RECIPES THAT INCLUDE:
How to make the Berta’s Special – Combine the Tequila, Honey, Orange Bitters, Egg White and Lime Juice in a cocktail shaker half-filled with Ice Cubes. Shake vigorously, and strain into a Collins Glass filled with Ice Cubes. Fill with Soda Water, garnish with a slIce of Lime, and serve.
How to make the Melzinho – Mix the two ingredients and shake it well.You may serve it pure or with Ice on a small cafe glass
How to make the Sydney Sunrise Sunshine Cocktail – Mix the ingredients with a Mixer.
How to make the Hot Toddy – Brew Tea and fill tall glass 3/4 full. Mix in Honey. Mix in Brandy shots. Add Lemon slIce and enjoy.
How to make the Medd – Spread the yeast on a piece of bread. Boil the Water, Honey and Sugar. Stand in an earthenware pot. Skim off any scum. Add Lemon Juice, Clovess and Ginger. Leave to cool. When just warm, float the bread and yeast on the top. Cover with a clean cloth. Leave for about 6-8 days. Strain and bottle. Corks should be loose to start with. Leave for at least 5-6 months.
How to make the Rum Punch #2 – Dissolve Honey in warm Water. Put liquid Honey, Lemon Juice and Rum together in tall jug. Add Mint leaves and leave to stand while brewing Tea. Pour boiling Water in a jug and steeped Tea bag for 5 minutes. Remove Tea bag and chill Tea. Pour chilled Tea and Dry Ginger Ale and Rum Mixture. Stir well. To serve: pour over one Ice cube in each glass.
How to make the Firery Kiss – Coat rim of Shot Glass with Honey then por Red Cinnamon Schnapps(HOT DAMN)
How to make the Honey Liquor – Dissolve Honey in hot Water. The Water should not be hotter than 45 degrees Celsius. Let the Mixture cool down, then add spirit of wine.
How to make the Honey Lemonade – Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.
How to make the Scottish Highland Liqueur – Combine all ingreds in aGing container. Cover tightly and shake gently several times during the first 24 hrs. After 24 hrs, remove the Lemon zest. Cover again and let stand in a cool, dark place for 2 weeks, shaking gently every other day. Strain through a wire sieve to remove the Angelica Root and fennel. Return to aGing container, cover and let stand undisturbed in a cool dark place for 6 months. Siphon or pour clear Liqueur into a sterile bottle. The cloudy dregs may be saved for cooking.
How to make the Scotch Toddy – In a standard Coffee mug put the scotch, Honey and Tea bag. Pour boiling hot Water to fill mug. Steep for about one or two minutes. Then remove and dispose of Tea bag.
How to make the Bellamy Scotch Sour – Pour the Scotch, Orange Juice, Lemon Juice, Honey and Angostura® Bitters into a cocktail shaker. Shake well. Pour into an Old Fashioned Glass, garnish with Ginger, and serve.
COCKTAIL
RECIPES
How to make the Boozie – Shake ingredients in a cocktail shaker with Ice. Strain into glass.
How to make the Owen Moore – In a shaker half-filled with Ice Cubes, combine the Rum, Creme de Cacao,
How to make the Blue Fire – Pour the Jone’s into a Collins Glass and Mix in the Everclear® well,
How to make the Barber Chair Shot – Pour equal amounts of Tequila and Margarita Mix into separate Shot Glasses.
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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