RECIPES THAT INCLUDE:
How to make the Mint Julep #2 – Lightly muddle 4 of the Mint sprigs with the Sugar and a few drops of Water in the bottom of the glass. Almost fill the glass with Crushed Ice. Add the bourbon and some short straws. Garnish with the remaining 2 Mint sprigs.
How to make the Sazerac Cocktail – Chill an Old Fashioned glass by filling with Crushed Ice. In another glass Mix the Sugar with the Bitters dissolving the Sugar. Add some Ice, stirring to chill. In the Old Fashioned glass remove the Ice and pour in the Absinthe coating the entire glass. Remove the excess Absinth® – Absinthe Herbal Liqueur. Add the Rye Whiskey and Bitters/Sugar Mixture. Add the Lemon Twist.
How to make the Sangria #2 – Peel the Apples and cut into small cubes. Peel the Oranges, take out the pips, and cut into small cubes. Warm the Orange Juice, the Sugar and the mandarin peels until the Sugar dissolves. Mix all the ingredients in a pitcher, except the Ice and the Soda which you add just before serving. Serve in wine glasses.
How to make the Old Fashioned Hot Buttered Rum – In 2-quart saucepan combine Sugar, Brown Sugar and butter. Cook over low heat, stirring occasionally, until butter is melted (6-8 min). In large Mixing bowl, combine cooked Mixture with Ice Cream, beat at medium speed, scraping bowl often until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month. For each serving, fill mug with 1/4 Collins Glass Mixture, 1 oz. Rum and 3/4 Collins Glass boiling Water, sprinkle with Nutmeg.
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 Hot-Buttered Rum – In a mug put Sugar, butter, Rum and Clovess. Fill with boiling Water. Stir.
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 Homemade Kahlúa® – Dissolve Sugar in 2 Collins Glasss of boiling Water and add corn Syrup. Dissolve the instant Coffee in the remaining Water. Pour Syrup and Coffee in a gallon jug. Let it cool. Add Vodka and Vanilla when cold. For the best result, let the Mixture . mature. ” for 4-5 weeks.”
How to make the Highland Sling – In a shaker half-filled with Ice Cubes, combine the Sugar, Water, Lemon Juice, and Scotch. Shake well. Strain into a highball glass. Garnish with the Lemon twist.
How to make the Gin Fix – In a shaker half-filled with Ice Cubes, combine the Sugar, Lemon Juice, and Water. Shake well. Strain into a highball glass almost filled with Crushed Ice. Add the Gin. Stir well and garnish with the Cherry and the Lemon slIce.
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 Fresh Mint Liqueur – Wash leaves in cold Water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. measure cut Mint leaves, packing lightly. Combine Mint leaves and Vodka in aGing container. Cap and let stand in a cool place for 2 weeks, shaking occasionally. After initial aGing, strain leaves from Liqueur, discard leaves. In a saucepan, combine Sugar and Water. Bring to a boil, stirring constantly. Let cool. Add cooled Syrup to Liqueur base, stirring to combine. Add glycerine and food color, pour into aGing container for secondary aGing of 1-3 more months.
COCKTAIL
RECIPES
How to make the Bald Estonian – Pour the Tequila, Vana Tallin Cream Liqueur and Vodka into a highball glass.
How to make the Green Hope – Shake with Ice. Garnish with red and red Cherries.
How to make the Suicide #1 – Shake well with lots of Ice. Then fill a large (35cl) glass with
How to make the Perroquet – Pour over Ice Cubes in a highball glass. Fill with cold Water and stir
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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