Recipe ingredients and directions:
2 cup milk
1/3 cup chocolate syrup
1/3 cup cream sherry
1 pt. vanilla ice cream
ground cinnamon
Combine milk, chocolate syrup and Sherry. Spoon ice cream into 4
tall glasses, pour chocolate mixture over and muddle mixture
slightly. Sprinkle with cinnamon. Yields 4 servings.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
1/2 oz. Vodka
1/4oz. Melon Liqueur
1/4 oz. Raspberry Liqueur
1/2 oz. Pineapple Juice
1/2 oz. Cranberry Juice
Shake well with cracked ice. Strain into old fashioned glass.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
This is a simplified, Americanized version of the famous
Spanish hot-weather cooler.
1 (750 mL) bottle red wine
sugar
1 (12 ounce) can club soda
sliced fruits
ice
Mix red wine, sugar to taste, and club soda. Pour over sliced
fruits and ice. Serves 8.
Note: How much sugar you need depends on how dry the wine is.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Start with a large bowl or even a plastic bucket…everyone
loves sangria and it goes down real easy.
In Spain the golden rule is to begin with equal parts of red
wine and orange or lemon soda pop. Add coarsely cut
pieces of apple, banana, orange (with peel) and any other
fruit in season such as strawberries, kiwi, pear, etc.
Then, depending on the taste and alcoholic content you prefer
add a splash of any/all of the following:
brandy, rum, kirsch (to ‘spike’)
sweet vermouth (for aroma)
liqueurs (for fruity taste):
amaretto
coconut
banana
cointreau
peach
(almost any kind but creme de menthe
because of the murky color it produces)
Many people consider a generous sprinkling of cinnamon a must.
At first it looks like it won’t dissolve but after a while it does.
If the mixture gets too sweet add lemon juice.
For champagne sangria just substitute cheap sparkling wine for the
red wine.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
We watched the bartender at a wonderful restaurant in Sitges, Spain make
pitchers of Sangria in the evening, and I think this tastes just like his
concoction. In Spain, pears and apples were sometimes in the pitcher too. So
try different fruits in season. It is important to use the Torres brand
wine – it is inexpensive and has the little plastic bull on the bottle.
2 oranges – sliced, with rind
2 lemons – sliced, with rind
1/2 cup sugar, dissolved in 1/2 cup water
1 cup orange liquor (Triple Sec)
1 cup white rum
One 1.5 litre bottle Torres "Sangrie de Toro" (Blood of the Bull)
Two 10 oz. bottles soda water
Mix all ingredients, except soda water, in gallon pitcher or punch bowl. Let
flavors blend for several hours. Add soda water at serving time. Serve over
plenty of ice.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
1 can (275ml) frozen Canberry Cocktail concentrate
1 bottle (750ml) dry white wine
2 Tbs. orange liqueur
1 each sliced lime, lemon, orange
2 cups (500ml) soda water
ice
In serving pitcher, combine frozen Canberry Cocktail
concentrate, dry white wine, orange liqueur, and
slices of lime, lemon, and orange; refrigerate for at least 1 hour.
At serving time, add soda water and ice.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
1 bottle chilled red wine
1/2 c. brandy
1/2 c. triple sec (3/4 cup revised)
1/2 c. oj concentrate (1/4 cup)
1 T. cinnamon (3/4 T.))
1 orange, sliced
1 lemon sliced
2 c. ginger ale
Mix wine, brandy, triple sec, orange juice and cinnamon. Refrigerate.
Just before serving, stir in ginger ale and garnish with the fruit
slices. Serves 8.
We had been looking for an excellent Sangria recipe for a long time, and
this is the best we have found. The () indicate revisions that we think
improve the recipe.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Ingredients:
1 Large bottle Gallo burgundy
1/2 bottle Light Rum ("small bottle")
4 shots Cointreau
6 shots Vodka
4 shots Grand Marnier
1 litre Seltzer
1 Pineapple (Sliced)
4 Tart apples (granny smith) (sliced)
6 Oranges (sliced)
1 qt. Applejuice or pineapple juice
1 qt.Orange juice
2 Limes (sliced)
(to taste) Sugar (white)
Directions:
Slice fruit and place on bottom of large container/bucket (with attachable
lid). Add juice. Add alcohol and sugar. Just before serving add ice and
seltzer. Keep refrigerated and covered. Best when made a day or two in
advance. Enjoy!
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
My husband is from Spain and this is how he makes Sangria . . .
1-2 bottles of inexpensive cabernet-type red wine
lemon-lime type soda, like 7-UP or Sprite
oranges
lemons
apples
peaches
(other fruit as available)
sugar
brandy (optional)
In a large pitcher, pour a bottle of wine. Add sliced fruit, leaving
room for soda. Add sugar to taste. Add a shot of brandy, if you
like. Add soda right before serving (not hours in advance). If you
mix the fruit and wine together in advance, the sangria will have a
more fruity flavor but the fruit will be discolored (still tastes
fine). The proportion of wine to soda will depend on your personal
taste, how good the wine is, how strong you want the sangria to be, and
how carbonated you want it. I think that we use a two or three to one
ratio. If you have a big enough pitcher, you could always add more
wine from the second bottle.
!Salud!
—
Louise Mateos
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
When we lived in California, we drank sangria a lot. the lack of warm
weather here in Minnesota has cut down on our consumption, but we still
enjoy it a lot.
Barb’s Sangria
juice of 2-4 lemons
juice of 2-4 limes
juice of 2-4 oranges
1 bottle, qt or liter, of inexpensive red wine
1/2 cup or less of sugar (depends on how sweet the juice is and what your
tastes are)
1 bottle, quart or liter, of club soda
Mix all together, and serve over ice.
Enjoy
Barb
Barb Goldman
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Yield: 6 Servings
6 Tbsp orange pekoe tea
4 whole cloves
1/2 cup sweet cider
1/2 tsp red food coloring
2 quarts boiling water
sugar, honey or strawberry jam
Steep tea, cloves, cider, food coloring in the boiling water for
10 minutes. Strain all the bits out and sweeten with sugar, honey,
or jam.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Try a rum toddy to help you sleep:
1 cup hot water poured over
the juice of 1/2 lemon and
1 tablespoon honey (or more or less to taste), and
a big shot of rum.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Try a rum toddy to help you sleep: 1 cup hot water poured over
the juice of 1/2 lemon and 1 tablespoon honey (or more or less
to taste), and a big shot of rum.
-Ruth Shaffer.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
4 parts dark rum
2 parts lime juice
1 part maple syrup
splash grenadine to taste
Combine.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
2 tablespoons honey
2 tablespoons warm water
Juice of 4 large lemons
1/2 pint white rum
5 tablespoons roughly chopped or torn mint leaves
1 tea bag (such as Lipton)
2 pints boiling water
1 pint 6 fl oz dry ginger ale
Ice cubes
Dissolve honey in warm water. Put liquid honey, lemon juice and rum
together in tall jug. Add mint leaves and leave to stand while brewing
tea. Pour boiling water in a jug and steeped tea bag for 5 minutes.
Remove tea bag and chill tea. Pour chilled tea and dry ginger ale into
rum mixture. Stir well. To serve: pour over one ice cube in each glass.
serves 8
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Reusable Equipment:
bottle brush
bottle washer (optional but well worth it!)
5-gallon container for mixing (not aluminum)
bottle capper
siphon tube (at least 3 feet long)
siphon clamp
at least 4 dozen 12-oz bottles (be sure to use the kind
which requires a bottle opener, because the threaded
necks of the twist-off variety are too easily broken)
Ingredients:
1 packet of champaign yeast (I usually get two, in case the
first one doesn’t proof)
5 lbs of table sugar
1 bottle root beer extract (regular size)
at least 5 dozen bottle caps
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
Procedures:
Washing bottles…
Carefully & thoroughly wash the bottles. It is best as well
as convenient to first wash them in the dishwasher to loosen
up and remove the primary dirt particles; then, scrub the
inside of each one with the bottle brush followed by several
blasts on the bottle washer to rinse it out. Inspect each
bottle by holding it up to a light — If you still see any
dirt or debris stuck to it, either throw it away or attempt
to clean it again (this choice is usually driven by supply
versus patience). Yes, this is the biggest pain-in-the-ass
part of the whole operation, but it is important to ensure
each bottle is clean.
Proofing yeast…
Dissolve a couple tablespoons of the sugar in a cup of
barely luke-warm water, and stir in the packet of yeast.
After 10 minutes or so, it should start to foam up a little.
This is called "proofing" the yeast. If it doesn’t foam,
throw it away and try again with a fresh packet.
Prepare root beer mixture…
Using your 5-gallon container, thoroughly dissolve the
remaining bag of sugar in 4 1/2 gallons of luke-warm water.
Mix in the bottle of root beer extract. When the yeast has
proofed, add it to the mixture and let it stand for at least
5 minutes.
Prepare siphon tube…
Thoroughly clean the siphon tube and affix the siphon clamp
to one end. Affix a small weight (a spoon works well) to
the other end of the tube and drop it into the root beer
mix. Tilt the bucket by propping it up on one side with an
old book or something (about 1 or 2 inches thick), and
reposition the weighted-end of the tube such that it rests
on the bottom-most corner of the bucket. A few clothespins
strategically placed around the rim can help ensure the tube
stays in place.
Fill & cap the bottles…
to leave about 1 inch of head room in each bottle. Affix a
bottle cap to each with the bottle capper. Any bottle that
should become even slightly cracked by the capper should be
discarded along with its contents.
Keep the root beer in a dark place at room temperature for 2
to 4 weeks. During this period the yeast will consume sugar
and produce CO2, thus carbonating the beverage (this phase
is known as "conditioning"). Be careful: If it is kept too
warm or left out too long, the yeast will create more
pressure than the bottles can handle, resulting in a major
mess when they all blow up — it only takes one to start the
chain reaction.
Monitoring and refrigeration…
for the root beer to achieve an acceptable level of
carbonation. The actual time will vary from batch to batch
due to many unknown and/or uncontrollable factors (e.g.,
mixing temperature, conditioning temperature, freshness/type
of yeast, sugar structure). In order to monitor the
progression of carbonation in the batch, you’ll have to
periodically sacrifice a bottle for sampling. Open the
first one about 10 days after bottling, then check another
one every few days after that, until the desired level of
carbonation is reached — then refrigerate the entire batch.
When the root beer has achieved the desired carbonation, you
You must refrigerate it, else you’ll have your own Mutiny
requiring Bounty. Refrigeration causes the yeast to slow
down to an almost inactive level; any subsequent raise in
room temperature will speed it back up again. If you
continue to keep the bottles at room temperature, they’ll
progressively become more and more carbonated and,
eventually, explode.
Drinking!…
Root beer which has been allowed to get just a bit more
carbonated than intended is still quite drinkable — you
just need to be more careful when uncapping in order to
avoid unintentionally decorating your ceiling (or yourself)
with twelve ounces of sticky brown liquid seeking its first
flying lesson. When opening a potentially fiesty bottle,
you’ll want to "sneak" off the pressure a little at a time
by slowly raising the bottle opener until you just hear the
hiss of escaping gas, then hold that position until you see
foam starting to rise up above the surface of the liquid,
then immediately lower the opener again — the bottle will
then reseal itself, allowing the foam to subside. Keep
doing this until you sense that enough excess pressure has
been bled off.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
know, this should have been in the science-fiction food thread).
750 ml blue curacao
750 ml light rum
2 (2 liter) bottles of Sprite or 7-up.
Haven’t tried it myself, but it should look interesting! 🙂
Robbyn – who doesn’t know about this blue drink thing….
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Here are several Rickey’s (including Gin):
A rickey is almost any liquor or liqueur
combined with fresh lime juice and carbonated
water.
GIN RICKEY
1 1/2 oz. Gin
Juice of 1/2 Lime
Carbonated Water
1 wedge Lime
Pour juice of lime and gin into a
highball glass over ice cubes. Fill
with carbonated water and stir. Add
the wedge of lime and serve.
APPLE BRANDY RICKEY
1 1/2 oz. Apple Brandy
Juice of 1/2 Lime
Carbonated Water
1 wedge Lime
Pour apple brandy and lime juice into
a highball glass over ice cubes. Fill
with carbonated water and stir. Add
the lime wedge on top and serve.
APPLE RUM RICKEY
3/4 oz. Light Rum
3/4 oz. Applejack
1/4 Lime
Carbonated Water
Pour applejack and rum into a highball
glass over ice cubes. Fill with
carbonated water. Squeeze lime and drop
in glass. Stir and serve.
APRICOT BRANDY RICKEY
2 oz. Apricot Brandy
Juice of 1/2 Lime
Carbonated Water
1 wedge Lime
Pour brandy and juice of lime into a
highball glass over ice cubes. Fill
with carbonated water. Drop the wedge
of lime into glass, stir, and serve.
IRISH RICKEY
1 1/2 oz. Irish Whiskey
Juice of 1/2 Lime
1 wedge Lime
Carbonated Water
Pour Irish whiskey and juice of lime
into a highball glass over ice cubes.
Fill with carbonated water and stir.
Add the wedge of lime and serve.
RUM RICKEY
1 1/2 oz. Light Rum
Juice of 1/2 Lime
Carbonated Water
1 wedge Lime
Pour rum and juice of lime into a
highball glass over ice cubes. Fill
with carbonated water and stir. Add
the lime wedge and serve.
SCOTCH RICKEY
1 1/2 oz. Scotch whiskey
Juice of 1/2 Lime
Carbonated Water
Rind of Lime
Pour scotch and juice of lime into
a highball glass over ice cubes. Fill
with carbonated water and stir. Add
the rind of lime and serve.
SLOE GIN RICKEY
2 oz. Sloe Gin
Juice of 1/2 Lime
Carbonated Water
1 wedge Lime
Pour sloe gin and juice of lime into
a highball glass over ice cubes. Fill
with carbonated water and stir. Drop
the wedge of lime in glass and serve.
WHISKEY RICKEY
1 1/2 oz. Blended Whiskey
Juice of 1/2 Lime
Carbonated Water
1 wedge Lime
Pour blended whiskey and juice of
lime into a highball glass over ice
cubes. Fill with carbonated water
and stir. Drop the wedge of lime in
glass and serve.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
For about 4 gallons of finished wine, use the following quantities, 20
pounds of rhubarb stalks, 12 pounds of sugar, 3 1/2 gallons of water.
Bakers yeast or wine yeast "starter". Yeast nutrient helps to speed
the fermenting.
Lay the rhubarb stalks on a working table and start in the middle of
each stalk and crush it. Put the crushed rhubarb in a large
polyethylene pail, tub or pottery crock. Add 1 1/2 gallons of boiled
water that has been cooled down. Dissolve four grains of sodium
metabisulphite for every gallon of "must" in a cup of warm water and
stir it in well with the "must". Put on a cover or cover with a sheet
of polyethylene with a ball of cotton on one edge and tie it down with
a cotton cord. Leave for five days. Then remove the pulp and place it
in a clean cloth and wring it out. Put the liquid in a large
polyethylene jug or glass bottle. Test the wine liquid or "must" with
your saccharometer to ascertain the amount of sugar you need for the
alcohol content that you want. Include the water to be added with the
sugar. Dissolve half of the sugar in a gallon of water and boil about
two minutes. Cool to lukewarm and add. Put on a fermentation lock and
leave ferment for about ten days. Dissolve the other half of the sugar
in a gallon of water and boil for about two minutes. Cool to lukewarm
and add to the "must". Leave ferment until fermentation stops. Siphon
or "rack" into another sterilized jug leaving as much sediment behind
as possible. Be sure that the jug is filled right up to the top with
no air in the jug. Fit a fermentation lock and leave until "polished"
or clear. Then siphon into bottles or jugs and cap.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Be sure to use distilled water unless your tap water is very pure.
Try not to use any plastic utensils or containers when making
liqueurs; you can wind up with off flavors. I also inserted a few
other helpful notes in parentheses.
RASPBERRY LIQUEUR
1 lb fresh raspberries ( blackberries, boysenberries, loganberries, etc.)
1 lb granulated sugar
2 cups water
2 cups pure grain alcohol mixed with 2 cups water**
Rinse and check raspberries, discarding any overripe or moldy
berries. Place raspberries into a large bowl and crush them slightly
with the back of a wooden spoon. Set aside. Warm 2 cups of water
with sugar in a medium saucepan over moderate heat. Stir continuously
until well dissolved and liquid is just warm. Pour sugar-water
over raspberries and stir. Cover with a lid or plastic wrap and
refrigerate for one week, stirring occasionally. After refrigerator
aging, strain mixture through a fine wire mesh strainer into your
aging container (large ceramic crocks or glass jugs work well for
this purpose). Add alcohol mixture, stir. Cap and let age for
one month.
Strain through cloth (muslin, a few layers of cheesecloth, old
clean pillowcases…) until clear. Re-bottle as desired. Liqueur
is ready for use in cooking at this point, but 2 or more months of
additional aging is recommended before drinking (My experience is
that most non-cream liqueurs hit their peak of flavor after close
to a year of aging time).
** Four cups of 80-proof vodka may be substituted for the
2 cups pure grain alcohol mixed with 2 cups water. The proof
of the liqueur will be slightly less.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
1 heaping Tbsp frozen orange juice concentrate
1 heaping Tbsp frozen lemonade
2 Tbsp heavy cream
1 egg white
2 oz Gin
crushed ice
In a blender put all ingredients. Pulse until slushy and frothy.
Pour into pretty stemmed glasses and serve.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Here’s how you make a cool drink.
Purple Cow
You need the following ingredients:
2 cups purple grape juice
1/2 cup milk
1 Tb sugar, or to taste
1/2 t. vanilla
1 cup ice cream
Ice cubes
Place grape juice in a blender container. Add milk and sugar. Add
vanilla and ice cream. Add ice cubes to fill the conatiner, a few at
a time, and blend until chunky.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
1 fifth Kentucky Gentleman’s Bourbon
1 pint. dry gin
2 pts. sloe gin
16 oz. lemon juice
1 fifth blackberry wine
4 cup sugar
Tom Collins mixer
You may add more or less, according to your taste. In large container,
mix all of above ingredients together; add 1 gallon of Tom Collins
mixer, stir well. This makes 2 gallons of punch. (You may use
equal parts of Tom Collins to your base for smaller punch bowls,
example, 1 quart of punch base to 1 quart Tom Collins mix.)
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
4 cup grape juice, chilled
1 qt. ginger ale, chilled
Maraschino cherries, optional
1 (46 oz.) can pineapple-grapefruit juice, chilled
Combine juices. Just before serving, add ginger ale. Garnish with
cherries. Yields 14-16 servings.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Serves: 32, 1/2 cup servings
20 can crushed pineapple, undrained
15 ounce can cream of coconut
46 ounce can unsweetened pineapple juice, chilled
1 liter ginger ale
Blend the pineapple and the cream of coconut in a blender or food
processor until smooth and creamy. Pour this mixture in a punch
bowl and add remaining ingredients.Stir to combine. Garnish with
ice, an ice ring, and fresh mint, if available.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
Serves 20
2 12-oz cans frozen cranberry juice
12 oz can frozen apple juice concentrate
8 oz can frozen pineapple juice
1/2 cup lime juice
1/2 cup grenadine syrup
2 bottles champagne
1 quart club soda
1/2 cup sugar
2 cups vodka, optional
12 ounces fresh cranberries
1 bunch fresh lemon balm, mint, etc.
1 lemon, sliced
Mix the cranberry, apple, and pineapple juices in a very large
bowl, add the lime juice, grenadine, sugar, and vodka. Stir with
wire whisk until juices have completely thawed. Stir in club soda
and champagne.
Fill punch bowl 1/3 full with crushed ice, pour punch over top,
float 4-6 oz. of cranberries and garnish with fresh lemon balm and
lemon slices. Refigerate the remaining punch and replinish as
needed.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
12 oz can frozen orange juice
12 oz can frozen lemonade
12 oz can frozen limeade
4 cups cold water
8 cups ginger ale
orange sherbert
Use 1/2 of each can of juice. Place in large punch bowl. Add water
and dissolve. Add ginger ale. Add orange sherbert by the teaspoonful
so that it floats on top of the punch. You can add ice cubes if
you wish. I frozen some ginger ale into cubes so that it didn’t
water down the punch.
Category: Beverages & Drinks Recipes
Recipe ingredients and directions:
(Multiply to desired quantity)
1 bottle cheap pink bubbly
1 water glass tropical fruit juice
1/2 water glass peach liqueur
Chill thoroughly and serve in champagne flutes.
Category: Beverages & Drinks Recipes