“Lifebuoy” Cocktail Recipe

“Oh Fudge!” Inspired by the Christmas favorite, A Christmas Story, The Lifebuoy Cocktail is anything but a punishment for your taste buds! Flavors of muddled raspberries and vanilla bean simple syrup make this bourbon cocktail a great holiday beverage. No profanity required!

Let me just start by saying that I’m all for elegant, sophisticated holiday celebrations. Christmas high tea, The Nutcracker Ballet at the theater, cocktail soirees and little black dresses. I love all of it.

But every once in a while, it’s nice to switch things up and do something with a sense of humor. Something a little cheeky. I think that’s how the whole “Ugly Christmas Sweater” phenomenon started and why White Elephant gift exchanges often end up in side-splitting laughter.

One of the most anticipated traditions this time of year is snuggling up on the couch to watch beloved holiday movies. There are the classy classics like Miracle on 34th Street, A Christmas Carol and It’s a Wonderful Life, and the knee-slapping comedies like National Lampoon’s Christmas Vacation and Elf. It’s hard to pick a favorite among the dozens of movies that make you feel like a kid again!

Every year, my husband make sure that we watch A Christmas Story at least once during the holidays. It’s his absolute favorite movie, and considering the fact that TBS runs a 24 hour back-to-back marathon of the flick, I’d say it has quite a following!

The story of sweet, innocent Ralphie is dear to so many because it’s easy to empathize with his hopes and hardships, even though they’re portrayed from the perspective of a 9-year-old. His biggest struggles include {but are not limited to} school bullies, neighborhood hounds, the letdown of gimmicky advertising, and finally, his earnest desire for the one thing he covets the most: A  Red Ryder Carbine Action 200-shot Range Model Air Rifle. Haven’t we all wanted something so bad we can hardly stand it? {A new, fully updated kitchen tops my list in case you’re feeling like a generous benefactor this year. Wink, wink.}

Anyway, Ralphie inspired me to mix up a little cocktail in his honor — for all those wish-upon-a-star, “throw a penny in a well” dreamers out there who are hoping their Christmas hopes become realities. I call it the “Lifebuoy Cocktail”, because when life forces you to shout, “Oh Fudge!” {only you don’t actually say “fudge”}, you won’t mind washing your mouth out with this concoction.

Unlike the the bar of Lifebuoy Soap Ralphie’s mother uses to punish him for his expletive slip, this sweet {but potent} cocktail goes down easy thanks to bourbon, muddled raspberries and vanilla bean simple syrup. It would make a great cocktail for a fun Christmas gathering with its bright red hue. If you’re feeling extra ambitious, whip up a few “bar of soap” embellishments to drive the theme home and serve with a side of homemade Dark Chocolate Peppermint Fudge!

If you’re looking for a sassy alternative to classic holiday cocktails, this is it! Whether you sip it while dressed to the nines or while donning your most horrendous Christmas sweater, it’s sure to bring a little extra cheer to the party. Just make sure to sober up if you’re planning on using an air rifle… “You’ll shoot your eye out, kid!” 😉

“Lifebuoy” Cocktail

The Lifebuoy Cocktail is anything but a punishment for your taste buds! Flavors of muddled raspberries and vanilla bean simple syrup make this bourbon cocktail a great holiday beverage. No profanity required!

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Course Drinks

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings 1 cocktail

Author Dianna Muscari

Ingredients  

• “Lifebuoy” Cocktail
• Makes 1 cocktail
• 5-6 raspberries frozen & thawed or fresh
• ¼ to ½ ounce vanilla bean simple syrup or orgeat depending on preferred sweetness
• 1.5 ounces bourbon
• 2 drops orange bitters
• Splash of seltzer water

For Lifebuoy “Soap” Garnish: {Directions in Notes}

• Red candy wafers
• Small rectangular silicon mold
• Toothpicks

For Dark Chocolate Peppermint Fudge:

• 1 14 ounce can sweetened condensed milk (not evaporated milk)
• 1 teaspoon vanilla extract
• 2 cups good quality bittersweet 60% cacao chocolate chips
• ½ cup semi-sweet chocolate chips
• 3 tablespoons unsalted butter diced into small pieces
• ¼ cup chopped after dinner chocolate mints such as Andes
• Optional: ¼ teaspoon peppermint extract

Instructions 

Make simple syrup:

• Combine ½ cup granulated sugar with ½ cup water in a small saucepan. Scrape the seeds from ½ a fresh vanilla bean and add to mixture; toss in vanilla bean pod. Bring to a boil over medium-high heat, whisking a few times. Allow to boil for about 1 minute, then remove from heat and let steep and cool for about 10 minutes before straining mixture. Discard vanilla bean. Set syrup aside until ready to use. Refrigerate if not using right away (up to a week).

For cocktail:

• In a cocktail shaker, combine raspberries and simple syrup. Muddle to release juices from berries.
• Add bourbon and bitters. Fill shaker with ice. Place top on shaker and shake vigorously for about 10 seconds.
• Pour into a rocks glass filled with crushed ice and top with seltzer water.
• Garnish with “soap” if desired!

For Fudge:

• Prepare an 8×8 inch square baking dish by greasing with butter or spraying with non-stick cooking spray. Line with a sheet of parchment paper, creating overhanging “flaps” — this will aid in removing the fudge once it is set.
• In a small saucepan over medium-low heat, combine sweetened condensed milk and vanilla extract (as well as peppermint extract if you are using it). Cook for about a minute,stirring continuously, until the mixture is warm and has thinned out a bit. (Make sure it doesn’t begin to scald. If it does, remove from heat.)
• Turn the heat down to low. Stir in chocolate chips and butter and mix until both are completely melted — the mixture will become very thick. Stir until the mixture is smooth and uniform.
• Pour into prepared baking dish, spreading mixture out in an even layer. Sprinkle mint-chocolate bits over the top, patting down lightly to ensure they adhere.
• Refrigerate until set, about 3 hours. Cut into small (or large!) squares. Best served at room temperature.

Dianna’s Tips

For “Soap” Garnish: Simply place candy wafers in a small dish, heating in microwave for 30 seconds at a time and stirring until fully melted. Pour into silicon mold and allow to set (you may refrigerate to speed up the process). Once hardened, remove from mold and etch “SOAP” into bars with a toothpick if desired, then carefully skewer one end with the toothpick.