RECIPES THAT INCLUDE:
How to make the Egg Nog – Williamsburg – Separate the Eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the Cream, Milk, and Sugar. Get back to the Egg White – WHIP IT (whip it good!) until . soft peaks. ” form. Fold the white into the rest. Gradually add the alcohol. Either add Nutmeg right away or sprinkle on top later. AGE for at least 2 hours in refrigerator uncovered.”
How to make the Egg Nog #1 – Beat yolks until light in color. Slowly add bourbon, Cognac, while beating at slow speed. Chill 3 hrs. Add Salt to whites, beat to peaks. Whip s Cream until stiff. Fold Whipped Cream into yolk Mixture, then fold in the beaten Egg Whites. Chill one hour. Serve with Nutmeg sprinkled on top. For thinner Mixture add 1 or 2 Collins Glasss of Milk. Serve in a Punch bowl or another big bowl.
How to make the CiocColato e cocco – Mix all ingredients thoroughly and pour in glass.
How to make the TropIcetto – Mix all ingredients in a shaker. Shake well and pour into a hurricane glass.
How to make the Tongue Tang® ler – Pour Baileys Irish Cream and Brandy into glass. Add Heavy Cream. Stir well and serve.
How to make the Root Beer Float #3 – Mix Galiano, Cola and Ice. Float Cream on top by pouring over the back of a spoon which is just touching the top of the Coke Mixture.
How to make the Jammie Dodger – Pour creme de framboise into a Shot Glass and layer surface with Heavy Cream poured over a spoon. Must be served at room temperature and drunk slowly and smoothly in one go.
How to make the Galliano® Herbal Liqueur Hotshot – Layer Galliano® Herbal Liqueur, then hot Coffee, then Cream. Sprinkle with a pinch of Nutmeg.
How to make the Drinking Green Creme de Menthe – Heat the Cream and Milk with the Cinnamon and Vanilla bean very slowly for 15-20 minutes. (If you don’t have any beans add 1-2 tsp of Vanilla after heating). Remove the bean and Cinnamon. Add the Green Creme de Menthe. Mix until fully melted. Serve topped with some very dense fresh Whipped Cream. Serves 1-2 depending upon how much of a glutton you are. For a richer Green Creme de Menthe, use 4 oz of Milk, 4 oz of Cream, 4 oz of Green Creme de Menthe. Serve in Coffee mug.
How to make the David Caradine – Mix in the order: cacao, menthe, Whiskey, Milk. Try to keep the layers separate. Float on the back of a spoon, tilt the glass and pour very gently, etc. I suggest tilting the glass. When you tilt the glass you can, when pouring the Cream/Milk, rotate the glass causing the Cream to swirl down through the other layers which looks good. Serve in an aperitif glass.
How to make the Campton Place Cafe Sonia – Lightly beat Cream with few drops Vanilla. Reserve. To warmed 7-oz. mug, add Metaxa, Amaretto, and Tia Maria® Coffee Liqueur. Pour in Coffee. Taste for sweetness: add Sugar if desired. Top with beaten Cream.
COCKTAIL
RECIPES
How to make the The Red and Black – Layer with Grenadine Syrup on top.
How to make the Pan Galactic Gargle Blaster #2 – Splash a puddle of Angostura® Bitters into a saucer and
How to make the Razzberi Kazi – Mix ingredients in a shaker with Ice. Pour into chilled Cocktail Glass.
How to make the The Feckin Bolox – take the Galliano® Herbal Liqueur and fill one third of the glass.
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