Drink Recipes

November 26, 2007

Strawberry Martini Recipe with Cassis

Strawberry Martini Recipe with Cassis

Ingredients

– 2 oz vodka
– 1 teaspoon lime juice
– 1 teaspoon blackcurrant liqueur
– 1 teaspoon sugar
– 5 fresh fresh strawberries

Directions

Crush strawberries in cocktail shaker, then shake the other ingredients with cubed ice and strain. Garnish with a whole strawberry.

Serve in Martini glasses.

November 21, 2007

jungle juice recipe – Cool Tropical Shake

Cool Tropical Shake

For 6 servings you will need:

1 cup vanilla ice cream 

¾ cup light cream

8 ¼ oz. crushed pineapple

1/3 cup frozen orange juice concentrate

1 sliced banana

3 to 4 ice cubes

Toasted coconut.

Blend together the ice cream, light cream, pineapple, frozen orange

juice concentrate, and banana. Add ice cubes one at a time until

mixture is foamy. Last, but not least, sprinkle ½ tsp. toasted

coconut on top of each serving. Serve immediately.

November 20, 2007

peartini – Easy Pear Martini

Easy Pear Martini

Ingredients

– 2 oz gin
– 1 teaspoon dry vermouth
– 1 teaspoon pear syrup

Directions

Stir all ingredients and strain into a chilled cocktail glass.Decorate with a fresh pear slice

November 12, 2007

Drink Recipes – Crockpot Mulled Cider

CROCKPOT MULLED CIDER

1/2 CUP Brown Sugar

2 Qt. Cider Vinegar

1 Tsp. Allspice — whole

1 & 1/2 Tsp. Cloves — whole

2 Sticks Cinnamon

Orange Slices

Put all ingredients in crock-pot. If desired, tie whole

spices in cheesecloth or put in tea strainer. If spices

are added loose, strain before serving. Cover; cook on Low

2 to 8 hours. Serve from the crock pot with a ladle, or

if using a coffee pot, right out of the spout in place of

coffee.

November 11, 2007

Drink Recipes – Christmas Buttered Brandy

Christmas Buttered Brandy

1 cup butter, softened

1/2 cup brown sugar

1/2 cup powdered sugar

1 tsp. ground nutmeg

1 tsp. ground cinnamon

1 pint vanilla ice cream, softened

Brandy

Whipped Cream (optional)

Cinnamon Sticks (optional)

Combine butter, sugar, and spices; beat until light and fluffy. Add ice cream, and stir until well blended. Spoon mixture into a 2 quart freezer proof container; freeze.

Thaw slightly to serve. Place 3 tablespoons butter mixture and 1 ounce of brandy in large mug; fill with boiling water; stirring well (any unused butter mixture can be refrozen). Top with whipped cream, and serve with cinnamon sticks, if

desired.

Makes about 12 cups.

November 10, 2007

Drink Recipes – Big Al’s 18 Day Homemade Wine

Big Al’s 18 Day Homemade Wine  2 qt berry juice     2 1/3 pt water 9 c sugar separated 8 puts yeast  1 gallon large mouth jug (glass)Throw away rubber gloves (surgical type) Combine juice water and 2 cups sugar and two yeast let stand 3 days in a warm place in jug with a disposable rubber glove stretched over top and tied with twine. Glove will blow up like a balloon. After three days open Skim well. —add three cups sugar and three yeast—cover with brew glove and Let stand to ferment 6 days longer. Remove froth and add last sugar and yeast cover with glove and ferment 6 days —open and draw off sediments. by pouring liquid through a closely weaved white cloth three times– Bottle tightly and seal. Wine improves with age.  Buy some pretty decorative bottles at the discount store for the wine—beautiful decoration plus great taste.WE use plum, grape or blackberry or strawberry juice.  If juice is not available use fresh fruit and cook in crock pot 10 hours—-strain and use as juice

November 9, 2007

Drink Recipes – Substitutes for Liqueur (nonalcoholic)

Substitutes for Liqueur (nonalcoholic)

Amaretto – (1/4 cup) – 1/2 teaspoon almond extract

Coffee liqueur – (equivalent amount) – use coffee made with 6 tablespoons per cup water

Fruit liqueurs – (equivalent amount) – use the syrup from canned fruit that has been reduced by boiling

Orange liqueur – equivalent amount of frozen orange juice

Rum – a touch of either rum extract or vanilla extract

Wine – (1 cup) – 7/8 cup fruit juice + 1/8 cup lemon juice or vinegar

November 8, 2007

Drink Recipes – Coffee Granita

Makes 10 servings

*

4 cups brewed espresso

*

1/2 cup sugar, or to taste

*

1/2 teaspoon fresh lemon juice

*

1 cup heavy cream

1.

If you don’t have the means to make espresso at home, use

American-style coffee. (This is also a very good way to use leftover

brewed American coffee.) To make up for the lack of coffee punch that

you’ll find in an espresso granita, sample your coffee and stir in

instant coffee or espresso to taste.

2.

Keep in mind that the technique used to make coffee granita can

be applied to juices, teas, herbs, or any flavored and sweetened

liquid of your choice. Liquids that contain alcohol don’t work well

for granita, since alcohol dos not freeze at the temperatures that

household freezers reach.

3.

Brew the espresso and, while it is still hot, stir in 1/2 cup

sugar and the lemon juice until the sugar is dissolved. Taste, and add

more sugar if you like. Cool to room temperature.

4.

Pour the coffee mixture into a 13×9-inch baking pan and set it

on a level shelf in the freezer. When ice crystals begin to form

around the edges-from 30 minutes to an hour, depending on your

freezer-remove the pan from the freezer and stir the crystals into the

liquid. Return the pan to the freezer and repeat every time crystals

form. The more of the liquid that turns to ice, the quicker the

remaining liquid will freeze after the pan is returned to the freezer.

Continue until all the liquid has turned to crystals. The granita is

now ready to serve and should be served within a few hours.

5.

Whip the heavy cream until it holds soft peaks. Run a fork

through the granita to break up any large crystals, and spoon the

granita into tall glasses. Top with a dollop of whipped cream. Serve

immediately.

Variation

Blender Granita

Pour the coffee mixture into ice-cube trays and freeze until

solid. Grind the cubes in an ice crusher or blender. This method will

give you more of a coffee slush than a true granita.

November 7, 2007

Drink Recipes – Eggnog

Eggnog

12 eggs

1 lb confectioners’ sugar

1/2 tsp salt

1/4 cup vanilla extract

8 c evaporated milk

3 c water

4 c dark rum, brandy, bourbon or rye

Beat eggs until light in color. Beat in gradually the sugar, salt and

vanilla extract. Dilute milk with water, and stir into egg mixture. Stir in alcohol. Cover tightly and let it ripen in the refrigerator for 24 hours. Stir again and serve sprinkled with freshly grated nutmeg.

November 6, 2007

Drink Recipes – Slush Punch

SLUSH PUNCH

INGREDIENTS:

2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

DIRECTIONS:

1. In a large saucepan, combine sugar, water, and straw-
berry flavored gelatin. Boil for 3 minutes. Stir in
pineapple juice, lemon juice, and orange juice. Divide
mixture in half, and freeze in 2 separate containers.

2. When ready to serve, place the frozen contents of one
container in a punch bowl, and stir in 1 bottle of lemon-
lime soda until slushy.

Yield: 50 Servings

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