Blog

Recipe ingredients and directions:

Title: BLACK MEAD

Categories: Breakfast Drink

Servings: 4

4 lb blackcurrants

1 cup grape concentrate

2 lb honey

1/4 oz maltic acid

1 gallon water

Dissolve the honey in 1/2 gallon warm water and add the acid and

nutrients. Add mixture to the blackcurrants together with 1 quart cold

water and 100 ppm sulphite (2 Campden tablets). After 24 hours, add

the yeast starter. Ferment on the pulp for 3 days then strain off the

latter and press it lightly. Add the grape concentrate, make the

volume to 1 gallon with cold water (if necessary) and ferment until

the gravity drops to just below 0. Rack at this stage, add 50 ppm

sulphite (1 Campden tablet) and top with water if necessary. Fit jar

with air-lock. Add 1 Campden tablet per gallon at each racking. Rack

at 3-4 month intervals.

BEGINNER’S ADDITIVES:

Juice of 2 lemons

1/4 tsp marmite

pinch of Epsom Salts

1 tsp Ammonium phosphate (or 2 nutrient tablets).

1 Tbsp very strong tea.

ADVANCED ADDITIVES:—

5g Ammonium phosphate

2g Potassium phosphate

1g Magnesium sulphate

1 5mg Vitamin B1 tablet per 2 gallons.—nutrients

2g Tannic acid

6.5g Tartaric acid

10.5 Malic acid

3.5 Citric acid

To make measuring easier multiply by 20, and disolve in 1 quart water.

1 gallon gets 2 oz.

Source: Making Mead

———————- The Recipe Processor—————————

Title: SOFT MEAD

Categories: Beverages Beverages

Servings: 8

4 c Water

1 c Honey

1/2 tsp Nutmeg, ground

1/2 tsp Ginger

1/4 tsp Cinnamon

1 ea Lemon, sliced

1 ea Orange

Bring water, honey, nutmeg, ginger, and cinnamon to a boil in a medium

saucepan. For best flavor use stainless steel or non-metallic pan. Stir until

honey is dissolved; the heaviness at the bottom of the pan should disappear.

Use a wooden spoon to skim of the film that rises to the top until the surface

is clear. Add the lemon and orange slices, squeezing

as they are placed in the water. Cool completely; strain. Pour into bottle

Store in the refrigerator.

VARIATION: Substitute 1 cup of 1 of the following for the lemon:

raspberries, strawberries, apple, peaches, or pears.

—

{http//downtown.web.aol.com/ads/b/BlatantImagessinc/ad46/page_1.html}

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 2/3 oz gin

1/3 oz dry Vermouth

1 olive

Combine and serve.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

These are the easiest I have ever found to make, and don’t let the beer

scare you away, some of the best tasting as well.

1 – 6oz. can frozen limeade

6 oz. beer

6 oz. Tequila

Just use the empty can as a measure.

Combine in a blender and keep chucking in ice cubes until it’s nice and

frozen.

Pour and enjoy.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 small package frozen raspberries, 6 ounces

1 6-oz can frozen limeade

Fill limeade can with Tequila or rum

2 ounces Triple Sec

Put all ingredients in a blender. Blend, adding water for desired consistency.

Serves 6 to 8.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

8 oz fresh lime juice, strained

8 oz triple sec

12 oz tequila

splash of orange juice (ca. 1-2 oz, to your taste)

Prepare margarita glasses by moistening the edge

with a lime sliver, then dipping in coarse salt.

Combine ingredients in a quart container, shake

vigorously, add a few ice cubes and shake again.

Serve over lots of ice in the salt-rimmed glasses.

Drop in a sliver of fresh lime.

Hints and comments:

..there is no substitute for _fresh_ lime juice

..even if you think the recipe above will be too

"limey" or acidic for you, try it…it’ll grow on you!

..there’s no need to use a really expensive

tequila, but look for one that has a "NOM" code;

don’t buy the real cheapies that lack it.

..Triple Sec can be obtained at several alcohol levels;

to reduce the potency of these margies, use a lower alcohol

version.

..if possible, make 12-24 hours ahead and refrigerate;

flavors meld together.

..for convenience, I use a "famous-brand" plastic

quart container that is marked in 4 oz increments.

I strain the lime juice directly into a 1-cup

measure, dump that into the container, add the

triple sec and tequila to the appropriate marks,

shake like everything, and it’s ready.

..if you don’t want your margies on ice, use a _lot_

more ice in the mixture and pour into smaller

glasses—these are POTENT, and need dilution as

they are consumed!

Sue Martin

(…famous among her friends for "Killer Margaritas"…)

Fort Collins, Colorado/Santa Fe, New Mexico

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Here is the best (if not weirdest) recipe for Margaritas.

1/3 cup Tequila

1/3 cup beer

1/3 cup frozen concentrated limeade (not reconstituted!)

8 large ice cubes

Whir it all in the blender or food processor. This makes a thick, slush

margarita. Don’t forget to lime-and-salt your glass rims.

(We sometimes cut back on the Tequila. Just depends on your tolerance

for alcohol.)

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 1/2 cups chopped ripe mango

1 cup milk

2 tablespoons sugar

1 tablespoon lime juice

1/4 teaspoon vanilla extract

4 to 6 ice cubes

Place chopped mango in freezer for 30 minutes. Combine mango, milk, sugar,

juice, and vanilla in container of an electric blender; process until

smooth. Add ice cubes; process until smooth. Serve immediately.

Yield: 3 1/2 cups

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1/2 ounce vodka

1/2 ounce gin

1/2 ounce light rum

1/4 ounce tequila

1/2 ounce triple sec

1 tablespoon fresh lemon juice — or to taste

6 ounces cola — or to fill

cracked ice

ice cubes

Fill a mixing glass with ice. Add liquors and lemon juice

(but NOT the cola). Shake and strain into a collins glass filled

with ice cubes. Fill with cola. Garnish with a slice of lemon and

a sprig of mint and serve with a straw and an iced tea spoon.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

———- Recipe via Meal-Master ™ v8.02

Title: Long Island Iced Tea

Categories: Beverages

Yield: 6 servings

1/2 Shot Tequila

1/2 Shot Vodka

1/2 Shot Gin

1/2 Shot Rum

3 Shots Coca Cola

1/2 To 1 shot Sour Mix (or Tom Collins Mix or Whiskey Sour Mix)

Title: Long Island Ice Tea

Categories: Beverages

Yield: 4 servings

Equal parts:

Mr. Boston Rum

Mr. Boston Gin

Mr. Boston Vodka

Mr. Boston Triple Sec

Lemon Juice

Orange Juice

Mix in a highball glass over ice and add a dash of cola. I guess you can

try it with any kind of rum, gin, vodka and triple sec. Well, good luck

with the recipe and DON’T DRINK AND DRIVE !!

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Title: Honey Liqueur

2 c Vodka or brandy

3/4 lb Honey

3 tb Orange rind, or 1/2 the

Peel of an orange

1 c Water, warm but not boiling

1 Clove

2 Cinnamon sticks, 2 inches ea

Peel the orange find in one long spiral if possible, particularly if you

want an attractive presentation. Disolve the honey in the water and add to

the vodka and spices in an attractive bottle with the orange peel.

Let stand, well corked shaking every few days. I like the flavor well

developed, and do not usually strain it at all, but check it after 2 or 3

weeks, and if you don’t want too strong an orange spice flavor, strain

the peel and spices out and rebottle.

Title: Christmas Spirit

2 c Cranberries

2 Clementines or small oranges

2 c Granulated sugar

1 Stick cinnamon, 2 "

2 c Vodka

Crush the cranberries evenly in a food processer or use a mortar and

pestle. Peel the rind, being careful to avoid the bitter white pith.

Squeeze the juice and add it and the rind to the cranberries in a large

jar. Add the sugar, cinnamon stick, and vodka to the jar and seal

securely. Shake the jar well to combine all ingredients. Store in a cool

place for a month, shaking every few days.

After a month, strain through a funnel and filter paper into pretty

bottles. Last year I made cranberry sauce with the cranberries strained

from the liqueur.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

I’ve recently gotten requests for a couple of home-made liqueurs that may

interest some of your other readers.

KAHLUA (makes about 58 oz./1.8 quarts):

In large container, combine:

2 cups boiling water

3 cups sugar

2 oz. instant coffee

Dissolve coffee in boiling water, add sugar and stir until sugar is

dissolved – set aside to cool. Add

2 cups brandy

to cool liquid (if still hot, the alcohol will vaporize) and add

2 teaspoons vanilla extract

Pour into bottles; add label, give as gift or drink as needed.

IRISH CREAM Recipe (36 oz./slightly more than a quart):

Combine in blender:

1 cup light cream

14 oz. can of sweetened condensed milk (OK to use low-fat)

1-2/3 cups whiskey

1 teaspoon instant coffee

1 teaspoon vanilla extract

1 teaspoon almond extract

2 tablespoons chocolate syrup

Blend on high speed for 30 seconds, bottle tightly and refrigerate (will

keep for two months if cool).

Enjoy, Brent, [email protected]

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

E R S A T Z K A H L U A

53 proof

————————–

3 oz (by weight) Medium to dark roast coffee,

finely ground

2 3/4 cups Vodka, 80 proof

3/4 cups Brandy, 80 proof

4 tsp Good quality instant coffee

1 Tbl Vanilla extract

1 tsp Chocolate extract

1 tsp Glycerine (at most pharmacies)

1 drop Red food colouring (optional)

7/8 cups Distilled water

1 3/4 cups Granulated sugar

Place the ground coffee in a large wide-mouthed glass

bottle. Add the vodka and the brandy. Allow the mixture

to sit approximately 18 to 20 hours. Use coffee filters

to remove the coffee from the alcohol — discard the

spent grounds. Add the instant coffee, the extracts, the

glycerine, and the food colour to the mixture. Set

aside.

In a scrupulously clean pan, boil the water. Add the

sugar, stirring rapidly. When the sugar is dissolved,

remove from heat. Allow the sugar syrup to return to room

temperature.

Add the syrup to the alcohol mixture. Store in a tightly

capped glass bottle. The liqueur is better when aged for

3 or more months.

———————————————-

T E A L I Q U E U R

60 proof

———————

6 teabags Earl Grey tea (or other fine tea)

24 oz. Vodka (80 proof)

1 tsp. Glycerine

1 cup Granulated sugar

1/2 cup Distilled water

Combine tea and vodka in a large glass jar. Steep tea in

alcohol for approximately 20 to 22 hours, but no longer.

Remove tea. Add the glycerine.

In a scrupulously clean pan, boil the water. Add the

sugar, stirring rapidly. When the sugar is dissolved,

remove from heat. Allow the sugar syrup to return to

room temperature.

Add the syrup to the alcohol mixture. Store in a tightly

capped glass bottle. The liqueur is better when aged for

2 or more months.

—————————————————–

K U M M E L 60 proof

———–

2 Tbl. Caraway seeds

1 1/2 tsp. Anise seeds

1 tsp. Fennel seeds

1 tsp. Angelica root (crushed)

2 Cloves

3/4 tsp. Cumin

1 pinch Pepper

24 oz. Vodka (80 proof)

1 tsp. Glycerine

1 cup Granulated sugar

1/2 cup Distilled water

Combine spices, seasonings, and vodka in a large glass

jar. Put jar in a cool, dark place, and allow to steep

for three weeks.

Strain and filter alcohol mixture. Add the glycerine.

In a scrupulously clean pan, boil the water. Add the

sugar, stirring rapidly. When the sugar is dissolved,

remove from heat. Allow the sugar syrup to return to

room temperature.

Add the syrup to the alcohol mixture. Store in a tightly

capped glass bottle. The liqueur is better when aged for

3 or more months.

—————————————————-

C H E R R Y L I Q U E U R

—————————

(Tested on raspberries, blackberries and a mix of both).

Start with fresh fruit. Place cleaned fruit into a jar.

Add very strong alcohol just so it barely covers all of

the fruit.

-I used double distilled vodka (alcohol content probably

about 55-65%). -Beware though- Apparently operating a

still is VERY illegal 😉

Let the covered jar sit for about a week and a half (it’s

covered so the alcohol doesn’t evaporate). Note that no

fermentation takes place here- all that happens is that

the fruit soaks up the alcohol, and releases some of its

juices. Depending on the type of fruit the level of fluid

may decrease. Once you’ve decided that the fruit has

soaked in much of the alcohol gently pour off the fluid

so as not to blemish the fruit (try one now for a taste

experience :-). Call this (very strong) fluid rack #1.

During the following steps you probably should avoid

blemishing the fruit if at all possible.

Replace the fruit in the jar, but layer it with sugar.

How much sugar is a bit difficult to say here. I usually

tried to do my best to cover almost all of the fruit with

_some_ sugar. Cover the jar again. What happens now is

that the sugar makes the fruit give off its alcohol and

shrivel slightly. In a couple of days the level of juice

in the jar should reach almost the top of the fruit. This

means it is time to pour it off again, call this rack #2.

Now we repeat the layering with sugar step (getting

rack#3, rack#4, etc) until only a very small amount of

juice is released. I have been told that with cherries

this can be kept up until only a tiny little bit of

cherry skin is surrounding the pit. Each rack is sweeter

and sweeter.

With rasp[black]berries I got to rack #4 and then got

bored waiting for really small amounts of juice. So I

took the berries, threw them into a cloth and twisted the

hell out them to release the vestiges of alcohol and

juice. This was rack#5. The left over pulp can be used

with ice-cream. Note that this step is entirely optional,

four racks were plenty enough (but why waste alcohol :-).

Now comes the fun part:

Invite several friends (I used 5) and mix the different

racks in various proportions and get some feedback on how

they taste (too sweet, too alcoholic, too dry, etc).

Don’t use too many friends or else you won’t have any

left after the tasting. Now you should know what

proportions to mix the final product in. Disposing of

juice _not_ used in the final mix is left as an exercise

to the reader (I had some sweet stuff left over and use

it on ice cream).

Thoughts on the final mix:

In my case the final mix was very close to the ratio of

rack#1: rack#2: rack#3 etc. This was convenient because

I got the maximum of liqueur with minimal leftovers.

—————————————————–

R U M C R E A M L I Q U E U R

———————————

1 can (14 oz) sweetened condensed milk

1 cup dark rum

1 cup heavy cream

1/4 cup chocolate-flavored syrup

4 tsp instant coffee powder

1/2 tsp ground cinnamon

1/2 tsp vanilla extract

1/4 tsp coconut extract

Combine all ingredients in blender or food processor.

Whirl at high speed until well blended and smooth.

Serve immediately over ice. Or cover tightly and

store in refrigerator up to 2 weeks. Stir before

serving.

—————————————————-

I R I S H C R E A M

———————

1 can (14 oz) SWEETENED condensed milk

1-3/4 C Irish whiskey (I’ve substituted Canadian Club

with success even though the flavor is quite different)

4 eggs (fresh uncracked grade A eggs are imperative since

this won’t be cooked)

1 C cream (the calorie conscious can fool yourselves with

half-half or milk)

2 T chocolate syrup

1 T powdered coffee

1 t vanilla extract

1/2 t almond extract

Combine all ingredients in a blender until smooth. Store

in the

refrigerator for up to one month.

———————————————

B A I L E Y’S I R I S H C R E A M

————————————

In blender, combine

1 pint half and half

2 eggs

1 1/2 cup Irish whiskey (Canadian Club works too)

2 tblsp. chocolate syrup

dash cinnamon

1 tsp. vanilla

Blend until mixed well, serve cold. Stores up to two

weeks in the fridge, but it’s never lasted that long :-).

—————————————————–

G L U E W E I N

—————

4 litres of cheap red wine

250 ml of cheap brandy/vodka

1 cup sugar

juice of 3 Lemons

pinch of carddamon

6 cinnamon sticks

6 full slice of lemon approx 5mm thick

1 bay leaf……

Chuck all ingredients in large pot EXCEPT for the sugar.

Cover , simmer gently for 10 mins, taste. Now add 2

teaspoons of sugar per person (level NOT heaped) Simmer

for 10 mins.

Place lemon slices in glass mugs and ladel the concotion

into glass…. The lemon must float. If not, disgard

lemon and cut new slices…. The secret is to drink the

hot mixture thru the lemon..it gives a very distinctive

flavour.

CAUTION:::::: DO NOT ALLOW THE MIXTURE TO BOIL:::::::::

(after all you wouldn’t want all that alchol to

evaporate would you?)

Variations of this:

Rum instead of brandy/vodka, more sugar less sugar……

above will serve 6 people adaquetly, it depends on how

drunk you wish to get.

I have tried to lessen the amount for less people but it

never tasted the same, so I just make it up and store it

in fridge and reheat when needed.

——————————————————

M E A D

——-

3 lbs honey(lighter the better )

1 lemon

1 orange

1/2 onz citric acid,

Tannin 2-3 drops or yeast 1/16th onz

METHOD:

1. Put honey into large pot add hot water to make up

total to 1 gallon stir well until honey melts, simmer low

for further 5 mins.

2. Add the juice of lemon and orange, the tannin and

citric acid.

3. Strain liquid into fermentation vessel,place in warm

spot and plug the top with cotton wool.

Wait 4 days then……

4. Now fit fermentation lock onto vessel.

ASIDE ( glass jar large enough to take all the liquid

is all that is needed

To make ferm.vessel..as for the lock…use a

rubber bung with a hole punched into the top..now buy an

air lock (used in beer fermenting) and use that as the

lock …cost… $2.50)

5. After the mixture stops bubbling (approx 3-5 days)

syphon into sterilised container add one Campden tablet

and close the container with air lock.

6. Let stand until clear then syphon into sterilised

bottles,add 1 teaspoon ofsugar per 750ml bottle and

cap…wait 14 days then drink.

—————————————————-

R U M C R E A M

—————–

1 14oz can of sweetened condensed milk

1 egg

8 oz Myers (very) Dark Rum

1 tbls (real) vanilla

Place all ingredients in a blender and blend on medium

for 3-5 minutes.

Place in the refrigerator overnite (waiting is the

hardest part of this recipe).

——————————————————

I R I S H C R E A M L I Q U E U R

————————————-

1 3/4 C. liquor (Irish whiskey, brandy, rum,

bourbon, scotch, vodka or rye whiskey)

1 (14 oz.) can Eagle Brand Milk

1/2 pint Whipping Cream

4 Eggs (grade A uncracked)

2 Tbsp. Chocolate Flavored Syrup

2 tsp. Instant Coffee

1/2 tsp. Almond Extract

Blend (use blender) all ingredients untill

smooth. Store tightly covered in refrigerator. Shake

before serving. Keeps up to one month.

——————————————————-

H O M E – M A D E C R E A M C O R D I A L

———————————————

1 (14 oz.) can Eagle Brand Sweetend Milk

1 1/4 C. liqueur (almond, coffe, orange or mint)

1 C (1/2 pint) whipping or light cream

4 eggs (Grade A clean, uncracked)

In blender container, combine all ingredients;

blend until smooth. Serve over ice if desired. Store

tightly covered in refrigerator up to one month. Stir

befoer using. (Makes about 1 quart.)

——————————————————

F R A N K’S G A L I A N O

—————————

2 C. Sugar

1 C. Water

Boil gently for 5 min. Cool completely and add:

3 tsp Pineapple Extract

3 tsp Vanilla Extract

1/2 tsp Bananna Extract

1/4 tsp Anise Extract

5 drops yellow food coloring

1/5 100proof Vodka

Mix and pour into bottle. Drink and enjoy.

——————————————————-

Vanilla-Coffee Liqueur

Makes 5 cups

1 1/2 cups brown sugar, packed

1 cup granulated sugar

2 cups water

1/2 cup instant coffee powder

3 cups vodka

1/2 vanilla bean, split (or 2 teaspoons vanilla extract)

Combine sugars and water. Boil for 5 minutes. Gradually stir in

coffee. Cool. Add vodka and vanilla and mix thoroughly. Cover and let

ripen for 1 month. Remove vanilla bean.

A friend of mine makes Kahlua quite frequently. I asked

her for her recipe.

1 qt. water

3 c. sugar

4 Tbsp. instant coffee

Bring to boil. Reduce heat and simmer 1 hour.

let cool and 1 Tbsp. Vanilla and either a pint or fifth

of Vodka.

Drink and Enjoy!!

Theresa

ua2

To make Kahlua:

4 cups water

4 cups sugar

2 oz good instant coffee

1 vanilla bean

1 Fifth Cheap Bourbon (that’s a 750ml bottle)

Simmer water, sugar, and coffee until the sugar

dissolves. Put vanilla

bean and bourbon in a gallon jug and add the coffee syrup

you just

prepared. Cover and let sit one month.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Fruit Liqueur

(Tested on raspberries, blackberries and a mix of both).

Start with fresh fruit. Place cleaned fruit into a jar.

Add very strong alcohol just so it barely covers all of the fruit.

-I used double distilled vodka (alcohol content probably about 55-65%).

-Beware though- Apparently operating a still is VERY illegal 😉

Let the covered jar sit for about a week and a half (it’s covered so

the alcohol doesn’t evaporate). Note that no fermentation takes place

here- all that happens is that the fruit soaks up the alcohol, and

releases some of its juices. Depending on the type of fruit the level

of fluid may decrease. Once you’ve decided that the fruit has soaked

in much of the alcohol gently pour off the fluid so as not to blemish

the fruit (try one now for a taste experience :-). Call this (very

strong) fluid rack #1.

During the following steps you probably should avoid blemishing the

fruit if at all possible.

Replace the fruit in the jar, but layer it with sugar. How much sugar

is a bit difficult to say here. I usually tried to do my best to cover

almost all of the fruit with _some_ sugar. Cover the jar again. What

happens now is that the sugar makes the fruit give off its alcohol and

shrivel slightly. In a couple of days the level of juice in the jar

should reach almost the top of the fruit. This means it is time to pour

it off again, call this rack #2.

Now we repeat the layering with sugar step (getting rack#3, rack#4,

etc) until only a very small amount of juice is released. I have been

told that with cherries this can be kept up until only a tiny little

bit of cherry skin is surrounding the pit. Each rack is sweeter and

sweeter.

With rasp[black]berries I got to rack #4 and then got bored waiting for

really small amounts of juice. So I took the berries, threw them into a

cloth and twisted the hell out them to release the vestiges of alcohol

and juice. This was rack#5. The left over pulp can be used with

ice-cream. Note that this step is entirely optional, four racks were

plenty enough (but why waste alcohol :-).

Now comes the fun part.

Invite several friends (I used 5) and mix the different racks in

various proportions and get some feedback on how they taste (too sweet,

too alcoholic, too dry, etc). Don’t use too many friends or else you

won’t have any left after the tasting. Now you should know what

proportions to mix the final product in. Disposing of juice _not_ used

in the final mix is left as an exercise to the reader (I had some sweet

stuff left over and use it on ice cream).

Cherry Liqueur

Fill a Jar with cherries.

Add alcohol to cover all the cherries.

Let sit for a week or so, by this time the cherries should have swelled and

there should be less liquid in the jar.

Pour off the liquid.

a)Layer the cherries with sugar and let sit another week.

b)Pour off resulting fluid.

c)Repeat steps a) and b) until the cherries are so small that they’re

just basically the pit covered with a very thin skin.

Now mix all the batches that you poured off to suit your taste. The

first is most bitter, the last is the sweetest.

Irish Cream Liqueur

1 can (14 oz) SWEETENED condensed milk

1-3/4 C Irish whiskey

4 eggs (fresh uncracked grade A eggs)

1 C cream

2 T chocolate syrup

1 T powdered coffee

1 t vanilla extract

1/2 t almond extract

Combine all ingredients in a blender until smooth. Store in the

refrigerator for up to one month.

Baileys Irish Cream

1 Cup Irish Whiskey

1 Can sweetened condensed milk

3/4 Cup Whipping cream

4 eggs

1 T Sugar

2 tsp chocolate extract

2 T vanilla

1/2 T coconut extract

2 tsp instant coffee

Blend all ingredients together. Store a couple of days in the

refrigerator. Drink & Enjoy.

Homemade Bailey’s Irish Cream

1 pint half and half

2 eggs

1 1/2 cup Irish whiskey (Canadian Club works too)

2 tblsp. chocolate syrup

dash cinnamon

1 tsp. vanilla

Blend until mixed well, serve cold. Stores up to two weeks in the

fridge, but it’s never lasted that long :-).

Bailey’s

3 eggs

1 teaspoon coconut essence (extract)

1 1/2 tablespoons chocolate syrup

1 cup of whiskey

1/2 teaspoon coffee powder

Blend all ingredients in ablender for no longer than 2mins.

Pour over ice and enjoy straight away.

GLUEWEIN

4 litres of cheap red wine

250 ml of cheap brandy/vodka

1 cup sugar

juice of 3 Lemons

pinch of cardamom

6 cinnamon sticks

6 full slice of lemon approx 5mm thick

1 bay leaf……

Chuck all ingredients in large pot EXCEPT for the sugar, cover , simmer

gently for 10 mins ,taste. Now add 2 teaspoons of sugar per person

level NOT heaped….. simmer for 10 mins.

Place lemon slices in glass mugs and ladle the concoction into

glass…. the lemon must float.If not ,discard lemon and cut new

slices…. the secret is to drink the hot mixture thru the lemon..it

gives a very distinctive flavour.

Homemade Cream Cordial

1 (14 oz.) can Eagle Brand Sweetened Milk

1 1/4 C. liqueur (almond, coffee, orange or mint)

1 C (1/2 pint) whipping or light cream

4 eggs (Grade A clean, uncracked)

In blender container, combine all ingredients; blend until smooth.

Serve over ice if desired. Store tightly covered in refrigerator up

to one month. Stir before using. (Makes about 1 quart.)

CREAMY RUM LIQUEUR

400ml can condensed milk

300ml cream

300ml milk

up to 3/4 cup rum (preferably Bundy-rum)

2 tablespoons chocolate sauce

2 teaspoons instant coffee dissolved in

2 teaspoons boiled water

Mix all ingredient’s slowly in a blender. Serve chilled.

Keeps sealed in the fridge, for 2 weeks.

Homemade Kahlua

1 qt. water

2 1/2 cups sugar

3 tablespoons instant coffee

1 tablespoon vanilla

2 1/2 cups vodka

Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY

slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add

vanilla and vodka. Makes 7 cups.

Tia-Maria

1 cup of water

3/4 to 1 cup of brown sugar

4 taespoons coffee powder

Boil for 10 mins and let cool.

Add 1 cup of Bundy Rum

4 teaspoons vanilla essence

Put in clean bottle(s) and leave for 1 week before using

KAHLUA

3 cups sugar

3 cups water

1/4 cup instant coffee

Mix the above and bring to a boil, then simmer for 1 1/2 hours. Bring

the mixture to room temperature, then add:

5 tbsp vanilla extract

1 bottle of white rum

1/2 bottle of triple sec

GRAND ORANGE-COGNAC LIQUEUR

Grand Marnier is a classic orange liqueur to be savored. While ordinary brandy

can be used, we recommend a good cognac or French brandy for best flavor. Ready

in 5 to 6 months. Makes about 1 pint.

1/3 cup orange zest*

1/2 cup granulated sugar

2 cups cognac or French brandy

1/2 tsp glycerine

Place zest and sugar in a small bowl. Mash and mix together with the back of a

wooden spoon or a pestle. Continue mashing until sugar is absorbed into the

orange zest and is no longer distinct. Place into aging container. Add cognac.

Stir, cap and let age in a cool dark place 2 to 3 months, shaking monthly.

After initial aging, pour through fine mesh strainer placed over medium bowl.

Rinse out aging container. Pour glycerine into aging container and place cloth

bag inside strainer. Pour liqueur through cloth bagStir with a wooden spoon

to combine. Cap and age 3 more months before serving.

*Note: Authentic Grand Marnier uses bitter Haitian oranges to produce its

classic taste. You may use any type of orange peel you wish; however, a bitter

type, such as Seville, is preferred for authenticity.

KAHLUA

Bring 3 cups of water, 3 cups of sugar and 1/4 cup of instant coffee

to a boil, then simmer for 1 1/2 hours.

Cool to room temperature and add 1 fifth of white rum and 1/2 of a

fifth of Triple Sec.

Homemade Kahlua

1 qt. water

2 1/2 cups sugar

3 tablespoons instant coffee

1 tablespoon vanilla

2 1/2 cups vodka

Bring water, sugar and coffee to a boil in a saucepan. Simmer VERY

slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add

vanilla and vodka. Makes 7 cups.

Coffee-Vodka

2 cups water

2 cups white sugar

1/2 cup dry instant coffee

1/2 chopped vanilla bean (I use vanilla extract about 1 to 2 t.)

1 1/2 cups vodka

caramel coloring (optional)

Boil water and sugar until dissolved. Turn off heat. Slowly add dry

instant coffee and continue stirring. Add a chopped vanilla bean to the

vodka, then combine the cooled sugar syrup and coffee solution with the

vodka. Cover tightly and shake vigorously each day for 3 weeks. Strain

and filter. Yield: about 4 cups

I do substitute vanilla extract for the vanilla bean because I always have

the extract on hand. I also don’t usually wait three weeks to drink it.

If you use the extract you only have to wait a short while to try it.

(Like about 5 minutes :-).

Its also best to let the sugar mixture cool completely so the vodka won’t

evaporate when its added. I’ve never added the caramel coloring. You

really don’t need it.

If you like a smoother feel to the liqueur you can add about 1 teaspoon of

glycerine to the finished product.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Categories: Vietnamese, Beverages

Yield: 4 servings

1/4 c Chopped fresh lemongrass tops or

2 tb Dried flakes

4 c Boiling water

Sugar to taste

Preheat teapot with boiling water; discard water. Add lemongrass and

boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten

to taste, and serve in tall glasses with ice.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 cup sugar

2 stalks lemongrass, bruised cut into 1/2" pieces

3 cup water

juice of 3 lemons

juice of 2 limes

pinch salt

1/2 quart ice

1 lemon thinly sliced

2 stalks lemongrass cut into 2" pieces

Combine the sugar, lemongrass and water in a small saucepan and

bring to a boil. Stir to dissolve the sugar and simmer for 20

minutes. Remove from heat and let sit for 1 hour before straining

into a glass pitcher. Before serving, add the lemon juice, lime

juice, salt to the syrup. Stir well and add the ice. Serve lemonade

in tall glass with lots of ice. Garnish with lemon slices and

lemongrass pieces. Makes about 1 quart.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

A handful of fresh lemongrass leaves, preferable the soft grassy tops,

or the top half of 12 fresh green stalks

3 cups cold water

1/4 cup sugar syrup

Cut the leaves or tops into 2-inch lengths, measure out 1 1/2 cups,

loosely packed. In a blender, combine the tops, water and syrup and

blend at high speed until the water is a vivid green and the lemongrass

leaves are reduced to fine, short, needlelike pieces, about 1 minute.

Strain through a very fine sieve into a large pitcher, spoon off and

discard green foam. Taste to see if it’s sweet enough, and add more

syrup if you like. Serve in tall glasses over ice.

Sugar syrup

1 cup sugar

1 cup water

Combine sugar and water and bring to a boil. Reduce heat and cook

until liquid has thickened and colored slightly, about 5 minutes.

Cool.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 packet lemon herbal tea

lemon juice

sugar

water

Boil the water. Pour some lemon juice into the bottom of a tea

cup, enough to completely cover the bottom. Add enough sugar so

that there is a lemon-sugar paste, steep tea in this mixture, serve.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

6 cups water

3/4 cup sugar

4 medium lemons

Place water and sugar in pitcher. Mix well until sugar is dissolved.

Zest lemons for 1 tablespoon of zest (see notes). Juice lemons

for 1/2 cup of juice. Add juice and zest to pitcher. Mix well.

Refrigerate until ready to serve. Serve over ice and garnish with

fresh mint and a slice of lemon.

I don’t use the zest. I don’t care for tiny "floaties" in my

drinks. So I use an extra lemon and slice it paper thin and add

the slices.

Sugar on the rim of a glass makes for an attractive garnish. Dip

the rim of the glass (about 1/2-inch down) into liquid, such as

water or a juice from your punch mixture. Dip the rim into granulated

sugar and refrigerate the glass until the sugar dries.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

2 lemons — white pith removed

1/2 cup water

1/4 cup simple syrup — recipe in directions

1 1/2 cups crushed ice

FOR EACH SERVING: Place 2 lemons, simple syrup, and water in a blender

with top on and blend at medium speed until lemons are liquified. Add

ice and blend on high until pureed (3 to 4 minutes). Serve in a tall

glass with a straw and iced tea spoon and garnish with a lemon wheel.

CHEF’S NOTE: Recipe can be adjusted to your personal preferences for

sweetness or tartness.

SIMPLE SYRUP: 1 cup water 2 cup sugar Place sugar and water in a heavy

saucepan and bring to a boil. Boil for five minutes and transfer to a

container to cool. Can be refrigerated for up to 6 weeks.

Squeaks

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 1/2 Cups sugar

1/2 Cup boiling water

1 Tablespoon grated lemon rind

1 1/2 Cups fresh lemon juice

5 Cups cold water

Lemon or lime slices

Fresh mint sprigs

Combine sugar and boiling water, stirring until sugar dissolves. Add

lemon rind, lemon juice, and cold water; mix well. Chill.

Serve over ice. Garnish with lemon or lime slices and fresh mint

sprigs.

NOTES : Yield: about 7 1/4 cups.

Old-Fashioned Lemonade

1 Cup lemon juice (about 6 lemons) — freshly

squeezed

3/4 Cup sugar

4 Cups cold water

1 Whole unpeeled lemon — cut crosswise

ice cubes

In a large pitcher, combine lemon juice and sugar. Stir to dissolve

sugar. Add water, lemon slices and ice cubes.

Makes about 6 (8-ounce) servings.

Strawberry Lemonade

1 Quart Fresh Strawberries — Hulled

3 Cups Cold Water

3/4 Cup Lemon Juice

3/4 Cup Sugar

2 Cups Club Soda — Chilled

Ice

Up to 1 cup sugar may be used to sweeten lemonade.

Garnishes could be more strawberries and/or mint leaves.

Place strawberries in blender (save some for garnish) add lemon juice,

cold water and sugar; whirl til blended to a texture you prefer. Pour

into glasses and add club soda and ice. Can use some ice cubes while

blending the ingredients if you like.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Categories: Beverages, Indian

Yield: 30 servings

30 c Water

1 7/8 c Fresh lime juice

2 1/2 c Fresh lemon juice

5 c Maple syrup

1 7/8 tb Freshly grated ginger

1/2 ts Cayenne, optional

Combine all ingredients in a large pitcher or punch bowl. Serve at room

temperature or chilled.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

Title: HONEY-MINT LEMONADE

Categories: Beverages, Roberts

Servings: 4

2 c Water 1 c Fresh lemon juice

1/2 c Honey Sugar

4 Sprigs fresh mint Ice

COMBINE WATER AND HONEY in saucepan and bring to boil over high heat.

Remove from heat. Add mint and let cool. Pour liquid through strainer into

pitcher and discard mint. Add lemon juice. Taste and add sugar to desired

sweetness. Chill. To serve, fill glasses with ice and pour in lemonade.

Makes 1 Quart

Title: Make-Ahead Lemonade Base and Fruit Variations

Categories: Beverage, Fruit, Lemon, Sherbet

Servings: 1

For a refreshing glass of Lemonade Base and 1/2 cup

Old-fashioned lemonade, in a Cold water. Add ice cubes

Tall glass stir together 1/2 And serve.

Cup of the Make-Ahead

MMMMM————————–LEMONADE-BASE——————————-

2 1/2 c Water 1/2 ts Finely shredded lemon peel

1 1/4 c Sugar 1 1/4 c Lemon juice

For sugar syrup, in a medium saucepan heat and stir water and sugar over

medium heat till sugar is dissolved. Remove from heat and cool about 20

minutes.

Add lemon peel and lemon juice to the sugar syrup. Pour into a covered jar

and chill. Store lemonade base in the refrigerator for up to 3 days. Use

to make the Lemon Sherbet Float, the Strawberry lemonade slush or the

Tropical Lemon Iced Tea. Makes about 5 cups of lemonade base.

LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon

taste–): For each serving, place 1 or 2 small scoops lemon sherbet in a

tall glass. Pour 1/2 cup carbonated water over the sherbet. Sprinkle with

fresh raspberries or blueberries, if desired. Serve immediately. (187

calories)

STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one–): For each

serving, in a blender container combine 1/2 cup fresh or frozen unsweetened

strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar.

Blend till smooth. With blender running, add about 1 cup ice cubes, one at

a time, through opening in lid till strawberry mixture becomes slushy. Pour

into a tall glass. Garnish slush with a fresh strawberry half, if desired.

Serve immediately. (198 calories)

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

1 handful ice

1/2 large lemon

1/4 cup sugar

Fill a 16 oz insulated cup about 3/4 full of loose ice pieces,

Squeeze the lemon juice into the cup, (add lemon wedges or rind if

you want to, I do) Fill cup to within 3/4 inch from top with water,

Add about 1/4 cup of sugar, (more or less to taste, important that

sugar is added last)

Place a larger tapered cup over contents cup, and shake back and

forth until sugar is mostly dissolved, (blenders or mixers are

cheating!).

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

To make a 16 oz glass:

1/2 heaping cup sugar

2 lemons, cut in half

water

ice

Put sugar in glass, squeeze lemon juice into glass, drop in the

rest of the lemon, add ice & water to fill and shake.

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

"For drink the peasant diet had kvas, which was much like the ‘small

beer’ of Western Europe. It could be made from grain and malt, but was

often made from leftover dark bread soaked in hot water and allowed to

ferment for a few hours; sugar, fruit or honey was customarily added as a

sweetener. The finished brew could be drunk on the spot or bottled for

later use; in some households a part of the brew served as a fermented

stock for soups. Homemade kvas is somewhat effervescent and only

slightly alcoholic. It has never enchanted many non-Russians, but it had

an important place in the peasant diet. It was cheap and the yeast

suspended in it, like the vegetables in shchi [cabbage soup] or borshch

[beet soup], formed a nutricious supplement to a limited diet."

Kvas (Mint-Flavoured Bread Beer)

To make 6 cups

1 pound day-old black bread or Danish pumpernickel

2 tablespoons active dry yeast

1 cup sugar

1/4 cup lukewarm water (110 – 115F)

2 tablespoons fresh mint leaves or 1 tablespoon crumbled dried mint

2 tablespoons raisins

Preheat the oven to 200F. Place the bread in the oven for about 1 hour,

or until it is thoroughly dry. With a heavy knife, cut and chop it

coarsely. Bring 6 quarts of water to a boil in an 8-quart casserole and

drop in the bread. Remove from heat, cover loosely with a kitchen towel,

and set it aside for at least 8 hours. Strain the contents of the

casserole through a fine sieve set over another large pot or bowl,

pressing down hard on the soaked bread with the back of a large spoon

before discarding it.

Sprinkle the yeast and 1/4 teaspoon of the sugar over the 1/4 cup of

lukewarm water and stir to dissolve the yeast completely. Set aside in a

warm, draft-free spot (such as an unlighted oven) for about 10 minutes,

or until the mixture almost doubles in volume. Stir the yeast mixture,

the remaining sugar and the mint into the strained bread water, cover

with a towel, and set aside for at least 8 hours.

Strain the mixture again through a fine sieve set over a large bowl or

casserole, then prepare to bottle it. You will need 2 – 3 quart-sized

bottles, or a gallon jug. Pour the liquid through a funnel 2/3 of the

way up the sides of the bottle. Then divide the raisins among the

bottles and cover the top of each bottle with plastic wrap, secured with

a rubber band. Place in a cool — but not cold — spot for 3 – 5 days,

or until the raisins have risen to the top and the sediment has sunk to

the bottom. Carefully pour off the clear amber liquid and re-bottle it

in the washed bottles. Refrigerate until ready to use. Although

Russians drink kvas as a cold beverage, it may also be used as a cold-soup

stock in okroshka [chilled vegetable soup with meat] or botvinia [green

vegetable soup with fish].

Category: Beverages & Drinks Recipes

Recipe ingredients and directions:

A kir is roughly 1/4 oz. creme de cassis and 5 oz. white wine.

A kirroyale is the same thing, but with champagne substituted for the wine.

Chambord makes a nice variation.

Category: Beverages & Drinks Recipes