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OG COCONUT MACAROONS


Posted on by Julia Bryant

This year give “Santa” cookies and milk he’ll really appreciate *Wink, Wink!* Yep, it’s that time of year and while you are getting ready to start your holiday baking, consider making this 10 minute recipe for the easiest macaroon around.

For Adults 21 and over.

 

Here’s what you’ll need:

For the Cookie:

1 Tb Orphan Girl Bourbon Cream Liqueur

2 egg whites

1 7oz package of sweetened coconut flakes

1/3 cup granulated sugar

3 Tb flour

dash of salt

For the Orphan Girl drizzle:

1/2 cup milk chocolate chips

1/4 cup Orphan Girl Bourbon Cream Liqueur

 

Preheat your oven to 325. In a bowl, combine salt, sugar, flour and coconut flakes until well mixed. In a separate bowl, lightly mix wet ingredients, Orphan Girl and egg whites. Combine both bowls, and mix until a sticky dough forms.

Using a Tablespoon scoop your dough onto a greased cookie sheet, carefully placing the perfect circles. Bake for 20 minutes or until golden brown.

While cookies are cooling, make your Orphan Girl drizzle. Take your chocolate chips and place them in a microwave safe bowl. Microwave them for 30 seconds, stir them, then add your Orphan Girl and microwave for another 30 seconds. Mix chocolate until silky.

Using a spoonful of your drizzle, quickly pour the chocolate onto your coconut macaroon. Continue until all your cookies have some Orphan Girl drizzle on top. Allow the cookies and chocolate to dry, and they are ready for gifting or enjoying all to yourself.

Mmmmmm… Happy Holidays, Team Headframe.

BAKED BRIE with ANSELMO CRANBERRY SAUCE


Posted on by Julia Bryant

It’s time to get festive! Thanksgiving is mere days away and if you need an appetizer that will impress your Thanksgiving host — We’ve got you covered! This baked brie is crunchy on the outside and soft and melty on the inside, topped with a boozy cranberry sauce for a sweet and tangy effect. Serve it with crackers, apples, or even all by itself, it’s a crowd favorite.

Here’s what you’ll need:

1/4 Cup Anselmo Gin

1 box Puff Pastry ( Thawed! You will use only one sheet unless you want to add some fun designs)

1 wheel of brie

1 jar of Cranberry Sauce with whole cranberries

1 Egg

1/2 tsp. Cinnamon

Crackers or Granny Smith apples ( I went with Focaccia crackers)

Thaw your puff pastry in the fridge overnight. Once ready, use a rolling pin and lightly roll out one of your puff pastry sheets with just a little bit of flour. Don’t press too hard or your pastry may not puff up. Cut your dough to the desired shape. I just folded it with the edges, but if you want it to have a perfectly rounded shaped cut the excess off. Put your brie in the middle and wrap the dough around the wheel. Ina bowl, whisk one egg with 3 Tb. of water, brush egg wash mixture onto your puff pastry wrapped cheese.

Preheat over to 425. Place wrapped Brie into the oven for 10 minutes or until the puff pastry dough is clearly puffed up and lightly browned. Lower temp to 375 and let the entire  pastry turn a nice golden brown color (5-10 minutes). Remove from oven and let cool.

In a medium saucepan place 1 cup of your Cranberry sauce and 1/4 cup of your Anselmo Gin with a 1/2 tsp of cinnamon heat on Medium High. Let the mixture come to a light boil, stir, then lower the heat to low. Let the mixture remain on low while stirring for a few minutes then after a taste test pour the mixture on top of your puff pastry creation.

Then, Feast! Happy Thanksgiving, Headframe Family!

This recipe is for 21 and over.

 

SPIKED BUTTERBEER


Posted on by Julia Bryant

Hey Potter fans! In honor of the release of the new Fantastic Beasts installment, Headframe Spirits decided to get extra spirited with the perfect cocktail to pregame with before the show. This adults only ButterBeer will give you all those Hogwarts feels with an extra nudge or two of our Neversweat Bourbon Whiskey.

Wands at the ready, it’s Butterbeer time!

Here’s what you’ll need:

1 shot of Neversweat Bourbon Whiskey

1 tsp. Butterscotch pudding mix

2 Tb. warm water

Cream Soda

Whipped Cream

Iced Mug

In an iced mug, stir two tablespoons of warm water and the teaspoon of butterscotch pudding mix until well mixed but still liquid. If you added too much pudding mix the mixture will be thick, add water until it turns liquid. Add one shot of Neversweat Bourbon Whiskey, then fill the rest of your mug with cream soda and top it off with whipped cream. Boom, “accio-butterbeer” anyone?

**For Adults 21 and over**

 

Speculator PieCaken


Posted on by Julia Bryant

Move over Turducken, there’s a new Thanksgiving marvel in town: the PieCaken!

We decided to make our own PieCaken filled with Headframe goodness, for 21 and over. Warning: this dessert will make you the life of your Thanksgiving party and you will be asked to make it again and again for every holiday.

Here’s what you’ll need:
1 Speculator Apple Pie, cooked & cooled, recipe here >>
http://bit.ly/2ipAxAg
2 Boxes of Spice Cake – follow box ingredients
2 Green Apples
1/2 Cup Light Brown Sugar
1/4 C. Heavy Cream
3 T. Unsalted Butter
1 Tsp. Cinnamon
6 Cups Sifted Powdered Sugar
1 1/2 Cups Unsalted Butter Room Temperature (3 Sticks)
1 Tb. Vanilla
1/4 tsp. Salt
1 Shot of Speculator Rye Whiskey
10-inch Springform Pan
Canola Oil Spray
Tin foil

Preheat the oven to 350. Make 2 boxes of Spice Cake, be sure to follow the instructions for high elevation if you live in the mountains like we do. Spray your springform pan with oil, pour cake batter onto the bottom until 1/3 is filled. Take your cooked and cooled pie and carefully place it on the batter. Fill the springform pan with remaining batter until it is 1 1/2 inches below the top of the pan. You will have remaining batter.

Place your PieCaken in the oven with a tray on the rack below. Cook for 30 minutes then cover the top of the springform pan with tin foil. Begin checking the PieCaken every 15 minutes to see if the middle is still loose. It will begin to solidify. Total bake time is on average 1 hour. Every oven is different so be sure to continuously check. Using a toothpick check your cake by poking a hole into the middle, the toothpick should come out clean. Once done, remove cake and place on a wired rack to cool. After 15 minutes, use a buttered knife to slowly loosen the edges of your cake. Open the springform and allow the cake to fully cool on the springform bottom. Leave to cool.

With a mixer, cream your 3 sticks of room temp butter, add salt and vanilla. Slowly add your sifted powdered sugar. Continue to beat until the buttercream is fluffy. Finish with 1 shot of Speculator and completely mix in. Set aside.

In a saucepan combine 3 T. of Butter with Brown Sugar and Cinnamon on medium-high. Add your peeled and sliced apples. Continuously mix until caramel forms. Remove from heat and whisk in heavy cream. Set mixture aside to cool.

Once your PieCaken is completely cooled, spread on your boozy buttercream and top it with your caramel apples allowing some of the caramel to drip down the cake. We topped it off with a swirl of buttercream and a bay leaf for some Thanksgiving flare.
Be sure to serve it with a scoop of french vanilla ice cream! Mmmmm…

BOO-zy Caramel Apples


Posted on by Julia Bryant

This is the type of treat that takes Halloween to the next level — sticky caramel with the pop of our Orphan Girl Bourbon Cream Liqueur and a fresh snap of Granny Smith Apple. Celebrating Halloween just got THAT much better.

Here’s what you’ll need: 

1/3 C. Orphan Girl Bourbon Liqueur

11oz. Bag of Kraft Caramels (usually found by the apples)

4 large Granny Smith Apples – washed and dried

Parchment paper

Popsicle sticks

Toppings: magic shell, nuts, coconut flakes (optional)

In a saucepan, stir all the unwrapped caramels and Orphan Girl Cream Liqueur on medium-low, be sure to store continuously to avoid burning. Wait until caramels have fully melted and mixed with the Orphan Girl. The consistency should be a thick liquid. Add an extra shot of Orphan Girl if the caramel is too tough.

Take your dried apples and poke wooden popsicle sticks through the tops. Wipe off any apple juice. Take your apple by the stick and gently submerge it into the warm caramel making sure to get all the sides. Hold the apple out of the caramel for a few seconds (over the pot) then dunk again. Place the apple immediately on parchment paper, unless you are adding a special topping, like nuts, which you apply by dipping your apple into while hot. Feel free to drizzle on some magic chocolate shell and make this into edible art, why not?

Let your apples dry for at least an hour (the fridge works great for that), and voila, they are ready to enjoy!

Hope your Halloween is extra spirited this year.

*** This recipe is for Adults 21 and over. ***

Peaches & Bourbon Cream Baked Oatmeal

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Posted on by Katie Yurashak

Baked oatmeal in pan

Gluten Free, Lactose Free

Ingredients:

2 cups rolled oats

½ cup coconut sugar

½ cup raisins

1 tsp. baking powder

2 tsp. cinnamon

½ tsp. salt

2 eggs

1 cup coconut milk

1 cup Orphan Girl Bourbon Cream Liqueur

1 tsp. vanilla extract

4 Tbps. Coconut oil, melted

2 ripe peaches, sliced thinly

 

Instructions:

Preheat oven to 325°F.

In medium bowl: combine oats, coconut sugar, raisins, baking powder, cinnamon and salt.

In small bowl: whisk eggs, coconut milk, and vanilla until combined.

Add egg and milk mixture to oat mixture. Add melted coconut oil and mix well.

Place the sliced peaches into bottom of greased 8×8 baking pan. Pour oatmeal mixture over top of peaches and spread evenly.

Bake 40-45 minutes until golden brown.

Allow to cool and serve warm.

Pairs great with the Orphan Girl Boozy Crockpot Pumpkin Spice Latte! Enjoy!

Boozy Crockpot Pumpkin Spice Latte

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Posted on by Julia Bryant

Fall is here! It’s time for pumpkins, cozy sweaters, and Pumpkin Spice Lattes. Ohhh ya, we’ve taken your favorite Fall drink and transformed it into a PSL with a big kick of Headframe Spirits. This is sure to keep you warm during those cold autumn nights. Best part, this recipe is super easy, just throw everything into the crockpot and voila — done! What could be better?

**This recipe is for 21 and over**

Here’s what you’ll need: (Makes 4 cups)

Orphan Girl Bourbon Cream Liqueur

Crockpot

2 Tb. Pumpkin Puree (canned works or fresh)

1 Tb. Light Brown Sugar

2 Cups Milk (whichever milk you prefer)

1/3 C. Pumpkin Spice Cream Liqueur (we used Maya)

1/2 tsp. Cinnamon

1 tsp. Pumpkin Pie Spice Mix

1 1/2 Cups Dark Brewed Coffee

Whipped Cream

In your crockpot combine all the ingredients except for your Orphan Girl Bourbon Cream Liqueur and whipped cream. Set crockpot to low for 2-4 hours.  Be sure to stir your Boozy PSL and top off your drink with Orphan Girl (1-1.5 oz.). Serve with Whipped Cream and some Pumpkin Pie Spice Mix on top.

Mmmmmm… Enjoy!!

Orphan Girl Chocolate Cookies


Posted on by Katie Yurashak

This recipe was created by the dessert chef at The Springs at Butte. We love hearing how people have used our booze out in the world for delicious recipes.  Enjoy!

Ingredients:

  • 1 cup butter (softened)
  • 11/2 cups brown sugar
  • 2 eggs
  • 11/2 Tbsp Orphan Girl Bourbon Cream Liqueur
  • 11/tsp milk
  • 2 tsp vanilla
  • 3 cups flour
  • ½ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt

Directions:

  • Cream butter and sugar together until light and creamy
  • Add in eggs, one at a time and mix until creamy
  • Add in Orphan Girl, milk & vanilla – mix until smooth
  • Gently mix in flour, cocoa powder, baking soda & salt until dough forms
  • Form dough into balls, place on baking sheet  & flatten slightly before baking
  • Bake at 350 for 8-9 minutes or until done

Bourbon Bread Pudding


Posted on by Julia Bryant

This Summer, the Headframe Team headed to Helena, Montana to collaborate with Calvin Richards, owner of Bad Betty’s BBQ on some unbelievable recipes. Calvin brought his A game and we are thrilled to share some of these damn good recipes with our friends.

There’s nothing like a silky smooth bread pudding, especially with the addition of our Neversweat Bourbon Whiskey. Fall is coming and this is a dish you can dress up for any season. Enjoy this recipe in the last weeks of summer with pulled pork sliders or Calvin’s Huckleberry Bourbon Boston Butt, or save it for a Halloween Feast.

Here’s what you’ll need:

For the Pudding:

12 Tablespoons (1 1/2 sticks) unsalted butter,

plus more for baking dish

1 1/2 pound ciabatta, brioche, or challah, cut

into 1 1/2-inch cubes (9 cups)

4 Cups half-and-half

1 Cup packed light-brown sugar

1/2 Cup granulated sugar

3 Tablespoons pure vanilla extract

5 large eggs, lightly beaten

1 Cup golden raisins

For the Bourbon Glaze:

4 Tablespoons unsalted butter

2 Tablespoons Neversweat Bourbon Whiskey

1 Cup confectioners’ sugar

1/2 Cup heavy cream

Preheat oven to 350 degrees with a rack set in the lower third of the oven. Lightly butter a 9-by-13-inch baking dish; set aside.

Place bread in a large bowl. Add half-and-half and toss to soak. Set aside at room temperature.

In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.

In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Pour over bread tossing until well combined. Pour bread mixture into prepared baking dish, spreading evenly. Sprinkle raisins over top and gently work into pudding, making sure liquid covers the bread. Cover baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake for 55 minutes. Remove foil and continue baking until bread pudding is golden brown, 10 to 15 minutes.

To make the bourbon glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add Neversweat Bourbon Whiskey and confectioners’ sugar, stirring until incorporated. Add cream and mix until smooth. Pour glaze over top of bread pudding and let stand 15 minutes before serving. The bread pudding is best served warm, but can be kept refrigerated, tightly covered, for up to 4 days.

Serve with Neversweat on the rocks for an extra ummmpfh.

Cheers!

News from Headframe Spirits!

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Posted on by Katie Yurashak

Headframe Spirits Joins with Souther Glazer’s Wine & Spirits

Headframe Spirits is proud to announce that we are joining the portfolio of Southern Glazer’s Wine & Spirits in their Mountain States Region. This region includes Montana, Idaho, Utah, and Wyoming.

As a small craft distillery in Butte, Montana, we love to share our history, our spirits and the history of the place we call home. Headframe Spirits opened its doors in 2012 with a vision from owners John and Courtney McKee. Their dream included not only production of great spirits, but also the production of distillation equipment for distilleries across the continent. We take our name from the headframes that lowered miners deep into the earth in search of the copper that would electrify the nation. Our current lineup consists of seven different spirits which honor that legacy while looking towards Butte’s future. We firmly believe in giving back to our community, supporting our friends and neighbors, and sharing stories over a great cocktail. In 2017, we were proud to become a Certified B Corporation; currently, one of only 7 organizations in Montana to be recognized as such. Today our spirits are distributed across 18 states with over 5600 cases sold in 2017 in Montana alone. Owner Courtney McKee is excited about this new chapter for the company, “Headframe Spirits is proud to be working with Southern Glazer’s Wine & Spirits. Southern has recognized both the level of quality Headframe brings to the table in our spirits portfolio as well as our capacity for production growth, owed in large part to the unique distillation equipment we manufacture and utilize. We appreciate the sales talent Southern possesses and we look forward to great things from this relationship for both our businesses.”

Southern Glazer’s Wine & Spirits is North America’s largest wine and spirits distributor, and preeminent data insights company for alcoholic beverages. With roots dating back to the early 20th Century, the Company now has operations in 44 U.S. states, the District of Columbia, Canada, and the Caribbean, and employs more than 20,000 team members. In addition to serving their customers world-class wine and spirits, they also serve their communities by supporting local and regional causes across North America.

This is an exciting opportunity for us to more broadly share our story and the story of Butte. We are so proud to have a production capacity that will meet the distribution capabilities of Southern Glazer’s team. This is a “Big Damn Deal” and we are excited for what the future holds and the possibility of growing the footprint of craft distilleries in the region. Cheers to moving forward!

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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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