Cake Drink recipes

These drinks are inspired by favorite cakes.

• Iced Orange Cake
• Italian Wedding Cake Martini
• Pineapple Upside Down Cake

Iced Orange Cake

Smirnoff

Makes 1

Ingredients
1.5 oz Smirnoff Iced Cake
0.5 oz lemon juice
0.5 oz simple syrup
1 Tbsp orange marmalade


Preparation
Shake all ingredients with ice. Strain into cocktail glass. Garnish with slice of orange.

Source

Italian Wedding Cake Martini
Carrie Pacini - 2010

Makes 1

Ingredients
1.50-oz (3 Tbsp) vanilla vodka
3.00-oz (3/4 cup) pineapple juice
1.00-oz (2 Tbsp) White Crème de Cacao
Ice for the cocktail shaker

Garnish:
Pineapple juice for the glass
Sugar to rim the glass
Pineapple wheel


Preparation
Wet the cocktail glass rim with pineapple juice and apply the sugar; set aside.

Combine all ingredients in a cocktail shaker; add ice so it's about 1/3-full. Cap and shake well for 20 seconds. Strain into the prepared cocktail glass and garnish with a pineapple wheel.

Source

Pineapple Upside Down Cake

Smirnoff

Makes 1

Ingredients

1.0-oz Smirnoff Iced Cake

0.5-oz Frangelico Hazelnut Liqueur
0.5-oz pineapple juice


Preparation
In a cocktail shaker with ice, combine all ingredients and shake well. Strain into a shot glass. Top with whipped cream and sprinkles.

Source


Related
Birthday Cocktails 

Nocino | Calabria from Scratch

Nocino is a dark-colored liqueur made with unripe walnuts and a hint of spice that is typically served cold. It is considered a digestive in Italy, but you can also use it to make desserts.

Throughout Italy, June 24 (San Giovanni’s aka St John's Day) is traditionally when people start the process of making nocino. Tradition has it that the green walnuts must be picked on this day to make the best nocino. Actually, this time of picking is essential because of the delicate and ever-changing flavor of the nut. ~Rosetta Costantino 

Image credit

Nocino
(Walnut Liqueur)

Rosetta Costantino - 2010
Makes about 2 liters

Ingredients
27 green walnuts
1 (750 ml) bottle of Everclear (151 proof)
Zest of one organic lemon
2 sticks of cinnamon
12 cloves
1 vanilla bean, split

For finishing:
32-oz (4 cups) water
3 cups sugar


Notes: Wear gloves and use a plastic cutting board because juice from the walnuts stains. Experiment with resting times, as nocino mellows with age.

Preparation

Cut the green walnuts in quarters lengthwise; then, halve each to yield 8 pieces per walnut.

Place the cut walnut pieces with the alcohol and the lemon zest, cinnamon, cloves and vanilla bean in a glass jar with a tight-fitting lid.

Cover and leave the jar on a window sill for the next 40 days, making sure the walnuts remain covered by the alcohol.

After 40 days, the liquid should look dark brown in color.

To start the second (finishing) phase, make a simple syrup. In a saucepan over Low heat, combine the water and sugar and cook until the sugar is dissolved. Remove from heat; cool to room temperature.

Meanwhile, strain the infused alcohol.

Once the simple syrup is completely cooled, add it to the strained infused alcohol; cap and put in a cool place for another 40 days.

Strain; bottle and store.

Source: Rosetta Costantino, Calabria from Scratch

Italian Spritz | Ago Perrone

Agostino Perrone, International Bartender of the Year 2010, and head mixologist at London's luxurious The Connaught Bar, created this simple sparkling punch. Wayne Collins thinks this would be a great aperitif for a large dinner party; he recommends serving this spritz in teacups.

Source unknown

Italian Spritz

Makes about 20 drinks

Ingredients
16-oz Galliano
1 (750-ml) bottle Aperol

For serving:
3 (750-ml) bottles chilled Prosecco
Ice, preferably 1 large block

Garnish:
2 sliced oranges
2 sliced lemons
1/2 pint raspberries

Preparation

In a punch bowl, combine the Galliano and Aperol; refrigerate until chilled, about 4 hours.

Just before serving, gently stir in the Prosecco. Add the ice and garnish with the fruit.