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.