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Jalapeno Angelrita Watermelon Slices


Posted on by Julia Bryant

JALAPENO ANGELRITA WATERMELON SLICES

Cinco de Mayo is only a few weeks away and we’ve got the best recipe to celebrate with — Jalapeno Angelrita Watermelon Slices!

Nothing says, “Hello Summer,” like watermelon and with the weather we’ve been having here in Montana, we could use a little nudge for sunshine. These babies are packed full of flavor, and of course, booze. Lucky us, Cinco de Mayo is on Saturday this year!

We’ve combined our Jalapeno infused Destroying Angel Whiskey with all the goods for Headframe Spirits’ version of a margarita, “The Angelrita,” and let it soak for 12 hours into freshly-cut watermelon. THIS will be the life the party!

Here’s what you’ll need:

1 Cup Jalapeno infused Destroying Angel (takes 1 week to make)

1 Baby Seedless Watermelon

1/4 Cup Simple Syrup (add more if your watermelon is not sweet)

1/2 Cup Triple Sec

3 Juiced Limes + 1 Lime for Garnish

Margarita Salt

 

In a large bowl combine: Whiskey, Simple Syrup, Triple Sec, and Lime Juice. Whisk. Cut your watermelon into small triangles, and place them in a single layer on a cookie sheet. If your watermelon is not sweet, add more simple syrup to your recipe (2 Tb. more). Take your boozy mixture and pour it onto your watermelon slices. Cover your cookie sheets with plastic wrap and place in the fridge for 6 hours. After 6 hours turn slices over and place back into the fridge for an additional 6 hours. Leave in the fridge for a maximum of 24 hours – they will be ready to serve after 12 hours.

Serve watermelon very cold! It’s important for the taste and texture. You can throw them into the freezer for 20 minutes if you will be taking them outside. Dip a small amount of the watermelon into the margarita salt or sprinkle some onto each piece then garnish with slices of lime. MMmmmmm… Enjoy!

Jalapeno Infused Destroying Angel Whiskey


Posted on by Julia Bryant

JALAPENO INFUSED DESTROYING ANGEL WHISKEY

You can not go wrong with this spicy infused whiskey. Add a bit of spice to your Angelrita or add a shot of this to your ribeye steak just before you take it out of the pan. This infused flavor is so versatile, which is why we decided to make this our first official infused spirits.

Here’s what you’ll need:

1 bottle of Destroying Angel Whiskey

1 Jalapeno (Washed)

Cheesecloth

Take your washed Jalapeno and cut off the stem, then slice the pepper in vertical stripes keeping the seeds in place. Fill your bottle of Destroying Angel Whiskey with the pepper slices and leave the bottle be for 7 days. After 7 days taste your whiskey and make sure it has the perfect level of HEAT you need. If it still isn’t as spicy as you were hoping let the jalapenos infuse into the whiskey for a few more days. Keep taste testing until it is where you want it.

Once your whiskey is to a fiery perfection, take your cheesecloth and a bowl, then cover the bowl with your cloth. Pour your whiskey into the bowl. Some of the jalapenos will come out, as well as some seeds. If you have a few jalapeno slices left in your bottle you can use a chopstick or a wire to remove.

Use your new jalapeno whiskey in this Jalapeno-Guava Angelrita!

Here’s what you’ll need:

1.5 oz Jalapeno-infused Destroying Angel

3/4 oz Triple Sec

Juice 1/2 of a Lime

Guava Juice

1/2 oz Simple Syrup

1Tb Course Salt

1 Tb Sugar

Optional: Lime wedge, Slice of Jalapeno

In a shaker add, whiskey, triple sec, lime juice, simple syrup and guava juice. Shake! Strain into a salt/sugar rimmed glass with a few ice cubes. Garnish with a lime wedge and a slice of jalapeno. Mmmmmm… Enjoy!

Angelrita JELLO Shots


Posted on by Julia Bryant

ANGELRITA JELLO SHOTS

Cinco de Mayo is right around the corner and we have the perfect recipe to make your party the talk of the town — Angelrita JELLO Shots!

Here’s what you’ll need:
3/4 C. Destroying Angel Whiskey
3 Tb. Triple Sec
1 C. Limeade
2 Envelopes Plain Gelatin
12 Whole Limes or 48 Strawberries
Kosher Salt

Cut your limes in half and hollow out the inside. If you are using Strawberries take a teaspoon and scoop out the inside of the strawberry. Use a knife and cut a flat end on the strawberry so it sits up on its own. Dry off both with a paper towel.

In a saucepan, combine limeade with gelatin. let sit for 2 minutes. Heat on low and whisk until the gelatin is completely dissolved. Remove from heat.

Stir in your Destroying Angel Whiskey and Triple Sec. Pour your mixture into the Lime halves or strawberries. Refrigerate for at least 4 hours.

Once set, cut your lime into two slices and sprinkle with salt. Mmmmm…

Best served with Tacos. Lots of Tacos!

*Recipe for 21 and over

Orphan Girl Nutella Mousse


Posted on by Julia Bryant

ORPHAN GIRL-NUTELLA MOUSSE FILLED EASTER EGGS

These boozy little treats will brighten up *anyone’s Easter holiday. Rich, dense mousse that takes 5 minutes to make; what could be better?!

Here’s what you’ll need:

1/2 Cup Orphan Girl Bourbon Cream Liqueur

18 Chocolate Hollowed Eggs

1 1/2 Cups Heavy Cream

1/8 Cup Sugar

1/2 Cup Nutella

In a KitchenAid, add heavy cream and Orphan Girl.  Mix until mixture starts to incorporate then add sugar. Whip until very stiff peaks begin to form- at least 5 minutes. Fold the Nutella into the mousse using a rubber spatula. Consistency should feel like a thick frosting. Cut the tops off of your hollowed chocolate eggs. Place mousse into a piping bag and pipe into hollowed chocolate eggs. Chill in the fridge until ready to serve. (serves 18)

Mmmmm… Enjoy!

*This dessert is for 21 and over only.

The History of Butte Irish


Posted on by Julia Bryant

Photo by Donnie Sexton

In Butte, Montana, St. Patrick’s Day is a Big Damn Deal. I don’t know if you’ve heard, but we are pretty famous for our St. Patrick’s Day Parade. The reason? Butte has a long Irish history – nearly 200 years – and we are known for having the largest Irish population per capita in the United States. If you can’t tell, we are very proud of our heritage.

So, how did this heritage start? The story goes, in the late 1800s following the discovery of copper in our quaint mountain town, hundreds of Irish men and women emigrated to Butte. There was a lot of wealth in the mines; some offered the highest paying wages in the United States.

Marcus Daly, one of the three “Copper Kings,” had a special connection to Ireland — he was born in Cavan and spoke Gaelic. When he saw the potential for demand in copper he surrounded himself with fellow Irishmen. The Irish culture prevailed and was integrated throughout the community.

‘By 1900 one-fourth of the Butte population was Irish, a bigger percentage than any city in the United States including Boston. Of the 1700 people who emigrated to America from the parish of Eyeries in County Cork between 1870 and 1915, 1138 ended up in Butte. About 77 different Sullivan families came from Castletownbere, Cork; by the early twentieth century, there were 1200 Sullivans in Butte.'(Irish Genealogical Society International).

The descendants of Sullivans, Shannons, Harringtons, O’Neills, Lynchs, Sheas, Driscolls, Dolans, Duggans, and O’Briens are still an integral part of our community to this day. Butte is committed to keeping the tradition of our Irish heritage alive and teaching the next generation Butte Irish.

Sláinte!

Photo by Walter Hinick – Montana Standard

References: http://www.butteamerica.com/birish.htm; http://irishamerica.com/2010/08/montanas-mining-town/ ; https://www.irishecho.com/2017/01/trip-to-u-s-s-most-irish-town/; https://www.co.silverbow.mt.us/481/History-Culture; http://blog.irishgenealogical.org/?p=3142

Orphan Girl Shamrock Brownies


Posted on by Julia Bryant


ORPHAN GIRL SHAMROCK BROWNIES

You are in for a treat with this St. Patrick’s Day boozy dessert. Rich, cake brownies layered between mint, Orphan Girl cream. Think Shamrock Shake meets brownie poke cake. Yasssss!

Here’s what you’ll need:
Box of Brownie Mix (we used Betty Crocker)
2/3 Cup Canola Oil
1/4 Cup Water
3 Eggs 
1/8 Cup Orphan Girl Bourbon Cream Liqueur
Trifle Bowl (we used mini trifle dishes)
Lucky Charms Marshmallows

Cream:
2 Cups Heavy Whipped Cream
1/3 Cup Orphan Girl Bourbon Cream Liqueur
1/4 Cup Sugar
2 tsp. Mint Flavoring
5 Drops Green Food Coloring (or however many it takes to get the right color)

Make brownies with the cake recipe described on the box. Cook & let cool completely. Poke holes into the brownies with a shishkabob stick or fork and pour Orphan Girl on top. Depending on your chosen bowl, cut the brownies into the shape of the dish. At least two. 

With a kitchen-aid whip your cream until soft and voluminous. add sugar, mint and Orphan Girl. Continue to whip until peaks form. 

In your Trifle dish, layer your brownie and cream until the container is full. Top with a dollop of cream and some Lucky Charms Marshmallows. Mmmmm… Enjoy!

Irish Soda Bread with Whisky Soaked Raisins


Posted on by Julia Bryant

There is something nostalgic about Irish Soda Bread, especially at this time of year. We’ve taken this classic recipe and added plump, whisky soaked raisins to give the perfect sweet balance, then topped it with Whipped Whisky Butter. Start your morning off with a thick slice of this easy to make bread and an Irish coffee (with Orphan Girl of course). 

Here’s what you’ll need:
1/2 Cup Acquisition Whisky + 1/2 a shot for the butter
1 Cup Raisins
1 3/4 Cups Full-Fat Buttermilk
1 Large Egg
1/4 Cup Brown Sugar
2 Tb. Sugar
1 Tsp. Baking Soda
1 tsp. Salt
4 1/4 Cups Flour (We used Wheat Montana’s All Purpose)
4 1/2 Tb. Unsalted Cold Cubed Butter
Cast Iron Pan or Cake Pan

In a medium bowl pour whisky and 1 cup of raisins, then cover with saran wrap and let soak for the night.

Preheat oven to 425. Strain raisins into another bowl, be sure to keep the remaining mixture for your whisky butter. Combine your dry ingredients in a bowl: flour, sugar, baking soda, and salt. Using two forks cut in your cold cubed butter into your dry ingredients until it has a crumb texture. Add your strained raisins and fold them into the crumb mixture.

In another bowl, whisk buttermilk, egg, and brown sugar together. Make a well in the dry ingredients bowl and pour your buttermilk mixture into the middle. Slowly begin to fold the dough together until combined. Flour a cleaned surface and begin to knead your dough for 30 or 40 seconds.

Transfer your dough to an oil sprayed cast iron or cake pan. Using a butter knife or metal spatula score the dough with a large “X” this will also make your bread loaf look like a four leaf clover. See image below:

Bake until golden brown between 40-45 minutes. Give the bread a chance to cool before slicing.
Serve with Whisky Butter and jam. Mmmmmm…. Enjoy!

Whipped Whisky Butter:
1/2 Cup ( 1 Stick) Room Temperature Salted Butter
1/2 Shot of Acquisition Whisky
Remainder of Whisky/Raisin mixture

In a kitchen-aid, whip your room temperature butter until it gains volume. Add your whisky and remaining whisky/raisin mixture (1 shot) and whip whip whip. Add additional whisky to taste.

St. Patrick’s Day Contest


Posted on by Julia Bryant

We are hosting a HUGE CONTEST for the entire month of February.

Winner gets the ultimate Butte St. Patrick’s Day Experience: $50 in Uptown Butte Bucks, 2 – 2018 Headframe Spirits St. Patrick’s Day T-Shirts, 2 Drink tokens for our Tasting Room, and a swag bag stuffed with Headframe Gear and Prizes. Ohhh Ya!

To Enter: Share your Headframe Sightings by posting your photos on Instagram, Facebook or Twitter with #HeadframeSightings… multiple photos are encouraged! That’s it!

Winner will be chosen at random and announced March 1st so you can plan your epic Butte weekend.

St. Patrick’s Day is a Big Damn Deal in Butte America; We want to make it even BIGGER. 

Ready, Set, Go! 
Sláinte!

Sweet & Spicy Whisky Meatballs


Posted on by Julia Bryant

SWEET & SPICY WHISKY MEATBALLS

It’s Game Day! This recipe will be a touchdown at any party, and it’s so easy to make. 

Here’s what you’ll need: 
1/2 C. Acquisition Canadian Whisky
1 Package of Frozen Meatballs (24 oz.) 
1 C. Honey BBQ Sauce – We Used Sweet Baby Rays!
2 Tb. Siracha Sauce
2 Tb. Onion Powder or Dehydrated Onion
1/2 C. Brown Sugar
Slow Cooker

Put all your ingredients into the slow cooker, stir, and cook on high for 2 hours.
See, easiest appetizer ever!

Serve with sriracha sauce for some extra heat, a few stalks of celery and a shot, or two, of our Acquisition Canadian Whisky.
Cheers!

Speculator Whiskey Apple Pie


Posted on by Julia Bryant

SPECULATOR WHISKEY APPLE PIE

We cranked this Thanksgiving staple up a notch, or two, with our Speculator Rye Whiskey and let me tell you, it is every bit as good as it sounds.

-Here’s what you’ll need-
2 9-inch crusts (homemade or boxed)
1/3 Cup Speculator Rye Whiskey
7 Green Apples
¼ Cup Sugar
½ Cup Light Brown Sugar
½ Cup Salted Butter
2 Tb. Flour
¼ tsp. Vanilla
¼ tsp. Nutmeg
1 tsp. Cinnamon
Pie Pan

Preheat oven to 350. Peel all the apples then slice them alternating between thin and thick slices – make sure to remove the core and seeds. In a large pot over medium-high heat, add butter, sugar, brown sugar, vanilla, nutmeg, and cinnamon and combine until mixture looks like a liquid caramel. Add Speculator Whiskey and sliced apples. Cook until the mixture begins to boil then add flour. If the filling needs to be thickened further add another tablespoon of flour.

Place one pie crust into the pie pan and add your apple mixture, then put your second crust on top and pinch the sides together. If you are feeling extra festive you can use a small cookie cutter and cut something festive into your pie crust before placing it on top. We added small round detail to give the pie a snowflake look. Have some fun with it!

Place your pie in the oven until the crust is golden brown. Since the filling is already cooked you are just waiting for the crust to get perfect – 20 minutes or so should do. Let your pie cool on a wire rack and serve warm topped with French Vanilla ice cream and if you are really feeling extravagant drizzle on our Speculator Whiskey Caramel. MMMmmmmmm… nothing compares.

Speculator Whiskey Caramel:
1 C. Light Brown Sugar
2 shots Speculator Rye Whiskey
3/4 C. Heavy Cream
In a medium saucepan mix sugar and Whiskey on high heat until sugar starts to lightly brown. Stir the sugar consistently with caution – it is very hot. Remove from heat and immediately whisk in 1/2 to 3/4 C.

Recipe by Julia Bryant.

#HeadframeSpirits #BakingWithBooze #Whiskey#Thanksgiving2017 #SpikeIt

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When you're in Butte swing by the Distillery and introduce yourself. We love getting to know the folks who share our passion. Cheers, John & Courtney.

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