Cocktail Drink Recipes, Fun Drink Ideas - DIY Inspired
04th Jan2013

Rhum Apple Cranberry Cider Recipe

by Dinah Wulf

Rhum Apple-Cranberry Cider Recipe

Happy New Year…. It’s time to get use to writing the year 2013. Where did the time go?  I hope it’s been a good year for everyone and it continues into the New Year…. It’s been a cold December and it has not warmed up yet in January. It’s time to enjoy a glass of spiked cider.  The recipe below can be enjoyed as a nonalcoholic beverage. Here is my Rhum Apple Cranberry Cider Recipe.

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Apple Cranberry Cider Recipe:

Ingredients:

  • 2 quarts (8 cups) Apple juice
  • 2 cups cranberry juice
  • ½ cup Pure Maple syrup
  • 1 teaspoon Whole Nutmeg
  • 1 teaspoon Whole Cloves
  • 1 teaspoon Fresh Ginger
  • 3 Cinnamon sticks

Instructions:

Pour juice into a tall pot with a lid and turn on heat to high. Prepare spices and add to pot. When pot reaches a boil, turn to the lowest setting. Let simmer about 15 minutes. Strain the cider through a fine sieve onto a second pot. Return cider to heat source or pour into a crock pot to keep warm. Ladle into mugs and enjoy.

When picking out apple juice, read the label and try to get juice without added sugar – often called “apple cider” instead of “apple juice” by some companies. Unfiltered juice (which looks a little foggy) is our favorite when we can find it.

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Rhum Apple-Cranberry Cider recipe:

  • 1½ oz. Gosling’s Black Seal Rum
  • 5 oz. Apple-Cranberry Cider

Instructions:

In a footed mug or mug add ingredients. Garnish with a thin slice of lemon peel. The garnish will also add a hint of citrus to the taste and aroma.

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DRINK RESPONSIBLE & DRINK SMART!HaPpY NeW YeAr 2013!!!

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Written By David Edessa

Check out all of David’s FANTASTIC cocktail party recipes!  Find the perfect one for any occasion.

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21st Dec2012

Puerto Rico’s Eggnog Coquito Punch Recipe

by Dinah Wulf

coquito

If you would like to try something different from the Christmas eggnog that you prepare every year; I suggest you try the Coquito. Puerto Rico’s eggnog and it is delicious. Traditionally it is served in Puerto Rico during Christmas, New Year and The Three Kings Day. However, it’s also a great celebration drink for any occasion. Here is Puerto Rico’s Eggnog Coquito Punch Recipe.

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Happy Holidays••• Feliz Navidad•••Feliz Año Nuevo!!!
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Coquito Recipe (Puerto Rico’s Christmas spiked eggnog):

Ingredients:

  • 1 cup of Coconut Cream
  • 1 cup Sweetened Condensed Milk
  • 1 cup Evaporated Milk
  • 1 teaspoon Vanilla Extract
  • 1 cup Dark Rhum
  • 1 cup Spiced Rhum
  • 1 cup of Water
  • 4 Egg Yolks, well beaten
  • 2 tablespoons Grand Marnier or other orange-flavored liqueur
  • Pinch of Salt
  • 3 Cinnamon Sticks
  • Freshly grated nutmeg for garnish.

Instructions:

Boil the water and the cinnamon sticks, then allow to cool to room temperature (don’t forget to remove cinnamon sticks). In a blender or food processor combine the coconut cream, evaporated & condensed milk, salt, egg yolks and vanilla, and blend at high speed for 30 seconds, or until the mixture is smooth. Add the dark rhum, spiced rhum, orange liqueur, and cinnamon water; blend for a few seconds longer until ingredients have blended completely. You need to add the water because it will get thicker later in the refrigerator. This is also the best time to taste and add more rhum (rum) if you wish to have a stronger batch. Pour the coqui into a glass container, preferable bottles (easier to pour into glasses at time of service). Refrigerate the coqui for 4-6 hours, or until it is thoroughly chilled. Remove from refrigerator about 15-20 minutes (if too thick) before serving, then shake bottle well. To serve, pour the Coquito into a chilled parfait or punch glasses and sprinkle the top lightly with nutmeg.

In a pinch martini or short juice glasses will do :)
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Whenever using an electric blender or food processor always check the manufacture manual to verify safety precautions and or you can crush ice safely when using ice or any hard food substance.
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DRINK RESPONSIBLE & DRINK SMART!HaPpY HoLiDaYs!!!

Check out all of David’s FANTASTIC cocktail party recipes!  Find the perfect one for any occasion.

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30th Nov2012

Pumpkin Maple Toddy

by Dinah Wulf

Pumpkin Maple Toddy, Written by David Edessa

Happy Holidays!!!

{Via}

I was asked at work to come up with a hot toddy recipe for the holidays…. After tasting the Crown Royal Maple Finish Whiskey I insisted in combining it with pumpkin butter!!!

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Pumpkin Maple Toddy recipe:

Ingredients:

  • 2 oz. Crown Royal Maple Finish Whiskey
  • ½ oz. Fresh Lemon Juice
  • ½ tsp. Organic Honey
  • 1 tsp. Pumpkin Butter (recipe below)
  • 2 dashes Angostura Bitters
  • 1 strip Lemon Peel
  • 1 Cinnamon Stick
  • Hot Water

Instructions:

Pour the honey, boiling water, and whiskey into a mug. Put in a slice of lemon peel. Let the mixture stand for 5 minutes so the flavors can mingle. Garnish with cinnamon stick.

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Pumpkin Butter recipe:

  • Ingredients:
  • 1 Pumpkin (small size; equivalent to ½ pound of purée)
  • Pinch salt
  • ½ lbs. Unsalted Butter (real butter)
  • 1½ tsp. Ground Cinnamon
  • 1½ tsp. Ground Nutmeg
  • 1½ tsp. Ground Allspice
  • ½ tsp. Ground Cloves
  • 4 oz. Dark Brown Sugar
  • Pure Maple syrup

Instructions:

Heat the oven to 400°F.

Split pumpkin in half lengthwise and scoop out the seeds. Sprinkle squash with salt and brush with maple syrup. Lay flesh side down on aluminum foil covered sheet pan and bake for 45 minutes or until flesh yields easily to a small knife. When cool enough to handle, scoop flesh from the skin and purée in a blender. Pass through a cheese cloth to remove all pulp. Blend with butter, cinnamon, nutmeg, allspice, cloves, milk, and brown sugar in a blender until smooth. Pour into glass bowl and refrigerator till cold.

If you do not feel like making a batch of pumpkin butter, then Trader Joe’s offers a tasty pumpkin butter during the holidays.

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Whenever using an electric blender make a cocktail always check the manufacture manual to verify that you can without damaging your blender.

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DRINK RESPONSIBLE & DRINK SMART!HaPpY HoLiDaYs!!!

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Check out all of David’s FANTASTIC cocktail party recipes!  Find the perfect one for any occasion.

 

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09th Nov2012

Thanksgiving Cocktail Recipes

by Dinah Wulf

Thanksgiving Cocktail Recipes

{Via}

Pumpkin flavored pie, muffins, bread pudding, lattes, beer, and cocktails!!!!

I love this time of year!!!

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White Pumpkin Cocktail recipe:

Ingredients:

  • 1¼ oz. Vanilla Rhum
  • ¾ oz. White Crème de Cacao liqueur
  • 1½ oz. Pumpkin Butter
  • ½ oz. 2% Whole Organic Milk

Instructions:

In a cocktail shaker filled with ice, combine rhum, pumpkin butter, liqueur and milk. Shake well and pour all contents including the ice in a tall mug.

Spiked Nutty Pumpkin Hot Chocolate recipe:

Ingredients:

  • ¾ oz. Jameson Irish Whiskey
  • ¾ oz. Godiva White Chocolate Liqueur
  • ½ oz. Frangelico Hazelnut Liqueur
  • 1½ oz. 2% Whole Organic Milk
  • Hersey’s Caramel syrup

Instruction:

Warm the finished pumpkin butter and milk on the stovetop (be careful not to burn). Stir till mixture is completely dissolved. Pour the rhum and liqueur into a footed mug. Finish mug by filling with pumpkin milk and top with whipped cream. Drizzle whipped cream with caramel syrup.

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Pumpkin Butter recipe:

Ingredients:

  • 1 Pumpkin (small size; equivalent to ½ pound of purée)
  • Pinch salt
  • ½ lbs. Unsalted Butter (real butter)
  • 1½ tsp. Ground Cinnamon
  • 1½ tsp. Ground Nutmeg
  • 1½ tsp. Ground Allspice
  • ½ tsp. Ground Cloves
  • 4 oz. Dark Brown Sugar
  • Pure Maple syrup

Instructions:

Heat oven to 400°F.

Split pumpkin in half lengthwise and scoop out the seeds. Sprinkle squash with salt and brush with maple syrup. Lay flesh side down on aluminum foil covered sheet pan and bake for 45 minutes or until flesh yields easily to a small knife. When cool enough to handle, scoop flesh from the skin and purée in a blender. Pass through a cheese cloth to remove all pulp. Blend with butter, cinnamon, nutmeg, allspice, cloves, milk, and brown sugar in a blender until smooth. Pour into glass bowl and refrigerator till cold.

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Whenever using an electric blender make a cocktail always check the manufacture manual to verify that you can without damaging your blender.

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DRINK RESPONSIBLE & DRINK SMART!HaPpY HoLiDaYs!!!

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Check out all of David’s FANTASTIC cocktail party recipes!  Find the perfect one for any occasion.

05th Oct2012

Salted Butter Pecan Martini

by Dinah Wulf

Salted Butter Pecan Martini, Written By David Edessa

Check out all of David’s FANTASTIC cocktail party recipes!  Find the perfect one for any occasion.

Many years ago a friend turned me on to dipping salted potato chips into soft pecan ice cream. I was reluctant to try at first, however, the salt and sweetness of the ice cream made me a fan. This Salted Butter Pecan Martini recipe is reminiscent of that taste for me…enjoy!!! :)

Salted Butter Pecan Martini recipe:

Ingredients:

  • 1 oz. Van Gogh Vanilla Vodka ( your favorite brand will due in a Vanilla Vodka)
  • ¾ oz. Butterscotch Schnapps
  • ¾ oz. Frangelico Liqueur
  • ½ oz. Baileys Caramel
  • 1 oz. Heavy Cream
  • Torani Salted Caramel syrup

Glass Prep Instructions:

Place martini glass in freezer for 15 minutes to half an hour. Pour the caramel syrup into a shallow plate and in another plate crushed candied pecans. Then, dip the rim of a chilled martini glass into the plate with the caramel syrup and then dip the chilled glass into the plate with the crushed candied pecans. When done place prepped glass on parchment paper for easy release and place in freezer until ready to use.

If you feel you need more of a salted rim. Try the following rimmer mix along with the crushed candied pecans.

Rimmer Mix Instructions:

  • ½ cup turbinado sugar
  • ½ cup crushed Maldon sea salt
  • ¼ cup crushed candied pecans

Instructions:
Place all liquid ingredients in a shaker tin (except syrup) with ice. Shake vigorously for at least 20-30 seconds or tin is frosted. Pour ingredients into prepped glass.

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21st Sep2012

Iced Java Cocktails

by Dinah Wulf

Iced Java Cocktails!!!! Coffee Cocktail Time!!!

Written By David Edessa

It’s been a hot summer and this September there has been both hot and temperate days. Therefore, I thought it would be a great idea to work on some cold after dinner drinks.

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Iced Nutty Jamaican Coffee Cocktail:

Ingredients:

  • ½ oz. Tia Maria liqueur
  • ½ oz. Dark Rhum
  • ½ oz. Sweetened Condensed Milk
  • 4 oz. Cold Coffee

Instructions:

In a cocktail shaker filled with ice, combine coffee, Dark Rhum, Tia Maria and milk. Shake well and pour all contents including the ice in a tall mug.

Iced KGB Coffee Cocktail:

Ingredients:

  • ½ oz. Grand Marnier
  • ½ oz. Kahlua liqueur
  • ½ oz. Bailey’s Caramel Irish Cream
  • 4 oz. Cold Coffee

Instructions:

In a cocktail shaker filled with ice, combine coffee, Bailey’s Irish Cream, Kahlua and Grand Marnier. Shake well and pour all contents including the ice in a tall mug.

Iced White Chocolate Russian Cocktail:

Ingredients:

  • ½ oz. Vanilla Vodka
  • ½ oz. Kahlua liqueur
  • ½ oz. Godiva White Chocolate liqueur
  • ½ oz. Sweetened Condensed Milk
  • 3½ oz. Cold Coffee

Instructions:

In a cocktail shaker filled with ice, combine coffee, vodka, Kahlua, milk and Godiva. Shake well and pour all contents including the ice in a tall mug.

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Cold Coffee Brewing procedure:

Simply combine cold water with ground dark roast coffee, cover, and let sit overnight or at least eight hours. Use one tablespoon per cup of water. When you are ready to serve the coffee, strain it two times through a coffee filter or a very fine mesh strainer to remove coffee grounds.

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DRINK RESPONSIBLE & DRINK SMART!!! 

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07th Sep2012

Hazelnut After Dinner Cocktails

by Dinah Wulf

Written By David Edessa

Many moons ago when I first turn 21, a bartender friend turned me on to these two Hazelnut After Dinner Cocktails. There those that will substitute the Frangelico liqueur on both drinks with an Amaretto liqueur. That combination also will create a delicious cocktail.  Also, I made one drink as a martini and the other in a tall glass. I wanted to show that you do not have to be limited by glassware.  Furthermore, both drinks work great as blended after dinner drink. I usually will add one scoop of French vanilla ice cream with all the ingredients including the cup of ice.

 

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Russian Quaalude Martini:

Instructions:

  • 1 oz. Vanilla Vodka
  • ¾ oz. Bailey’s Irish Cream
  • ¾ oz. Kahlua coffee liqueur
  • ¾ oz. Frangelico hazelnut liqueur
  • 1 oz. Whole Cream

Instructions:

Pour over ice; shake vigorously, Strain into hazelnut prepped martini glass.

Jamaican Quaalude Cocktail:

Ingredients:

  • ½ oz. Coconut Rhum
  • ½ oz. Dark Rhum
  • ½ oz. Frangelico hazelnut liqueur
  • ½ oz. Bailey’s Irish Cream
  • 1 oz. Whole Cream

Instructions:

Pour all ingredients into a shaker with ice. Shake and strain into the hazelnut prepped old fashioned glass with crushed ice.

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Glass Prep Instructions:

Start by placing the glasses in the freezer for at least 30 minutes. Place the crushed hazelnuts on one side of a plate. Squeeze about a tablespoon of agave syrup on the other side of the plate. Invert the chilled martini glass and rub it through the syrup to coat the rim. Once coated, rub the rim through the hazelnut until the rim is completely covered. Once you are done, place glasses in freezer until ready to pour and serve the drink.

Hazelnut Rimmer Procedure:

Spread shelled hazelnuts on a baking sheet in a single layer and place in an oven that has been preheated to 275 degrees. Let them bake until the skin cracks, usually 20 to 30 minutes. Use a clean towel to rub the skin off of the nuts. Leaving some skin on is not a reason for concern as long as the majority of it is removed. Make sure to use an old towel when cleaning the skin from the nuts as hazelnuts may stain the fabric. Place the hazelnuts in a freezer bag and lay the bag on a flat surface. Zip partially shut and use the palm of your hand to push any excess air from the bag. Close the bag the rest of the way. Use a rolling pin, or a can, to roll the nuts until they are crushed. Turn the bag over several times while crushing to make sure you are crushing evenly.

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Whenever using an electric blender to crush or make a cocktail with ice always check the manufacture manual to verify that you can without damaging your blender.

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DRINK RESPONSIBLE & DRINK SMART!!! 

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Photo Source: ScienceOfDrink.com

 

24th Aug2012

Java Cocktails

by Dinah Wulf

Java Cocktails!!!!

I love coffee. The flavor leaves me wanting another. I enjoy coffee flavored ice cream and enjoy it as an after dinner cocktail.

“Black as the devil, hot as hell, pure as an angel, sweet as love.”

Talking about coffee, French statesman Talleyrand (1754-1838).

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Espresso Cocktail Martini

Ingredients:

  • 1½ oz. Vodka
  • 1½ oz. Kahlua Coffee Liqueur
  • 1 oz. White Crème de Cacao
  • 1 oz. Espresso or Strong Black Coffee (cold… But not iced)

Cocktail Instructions:

In a cocktail shaker with ice, pour in the cold espresso, crème de cacao, Kahlua, and vodka, and cover and shake vigorously until the shaker has frosted over, strain into a chilled martini glass. You are ready to serve.

Mocha Heath Bar Cocktail Martini

Ingredients

  • 1 oz. Vanilla Vodka
  • 1 oz. Dooley’s Toffee Liqueur
  • 1 oz. Kahlua Coffee Liqueur
  • 1 oz. Dark Crème de Cacao
  • 1 oz. Heavy Cream
  • 1 Heath Bar
  • Hersey’s Chocolate Syrup

Glass Prep Instructions:

Place the Heath bar and the martini glasses in the freezer for at least 30 minutes. Take a hammer and smash the Heath Bar while in its wrapper into fine pieces on a hard safe hard surface. Place them on one side of a plate. Squeeze about a table spoon of chocolate on the other side of the plate. Invert the chilled martini glass and rub it through the chocolate to coat the rim. Once coated, rub the rim through the Heath Bar pieces until the rim is completely covered. Next, turn the glass upright and hold at an angle. Twirl the glass as you drip chocolate on to the inside. Finally, place the glasses in the freezer until you are ready to pour and serve the drink.

Cocktail Instructions:

In a cocktail shaker with ice, pour in the toffee liqueur, crème de cacao, Kahlua, heavy cream, and vodka, and cover and shake vigorously until the shaker has frosted over, strain into a prepped martini glass. You are ready to serve.

I did this one because I really like Ben & Jerry’s Ice Cream Coffee Heath Bar Crunch.

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DRINK RESPONSIBLE & DRINK SMART!!! 

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Wanted to add a two minute video I made of the projects featured on this blog over the past 16 months. Thanks for watching! -Dinah

http://www.youtube.com/watch?v=WIVsDIpHi0A&feature=plcp

 

 

17th Aug2012

Cocktails Inspired by Pears

by Dinah Wulf

Pear of Aces: Cocktails Inspired by Pears

I’ve always enjoyed pears. In fact the pear had been on my top ten favorite fruits.

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Canned Pear Purée recipe:

In a blender, purée the entire can of pears including the syrup and two ounces of Marsanne wine (Pinot Gris will also do). Set pear purée aside in a separate bowl. Rinse blender bowl and return to base.

Pear Mint Lemonade (non-alcoholic) recipe:

Ingredients

  • 12 oz. Pear Purée
  • ½ cup White Cranberry juice
  • Juice of 1 lemon
  • 12 oz. Lemon-lime soda
  • 6-8 Fresh Mint Leaves

Instructions:

Scoop the pear purée and blend with the white cranberry and lemon juice in a blender until well mixed. Stir in mint leaves (tear with hands first) with a spoon. When you are ready to serve add soda and serve immediately over ice.

This recipe will also work as a mixer with your favorite vodka or rhum.

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Drunken Pear Lemonade:

Ingredients:

  • 5 oz. of Pear Mint Lemonade
  • 1½ oz. Vodka
  • ½ oz. Triple Sec
  • ½ oz. Agave syrup
  • 5 oz. of Pear Mint Lemonade
  • 16 oz. glass

Instructions:

Add ice to glass then pour into shaker. We will build the drink in the shaker. Pour the vodka, triple sec, agave syrup, pear lemonade in the shaker and shake at least three times. Transfer contents from shaker including the ice back into glass and top with ice and soda water.

Pear Martini:

Ingredients:

  • 2 oz. Citrus Vodka
  • 1 oz. Cointreau
  • 1 oz. Pear Purée
  • ½ Agave Syrup
  • ½ oz. Fresh Lemon
  • Fresh Pear, slice (garnish)

Instructions:

In a cocktail shaker add the pear puree, agave syrup, and fresh squeezed lemon juice. Add the vodka and Cointreau then ice scoop. Shake vigorously at least 10 shakes or shake until the shaker has frosted over. Strain into a chilled martini glass, and add a slice of pear in the center of glass then serve.

Pear Spritzer Cocktail:

Ingredients:

  • 2 oz. Vanilla Rhum
  • 2 oz. Pear Purée
  • ½ Organic Honey
  • 1 oz. White Cranberry juice
  • Soda water

Instructions:

In a cocktail shaker add the pear puree, honey, white cranberry juice, rhum and then a cup of ice. Shake vigorously at least 3 shakes then pour ice in all into cocktail glass. Then add ice if needed and top of with soda water.

Pear Berry Martini:

Ingredients:

  • 2 oz. Strawberry Vodka
  • 1 oz. Cointreau
  • 1 oz. Pear Purée
  • ½ Agave Syrup
  • ½ oz. Fresh Lemon juice
  • ½ oz. Sprite
  • ½ oz. Hennessy Chambord liqueur

Instructions:

In a cocktail shaker add the pear puree, agave syrup, and fresh squeezed lemon juice. Add the vodka and Cointreau then ice scoop. Shake vigorously at least 10 shakes or shake until the shaker has frosted over. Strain into a chilled martini glass, and then in the side of the glass add half an ounce of Chambord liqueur to create a layering visual effect. Then you are ready to serve.

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Whenever using an electric blender to crush or make a cocktail with ice always check the manufacture manual to verify that you can without damaging your blender.

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DRINK RESPONSIBLE & DRINK SMART!!! 

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10th Aug2012

Frozen Summer Fun Day Part Two

by Dinah Wulf

Written by David Edessa

Frozen Summer Fun Day Part Two

You do not always have to use fresh fruit to make a delicious cocktail. Canned fruit are a great substitute if fresh is not accessible or if unripe fruit is the only produce to your grocery store currently carries.  In fact I find more often that grocers will carry unripe sour fruit. That should not stop you from creating your favorite cocktails or desserts. Here are some recipes inspired by peaches.

 

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Canned Peach Purée recipes:

In a blender, purée the entire can of peaches including the syrup and two ounces of pineapple juice. Set peach purée aside in a separate bowl. Rinse blender bowl and return to base.

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Strawberry Peach Daiquiri:

Ingredients:

  • 1½ oz. Silver Rum
  • ½ oz. Peach Schnapps
  • 2 oz. Peach Purée
  • 2 Fresh Strawberries
  • 1 tbsp. Organic Honey
  • 1 Fresh Lime

Ingredients:

Juice one lime, and pour juice into blender. Add rum, schnapps, peach purée, strawberry and honey. Fill serving glass with ice, add ice to blender. Blend until smooth. Pour into cocktail glass. Garnish with whipped cream.

 

Banana Peach Daiquiri:

Ingredients:

  • 2 oz. Silver Rum
  • 2 oz. Peach Purée
  • ½ Fresh Banana
  • 1 tbsp. Organic Honey
  • 1 Fresh Limes

Instructions:

Juice one lime, and pour juice into blender. Add rum, peach purée, banana and honey. Fill serving glass with ice, add ice to blender. Blend until smooth. Pour into cocktail glass.

Peach & Mint Martini:

Ingredients:

  • 2½ oz. Citrus Vodka
  • ½ oz. Agave Syrup
  • ½ oz. Fresh Lime juice
  • 2 oz. Peach Purée
  • 2 Mint Leaves

Instructions:

In a cocktail shaker add the peach purée, agave syrup, and two mint leaves (torn to pieces). Add in the vodka, lime juice and shake vigorously. Strain into a chilled martini glass.

Whenever using an electric blender to crush or make a cocktail with ice always check the manufacture manual to verify that you can without damaging your blender.

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DRINK RESPONSIBLE & DRINK SMART!!! 

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For more frozen drink recipes, check out Frozen Summer Fun Day Part One!

 

Photo Source: Amazon.com

 

03rd Aug2012

Summer Fun Day

by Dinah Wulf

Written By David Edessa

Summer Fun Day! Just in time for Sunday Fun day!!!

Watermelon & Strawberry Juice recipe (non-alcoholic Agua Fresca):

Ingredients:

  • 1 lbs. Strawberry
  • 3 cups Watermelon
  • 3 oz. Fresh lemon juice
  • 2-3 cups of drinking water.
  • 4 tbl. Organic Honey (I like to warm honey…. Not hot)
  • 1 tsp. Sea Salt

Instructions:

To make watermelon & strawberry juice we have to prep the fruit.

Heating the watermelon draws out more of the flavor and juice. Cut the rinds off the watermelons. Slice the flesh into small chunks. Blend the chunks until the watermelon becomes mushy. Pour through a sieve into a saucepan. Press down using a wooden spoon to release the most juice. Mix the juice with honey. Turn the heat on medium-low. Heat to reduce to a desired thickness, stirring frequently. Make sure that the mixture never comes to a boil. Remove from heat and let cool. Pour into a container and chill until cold.

Wash and remove the leaves from the strawberries. Then slice the strawberries in halves and store in refrigerator. If you freeze the strawberries you can create a smoothies effect.

When ready to serve, place the strawberries, watermelon mix, lemon juice, water, and salt into blender. Blend the mixture for about one minute when you reach a nice juice thickness. Serve immediately over ice as non-alcoholic beverage or if refrigerated before make sure to stir vigorously before serving.

If juice mix is not sweet enough, warm up a little more honey and stir in (not hot).

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As a mixer for a cocktail this is an awesome refreshing drink.

Also, a greet replacement to your mimosas by substituting the orange juice with the Agua Fresca and combining it with your favorite

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Watermelon Strawberry Lemonade Cocktail:

Ingredients:

  • 2 oz. Silver Rum
  • 2 oz. Pink Lemonade
  • 4 oz. Agua Fresca (strawberry & watermelon)

Instructions:

Fill a tall glass with ice and build your drink with all the ingredients starting with the Rhum and ending with the Agua Fresca. Pour all the contents from the glass into a shaker and shake at least 10 times. Return the contents from the shaker to the glass. Garnish with a mint leaf or lemon wheel and serve.

Strawberry & Watermelon Coddler Cocktail:

Ingredients:

  • 1¼ oz. Vodka
  • 5 oz. Agua Fresca (strawberry & watermelon)

Instructions:

Fill a high ball glass with ice and build your drink with all the ingredients starting with the vodka and ending with the Agua Fresca. Pour all the contents from the glass into a shaker and shake at least 10 times. Return the contents from the shaker to the glass. Garnish with lime wheel and serve.

Strawberry & Watermelon Margarita:

Ingredients:

  • 1½ oz. Silver Tequila
  • ½ oz. Triple Sec
  • ½ oz. Fresh Orange Juice
  • 4 oz. Margarita Mix

Instructions:

Fill a tall glass with ice and build your drink with all the ingredients starting with the tequila and ending with the Agua Fresca. Pour all the contents from the glass into a blender and blend for at least 30 seconds. Pour the contents from the blender to a glass that has been rimmed with the sugar & salt mix. Garnish with a lime wedge and serve.

Prep Glass:

Place lime juice in a shallow dish. On a second dish add a mix of equal parts powdered sugar and kosher salt. Invert a glass and dip the rim in the lime juice. Immediately dip in the sugar & salt mix to coat the rim.

Whenever using an electric blender to crush or make a cocktail with ice always check the manufacture manual to verify that you can without damaging your blender.

******DRINK RESPONSIBLE & DRINK SMART!!! ******

Photo Source: Amazon.com

 

27th Jul2012

Frozen Summer Fun Day Part One

by Dinah Wulf

Written By David Edessa

Part One

The original daiquiri was a mixture of rum, lime, and sugar, served over ice. The name Daiquirí is also the name of a beach and an iron mine that is near Santiago, Cuba. The drink was a local favorite of the area. However, an American mining engineer by the name of Jennings Cox and a Cuban engineer named Pagliuchi, who happened to be in Cuba at the time of the Spanish-American War refined the drink by adding cane sugar.

Constantino Ribalagua, the famed bartender at Havana’s La Floridita blended the drink with shaved ice, thereby creating the frozen daiquiri. And bartenders have been experimenting ever since by adding exotic fruit juices & fruit.

The basic recipe for a Daiquirí is also similar to the Brazilian Caiparina (recipes below) or the grog British sailors drank aboard ship from the 1740s onwards. By 1795 the Royal Navy daily grog ration contained rum, water, ¾ ounce of lemon or lime juice, and 2 ounces of sugar. These are common drinks across the Caribbean and South America.

On July 31, 1970, Britain’s Royal Navy officially stopped its daily ration of rum to crewmembers aboard naval ships, ending a centuries-old tradition.

 

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When using an electric blender to crush or chop hard ice always check the manufacture manual to verify that you can crush and chop ice without damaging your blender.

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Classic Daiquiri:

Ingredients:

  • 1½ oz. Light Rhum
  • 1 oz. Fresh Lime juice
  • 1 tsp. Superfine Sugar

Instructions:

Shake all ingredients well with ice, then strain into a chilled cocktail glass or a martini glass will do in a pinch.

 

Hemingway Daiquiri recipe:

Ingredients:

  • 1½ oz. White Rhum
  • ¼ oz. Maraschino liqueur
  • ¼ oz. Fresh Grapefruit juice
  • ¾ oz. Fresh Lime juice
  • Lime wheel

Ingredients:

Combine all ingredients in a shaker with ice. Shake vigorously and strain into a V-shaped cocktail glass or in a martini glass (not the traditional glassware… But it will do ). Garnish with a lime wheel.

You can also serve it over crushed ice in a cocktail glass…. My favorite!!!

 

Banana Daiquiri:

Ingredients:

  • 1½ oz. Coconut Rhum
  • 1 Banana
  • 1½ oz. Fresh Lime juice
  • 1 tsp. Superfine Sugar
  • 1 cup Ice (crushed ice is easier to blend.)
  • Maraschino Cherry

Instructions:

Pour all the ingredients into a blender. Blend on low speed for a few seconds, then at high speed until smooth. Pour contents into a chilled hurricane glass or tall glass. Garnish with the maraschino cherry.

 

Cantaloupe Daiquiri:

Ingredients:

  • 6 Fresh Cantaloupe slices (medium-sized)
  • 1½ oz. White Rhum
  • ¾ oz. Fresh Lime juice
  • 1 tsp. Superfine Sugar
  • 1 cup Ice (crushed ice is easier to blend.)
  • Mint leaf

Instructions:

Place the sliced cantaloupe in the refrigerator uncovered so it may soften for an hour or two. Then, pour all the ingredients into a blender. Blend on low speed for a few seconds, then at high speed until smooth. Pour contents into a chilled hurricane glass or tall glass. Garnish with a mint leaf.

 

Caiparina recipe:

Ingredients:

  • 2 oz. Cachaça (liquor made from fermented sugarcane)
  • 1 Key Lime medium-size (cut into 8 wedges)
  • 2 tbsp. Superfine Sugar (or to taste)
  • 1 cup Crushed Ice

Instructions:

Put the lime wedges and the sugar into a thick-walled rocks glass and muddle together until the pulp and the juice of the limes are well macerated. Muddling well is the key to releasing the fruit’s entire flavor. Add crushed ice to glass, and then pour the cachaça over crushed ice and fruit.

 

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DRINK RESPONSIBLE & DRINK SMART!!!

 

Photo Sources: Amazon.com

 

20th Jul2012

Going Bananas

by Dinah Wulf

Written By David Edessa

Going Bananas!!!

Most mornings I wake up to a nutritional breakfast of a banana and cup of coffee…. I know… I should have better meal to start the day.

Well, I thought it would be fun just to keep it simple and use the banana as the main ingredient in this week’s cocktail recipes.

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Banana Margarita:

Ingredients:

  • ½ oz. Banana liqueur
  • 1 oz. tequila
  • ¾ teaspoon lemon juice
  • ¾ teaspoon lime juice
  • ½ oz. Grand Marnier liqueur
  • ¼ large bananas

Instructions:

Build your drink in the glass you will be using. Start by filling the glass to the top with ice. Combine the lemon juice, lime juice, banana liqueur, tequila, and bananas. In the container of a blender add the built cocktail. Cover and blend until smooth. Pour into margarita glass to serve. Drizzle on top the Grand Marnier. The reason you want to build in the glass is to make an exact portion…Waste Not!

Banana Foster Cocktail:

Ingredients:

  • 2 oz. Pinnacle Whipped Vodka
  • 1 oz. Banana liqueur
  • 2 oz. Godiva Original Chocolate liqueur
  • ½ banana
  • 1 scoop vanilla ice cream
  • Caramel syrup
  • 1 teaspoon cocoa powder

Instructions:

Fill a glass with ice to the top. Build your drink by combining all ingredients (except powdered cocoa) in the ice filled glass. Pour the ingredients into the blender container and blend until smooth. Take a glass and drizzle the caramel

Put syrup in the inside of glass. Pour ingredients from blender into the prepped cocktail glass. Garnish with a dusting of powdered cocoa, and serve.

Banana Split Martini:

Ingredients:

  • ¾ oz. Vanilla Vodka
  • ¾ oz. Godiva Original Chocolate liqueur
  • ¾ oz. Banana liqueur
  • ½ oz. Malibu Coconut Rum
  • ¼ oz. Pineapple Juice
  • Strawberry Syrup
  • Chocolate Syrup
  • Caramel Syrup
  • Cherry

Instructions:

Swirl three syrups in Martini glass. Add vanilla vodka, banana liqueur, Godiva liqueur, Malibu and pineapple juice into a shaker. Add a cup of ice to shaker and shake vigorously. Pour chilled ingredients into prepped glass. Garnish with a cherry

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DRINK RESPONSIBLE & DRINK SMART!!!And Go Bananas!!! ;)

Photo Source: Amazon.com

 

13th Jul2012

Sour Drink Recipes

by Dinah Wulf

Sour Drink Recipes, Written By David Edessa

Sour Hour!!!! Bar is open :) This weekend I tried my hand once again on sour drink recipes.  Also, I gave a recommendation on beer (great even if you think you do not like beer… Take a chance :)

Sour Peach Sweet Tea (non-alcoholic):

Ingredients

  • 5 individual tea bags
  • 4 cups of boiling water
  • 1½ lbs. of fresh peaches, peeled, pitted and sliced.
  • ½ cup Balsamic syrup (recipes below)
  • 1 or 2 lemons, juiced (regular lemons=1 /if you use Meyers lemons=2)
  • 5 cups of ice cubes
  • 1 cup fresh peaches, cut into bite-sized chunks
  • ½ cup sugar (optional)

Instructions:

Steep tea bags in boiling water for 5 minutes; set aside to chill. Meanwhile puree the peaches and balsamic glaze. Then, push pulp through a strainer. Add the strained puree to a ½ gallon pitcher, stir in the lemon juice, and top with ice and pour tea over the top; stir. Taste, if it needs more sugar or balsamic vinegar. Cover and chill in refrigerator until needed, stirring before serving.

Balsamic Syrup recipe:

Ingredients:

  • ¾ cup Aged Balsamic Vinegar
  • 1 cup Organic Honey

Instructions:

Simmer ¾ cup of balsamic vinegar in a pot until it reduces by half. Add 1 cup of honey and stir until it starts to bubble. Remove from the heat, allow it to cool slightly and pour into a squeeze bottle.

Following recipes can be used as a mixer for your favorite booze, vodka, Rhum, and even Bourbon over ice.

Example:

  • 1½ oz. Bourbon Whiskey
  • 4 oz. Sour Peach Sweet Tea mixer

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Orange Blossom Cocktail:

Ingredients:

  • 1½ oz. Citrus Vodka
  • ½ oz. Dry Vermouth
  • ½ oz. Grand Marnier
  • ½ teaspoon Aged Balsamic Vinegar
  • Orange Slice

Instructions:

Put ice into a cocktail shaker. Add Vodka, Grand Marnier, Vermouth and Balsamic Vinegar. Shake cocktail vigorously. Take an orange peel and rub the inside of the glass with the zest side. Pour contents of shaker onto prepped cocktail glass over ice. Garnish with an orange wedge on the rim.

Strawberry-Balsamic Crush Cocktail:

Ingredients:

  • 1½ oz. Citrus Vodka
  • 2 ripe strawberries (hulled)
  • ½ teaspoon Aged Balsamic Vinegar
  • ½ oz. fresh lime juice
  • 1 oz. Honey
  • Freshly ground black pepper

Instructions:

In a shaker tin, muddle 2 of the strawberries with the vinegar, lime juice, and agave syrup. Add the vodka and top with ice. Then shake cocktail vigorously. Strain into a rocks glass over fresh ice. Top with a twist of fresh ground black pepper. Garnish with a strawberry.

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What is a Flanders Red Ale?

It is a complex, sour, red wine-like Belgian-style ale. Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended; less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than an Oud Bruin. It can have an apparent attenuation of up to 98%.

History:

The indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.

Two that I recommend… it’s also the two from the three that I’ve tried that I enjoyed :)

Cuvée Des Jacobins Rouge: A strongly acidic aroma with notes of balsamic vinegar, molasses, and dark cherries. Strong acidity up front with some black cherry notes. Dark caramel appears in the middle and lends some sweetness to the beer as it finishes with notes of vanilla, oak, and complex sweet/sour balsamic notes.

Verhaeghe Duchesse De Bourgogne: Aroma of sour cherries, blackcurrant, vanilla, over-aged wine, soft hints of oak. It has lots of sour and tart taste with a subtle fruity sweetness. Crisp and bubbly!!!

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DRINK RESPONSIBLE & DRINK SMART!!!

 

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