You're gonna need:
- 2 oz. SWAMP POP PRALINE CREAM SODA
- 2 oz. amber rum
- 1 oz. whiskey
- 3 tsps Steen's Syrup
- 2 tsps brown sugar
- 1 tsp grenadine
- Dash of Angostura Bitters
- Garnish: 4 pieces of candied andouille sausage (optional... directions below)
- Garnish: 1 maraschino cherry
- Garnish: 1 orange peel
Here's what you do:
Place 1 tsp of Steens syrup on a plate and 2 tsps of brown sugar on a seperate plate. Dip rim of rocks glass lightly in Steens syrup, then dip rim of rocks glass lightly in brown sugar.
Add 2 tsp Steens Syrup, Grenadine, Maker's Mark, Old New Orleans Amber Rum, and Angostura Bitters to glass. Stir until all ingredients are mixed well. Add ice cubes and top with 2 oz Swamp Pop Praline Cream Soda. Stir gently to mix ingredients. Add twisted orange peel and maraschino cherry, and candied andouille sausage as garnish.
Directions for Candied Andouille Sausage:
Slice sausage (however much you want) in 1/4 in slices, then quarter each slice. Place in ziplock bag and cover with Swamp Pop Praline Cream Soda. Let marinate overnight. Remove sausage and cook on stove top over med-high heat for 5 to 8 minutes, stirring occasionally. Save a few for drink, then devour the rest while standing in the kitchen and hoping your husband and toddler don't see you.
(Submitted by Leah Richards)