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Post by Jagathara on May 31, 2005 22:53:25 GMT -7
MOJITO Recipe Summary Difficulty: Easy Prep Time: 5 minutes Yield: 4 servings User Rating:***** Ice 6 ounces light rum 12 mint sprigs, or spearmint, 8 roughly broken apart 6 tablespoons fresh lime juice 4 tablespoons sugar Club soda 4 slices lime Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda. Garnish each with a slice of lime and a sprig of mint. Bacardi Mojito<----- COOL
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Post by ironman on Jun 1, 2005 13:41:51 GMT -7
Recipe Summary Difficulty: None Prep Time: << 1 minute Yield: Variable User Rating:********** A glass (no plastic) glass Glenlivet 15 YO French Oak Reserve Pour whiskey into glass. Sniff & savor. Consume. Repeat as desired.
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Post by Jagathara on Jun 5, 2005 23:34:52 GMT -7
L0l, I gave you 2 good karma for that, Ironman.
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Post by Jagathara on Jul 1, 2005 2:58:31 GMT -7
From Kathy Hamlin, Hailed as Canada’s national cocktail, a bartender in Calgary, Alberta, Canada, by the name of Walter Chell, in the late 1960s is credited with the invention of this fabulous version of the Bloody Mary. Mott's later came out with Clamato juice and teamed with Chell to promote this drink. Rumor has it that it was one of Tony Bennet's favorite drinks and served to him in Las Vegas at the Ceasar Hotel. INGREDIENTS: 1 1/2 oz. Vodka Dash of Worcestershire sauce Dash of Tabasco sauce Dash of Lemon juice Celery salt Pepper Clamato juice Garnish PREPARATION: Over ice in a tall glass, add spices, then vodka. Fill with Clamato juice & stir. Garnish with a celery stick & lime wedge.
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Post by Jagathara on Jul 1, 2005 10:07:40 GMT -7
The glass is almost always rimmed with celery salt for this drink. Walter Chell was working at the Calgary Inn, home of the posh 'Owl's Nest Restaurant' when he came up with this wildly popular drink. We preseason the clamato juice by the gallon and a little known secret ingredient used by them (and a few other hotels and restarants) is a couple of tablespoons of HP sauce per gallon of mix. (The hospitality industry is rather incestuous...hard to keep secrets..lol)
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Post by Jagathara on Jul 2, 2005 0:20:09 GMT -7
Recipe Summary Difficulty: Easy Prep Time: 3 hours Yield: 10 servings
2 bottles dry white wine 3/4 cup brandy 1/2 cup triple sec 3/4 cup simple syrup (equal parts of sugar and water, heat until sugar dissolves and cool) 3/4 cup passion fruit puree 3 oranges, sliced into thin rounds 3 green apples, cored and sliced thin 2 lemons, sliced into thin rounds
Combine all ingredients in a large pitcher. Refrigerate three hours. Serve over ice.
*I make a mango sangria based on this recipe to serve out on the lawn during Stampede. The puree I use is quite sweet so I do not add the simple syrup but I do add club soda just before serving.*
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Post by Jagan on Sept 6, 2005 0:52:30 GMT -7
CRANTINI Recipe Summary Difficulty: Easy Prep Time: 3 minutes Yield: 1 servings 2 oz. Grey Goose L'Orange Vodka 2 oz. cranberry juice Pour over cracked ice in a glass cocktail shaker. Stir briskly till ice cold. Strain into a chilled cockail glass. Garnish: twist of lemon
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Post by Jagan on Sept 6, 2005 1:10:45 GMT -7
"Description: Patron Anejo is a delicate blend of uniquely aged tequilas. As in many premium red wines the blends [must be adjusted for each vintage. The same care and attention is paid when blending Patron Anejo. All the aged tequilas are aged in small, white oak barrels. Patron Tequila, like the great wines and congacs of the world, is exceptional for a reason. It begins with the finest growing region in Mexico. High in the mountains of Jalisco exists a region which allows with perfect soil and climate which allows the sugar and acid balances of the Weaber Tequilana Blue Agave to mature and produce an 'Agave Pina' unequaled elsewhere in the world. Like premium wine grapes, the sugar acid balance must be perfecxt before harvest. Patron tequilas are the only tequilas truly produced in the traditional handmade fashion. After harvest the 'pina' are carefully selected, trimmed and then slowly steam baked. When cooked to perfection, the 'pina' is macerated with large, natural, stone-milling wheels. The fermentation is done with the fiber of the 'pina' which helps impart its unique flavour and smoothness. After a double distillation process the tequila is aged in small oak barrels. When properly aged the tequila is fine filtered and ready for careful hand bottling. Each bottle is invidually signed and given a unique bottle number due to the limited number produced." 'Nuff said. www.patrontequila.com
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Post by RAIVEN on Oct 15, 2006 20:20:27 GMT -7
Chocolate Banana Martini --------------------------------------------------------------------------------
Ingredients: 2 parts Vodka (Ketel One) 1 part white Creme de Cacao 1 part Banana liqueur (99 Bananas)
Instructions: Fill mixing glass with ingredients, stir and pour into chilled martini glass. Add Hershey's kiss or Godiva choclate for a garnish.
Drink Category: Cocktail
Glass Type: Cocktail glass
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Post by RAIVEN on Oct 15, 2006 20:33:08 GMT -7
MULLED WINE One bottle of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot) One peeled and sliced orange (keep peel to add zest to taste into cooking pot) ¼ cup of brandy 8-10 cloves 2/3 cup honey or sugar 3 cinnamon sticks 1 tsp fresh or 2 tsp ground ginger (allspice can be substituted) Serves 4-6 PREPARATION: Combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have blended well it is ready to serve. Ladle into mugs (leaving seasonings behind) and enjoy!
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Post by RAIVEN on Jan 11, 2007 0:41:16 GMT -7
Mix it up <<<<Video demonstration of drink recipes.
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Post by RAIVEN on Jan 11, 2007 0:45:12 GMT -7
Singapore Sling Recipe courtesy Emeril Lagasse 2 cups ice cubes 1 1/2 ounces Gin 2 ounces Lemon mix 2 ounces club soda 2 ounces 7-Up 1/2 ounce cherry brandy 2 maraschino cherries 1 slice fresh orange 1 cocktail umbrella Fill a mixing glass with ice. Add the gin and lemon mix. Place a metal shaker over the glass, invert, and shake 3 to 4 seconds. Pour the mixture into a Singapore Sling glass (ice included). Fill the glass with the club soda and 7-Up. Float the brandy on top. Garnish with the cherries, orange slice and umbrella.
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