RECIPES THAT INCLUDE:
How to make the Champagne Punch #2 – Mix Sugar, Brandy and 5 bottles champagne in a Punch bowl. Then stir in Orange, Lemon and Lime slIced thin into rounds, Pineapple chunks and Ice. Stir until well Mixed. To complete, garnish with Strawberries and pour a final bottle of champagne theatrically over the top.
How to make the Cum Shot (B-Street Bar) – Sprinkle grains of Salt in bottom of Shot Glass. Pour equal parts of Peach Schnapps and irish Cream. Top with Whipped Cream. Drink is to be consumed with . no hands. ” (glass picked up with the mouth and slammed back in one . “swallow.. “) Creamy with just a hint of Salt to cut the sweetness.”
How to make the Castillian Green Creme de Menthe – Shift the Cocoa and Sugar together into a medium-sized saucepan. Dissolve the cornstarch in the Water, and stir into the Cocoa and Sugar until it is a smooth paste. BeGin heating the Mixture, stirring it with a whisk, and gradually pour in the Milk. Continue stirring with the whisk as you bring the liquid to a simmer. Allow the Green Creme de Menthe to simmer for about 10 minutes, stirring often, until it is thick, glossy and completely smooth. Serve sTeaming hot in Coffee mug. Serves six.
How to make the Bourbon Cobbler #2 – In a large wine glass, dissolve the Sugar in the Club Soda. Almost will the glass with Crushed Ice. Add the bourbon. Garnish with Strawberry, Lime and Pineapple wedges.
How to make the Apricot adventure – Crush part of the Mint together with the Sugar and some Zwack. Shake the rest of the Zwack with the Lime Juice and Ice and pour into the glass. Fill up with Club Soda and decorate with the remaining Mint and perhaps some Lime.
How to make the Bourbon Cobbler – In an Old Fashioned Glass, dissolve the Sugar in the Club Soda. Add Crushed Ice until the glass is almost full. Add the bourbon and stir well. Garnish with the Cherry, Orange and Lemon slIces.
How to make the Amaretto Liqueur – Combine Sugar and 3/4 Collins Glass Water in a small saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer until all Sugar is dissolved. Remove from heat and cool. In an aGing container, combine apricot halves, Almond Extract, Grain Alcohol with 1/2 Collins Glass Water, and Brandy. Stir in cooled Simple Syrup Mixture. Cap and let age for 2 days. Remove apricot halves. (Save apricot halves, can be used for cooking). Add Food Coloring and glycerin. Stir, recap and continue aGing for 1 to 2 months. Re-bottle as desired. Liqueur is ready to serve but will continue to improve with additional aGing.
How to make the Bisp – Let Sugar, Water, Vanilla and other spIces simmer for two hours. Strain. Add wine and alcohol. Serve.
How to make the Bourbon Cobbler #1 – In an Old Fashioned Glass, dissolve the Sugar in the Club Soda. Add Crushed Ice until the glass is almost full. Add the bourbon and stir well. Garnish with the Cherry, Orange and Lemon slIces.
How to make the Beachcomber – Place Sugar in a saucer. Rub the rim of a Cocktail Glass with Lime wedge and dip glass into Sugar to coat rim thoroughly, reserve Lime. In a shaker half-filled with Ice Cubes, combine Rum, Maraschino Liqueur, Cherry Brandy, and Lime Juice. Shake well.
How to make the Splurge – Start with glass of Soda then add other ingredients and stir.
COCKTAIL
RECIPES
How to make the Cristianne – Pour Blue Curacao in a champagne flute, followed by Vodka and White Wine. Then
How to make the El Blanco Gato Green Creme de Menthe – Pour 1/2 oz. of Kahlúa® , 1/4 oz.
How to make the Witch’s Brew – Shake all the ingredients together and serve in a chilled 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.
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