Husband Pushes Son’s Birthday Cake in Wife’s Face
A family gathered to celebrate little Robert's first birthday. As part of the viral trend called cake smash, his dad encouraged him to dig into his cake with his hands. However, things took an unexpected turn when dad picked up the cake and hit his wife, Candi Mulroy, in the face with it. Now, the dad is facing backlash online with some people suggesting divorce. Inside Edition Ann Mercogliano has more.
Ruby Woo Cocktail - 5.6 Litre Sharer
This is our newest addition to our menu the Ruby Woo Cocktail - 5.6 Litre sharer. One would call this a fish bowl but it's way too strong (alcohol) to be considered that. This would be on the jungle juice spectrum.
With Vodka being the main ingredient it sure does go down with everyone in our cocktail bars. And will surely go down a treat for any occasion that you need our mobile bar.
Aura Bar & Lounge:
Miss Patty's Punch from Gilmore Girls | How to Drink
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Gilmore Girls is an institution it seems with legions of fans everywhere and I... am not actually one of them. Sorry, I'm sure it's a fine show, I just never got into it, maybe I will now? Anyway, a fair number of you requested that I recreate Miss Patty's Founder's Day Punch from the episode where Old Man Twickum dies, and I did. This is actually also a milk punch, which is a super neat and classic punch thing, I'll do a whole episode on that subject down the road but for now, the techniques you're looking for are here. The episode didn't really give me a lot to go off of to craft this punch- it's red, high proof, and easy to drink, BUT it is called Founder's Day Punch... so I looked into the founding date of the fictional town where Gilmore Girls takes place: 1779. That's a good year for Punch, really the apex of punchdom. So I pulled out my copy of David Wondrich's Punch! and I thumbed through looking for inspiration, some kind of starting off point. I found Ruby Punch, which would give the right look and taste plus be time period appropriate, made a tweak or two to the recipe, and came up with my version of Miss Patty's Founder's Day Punch.
Tea & Oleo-Saccharum Mixture
Place the peels of two lemons into a bowl
Add 4 oz. -or- 114 grams of sugar to the bowl
Muddle sugar and lemon peels
Add 6.75 oz. -or- 200 ml. Strong English Breakfast tea to bowl
Stir till sugar is dissovled
remove peels from Tea & Oleo
Founder''s Punch (individual)
3 oz. -or- 90 ml. Tea & Oleo
.75 oz. -or- 22 ml. Lemon Juice
1 oz. -or- 30 ml. Batavia Arrack
2 oz. -or- 60 ml. Whole Milk
Strain through cheesecloth or nut milk bag
Serve as you like!
Founder''s Punch (Approx. Gallon)
6.25 cups -or- 1.475 Liters Tea & Oleo
1.5 cups -or- 364 ml. Lemon Juice
2 cups -or- 488 ml. Ruby Port Wine
2 cups -or- 488 ml. Batavia Arrack
4 cups -or- 1 liter Whole Milk
Strain through cheesecloth or nutmilk bag
Let cloudiness settle, siphon off
Bottle or serve!
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Ruby's Triffle
A scrumptious dessert featuring fresh fruit, jelly roll, pudding and whipped cream. Watch my video Jelly Roll and Variations. About 20 servings.
Recipe follows:
Jelly Roll Recipe
Pre heat oven to 400°F (205°C)
Jellyroll pan (sheet pan) 10 1/2” x 15 1/2” x 1” (26 1/2 cm x 39 cm x2.5 cm
Bake for 8 - 10 minutes
Ingredients:
3 eggs
1 cup white granulated sugar (UK Caster sugar)
1/2 to 3/4 teaspoon lemon extract (4 ml)
2 Tablespoons milk (30ml)
1/4 teaspoon salt (2 ml)
2 teaspoons baking powder (10 ml)
1 cup all purpose flour (in Canada in USA you might need another tablespoon or so of flour) (strong wheat flour)
Filling: 6 ounces or 200 ml bottle of apple jelly or raspberry jelly
Method: Beat in a large size mixing bowl 3 eggs (use a stand mixer or hand held electric mixer). Beat continuously for 5 minutes (I set the timer on my stove) using a medium high speed. Add the sugar gradually approximately 1/4 cup at a time beating in well between additions. Add other ingredients one at a time, beating between additions. Add flour last, just combine, being careful not to over beat. (Which will make the sponge tough.) Pour into greased (or line it with parchment paper) sheet pan.
Bake in preheated 400°F (205°C) oven for 8 to 10 minutes. Sponge should be golden brown and have risen to double in bulk as it cooked.
While it is baking - wet a clean tea towel in cold water and spread the damp tea towel on the counter. Remove the baked cake base from the oven and dump it directly on the damp tea towel. Trim off the edges of the cake with a knife (feed these to the children large and small who are hovering in the kitchen). Spread with the jelly and roll it up in the towel - the long way of the rectangle. Leave it for 5 minutes. Meanwhile prepare a piece of plastic wrap by laying it out flat on the counter. Dust it with icing (confectioners) sugar or use white sugar. Move the rolled cake onto the plastic wrap. Wrap well - the sugar will keep it from sticking to the plastic wrap. When the cake is cooled cut and serve. Makes about 16 1” (2.5 cm) slices.
In a large glass bowl (punch bowl or other large glass bowl) line the inside of the bowl with 1 finished jelly roll - sliced into 16 even pieces.
In a separate mixing bowl mix 2 vanilla instant puddings (6 serving size) using package directions, Add to this mixed pudding about 4 to 5 cups ( 1 litre) cut up fruit - pick your favourites or in season fruit - strawberries, peaches, grapes (seedless), blueberries, bananas, mangos, pears etc. Cut the fruit up into bite size pieces. Stir the fruit into the pudding. Ladle this mixture carefully into the bowl lined with jelly roll. Fill the bowl with fruit and pudding. Top with freshly whipped cream. Decorate as desired. Serves about 20. You can always make smaller version to serve to a smaller group.
Whipped Cream recipe follows: Cold 35% cream and a little sugar. Use electric beaters to make whipped cream. Use on strawberry shortcake, gingerbread, triffle, warm apple crisp, chocolate pie, banana splits, Irish coffee, hot chocolate, cream puffs, chocolate pudding, and even jello. Some people also add 1 teaspoon (2 ml) of vanilla.
Recipe follows:
Whipped Cream
Using an electric stand mixer or hand held electric mixer, beat chilled whipping cream (at least 30% butter fat) until it just moulds. For best results use a deep bowl. Chill bowl and beaters for 10 minutes before using - this is a great help especially on a hot day.
To sweeten, allow about 3 Tablespoons (45 ml) sugar (UK Caster sugar) for 2 cups (500 ml) cream. Add more if you wish - the whipped cream will be sweeter. Once the cream thickens gradually beat in the sugar. Then add 1 teaspoon (2 ml) vanilla or almond extract if desired. Continue to beat the cream until you achieve stiff peaks that hold up when you raise up the beaters (turn it off first). Yield: Cream doubles in volume when beaten, thus 1 cup (250 ml) provides about 8 1/4 cup (30ml) servings.
Holiday Party Punch- Holiday Entertaining Made Simple
Looking for a quick and easy holiday beverage recipe? This one is kid-friendly AND from Walmart's Holiday Entertaining Guide! I'm all about Holiday Entertaining Made Simple!
This is a sponsored video as a participant in the Walmart Mom Program. All thoughts are my own.
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Sweet Peach - Tipsy Bartender
This peachy concoction is sweet, vibrant, and super refreshing!
HERE'S THE RECIPE:
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