Drink Recipes

October 25, 2007

Cranberry Juice Cocktail

1 cup each water, fresh lime or lemon juice

2/3 cup sugar

3 cups cranberry juice

seltzer

garnish lime slices

Directions

In a small saucepan, combine water and sugar; bring to a boil.

Cook over moderate heat, stirring just until sugar dissolves. Let

cool. Fill a pitcher with sugar syrup, cranberry juice and lime juice

and chill. Pour into ice-filled collins glasses about 3/4 full. Add

seltzer and garnish with a lime slice.

Makes about 8 drinks.

October 24, 2007

Italian Sodas

Italian Sodas

Try the favorite flavored syrups from your neighborhood coffee bars to make

these refreshing drinks.

6 bottles (12.7 ounces each) assorted flavored syrup for beverages

(raspberry, peach, hazelnut)

10 to 12 bottles (1 liter each) club soda

Strawberries, peach slices, lime slices, lemon slices, raspberries

1.

Fill tall glass with ice. Add 2 to 3 tablespoons flavored syrup to each

glass.

2.

Fill glasses with club soda. Garnish with fruit.

Tips from the Kitchen

Special Touch

Serve sodas in tall champagne flutes for a fun touch.

from

www.bettycrocker.com

October 23, 2007

Mighty Margarita

. 1 lime

. Salt

. Ice

. 2 1/2 tablespoons gold tequila

. 1 1/2 tablespoons Grand Marnier

. 1/2 teaspoon TABASCO® brand Green Pepper Sauce

. 1 lime slice

Cut lime in half and rub rim of a goblet with cut edge of one half, then dip

rim into a saucer of salt. Fill goblet with ice. Squeeze juice from

remaining

half of lime into an ice-filled cocktail shaker or pitcher and add tequila,

Grand Marnier, and TABASCO® Green Sauce; shake or stir vigorously. Strain

into

goblet and garnish with lime slice.

Makes 1 serving.

Variation: Use margarita or sweet and sour mix to make drinks as directed on

label. Shake in 1/2 to 1 teaspoon TABASCO® Green Sauce per drink and stir.

from

www.tabasco.com

October 22, 2007

Minted Limeade

1/2 cup (125 ml) sugar

1/4 cup (124 ml) fresh mint leaves

1 1/2 cups (375 ml) fresh lime juice

5 cups (1.25 L) water

Combine the sugar and mint leaves in a large pitcher and, using a

long-handled wooden spoon, crush the mint leaves. Add the lime

juice and water and stir to dissolve the sugar. Serve over ice. Serves

4 to 6.

October 21, 2007

Bellinis

1 bottle (750 ml) dry (brut) Champagne or

sparkling wine, chilled

1 cup (250 ml) canned peach nectar, chilled

2 Tbs (30 ml) Grand Marnier or other orange-

flavored liqueur (optional)

Mix all ingredients in a pitcher and serve immediately. Serves 4 to 6.

October 20, 2007

ERIC RIPERT’S LOVE TEA

In a saucepan, bring 4-1/2 cups of water to boil. Turn off the heat and add

1 tablespoon fresh ginger, peeled and roughly choppe(o1

teaspoon ground ginger, fresh is best), 2 tablespoons fresh, chopped lemon

grass (or 1 teaspoon dried lemon grass), 5 cardamom pods, 1 teaspoon anise

seed, 2 cloves and 1 cinnamon stick, broken in half. Mix lightly, cover and

let the mixture infuse for 5 minutes. Next add 1 tablespoon dried peppermint

and 1 teaspoon each Earl Grey and green tea. Allow to infuse for 5 more

minutes.

To serve, pour into each glass 3/4 teaspoon of honey, 1/2 teaspoon rosewater

and 1 teaspoon orange-blossom water. Strain the tea and pour into each mug

and stir. Serve immediately.

Love potion: Eric Ripert, executive chef of Manhattan’s Le Bernardin

restaurant

October 19, 2007

Outback Margarita (copycat)

Outback Margarita (copycat)

Top Secret Recipes version of Outback Steakhouse. Coral Reef Ritaby

Todd Wilbur

1-1/4 ounces Margaritaville gold tequila (1 shot)

3/4 ounce triple sec

3 oz. (approx. 1/3 cup) cup sweet and sour mix

3 oz. (approx. 1/3 cup) cranberry juice

3/4 ounce Grand Marnier

wedge of lime

margarita salt (for rim of glass)

If you want salt on the rim of your glass, moisten the rim of a 16-

ounce mug (or glass) and dip it in margarita salt.To make the drink,

fill the glass with ice. Add the tequila, triple sec, then some

sweet and sour mix and cranberry juice (in equal amounts — about 1/3

cup each should do it) to within a half-inch of the top of the glass.

Stir. Splash a half shot of Grand Marnier over the top of the drink.

Add a wedge of lime and serve with a straw. Makes 1 serving.

October 18, 2007

Frozen Strawberry Kiwi-Tini

Prep Time: 5 min
Total Time: 5 min
Makes: 6 servings, 2/3 cup each

2 cups ginger ale

1/2 cup vodka

1 tub CRYSTAL LIGHT TROPICAL PASSIONS Strawberry Kiwi Flavor Low Calorie
Soft Drink Mix

2-1/2 cups crushed ice

6 each kiwi and strawberry slices

PLACE ginger ale, vodka and drink mix in blender container; cover. Blend
until drink mix is completely dissolved.

ADD ice; cover. Blend on high speed until smooth. Pour into 6 martini
glasses. Garnish each with a kiwi and strawberry slice.

October 17, 2007

Drink Recipes – Strawberry Blond Recipe with Ginger Ale

Ingredients

1 oz strawberry liqueur
Ginger ale
1 teaspoon sugar
1 whole strawberry

Directions

Put a thin rim of sugar around a chilled cocktail glass. Then put crushed ice into glass. Pour strawberry liqueur over ice, add Ginger Ale to fill. Add strawberry for decoration.

You can vary the amount of strawberry liqueur depending on how much alcohol you like in your Strawberry Blond. You could even substitute the strawberry liquer with strawberry syrup, it’ll taste just as well and is a nice non-alcoholic drink.

pork loin recipes

October 16, 2007

Watermelon Lemonade with Kiwifruit Splash

4 kiwifruit, peeled and cut into fourths
1 tablespoon sugar
8 cups cubed seedless watermelon
2 cans (12 ounces each) frozen lemonade concentrate
4 cups water

1 .
Place kiwifruit and sugar in blender. Cover and blend on medium speed just
until smooth. Freeze 1 to 2 hours or until firm.
2 .
Place watermelon in blender or food processor (blender will be full until
blended). Cover and blend on medium speed until smooth. Place frozen
lemonade
concentrate and water in large pitcher. Add watermelon mixture; mix well.
3 .
Pour watermelon lemonade into glasses. Spoon dollop of frozen kiwifruit on
top. Serve immediately.

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