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Father’s Day Cocktail Recipes

by Dinah Wulf

Written By David Edessa

 

Prep for Father’s Day by making him Maple Bacon Infused Bourbon.

WARNING BACON IS NOT JUST FOR BREAKFAST ANYMORE!!!

When creating an infusion I like to choose a good and reasonable priced brand. There is no need to waste your money on expensive bourbon. However, avoid buying rot gut booze… NOTHING IN A PLASTIC CONTAINER!!! Furthermore, it would be sacrilege to use a single batch whiskey. I hope you enjoy these Father’s Day Cocktail Recipes.

Knock Knock!

Who’s there?

Bacon.

Bacon who?

Bacon a cake for your birthday.

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Maple Bacon-Infused Bourbon:

Ingredients:

  • 12 oz. Bacon
  • 3 cups Bourbon
  • 4 to 6 oz. Maple Syrup (amount to personal taste)
  • 1 tsp. Unsalted Butter (the real stuff!!!)

Instructions:

Brown the bacon until you have at least one cup liquid. Be cautious not to over crisp the bacon and avoid burning the meat. Remove fat from heat and pour into a heat-resistant container to cool (I added a teaspoon of unsalted butter). If there is particles from bacon do not worry. Fill a glass container that has a tight-fitting lid with three cups of bourbon. Once the fat has cooled slightly, add one cup to glass container. Add additional pieces of fat or bacon on top. Seal container and let sit at room temperature in a dark place for a 7 to 10 days. Remove the solidified fat and strain liquid by straining through a sieve, then again through coffee filters. Add the 4 to 6 ounces of maple syrup shake and keep refrigerated. Remember to taste-test and this point. You might want to add a little more syrup.

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Pistachio Infused Bourbon recipe:

Ingredients:

  • 3 cups Bourbon
  • 1½ cups Pistachios (without red dye)
  • 4 to 6 oz. Corn Syrup

Instructions:

Use a glass container with a tight-fitting lid. Add the three cups of bourbon to container. Chop the pistachios using a heavy knife. Gather the nuts in a circle slightly smaller than the length of the knife’s blade. Rock the blade back and forth, rotating it around the circle with a firm, quick stroke. Periodically stop and reposition any nuts that have shifted outside of the circle. Continue chopping in this fashion until the nuts are in large coarse pieces. Be very cautious not to over chop the pistachios and lose that flavorful oils that you will need for the infusion. Add the chopped pistachios to the container with the bourbon then seal and shake. Refrigerate for 12 to 14 days and shake occasionally. After two weeks discard the pistachios by straining through a sieve, then again through coffee filters. Add 4 to 6 ounces of corn syrup shake and keep the liquor refrigerated. Remember to taste-test and this point. You might want to add a little more syrup.

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Next week I will share cocktails just in time for Father’s Day :)

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DRINK RESPONSIBLE & DRINK SMART!!! And have a BACON day!!!

Check out a complete list of David’s Cocktail Recipes and Tutorials.

 

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Gummy Bear Cocktail Recipes

by Dinah Wulf

Written by: David Edessa

 

There is always room for Jell-O!!!

Last week I mentioned that I was going to infuse Gummy Bears for a trip down the river, and a wonderful mistake happened. I will be giving both Gummy Bear Cocktail Recipes. It proves there are no mistakes!!!! Just Jell-O :)


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Drunken Gummy Bears:

Ingredients:

  • 1 (750 ml) bottle Banana Vodka
  • 48 oz. Bag Gummy Bears
  • 8 oz. White Cranberry Juice

Instructions:
Fill a glass or ceramic container (container with a lid is ideal) about halfway with gummy bears. Then fill the container with vodka and white cranberry juice till the top of the gummy bears. The ratio of vodka to juice is 3:1. Allow the gummies to swim in the vodka for 24 hours in the refrigerator.  If you leave them in the vodka for more than 24 hours, they will get slimy and bloated, so don’t make them too ahead of time. Serve with tooth picks. If you have liquid left behind from the soaking, you have great tasting infused vodka….Drunken Gummy Martinis!!! Or Drunken Gummy Bear Snow Cones (my favorite).

Hint:
The soaking time may vary due to the type of candy. If you have stale gummy bears work great!!!! And you can use rhum if you prefer. You can use other gummy candies.

Be careful when eating these adult vodka soaked candies. It’s very difficult to estimate how much alcohol one consumes per gummy bear.
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The first batch I made a mistake by not storing the batch in the refrigerator. Also, I had them soaking for three days where it started to dissolve.

EUREKA….. I had an idea!!!!
SPIKED GUMMI BEAR JELLO SHOTS :)

I let the batch sit for an additional two days (5days total). Then, I placed batch in a food processor and made gummy syrup. Be careful to lay newspapers down when working with syrup.


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SPIKED GUMMI BEAR JELLO SHOTS:

Ingredients:

  • 1 (750 mL) bottle Banana Vodka
  • 48 oz. Bag Gummy Bears
  • 8 oz. White Cranberry Juice
  • 1 (3 oz.) package Lime Jell-O
  • 2 cups Hot water

Instructions:
Fill a glass or ceramic container (container with a lid is ideal) about halfway with gummy bears. Then fill the container with vodka and white cranberry juice till the top of the gummy bears. The ratio of vodka to juice is 3:1. Allow the gummies to swim in the vodka for three to five days at room temperature. Then, place gummy batch in a food processor and blend till gummy bear syrup is the end result. Place in container at room temperature.

Boil two cups of water and remove from heat and pour into a heat-proof pitcher. Add box of Jell-O into hot water and stir till it completely dissolves. Mix in three cups of gummy bear syrup into pitcher. Pour batch into 2 oz. plastic cups then cover and transfer cups into refrigerator overnight. Chill until firm.

Enjoy!!!!!

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DRINK RESPONSIBLE & DRINK SMART!!! And always follow the rainbow :)

For a complete list of David’s how-to and drink recipes, visit our Cocktail Recipe Index.

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Memorial Day Cocktails

by Dinah Wulf

Written By David Edessa

 

Memorial Weekend is filled with celebrations via picnics and barbecues. Why not celebrate with an American classic liquor….. Whiskey!!!  Here are some refreshing Memorial Day cocktails using whiskey/bourbon.

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Mint Julep Cup – 10 fl oz

Mint Julep Punch Recipe:

Ingredients:

  • 2 cups Water
  • 2 cups Sugar
  • 1 cup Peach schnapps
  • 3 cups Bourbon
  • ½ cup fresh mint leaves
  • Mint sprigs for garnish

Instructions:

Combine water, sugar and mint in sauce pan and stir over high heat until sugar dissolves. Remove from heat and allow it to return to room temperature. Strain into pitcher and chill in refrigerator. When ready to serve, add Bourbon & Peach schnapps, stir and serve over crushed ice in old fashioned glasses. Garnish with mint sprig.

French Mango Spiked Iced Tea Recipe:

Ingredients:

  • 4 cups Water
  • 6 Black Tea bags
  • 1 cup Mango nectar
  • 1 cup Fresh Orange juice
  • ½ cup Fresh Lemon juice
  • ½ cup Light Brown Sugar, packed
  • ¾ cup Bourbon
  • Grand Marnier
  • Fresh orange slices
  • Mint sprigs, for garnish

Instructions:

Bring two cups of water to a boil in a small saucepan; remove from the heat, add tea bags, and let steep 10 to 15 minutes. Remove tea bags and stir in brown sugar until dissolved. Transfer to a heat-proof pitcher, add two cups of cold water to bring temperature down a bit before adding the nectar & juices, and then stir to combine. Chill in the refrigerator for at least 2 hours. When ready to serve, stir in the ¾ cup of whiskey. Fill tall glasses with crushed ice and then pour tea over it, leaving some room at the top for the ½ ounce of Grand Marnier floater. Garnish with a sprig of mint.

This drink is also great and refreshing without the Grand Marnier.

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Libbey Selene Punch Set

Prosecco Strawberry Lemon Sorbet Punch Recipe:

Ingredients:

  • 2 quarts Meyer Lemon sorbet
  • 1 (750 milliliter) bottle Prosecco
  • 1 (2 liter) bottle Seagram’s Ginger Ale, chilled
  • 10 oz. Pineapple juice
  • 2 (10 ounce) packages frozen
  • Strawberries, partially thawed
  • Lemon slices

Instructions:

In a large punch bowl, combine sorbet, juice, ginger ale and strawberries. Then, mix slowly the sparkling wine to try to avoid as much foaming as possible. Decorate punch bowl with lemon slices. Gently stir and serve over crushed ice and garnish with a lemon twist.

Non-Alcoholic Strawberry Lemon Sorbet Punch Recipe:

Ingredients:

  • 2 quarts Meyer Lemon sorbet
  • 1 (2 liter) bottle Seagram’s Ginger Ale, chilled
  • 20 oz. Pineapple juice
  • 2 (10 ounce) packages frozen strawberries, partially thawed
  • Lemon slices

Instructions:

In a large punch bowl, combine sorbet, juice, ginger ale and strawberries. Decorate punch bowl with lemon slices. Gently stir and serve over crushed ice. Garnish with lemon twist.

Both recipes are created to be served right away and not made a head of time.

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Even though I used Bourbon in these recipes, American Rye whiskey is a great alternative (I personally prefer).

This week I started on Spiked Gummy Bears infused with Tito’s Vodka for Memorial Day on the river. I’ll let you know next week how it turned out :)

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DRINK RESPONSIBLE & DRINK SMART!!! And always follow the rainbow :)

 

How to Make Candy Infused Alcohol

by Dinah Wulf

Written By David Edessa

Candy Infused Booze- Cause the Candy Man Can!!!

 

This is great for Memorial Weekend… Especially since infusion has to be made at least two to three days prior.

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How to Make Candy Infused Alcohol

WARNING- Not for the under aged!!! Or the completely immature!!! :)

Infusing alcohol candy and creating a candy flavored drink is nothing new. However, it always has been a fun thing to do for parties and the holidays. You can even create color matching with your party’s decor by separating the colors of the candy. There are two colorful candies that I personally find easiest to work with…. Skittles and Jolly Rancher, however, there are many more listed below. For the recipes I will be using Jolly Rancher (Skittles & Jelly Bean candy will also use the same procedure).

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Candies that can be used and flavors are…. (All flavors are not represented)

Jolly Rancher candies come in many different flavors, including:

Blue Raspberry, Watermelon, Cherry, Sour Green Apple, Sour Watermelon, Raspberry, Wild Strawberry, Raspberry Lemonade, and Peach.

Help Bring back Lemon Jolly Rancher -Unfortunately in 2004 lemon flavored Jolly Rancher was discontinued. It was one of my favorite flavors as a child. I believe that the Lemon Jolly Rancher would have made a great lemoncello like infused liqour.

Another great alternative is Jelly Belly Gourmet Jelly Beans and Bertie Bott’s Every Flavor Beans. And if you are looking for a candy to use that is Kosher or Halal, then look no further….JELLY BELLY gourmet jelly beans.

Jelly Belly flavors:

Bubble Gum, Cantaloupe, Chili Mango, Juicy Pear, Kiwi, Mango, Orange Sherbet, Strawberry Cheesecake, Strawberry Jam, Toasted Marshmallow, Tutti-Frutti, Wild Blackberry, Apricot, Chocolate Cherry Cake, Super Fruit Mix with Açaí Berry, Grape Crush, Orange Crush, and Pomegranate Cosmo.

Jelly Belly Sours flavors:

Sour Lemon, Sour Orange, and Sour Apple

Original Fruit Skittles:

  • Blackcurrant (purple)
  • Lemon (yellow)
  • Lime (green)
  • Orange (orange)
  • Strawberry (red)

Tropical Skittles typically have two flavors in one skittle:

  • Banana Berry (yellow)
  • Kiwi Lime (green)
  • Mango Tangelo (orange)
  • Pineapple Passion fruit (blue)
  • Strawberry Star fruit (pink)

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One 1.75 liter bottle of rhum or vodka. Do yourself a favor and utilize a reasonable priced liquor and always a clear liquor. There is no need to purchase an expensive vodka or rhum (nothing above 80 proof), but avoid utilizing rough cheap booze. Remember that the infuse liquor will still need to be mixed or shaken with something(mixer or liqueurs) to take that burn flavor from the alcohol away in your cocktail recipes.

Infusion Procedure:

I tried to be as generic as possible on main ingredients in the infusion procedure. The purpose is that you can utilize vodka or rhum and different candies based on your personal taste, yet the process is always the same. I used Jolly Rancher Sour Watermelon, Raspberry, Cherry, Wild Strawberry, and Peach for the cocktail recipes. And as for the booze I used rhum (rum).

Five empty plastic water bottles to split the liquor equally yet do not fill to the top. Also, if you do not have five containers you can purchase five pint flasks of vodka or rhum and pour into a bowl a quarter to half the liquor.

  • 1.75mL Bottle White Rhum
  • 3.75 lbs. bag of mixed Jolly Rancher hard candy.
  • Five empty plastic water bottles
  • A funnel

Make sure to cover your work area with newspapers or plastic, I also like to use rubber gloves. When infusing with candy it can get messy and stain your surface and hands as well.

Candy Ratio:

  • 10 Skittles to 1 oz. of Booze
  • 2 Jolly Ranchers to 1 oz. of Booze
  • ¼ Cup single flavored Jelly Beans to 8 oz. of Booze

Separate your candies into five groups based on flavors. Set up your Infusion Bottles and fill your bottles with approximately 6 ounces of rhum or vodka in each. Pour the candies of one flavor into one bottle, and then repeat process until you have all five bottles filled with candy and liquor. Make sure your hands are dry before handling candy. You might have to top off containers with more booze, make sure to leave room in the bottle for agitation when shaking sealed bottles. You will see that the colored candy coating has already rubbed off into the liquor quickly, but the core of the candy still have a lot of dissolving to do. Let candy soak for 48 hours (Jolly Ranchers 24 hrs.) while shaking containers vigorously 2 to 3 times a day. Once they’re all dissolved, you’ll notice a lot of white muck or other particles floating at the top (depending on candy being used). Then strain and filter liquor after forty-eight hours using a dampened coffee filters and funnel or sieve (wetting the filter before putting it into the funnel and straining allows you to retain more of the liquor). Place four to five coffee filters in the funnel or sieve over a measuring cup. Then remove top filter every time you feel the filters are clogging from the candy particles. Some colors will need to be filtered through the process twice. Then I took the liquid from the measuring cup and poured it into a clean flask using a clean funnel. Repeat this process for each flavor. In the end, you’ll have about 5 containers holding 8 ounces of candy infused liquor in each. Place finished flasks in cooler to chill before serving.

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Cocktail #1

Ingredients:

  • 2 oz. Infused Strawberry or Raspberry Rhum
  • ¼ oz. Fresh Lemon Juice
  • 5 oz. Sprite

Instructions:

Pour lemon juice and rum over ice in a tall glass. Fill with Sprite.

Cocktail #2

Ingredients:

  • 2 oz. Infused Watermelon Rhum
  • ½ oz. Peach Schnapps
  • 5 oz. Sprite

Instructions:

Pour lime juice and rum over ice in a tall glass. Fill with Sprite.

Cocktail #3

Ingredients:

  • 2 oz. Any Infused Flavored Rhum
  • 4 oz. Sprite

Instructions:

Add 2 oz. infused rum to tall glass filled with ice. Fill with Sprite.

Cocktail #4

Ingredients:

  • 2 oz. Any Infused Flavored Rhum
  • 4 oz. Seagram’s Ginger Ale

Instructions:

Add 2 oz. infused rum to tall glass filled with ice. Fill with Ginger Ale.

Cocktail #5 (martini)

Ingredients:

  • 1½ oz. Any Candy Infused Flavor Rhum
  • ½ oz. orange liqueur (Triple Sec, Grand Marnier, Cointreau, etc.)
  • 1 teaspoon superfine sugar or ½ oz. simple syrup
  • ¾ oz. freshly-squeezed lemon juice

Instructions:

Mix the infused booze, orange liqueur, sugar, and lemon juice in a cocktail shaker half-filled with ice; shake vigorously. Pour strained liquor into sugar-rimmed martini glass and garnish with a twisted peel of lemon. To create a sugar-rimmed glass, take a lemon wedge and rub the drinking surface of the glass so it is barely moist or flat plate of triple-sec. Dip the edge of the glass into a flat plate of superfine sugar. I recommend keeping plenty of room between the mix and the sugar rim (also avoids spillage on your carpet)

Cocktail #6

Ingredients:

  • 2 oz. Raspberry or Cherry Infused Flavored Rhum
  • 4 oz. Coca-Cola

Instructions:

Add 2 oz. infused rum to tall glass filled with ice. Fill with cola.

Shooter #1

Ingredients

  • 1 oz. Any Candy Flavored Infused Rhum
  • 8 oz. can Red Bull energy drink

Instructions:

Pour a small can of red bull into a tall glass. Add infused liquor and serve.

Shooter #2

Ingredients

  • 1 oz. Any Candy Flavored Infused Rhum
  • ½ oz. Triple-Sec
  • 1 oz. Sour Mix

Instructions:

Pour all ingredients with ice into a cocktail shaker and shake vigorously then strain into shot glasses.

The best thing with this infusion at a party setting is to keep it simple….. Even just straight as a shooter.

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DRINK RESPONSIBLE & DRINK SMART!!! And always follow the rainbow :)

Mother’s Day Bubbles & Fizz Cocktail Recipes

by Dinah Wulf

Mother’s Day Cocktail Recipes

Written By: David Edessa

Mother’s day is celebrated throughout the world on different days of the year, furthermore, we all agree in the celebration and appreciation to these angels that brought us into this world and raised us (not always both). However, more times than few these women came to us as grandmothers, aunts and sisters, and to others chosen later in our childhood but always with the love of a mother.

Poems & Proverbs:

A man loves his sweetheart the most; his wife the best, but his mother the longest. ~Irish Proverb

The moment a child is born, the mother is also born. She never existed before. The woman existed, but the mother, never. A mother is something absolutely new. ~Rajneesh

 

Libbey 7 Piece Sangria Set
The following Sangria recipes are for two pitcher servings.  The reason I did this is because I think you should definitely enjoy one pitcher at brunch with Mom and a second pitcher at sunset!

Tropical Moscato Sangria Recipe

Ingredients:

  • 750-ml bottle Moscato Spumante
  • 750-ml bottle dry rosé wine (can use a dry white… I prefer new world and un-oaked)
  • ¼ cup Peach schnapps
  • ¼ cup Cruzan Strawberry rum
  • 12 oz. pineapple juice
  • 6 oz. fresh orange juice
  • 12 oz. guava nectar
  • 3 cups sliced fresh Strawberries
  • 2 large orange, cut crosswise into thinly sliced
  • 1 large lemon, cut crosswise into thin slice

Optional:

  • ½ cup lychee juice (from the can)
  • ½ cup whole lychees cut in half (canned)

Instructions:

Pour rosé wine and liquors into two pitchers. Toss in the fruit slices (leaving out seeds if possible). Add all juices and stir. Let the batch chill overnight to blend and work its magic. Add strawberries and lychee fruit (optional) 2 to 3 hours before serving. Add sparkling wine into pitchers just before serving. Fill tall glass with ice pour sangria over it. Garnish with orange slices and serve.

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Hint:

1. If you need to add bubbles to your fizz. You can always top the glass with lemon-lime soda or ginger ale.

2. You can find guava nectar and lychee fruit in ethnic food section of grocery store.

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Non-Alcoholic White Sangria Recipe

Ingredients:

  • 2O oz. White grape juice or Non-Alcoholic wine
  • 10 oz. pineapple juice
  • 6 oz. cranberry juice
  • 6 oz. guava nectar
  • 2 lemons, sliced into wedges
  • 1 limes, sliced into wedges
  • 3 cups sliced fresh Strawberries
  • 2 large orange, cut crosswise into thinly sliced
  • 1 large lemon, cut crosswise into thin slices
  • 1 liter bottle of lemon-lime soda or ginger ale

Instructions:

Pour all juices (nonalcoholic wine if you choose to use it) into a pitcher. Squeeze juice from lemons and limes wedges into pitcher without seeds. Toss in the citrus fruit slices (leaving out seeds if possible) and strawberries then stir. Let the batch chill for a few hours. Fill tall glass with ice and pour the sangria over it. Garnish with mint leaf and serve.

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Venetian-Style Champagne Flutes
 

Also, a great idea is to create a Champagne bar with mixers and syrups.

Guava Mimosa

Ingredients

  • 1 oz. freshly squeezed orange juice
  • 1 oz. Guava Nectar
  • 4 oz. Prosecco or Sparkling Wine

Instructions:

Fill a chilled Champagne flute ⅓ full with chilled orange juice and guava nectar. Top off the flute with the sparkling wine. Stir the mixture with a bar spoon. Garnish with an orange twist.

White Poinsettia

Ingredients:

  • 2 oz. White Cranberry juice
  • 4 oz. Prosecco or Sparkling Wine

Instructions:

Fill a chilled Champagne flute ⅓ full with chilled white cranberry juice. Top off the flute with the sparkling wine. Stir the mixture with a bar spoon. Garnish with a lemon twist.

Lychee Sparkler

Ingredients:

  • 2 oz. Lychee juice (from can)
  • 4 oz. Prosecco or Sparkling Wine

Instructions:

Fill a chilled Champagne flute ⅓ full with chilled lychee juice. Top off the flute with the sparkling wine. Stir the mixture with a bar spoon. Garnish with a whole lychee fruit cut in half.

Grand Pomegranate Sparkler

Ingredients:

  • ½ oz. Grand Marnier
  • 2 oz. Pomegranate juice
  • 3½ oz. Moscato Spumante

Instructions:

Fill a chilled Champagne flute about ⅓ full with chilled pomegranate juice. Top off the flute with the sparkling wine. Then, float the Grand Marnier. Stir the mixture with a bar spoon. Garnish with an orange twist.

Grand Peach Sparkler

Ingredients:

  • ½ oz. Grand Marnier
  • 2 oz. Peach Nectar
  • 3½ oz. Moscato Spumante

Instructions:

Fill a chilled Champagne flute about ⅓ full with chilled peach nectar. Top off the flute with the sparkling wine. Stir the mixture with a bar spoon. Then, float the Grand Marnier. Garnish with an orange twist.

And my personal favorite!!!

Italian Sparkler

Ingredients:

  • 1 oz. Campari
  • 5 oz. Prosecco or Sparkling Wine

Instructions:

Top off the flute with the sparkling wine. Then, float the Campari. Garnish with an orange twist.

WARNING: Campari is a dry bitter Italian Liquor. I love it!!!

Previous posts have had syrups that would be a great addition to the champagne bar, for instance, lavender and hibiscus syrups. However, I would only add ½ to 1 ounce of syrup per drink.

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Have a Happy Mother’s Day and call her for God’s sake!!!

 

Cinco De Mayo Cocktail Recipes Two

by Dinah Wulf

Written By David Edessa

Cinco De Mayo…. To the Revolution!!!!

The holiday of Cinco De Mayo, The 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state capital city of Puebla and throughout the state of Puebla, with some limited recognition in other parts of Mexico, and throughout the US cities with a significant following in the college community. It is not, as many people think, Mexico’s Independence Day, which is actually September 16. However, I believe every day should be celebrated as our own personal independence day. Live life and Enjoy!!! So raise your glasses and cheer out-Viva Mexico…. Viva USA!!!…Viva Tequila!!! :)

Here are some new Cinco De Mayo Cocktail Recipes I’d like to share with you.

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Margarita Spiked Watermelon

Ingredients:

  • 10-15 lbs. Seedless Watermelon
  • 3 cups White Tequila
  • Two Infused Salt
  • 2 Limes

Instructions:

Using a paring knife cut a hole in the top of the watermelon that is deep and wide enough to insert a kitchen funnel, keep the watermelon plug. Insert the funnel into the watermelon and pour as much room temperature tequila as can be absorbed, approximately ½ cup to 1 cup. Remove the funnel and insert the reserved watermelon plug. Let sit at room temperature for 3 to 4 hours and then pour in another ½ to 1 cup of tequila and let sit again for another 3 to 4 hours. Repeat as necessary until all the tequila has been completely absorbed. Place watermelon in the refrigerator till it becomes ice cold.

Spread out a layer of coarse infused salt onto a small plate and a second plate with the juice from the 2 limes and unused citrus juice from the salt infusing process. To serve place the melon slices and soak them into the citrus juice mix and then sprinkle the infused salt to taste. I personally prefer to split the melons into three groups; naked (no salt), orange chili infused salt, and lime infused salt. The combination of the sweet melon, chili, salt, citrus and tequila is lip smacking good!!!

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Lime Infused Salt Recipes

Ingredients:

  • 3 Limes (zest)
  • 1 cup Sea salt (coarse) or Kosher

Instructions:

Preheat the oven to 225 degrees Fahrenheit, with a rack in the center. Grate the bright green zest off of 3 large limes (make sure the limes have been stored and used at room temperature if you can) being careful to avoid the bitter white pith underneath, into the salt (doing this over the bowl of salt ensures that you capture as much of the citrus oil released while grating as possible). Combine the lime zest and salt on a baking sheet, tossing to combine. Spread the mixture into an even layer and bake at 225 degrees Fahrenheit for two hours, turning once after the first hour. After two hours, remove the baking sheet from the oven and break up any clumps that may have formed. Transfer the salt to airtight jars and store in a cool, dark place.

Spicy Orange Infused Salt Recipes

Ingredients:

  • 2 Orange (zest)
  • 2 Tsp. Mexican Chili powder
  • 1 cup Sea salt (coarse) or Kosher

Instructions:

Preheat the oven to 225 degrees Fahrenheit, with a rack in the center. Grate the bright orange zest off of 2 large oranges (make sure the limes have been stored and used at room temperature if you can) being careful to avoid the bitter white pith underneath, into the salt (doing this over the bowl of salt ensures that you capture as much of the citrus oil released while grating as possible). Combine the orange zest, chili powder and salt on a baking sheet, tossing to combine. Spread the mixture into an even layer and bake at 225 degrees Fahrenheit for two hours, turning once after the first hour. After two hours, remove the baking sheet from the oven and break up any clumps that may have formed. Transfer the salt to airtight jars and store in a cool, dark place.

Tips:

  1. The infused salt will keep for up to six months.
  2. Watermelon with seeds is best; however seedless watermelon works well too. The sweetness will have to be tweaked (seedless are less sweet).
  3. Keep unused limes and oranges for later.

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Watermelon Agua Fresca Recipes

Ingredients

  • 6 cups Fresh Seedless Watermelon
  • 3 cups water
  • 2 Fresh limes juiced
  • 12 Tbsp. granulated sugar

Instructions:

Place all ingredients in a blender and process until smooth. However, I prefer to add only 8 tablespoons of sugar in the beginning and taste (add more if necessary). Place juice into a pitcher and refrigerate. When serving; pour over ice with a mint sprig as a garnish. This drink is excellent as non-alcoholic beverage or as a mixer for your favorite liquor.

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Watermelon Smash Recipes

Ingredients:

  • 1 ½ oz. Vodka
  • ½ oz. Peach Schnapps
  • 1 oz. Pink Lemonade (regular sweetened is fine)
  • Fill with Watermelon Agua (it should be a 3 to 1 ratio to lemonade)

Instructions:

Pour all the liquid ingredients into a cocktail shaker with ice cubes. Shake vigorously then pour all ingredients including ice into a glass. Garnish with a lime twist.

Watermelon Margarita Martini Recipes

Ingredients:

  • 2½ oz. White Tequila
  • 1½ oz. Watermelon Agua Fresca
  • 1 oz. Triple Sec or Citronge orange liqueur
  • ½ oz. Agave Syrup
  • Kosher Salt or Coarse Sea Salt
  • Garnish lime wheel

Instructions:

Spread out a layer of coarse sea salt or kosher salt onto a small plate. Take a lime wedge and run it around the rim of a stemmed martini glass. Place the lime soaked rim into the salt. Move the glass around in the salt until the rim is evenly coated then place prepped glasses in freezer.

Mix all ingredients together in a shaker and chill. Add crushed ice and shake until ice cold and then strain into salted rimmed prepped stemmed glasses and then garnish with lime wheels.

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For a slight different taste…. Try the infused salts!! Or substitute honey for agave syrup.

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Remember not to drink and drive!!!!

Photo Sources: Baby Center, Google Images

 

Cinco de Mayo Cocktail Recipes

by Dinah Wulf

Written By: David Edessa

Fiesta Paper Fan Decorations
Time for a Siesta or Fiesta!!!

The upcoming month of May is the best time to work on drink utilizing the following fresh fruit at their peak: Bananas, Pineapple, Rhubarb, Strawberries and Mangoes.

However, with Cinco de Mayo just around the corner…. I say we work on the fiesta, and the “resaca” (hangover)!!! Here are some Cinco de Mayo Cocktail Recipes.

Sombrero Fiesta Tissue Straws
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Rhubarb & Strawberry Agua Fresca (Non-Booze)

Ingredients:

  • 8 cups Fresh Rhubarb (diced ½”- 1″ size pieces)
  • 5 cups Water
  • 1 cup Organic Honey
  • 2 cups Fresh Orange Juice
  • 3 tbsp. Grated Lemon Rind
  • ¾ cup Fresh Lemon Juice
  • 1 qt. Ginger Ale
  • 1 qt. Fresh or Frozen Strawberries (sliced in half)

Instructions:

In a pot; combine the water, rhubarb, strawberries, and the lemon rind, and bring to a boil, then reduce heat, and allow rhubarb mixture to simmer for about 10 minutes, until rhubarb is tender. (Stir occasionally). Cool; strain through a sieve. Measure 4 cups juice and return to kettle with the honey. Remove from heat, and stir in the sugar, until the honey is well dissolved and then chill. Stir in the orange and lemon juices (if you add citrus while hot it creates a bitter batch); refrigerate until cold. Taste and adjust based on your personal preference. You can add a bit more honey if you think you need it, or more water if you feel like it’s too overpowering. Just before serving, add ginger ale. Fill glasses with ice; pour agua fresca over ice and garnish with an orange wedge. Can be made 2 to 3 days ahead of time (recommended).

Using a silver tequila in a cocktail creates a sleek, clean cocktail more along classic lines, while the prominent oaky and vanilla notes in añejo tequilas add another dimension to the drink that is definitely worth experimenting with.

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Pulco translates to small thoughts or a little bit of something.

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Traditional Pulco Cocktail

Ingredients:

  • 1 ½ oz. Fresh Lime Juice
  • ½ oz. Cointreau or
  • 2 oz. Reposado Tequila

Instructions:

Pour all the liquid ingredients into a cocktail shaker with
ice cubes. Shake vigorously then pour all ingredients including ice into a glass. Garnish with a lime wheel.

Kah Tequila Reposado 750ML
Strawberry & Rhubarb Pulco Cocktail

Ingredients:

  • 1 oz. Rhubarb Strawberry Agua Fresca
  • ½ oz. Fresh Lime Juice
  • ½ oz. Cointreau or
  • 2 oz. Reposado Tequila

Instructions:

Pour all the liquid ingredients into a cocktail shaker with ice cubes. Shake vigorously then pour all ingredients including ice into a glass. Garnish with a lime wheel.

Sunny Siesta Cocktail

Ingredients:

  • 1 ½ oz. Silver Tequila
  • ½ oz. Triple Sec
  • ½ oz. Pink Lemonade
  • Fill with Rhubarb Strawberry Agua Fresca

Instructions:

In a tall glass, fill with ice; add liquids, shake, and serve. Garnish with a mint leaf or orange wedge.

Enjoy!!!!

 

Agua Fresca Cocktails and Booze Free Drinks

by Dinah Wulf

Written by David Edessa

Growing up in California I remember summers playing ball tag with the neighborhood kids and my mother having a pitcher of cold Agua Fresca (fresh fruit drinks, tea infused and other non-alcoholic flavored coolers).

Agua Fresca is excellent by itself or as a mixer for a cocktail.

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Hibiscus (Jamaica) Agua Fresca

Ingredients:

  • 1 ⅓ cups hibiscus flowers
  • ½ cup fresh mint leaves
  • 4 cups boiling water
  • 2 cups organic apple juice
  • 4 cups cold water

Hint:

First off, pick out a pot or pitcher that will not stain. Hibiscus has the potential to stain just about anything it comes in contact with (keep this in mind).

Instructions:

Peel fresh mint leaves without stems. In a large heatproof container combine flower, mint leaves, and boiling water; steep for one hour in room temperature and then add mint in the last 20 minutes. Place a lid over the container during process, stirring once or twice along the way to break down ingredients. Discard flowers and mint using a sieve (repeat straining twice). Add all apple juice and cold water; refrigerate until cold. Taste and adjust based on your personal preference. You can add a bit more sugar if you think you need it or more water if you feel like the Jamaica is too overpowering. Fill glasses with ice; pour agua fresca over and serve and garnish with a lime wheel. Can be made 2 to 3 days ahead of time (recommended).

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If you need to make Agua Fresca or cocktail sweeter, utilize following sweetener.

Honey Lemon Zest Syrup:

Ingredients:

  • ½ cup water
  • ½ cup Honey
  • Lemon zest from 1 lemon (1 tbsp. min.)

Instructions:

Have a good glass jar that you can seal and can add hot liquids to. Heat water until boiling, remove from heat and whisk syrup and lemon zest, until mix is dissolved. Then, while the sugar is still very hot (but no longer boiling–let it cool) use a spoon to swirl the ingredients around a bit. Be careful as that jar is going to be very hot. Once it’s cool enough to touch, seal the jar and leave it at room temperature for 12 – 24 hours. After that, pour through a metal strainer and refrigerate (never use warm in a cold drink). Should last at least 3 – 6 months refrigerated.

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Hibiscus Peach Smash

Ingredients:

  • 1 ¼ oz. Citrus Vodka
  • ¾ oz. Peach schnapps
  • Splash fresh orange juice (½oz)
  • Sprite
  • Fill with Hibiscus Aqua Fresca (recipes above)

Instructions:

In a tall glass, fill with ice; add liquids, shake, and serve. Garnish with an orange twist.

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Cranberry-Mint Fresca

Ingredients:

  • 1 liter organic cranberry juice
  • 10 oz. unsweetened organic pineapple juice
  • ¼ cup mint leaves (without stems)
  • 1 tbsp. fresh lemon juice
  • 16 oz. Ginger Ale

Instructions:

Combine mint, cranberry juice, pineapple & lemon juice in a large jug. Add ginger ale to punch and stir when ready to serve.

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Cranberry Crooner

Ingredients:

  • 1 ½ oz. White Rhum
  • ½ oz. Grand Marnier
  • Fill with Cranberry-Mint Fresca

Instructions:

In a tall glass, fill with ice; add liquids, shake, and serve. Garnish with a mint leaf.

Enjoy!!!!

 

Cranberry Sauce Leftover Cocktails

by Dinah Wulf

Every week, David writes amazing and unique recipes to help make our cocktail parties fun, tasty, and talked about.  This week, he has outdone himself again by concocting recipes using leftover cranberry sauce!  Earth Day is coming up this month and one way we can help, is reducing our waste! What better way to use leftovers than using them in a cocktail! Ha! Here we go!

Written By David Edessa

Cranberry Sauce Leftover Cocktails!!!!

What to do with leftover cranberry sauce, besides as a spread to turkey or ham sandwiches…

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Leftovers Cranberry Sauce Martini Recipe:

Ingredients:

  • 2 oz. Citrus Vodka
  • 1 oz. Triple Sec
  • 1 oz. Orange Juice
  • 2 Tbsp. smooth cranberry sauce (sweetened)
  • ½ oz. fresh lime juice
  • Vanilla Honey Syrup (recipes below)
  • Citrus Infused Sugar (recipes below)

Glass Prep:

Add citrus infused sugar along the rim of the martini glass. To do this, place honey on a flat plate then dip the glass into the honey to coat the rim. Place citrus infused sugar on a second flat plate. Then rim the honey coated rim glass into sugar and coat the rim. Place rimmed prepared martini glasses upside down on wax paper into freezer to chill.

Cocktail Instructions:

Place all liquid ingredients and cranberry sauce into a cocktail shaker filled halfway with ice, shake vigorously and strain into chilled martini glass.

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Honey Vanilla Bean Syrup Recipe:

Ingredients:

  • ½ cup water
  • ½ cup honey
  • 1 vanilla bean, split lengthwise

Heat water until boiling, remove from heat and whisk in honey and vanilla beans, until honey is dissolved. Chill well before using in drinks. Makes 1 cup syrup.

Orange Zest Infused Sugar Procedure:

Put 1 cup of sugar into a medium bowl. Grate the bright orange zest off of 1 large orange, being careful to avoid the bitter white pith underneath, into the sugar (doing this over the bowl of sugar ensures that you capture as much of the citrus oil released while grating as possible). Transfer to an airtight container and store for at least a few days and up to 6 months. The sugar will pick up the bright orange flavor.

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Cranberry Mojito Recipe:

Ingredients:

  • 8 fresh mint leaves (no stems)
  • ½ lime, cut into 4 wedges
  • 2 Tbsp. smooth cranberry sauce (sweetened)
  • 1½ oz. White Rhum
  • 2 oz. Club Soda

Cocktail Instructions:

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the cranberry sauce, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with soda water. Stir, taste, and add more cranberry sauce if desired. Garnish with the remaining lime wedge.

If you have access…. I prefer key limes….. Bruised free!!!

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Peach-Cranberry Margarita Recipe:

Ingredients:

  • 2 oz. Sweet and Sour Mix
  • 1½ oz. Silver Tequila
  • ½ oz. Peach Schnapps
  • ½ oz. Orange Juice
  • 2 Tbsp. smooth cranberry sauce (sweetened)
  • 2 fresh limes, quartered
  • Agave Syrup (not dark or unfiltered)
  • Sea Salt

Glass Prep:

Salt the rims of a tall glass. To do this, place agave syrup on a flat plate then dip the glass into the honey to coat the rim. Place Sea Salt on a second flat plate. Then rim the agave coated rim glass into salt and coat the rim. Place rimmed prepared glasses upside down on wax paper into freezer to chill.

Cocktail Instructions:

In a blender, combine sweet and sour mix, triple sec, tequila, orange juice, cranberry sauce, and one glass filled portion of ice into a blender. Blend until smooth. Pour into prepped glass, squeeze a quarter lime into each glass.

When filling glass make sure to leave space between salt and margarita blend.

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Chocolate Cranberry Shake Recipe (ALCOHOLIC SHAKE)

Ingredients:

  • 1 ¼ oz. Vanilla Rhum
  • ½ oz. Baileys Original Irish Cream Mint Chocolate liqueur (room temperature)
  • 2 Tbsp. smooth cranberry sauce (sweetened)
  • ½ cup crushed ice
  • 1 Tbsp. Chocolate Syrup
  • ½ cup French Vanilla ice cream

Instructions:

Add Rhum sliced Cranberry sauce, chocolate syrup, and vanilla ice cream in a blender. Blend until smooth and pour into tall glass. Garnish with whip cream and chocolate syrup.

Check out David’s Cocktail Corner Drink Index to find the recipe of your favorite drink!

Photo Sources: SavorySweetLife.com, MyRecipes.com,BlogZipongo.com

**Don’t forget to enter to win a $50 gift certificate to iStencils.com!

 

Easter Themed Cocktails Part Two

by Dinah Wulf

Written By: David Edessa

More Easter Themed Cocktails!

Easter White Peanut Butter Egg Martini Recipe

Ingredients:

  • 1¾ oz. Peanut Infused Vodka (recipe below)
  • 1¼ oz. Godiva White Chocolate Liqueur
  • ¾ oz. Bailey’s Irish Cream
  • 1 teaspoon Smooth Peanut Butter
  • ½ oz. Simple Syrup

Martini Glass Prep:

Coat the rim of the glass with crunchy peanut butter. Also, drizzle with milk chocolate inside glass to rim. Then place upside down on wax paper and place in freezer to chill.

Instructions:

Stir peanut butter with Infused Vodka and Simple Syrup until peanut butter dissolves. Add remaining ingredients and shake with ice in a shaker filled halfway with ice. Shake vigorously for a few seconds and strain into prepped chilled martini glasses.

Easter Peanut Butter Bunnies Martini Recipe:

Ingredients:

  • 1 ½ oz. Peanut Butter Cup Infused Vodka (recipe below)
  • 1 oz. Bailey’s Irish Cream
  • 1 oz. Heavy Whipping Cream
  • ½ oz. Dark crème de cacao
  • ¾ oz. Godiva Original Chocolate liqueur (refrigerated) to be used at end of drink.

Martini Glass Prep:

Coat rim of glass and let it drip into inside of glass with milk chocolate syrup. Then place upside down on wax paper and place in freezer to chill.

Instructions:

Combine infused vodka, Baileys, cacao and cream in a cocktail shaker filled halfway with ice. Shake vigorously for a few seconds and pour into prepped martini glasses. Then, pour the chilled Godiva Chocolate liqueur slowly on the side of drink to create a tasty two tone effect on the drink. Garnish with Mini Reese’s Peanut Butter Cups

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Peanut Infused Vodka Recipe

Ingredients:

  • 750 mL Bottle of Vodka
  • 1 cup Unsalted RAW Peanuts

Infusion Instructions:

To prepare the infused vodka, combine vodka and chopped RAW Peanuts in a clean mason jar (make sure the peanuts are fresh from a sealed container). Close jar tightly and store in a cool dry place for 7 days. Give it a good shake once or twice per day. Once vodka has been infused, strain into a clean mason jar using a fine mesh sieve. Store in a cool place or in the freezer.

Reese’s Peanut Butter Cup Infused Vodka Recipe:

Ingredients:

  • 750 mL Bottle of Vodka
  • 1 cup Reese’s Mini Peanut Butter Cups

Infusion Instructions:

Combine vodka and Reese’s Mini Peanut Butter Cups in a clean mason jar. Close jar tightly and store in a cool dry place for 7 days. Give it a good shake once or twice per day. Once vodka has been infused, strain into a clean mason jar using a fine mesh sieve and then repeat process. Store in a cool place or in the freezer.

Glass Prepped Instructions:

Rub rim of martini glass with a lemon peel and fresh lavender flower. Place martini glasses in freezer to chill.

Strawberry Lavender Martini

Ingredients:

  • 2 to 3 ripe strawberries
  • 2 oz. Citrus Vodka
  • 1 oz. Honey Lavender syrup (recipes below)
  • ½ oz. Fresh orange juice

Instructions:

Muddle strawberries in the bottom of a shaker. Fill cocktail shaker to the rim with ice cubes, add all liquid ingredients and shake vigorously. Pour into prepped martini glass. Garnish with an orange twist or strawberry.

Pear Lavender Martini

Ingredients:

  • 2 oz. Pear Vodka
  • 1 oz. Honey Lavender syrup (recipes below)
  • ½ oz. Pineapple juice
  • ½ oz. Fresh lemon juice

Instructions:

Fill cocktail shaker to the rim with ice cubes, add all liquid ingredients and shake vigorously. Pour into prepped martini glass. Garnish with a lemon twist.

Mango Honey Lavender Martini

Ingredients:

  • 2½ oz. Mango Rhum
  • 1 oz. Honey Lavender syrup (recipes below)
  • ½ oz. Fresh lemon juice

Instructions:

Fill cocktail shaker half way with ice cubes, add all liquid ingredients and shake vigorously. Pour into prepped chilled martini glass. Use fresh lavender bloom as a garnish.

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I was walking into Trader Joes and saw planters of beautiful small lavender bushes and thought it’s time to add more cocktails!

Honey Lavender Simple Syrup Recipe:

Ingredients:

  • 1½ cup clover honey
  • 1½ cups water
  • 2 tablespoon lavender buds
  • 1 drop red food coloring
  • 1 drop blue food coloring

Instructions:

Combine water and honey in a pot and heat slowly over medium-low heat until sugar dissolves. Crush lavender buds using a mortar and pestle and add to sugar solution. Reduce heat to a low simmer and steep buds for 15-20 minutes. Steeping lavender buds tends to result in slightly brown tinted syrup, so I like to add one drop each of red and blue food coloring when I add the lavender buds.

After steeping buds, remove from heat. Pour contents through a fine mesh sieve and into a large mason jar. Let syrup cool until you can handle the jar without burning yourself. Line sieve with a coffee filter, place sieve over second jar, and filter syrup. The coffee filter removes fine particulate matter and will result in a clear and debris-free syrup.

Drying Lavender Instructions:

The best time to harvest the lavender flowers are when they are newly opened Harvest the lavender stems. Using a pair of gardening shears cut stems just above the leaves when the flower buds are starting to open and show their color. This is the time when the lavender aroma is at its strongest. Place several stems together and secure the stems with a rubber band. Unlike twine or raffia, a rubber band will stay secure even as the stems shrink from the drying process. Hang lavender bundles in a warm area away from direct sunlight. Place a clean sheet underneath the hanging lavender as it dries to catch any fallen buds. It can take between seven and ten days for the stalks to dry out completely. Remove the buds from the stems. Place dry stems on a length of newspaper or a large towel, and gently roll it up like a tube. Now roll it back and forth on a hard surface like you are rolling out dough. This will dislodge the buds without crushing them.

Lavender works well with the following ingredients when making cocktails or non-alcoholic beverages: Strawberry, Cream, Figs, Blueberries, Honey, Mango, Cucumber, Thyme, Lemon, Lime, Orange, Cream, Rhubarb, and Plum

What to do with the Stems?

Add dried lavender stems to the coals on your barbecue when cooking or on firewood to add flavor or scent to your meal of fire.

Happy Easter!!!! :)

 

Do you like this post?  We would love to hear your thoughts! Please feel free to leave a comment! :)

 

 

Easter Themed Cocktails

by Dinah Wulf

jelly-bean-martini

David has definitely outdone himself this week with some FABULOUS Easter themed cocktails, including a Jelly Bean Martini, a Carmel Cadbury Egg Martini, and …wait for it… a PEEP-A-TINI!!! Plus, at the end there is a bonus recipe for the perfect April Fool’s Day shot!!!

Written By: David Edessa

Happy Easter!!!…Felices Pascuas!!!Feliç Pasqua!!!Joyeuses Pâques!!!Buona Pasqua!!!Beannachtaí na Cásca!!!Frohe Ostern!!!
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Carrot Mascarpone Cheese Milk Shake (With Alcohol):

 

Ingredients:

  • 2 oz. Vanilla Rhum or Spiced Rhum
  • 1 cup milk
  • 3 scoops vanilla ice cream
  • 1 tbsp. sugar
  • ½ cup Mascarpone cheese
  • 1 cup of Carrot Purée (recipes below)

Instructions:
Place all ingredients in blender and process until smooth, stopping to scrape down sides. Serve immediately in tall glass. Garnish with whipped cream and graham sprinkles to personal taste.

Graham Cracker sprinkles mix:

  • ½ cup graham crackers smashed
  • ½ oz. ground cinnamon
  • ½ oz.  ground nutmeg

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I named this drink after one of my favorite childhood movies…HARVEY written by play wright Mary Coyle Chase.

Harvey’s Carrot Martini

 

Ingredients:

  • 2 oz. Citrus Vodka
  • 1 oz. Grand Marnier
  • 1 ¾ oz. carrot puree (recipe below)

Place martini glasses in freezer to chill.

Instructions:
Combine strained carrot puree and all liquid ingredients into a cocktail shaker filled halfway with ice, shake vigorously and strain into chilled martini glasses. Garnish with a pinch of nutmeg/ cinnamon mix on top center of glass without mixing into drink.

Nutmeg/ Cinnamon mix:

  • 2 oz. ground cinnamon
  • 2 oz. ground nutmeg
  • 1 oz. powdered sugar

Carrot Purée Instructions:

Ingredients:

  • 16 ounces chopped carrots
  • 6 ounces apple juice

Carrot Puree: In a blender puree carrots along with apple juice, strain using a fine mesh sieve.
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Reminiscent of the Hostess Cakes snow balls…

Coco Snowball Martini

 

Ingredients:

  • 1 ½ oz. Vanilla Rhum
  • 1 ½ oz. Coconut Rhum
  • ¾ oz. Godiva White Chocolate liqueur
  • ½ oz. Blue Curaçao liqueur

Place martini glasses in freezer to chill.

Instructions:
Rim a martini glass with honey and fresh shredded coconut and for variety try toasted coconut. Place all liquid ingredients into a cocktail shaker filled halfway with ice, shake vigorously and strain into chilled martini glass.

Jelly Bean Martini

Ingredients:

  • 3 oz. Jelly Bean Infused Vodka (recipes below)
  • 1 oz. Triple Sec
  • ½ oz. Sparkling Wine Brut
  • 1 lemon wedge

Glass Prep:
Add sugar along the rim of the martini glass. To do this, place blue curaçao or grenadine on a flat plate (depending on the color of the rim you wish to create) then dip the glass into the liquid to wet the rim. Place powdered sugar on a flat plate or surface then rim the wet rim glass into sugar and coat the rim. Place rimmed prepared martini glasses in freezer to chill.

Instructions:
Put all liquid ingredients and squeeze a lemon wedge into a cocktail shaker half filled with ice and shake vigorously and strain into chilled prepped martini glasses. Float on top of glass the sparkling wine.

Jelly Bean Infusion Instructions:
To create jelly bean-infused vodka, place 750mL bottle of vodka and 16 oz. of jelly beans in a glass jar for about 48 hours and shake throughout the day. Strain using a fine mesh sieve. Use one color of jelly beans for best results. Also, a great alternative to vodka is rhum….. For a different flavor you can try vanilla flavored vodka or rhum.

Peep-a-Tini

Ingredients:

  • 3 oz. Peep Infused Vodka Vanilla (recipes below)
  •  ½ oz. Vanilla syrup (recipes below)
  • 1 oz. Cream

Glass Prep:
Pour a small amount of vanilla syrup onto one plate (add food coloring opposite to that of infused vodka) and sprinkle sugar onto another plate. Dip the rim of the glass into the syrup and then into sugar to coat. Place prepped glass in freezer.

Instructions:
Put vodka, syrup (without food coloring) and cream in a cocktail shaker half filled with ice. Shake vigorously then strain into prepped chilled martini glass. You can garnish with or without a Peep!!!

Peep Infusion Instructions:
To create Peep infused vodka, place one 750mL bottle of Vanilla Vodka and 16 oz. of Peeps in a glass jar for about 48 hours and shake throughout the day. Strain using a fine mesh sieve, a second straining will be necessary (move liquid in circles in sieve to insure consistent dripping). Use one color of Peeps for best results. Also, a great alternative to vodka is rhum.
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Caramel Cadbury Egg Martini

 

Ingredients:

  • 1 ½ oz. Vanilla Rhum
  • 1 oz. Bailey’s Irish Cream with Caramel
  • ½ oz. dark crème de cacao
  • 1 ounce Butter cream (recipes below) ½ oz.  chocolate syrup

Glass Prep: Drizzle chocolate & caramel syrup around inside rim of glass. Place in freezer to chill.

Instruction:
Place all ingredients into a cocktail shaker with ice, including chocolate syrup in a shaker half filled with ice. Shake vigorously until chocolate syrup is completely incorporated with shakers contents. Strain into chilled prepped martini glasses.
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Vanilla Syrup Recipes

Ingredients:

  • 1 cups water
  • 2 cups sugar
  • 2 tablespoons pure vanilla extract (If you can get a hold of real vanilla bean the better :))

Instruction:
In medium saucepan over medium high heat, bring water and sugar to a boil (stir to keep from burning). Cook until mixture thickens slightly, about three minutes. Remove from heat, stir in vanilla and let cool to room temperature. Refrigerate in an airtight container for up to two weeks.

Simple Syrup Suggestion:
A couple of suggestions that will make your simple syrup better include adding ¼ cup of corn syrup to the mixture. This will help prevent crystallization of the sugar and keeps it smooth, since it is a super saturated solution. The other suggestion is to add one or two ounces of vodka or neutral grain spirit to the simple syrup after it has been bottled. This will help prevent mold or bacteria from growing.
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Buttercream recipe:

 

Ingredients:

  • 1 cup unsalted butter, softened (but not melted!) Ideal texture should be like soft served or churned ice cream
  • 3 cups powdered sugar (confectionary), SIFTED
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • 4 tablespoons of heavy cream

Instructions:
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of cream and beat for 3 minutes. If you’re frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.
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Dead Rabbits (shot)

Ingredients:

  • ¾ oz. Rye Whisky
  • ¾ oz. Bailey’s Irish Cream
  • 1 oz. Carrot Juice (recipes on page)
  • ½ oz. butterscotch schnapps
  • Crushed ginger snaps

Instructions:
Rim a shot glass with honey and crushed ginger snaps. Place all liquid ingredients into a cocktail shaker filled halfway with ice, shake vigorously and strain into shot glasses.

HAPPY EASTER!!!ХРИСТОС ВОСКРЕСЕ!!!פסחא שמח!!!Καλό Πάσχα!!!Pasg Hapus!!!Maligayang Pasko ng Pagkabuhay!!!

 

Bonus Shot: April Fool’s Day Gag Drink

Cement Mixer (shot)

Ingredients:

  • 1 ½ oz. chilled Bailey’s Irish cream liqueur
  • ½ oz. fresh squeezed lime juice

Instructions:

Pour the Bailey’s into a large shot glass. Slowly float the lime juice on top. Drink it quickly before chemical reaction takes place! The drink will coagulate in the person’s mouth!!

Happy April Fool’s Day!

 

Introducing David Edessa

by Dinah Wulf

Over the past three months, you may have enjoyed reading some tantalizing alcoholic drink recipe posts like Shake, Rattle, & Roll or Make Your Own Infused Flavored Alcohol by David Edessa. I think it’s about time that I formally introduce you to David! It is LONG overdue!

David Edessa spent over twenty years managing night clubs, bars, cafes, restaurants, and after hour clubs. He has traveled and operated in major markets like Chicago, Los Angeles, Dallas, and Las Vegas, playing a major role in launching and managing restaurants. David has served as a consultant for California fine dining restaurants as well as for premier entertainment venues in Orange County, California.

David has a knack for selecting the perfect taste and flavor combinations for both food and drink. He honed his skills on the culinary aspect of mixology and recipes development, with an understanding and appreciation of the liquors, beers, and wines of the world.

David’s favorite drink recipes are classics with a seasonal influence. His favorite places are Gastropubs & wine bars.

Check out a complete list of David’s published recipes and tutorials, HERE.

BTW, ladies… he’s single… just saying! (David, don’t kill me for adding this in… tee hee)

 

Save the Water drink the Tequila

by Dinah Wulf

Written By: David Edessa

Save the Water drink the Tequila!!!

Fun Margarita Facts:

  • The refreshing margarita- National Margarita Day is celebrated on February 22nd
  • There are many claims to the invention of the Margarita, but the prevailing credit goes to Margaret “Margarita” Sames, a wealthy Dallas socialite.

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Sugar, Salt, or Naked: How to Rim Your Margarita

I believe if it tastes good then go for it. And if you’re not sure you can always try to mix a 2:1 ratio of salt and sugar. Personally, I like to do half the glass in sugar and the other half in salt… and just like that you have two completely different drinks in one!!!

As for a no sugar (Naked), I personally like a naked rim when using a Reposado Tequila, because I wish to taste the complexity of the Tequila.

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Roasted Jalapeno Blackberry Margarita

Ingrediants:

  • 8 blackberries
  • 1½ oz. Roasted Jalapeño Infused Tequila
  • 1½ oz. Margarita Mix (recipes below)
  • 1/2 oz. Triple Sec or Citronge orange liqueur
  • 1/2 oz. Agave Syrup
  • Garnish lime wheel
  • Top with a 1/2 oz. of soda water

Preparation:

Spread out a layer of coarse sea salt onto a small plate. Take a lime wedge and run it around the rim of a short glass. Place the lime soaked rim into the salt. Move the glass around in the salt until the rim is evenly coated then place prepped glasses in freezer.

Place the blackberries in a cocktail shaker. Using a muddler thoroughly mash up the blackberries. Add the tequila, orange liqueur, simple syrup and margarita mix. Add crushed ice and shake until ice cold and then strain into prepared chilled glasses. Fill the glass with crushed ice and strain the margarita into the glass. Top off with a splash of soda water and gently stir to combine.

Roasted Pineapple Jalapeño Margarita Martini

Ingrediants:

  • 2½ oz. Roasted Pineapple Infused Tequila
  • 1½ oz. Margarita Mix (recipes below)
  • 1 oz. Triple Sec or Citronge orange liqueur.
  • 1/2 oz. Roasted Jalapeño Simple Syrup (recipes below)
  • Garnish lime wheel

Preparation:

Spread out a layer of coarse sea salt onto a small plate.  Take a lime wedge and run it around the rim of a stemmed martini glass.  Place the lime soaked rim into the salt.  Move the glass around in the salt until the rim is evenly coated then place prepped glasses in freezer. Mix all ingredients together in a shaker and chill.   Add crushed ice and shake until ice cold and then strain into salted rimmed prepped stemmed glasses and then garnish with lime wheels.

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Basic Margarita Recipes: Single Portion or Party Pitcher

Margarita Martini (single portion)

Ingrediants:

  • 2½ oz. white tequila
  • 1½ oz. Margarita Mix (recipes below)
  • 1 oz. Triple Sec
  • Course Sea Salt for glass rims (optional)
  • Garnish with lime wedge

Preparation:

Rim a stemmed glass with a wedge of lime and twirl it in coarse sea salt, shaking off the excess. Shake all the liquid ingredients in a cocktail shaker with cracked ice and strain into glass. Garnish with a lime wheel.

Margarita Party Pitcher

Ingrediants:

  • 1 bottle (750 ml) white or infused tequila
  • 1½ cups Margarita Mix (recipes below)
  • 8 oz. Triple Sec
  • Course Sea Salt for glass rims (optional)
  • Garnish with lime wedge

Preparation:

Mix all ingredients together in a glass pitcher and chill before serving. Serve with salted rimmed glasses and then garnish with lime wheels.

Option: Adding half an egg white to a single portion recipe will make the drink frothy and add new nuances to the drink.

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The best margarita mix I’ve ever used was taught to me years ago by a bartender that worked at the old Playboy Key Club. Here is the recipe.

DIY Margarita Mix

Ingrediants:

  • 1/2 cup fresh lime juice & 4 tablespoon zest
  • 1/2 cup fresh lemon juice & 4 tablespoon zest
  • 1/4 cup powdered sugar
  • Pinch or 1/16 teaspoon sea salt

Preparation:

Mix citrus zest, juice fruit, sugar & salt in a glass or metal container until sugar is dissolved. Steep the container for 24 hours in refrigerator and then strain out the zest, pulp, and seeds.

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One of the best Silver Tequila I’ve ever tried straight is Tequila Siete Leguas Blanco.  Made from 100% Blue Agave, and is expertly distilled into a wonderfully aromatic and flavorful spirit that showcases the savory, herbaceous and vegetal characteristics of the agave, and no alcohol burn. Furthermore, it has an excellent cocktail component, however, its best enjoyed on the rocks with a lime or my favorite fresh lemons.

Named after Pancho Villas horse and this distillery was responsible for producing the “original” Patron Tequila brand, and brand rights were sold to St. Maarten Spirits, owners John Paul DeJoria of Paul Mitchell Hair Products and Martin Crowley in 1989. As the brand grew, Tequila Siete Leguas was no longer able to keep up with production, and Patron built a new distillery and moved all production in 2002.

One of my Favorite Reposado Tequilas for mix drinks is, Cazadores Reposado. There is a full, mellow attack with moderate agave intensity. It has mild caramel and smoke aromas, with slight hints of agave, pepper, fruit, and floral elements. It is medium body and sweet in the mouth. The flavor is oaky with moderate agave and some pepper, but the major component tastes like dough or cardboard, possibly from the new oak barrels. The finish is moderately long and sweet, with that doughy taste lingering through the tingly alcohol.

Tip: You should only drink tequila made with 100% Blue Agave!!!

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Simple Syrup Recipes: Flavored or Not!

The most common syrup is the 2:1 formula, which is pretty much standard for most cocktails. To make this, simply add 2 cups of sugar and 1 cup water to a pot and gently heat until all of the sugar is dissolved. Pour the syrup into a clean bottle and it’s ready to use. You don’t need to boil the water when making simple syrup. To make flavored simple syrup, you can use different herbs, fruit juices, spices, and extracts. Just put them in once the water boils right before adding the sugar, and then strain the items out before bottling. After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and sealable container can be used). The syrup can be refrigerated for up to 1 month.

Photo Sources: SweetLifeBake.com, rock-ur-party.tablespoon.com, PinkMemo.com. FoodNetwork.com, CaribbeanTrading.com

 

Make Your Own Infused Flavored Alcohol

by Dinah Wulf

From apple to whipped cream, alcohol seems to come in so many different flavors.  Ever wonder how liquor companies make these flavored spirits? This week, David is going to show us how to Make Your Own Infused Flavored Alcohol!  Infused alcohol is perfect for serving at parties and also makes great DIY gifts as well.

Written By: David Edessa

Infuse your Favorite Booze!!!

“He knows just how I like my martini – full of alcohol.” – Homer Simpson

Choose Your Spirit:

Your base spirit will set the foundation for a good infusion. Choosing a decent unflavored liquor that is smooth and clean will allow the added flavors to come out. However, I do not recommend using an expensive bottle. My personal choices for base liquor in INFUSIONS are as follow:

  • Vodka: Boru Vodka, Prairie Organic Vodka, Tito’s Hand Crafted Vodka, and Koenig (potato) Vodka
  • Gin: Burnett’s London Dry Gin, Gordon’s London Dry Gin, and Broker’s Premium Gin
  • Rum: Wray & Nephew White Overproof Rum, 1 Barrel “The Golden Rum”, Flor de Caña 4yr Blanco Extra Dry Rum, and Don Q Cristal Premium Puerto Rican Rum

There are definitely choices for tequila, brandy, and whisky (or whiskey). However, I have future plans for those.

If you’re experimenting with a new infusion you may want to use a less expensive bottle so as not to waste money or good liquor.

Choose Your Flavors:

Herbs, spices and fruits are most commonly used for infusions. The most popular infusions are fruit based; however, you can use your imagination to create some delicious combinations. For best results, use fresh ingredients only.

Step One:

The process itself is very easy. Choose a clean, air-tight jar: quart sized mason jars work well, preferably glass. Using smaller jars will allow you to divide a liter of vodka into a few jars, giving you the ability to create small batches of a variety of flavors at once. Wash the ingredients, place them inside the jar and fill it with vodka. Shake a few times and cover tightly with a lid.

Infusion Time: You will want to store your infusion in a cool, dark place (under the sink is the best place).  Make sure to shake mix three to five times a day. On average you should keep infusion stored for a week. You will want to do a taste test every few days to see if the flavors are sufficient.

Step Two:

Once your infusion has reached its peak in flavor you’ll need to take the flavoring ingredients out of the jar. Use a fine strainer or paper coffee filter to strain the infusion into another clean jar or bowl. You can return it to its original jar if you would like, cleaning the jar thoroughly first. Store the finished infusion as you would any other liquor of its type.

Helpful Tips and Tricks

Make sure all ingredients are fresh and without blemishes.

Ingredient Preparation:

  • Berries: wash and leave whole, but score the skins on harder berries
  • Pineapple, Mango and similar fruit: wash and cut into chunks
  • Strawberries and Citrus fruit: wash and slice thinly without rind or use zests of lemons and oranges
  • Vanilla Beans: wash and cut lengthwise
  • Herbs: wash and use whole (stems and all)
  • Peppers: wash and leave whole or cut in half
  • Garlic: use whole cloves, removing the layers of skin

General Infusion Times:

  • 3-4 days: Intense flavors such as vanilla beans, lemons, oranges, grapefruit, limes, mint, garlic, tarragon, basil, oregano, dill, thyme and peppers
  • 1 week: Moderate flavors such as cantaloupes, strawberries, peaches, mangoes, pitted cherries, raspberries, blueberries and blackberries
  • 2 weeks: Mild flavors such as pineapple, ginger and lemon grass

Other Great Combinations:

  • Kiwi + Thyme
  • Blackberry + Oregano
  • Cucumber + Cilantro
  • Cantaloupe + Dill
  • Watermelon + Shiso
  • Pink Grapefruit + Tarragon
  • Green Apple + Parsley
  • Garlic + Habanero
  • Habanero + Ginger
  • Mango + Ginger
  • Basil mixed with: Strawberry, blackberries, watermelon, cucumber, and lemon.
  • Sage mixed with: Pear, plums, peaches, pineapple, and blackberries.
  • Rosemary mixed with: Grapefruit, strawberries, and peaches
  • Mint mixed with: watermelon, apricot, blueberries, cucumber, and pineapple.
  • Chili pepper with: Pineapple, guava, mango, melon, papaya, watermelon, coconut, and oranges.
  • Tamarind with: Watermelons, melons, guava, or tomatoes.

There are of course many, many more great combinations.  Habanero with mango or other fruits and herbs work nicely together. Also, you can even try roasting your ingredients.

  • Roasted pineapple
  • Roasted apples and cinnamon
  • Roasted pumpkin
  • Roasted pears cloves

Stay tuned for the next couple of months for cocktails based on the infused combinations above.  But if you can’t wait, on the rocks or up always work!!!!

Photo Sources: HolidayDrink.com, Google Images

 

 

 

Alcoholic Milk Shakes

by Dinah Wulf

Alcoholic Milk Shakes, Written By David Edessa

Shake, Rattle and Roll

I love milkshakes and it only made sense to do a blog post on milk shakes for adults.

Shamrock Mint Shake

  • 2 oz. Vanilla Rum
  • 2 oz. milk
  • 1 pint mint chocolate chip ice cream
  • 1 tsp. pure mint extract
  • Whipped Cream as garnish

Preparation:

Place all the ingredients in a blender with some crushed ice and blend until smooth. Mix until smooth. Pour into chilled glass and garnish with whipped cream.

Georgia Peach Shake

  • 3/4 oz. Southern Comfort
  • 3/4 oz. Amaretto
  • 1/2 oz. peach schnapps
  • 1 pint French Vanilla ice cream
  • 1/2 oz. fresh lemon juice
  • 1 ripe peach , peeled and chopped
  • Whipped Cream as garnish

Preparation:

Place all the ingredients in a blender with some crushed ice and blend until smooth. Mix until smooth. Pour into chilled glass and garnish with whipped cream.

Toblerone Shake

  • 1 oz. Tia Maria
  • 1 oz. Bailey’s Irish Cream
  • 1/2 oz. Barenjager
  • 2 oz. milk
  • 1 pint Chocolate ice cream
  • Whipped Cream as garnish

Preparation:

Place all the ingredients in a blender with some crushed ice and blend until smooth. Mix until smooth. Pour into chilled glass and garnish with whipped cream.

You can be experimental with adult shakes by combining some of your favorite ingredients. One thing to try to remember is that too much alcohol will keep your shake from being thick enough. A two to one ice ratio of ice cream to milk is safe and 1-1/2 oz. of combined booze at the most. However, rules are always meant to be broken :) Enjoy

Photo Sources: SkipToMyLou.org, PostersPoint.com, Google Images

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Dessert Martinis

by Dinah Wulf

Dessert Martinis, Written By: David Edessa

The Death of a Pastry Legend: After Dinner Dessert Martinis

Stressed spelled backwards is desserts. Coincidence? I think not! ~Author Unknown

I enjoy dessert as much as the next person and my personal favorite are those reminiscent of my childhood. What a better childhood dessert than a Twinkie. And know that the Twinkie has been dropped from Hostess line I chose to celebrate its memory in a cocktail. Furthermore, this week I thought I would focus more on the drink and not the history of the cocktail… Enjoy

Twinkie Martini

  • 1-1/2 oz. Pinnacle whipped cream vodka
  • 1 oz. Amaretto liqueur
  • 1 oz. Bacardi Vanilla rum
  • 1 oz. heavy cream
  • Frosting (optional)

Preparation:

Using your finger, coat the rim of your glass with frosting. Make sure not to miss any spots! Combine all ingredients in a cocktail shaker with ice and shake, and then strain into glass and drink. If you wish to create more of a cupcake flavor, Dump sprinkles on a plate and press glass rim into sprinkles, pressing to adhere.

Oreo Cookie Martini

  • 1 -1/2oz Vanilla Vodka
  • 1 oz. White Crème de Cacao liqueur
  • 1 oz. Bailey’s Irish Cream liqueur
  • 1 oz. Heavy Cream
  • Crushed Oreo Cookies
  • Marshmallow sundae topping

Preparation:

Dip the rim of a martini glass in marshmallow topping then crushed Oreo cookies then place glass in freezer. In a shaker with ice, add vodka and all other liquid ingredients. Shake until mixed; pour into prepared glass. Sprinkle with crushed Oreo cookies.

Samoa Cookie Martini

  • 1 oz. Godiva White Chocolate liqueur
  • 1 oz. Vanilla Vodka
  • 1 oz. Butterscotch Schnapps
  • 1/2 oz. Coconut Milk
  • 1 oz. Heavy Cream
  • Toasted sweet coconut flakes
  • Crushed Samoa Girl Scout Cookies (optional)

Preparation:

Chill a martini glass in the freezer or fill it with ice for several minutes, then discard the ice. In a shaker with ice, add vodka and all other liquid ingredients. Make a rim of coconut on a martini glass by dipping into the coconut milk then into the coconut flakes then strain the liqueur mix into the glass. If you have actual Girl Scout Samoa cookies try to crush some and add to the toasted coconut for added flavor.

Black Cherry Crème Brulee Martini

  • 1 oz. Effen Black Cherry Vodka
  • 1 oz. Vanilla Vodka
  • 1 oz. Frangelico liqueur
  • 1/2 oz. Grand Marnier or Cointreau liqueur
  • 1-1/2 oz. Heavy Cream
  • Mint leaf or vanilla bean stick for garnish

Preparation:

Chill a martini glass in the freezer or fill it with ice for several minutes, then discard the ice. Pour all liquid ingredients into an ice-filled shaker and shake well. Strain into the chilled glass, garnish with a vanilla stick or mint leaf.

Lemon Crème Brulee Martini

  • 1-1/2 oz. Vanilla Vodka
  • 1 oz. Liquor 43 liqueur
  • 1-1/2 oz. Heavy Cream
  • 1 tsp. Lemon Curd
  • Lemon Wedge
  • Lite Brown Sugar

Preparation:

Rim martini glass with lemon wedge. Dip in brown sugar. Place in freezer to chill. Place all liquid ingredients and curds to cocktail shaker with ice. Shake to blend and chill. Strain into prepared martini glass. I’m personally a big fan of liquor 43, however, if you wish to substitute it with Grand Marnier or Tuaca you can. Liquor 43 has vanilla notes that the others lack.

Tiramisu Martini

  • 1 oz. Vanilla Vodka
  • 1 oz. Godiva White Chocolate liqueur
  • 1/2 oz. Bailey’s Coffee liqueur
  • 1/2 oz. Frangelico liqueur
  • 1/2 oz. White Crème de Cocoa liqueur
  • 1/2 oz. Heavy Cream
  • Chocolate powder (more of in mix)
  • Ground Cinnamon
  • Ground Nutmeg
  • Grenadine or Strawberry syrup

Preparation:

Place a martini in a freezer till cold.

Combine all liquids into a shaker filled with ice. Shake vigorously until the cocktail is thoroughly chilled. Place powdered chocolate, nutmeg, and cinnamon on a flat dish and grenadine in a separate dish. Dip the rim of a martini glass in the grenadine and then dust the rim in the chocolate mix. Strain shaker into prepared glass. If you have access to toasted crushed espresso beans, they make a great garnish to float in the center of glass.

David Edessa

Photo Sources: JeffsMartinis.com, MoninStore.com, FitGirlsMartini.com, I Can’t Believe I’m Not Bitter

 

 

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