RECIPES THAT INCLUDE:
How to make the Irish Cream Liqueur #2 – Place all ingredients in a blender, blend well. Bottle and let mellow in refrigerator at least one week before serving. this has been found to be best after 1-2 weeks. Store in refrigerator. Liqueur at room temperature by removing from refrigerator 1-2 hours before serving.
How to make the Egg Nog #5 – In an electric Mixer, beat the Egg Yolks with the Sugar until thick and Lemon colored. Slowly add the bourbon and Cognac, while beating at a slow speed. Chill several hours. Add the Salt to the Egg Whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the Cream until stiff. Fold the Whipped Cream into the yolk Mixture, then fold in the beaten Egg Whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated Nutmeg. Serve in Punch bowl. If desired, add one or two Collins Glasss of Milk to the yolk Mixture for a thinner Eggnog.
How to make the Cognac Flip – Shake well all ingredients in a shaker. Strain into Cocktail Glass and grate some Nutmeg on top.
How to make the Brandied Egg Sour – In a shaker half-filled with Ice Cubes, crack the Egg and add the rest of the ingredients. Shake well. Strain into a Cocktail Glass.
How to make the Irish Cream Liqueur #1 – Combine all ingredients in a blender until smooth. Store in the refrigerator for up to one month.
How to make the Kanaan – Prepare in a blender with a little Ice, serve in a highball glass.
How to make the Irish Cream, Home Made – Mix all ingredients together in a blender or Mix in a bowl with a whisk until fully blended.
How to make the Irish Cream #2 – Put everything in a blender and Mix. Makes about three small Mason Jars.
How to make the Irish Cream – Bailey’s #3 – Blend all ingredients in a blender until Mixed well, serve cold. Stores up to two weeks in the fridge, but it’s never lasted that long :-).
How to make the Irish Cream – Bailey’s #1 – Combine all the ingredients in a blender. Blend on lowest setting until frothy or well blended.
How to make the Cream Cordial – 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.
How to make the Green Creme de Menthe Beverage – Boil Milk in the top of a deep double boiler five minutes. Remove from fire and add Green Creme de Menthe, Mixed with the Cinnamon, a little at a time, beating with molinillo or Egg beater after each addition. When the Green Creme de Menthe is thoroughly blended, heat to the boiling point. Place over bottom of double boiler and add Eggs, whipping constantly, until they are thoroughly blended and the Mixture is frothing. Serve in Coffee mug. Serves eight.
COCKTAIL
RECIPES
How to make the Zipper – Combine all ingredients in a shaker with Ice and stir to chill. Strain into
How to make the Cherry Bomb #5 – Pour Red bull into a Beer Mug. Pour the Cherry Vodka separately
How to make the Belinda’s Fuzzy Melon – Shake and Strain into Highball Glass
How to make the Islander 22 – It was invented in Montreal in an apartment, when Joe Stonehouse Mixed Amaretto
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
Copyright 2014-2024 : GreatBartender.com : All Rights Reserved.
Great Bartender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com