SigMT

76 | SIGNATURE MONTANA INGREDIENTS: • 3 eggs, separated • pinch salt • 1 stick butter (no substitutes), soft • 3½ cups powdered sugar • 2 tablespoons molasses • 1/4 teaspoon ground mace • 1/4 teaspoon ginger • 1/4 teaspoon nutmeg • 1/4 teaspoon cloves • brandy or rum (I prefer to use half of each) INSTRUCTIONS: 1. Whip the egg whites in a large bowl until they form soft peaks. Add a dash of salt and finish beating the egg whites until they are stiff. Transfer to a small bowl and set aside. 2. Using the same large bowl (no need to clean it after the egg whites), add a stick of butter and whip it until it is creamy and pale yellow in color. Add the egg yolks, powdered sugar, molasses, and spices to the butter and beat until very thick and creamy. 3. Add the saved egg whites to the batter and beat again on high until the color is uniform and the mixture is thoroughly combined. 4. Store in the refrigerator for up to two weeks. 5. To make the drink, place 1½ ounces of your alcohol of choice in a mug. Spoon a large scoop of batter over the top and fill the cup with boiling water. Garnish with nutmeg if desired. S A R A ' S G I N G E R B R E A D T O M A N D J E R R Y M I X S U G A R C O O K I E M A R T I N I INGREDIENTS: • 4 ounces vanilla vodka • 4 ounces Baileys Irish cream (or RumChata or some other Irish cream liqueur) • 2 ounces Amaretto • 2 ounces light cream (or half & half or milk) Garnish • 1 teaspoon simple syrup • 1 gold-colored sugar INSTRUCTIONS: Garnish 1. Wet your finger with simple syrup and swipe it around the rim of each glass. Dip each rim into the gold-colored sugar. With the glass upside down, shake the excess sugar from the glasses. 2. Fill a shaker halfway full with ice. 3. Add the vanilla vodka, Irish cream, Amaretto, and light cream. 4. Cap the shaker and shake for 10 seconds. Divide and strain the liquid between the two glasses. Enjoy!

• Cover