October 30, 2018
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
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. ***
September 30, 2018
Gluten Free, Lactose Free
2 cups rolled oats
½ cup coconut sugar
½ cup raisins
1 tsp. baking powder
2 tsp. cinnamon
½ tsp. salt
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
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, Orphan Girl 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 Pumpkin Spice Latte, Cocktail Recipes, Headframe Spirits, Orphan Girl, Pumpkin Spice Latte
September 22, 2018
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)
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
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.
September 10, 2018
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!
- 1 cup butter (softened)
- 11/2 cups brown sugar
- 2 eggs
- 11/2 Tbsp Orphan Girl Bourbon Cream Liqueur
- 11/2 tsp milk
- 2 tsp vanilla
- 3 cups flour
- ½ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 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
August 31, 2018
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.
Announcement, Headframe Spirits, Montana, News
August 20, 2018
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!Cooking, Food, Headframe Spirits, Recipes
July 30, 2018
What’s for brunch? It’s a big açaí (ah-sigh-ee) bowl!
We decided to make our own version of this healthy treat with the balance of our citrusy Anselmo Gin and some out of this world toppings — naturally, it was amazing. This smoothie bowl is packed with flavor and perfect for summertime. Start planning your boozy brunch and don’t forget your Headframe Spirits. #BoozyBrunchWithHeadframe
**This recipe is for 21+ only**
Here’s what you’ll need:
1/4 Cup Anselmo Gin
1/4 Cup Mango Smoothie (Odwalla)
1 Frozen Banana
4 Frozen Strawberries
2 Cubed Ice Pieces
You can make a fun topping bar with: Coconut Flakes, Granola, Chia Seeds, Chocolate Chips, Honey, Tropical Fruit, Almond Slices, Banana Chips.
In a blender combine your açaí pack, and frozen fruit, liquids and the ice. Blend until smooth with a thick ice cream like consistency. Serve immediately with colorful toppings, It’s edible art, after all.
Don’t forget to tag us on Instagram @HeadframeSpirits
Cooking, Food, Headframe Spirits, Recipes
June 29, 2018
The perfect cocktail in icy form. Celebrate the Fourth of July with this frozen Gin Fizz, made with our citrusy Anselmo Gin. They may look small, but don’t be fooled, these popsicles pack a boozy punch. Enjoy as is or add to chilled prosecco for an extreme oomph (yep, thats a real thing).
Here’s what you’ll need:
4 popsicle molds
2 Shots of Anselmo Gin
1/2 Cup Coconut Milk (not in a can.. Silk style)
2 oz freshly squeezed Lime Juice
2 oz Simple Syrup
1/2 Cup Club Soda (or La Croix)
Red Food Coloring & Blue Food Coloring
In a shaker, add Gin, Milk, Lime Juice, and Simple Syrup. Shake!! Top if off with your Club Soda. Remove the top foam. Separate mixture into three parts. Store two of the three in the fridge and dye the remaining mixture red. Pour your red mixture into the popsicle mold, only 1/3 of the way. Place into for 2 hours.
After two hours have passed take out one of the mixtures from the fridge. Do not dye this one. Pour the white mixture into the molds adding another 1/3 of the mold. Place into the freezer for two hours.
Dye the third mixture blue and pour to the top of each mold. Carefully add your stick and place the entire popsicle into the fridge to fully freeze overnight.
Once ready to eat, let the popsicles warm up for a few minutes to loosen from the mold. Gently remove the popsicles and enjoy immediately. Mmmm… Cheers to warm summer nights and boozy popsicles. Tap ‘er light!
** This recipe is for adults, 21 and over.
Cooking, Food, Headframe Spirits, Recipes
June 1, 2018
Best In Show Winner for Spirited Potluck 2018! Congratulations to Frank Todaro who brought us this delicious concoction.
- 10 Jumbo shrimp
- 10 Sea Scallops
- 1 Tablespoon melted butter
- 1 teaspoon Old Bay Seasoning
- 1 Tablespoon butter
- 1/4 cup onion, minced
- 1⁄8 cup celery, minced
- 1⁄8 cup green bell pepper, minced
- 1⁄8 cup red bell pepper, minced
- 1⁄8 cup fresh parsley, chopped
- 1 Tablespoon garlic, minced
- 1 Tablespoon mayonnaise
- 1 egg, beaten (only need ¼ of an egg)
- 1 Tablespoon fresh lime juice
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon hot sauce (ex. Tabasco)
- 1 cup buttery cracker, crushed (ex. Ritz)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- Defrost 10 shrimp and remove shells including from the tail section.
- Defrost 10 scallops and slice scallops in half across the grain.
- Dice half of the scallop slices into ¼ to 3/8 inch cubes and place in a small bowl.
- Sprinkle the diced scallops with the Old Bay Seafood seasoning, salt and pepper.
- Mix to coat and place into refrigerator.
- Preheat the oven to 375 degrees.
- In frying pan, melt 4 tablespoons butter over medium-high heat.
- Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
- Add the parsley and the garlic, and cook, stirring, for 1 minute.
- Remove from heat and let cool.
- Add the cooled vegetables to the diced scallops and toss to combine.
- Add the mayonnaise, egg, lime juice, Worcestershire and hot sauce.
- Brush rimmed cookie sheet with melted butter.
- Place the shrimp, evenly spaced, on the cookie sheet on their sides.
- Place each scallop half on the sheet, nestled inside the curve of each shrimp.
- Spoon the stuffing on top of each shrimp/scallop combo.
- Bake until golden, about 20 minutes.
- While baking, prepare sauce (see below)
- Place cooked shrimp on plates and spoon sauce on top.
- 5 oz petite diced tomatoes
- ¼ cup heavy cream
- 1 Tablespoon Anselmo Gin
- 1 Tablespoon butter
- 1 teaspoon minced garlic
- 1 teaspoon lime juice
- Melt butter in medium saucepan.
- Saute garlic over low heat until just starting to brown.
- Add tomatoes and cook for about 5 minutes until the tomatoes start to break down.
- Use immersion blender to puree the tomatoes.
- Stir in Anselmo Gin and lime juice.
- Slowly add the cream while blending.
Barbecue, Bourbon, Cooking, Food, Headframe Spirits, Recipes
June 1, 2018
Summer is here and it’s time to barbecue! This month, Headframe Spirits visited our friends at Bad Betty’s Barbecue in Helena, Montana for the ultimate barbecue collaboration. Bad Betty’s Owner, Calvin Richards combined Montana huckleberry jam, our Neversweat Bourbon Whiskey, and spicy pepper for a melt-in-your mouth smoked meat that is truly UNFORGETTABLE.
So, here’s what you’ll need to bring a bit of Bad Betty’s & Headframe Spirits to your neck of the woods:
1 cup huckleberry jam, melted
¾ cup local honey
2 tablespoons ground black pepper
1 (8- to 10-pound) bone-in Boston butt pork shoulder
1 cup Bad Betty’s Barbecue rub (or favorite rub)
1 cup firmly packed dark brown sugar
Mix Neversweat Bourbon Whiskey, jam, honey, and pepper in a blender.
Using a meat injector, inject into the pork butt on all sides. space injections every inch to get thorough coverage. Mix rub and brown sugar in a bowl and coat the outside of the butt liberally with mixture.
Cover the pork butt in plastic wrap, and refrigerate for 2 to 4 hours.
Preheat smoker to 225 to 250. Use apple chips or chunks for smoke. Place the pork butt on the smoker, fat side up directly on the grill. Or, put the pork butt in an aluminum pan if you want to retain the juices. place a remote thermometer in the thickest part of the pork butt and set alarm to 190 degrees. Cook at 225 for 8 to 10 hours until the internal temp reaches 190 degrees. Remove from the smoker and allow to rest for at least 30 minutes. Shred the pork using two large forks, or hands (be careful its HOT!). Discard the fat and bone. If you saved the juices in a pan, separate the fat and mix into the shredded pork. Serve on a bun with slaw, pickles, onion, and Bad Betty’s Barbecue Sauce.
Mmmm…. Damn Good!← Older posts Newer posts →