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.

__________________________

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.

__________________________

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

 

 

Famous Martini Recipes

by Dinah Wulf

This week’s cocktail recipes will sure make you feel like a star!  Check out David’s famous martini recipes with a bonus sweet and savory dessert martini.

Written By: David Edessa

Shaken…. Not Stirred!

Happiness is finding two olives in your martini when you’re hungry. ~ Johnny Carson

This is a martini that I enjoyed a few years ago at a cocktail party at the Hollywood Athletic Club. I enjoyed it so much and was jealous that it was not my creation.

Rosemary Lemon Martini

  • 3 oz. Citrus Vodka
  • 1 /2 oz. rosemary simple syrup
  • 1/2 oz. lemonade
  • 1 tablespoon lemon curd
  • Garnish with a lemon slice or rosemary sprig

The drink utilizes vodka, however, I have utilized gin and it works!

Preparation:

Fill your martini glass with ice and water, and set aside.

While your martini glass is chilling, fill a shaker with ice. Add the vodka, rosemary simple syrup, lemonade and lemon curd. Shake vigorously for 30 seconds, which is enough time for your glasses to chill. Remove the ice from the serving martini glass and pour the liquid into the glass. Garnish with a slice or lemon or a sprig of rosemary, and enjoy immediately!

Directions for the rosemary simple syrup:

In a small saucepan over medium heat, combine the sugar, water and rosemary. Stir often; allow the sugar to melt and the syrup to become warm before turning off the heat. Allow the rosemary simple syrup to cool and infuse for at least ten minutes, or up to one hour. Strain into a small Mason jar or container, and set aside. The rosemary simple syrup will keep in the fridge for at least two months.

Next, this classic 007 recipe comes from the Bond movies…. However, the new version does utilize the books recipes.

Modern 007 Martini

  • 4 oz. vodka (Smirnoff)
  • ½ oz. measure dry vermouth
  • Garnish with a lemon twist.

Preparation:

Shake ingredients well with ice, strain and pour into a martini glass. Add a large thin slice of lemon peel as a garnish.

Made famous by James Bond in Ian Fleming’s book Casino Royale, this martini is, of course, shaken, not stirred.

Classic Vesper Martini (007)

  • 3 oz. gin (90 proof British London Dry)
  • 1 oz. vodka (100 proof Russian grain)
  • 1/2 oz. Lillet Blanc
  • Garnish with a lemon twist

Preparation:

Shake ingredients well with ice, strain and pour into a deep champagne goblet glass. Add a large thin slice of lemon peel as a garnish. This Vesper 007 recipe comes from the Bond novels.

Finally, here is a great Dessert Martini you should definitely try.

Salted Caramel Chocolate Martini

  • 1 oz. Vanilla Vodka
  • 1 oz. Godiva Dark Chocolate liqueur
  • 1 oz. Godiva Caramel liqueur
  • 1 oz. dark creme de cacao
  • 2 oz. Cream or Half & Half
  • Garnish with caramel syrup and sea salt.

Preparation:

Pour all ingredients into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Dip the rim of a chilled martini glass in caramel syrup and then rim the same glass in the sea salt. Strain the cocktail into the martini glass to serve. If you do not want buy the caramel liqueur you can substitute butterscotch schnapps.

Photo Sources: Liquor.com

 

Martini 101

by Dinah Wulf

This week’s post, Martini 101, includes helpful tricks and tips to the perfect martini and recipes for a Dirty Martini, Strawberry Vinegar Martini, California Pomegranate Martini, and last but DEFINITELY not least, the Raspberry Cheesecake Martini.

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

Written by David Edessa:

What is a Dry Martini?

What makes a Martini dry is the amount of Dry Vermouth that is used in the Martini Recipe. The less vermouth you use, the drier the Martini and so very dry means no vermouth. However, originally vermouth was created to hide the taste of inferior white or red wine and cheap booze. Today’s distillers produce better quality products (it kills me to see a good vodka being combined with vermouth personally).

I personally like to use on Martinis what in the trade we call a Boston shaker…. It leaves that thin line of ice floating on top of the martini (don’t use too much ice… You need the movement to crush ice)

What is a Dirty Martini? (Does not mean the booze has been bad!)

A Dirty Martini is the addition of the brine from the jar of olives to your Vodka Martini or Gin Martini. This is not olive juice or vinegar it is the salt solution that the olives are packed in.

Dirty Martini

  • 2 oz. Dry Gin or Vodka
  • 1/4 oz. Dry Vermouth (optional)
  • 1/8 oz. olive brine (or to taste)
  • 3 green olives (being a Deist hypocrite I personally I like three for the trinity)
  • Lemon wedge

Preparation

Into a cocktail shaker, pour the Gin (or Vodka), Dry Vermouth and olive brine. Add ice and shake with a purpose. Rub the rim of the martini glass with the wedge of lemon. Strain and pour contents of cocktail shaker into a martini glass. Drop the olives into the martini before serving.

Flavored vinegars in drinks are not a new thing….. I personally enjoy adding that sour note in drinks

Strawberry Vinegar Martini

  • 1.75 oz. Citrus Vodka
  • 1 oz. simple syrup
  • 1/2 oz. fresh lime juice
  • 3 strawberries, hulled (not frozen)
  • 1/4 oz. balsamic vinegar
  • (The better the vinegar… The better the drink)
  • Orange rind
  • Garnish with a Strawberry

Preparation

Muddle the strawberries with the balsamic vinegar, simple syrup and lime juice. Add the vodka and ice. Shake vigorously and strain into chilled martini glass. Squeeze the orange rind on top of the glass so the juice goes into the glass. Rub the rind all around the rim to give it an orange flavor. Then garnish with a juicy strawberry and sometimes I like to dip the strawberry in powdered sugar if they are not sweet enough.

California Pomegranate Martini

  • 1 oz. Orange Vodka
  • 1/2 oz. Cointreau orange liqueur
  • 3 oz. pomegranate juice
  • 1/4 teaspoon lemon juice
  • Lemon Slice for Garnish

Preparation

Combine all ingredients in a cocktail shaker. Add ice so that the shaker is about a third full (ice plus ingredients). Shake vigorously and then strain into a chilled martini. Squeeze a couple of drops from the lemon slice into the glass, then garnish the side of the cocktail glass with the slice of lemon.

Raspberry Cheesecake Martini

  • 2 oz. Vanilla Vodka
  • 1 oz. Chambord raspberry liqueur
  • 1 oz. Heavy Cream
  • 1 tsp. Jell-O Cheesecake pudding mix
  • Crushed Graham Crackers

Preparation

Combine all ingredients in a cocktail shaker. Add ice so that the shaker is about a third full and add ingredients. Shake vigorously and then strain into a chilled martini. Wet the rim of the cocktail glass with the lemon juice. Place crushed graham cracker in a saucer and dip the rim of the martini glass into the saucer, to produce a ring of graham cracker stuck to the lemon juice as a decorative rim around the glass that will add to the flavor.

 

Photo Sources: Mr. Allen Edwards Blog, Amaryllis Designs, Delish.com, Washington Life

 

Popular Martini Recipes

by Dinah Wulf

Written By: David Edessa

The Martini: The Good, the Bad, and Ugly!

Traditionally, a martini is gin up and dry vermouth served in a martini glass with olives or lemon twist.

The industry definition of a Martini is an alcoholic beverage without ice served in a cocktail glass most often the ingredients are added to a cocktail shaker with ice, shaken or stirred…. then the ice cold liquid is strained into a cocktail glass. What a boring definition and not fun at all!!!

Martini Recipes today are more diverse than the Gin Martini or Vodka that once dominated the Cocktail scene. Today’s Martini Recipes tend to use more flavors, by adding sweet liqueurs like Chambord, Apple Pucker, Peach schnapps and many others. Also with the birth of chef bartenders and molecular mixology… fresh and dry herbs, flavored vinegars, juices and mixers have helped to create an endless list of Martinis.

Enough with the definition of what a martini may or may not be… These drinks ARE meant to be enjoyed.

Here is what I consider the most popular martini recipes.

Apple Martini

  • 1.5 oz. Vodka (I prefer a Citron)
  • 1.5 oz. Apple Schnapps (Pucker is favorite apple brand)
  • Garnish with a slice of apple

Shake and strain into a cocktail glass The Apple Martini also called the Apple-tini is a sour apple flavored Martini. This cocktail is very easy to mix. It is just vodka and Apple schnapps.

Cosmopolitan Martini

  • 2 oz. Vodka (I prefer Citron vodka)
  • 1 oz. Triple Sec
  • 1 fresh lime squeeze
  • 1/2 oz. Cranberry Juice
  • Garnish with a lime wheel

Shake and strain into a cocktail glass. The color should be a lite pink. For fun I’ve used tangerine or mandarin vodka….. It gives it a bit of a twist.

Lemon Drop Martini

  • 2 oz. Citron Vodka
  • 1 oz. Triple Sec
  • 1/2 oz. of Sweet & Sour Mix
  • Rim glass with powdered sugar.

Mix ingredients in a cocktail shaker with ice and strain into a cocktail glass. Garnish with a sugar coated lemon wedge. Also, for a twist I recommend using a Mandarin or Orange vodka.

Photo Sources: Polka Dot Bride, Noche Latina, Foodies Unite

 

 

 

 

 

David’s Favorite Bourbon Recipes

by Dinah Wulf

Before I share this week’s Cocktail Corner, David’s Favorite Bourbon Recipes, I have to share this awesome YouTube video he sent me last week. Enjoy!

Written By David Edessa

Bourbon whiskey is a unique liquor with a great history, born in Bourbon County, Kentucky. The French have cognac and in the US we have bourbon. Every bourbon brand is unique in flavor and complexity. However, my personal favorite brand is Basil Hayden.

Mint Julep

  • 4 sprigs Mint
  • 1 tsp. Powdered Sugar
  • 2 tsp. Water
  • 2 1/2 oz. Bourbon

In glass, muddle mint leaves, powdered sugar, and water. Fill glass or mug with shaved or crushed ice and add Bourbon. Top with more ice and garnish with a mint spring and straws.

Peach Mint Julep

  • 5-6 sprigs Mint
  • 1 tsp. Powdered Sugar
  • 2 tsp. Water
  • 1 oz. Peach Schnapps
  • 1 1/2 oz. Bourbon

In glass, dissolve powdered sugar with water. Fill with finely shaved ice and add peach schnapps, Bourbon. Stir until glass is heavily frosted, adding more ice if necessary. (Do not hold glass with hand while stirring.) Decorate with sprigs of fresh mint so that the tops are about two inches above the rim of the glass. Use short straws so that it will be necessary to bury nose in mint, which is intended for scent rather than taste.

Pendennis Toddy

  • 1 cube Sugar
  • 1 tsp. Water
  • 2 oz. Bourbon

Muddle cube of sugar with water in glass. Fill with ice, add Bourbon, and stir. Decorate with two slices of lemon.

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir gently, don’t bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don’t drop it in.

Classic Manhattan

  • 2 oz. Bourbon whisky
  • 1/2 oz. sweet vermouth
  • 2-3 dashes Angostura bitters
  • maraschino cherry for garnish

Pour the ingredients into a mixing glass with ice cubes. Stir well or shake lightly and be careful not to bruise mix (avoid making it cloudy). Strain into a chilled cocktail glass.

Garnish with the cherry and orange twist.

Variations on the Manhattan:

Dry Manhattan- Use a dash of dry vermouth and garnish with a lemon twist.

Perfect Manhattan- Equal parts of sweet and dry vermouth. Garnish with a lemon twist.

If you choose not to use bitters, substitute a twist of lime for the cherry and orange. Hold the lime twist in a lighted match over the drink and then drop it in. The heat really zips up the lime flavor.

 

Kiwi Cocktail Recipes

by Dinah Wulf

It’s time for more tasty cocktail recipes by David Edessa.  This week, Kiwi is our inspiration. He also threw in more coffee classics.  If you missed any of David’s past posts, be sure to check out his Tangerine Recipes, Specialty Syrup flavored recipes, and his delicious New Year cocktail recipes that are good any time of the year!

 

Written By David Edessa:

Another great fruit that is in season that we should take advantage of is the Kiwi.

Strawberry Kiwi Marini

  • 2 oz. Strawberry Vodka
  • 1 oz. Triple Sec
  • 1 oz. lemonade
  • 2 to 3 slices of kiwis
  • 1 tsp. simple syrup

Preparation:

Muddle the skinned kiwi with sugar syrup in a cocktail shaker. Add ice, triple sec and vodka then shake well. Pour into a chilled glass.

If you wish to make this drink just a Kiwis Martini all you have to replace is the base liquor Strawberry vodka with citrus vodka….

Watermelon Kiwi Cooler

  • 1 oz. Citrus Vodka
  • 1 oz. Watermelon Liqueur
  • 2 to 3 oz. lemonade
  • 2 to 3 slices of kiwis
  • 2 to 3 mint leaves
  • 1 tsp. simple syrup

Preparation:

Muddle the skinned kiwi with sugar syrup in a cocktail shaker. Add ice, watermelon liqueur, mint and vodka then shake well. Pour into chilled glass over ice.

Mango Kiwi Martini

  • 2 oz. Mango Vodka
  • 1 oz. Triple Sec Liqueur
  • 1 oz. lemonade
  • 2 to 3 slices of kiwis
  • 2 to 3 mint leaves
  • 1 tsp. simple syrup

Preparation:

Muddle the skinned kiwi with sugar syrup in a cocktail shaker. Add ice, triple sec liqueur, mint and vodka then shake well. Pour into chilled glass over ice.

Experiment with different flavors and even different flavors of rum.

More Coffee Cocktail Classics

I always like to preheat my mugs before I build my coffee cocktail.

Aspen Coffee

  • 1/2 oz. Grand Marnier
  • 1/2 oz. Frangelico
  • 1/2 oz. Kahlua
  • Fill with Coffee and top with whip cream

Coffee Royal

  • 3/4 oz. Baileys
  • 3/4 oz. Kahlua
  • Fill with Coffee and top with whip cream.

B-52 Coffee

  • 1/2 oz. Kahlua
  • 1/2 oz. Baileys
  • 1/2 oz. Grand Marnier
  • Fill with Coffee and top with whip cream.

To add your own twist to your coffee drink try using different flavors from the Baileys brand (Original, Mint Chocolate, Crème Caramel, Coffee, Hazelnut, Biscotti) and even try different whip cream flavors from Reddi-Whip.

 

Photo Source: Elizabeth Ann Designs & Fine Art America

 

 

David’s Cocktail Corner: Tangerine Two

by Dinah Wulf

Written By David Edessa

October to April is the season to utilize such great citrus like the tangerine. You could certainly substitute the cognac for vodka or Tuaca for Grand Marnier or Triple Sec.

Tangerine Cosmos

  • 1/2 oz. White Cranberry Juice
  • 1 /2 oz. Tangerine Juice
  • 2 oz. Citrus Vodka
  • 3/4 oz. Triple Sec

Put all ingredients into a cocktail shaker with ice, and then shake it for 10 to 15 seconds. Strain into your cocktail glass. Garnish with a tangerine.

Tangerine Margarita

  • 2 oz. Silver Tequila
  • 1 oz. Cointreau or Triple Sec
  • 1/2 oz. lime juice
  • 1/2 oz. tangerine juice
  • 1/2 oz. Ruby grapefruit juice
  • Salt for rimming

Pour the ingredients into a cocktail shaker with ice cubes and shake well for about 10 to 15 seconds. Strain into a chilled cocktail glass rimmed with salt.

My Clementine Sidecar

  • 1/2 oz. Fresh Lemon Juice
  • 1 oz. Fresh Tangerine Juice
  • 1.5 oz. Bourbon (a nice small-batch bourbon preferred)
  • 3/4 oz. Tuaca

Rub the rim of a chilled cocktail glass with a tangerine wedge & sugar the rim. Put all ingredients into a cocktail shaker with ice, and then shake it for 10 to 15 seconds. Strain into your cocktail glass.

Tangerine Drop

  • 1/2 oz. Fresh lemon Juice
  • 1 /2 oz. Tangerine Juice
  • 2 oz. Citrus Vodka
  • 1/2 oz. Triple Sec
  • 1/2 oz. Honey syrup (see recipe below)

Put all ingredients into a cocktail shaker with ice, and then shake it for 10 to 15 seconds. Strain into your cocktail glass. Scrape the zest off a lemon with a micro-plane or even a vegetable peeler and then garnish drink with lemon zest on top (if you would like a sweeter drink you can always sugar rim of drink with powdered sugar).

Honey Syrup

  • 1/2 cup honey
  • 1/2 cup warm water

Combine the honey and water and stir till it dissolves. Let it cool before use. If you combine to citrus when warm it will create bitterness in the lemon.

Clementine Cocktail

  • 3 oz. fresh tangerine juice
  • 1/2 oz. fresh lemon juice
  • 1 oz. ginger simple syrup (see recipe below)
  • 1.5 oz. Cognac or brandy

Put all ingredients into a cocktail shaker with ice and shake well for 10 to 15 seconds. Strain into cocktail glass. Garnish with a tangerine wedge.

Ginger Syrup

  • 2 cup water
  • 2 cup sugar
  • 1 – 2 large ginger root, cut into one inch pieces

In a small saucepan add the water and sugar. Bring to boil while stirring a few times. Reduce to a simmer and add the ginger. Let it cook for about one hour. When ready, strain and transfer to a glass container and allow it to cool to room temperature. Same recipes can be used to make other flavored syrups by substituting the ginger for other herbs, vegetables or fruit.

**Bonus Drink Recipes: David’s Favorite Coffee Cocktails**

It’s still winter time after all.  Here are a few tasty and warm coffee drinks.

Chip Shot

  • 3/4 oz. Tuaca
  • 3/4 oz. Baileys

Fill with strong black coffee. Top with Whip cream.

Ella Fitzgerald

  • 1/2 oz. Kahlua
  • 1/2 oz. Frangelico
  • 1/2 oz. Baileys

Fill with coffee. Top with Whip cream and Caramel syrup.

Tiramisu Coffee

  • 1/2 oz. Sailor Jerry rum (or other spiced rum)
  • 1/2 oz. Tia Maria coffee rum
  • 1/2 oz. Baileys

Fill with coffee.  Top with Whip cream and cinnamon

If you need a substitute for Tia Maria you can always give Kahlua a try.

 

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