay bacon out on a non-stick cookie sheet. Let cool to room temperature, then serve.

Stuffed Maple Bourbon French Toast:

15 slices of hearty bread, crusts trimmed, cubed
2 8-oz. pkgs. cream cheese, cubed
12 eggs
2 cups whole milk
¼ cup Rave Review! Original Culinary Bourbon
¼ cup maple syrup
Additional syrup for drizzling
Cinnamon
Powdered sugar

Preheat oven to 375 degrees. Place half of the bread cubes in a buttered 13″x9″ pan. Top with cubed cream cheese and layer on remaining bread cubes. Whip eggs; add milk, Rave Review! Original Culinary Bourbon and syrup. Blend well. Pour over bread and cheese. Drizzle with about 3 tbsps. syrup and sprinkle generously with cinnamon. Cover with plastic wrap and refrigerate overnight. Next day, remove plastic wrap and bake at 375 degrees for about 45 minutes or until nicely browned. Top with powdered sugar or any of your favorite toppings. Serve with maple and bourbon bacon.

Quiche Lorraine a la Hops

½ cup sour cream
4 extra large eggs
⅔ cup half-and-half
½ tsp. freshly ground black pepper
⅓ cup Rave Review! Original Culinary Hops
1 tbsp. butter
1 small onion, sliced thin
1 10-inch frozen pie crust
⅓ cup diced green chilies (optional)
⅓ cup diced red bell pepper
½ cup grated Swiss or Gruyere cheese
4 ounces thick cut bacon, cut into narrow strips

Preheat oven to 375 degrees. In a blender or food processor, process the sour cream, eggs, half-and-half, and pepper just until smooth; stir in the Rave Review! Original Culinary Hops. Heat the butter in a sauté pan over medium heat; add the onion and sauté until golden, about 5 to 6 minutes. Spread sautéed onions over the bottom of the pie crust. Sprinkle diced chilies (if using), red pepper, grated cheese, and bacon over the top. Slowly pour egg mixture over the onion mixture. Do not stir. Place on the lower shelf of oven. Bake approximately 40 minutes or until a knife inserted into the center comes out clean. Cool 5 to 10 minutes before serving.

Blushing Bubbly

½ oz. pomegranate liqueur
½ oz. Triple Sec
3 oz. Laurent-Perrier Brut Champagne
Pomegranate seeds

Pour the pomegranate liqueur into a flute. Stir in the Triple Sec and top off slowly with Laurent-Perrier Brut Champagne. Garnish with a few pomegranate seeds.

Camuccinno

2 oz. hot milk
½ oz. CAMUS VSOP Elegance
1 oz. Maison CAMUS French Roast
1 oz. simple syrup

Foam milk to fill up glass. Brew the French Roast as Espresso, then slowly add the syrup, CAMUS Cognac and hot milk on top. Use a teaspoon to place the milk foam on top.
Stir and serve with three Maison CAMUS Coffee beans for garnish.

All recipes were provided by Rave Culinary Spirits and used with permission. Do not copy or distribute these recipes without permission.

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