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Flora-Bama Bushwacker e Flora-Bama recipe is large-batch and top secret, but these are the components, scaled for one drink, using ice cream in place of the milk that freezes as it churns in the bar's drink machines. If you prefer, lose the ice cream and mix everything with 1 cup milk, half-and-half or heavy cream in an ice-filled shaker instead. 1 ounce white rum 1 ounce dark rum 1 ounce Kahlua 1 ounce crème de cacao 2 scoops vanilla ice cream 1 Maraschino cherry Combine everything minus the cherry in a high-speed blender and blend for 30 seconds. Pour into a pint glass and serve with a straw. Garnish with a cherry. Serves 1. Whe Chocolate-Cherry- Pistachio Oatmeal Cookies White chocolate lends a welcome creaminess to these chunky drop cookies, plus its neutral flavor lets the bright cherry and distinctive pistachio flavors shine through. ½ cup dried cherries ¼ cup, plus 1 1⁄ 2 tablespoons kirsch ½ cup (1 stick/4 ounces) unsalted butter, soened ¼ cup granulated sugar ⅓ cup packed dark brown sugar 1 large egg 1 cup all-purpose flour ½ teaspoon baking soda ¼ teaspoon ground allspice ⅛ teaspoon kosher salt 1 cup rolled oats ½ cup white chocolate chips ½ cup shelled pistachios, chopped 1. Center racks in the oven and preheat to 375°F. 2. Combine the cherries, 1⁄4 cup of the kirsch and 3 tablespoons boiling water in a bowl. Set aside for 20 minutes to allow the fruit to plump up. 3. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, starting on low speed. Cream the mixture by gradually increasing the speed to high until the mixture is light and fluffy, about 3 minutes. Mix in the egg and the remaining 1 1⁄ 2 tablespoons kirsch (or substitute 1 teaspoon cherry extract) to incorporate. Stop to scrape down the sides of the bowl as necessary. 4. Whisk together the flour, baking soda, allspice, salt and oats in a medium bowl. Gradually add the dry ingredients into the wet ingredients, stirring with a wooden spoon until combined. Fold in the white chocolate chips and pistachios. Drain and fold in the cherries to evenly distribute. 5. Drop rounded tablespoonfuls of dough onto 2 parchment-lined baking sheets, spacing about 2 inches apart. Bake for 11 to 12 minutes, until the edges are golden brown. Let cool on the pans for 1 minute. Transfer the cookies to a rack to cool completely. Store in an airtight tin at room temperature for up to 1 week. Makes 18. From COOKIES & COCKTAILS by Katherine Cobbs, published by Tiller Press, an imprint of Simon & Schuster. Copyright © Simon & Schuster, Inc. All rights reserved. 19 apcshorelines.com