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The drinkable doughnut – creamy, spiced and oh-so delicious.
About the cocktail
Unless you’re working in a bakery, or are some sort of doughnut aficionado, World Doughnut Day (June 2, FYI) would not be in your peripheries. And that’s fair, it is an obscure thing to celebrate, but this year (and all years after) we’re here for it. So, in the spirit of the holiest day (see what we did there?), we’ve come up with a doughy cocktail recipe for adults to celebrate. Introducing the Doughnut-ini. Cute, huh? We love an OG cinnamon doughnut, but we also can’t say no to a bit of chocolate or vanilla icing – and here’s the thing, why can’t you have both? Turns out you absolutely can, because our Doughnut-ini is inspired by both; fluffy in texture, smells like vanilla, and laden with just the right amount of creamy sweetness and aromatic spice. Pure nostalgia. If we can give you a one-minute history lesson, the concept of a doughnut, which is just sugary fried bread, is not a new thing. They were doing a version of it in ancient Greece, they were whipping ‘em up in ancient Rome, and the humble dough ball even got a shout-out in the bible “cakes mingled with oil, of fine flour” – Leviticus. The doughnut we all know and love today, though, is said to have travelled with Dutch immigrants to New York with its first written mention in Washington Irving’s 1809 book A History of New York, from the Beginning of the World to the End of the Dutch Dynasty. Back then they were known as olykoeks or ‘oil balls’ in English. The hole came much later – around 1847 – and is said to have been “invented” by American sailor Hanson Gregory, but this is hotly contested. But it’s the 21st century, and we want to drink our desserts, damn it. So let’s break down this bad boy. Starting with the absolute must-have, cinnamon sugar (duh). You can grab it from the supermarket or, if you already have both cinnamon and caster sugar, you can do a little mix at home. We suggest a 2:1 ratio of sugar to cinnamon. If you have any left over, sprinkle it on poached fruit, over the top of pancakes or even heaped on a big buttery slab of toast. Next, let’s chat about bitters. We know, we know, there are no bitters in doughnuts. Artistic licence, people! It may not make sense to add bitters to your doughnut dough, but it makes total sense to add a couple of dashes to your cocktail. Why, you ask? Well, tonnes of reasons (which we’ve elaborated on here) but, simply put, bitters add an undeniable depth of flavour, complementing the spiced rum. Want to give our Doughnut-ini a go? Make sure you cast your eyes over our top tips below.
Ingredients
30mL spiced rum
15mL vanilla liqueur 15mL chocolate liqueur 30mL cream 2 dashes aromatic bitters Handful of ice Garnish: sugar syrup and cinnamon sugar for the glass rim
Method: To prepare the glass
Using a coupe or martini glass, spread a light layer of sugar syrup around the rim. The easiest method is to put some sugar syrup on a plate and simply dip the edge of the glass in Put the cinnamon sugar on a separate plate, then roll the (now sticky) rim to lightly coat. Pop the glass in the fridge or freezer while you prepare your drink
Method: To prepare the drink
Add all remaining ingredients to a cocktail shaker and shake vigorously Double strain the cocktail into your cinnamon sugar-rimmed glass
Dan’s top tips
Hot tip incoming: measure your cream first – that way you’ll rinse out any residual cream when you pour in your next ingredients and not leave any behind. Trust us – it makes building the drink easier and less messy. And a reminder – before you start shaking, mixing or pouring, rim your glass with your cinnamon sugar. You’ll want to have this ready to go. If you don’t have sugar syrup, you can absolutely just use a little of the vanilla liqueur. Once you’ve crafted your cinnamon sugar rim, it’s a good idea to whack the glass in the freezer to make sure it’s nice and frosty. It won’t take long and will improve your cocktail tenfold. Love indulgent cocktails that can double as dessert? Be sure to check out our recipes for the Toblerone, Mudslide and Biscoff Espresso Martini.
image credits: Michael Pham (photography), Bridget Wald (styling).
