Kahlúa® #2
How to make the Kahlúa® #2 – Simmer Water, Sugar, and Coffee until the Sugar dissolves. Put Vanilla bean and bourbon in a gallon jug and add the Coffee Syrup you just prepared. Cover and let sit one month.
Menu
RECIPES THAT INCLUDE:
How to make the Kahlúa® #2 – Simmer Water, Sugar, and Coffee until the Sugar dissolves. Put Vanilla bean and bourbon in a gallon jug and add the Coffee Syrup you just prepared. Cover and let sit one month.
How to make the Galliano® Herbal Liqueur – Boil Water, corn Syrup and Sugar for 5 minutes. Add the remaining ingredients and stir. Cover and let stand 1 month.
How to make the Hot Devilish Daiquiri – In 2 qt. micro Proof casserole, combine hot Water, Sugar, spIces, and concentrated Juices. Stir, then cook on HI 5-6 minutes or until Mixture boils. Heat Rum in micro Proof container on HI for 30 seconds. Ignite and pour over hot beverage. Ladle into Punch Collins Glasss for serving.
How to make the GrApple – 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 Gin Swizzle – In a shaker half-filled with Ice Cubes, combine the Lime Juice, Sugar, Gin, and Bitters. Shake well. Almost fill a cooling glass with Ice Cubes. Stir until the glass is frosted. Strain the Mixture in the shaker into the glass and add the Club Soda.
How to make the Hot Buttered Cranberry Punch – Crush Cranberry sauce with a fork. Mix with Sugar, spIces and Salt. Add Water and Pineapple Juice. Cover and simmer 2 hours. Ladle into mugs and float a pat of butter in each serving.
How to make the Eerie Witch’s Brew – In a 1 to 2 quart pan, bring 1 Collins Glass of Cranberry Juice and candied Ginger to a boil over high heat. Boil, uncovered, about 2 minutes, set aside. With a vegetable peeler, pare peel (colored part only) from Oranges: cut peel into thin 2 in long worms: or use an Oriental shredder to make long shreds. Add Orange Peel to Cranberry Mixture. Cover and chill at least 4 hours or as long as overnight. Juice Oranges: put Juice in a 6 to 8 quart pan or heavy bowl. Stir in Cranberry-Ginger Mixture, the 3 Collins Glasss Cranberry Juice, Apple concentrate, Limeade, grapes and Water. If made ahead, cover and chill up to 2 hours. Add Ginger Ale and about a 1 pound piece of dry Ice (DO NOT put small pieces in Punch or Collins Glasss): Ice should smolder at least 30 minutes. Ladle into Collins Glasss. Add any remaining Ice when bubbling ceases.
How to make the Fruit Cooler – Toss Strawberries with Sugar, and let sit overnight in refrigerator. Cut Lemon, reserve two slIces. Juice the rest. Mix together the Lemon Juice, Strawberries, Apple Juice, and Soda Water. Add slIces of Lemon (decor, really). In glasses, put Ice Cubes, and a slIce of Apple. Pour drink in, and serve.
How to make the Cranberry Punch – Combine first four ingredients. Stir until Sugar is dissolved, chill. Then add Ginger Ale just before serving. Add Ice ring to keep Punch cold.
How to make the Chowning’s Tavern Wine Cooler – This makes a colorful as well as refreshing drink if the liquids are not Mixed together. Pour the Lemonade over Crushed Ice, then add the Red Wine. Garnish with a sprig of Mint and a Cherry. Good for hot days.
How to make the Coffee-Vodka – Boil Water and Sugar until dissolved. Turn off heat. Slowly add dry instant Coffee and continue stirring. Add a chopped Vanilla bean to the Vodka, then combine the cooled Simple Syrup and Coffee solution with the Vodka. Cover tightly and shake vigorously each day for 3 weeks. Strain and filter. it’s also best to let the Sugar Mixture cool completely so the Vodka won’t evaporate when it’s added. If you like a smoother feel to the Liqueur you can add about 1 Teaspoon of glycerine to the finished product.
How to make the Canadian Rum Punch – Bring Water to a boil, then add Sugar. stir until Sugar is dissolved. remove from heat and add Rum and Lemon Juice. Serve with Ice.
COCKTAIL
RECIPES
How to make the Johnny Cat – Place Gin or Vodka, Triple Sec, Vermouth, Grenadine Syrup and Ice in shaker.
How to make the Gin Cooler – Stir Powdered Sugar and 2 oz. carbonated Water in a Collins Glass. Fill
How to make the Bearded Clam – Pour all ingredients over Crushed Ice in a Cocktail Glass. Stir, and serve.
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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