Mama Veale's Hot Buttered Rum

Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-351-9100, sutterstreetsteakhouse.com

• 1 lb. powdered sugar
• 1 lb. brown sugar
• 1 lb. very soft butter (unsalted)
• 2 tsp. cinnamon       
• 2 tsp. nutmeg
• 1 quart French vanilla ice cream
• Rum

Mix powdered sugar through nutmeg until completely incorporated and smooth. Add and mix 1 quart ice cream, and return to freezer. When firm and ready to serve, scoop out desired amount into coffee mug and add hot water. Mix in 1.5 oz. of preferred rum (gold, dark, etc.—usually not white—but whatever works for you). Mix until smooth and enjoy. If the temperature of the room is "extra cold," you would be well within your right to use a 151 float.

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Apple Bourbon Fizz

Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-351-9100, sutterstreetsteakhouse.com

• 2 oz. Makers Mark
• 1 oz. Apple Hill apple cider (apple juice works as well)
• 1oz. Monin Apple Syrup    
• 3/4 oz. fresh lime juice
• Splash of ginger ale
• Apple, sliced thin

Shake first four ingredients with ice; strain into highball glass with fresh ice and two apple slices; top with a splash of ginger ale. 

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Pumpkin Patch

Recipe submitted by Rich Veale, chef de cuisine at Sutter Street Steakhouse, 604 Sutter Street, Folsom, 916-351-9100, sutterstreetsteakhouse.com

• 2 oz. Irish cream liqueur (i.e. Coole Swan)
• 1.5 oz. Stolichnaya Vanil vodka
• 1 oz. Monin Pumpkin Spice Syrup

Shake with ice; strain and pour into martini glass. Garnish with freshly grated nutmeg.

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