Prize Inside 🍿

Christian & Sarah Tibbs
Nov 23, 2020
3 min read

Updated: Mar 15, 2024

November 23, 2020

When we had our very first drink at The Aviary we knew it was something we wanted to replicate at home. After multiple attempts of thinking we had all of the ingredients, we finally got it right! This sweet and buttery caramel popcorn flavoured drink is simply amazing. We are planning to make it again (and even a non-alcoholic version for the kids) as a perfect dessert drink after Christmas!

Cracker Jack Tincture.

We would like to make a small modification to the Cracker Jack Tincture we created. Although this is not the first Tincture we have made, it was not as potent as we had hoped. Therefore, we have decided that when we make it again in the future, we will ensure that the Cracker Jacks we use are generously covered in caramel. Also, to achieve the complete ambiance, we will add peanuts to the recipe.

Popcorn Stock.

We had difficulty obtaining sufficient amounts of Popcorn Stock by strictly adhering to the recipe, so we plan to make more next time. To create this stock, first make some fresh popcorn and then add water to the pot once the kernels have stopped popping. Stir the mixture to capture all the deliciousness around the pot and let it simmer. Strain the stock through a china cap, blend it, let it cool, and then store it.

Buttered Rum.

Christian and I attempted to make Buttered Rum, but due to his impatience, he kept changing the coffee filters, causing me to accidentally spill some. As a result, we decided to make a second batch. Unfortunately, we discovered that our Vacuum Sealer isn't suitable for liquids. For the recipe, combine unsalted butter, Bacardi, George Dickey No. 12 Tennessee Whisky, and Flavacol in a vacuum seal bag, and cook en sous vide. Once finished, cool completely, strain the mixture through a chinois and a coffee filter, and store.

Peanut Orgeat.

The Peanut Orgeat smelled amazing! It was so tempting. Even the Huilerie Beaujolaise Virgin Grilled Peanut Oil from The Rare Tea Cellar smelled excellent. We were slightly disappointed that we didn't read the whole recipe through and decide to start this portion a day early, as it requires overnight sitting.

Caramel Sauce.

I was pleasantly surprised by the Caramel Sauce. I've always heard that caramel is really hard to make and super easy to mess up, but considering it was our first time making it, I think we nailed it except for one thing... It really didn't stay as a sauce. I'm not sure if that's something we did wrong or not.

Assembly.

To serve, warm the portion and pour it into your desired glass. For an added touch, present Cracker Jacks with a special prize inside!

There was one piece of specialty equipment, or at least I believe to be specialty equipment, that was not listed until it became time to assemble. You need a 100-mircron superbag. We did not want to want any longer and after some reading decided we could use a, believe it or not, Paint Strainer.

For this cocktail we are extremely thankful for our Vitamix and the fact that it heats as it blends because that made serving this cocktail on multiple days a breeze!