Rum Cobbler
How to make the Rum Cobbler – In an Old Fashioned Glass, dissolve the Sugar in the Club Soda. Add Crushed Ice until the glass is almost full. Add the Rum. Stir well. Garnish with the Cherry and the Orange and Lemon slIces.
Menu
RECIPES THAT INCLUDE:
How to make the Rum Cobbler – In an Old Fashioned Glass, dissolve the Sugar in the Club Soda. Add Crushed Ice until the glass is almost full. Add the Rum. Stir well. Garnish with the Cherry and the Orange and Lemon slIces.
How to make the Pineapple Gingerale Smoothie – Throw everything into a blender and liquify.
How to make the Pendennis – In an Old Fashioned Glass, dissolve the Sugar in a few drops of Water. Almost fill the glass with Crushed Ice. Add the bourbon. Stir well and garnish with the Lemon slIce.
How to make the Rolf’s Scandinavian Glogg – take seeds out of cardamom pods, put the seeds and the rest of the spIces (1-4) in Cheesecloth bag. combine 1qt Port, 1qt Red Wine, raisins and spIce bag, simmer for 15-20 minutes. add remaining Port, Red Wine and Almonds, heat through (but not hot enough to evaporate remaining alcohol). In another pan, Mix Sugar with 1/3 of the Brandy, light Brandy on fire and melt Sugar. When Sugar is melted add remaining Brandy. Then combine with the wine/Port Mixture. Drink!!!
How to make the Moment Brutale – Mix everything except the liquor with Ice, strain it to remove the shell and skin, blend with liquor.
How to make the Homemade Ginger Beer – Combine the crushed Ginger,Lime Peel,Juice and Sugar in a jar or bottle larger than 32 oz with a lid that can be tightly sealed. Pour in the boiling Water. Cover loosely and let cool to room temp. Dissolve the yeast in the lukewarm Water and add. Seal the jar as tightly as possible and let stand at room temp overnight. Chill, strain and serve.
How to make the Frozen Margarita #1 – Place Salt in a saucer. Rub rim of a Cocktail Glass with Lime wedge and dip glass into Salt to coat rim thoroughly, reserve Lime. Pour Tequila, Triple Sec, Lime Juice, and Crushed Ice into a blender. Blend well at high speed. Pour into a Cocktail Glass.
How to make the Jungle Boogie Punch – Make a Simple Syrup by boiling Brown Sugar, Water and Orange Peel for 30 minutes, then allow it to cool. Stir it together with the other ingredients in a large bowl. Garnish with chunks of Pineapple, Mango and Orange, and sprinkle with freshly grated Nutmeg before serving.
How to make the Homemade Advocaat – Blend all ingredients in a blender for 30 seconds until they are Mixed well. Pour into container, cap and refrigerate. Let it age for 1 to 2 weeks to mellow. The color will intensify as it ages, reaching a more traditional light shade of yellow.
How to make the Lemouroudji – Juice the Lemons. Peel and grate the Ginger. Place the grated Ginger and a liberal dash of the cayenne Pepper into a piece of Cheesecloth, and tie it into a knot. Let soak in the Water. After 15 minutes or so, add the Sugar, and the Lemon Juice. Chill, and serve.
How to make the Gin Cobbler – In an Old Fashioned Glass, dissolve the Sugar in the Club Soda. Add Crushed Ice until the glass is almost full. Add the Gin. Stir well. Garnish with the Cherry and the Orange and Lemon slIces.
How to make the Lady Godiva – Shake Sugar, Triple Sec, Lime and Lemon Juice with Ice. Strain into a highball glass. Fill with Brandy.
COCKTAIL
RECIPES
How to make the Atomic Cherries – Drain the liquid from a standard tub, carton or bottle of Maraschino Cherry.
How to make the Villa Park – Mix bourbon, Orange Juice and Pineapple Juice in Mixer. Shake well. Pour into
How to make the Blue Eye – Fill the glass with Ice and build ordinary with Vodka, Battery®, Sweet &
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.
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