On Tuesday evening we hosted our ever popular Tipsy Dessert Rendezvous with special guest Firetrucker Brewery! Chef Alex teamed up with Katie from Firetrucker to craft some one-of-a-kind fall inspired boozy desserts, including some treats infused with Firetrucker brews!  Our tipsy desserts included; Drunken S’mores infused with Brigade Golden Ale, Lime Zucchini Bread infused with Copper Cat frosting and Hot Ruby Cake with a honey, Fireball Whisky glaze.


Don’t fret if you missed out, because we have included the recipes below so you can whip up these boozy treats at home. They are the perfect additional to any fall-themed event, Thanksgiving dinner or just a random weeknight treat. Cheers!


Drunken S’mores Bars     


  • 4 tablespoons butter
  • 1/4 cup all-purpose flour                                                                                            
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon salt
  • 3 tablespoons Firetrucker Brigade Ale (or substitute with rum)
  • 1 ½ cups graham crackers crumbled into small pea-sized pieces
  • 1 cup mini marshmallows
  • 1 cup dark chocolate, chopped

Optional: Add a layer of homemade or store-bought brownies.


  1. Preheat oven to 350°F and place rack in center of oven. Grease an 8” x 8” pan and line with parchment or wax paper, leaving an overhang on two opposite sides to assist with removal later
  2. Melt the butter in a sauce pot over medium heat. Add flour and stir until you create a light brown paste (roux). Add the sweetened condensed milk slowly, stirring constantly, and incorporate thoroughly into the roux. Add the salt and Brigade Ale (or rum), and continue heating until the mixture is nice and thick. Set aside and allow to cool slightly
  3. Combine the oats and 1 cup of graham cracker crumbs in a large mixing bowl. Add the milk mixture to the oats and graham crackers and stir until thoroughly coated. Spread the mixture in the prepared pan, pat firmly and distribute evenly
  4. Top the mixture with the chopped chocolate, followed by the marshmallows coated in the Brigade Ale. Sprinkle the remaining 1/2 cup of graham cracker crumbs on top. Use the flat of your hand to gently press on the top layers
  5. Bake for 15 minutes, turn the pan halfway through (optional: after baking, toast the marshmallows by placing under the broiler for a minute or two)
  6. Remove and allow to rest in the pan for 15 minutes. Use the parchment paper overhang as handles to easily remove the bars from the pan and place on a cooling rack. Use a sharp knife to cut the bars. Serve warm and enjoy!

Recipe Inspiration: https://soupaddict.com/2011/11/drunken-smores-bars/


Lime Zucchini Bread with Moscow Mule Frosting                 


  • 3/4 cup vegetable oil
  • 1 cup plain Greek yogurt (or vanilla)
  • 1 tablespoon lime juice
  • 3 eggs
  • 1 1/2 cups granulated sugar
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoon lime zest
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Grease two 8 1/2” x 4 1/2” bread pans (loaf pans) with baking spray. Set aside
  2. Mix oil, Greek yogurt, lime juice, and granulated sugar together (with a rubber spatula, with a standing mixer, or with a hand mixer). Add in eggs, one at a time, mixing after each addition
  3. In a separate bowl, whisk all purpose flour, baking soda, baking powder, salt, and lime zest together
  4. Add dry ingredients into the wet ingredients and mix until just combined
  5. Stir in shredded zucchini and vanilla extract
  6. Divide the batter evenly between the two bread pans
  7. Bake for 50-55 minutes, or until a cake tester comes out clean
  8. Allow to cool about 10-15 minutes before removing from the pan and placing on a wire cooling rack

Moscow Mule Frosting


  • 3/4 cup unsalted butter
  • 3/4 cup shortening
  • 5 cups powdered sugar
  • 1/2 teaspoon ground ginger
  • 1 tsp lime zest
  • 1/3-1/2 cup Firetrucker Copper Cat (or any other ginger beer, if not a lime ginger beer, add more zest)


1. Combine the butter and shortening with a mixer (or in a food processor) until smooth
2. Add about half of the powdered sugar and mix until smooth and well combined
3. Add the ginger and mix until combined
4. Add half the amount of ginger beer to the frosting and mix until well combined
5. Add the remaining powdered sugar and mix until smooth
6. Add the lime zest and mix until smooth. Add additional ginger beer as needed to get the right consistency


Hot Ruby Cake with Honey Fireball Glaze                                           


For the Cake:

  • 1 package yellow cake mix
  • Hot Ruby Drink Mix

For the Glaze:

  • 2 cups powdered sugar (sifted)
  • 1-2 tablespoons honey
  • ¼ cup cinnamon whisky (Fireball), plus 3 tablespoons to pour over warm cake.

Optional: substitute apple cider with cinnamon for Fireball


For the cake:

  1. To make the cake, preheat oven according to the cake mix instructions.
  2. Prepare the cake batter according to the package instructions using the Hot Ruby mix instead of water
  3. Pour the batter into the prepared pan (or cupcake liners) and bake according to the package instructions
  4. Transfer the pan to a wire tack after removing from the oven

For the glaze:

  1. In a bowl, whisk together the powdered sugar and Fireball until well blended
  2. Add honey and additional powdered sugar if needed
  3. Pour glaze evenly over slightly warm cake. Let cool completely before serving

 Optional: When cake is warm out of the oven, drizzle Fireball over the top and let it soak in.

Let’s Connect!

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