FIVE DAYS
of
FINISHING TOUCHES
The finishing touch on a holiday recipe can make it extraordinary. And here at Angel’s Envy, we know just how the little details can make something exceptional. That’s why we called on our National Whiskey Guardian, Angel Teta, to craft some special holiday recipes with unique finishing touches.
Come back each week in December for a new finishing touch recipe, voted on by members in the Angel’s Envy community
FIRST DAY of FINISHING TOUCHES
OLD FASHIONED
finished with
CHOCOLATE ORANGE
Chocolate orange fits the flavor profile and matches our bourbon perfectly. Plus, it’s fun to break apart! We suggest using a large ice cube for the serve with the chocolate on the side of the drink, not in or on top.
INGREDIENTS
2 ½ oz Angel’s Envy® Bourbon
Finished in Port Wine Barrels
2 dash Angostura bitters
1 dash Angostura Orange bitters
1 tsp mineral water
1 tsp sugar (or one sugar cube)
PREPARATION
Combine all into a mixing glass, stir until chilled, strain over a large cube and garnish with an orange twist & a cherry.
SECOND DAY of FINISHING TOUCHES
ANGEL’S ENVY Bourbon Caramel Popcorn
finished with
SMOKED ALMONDS
Smokehouse almonds provide the perfect contrast between savory and sweet. We recommend adding the almonds after the glaze has set so you can really taste the difference.
INGREDIENTS
1 4 to 5-oz bag of popcorn
6 tbsp of unsalted butter
⅓ cup of dark brown sugar
3 tbsp of light corn syrup
1 tsp of vanilla extract
4 tbsp of Angel’s Envy® Bourbon
Finished in Port Wine Barrels
1 oz of smoked almonds
PREPARATION
1. Pour the popcorn into a large mixing bowl and set aside.
2. Preheat your oven to 300°F. T line a large cookie sheet with parchment paper.
3. In a medium saucepan, combine the
unsalted butter, dark brown sugar, and light corn syrup. Over medium heat, melt the
ingredients until they come to a rolling boil.
4. Let the mixture boil for 3 minutes while
stirring.
5. Remove the saucepan from the heat and slowly stir in Angel’s Envy Bourbon
Finished in Port Wine Barrels along with
the vanilla extract.
6. Once the caramel thickens, pour it over the popcorn. Add the smoked almonds, then stir until it’s thoroughly coated with the caramel mixture.
7. Transfer the popcorn to the baking sheet
and spread it out evenly. Bake for 30 minutes.
8. Let it cool. Then serve.
THIRD DAY of FINISHING TOUCHES
KENTUCKY COFFEE
finished with
GOURMET MARSHMALLOW MELTS
Save whipped cream for the little ones. Marshmallows are the perfect melty finish for your holiday coffee drink!
INGREDIENTS
2 oz Angel’s Envy® Bourbon Finished in Port Wine Barrels or Angel’s Envy Rye Finished in Caribbean Rum Casks
1 oz brown sugar simple syrup (1:1 brown sugar and water combined)
4 oz fresh brewed coffee
Gourmet marshmallow melts
PREPARATION
Combine all in your favorite mug!
FOURTH DAY of FINISHING TOUCHES
ANGEL’S ENVY Bourbon Caramel Fudge Pie
finished with
PREMIUM FLAKE SALT
Adding flaked sea salt to any dessert provides an interesting distinction between tastes.
We recommend adding some as the garnish to this sweet holiday dessert.
INGREDIENTS
1 whole prepared 9-inch pie crust
6 tbsp of cocoa powder
6 tbsp of flour
1 tsp of cinnamon
1-½ cup of sugar
3 whole eggs, beaten
1-½ tsp of vanilla extract
¾ cups of butter, melted
2 oz, of melted chocolate
4 oz of caramel sauce
3 tsp of Angel’s Envy® Bourbon Finished in
Port Wine Barrels
2 tsp of premium flake salt
PREPARATION
1. Preheat oven to 350ºF. Line a pie pan with the crust.
2. In a mixing bowl, add cocoa powder, flour, cinnamon, and sugar. On low speed, beat in eggs, Angel’s Envy Bourbon Finished in Port Wine Barrels, and vanilla. Blend in melted butter until all ingredients are
thoroughly combined.
3. Pour chocolate filling into the pie crust.
4. Place the pie in your oven’s center rack and bake for 30 minutes.
5. Let cool, garnish with the premium flake salt and caramel sauce before serving.
FIFTH DAY of FINISHING TOUCHES
COQUITO punch bowl
finished with
TOASTED COCONUT FLAKES
Toasting coconut is easy to do at home and adds texture and warm notes.
Add a large sprinkle of flakes. After all, it is the holidays!
INGREDIENTS
½ cup water
14 oz sweetened condensed milk
1 cup Angel’s Envy® Bourbon
Finished in Port Wine Barrels
1 cup Angel’s Envy Rye Finished in
Caribbean Rum Casks (or substitute
Angel’s Envy Bourbon Finished
in Port Wine Barrels)
27 oz unsweetened coconut
milk (2 13.5 oz cans)
1 pinch of salt
1 tsp vanilla
Cinnamon
PREPARATION
1. Place the water, sweetened condensed milk, Angel’s Envy Bourbon Finished in Port Wine Barrels and Angel’s Envy Rye Finished in Caribbean Rum Casks, vanilla in the blender.
2. Add the coconut milk last, just up to the 6 cup line, gently blend.
3. Chill in the fridge for up to 6 hours before serving. Stir again before serving.
4. Top with a sprinkle of fresh ground
cinnamon.
FIVE DAYS
of
FINISHING TOUCHES
The finishing touch on a holiday recipe can make it extraordinary. And here at Angel’s Envy, we know just how the little details can make something exceptional. That’s why we called on our National Whiskey Guardian, Angel Teta, to craft some special holiday recipes with unique finishing touches.
Come back each week in December for a new finishing touch recipe, voted on by members in the Angel’s Envy community
FIRST DAY of FINISHING TOUCHES
OLD FASHIONED
finished with
CHOCOLATE ORANGE
Chocolate orange fits the flavor profile and matches our bourbon perfectly. Plus, it’s fun to break apart! We suggest using a large ice cube for the serve with the chocolate
on the side of the drink, not in or on top.
INGREDIENTS
2 ½ oz Angel’s Envy® Bourbon
Finished in Port Wine Barrels
2 dash Angostura bitters
1 dash Angostura Orange bitters
1 tsp mineral water
1 tsp sugar (or one sugar cube)
PREPARATION
Combine all into a mixing glass, stir until chilled, strain over a large cube and garnish with an orange twist & a cherry.
SECOND DAY of FINISHING TOUCHES
ANGEL’S ENVY Bourbon Caramel Popcorn
finished with
SMOKED ALMONDS
Smokehouse almonds provide the perfect contrast between savory and sweet. We recommend adding the almonds after the glaze has set so you can really taste the difference.
INGREDIENTS
1 4 to 5-oz bag of popcorn
6 tbsp of unsalted butter
⅓ cup of dark brown sugar
3 tbsp of light corn syrup
1 tsp of vanilla extract
4 tbsp of Angel’s Envy® Bourbon
Finished in Port Wine Barrels
1 oz of smoked almonds
PREPARATION
1. Pour the popcorn into a large mixing bowl and set aside.
2. Preheat your oven to 300°F. T line a large cookie sheet with parchment paper.
3. In a medium saucepan, combine the
unsalted butter, dark brown sugar, and light corn syrup. Over medium heat, melt the
ingredients until they come to a rolling boil.
4. Let the mixture boil for 3 minutes while
stirring.
5. Remove the saucepan from the heat and slowly stir in Angel’s Envy Bourbon
Finished in Port Wine Barrels along with
the vanilla extract.
6. Once the caramel thickens, pour it over the popcorn. Add the smoked almonds, then stir until it’s thoroughly coated with the caramel mixture.
7. Transfer the popcorn to the baking sheet
and spread it out evenly. Bake for 30 minutes.
8. Let it cool. Then serve.
THIRD DAY of FINISHING TOUCHES
KENTUCKY COFFEE
finished with
GOURMET MARSHMALLOW MELTS
Save whipped cream for the little ones. Marshmallows are the perfect melty finish for your holiday coffee drink!
INGREDIENTS
2 oz Angel’s Envy® Bourbon Finished in Port Wine Barrels or Angel’s Envy Rye Finished in Caribbean Rum Casks
1 oz brown sugar simple syrup (1:1 brown sugar and water combined)
4 oz fresh brewed coffee
Gourmet marshmallow melts
PREPARATION
Combine all in your favorite mug!
FOURTH DAY of FINISHING TOUCHES
ANGEL’S ENVY Bourbon Caramel Fudge Pie
finished with
PREMIUM FLAKE SALT
Adding flaked sea salt to any dessert provides an interesting distinction between tastes.
We recommend adding some as the garnish to this sweet holiday dessert.
INGREDIENTS
1 whole prepared 9-inch pie crust
6 tbsp of cocoa powder
6 tbsp of flour
1 tsp of cinnamon
1-½ cup of sugar
3 whole eggs, beaten
1-½ tsp of vanilla extract
¾ cups of butter, melted
2 oz, of melted chocolate
4 oz of caramel sauce
3 tsp of Angel’s Envy® Bourbon Finished in Port Wine Barrels
2 tsp of premium flake salt
PREPARATION
1. Preheat oven to 350ºF. Line a pie pan with the crust.
2. In a mixing bowl, add cocoa powder, flour, cinnamon, and sugar. On low speed, beat in eggs, Angel’s Envy Bourbon Finished in Port Wine Barrels, and vanilla. Blend in melted butter until all ingredients are
thoroughly combined.
3. Pour chocolate filling into the pie crust.
4. Place the pie in your oven’s center rack and bake for 30 minutes.
5. Let cool, garnish with the premium flake salt and caramel sauce before serving.
FIFTH DAY of FINISHING TOUCHES
COQUITO punch bowl
finished with
TOASTED COCONUT FLAKES
Toasting coconut is easy to do at home and adds texture and warm notes.
Add a large sprinkle of flakes. After all, it is the holidays!
INGREDIENTS
½ cup water
14 oz sweetened condensed milk
1 cup Angel’s Envy® Bourbon
Finished in Port Wine Barrels
1 cup Angel’s Envy Rye Finished in
Caribbean Rum Casks (or substitute
Angel’s Envy Bourbon Finished
in Port Wine Barrels)
27 oz unsweetened coconut
milk (2 13.5 oz cans)
1 pinch of salt
1 tsp vanilla
Cinnamon
PREPARATION
1. Place the water, sweetened condensed milk, Angel’s Envy Bourbon Finished in Port Wine Barrels and Angel’s Envy Rye
Finished in Caribbean Rum Casks, vanilla in the blender.
2. Add the coconut milk last, just up to the 6 cup line, gently blend.
3. Chill in the fridge for up to 6 hours before serving. Stir again before serving.
4. Top with a sprinkle of fresh ground
cinnamon.