Cheryl’s Cuisine: Jan. 2017


Tracey Lugo and Kevin Curau of the Borgata Baking Company pose during their demonstration of Boozy Milkshakes during the recent Savor Borgata celebration at Borgata Hotel and Casino in Atlantic City.

By Cheryl Radkiewicz

Holiday celebrations are still in full swing and whether you’re entertaining at home or visiting family and friends, it is truly the most wonderful time of the year.  In keeping with the holiday spirit, we’re  talking about  festive holiday drinks for the occasion.  

These drink recipes were shared during the recent Savor Borgata celebration in Atlantic City.  The Borgata Baking Company, under the direction of Executive  Pastry Chef Thaddeus DuBois, formerly White House Pastry Chef, featured demonstrations by Kevin Curau, Restaurant Manager of Borgata Baking Co., and his assistant, Tracey Lugo.     

The Borgata Baking Company, by the way, is a highlight of one’s trip to Atlantic City. Menu items feature a wide array of house-made gelatos.  While visiting,  I consider it a daily ritual to enjoy the Hazelnut Gelato…truly, a cup of heaven.  Other items at the baking company include house-made pastries, cookies, brownies, decadent French macarons (the most popular pastry) in addition to specialty sandwiches, such as a  muffaletta or cheesesteak.

The “Boozy Milkshakes”, needless, to say, are one of the most popular items on the menu.  So, if you have a bottle of Bailey’s Irish Creme, Myers Rum, Kahlua or Frangelico, you can treat yourself to some of these luscious drinks.

Frozen Cappuccino Milkshake: 

Melon Gelato
1 1/2 oz. Bailey’s Irish Cream
1 1/2 oz. Kahlua
1/2 cup milk

  Mix all ingredients together in blender or Vitamix. Pour, serve and enjoy!


ccf_freshstrawberrycheesecakeCheesecake Sensation:

Strawberry Gelato

1 1/2 oz. Myers Dark Rum
1/2 cup milk
1 mini cheesecake

Blend all together, pour, serve and enjoy!


Almond Joy:

Ritter Sport Chocolate Bar
Coconut Gelato
1 1/2 oz. Frangelico
1/2 cup milk

Blend all ingredients together for a chocolaty, coconut-y treat!


Now for some other holiday drinks served at various restaurants at Borgata:

Boozy Candy Cane Milkshake:

candy12 oz. vanilla gelato
2 oz. Rumple Minze Peppermint Schnapps
1/2 oz. simple syrup with red coloring
5 mini candy canes

In blender or mixer, blend vanilla gelato, schnapps and 2 mini candy canes for 30 seconds or until it is a rich, creamy smooth consistency.  Do not add any cream as the schnapps thins out the shake.  Keep simple syrup in squirt bottle.  Squirt three horizontal lines in serving glass.  Pour shake into middle of glass, top with whipped cream and hang mini candy canes from rim of glass.


From Chef Wolfgang Puck and his staff including Executive Pastry Chef Guechida Kamel of France and Alex Resnik:

Eggnog Martini:

1 oz. Myers Dark Rum
1 oz. Hennessey VS Cognac
1 3/4 oz. simple syrup
1 oz. heavy cream
1 whole egg
Grated nutmeg

Add all ingredients and dry shake for 20 seconds.   Add ice to shaker and full shake for 20 seconds.  Pour into martini glass and top with freshly grated nutmeg.


Other Borgata restaurant features include:

rumchataCoastal Christmas Cocktail:

2 oz. Captain Morgan
1/2 oz. Rumchata
1 oz. vanilla simple syrup
Splash of ginger juice

 Combine all with ice, shake and serve.


The 12th Man:

1 oz. Melon liquor
1 oz. grenadine, chilled
4 oz. Sprite

 Pour melon liquor into champagne flute first.  Add Sprite followed by grenadine poured slowly so it settles in bottom of glass.  Beverage should have half dark red/purple and half green.


Dange-russ Daiquiri:

6 cups ice
1/2 cup sugar
4 oz. frozen strawberries
4 oz. lime juice
4 oz. lemon juice
6 oz. rum
2 oz. Sprite

In blender combine ice, sugar and strawberries.  Pour in lime juice, lemon juice, rum and Sprite. Blend until smooth.  Pour into glasses and serve.  Recipe yields 8.


kahlua175new__19716-1363380586-1280-1280Espresso Martini:

12 oz. ice
1 oz. Espresso
2 oz. vodka
1/2 oz. coffee liqueur
1/4 oz. liquid sugar

Fill cocktail shaker with ice.  Add espresso, vodka, coffee liqueur and liquid sugar.  Shake vigorously several times in a back and forth motion.  Rim the cocktail glass with sugar. Pour into glass, straining the ice.

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