Now Serving – Storm Cloud

By The Gentleman

Storm Cloud

We were going to name this drink after the classic Dark & Stormy but after doing a bit of research it turns out that only drinks made with Gosling’s Dark Rum can legally be called a Dark & Stormy and we didn’t want to get sued, we have no money. So we played around with the name a bit and after seeing how the drink looked we thought the Storm Cloud fitted it rather well. A nod to its inspiration that won’t get us sued.

Storm Cloud

Storm Cloud

60mL Santiago De Cuba Añejo Rum

2 scoops Rum and Ginger Ice cream

Bundaberg Ginger Beer to top the glass

The Ginger People Organic Ginger Syrup

Storm Cloud

Place one scoop of the ice cream in the glass. Pour your rum over the ice cream. Add a drizzle of the ginger syrup into the glass with the ice cream and rum. Top the glass to 3/4 full with ginger beer. Add a second scoop of ice cream and fill the rest of the glass with ginger beer. Drizzle with additional ginger syrup to decorate.

Storm Cloud

You may have noticed the Rum and Ginger ice cream listed in the recipe. Don’t panic, this is not some super involved ice cream with a million steps and ingredients. No, this is awesome cheats ice cream that can be made in a flash (or the time it takes to freeze a banana, twice, which is quick for ice cream). Going through my daily food blog routine I came across the rather intriguingly titled ‘How to Make Creamy Ice Cream With Just One Ingredient!‘ on The Kitchn. I was very curious because I love ice cream and I trust the good people at The Kitchn, especially after they showed me you could make whipped cream in a mason jar and I was able to whip up a batch in front of everyone when no one believed me. Boom! Anyway, apparently one ingredient banana ice cream is quite popular in health food circles, but it is never too late to catch onto something delicious. The best thing about it is you can add plenty of different flavours to your banana to help make it extra tasty, and not feel so bad because bananas are totally healthy and anything else you add is healthy by proxy right?

Storm Cloud

Rum and Ginger Ice-Cream

4 ripe bananas, frozen

8 tbs Bundaberg Ginger Beer

4 tbs Santiago De Cuba Añejo Rum

Storm Cloud

Make sure your bananas are really frozen. When they are super frozen remove the skin and chop them into slices. Add the slices to a food processor with your rum and ginger beer. I possibly added too much liquid to the ice cream but it still freezes and I was able to get out some rather ice cream looking scoops. Run the food processor until the banana has all been mashed up. When you freeze and then mash up bananas in a food processor they take on this unexpected but really creamy texture. It is that creamy texture that, when frozen again, becomes like ice cream due to the high pectin content in bananas.

Storm Cloud

I wasn’t sure how the ice cream would work as a float, given it was only banana, rum and ginger beer. When adding the ginger beer it didn’t froth up as much as normal ice cream would, but it did generate enough froth to remind you that you were drinking a float. It also had the creaminess you are looking for but without the overly sweet, sugary flavour that vanilla ice cream sometimes has. That absence of sweetness really allowed the spicy ginger flavour from both the ginger beer and the ice cream to come through. It was a really pleasant drink with the mixture of the ginger and the ice cream making it very refreshing and smooth with little trace of alcohol. On a hot summers day this would be so nice, maybe with a little party umbrella thrown in as well!


We may not be allowed to call it a Dark and Stormy but this combination of rum, ginger beer and one-ingredient ice cream is certainly tasty. Plus with the one-ingredient ice cream it is totally healthy so you don’t have to feel bad when you’re drinking it and guilt free indulging is always a good thing.


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Now Serving – Bourbon Chocolate Brownie Milkshake

By The Gentleman

Bourbon Milkshake

This cocktail almost crosses the boundary between Boozefood and Now Serving and represents a bit of a personal victory for us. When I first found the recipe that inspired this drink, The Lady was very reluctant. You almost couldn’t get more indulgent or bizarre. The Lady thought it was madness, adding a brownie to a milkshake, to which I responded “Madness?! This! Is! Cocktails!” Eventually my pester power won her over and the super indulgent Bourbon Brownie Chocolate Milkshake was born.

Bourbon Milkshake

Bourbon Brownie Chocolate Milkshake

90mL Bulleit Bourbon
1 ½ Chocolate Brownie Squares chopped plus 1 for garnish
3 scoops chocolate ice cream
1/4 cup milk
1/4 Bourbon Chocolate Sauce plus extra for garnish

Blend the ingredients together in a milkshake maker. Depending on how thick you like your milkshake, you can add extra milk or ice cream to get the desired consistency. You will also end up with small bits of brownie still in the drink – perfect! When it’s done, drip that chocolate sauce around the inside of a Mason Jar for extra chocolate goodness. Pour in the drink then skewer the remaining brownie to garnish.

You should know that in the photo I’ve actually used twice the amounts listed. I did this because the recipe I based this on and the photo I used showed the drink overflowing with these quantities. I thought this would be enough but when I poured the first batch in, it barely filled the jar. I don’t know what size jar was used in the photo but our drink looked pretty sad so we made another batch to top it up. I also decided to make my own chocolate sauce because we didn’t have any in the house plus that’s how I roll. Besides, making my own meant I could add extra bourbon, because you can never have too much bourbon.


Bourbon Chocolate Sauce from Craving Chronicles

2/3 cup thickened cream
2 tablespoons (packed) dark brown sugar
170gm milk chocolate, chopped (bittersweet might be better but this was all I had)
1 tablespoon Bulleit Bourbon
1 teaspoon vanilla extract

In a saucepan over medium heat, combine cream and brown sugar until the sugar has dissolved and the mixture just starts to boil. Remove from the heat and add the chocolate,  stirring until it has melted and combines. Stir in your bourbon and vanilla. Taste and try not to eat it all at once.

Bourbon Sauce 2 Bourbon Sauce

You can use it immediately or transfer it to a heat safe, airtight container and store in the refrigerator for up to a week. It will thicken a bit in the fridge so when you go to use it either get it out well before or heat in a microwave safe container on defrost for 10-20 seconds or warm slowly on the stove top.

Bourbon Milkshake

The Chocolate Bourbon Sauce has a delightful boozy flavour as you only stir the bourbon in so it doesn’t cook away but instead, mixes with the chocolate and becomes so smooth. It’s very hard not to eat all the sauce before you even get to making the drink! The drink itself is an overload of flavour in the best possible way. Three shots is maybe a touch too much, depending on your relationship with bourbon, but The Lady and I are on good terms for now so we found it quite enjoyable. The bourbon gives the drink a real spiciness which shines through the whole drink. The chocolate flavour is really subtle which was unexpected given how much ice cream and sauce it had. The real star though, is the brownie. It doesn’t quite break down completely, so you’ll get little bits of brownie in each mouthful AND I totally recommend dunking the brownie garnish in the drink. It stays fairly solid yet soaks up all the boozy flavours. Biting into it at the end is amazing, an explosion of bourbon spice mixing with the chocolate of the brownie. Heaven.

Bourbon Milkshake

If you’re thinking of mixing up the Bourbon Chocolate Brownie Milkshake (and why wouldn’t you be) you might want to clear your schedule. It’s decadent, indulgent and extremely bad for you in the best possible way and will leave you in a state where you’re in capable of doing anything else but lie down on the couch feeling rather satisfied with yourself.


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Now Serving – Tuaca Spider Cocktail

I know I keep deviating from the drinks from the Ultimate Bar Book, but I had this bottle of Tuaca I felt I should use and the book doesn’t have many Tuaca recipes.

I’d been thinking about what sort of drink I could make that was effectively a spider after seeing there are a few cocktails based on The Avengers and thought the obvious choice for a Spiderman drink was to make a spider. Trying to think what spirits would go well with both ice-cream and a soda, and what soda, was difficult until I came across the Tuaca Float on the Tuaca website. A float is the same thing as a spider in my book so it was a done deal.

tuspider 2

2 ounces Tuaca

4 ounces Sarsaparilla ( I used Bundaberg Sarsaparilla)

Mint Leaves

1/2 teaspoon sugar


1-2 scoops Vanilla Ice-cream

I added the mint leaves and sugar to the recipe. I thought the mint would go well with both the vanilla from the Tuaca and ice-cream and the licorice from the Sarsaparilla. I just did a light muddle with the sugar in the glass until I could smell the mint. Conveniently I had an old promotional spider glass to make the drink in. After muddling the mint leaves add the Tuaca, ice cubes, top with Sarsaparilla and stir. Once stirred add the scoops of ice-cream and drink!


I think the mint leaves add a little something extra to the flavor. Its very subtle but it gives it a little bit of freshness and compliments the vanilla nicely. The combination works quite well overall and it is the sort of drink where the flavor progresses overtime. At first the Sarsaparilla and its licorice tones are the dominant flavor and then as you drink more and more the vanilla takes over and the last few mouthfuls are very creamy and in this case minty.


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