Friday, April 23, 2010

Banana Split Cocktail

1 oz of creme de banana liquor
1 oz of Irish cream liquor
4 oz of 2% milk
splash of cherry brandy


Mix Creme de Banana and Irish Cream and milk with ice. Shake and stain into cocktail glass.
Top it off with a splash of cherry brandy and serve.

Raspberry blush

1 shot vodka

1 shot martini

4 raspberries raspberries

orange juice

Raspberry and cranberry spritzer



Crush raspberries and sugar in a glass add ice vodka, martini half orange juice and spritzer (asdas) and stir well pour in glass garnish with a raspberry

Jack Rose Cocktail

Here is an old fashioned drink from the Prohibition era.


1 jigger domestic Applejack
the juice of 1/2 lemon or lime
2 dashes grenadine syrup


Combine ingredients in a cocktail shaker with cracked ice and shake well.
Pour into a chilled cocktail glass. Garnish with a sprig of fresh mint or rosemary or a twist of lemon.

Strawberry Kiwi Cocktail

1 part Welch's Strawberry Rasberry concentrate (in cans)
1 part Absolut vodka
2 parts Mountain Dew
1 part Malibu Rum
1 teaspoon sugar


In a cocktail shaker, shake well over crushed ice.
Strain mixture into a chilled glass filled with whole ice cubes

Apricot Champagne Cocktail

2/3 oz. apricot puree
2/3 oz. vodka
1 tablespoon apricot liqueur
champagne


Fill a drink shaker with cracked ice. Add first three ingredients and shake well.
Pour mixture into champagne glasses and top up with champagne. Stir before serving. Garnish with a slice (spiral-cut is nice) of fresh apricot.

White Russian

1 oz. vodka
1/2 oz. kahlua
Fresh cream or milk


Put ice into serving glass. Add vodka and kahlua; mix. Gently pour cream or milk on top of vodka and kahlua to fill the glass.

Harvey Wallbanger

1 fl oz vodka
4 fl oz orange juice
1/2 fl oz Galliano


Pour vodka and orange juice over ice cubes in a collins glass.
Stir and float Galliano on top.

GIN RICKEY

Juice of 1/2 lime
4 oz. club soda
2 oz. gin


Squeeze lime juice into highball glass and drop the rind in. Add ice cubes, gin and club soda. Stir gently. Slip into your silk suit, pop CASSABLANCA into your VCR, settle back and slip away.

Lemon Mojito

1 lime quartered
2 tsp light brown sugar
8 mint leaves
crushed ie
2 measures bacardi limon rum
soda water
lemon and lime slices

Muddle the lime quarters, sugar and mint ina highball glass. Fill the glass with crushed ice and add the rum. Stir and top with soda water, Decorate with the lemon and lime slices and serve with straws.

Rainbow of Love

Ingredients:

1 bottle chilled Prosecco
1/2 oz. dry gin
1/2 oz. Cointreau
1 oz. chilled pineapple juice
1 1/2 oz. chilled orange juice
1/2 oz. chilled grapefruit juice
1 whole strawberry

Preparation:

Chill a long fluted champagne glass a few hours in the refrigerator before preparing.

When ready to serve, remove the glass and pour in juices, gin and a touch of Cointreau. Fill the rest of the glass with Prosecco. Gently stir.

Romeo and Juliet Recipe

Ingredients:

1 1/2 oz. Patron Silver tequila
1/2 oz. Grand Marnier
1/4 oz. cherry or Chambord raspberry liquor
2 oz. chilled peach juice
3 maraschino cherries, garnish
Orange spiral, garnish

Preparation:

Fill a cocktail shaker with ice; add tequila (or Absolut Apeach), Grand Marnier, cherry liquor and peach juice. Shake vigorously for 10 seconds and pour into a chilled fluted glass or large martini glass.

Place orange spiral on the lip of the glass so it drapes down the side.

For a fluted glass: drop a cherry into drink.

For a martini glass: skewer three cherries on a swizzle stick and lay across the lip.

The Lover

Ingredients:

1 bottle chilled Prosecco
1/2 oz. Limoncello
1/2 oz. vodka
1/2 oz. Cointreau
Dash of grenadine, for color
Maraschino cherry

Preparation:

In a shaker of ice, pour Limoncello, vodka and Cointreau and shake for 20 seconds. Pour this medley into a tall fluted glass. Fill the rest of the glass with Prosecco. Add a touch of grenadine and stir gently.

Touch of Venus

Ingredients:

3 oz. dry white wine
1 oz. Limoncello
1/2 tsp. amaretto
1/2 tsp. fresh lemon juice
Lemon spiral, garnish

Preparation:

Add liquids to a cocktail shaker filled with ice. Shake for five seconds and strain into a large wine goblet.

Valentino's Delight

Ingredients:

1 1/2 oz. bourbon
1 oz. ruby port, the sweeter the better
1 oz. Kahlua
1 1/2 oz. heavy cream
Ground nutmeg

Preparation:

Fill a cocktail shaker with ice, add liquids and shake vigorously for 10 seconds. Strain into a large chilled martini glass.

White Sand

Ingredients:

2 1/2 oz. Prosecco
1 oz. Cachaca
1 1/2 cup lemon sorbet (depending on how slushy you desire)
1 fresh mint leaf, garnish

Preparation:

Add lemon sorbet to a tall chilled fluted glass and pour in Cachaca and Prosecco. Stir gently and garnish with fresh mint.

Chocolate Mandarin Dream

Ingredients:

1 1/2 oz. mandarin Absolut vodka
1 oz. Godiva white chocolate liqueur
1/4 oz. mandarin Napoleon liqueur
1 tbs. sweet cocoa powder
1 tsp. dark chocolate shavings
Orange wedge

Preparation:

Rub the orange wedge around the lip of a large chilled martini glass. Lightly rim the lip of the glass with cocoa powder. Fill a shaker with ice and add vodka, liquor and liqueur. Shake well for five to 10 seconds, and pour into a chilled, rimmed martini glass.

Romance CaribeƱo

Ingredients:

1 1/2 oz. Malibu rum
1 oz. Cointreau, or Grand Marnier
1/2 oz. fresh lime juice
1/2 oz. fresh lemon juice
3 oz. chilled lemon-lime soda
Dash of grenadine, for color
Lemon wheel

Preparation:

Add rum, Cointreau and juices into a cocktail shaker filled with ice and shake for five seconds. Pour into a chilled fluted glass. Fill the rest of the glass with lemon-lime soda.

Amour a Mosa

Ingredients:

1 chilled bottle of Champagne
1 1/2 oz. vodka, infused with orange
1 oz. chilled mango juice
1 oz. chilled orange juice
1 fresh viola, pansy or nasturtium flower, depending on your color mood (these are edible, but make sure no chemicals have been added)

Preparation:

Pour vodka and juices in a chilled fluted glass, and fill the rest of the glass with Champagne. Garnish by placing one of the edible flowers atop the drink.

Un Dia en el Paraiso

Ingredients:

1 1/2 oz. aged rum
1 oz. cranberry juice
1 oz. mango juice
1/2 oz. banana liquor
1/2 oz. strawberry liquor
1 fresh strawberry slice, garnish

Preparation:

Add rum, juices and liquors to a shaker filled with ice, and shake for 10 to 15 seconds. Pour into either a large chilled, sugar-rimmed martini glass or chilled, sugar-rimmed fluted champagne glass. Garnish with a strawberry slice on the rim.

Salty Dog

6-8 cubes (cracked) Ice


2 measures vodka

to top up, grapefruit juice

1 tsp salt

1 tbs sugar




Mix sugar and salt in saucer. Rub rim of chilled Collins glass with lime wedge and dip in mixture to frost. Fill glass with cracked ice and pour vodka over them. Top with grapefruit juice and stir to mix.

Tropical Smoothies

Ingredients:
2 cartons (6 ounces each) pina colada or pineapple yogurt
1 cup milk
1 can (11 ounces) mandarin oranges, drained
1/2 small ripe banana
1/2 cup frozen peach slices
2 tablespoons plus 1-1/2 teaspoons instant vanilla pudding mix
17 to 20 ice cubes
Directions:
In a blender, combine the first six ingredients; cover and process until smooth. While processing, add a few ice cubes at a time until mixture achieves desired thickness. Pour into chilled glasses; serve immediately. Yield: 5 servings.

Tropical Fruit Drink

Ingredients:
1-1/2 cups orange juice
1 cup halved strawberries
1 medium mango, peeled, pitted and cut into chunks
2 medium kiwifruit, peeled and quartered
1 tablespoon honey
14 ice cubes
1/2 cup chilled club soda
Directions:
In a blender, combine the first five ingredients; cover and process until smooth. Add ice cubes; cover and process until blended. Stir in soda. Pour into chilled tall glasses; serve immediately. Yield: 4 servings.

Chocolate-Cherry Coffee Mix

Ingredients:
3 cups sugar
2 cups confectioners' sugar
1-1/3 cups powdered nondairy creamer
1-1/3 cups instant coffee granules
1 cup baking cocoa
1 envelope (.13 ounce) unsweetened cherry soft drink mix
6 cups miniature marshmallows, divided
6 teaspoons holiday sprinkles, divided
ADDITIONAL INGREDIENT (for each serving):
1 cup hot milk
Directions:
In an airtight container, combine the first six ingredients. Store in a cool dry place for up to 2 months. Yield: 6 cups.
To prepare gift: Place 1 cup mix in a 12-in. disposable decorating bag. Fold corners of bag into the center and roll bag down; secure with transparent tape. Place bag in a second disposable decorating bag. Top with 1 cup marshmallows and 1 teaspoon sprinkles. Gather and twist the top of the bag. Attach ribbon and gift tag. Repeat to make five more gift bags. Yield: 6 gift bags (1 cup/8 servings per bag).
To prepare coffee: In a mug, dissolve 2 heaping tablespoons mix in hot milk; stir well. Top with marshmallows and sprinkles.

Icy Summer Treats Dessert

Ingredients:
1 cup sugar
1 package (3 ounces) cherry gelatin
1 package (.13 ounces) unsweetened cherry soft drink mix
2 cups boiling water
2 cups cold water
10 disposable plastic cups (5 ounces)
Heavy-duty aluminum foil
10 Popsicle sticks
Directions:
In a bowl, combine sugar, gelatin and soft drink mix in boiling water until dissolved. Add cold water. Pour into cups. Cover each cup with foil; insert sticks through foil (foil will hold sticks upright). Place in a 13-in. x 9-in. pan; freeze. To serve, remove foil and plastic cups. Yield: 10 servings. Editor's Note: Any flavor gelatin and soft drink mix may be used.

Lemon Ice Tea Mix

Ingredients:
7-1/2 cups sugar
2 cups unsweetened instant tea
5 envelopes (.23 ounce each) unsweetened lemonade soft drink mix
ADDITIONAL INGREDIENTS:
1 cup warm water
Cold water
Directions:
In a large bowl, combine the sugar, tea and drink mix. Divide into five equal batches; store in airtight containers in a cool dry place for up to 6 months. Yield: 5 batches (8-1/2 cups total).
To prepare tea: Dissolve about 1-2/3 cups tea mix in 1 cup warm water. Place in a gallon container. Add cold water to measure 1 gallon. Cover and refrigerate. Yield: about 16 (1-cup) servings per batch.

Pineapple Orange Drink

Ingredients:
6 cups orange juice
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
16 ice cubes
Directions:
Place half of the orange juice, pineapple and ice cubes in a blender; cover and process until smooth. Repeat with remaining ingredients. Pour into chilled glasses. Serve immediately. Yield: 8 servings.

Banana Mocha Cooler

Ingredients:
1 cup reduced-fat frozen vanilla yogurt
3/4 cup fat-free milk
1 medium ripe banana, sliced
1 teaspoon instant coffee granules
1 cup ice cubes (7 to 8)
Directions:
In a blender, combine all ingredients. Cover and process for 45-60 seconds or until frothy. Pour into glasses; serve immediately. Yield: 3 servings.

Almond Coffee Creamer

Ingredients:
3/4 cup confectioners' sugar
3/4 cup powdered nondairy creamer
1 teaspoon ground cinnamon
1 teaspoon almond extract
Directions:
In a bowl, combine all the ingredients; mix well. Store in an airtight container. To use, add to coffee in place of nondairy creamer and sugar. Yield: 1-1/4 cups.

Toffee-Flavored Coffee

Ingredients:
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/2 cup milk chocolate toffee bits
5 cups hot brewed coffee
2 tablespoons butterscotch ice cream topping
Directions:
In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping. Yield: 5 servings.

Frosty Fruit Drink

Ingredients:
1 cup unsweetened raspberries
2 medium ripe bananas
1-1/2 cups frozen vanilla yogurt
1-1/2 cups raspberry-blend juice, chilled
Directions:
In a blender, combine all ingredients. cover and process until smooth. Pour into glasses; serve immediately. Yield: 4 servings.

Fruit Slush

Ingredients:
1 can (46 ounces) pineapple juice
8 cups water
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
4 cups sugar
2 cups fresh or frozen unsweetened raspberries
2 envelopes unsweetened cherry soft drink mix or other red flavor of your choice
ADDITIONAL INGREDIENT:
Grapefruit or citrus soda
Directions:
In a 6-qt. container, combine the first seven ingredients. Cover and freeze for 12 hours, stirring every 2 hours. May be frozen for up to 3 months.
For each serving: Place 1/2 cup fruit slush in a glass. Add 1/2 cup soda. Yield: about 5 quarts.

Spicy Hot Chocolate

Ingredients: (Serves 2)
- 1 cup whole milk
- 1/2 tsp ground cinnamon
- pinch chili powder
- 3 tbsp Godiva hot cocoa mix
- 6 oz Godiva caramel milk chocolate liqueur
Garnish: cinnamon stick and marshmallows

Heat milk, cinnamon and chili powder. Stir in cocoa mix. Add liqueur and remove from heat. Garnish with a cinnamon stick and marshmallows.

Frosty Mocha Drink

Ingredients:
1 cup milk
3 tablespoons instant chocolate drink mix
2 tablespoons instant coffee granules
2 tablespoons honey
1 teaspoon vanilla extract
14 to 16 ice cubes
Directions:
In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 4 servings.

Russian Tea

Ingredients:
2 cups orange breakfast drink mix
2 cups sugar
1 cup unsweetened instant tea
1 envelope (.23 ounce) unsweetened lemonade soft drink mix
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/3 cup red-hot candies
ADDITIONAL INGREDIENT (for each serving):
1 cup boiling water
Directions:
In a bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: About 4-1/4 cups. To prepare hot tea: Place 2 teaspoons tea mix in a mug; stir in boiling water until mix is dissolved. Yield: 1 serving.

International Coffee Coolers

2 c. milk
1/3 c. International coffee, any flavor
1 c. vanilla, coffee or chocolate ice cream


Combine milk and International coffee in blender until dissolved. Add ice cream and blend until smooth. Makes about 3 cups.

Spiced Tea Mix Recipe

Ingredients:
1 jar (21.1 ounces) orange breakfast drink mix
1 jar (6 ounces) sugar-free instant lemon ice tea mix
2/3 cup sweetened lemonade drink mix
2 teaspoons ground cinnamon
1 teaspoon ground cloves
ADDITIONAL INGREDIENTS FOR HOT SPICE TEA:
1 cup boiling water
ADDITIONAL INGREDIENTS FOR HOT SPICED PUNCH:
2 quarts apple juice or cider
1-1/2 cups cranberry juice
3 cinnamon sticks (3-1/2 inches)
Directions:
In an airtight container, combine the first five ingredients. Store in a cool dry place for up to 6 months. Yield: about 7-1/2 cups total.
To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving.
To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4 to 1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each). Yield: 1 serving.

Friendship Tea Mix

Ingredients:
1 jar (21.1 ounces) orange breakfast drink mix
1 cup sugar
1/2 cup sweetened lemonade drink mix
1/2 cup unsweetened instant tea
1 package (3 ounces) apricot gelatin
2-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
ADDITIONAL INGREDIENTS:
1 cup boiling water
Directions:
In a bowl, combine the first seven ingredients; mix well. Store in an airtight container in a cool dry place for up to 6 months. Yield: 50 batches (about 5 cups total).
To prepare 1 cup of tea: Dissolve 4-1/2 teaspoons tea mix in boiling water; stir well. Yield: 1 serving.

Frosty Orange Drink

Ingredients:
1 cup water
1 cup milk
1/2 cup orange breakfast drink mix
1/2 cup sugar
1 teaspoon vanilla extract
10 to 12 ice cubes
Directions:
Combine all ingredients in a blender; cover and process until smooth. Serve immediately. Yield: 4 servings.

CLOVER TEA BLEND

2c. clover blossoms

2 thin sticks cinnamon, bruised

1tsp. grated dried orange rind

Steep for 5 minutes or until able to drink if you want it hot or chill. Which ever you prefer.

Death By Chocolate Cappuccino

Ingredients
Large coffee mug
1oz Vanilla Syrup
2-2oz Shots of espresso or 4oz of strong coffee
4oz-6oz of Chocolate Milk (Milk may vary depending on size of coffee mug)
Chocolate Redi Whip
Sprinkles-any color
Chocolate pieces
Directions
First pour the vanilla syrup into a large coffee mug. Next add your fresh brewed coffee to the vanilla syrup and blend the two ingredients together. Then steam your chocolate milk to 160 degrees F. You can use a beverage or candy thermometer to test the temperature of the milk. Once milk has been steamed add it to you coffee. Finally, top your cappuccino with the whipped cream to your desired amount. Add sprinkles and chocolate for decoration.

Iced Mint Mocha Recipe

Plenty of ice
1 teaspoon of Monin mint chocolate coffee syrup
2 scoops of mint choc chip ice cream
1 or 2 espresso shots (using coffee beans always gives a better flavour)
Cold milk
Whipped cream
Chocolate dust/sprinkles
You will also need a blender and ideally an espresso maker for this creation.

Directions
Put handful of ice into blender
Add 2 scoops of mint choc chip ice cream
Add 1 teaspoon of Monin chocolate mint flavoured coffee syrup
Pour in preferred amount of cold milk (depending on how thick you want it) and 1-2 shots of espresso (depending on how strong you like it)
Blend for one minute
Pour into glass and top with whipped cream and chocolate dust/sprinkles or a drizzle of chocolate mint syrup
The Iced Mint Mocha is now my favourite. The refreshing mint and the sweet chocolate make this iced coffee espresso drink a light combo. This is also good as a sundae-style desert, just add less milk so the mixture is really thick, and then top with whipped cream, chocolate sprinkles and a drizzle of chocolate mint syrup. Monin coffee syrups are available in a variety of flavours including almond, hazelnut, vanilla and white chocolate. My coffee syrup addiction has continued ever since I started working for a coffee supplier, and I’m not willing to go cold turkey until I have created as many inspiring recipes as possible.

Hot Raspberry-Lemonade Drink Mix

Ingredients:
1-1/2 cups powdered lemonade mix with sugar
1 carton (1.3 ounces) raspberry soft drink mix
1 cup instant tea mix
Boiling water
Directions:
In a large bowl, combine the first three ingredients. Store in an airtight container in a cool dry place for up to 3 months. Yield: 3 cups mix.
To prepare one serving: Dissolve 1 teaspoon of mix in 1 cup of boiling water. Yield: 1 serving. Editor's Note: This recipe was tested with Crystal Light Raspberry Ice soft drink mix.

Special Hot Chocolate Treats

Ingredients:
HOT CHOCOLATE MIX:
8 cups nonfat dry milk powder
1 package (15 ounces) instant chocolate drink mix
1-1/2 cups powdered nondairy creamer
1-1/4 cups confectioners' sugar
3 tablespoons instant coffee granules
1/4 teaspoon ground cinnamon
1 envelope unsweetened orange or raspberry soft drink mix
CHOCOLATE CUPS:
1/2 cup semisweet chocolate chips
1 teaspoon shortening
Whipped cream in a can
Directions:
In a large bowl, combine the first seven ingredients. Store in an airtight container for up to 6 months.
For chocolate cups, in a microwave, melt chips and shortening; stir until smooth. With a small pastry brush or 1/2 teaspoon measure, spread chocolate mixture on the inside of 1-in. foil or paper candy cups. Place on a baking sheet. Refrigerate for 45 minutes or until firm. Just before serving, remove foil or paper cups and add whipped cream.
To prepare hot chocolate: For each serving, combine 1/3 cup mix and 1 cup boiling water; stir to dissolve. Place one filled chocolate cup in each mug; stir until melted. Yield: 11 cups hot chocolate mix and 16 chocolate cups.