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Your Source For Perfect Meals.
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HOT & COLD BEVERAGES, BARCARDI DRINKS
AMARETTO COCOA MIX.
*******************
1 box (1 lb. 10 oz. -this is 12 cups) nonfat dry milk
1 jar (11 oz.) non dairy creamer
1 box (1 lb.) chocolate milk mix
4 cups sifted confectioners sugar
2 jars ( 8 oz each) amaretto-flavored non dairy creamer (or any flavor you wish-hazelnut and vanilla cream are really good)
1/2 tsp. salt
In a very large bowl, combine all ingredients; stir until well blended. Store in an airtight container. Yield aobut 19.5 cups of cocoa mix.
To serve: Stir 3 heaping tablespoons into 6 ounces of hot water
HOT APPLE CIDER.
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7 cups of apple cider
2 cups of orange juice
1/2 cup of honey
6 whole cloves
1 apple, peeled
1 orange, sliced
Combine first 3 ingredients in a Dutch oven or large kettle. Insert cloves into apple. Add apple and orange slices to juice mixture. Bring to a boil. Reduce heat and simmer 15 minutes. Remove cider from heat and let stand 5 minutes.
HOT BURGUNDY CIDER.
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2 c. water
2 family-size tea bags
3 qt. apple cider
1/2 c. lemon juice
1 c. sugar
6 whole allspice
65 whole cloves
6 (3-in.) sticks cinnamon
6 whole star anise
1 (1-L.) bottle Burgundy
Garnishes: lemon slices, cinnamon sticks
Bring 2 cups water to boil in a large Dutch oven; remove from heat and add tea bags. Cover tea and let stand 5 minutes; remove tea bags, squeezing gently and discard. Add cider, lemon juice, sugar, allspice, cloves, cinnamon sticks, and anise to dutch oven; bring to a boil over high heat. Reduce heat and simmer 10 minutes; remove and discard spices. Stir in wine; cook until thoroughly heated. Ladle into mugs; garnish if desired. Yield 4-1/2 quarts.
HOT BUTTERED RUM.
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2 cups firmly packed brown sugar
1/2 cup butter or margarine
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
heavy cream -- whipped
ground nutmeg -- for topping
Put all ingredients, except rum and cream, and nutmeg into crockpot.Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum; stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
HOT CIDER PUNCH.
****************
1 (64 oz) bottle apple cider
2 cups orange juice
3/4 cup fresh lemon juice
1/4 cup honey
10 whole allspice
5 whole cloves
1 (2 1/2") cinnamon stick
Bring all ingredients to a boil in a large pot. Cover, reduce heat, and simmer 1 hr. Pour mixture throuh a wire-mesh strainer into a container; discard spices. Serve warm.
HOT MAPLE APPLE CIDER.
**********************
6 cups apple cider
¼ cup maple syrup
1 orange peel cut into strips
1 lemon peel cut into strips
2 cinnamon sticks
spice bag & string
6 whole cloves
6 whole allspice berries
Pour cider and syrup into large pot. Place spices and peels in center of a spice bag and tie up with a piece of string. Drop spice bundle into liquid and heat over moderate flame for about 10 minutes. Remove spice bag and discard. Ladle maple cider into mugs and serve warm. Optional: garnish with a stick of cinnamon for stirring, float thin slice of lemon or orange or whipped cream on top.
HOT MULLED CIDER.
*****************
1 gallon of apple cider
1 cup of firmly packed light brown sugar
9 whole cloves
9 whole allspice
4 (3") pieces of stick cinnamon broken into 1" pieces
2 lemons, thinly sliced
Combine the apple cider and the brown sugar in a large kettle. Tie the cloves, allspice and cinnamon in cheesecloth and place in kettle. Simmer the mixture for 5 minutes. Discard the spice bag. Serve the cider in mugs and float a lemon slice in each.
HOT RASPBERRY CIDER.
********************
8 cups fresh apple cider
1 cup frozen raspberry juice concentrate, thawed
1/4 cup sugar
1 cinnamon stick
Combine cider, juice, sugar and cinnamon stick in a 4-quart saucepan.Heat over medium heat,stirring occasionally, until mixture simmers. Reduce heat and simmer 10 minutes. Remove from heat. Remove stick, and serve hot. Transfer to a crockpot and keep setting
setting on low to serve throughoutyour brunch. Makes 8 cups.
HOT SPICED WINE.
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2 tsp allspice, whole
3/4 cup grated lemon peel
3" long cinnamon stick
1 bottle burgundy wine (3 cups)
3/4 cup raisins
1/2 cup sugar
Tie the spices in a square of cheesecloth with kitchen string or tear a little piece of the cheesecloth to use as a tie. Mix all ingredients together and simmer until heated
through. Remove raisins and spices before serving.
Recipe from Theresa.
HOT SPICED WINE.
****************
1/4 c. sugar
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1 1/2 c. water
1 bottle fruit wine
Bring these 4 items to a rolling boil, reduce heat to simmer. Add one bottle of fruit wine (peach, apple, cherry etc.); keep covered. A crockpot works well for this.
HOT WHISKEY PUNCH.
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1 measure of whiskey
2 teaspoons white sugar
4-6 cloves
2 slices fresh lemon
7 oz. boiling water
IRISH COFFEE.
*************
1/4 cup hot, strong, black coffee
1-2 tsp sugar
1 large measure Irish whiskey
1-2 tbsp double cream
Fill a stemmed whiskey glass with hot water then throw out, refilling it with boiling water. Throw this out, fill the glass somewhat more than half full with coffee and add sugar to taste. Stir to dissolve, then add the whiskey. Pour the cream over the back of a spoon to float on top.
Drink the hot liquid through the cool cream. If double cream is not available use lightly-whipped single (whipping) cream.
Hot Whiskey, also known as 'hot Irish' or just 'punch', is a favourite winter drink in Irish pubs.
boiling water
1-2 tsp sugar
1 large measure Irish whiskey
slice of lemon
2 or 3 whole cloves
Heat a stemmed whiskey glass as above. Pour in fresh boiling water to more than half full, dissolve sugar to taste, add the whiskey, a slice of lemon and the cloves. Serve at once.
ITALIAN COFFEE RECIPES.
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There is no escaping it. Sometimes it's four times a day. It doesn't matter were, when or why. It's coffee time again.
Never have I met a group of Italians who don't pride themselves on having a coffee klatch. The delicious brewed Arabica bean is roasted and ground. Then it is traditionally brewed in a special espresso coffee pot consisting of two parts.
Actually espresso is a brewing method in which a creamy golden layer called crema appears on the top. Make sure you fasten your seatbelt though because this coffee really packs a wallop!!
The amount of coffee used for about 1 1/2 ounces of water is equal to that of a regular cup of coffee. No wonder the Italians like to sit around the table after dinner and talk and talk and talk. They are flying! A second cup of espresso, a cannoli, a few cookies and a thin slice ricotta cheesecake all add to the fun. Italians will sit and talk of friends, family and loved ones until the sugar rush ends. Here are some interesting recipe ideas from the most beloved people on this planet!
Espresso Float.
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Espresso or Strongly Brewed Store Bought Coffee-1 cup.
Vanilla or Coffee Ice Cream-1 large scoop.
Chocolate Syrup-2 tablespoons.
Instructions: Mix the chocolate syrup with the espresso. Scoop the ice cream in to a mug and pour the coffee over the ice cream. Serve this immediately.
Espresso Corretto.
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Ingredients.
Espresso-1 shot.
Italian Grappa(a strong Italian liquor)- 1/2 teaspoon.
Instructions. Combine both ingredients and shoot it down!
Caffe Borgia.
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Ingredients:
Espresso- 1 cup.
Hot Chocolate- 1 cup.
Fresh whipped cream-4 tablespoons.
Instructions: Combine espresso and hot chocolate together. Top with fresh whipped cream
LATTE DI MANDORLA.
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Latte of almond: In order to prepare the latte ones of almond, it must scottare in water 225 gr. of sweet almonds, peel them, step on them in a mortar with 15 gr. of sugar and a spoon of water to the orange flowers. To join to past 3/4 of liter of latte and to bubble some minute in order then to leak through a strainer.
MEXICAN HOT CHOCOLATE.
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3 oz. unsweetened chocolate
1/2 c. sugar
3 Tbls. instant coffee
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 c. water
4 c. milk
whipped cream
Mix all ingredients, except milk in large saucepot. Heat ‘till boiling, reduce heat and simmer 4 minutes, stirring constantly. Stir in 4 cups of milk. Heat thorougly, stirring constantly. Beat with a rotery beater of hand mixer untill foaming. Pour into mug & top with fresh whipped cream.
MULLED CIDER.
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1 quart apple cider
1 tsp. whole allspice
1 tsp. whole cloves
2 sticks cinnamon
6 thin lemon slices, if desired
Combine ingredients, except lemon slices, in a saucepan. Simmer covered for 20 minutes.
Remove spices. Serve hot with lemon slices, if desired. Makes 6 servings.
RASPBERRY LEMONADE.
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In a 2 quart pitcher combine:
juice from 6 large lemons (1 1/2 c juice)
juice from 2 limes (1/3 c juice)
1 c sugar
6 c water
Stir to dissolve sugar. Add 1 cup fresh raspberries; cover and chill overnight. Serve over ice. Garnish with lemon and lime slices, if desired. Makes 8-9 servings.
SPICED CHERRY CIDER.
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1 quart apple cider
3/4 cup orange juice
1/4 cup maraschino cherry juice
1 (3-inch) stick cinnamon
1 strip (1/2 x 3-inches) orange peel
3 whole cloves
3 whole allspice
16 maraschino cherries
8 orange slice halves
Put apple cider, orange juice, maraschino cherry juice, cinnamon sticks, orange peel, cloves and allspice in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain out cinnamon sticks, orange peel, cloves and allspice. Place 2 maraschino cherries and 1 orange slice half in each of six mugs. Pour about 2/3 cup spiced cider over cherries. Serve warm.
SPICED CIDER.
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1 qt. apple cider
1/4 c. sugar
Dash salt
12 whole cloves
2 cinnamon sticks
8 whole allspice
Combine all ingredients in a small pot. Bring to a boil stirring until all the sugar is dissolved. Strain and serve warm in mugs with some delicious cookies.
SPICED COCOA MIX.
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2 cups sugar
1 cup dutch process cocoa
1 cup nonfat dry milk powder
1 tbsp grated orange peel
1 tbsp cinnamon
3/4 tsp ground cloves
In a large bowl combine all ingredients.Makes about 4 cups.To serve use 1-2 tbsp per cup of hot milk or water.
SPICED ORANGE CIDER.
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1 tbsp orange flavored breakfast drink
dash ground cinnamon
dash ground nutmeg
2/3 cup hot apple cider or juice
1 lemon slice
In a heat proof mug stir together drink powder and
spices. Add the hot cider and stir well. Float the
lemon slice on top. This makes one serving,
COLD BEVERAGES.
AWESOME ICED TEA.
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8 of your favorite brand tea bags
1 cup sugar
1 gallon water
1 small can concentrated lemonade
Place tea bags in a pan. Add only enough water to cover bags, bring to a boil. Drain tea bags and add sugar. Add to 1 gallon water - stir in lemonade and chill. If you want tea stronger, let tea bags stand for a time in the refrigerator.
BANANA BERRY COOLER.
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1 banana
1/2 cup strawberries
1/2 cup orange banana juice
1/2 cup nonfat vanilla yogurt
1/2 cup ice
Combine all ingredients in a blender, process about 20 seconds or until smooth.
CHOCOLATE MILK SHAKE.
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1 cup milk
2 packets hot cocoa mix
1 teaspoon vanilla extract
3-4 cups ice cream
In a blender add milk, hot cocoa mix, and vanilla; blend.
Then add ice cream and blend until smooth.
Recipe submitted by Marla
CRANBERRY MINT TEA.
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2 mint flavored tea bags
1 cup boiling water
1 cup cranberry juice cocktail
Combine tea bags and water; steep 5 minutes. Remove and discard tea bags; let cool. Stir in cranberry juice cocktail. Serve over ice.
Recipe submitted by Dee
CREAMSICKLE ICE CREAM SHAKE.
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1 cup of ice
1 cup of French vanilla ice cream
1 cup of mandarin oranges, drained
1/2 cup of orange juice
2 tablespoons of vanilla syrup
Place all the ingredients in a blender. Pulse until the ice breaks up and then mix until smooth, creamy and frosty. Terrific!
Recipe submitted by Gary
DATE SHAKE.
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Fill blender 1/4 of the way with cool water. Slowly add soft dates(around 8)to mixture. This is followed by two frozen bananas and some chopped ice to your favorite consistency. Adding a tablespoon of raw honey. This is a delicious any time of the day favorite for our whole family.
EASY ICED COFFEE.
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2 teaspoons instant coffee granules
1 teaspoon white sugar
3 tablespoons warm water
6 fluid ounces cold milk
In sealable jar, combine instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary.
Makes 1 serving
FROZEN HOT CHOCOLATE.
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This frosty shake will leave chocolate connoisseurs stunned!
Whole Milk-4 cups.
Godiva Classic Milk Chocolate Cocoa-12 tablespoons.
Heavy Whipping Cream-2 cups.
Vanilla-1 teaspoon.
Sugar-2 tablespoons.
Milk Chocolate Shavings-2 tablespoons.
Instructions: Warm the milk in a small pot over a medium flame. Stir in the cocoa and whisk constantly. Do not boil. Remove from the stove and cover with foil. Let cool for 15 minutes. Pour the hot cocoa mixture in to ice cube trays or a metal bowl. Freeze. Remove the chocolaty mixture from the freezer and allow to soften for approximately 20 minutes. Drop the slushy cubes or chunks into a blender. Pulse intermittently until smooth and slightly icy. You may have to add a little fresh milk to help with the process. Immediately pour into a large glass bowl. Top with fresh whipped cream and milk chocolate shavings. Sink a straw in for everyone at your table. Sip and enjoy!
FRUIT PUNCH.
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1 pint (570ml) orange juice
1 pint (570ml) ginger ale
1 pint (570ml) bottle of liquid apple
1 pint (570ml) pineapple juice, unsweetened
Selection of fresh fruit such as grapes, strawberries, apples and oranges
Wash the fruit and arrange in a glass dessert or punch bowl
Blend together the apple, orange and pineapple juice then pour over the fruit. Chill thoroughly. Chill the ginger ale, pour into the punch bowl and ladle into tumblers.
This is great for children but adults will appreciate it all the more if they have their own version with added alcohol!
LEMON STRAWBERRY PUNCH.
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1 cn (16-oz.) Frozen orange juice concentrate; thawed
1 pk Frozen sliced strawberries; half thawed with juice
1 cn (6-oz.) Frozen lemonade concentrate
1 qt Carbonated water
1 qt Ginger ale
Thinly sliced oranges and lemons, for garnish
Combine orange juice, strawberries, and frozen lemonade in a punchbowl with ice. Just before serving, add carbonated water and ginger ale. Garnish with orange and lemon slices. Makes 20 servings
Recipe submitted by Dee
LIMEADE.
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1 cup of freshly squeezed lime juice
1 cup of superfine sugar
4 1/2 cups filtered cold water
Combine all the ingredients into a large pitcher. Stir until the sugar is completely dissolved. Serve in a tall glass of ice. I wont tell if you sneak a jigger or two of Vodka in the glass!
Recipe submitted by Gary
LOW FAT BREAKFAST SHAKE.
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1/2 cup low-fat vanilla yogurt 1/4 cup skim milk
2 tablespoons frozen orange juice concentrate 1 tablespoon wheat germ
2 packets Sweet ‘N Low® 1/2 teaspoon vanilla extract
3 ice cubes
Yield: 1-1/2 cups
In a blender at medium speed, blend all the ingredients until smooth and frothy. Pour into a glass (and enjoy).
Variation: Add 1/2 cup sliced bananas or strawberries; blend as directed.
PEACH TEA MIX.
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1 cup instant tea mix
1-3 ounce box peach-flavored gelatin
2 cups granulated sugar
Combine all ingredients in a large bowl; mix well.
Store in an airtight container. For one mug use 2 tsp. tea mix with 8 ounces hot water. Makes about 3 1/2 cups tea mix.
Recipe from Theresa.
PURPLE COW.
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4 cups Oregon blackberries, fresh or frozen
1/2 cup sugar
1 cup orange juice
4 cups frozen yogurt or vanilla ice cream
2 cups crushed ice
Whole berries for garnish
Fresh mint leaves for garnish (optional)
Crush/puree berries and strain through a fine sieve. (If berries are frozen, partially thaw before crushing.) Combine puree with remaining ingredients, blend until smooth and pour into chilled glasses. Garnish with 2-3 berries, and fresh mint leaves if desired.
RASPBERRY CRUSH.
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1 cup raspberry juice
1 cup fresh raspberries, frozen
½ cup sliced fresh banana, frozen
1 cup plain or vanilla yogurt, frozen
½ cup chopped ice cubes
Pour the raspberry juice into a blender. Add the raspberries, banana, yogurt and ice cubes. Blend until smooth with a thick consistency. Makes about three cups.
RASPBERRY ICED TEA.
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1 ½ to 2 cups fresh or frozen raspberries
Zest and juice of 1 orange
3 Tbsp honey
2 jasmine tea bags or 1 ½ Tbsp loose jasmine tea
1 lemon, cut into 8 slices for garnish
If you are using frozen raspberries, thaw them. Puree the raspberries in a blender or food processor, then use a wooden spoon to rub the puree through a fine sieve set over a bowl. Put the orange zest, orange juice, honey and 6 cups of water into a saucepan. Bring the liquid to a boil and add the tea. Remove the saucepan from the heat and let the tea steep for three minutes. Strain the tea into the puree, stir the mixture then chill it. Serve the drink garnished with the lemon slices.
RASPBERRY LEMONADE.
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3/4 cup sugar
1 cup lemon juice
1 cup fresh or frozen raspberries
Combine sugar, lemon juice, and 6 cups of water. Puree raspberries in blender and strain out seeds. Mix puree with lemonade.
Recipe submitted by Dee
STRAWBERRY LEMONADE.
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3 cups strawberries, halved
1 1/2 cups sugar
1 1/2 cups fresh lemon juice
2 Tbsp. grated lemon zest
water
Puree strawberries and sugar in a blender, then pour into pitcher. Stir in 2 cups of water, lemon juice, and lemon zest. Pour over tall glasses of ice.
Recipe submitted by Dee
STRAWBERRY ORANGE YOGURT FREEZE.
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1 cup orange juice
1/4 cup frozen strawberries
1 cup frozen vanilla yogurt
Place all the ingredients into a food processor or blender and mix until smooth. A healthy and energetic frozen drink!
Recipe submitted by Gary
STRAWBERRY SMOOTHIES.
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2 cups frozen strawberries
2 frozen bananas
½ cup orange juice
½ cup yogurt
Blend ingredients in processor until smooth. Pour into glasses.
TEA PUNCH.
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1 cup tea (use 3-4 tea bags)
1 cup bottled lemon juice
2 cups sugar
gingerale or lemon-lime flavored soda. Don't refrigerate the soda.
Dissolve the sugar into the tea. Heat on low if it will not dissolve. Add lemon juice. Fill punch bowl with ice. Add base. Pour ginger ale to fill bowl. This needs to sit so that the ice melts and weakens punch. For my punch bowl I would put 1 and 1/2 cups of base into a jar with a lid and add half of the 2 liter soda.
BACARDI DRINKS.
BACARDI CONFETTI PUNCH.
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6 oz. (180 mL) can frozen lemonade concentrate
6 oz. (180 mL) can frozen grapefruit juice concentrate
14 oz. (398 mL) can fruit cocktail drained
1 (750 mL) bottle BACARDI White rum
Mix all ingredients. Chill 2 hours, stirring occasionally. To serve, pour over ice in punch bowl. Add 2 litres chilled club soda. Stir gently. Makes 8 servings.
BACARDI SPICE RUM PUNCH.
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750 ml bottle Martini & Rossi Asti
50 ml (2 oz.) BACARDI Spice rum
50 ml (2 oz.) DiSaronno Amaretto
750 ml club soda
orange slices
mint sprigs
ice cubes
orange juice optional
Place ice cubes in a punch bowl. Add remaining ingredients.
Stir lightly and serve
BACARDI RAZZ.
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Bacardi Razz is pure Bacardi Rum infused with the essence of fresh Raspberries. Choose Bacardi RAZZ as a flavoured alternative to Vodka!
Razzmataz
In a highball glass filled with ice add
1 1/2 oz. Bacardi RAZZ,
Top with Sprite.
Garnish with fresh raspberries or cherries.
Coco and RAZZ are trademarks and BACARDI is a registered trademark of BACARDI & Company Limited. Sprite is a registered trade mark of Coca-Cola Ltd.
BACARDI STRAWBERRY DAIQUIRI.
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45 mL (1 1/2 oz.) BACARDI White rum
250 mL (8 oz.) strawberries
15 mL (1/2 oz.) lime or lemon juice
2 mL (1/2 tsp.) sugar
Combine all ingredients in a blender with crushed ice, mix until slushy. Pour into a daiquiri glass and garnish with a strawberry.
BACARDI MOJITO.
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12 fresh mint leaves
1/2 lime
210 mL (7 oz.) club soda
16 mL (4 tsp.) sugar
45 mL (1 1/2oz.) BACARDI White rum
Mint sprigs for garnish
Place mint leaves, lime and sugar in a collins glass. Crush well by grinding sugar/lime mixture into leaves. Fill glass with ice. Add BACARDI rum and club soda. Stir well. Garnish with sprigs of mint.
THE BACARDI HURRICANE.
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In a cocktail shaker filled with ice, add
3/4 oz. BACARDI White rum
3/4 oz. BACARDI Black rum
3/4 oz. passionfruit syrup or 1 1/2 oz. passionfruit juice and the juice of 1/2 fresh lime.
Shake sharply and strain into a hurricane glass filled with crushed ice. Garnish with a lime wheel.
BACARDI TROPICAL SPLASH.
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In a cocktail shaker filled with ice, combine
1 oz. Bacardi White Rum with mango and cranberry juice.
Shake well and strain into a cocktail glass.
Garnish with a fresh mango slice
BACARDI PINA COLADA.
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45 mL (1 1/2 oz.) BACARDI White or BACARDI Spice rum
60 mL (2 oz.) pineapple juice
30 mL (1 oz.) cream of coconut
In a blender or shaker with crushed ice, combine BACARDI rum, pineapple juice and cream of coconut. Pour mixture into a cocktail glass and garnish with a pineapple spear.
BACARDI COCO.
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Bacardi Coco is pure Bacardi Rum infused with the essence of fresh coconut. Choose Bacardi Coco to bring more flavour to the party!
Cocotini
In a shaker combine
1 oz. Bacardi COCO
1 oz. Bacardi O
Shake until ice cold and pour into a chilled martini glass. Add a pinch of shredded coconut.
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ALCOHOL DRINKS.
ALMOND JOY.
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3oz. amaretto
1 1/2oz. creme de cacao
dash of cream
serve in low ball glass.
APPLE MARTINI.
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1 part (usually one ounce, but more if you are thirsty ) Seagrams Apple Flavored Vodka
1 part apple liquer (I like DeKuypers Pucker Shots in Sour Apple flavor
Shake over ice and strain into cocktail glass...garnish with an apple wedge or rim the glass with sugar.
AVALANCHE.
**********
2 cup ice
1 cups vanilla ice cream
2 ounce Bailey's
2 ounces creme de cocoa
2 oz.vodka
Mix well
BERRY PEACH SANGRIA.
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750 ml (about 3 cups) dry red table wine, such as a Burgundy
1/2 cup orange juice, or juice of 2 large oranges
1/3 cup lemon juice, or juice of one large lemon
1/3 cup sugar
3 Tablespoons brandy (optional)
1 cup raspberries, blackberries - fresh or frozen
2 peaches, quartered and sliced
12 oz. (1 1/2 cups) club soda or sparking mineral water
Ice
In a punch bowl or 2 1/2 quart pitcher, stir together first 5 ingredients. When sugar is dissolved, add berries and refrigerate 2-3 hours to allow flavors to mingle. About 1 hour before serving, add peaches. Add soda/mineral water to sangría just before serving. Pour into glasses filled with ice. Garnish with berries and fruit slices.
BIRTH CONTROL.
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1 1/2oz. rye whiskey
1 1/2oz. gin
Serve in lowball glass.
BLACKTHORN.
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1 ½ fluid oz Irish whiskey
1 Fluid oz dry vermouth
Dash anisette
2 ice cubes
Put ice into glass add rest of ingredients stir and serve
BLACK WIDOW.
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Juice of 1/2 lime
Dash of sugar syrup
1 ounce Barbados rum
1/2 ounce Southern Comfort
Shake with ice cubes. Strain into chilled tiki stem or other cocktail glass.
BLARNEY.
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1 ½ fluid oz Irish whiskey
1 fluid oz sweet vermouth
2 dashes green crème de menthe
1 green cherry
2 cracked ice cubes
Put ice into shaker add whiskey, vermouth, crème de menthe shake to mix strain into glass decorate with cherry and serve.
BLOODY MARY.
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1 1/2 ounces vodka
2 ounces thick tomato juice
1 dash of lemon juice
2 dashes of salt
1 dash of black pepper
2 dashes of cayenne pepper
3 dashes of Worcesetershire sauce
Shake all the ingredients with ice cubes. Pour into a tall glass garnished with a celery stick or a slice of fresh lemon.
BLOW JOB.
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1oz. Kahlua
top with whipped cream
WITH NO HANDS, grab shot glass with mouth. Tilt head back and swallow. Be careful of the glass.
BLUE HAWAIIAN.
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2 parts coconut rum
1 part blue curacao
3 parts pineapple juice
Dash of orange juice
Stir in highball glass.
BRAINSTORM.
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1 ½ fluid oz Irish whisky
3 teaspoons dry vermouth
3 teaspoons Benedictine
Twist of orange peel
3 ice cubes
Put ice into glass, and pour over whiskey vermouth and Benedictine add orange peel stir and serve with stirrer.
CACTUS PEAR MARGARITA.
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The key to this delicious summer drink is to use very ripe uncooked Cactus Pear fruit, cleaned and peeled.
1 oz. premium tequila
1/2 oz. Grand Marnier
2 1/2 oz. puréed cactus pear fruit, chilled*
2 1/2 oz. sweet and sour
1/4 wedge of lime
Coarse salt
1 C. ice cubes
Prepare margarita glass by rimming with lime juice and salt. Put ice into a shaker. Add tequila, Grand Marnier, fruit and sweet and sour. Shake vigorously and pour into prepared margarita glass. Garnish with a wedge of lime.
Blended Margarita:
Put all ingredients into a blender and blend until smooth
CAPRICORN.
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1 ½ fluid oz Bourbon whiskey
¾ fluid oz apricot brandy
¾ fluid oz lemon juice
2 fluid oz unsweetened orange juice
1 slice orange
4 ice cracked cubes
Put half the ice into shaker add the whiskey, brandy, lemon and orange juice, shake to mix. Put rest of ice into glass, strain in cocktail decorate with orange and serve.
CARIBBEAN ROMANCE.
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1 1/2oz. Light Rum
1oz. Amaretto
1 1/2oz. Orange Juice
1 1/2oz. Pineapple Juice
1 splash Grenadine
Shake with ice and strain into highball glass. Float the Grenadine on top and garnish with an orange, lemon or lime slice.
CHOCOLATE MARTINI.
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1 part Godiva Chocolate Liquer
1 part vodka
Shake and strain into cocktail glass. Garnish with shaved chocolate or a Hersheys kiss.
VARIATIONS:
Chocolate-butterscotch:
Vodka, Godiva liquer, and one part butterscotch schnapps (I use DeKuypers Buttershots)
White chocolate:
Vodka and Godiva White Chocolate Liquer
Black and white (or yin and yang):
drizzle chocolate syrup inside glass, then mix vodka and white chocolate liquer with chocolate liquer and pour into glass slowly (so as not to disturb syrup swirls)
Chocolate-vanilla:
Use vanilla vodka (like Stol Vanil) with either chocolate liquer)
CLUB.
*****
1 ½ fluid oz scotch whisky
2 dashes angostura bitters
1 dash grenadine
1 cocktail cherry
Twist of lemon peel
3 cracked ice cubes
Put ice into mixing glass add bitters, whisky, and grenadine, stir. Strain into glass decorate with cherry and lemon peel. Serve.
CRANBERRY SPRITZER.
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2 tbls. chilled cranberry juice
splash Cointreau or Grand Marnier
sparkling wine, chilled
In a small tumbler add the juice and Cointreau. Fill with sparkling wine.
EGGNOG.
*******
1 dozen eggs
pinch of baking soda
2 c. sugar
6 oz. light rum
1 qt. milk
1 qt. heavy cream
1 qt. plus 8 oz. whiskey
Beat egg whites until stiff. Pour in yolks, whites, baking soda, sugar and rum. Beat into stiff batter. With mixer at low speed, slowly add milk, cream and whiskey, then beat on high for 5 minutes. Cover and chill overnight. Best when had 2 days later. Shake and serve. Makes large punch bowl amount.
FRESH FRUIT SANGRIA.
********************
1 fresh California peach
1 fresh California nectarine
1 fresh California plum
1 cup raspberries
1 bottle Sauvignon Blanc or Pinot Gris, chilled
Rinse fruit; remove pits from the peach, nectarine and plum and slice thinly. Place all fruit, including the raspberries, into the bottom of a large pitcher and pour chilled wine over the fruit. When serving, use a spoon to place a small amount of fruit into each glass. May be made ahead; keep covered and chilled in the refrigerator.
FROZEN CHOCOLARE COVERED CHERRY.
********************************
3/4 full blender of ice
1 1/2 to 2 cups pre mixed mudslide mix
1/2 to 3/4 cup vodka
10 cherries & 1/4 juice from jar
Mix until real smooth-YUMMY. You might want to go with the 1/2 cup vodka, the mudslide has vodka in it & you'll get sauced VERY quickly! **Also, try Chocolate Vodka!
FROZEN LIME DAIQUIRI.
*********************
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces rum
1 tray ice cubes
In a blender, combine limeade concentrate, rum and ice cubes. Blend until smooth. Pour into glasses and serve immediately. Makes 6 servings. "You can make this a banana daiquiri simply by adding a banana!"
GEORGIA BROWN.
**************
1 oz. peach schnapps
1 oz. Frangelica
Hot coffee to fill mug
Whipped cream for topping
Add the ingredients into a mug in the order listed. This drink will keep you warm
GODFATHER.
**********
1 ½ fluid oz Scotch whisky
1 ½ fluid oz Amaretto de Saronno
2 ice cubes
Put ice into glass, pour over whisky and Amaretto stir and serve.
Irish Cream 1.
**************
3 eggs
15 oz. canned milk
1/2 pint whipping cream
3 tablespoons chocolate syrup
1/2 teaspoon coconut extract
13 oz Irish whiskey
Blend all ingredients, let stand overnight.
Irish Cream 2.
**************
1 cup sweetened condensed milk
2 cups half & half
2 cups Irish whiskey
2 oz coffee liquer
1 teaspoon instant coffee
Blend all ingredients.
Irish Cream 3.
**************
2 eggs
15 oz. canned milk
1 cup whipping cream
1/3 cup water
2 tablespoons chocolate syrup
1 teaspoons vanilla extract
1 1/2 tablespoons instant coffee
1 1/2 cups Irish whiskey
Blend all ingredients.
Irish Cream 4.
**************
6 oz cream
2 oz. Cream de Cacao
2 oz. Kahlua
1 oz. vodka
1/2 oz. gin
Blend all ingredients.
Irish Cream 5.
**************
1 teaspoon gelatin
1/2 cup water
6 oz. canned milk
6 oz. sweetened evaporated milk
1 cup Irish whiskey
1 teaspoon vanilla extract
2 teaspoons instant coffee
Mix gelatin and water, than mix in the rest of the ingredients.
JACK DANIEL'S BLACKBERRY JACK.
******************************
1 Part Jack Daniel's Tennessee Whiskey
2 Parts Blackberry Brandy
4 Parts 7-Up® or Sprite®
JAM SESSION.
************
2 oz. Raspberry Puree*
1 oz. Raspberry Schnapps
½ oz. vodka
Splash of club soda
4 oz. ice (approx.)
Blend and pour into glass. (Note: can substitute Blackberry puree and blackberry brandy) *To make puree: Crush 2 cups fresh or frozen berries (thaw frozen berries) and strain through a fine sieve. Yields 1 cup of berry puree
JELLO SHOTS.
************
3 oz package of Jell-O
1 c.boiling water
1 c.vodka
cups-paper dixie,sample size-use small disposable cups
Empty jello into a pitcher.Add boiling water. Stir.Let sit for 2 minutes.Add vodka. Place cups on a baking sheet.Fill cups with Jell-O mixture,almost to the top.Place whole tray into the fridge.Let chill for at least 4 hours.
KIWI COLADA.
************
1 1/2 ounces light rum
1 1/2 ounces midor liqueur
2 ounces cream of coconut
2 kiwi fruit,peeled
1/4 cup pineapple juice
1 ounce whipping cream
1 1/2 cup small ice cubes or crushed
Garnish
1 slice kiwi fruit
1/4 slice pineapple
Pour ingredients into blender with ice.Blend until smooth.Garnish with kiwi and pineapple.
LEMON CHAMPAGNE PUNCH.
**********************
1 qt. lemon sherbet
1 c. light rum
1 split of champagne, chilled
mint leaves
Place lemon sherbet in a chilled punch bowl. Slowly add rum and then quickly add the chilled champagne. Serve in sherbet glasses. Garnish with mint leaves. Serves 10.
LOCH NESS MONSTER.
******************
1 1/2oz. scotch
1tsp. peppermint schnapps
shake and strain into lowball glass
LONG ISLAND ICED TEA.
*********************
1 oz. vodka
1 oz. gin
1 oz. white rum
1 oz. white tequila
1 oz. triple sec
1 oz. lime juice
Cola
Two lemon wedges for garnish
Fill a cocktail shaker 3/4 filled with ice and add in all the ingredients except the cola and lemon slice. Shake and pour into tall iced tea glasses with ice. Top with the cola and garnish with lemon slices. Ouch!!!
MANHATTAN(SWEET).
*****************
3 fluid oz rye whisky
1 ½ fluid oz sweet vermouth
Dash angostura bitters
1 cocktail cherry
Strip of lemon peel
A little cracked ice
Mix whisky, vermouth and bitters in mixing glass. Put ice into serving glass pour the cocktail over stir once. Decorate with cherry and peel serve. Substituting dry vermouth for the sweet To make a dry version.
MANHATTAN.
**********
1 1/2 oz. blended whiskey
1/4 oz. sweet red vermouth
1/4 oz. dry white vermouth
Pour into a shaker filled with ice. Strain into cocktail glasses filled with ice.
MARGARITA.
**********
1 ounce top of the line tequila
1 ounce Cointreau
1 ounce fresh lime juice
1 teaspoon superfine sugar
Shake over ice and serve in a glass that has had the edges dipped into lime juice and coated with coarse salt
MEXICAN JUMPING BEAN.
*********************
2 ounces Kahlua
1/2 ounce cinnamon schnapps
Hot coffee to fill mug
Homemade whipped cream topping.
Pour in the liquors, add the hot coffee and top with the whipped cream! WOWSA!
MINT JULEP.
***********
1 ½ fluid oz Bourbon whiskey
1 tablespoon Soda water
½ teaspoon Castor sugar
3 sprigs mint
2-3 crushed ice cubes
1 sprig of mint
Put the mint into serving glass and crush rub around the glass. Discard mint. Put sugar into glass and dissolve with Soda water, add ice, and pour over Bourbon decorate with sprig of mint serve. Do not stir.
MOJITOS.
********
2 cups fresh mint leaves(do not use dry mint)
1/2 cup sugar
1 1/2 cups light rum
1 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
1 1/2 cups soda water
bunch of mint nd lime wedges for serving
Put the mint leaves and sugar on the bottom of a pitcher. Use a muddling stick(traditionally, a rod of sugar cane), to mash the mint and suager together. Add the rum and juices and mix together. Just before serving, add soda water. Serve over ice with a generous sprig of mint and lime wedge.Makes 8 servings.
MOTHER AND DAUGHTER
BRUNCH PUNCH.
*************
5 cups of freshly squeezed orange juice
2 cups of frozen unsweetened raspberries
2 cups of sparkling wine or champagne (a must for my mom!)
2 cups of banana
4 lemon slices
Place orange juice, raspberries and bananas in a blender, process it until smooth. Pour juice mixture into a glass pitcher then stir in the wine. Serve over ice. Garnish with lemon slices (optional).
OLD FASHIONED.
**************
1 ½ fluid oz rye whiskey
1-2 drops Angostura bitters
1 sugar lump
½ slice orange
1-2 ice cubes
Put sugar into serving glass, add bitters and stir until sugar has dissolved. Add ice and stir to coat. Pour whiskey over, lightly stir, and float orange on top serve.
ORGASM.
*******
2oz.vodka
2oz.amaretto
2oz.Kahlua
2oz.light cream
Shake and strain into a highball glass.
PERFECT LOVE.
*************
1 ½fluid oz vodka
¾ fluid oz Parfait Amour
1 table spoon maraschino
Twist of lemon peel
3 cracked ice cubes
Put ice into glass add vodka, Parfait, and maraschino. Stir well decorate with twist of lemon and serve with short straw .
PIMMS AND LEMONADE.
*******************
PIMMS (can be bought in any big liquor store)
Sprite (NOT Diet Sprite!)
Fresh mint leaves
Fresh slices of cucumbers
Fresh slices of Apple (Granny Smith preferably)
Mix the potion together and the amount of it to your liking!
PINK PARADISE.
**************
1 1/2oz. Coconut Rum
1oz. Amaretto
3oz. Cranberry Juice
1 1/2oz. Pineapple Juice
Combine over ice in a hurricane glass. Garnish with a wedge of pineapple and a cherry
RAZZA COLADA.
*************
3 cups (about 12 oz. wt.) whole frozen raspberries
1/4 cup sugar
1/2 cup (4 fl. oz.) rum
1 cup (8 fl. oz.) pineapple juice
1/2 cup (4 fl. oz.) creme de coconut
About 2 cups crushed ice - enough to make slushy
1 lemon, sliced
Combine all ingredients except lemon slices in blender and blend until slushy, adding more ice if necessary. Pour into glasses and garnish with lime wheel slices. (Other garnish options might be whole partially thawed berries and/or fresh sliced pineapple on a cocktail skewer.) For non-alcoholic drink, replace rum with reconstituted orange juice.
RED CACTUS.
***********
1 1/4 cups (10 fl. oz.) Raspberry-cranberry juice frozen concentrate
3 cups (about 12 oz. wt.) whole frozen raspberries
3/4 cup (6 fl. oz.) limeade frozen concentrate
1/2 cup (4 fl. oz.) Triple Sec orange liqueur
3/4 cup (6 fl. oz.) Tequila, gold
About 4 cups crushed ice - enough to make slushy
1 lime, sliced
Sugar
Combine all but last two ingredients in blender and blend until slushy, adding more ice if necessary. To prepare glasses, moisten rims with lime slice and dip in plate of sugar. Fill glasses and garnish with lime wheel slices. For non-alcoholic version, omit Tequila and replace Triple Sec with reconstituted orange juice.
REMY RED PUNCH.
***************
2 parts champagne or sparkling wine
1 part remy red cognac
1 part pineapple juice
Serve over ice or blended.
ROB ROY.
********
2 fluid oz Scotch whisky
1fluid oz dry vermouth
Dash angostura bitters
Twist of lemon peel
1 cracked ice cube
Put ice into mixing glass, add whisky, vermouth and bitters stir strain into glass decorate with twist of lemon and serve.
ROMPOPE.
********
2 cups sugar
8 egg yolks
2/3 cup light cream
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk
2 cups light or dark rum
2/3 cup bourbon
Beat the egg yolks and sugar together until well combined. Use an electric mixer. Add in all the other ingredients until and keep mixing until the sugar is dissolved. Refrigerate and serve in small serving as the drink is very rich, almost like a custard consistency
ROYAL SCOT.
***********
1 ½ fluid oz Scotch whisky
¾ fluid oz Drambuie
¾ fluid oz green chartreuse
1 cocktail cherry
3 cracked ice cubes
Put ice into shaker add whisky, Drambuie, and chartreuse. Shake to mix, strain into glass decorate with cherry and serve.
RUSTY NAIL.
***********
1 ½ fluid oz Scotch whisky
¾ fluid oz Drambuie
2-3 ice cubes
Twist of lemon peel
Put ice into serving glass, and pour whisky over. Drizzle Drambuie over back of teaspoon on top of whisky. Decorate with twist of lemon peel, and serve.
SALTY DOG.
**********
3 large grapefruit
2 tsp. salt
9 ounces vodka
Ice cubes
Squeeze the grapefruits to yield the fresh juice. Add in the salt and vodka and stir. Serve in wine glasses over a few ice cubes
SANGRIA.
********
1 large bottle or red or white wine.
2 tablespoons of sugar.
1 thinly sliced orange.
1 thinly sliced lemon.
1 thinly sliced lime.
2 dozen or so maraschino cherries. Sometimes I add a little of the juice to give it more of a cherry flavor.
1 quart of club soda.
Combine everything together (except the club soda) and let sangria sit in the refrigerator over night. Add the club soda right before serving.
SANTA ANITA.
************
1 ½ fluid Scotch whisky
A little crushed ice
Twist of lemon peel
Put ice into shaker add whisky, shake to mix pour unstrained into glass. Decorate with lemon and serve.
SCOTCH MIST.
************
1 ½ fluid oz Scotch whisky
Twist of lemon peel
Crushed ice
Fill serving glass ¾ full of crushed ice. Pour the scotch over decorate with lemon peel serve with straws.
SHAMROCK.
*********
1 fluid oz Irish whiskey
1 fluid oz sweet vermouth
3 dashes green crème de menthe
3 dashes green chartreuse
2-3 cracked ice cubes
Put ice cubes into mixing glass add rest of ingredients stir. Pour into glass and serve .
SMOOTH OPERATOR.
****************
3 oz. Boysenberry puree*
1 oz. Kahlua or coffee liqueur
1 scoop vanilla ice cream (4 oz.)
1 oz. half and half
4 oz. ice (approx.)
Blend and pour into glass. (Note: Can substitute blackberry puree.) * To make puree: Crush 2 cups fresh or frozen berries (thaw frozen berries) and strain through a fine sieve. Yields 1 cup of berry puree.
SPARKLING BERRY CHAMPAGNE.
**************************
1 750 ml bottle chilled Champagne
1 cup red raspberry juice
1/4 cup black raspberry Liqueur (such as Chambord)
Fresh or frozen whole raspberries for garnish
Fresh mint for garnish (optional)
Divide juice and liqueur evenly between 4 wine glasses. Fill glass with Champagne, adding 2-3 raspberries and sprig of fresh mint for garnish, if desired.
SPARKLING PUNCH.
****************
2 C orange juice
3 Tbs lemon juice (juice of one lemon), optional
6 oz. unsweetened pineapple juice
1 C unsweetened apple juice
12 oz. lemon or lime sparkling mineral water or club soda
In a large pitcher, combine the fruit juices and sparkling water. Pour over ice. Makes about 4 (10 oz.) servings.
ST.PATRICK'S DAY DRINK.
************************
3/4oz. Creme de menthe (green)
3/4oz. Chartreuse (green)
3/4oz. Irish whiskey
1 dash bitters
Stir with ice and strain into cocktail glass
STRAWBERRY DAIQUIRI.
********************
2 6-ounce cans frozen pink lemonade
1 6-ounce lemonade can water or ice cubes
1 6-ounce lemonade can rum
1 tablespoon granulated sugar
Half of a 10-ounce package frozen strawberries
1 pint strawberry ice cream (2 cups)
Place lemonade, water, rum, and sugar in blender and mix. Add strawberries and mix. Add ice cream and mix slightly.
STRAWBERRY DAIQUIRI 2.
**********************
3 cups freshly frozen strawberries
1/3 cup lemon or lime juice
1/4 cup sugar
1/2 cup rum
3 fresh strawberries for garnish
1. Blend together the juice, sugar and rum until smooth.
2. Add the strawberries and blend until smooth.
3. Garnish with fresh strawberries and serve
TEAL'S MANGO MARGARITAS.
************************
1 cup white tequila
1/2 cup Triple Sec or Cointreau
2 1/2 cups puréed fresh ripe mangoes
(4 or 5, depending on size)
1/4 cup fresh lemon juice
1/2 cup fresh lime juice
1/4 cup fresh orange juice
1 pound crushed ice
Place half of the ingredients in a blender (it can hold only half the batch at a time) and blend to a slushy consistency (will not be as thick as a typical frozen margarita). If mangoes are not fully ripe, add more Triple Sec to taste. Off-season, use frozen mangoes. Makes four 10-ounce margaritas
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BLENDER SMOOTHIE.
*****************
1 cup low-fat vanilla yogurt
1 cup fresh or frozen blackberries
1 cup fresh or frozen blueberries
1/2 cup grape or cranberry juice
Combine ingredients, blend, and serve! It's full of healthful antioxidants, fiber, potassium, and calcium and only about 200 calories per serving. Can save in the refrigerator for later.
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CITRUS SANGIA.
**************
25 ounces white wine, 1 bottle
4 ounces fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons brandy
2 tablespoons Triple Sec or Cointreau
2 ounces fruit juice concentrate
1. Mix all ingredients in container. Use a chilled white wine if you want to serve immediately. Garnish with diced oranges, melon balls (freeze melon balls and use instead of ice).
Notes:
1. Use a sauvignon blanc, pinot grigio or riesling for the wine.
2. If it is too difficult to find the fruit juice concentrate, then use honey instead.
MAI TAI.
********
1 egg white, lightly beaten
Sugar
1/2 cup white rum
1/4 cup Triple Sec
1/4 cup fresh orange juice
1/4 cup fresh lime juice
Crushed ice
To decorate:
Cocktail cherries
Pineapple cubes
Orange slices
Dip the rim of tall glasses into the egg whites, and then the sugar. Put the rum, Triple Sec, and juices into a cocktail shaker. Shake to mix. Fill the glasses with the ice and pour the cocktail over it. Decorate with cherries, pineapple, and/or orange slices, and drink with a straw.
THE HURRICANE.
**************
In a cocktail shaker filled with ice, add
3/4 oz. White rum
3/4 oz. Black rum
3/4 oz. passion fruit syrup or 1 1/2 oz. passion fruit juice and the juice of 1/2 fresh lime.
Shake sharply and strain into a hurricane glass filled with crushed ice. Garnish with a lime wheel.
VODKA INFUSED WITH PINEAPPLE.
*****************************
1 fresh ripe pineapple
1/2 gallon vodka
Peel pineapple. Slice long strips about 2 inches thick. Place in a glass sun tea container or glass pitcher with a top. Pour vodka over pineapple and leave in cool place for 5 days. Serve over ice. Unbelievably satisfying.
VODKA MARTINI.
**************
Kettleone Vodka-1 cup, straight from the freezer.
Dry Vermouth-1/2 cup.
Spanish Large Green olives Stuffed with Pimentos-12.
Toothpicks-2.
Ice Cubes-2 cups.
Place ice cubes in a Martini Shaker or Glass Pitcher. Pour in Vodka and Vermouth. Stirr rapidly. Pour into Martini glasses. Take toothpicks and skewer to olives on them Place the toothpicks with the olive into the center of the drink. Sip casually and enjoy the surroundings.
WHISKEY DAISY.
**************
1 ½ fluid oz scotch whisky
1 teaspoon Pernod
2 dashes grenadine
Soda water
1 slice lemon
3 ice cracked cubes
Put ice into shaker add egg white, lemon juice, whisky, Pernod and grenadine shake to mix. Strain into glass top up with Soda water decorate with lemon and serve.
WHISKEY MAC.
************
1 ½ fluid oz Scotch whisky
1 ½ fluid oz ginger wine
2-3 ice cubes
Put ice cubes into serving glass pour whisky over add ginger wine and serve
WHISKEY SOUR.
*************
2 oz. whiskey
1 oz. lemon juice
1 tsp. superfine sugar
Maraschino cherries
Fill a cocktail shaker with ice. Pour all ingredients into shaker and shake. Pour into a cocktail glass with ice. Top off with cherries
WHITE RUSSIAN.
**************
1 ½ fluid oz vodka
1 ½ fluid oz Tia Maria
1 ½ fluid oz milk
3 chocolate dragees
5 cracked ice cubes
Put half of the ice into shaker add the vodka, Tia Maria, and milk. Shake to mix. Put the rest of ice into glass and strain the cocktail over add the chocolate and serve with straw
ZAZARAC.
********
1 ½ fluid oz of Bourbon
1 dash pernod
1 sugar lump
1 teaspoon water
2 dashes Peychaud bitters
Twist of lemon peel
1 ice cube
Using two whisky tumblers. Muddle the sugar, water and bitters in one glass add Bourbon stir. In other glass put 2-3 drops pernod roll around glass. Rub the rim of the glass with wet cork from pernod bottle add ice. Pour contents of first glass into second. Decorate with lemon peel and serve.
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