Drinks

Simple Syrup:

  1. Combine 1 part sugar to 1 part water in a small saucepan

  2. Bring to a boil and stir until the sugar dissolves.

  3. Remove from the heat and let cool completely.

  4. Keep in the refrigerator up to 1 month.

NOTE: you can infuse flavors like fresh ginger, cilantro or lavender...just add in step one.

Ginger Orange Tea

Ginger Orange Tea

peel of one orange - no pith 5 whole cloves 3 cardamom pods 2 slices of ginger - Steep in 4 to 5 cups of water

Hot Chocolate

Hot Chocolate

milk chocolate spread (like Nutella) whip topping in a can - Heat milk on low and add chocolate spread, stirring until milk is warmed and chocolate is melted. - Pour into mug and top with whip topping.

Chai Latte

Chai Latte

2 cups water 2 black tea bags 2 whole cloves 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/2 tsp ground nutmeg 1/2 tsp allspice 2 Tbl maple syrup 3/4 cup whole milk - Bring water and spices to a boil; turn off heat; allow to steep for 5 minutes -Turn heat back on, add tea bags and maple syrup. Once boiling, turn off heat and steep for 5 minutes. - Remove tea bags and strain through a mesh strainer.  - Heat milk and use a latte blender to froth milk and add to tea mixture

Holiday Ice Cubes

Holiday Ice Cubes

Ingredients: cranberries & fresh rosemary or pomegranate seeds & mint large square ice cube tray Instructions: - Fill the trays half full and add berries and small snips of rosemary or mint. Freeze - Once they are frozen (or mostly frozen) add water to the top. Freeze and serve with your favorite holiday spirit.

White Christmas

White Christmas

2 oz vanilla vodka 2 oz white chocolate liqueur 1 oz white creme de cocao 1 oz half and half sugar for the rim candy cane to garnish - Rim glass with sugar - Put first 4 ingredients into a shaker with ice, shake and strain into rimmed martini glass. For a large crowd: 2 cups vanilla vodka 2 cups white choc liqueur 1 cup white creme de cocao 1 cup half and half - Mix in a large pitcher; keep chilled until ready to serve - Pour some into a shaker with ice, shake and strain into martini glass

Holiday Mojito

Holiday Mojito

2 cup white rum lots of fresh mint 1/2 can limeade 1 large scoop vanilla ice cream ice For garnish: pomegranate seeds & fresh mint - Combine the first four ingredients and gently muddle - Fill blender just over half full with ice - Pour drink mixture into blender, add ice cream and blend. - Garnish with pomegranate seeds and mint

Bellini Bar

Bellini Bar

simple syrup lemon, lime or orange zest (any of the following) frozen peaches, thawed frozen strawberries, thawed frozen blueberries, thawed frozen mango, thawed - In a blender, fruit (choose one kind), a little citrus zest and simple syrup to taste - Strain and chill - Pour blended fruit in the bottom of a champagne glass and fill with champagne.

Sambuca

Sambuca

45 drops of anise extract 1 (750-ml) bottle 100 proof vodka 2 1/2 cups simple syrup 1 cup Karo syrup whole coffee beans for serving* - Put anise extract in a pitcher with vodka and cover - Let sit on the counter for 5 to 7 days - Add syrups and let sit overnight - Put into bottles and seal. Refrigerate or freeze. NOTE: it you want to freeze it, test one bottle in the freezer first. *The traditional serving is with three coffee beans in each glass representing health, happiness and prosperity.

Irish Creme

Irish Creme

1 1/4 cup heavy cream 1 (14 ounce) can sweetened condensed milk 1 2/3 cups Irish whiskey 1 teaspoon instant coffee granules (opt) 3 tablespoons chocolate syrup 1 teaspoon vanilla extract - Blend all ingredients on high for 30 to 40 seconds. Or longer for a thicker liqueur - Store in a tightly sealed container in the refrigerator for up to 2 months. - Shake well before serving.

Limoncello

Limoncello

10 lemons 1 (750-ml) bottle 100 proof vodka 3 1/2 cups water 2 1/2 cups sugar. - Remove the peel from the lemons avoiding white pith. - Place lemon peels in a 2-quart pitcher. - Pour vodka over peels and seal tightly. Steep for at least 14 days at room temperature. - Stir water and sugar in a saucepan over medium heat until the sugar dissolves. Cool completely. - Pour sugar syrup over the vodka mixture. Cover and let stand at room temp overnight. Strain, fill bottles and chill.

Limoncello Cocktail

Limoncello Cocktail

Limoncello (see recipe) Prosecco Candied Lemon for garnish Instructions for Candied Lemons: - Slice an organic lemon in thin slices - Simmer in simple syrup (half water & half sugar) for about 15 minutes - Take off of heat and let cool in the pan - Transfer lemon slices to rack and let dry out for several hours or overnight - Sprinkle with sugar Instructions for Cocktail: - Pour 1 to 1 1/2 oz of limoncello in cocktail glass - Add enough Prosecco to fill the glass - Garnish with candied lemon

White Sangria

White Sangria

1 plum, pitted and thinly sliced 1 small orange, thinly sliced 1 cup halved green grapes 1 small peach 1/4 cup Cointreau or Triple Sec 2 750-milliliter bottles of crisp white wine - Combine first 4 ingredients in a large pitcher. - Add wine and Triple Sec, stir to combine. - Cover and refrigerate for at least 8 hours and up to 48 hours (the longer it sits, the fruitier it will be).

Champagne Sunset

Champagne Sunset

mango juice (or orange etc) prosecco grenadine Put juice in the bottom of a champagne glass - Fill with champs - carefully so you can create layers* - Add a splash of grenadine** * If you pour directly in the glass - slowly - you will get a little mix of mango & champs (on the right). If you pour over the back of a spoon, you will get more separation between champs and juice (see left glass). ** The grenadine will drop to the middle layer

South Side

South Side

8 fresh mint leaves 3 oz gin 1.5 oz fresh lemon juice 3/4 oz simple syrup club soda - Add mint, gin, lemon juice and simple syrup into a highball glass and stir. - Add ice and top off with club soda.

Mojito #1

Mojito #1

lots fresh mint leaves 2 spoonfuls of sugar 3/4 oz fresh lime juice & 1/4 oz water 1.5 oz white rum - Fill highball glass with mint add sugar and gently stir for 2 minutes. - Add lime juice/water and stir until the sugar dissolves. - Fill glass with ice and add rum. Give a final stir.

Mojito #2

Mojito #2

6 fresh mint leaves ¾ oz simple syrup ¾ oz fresh lime juice 1 ½ oz white rum Club soda - Gently muddle mint - Add syrup, lime & rum - Shake with ice - Top off with club soda

Bishop

Bishop

3 ounces rum 1 ounce red wine 1 oz simple syrup 1 oz fresh lime juice - Pour the ingredients into a cocktail shaker filled with ice. - Shake well and strain into a chilled red wine glass.

Royal Blush

Royal Blush

3 oz vodka 1 oz fresh lime juice 1 oz simple syrup 5 torn mint leaves grenadine champagne Optional: edible flowers - Put the first 5 ingredients in a shaker with ice and shake - Strain into a martini glass and top with champagne - Top with an edible flower

Sage Gimlet

Sage Gimlet

fresh sage 2 oz gin .75 oz simple syrup .75 oz fresh lime juice ice - Lightly muddle sage in a shaker. - Add remaining ingredients and shake until cold. - Strain into a glass and add a sprig of sage for garnish.

Blue Paloma

Blue Paloma

1.5 shot tequila 1 shot grapefruit juice* 1/2 shot fresh lime juice 1/2 shot simple syrup splash of blue curacao *you can substitute grapefruit soda (like Sprite) for the grapefruit juice, just eliminate the simple syrup. - Dip the rim of a glass in a little water and then into sugar. - Mix ingredients in a shaker and serve over fresh ice.

Apple Pie

Apple Pie

1 1⁄2 oz Vanilla Vodka 1 1⁄2 oz Fireball 1 oz Apple juice Optional: garnish with crushed graham crackers or brown sugar, use a cinnamon stick as a stir stick. - If you are rimming the glass, first dip the rim of the glass in honey (thick rim) or water (light rimming effect) then into either crushed graham crackers or brown sugar. - You can make this drink either shaken or stirred.

Hurricane

Hurricane

3 cups pineapple juice 3 cups orange juice 2 1/2 cups rum 1/4 cup maraschino cherry juice Mix, chill and pour over ice.

Bourbon Cider

Bourbon Cider

bourbon apple cider lemonade ginger ale Equal parts of bourbon, cider and lemonade, splash of ginger ale - over ice and garnish with frozen sugared cranberries

Blaine's Amaro Sour

Blaine's Amaro Sour

1 egg white .5 oz Amaro Averna liqueur .75 oz fresh lemon juice .75 oz simple syrup 1.5 oz whiskey few drops of Angostura bitters - Dry shake well (no ice) first 5 ingredients - Add ice and shake again to cool - Double strain into glass and top with a few drops of the bitters. Run a toothpick through the drops for effect.

Painkiller

Painkiller

3⁄4 cup cream of coconut 1 cup fresh pineapple juice (or pureed pineapple or a mix of both) 1 1/2 cups white rum 1/4 cup triple sec 1/2 tsp nutmeg Pineapple soda - Add all but pineapple soda to a pitcher and stir. Chill for at least two hours - When ready to serve, pour into a shaker with ice, shake until cold. Pour into glasses and top off with soda. (Some may prefer to strain as you pour)

French 75

French 75

2 oz gin 3/4 oz fresh lemon juice 3/4 oz simple syrup 2 oz champagne lemon twist for garnish - Add gin, lemon juice and simple syrup to shaker with ice. Shake about 20 seconds or until the shaker is cold. - Pour drink through a strainer and top off with champagne and lemon twist.

Aviation

Aviation

2 oz gin 3/4 oz fresh lemon juice 1/4 oz maraschino liqueur 1/4 oz creme de violette brandied cherry for garnish - Add first four ingredients to shaker with ice. Shake about 20 seconds or until the shaker is cold. - Pour drink through a strainer and garnish with a cherry. NOTE: I found that when I made a batch and chilled it overnight, the purple color was more vivid.

Mai Tai

Mai Tai

3⁄4 oz fresh lime juice 1⁄4 oz simple syrup 1⁄4 oz almond syrup 1 oz triple sec 2 oz white rum splash of dark rum - Add all the ingredients to a shaker and fill with ice. - Shake vigorously until the shaker is frosty on the outside. - Pour into glass with crushed ice. - Garnish as desired.

Salt & Pepper

Salt & Pepper

1 1/2 oz gin - I recommend "Rosa Pink Grapefruit" by Malfi 1/2 oz cointreau or triple sec 1 oz fresh lemon lime juice 1 1/2 oz ginger simple syrup 1 1/2 oz grapefruit juice 3 dashes of bitters salt and fresh ground pepper - Add first 6 ingredients to shaker with ice. Shake about 20 seconds or until the shaker is cold. - Rim a martini glass with salt and pour drink through a strainer. - Top off with freshly ground pepper.

Smash and Grab

Smash and Grab

2 oz. bourbon 2 orange slices 2 mint sprigs ¼ oz. simple syrup - Muddle lightly and shake vigorously. - Strain into an Old Fashioned glass with ice and garnish with an orange slice.

Dark and Stormy

Dark and Stormy

3 1/2 oz ginger beer 2 ounces dark rum 1/2 oz simple syrup (optional) squeeze of fresh lime - Add in layers; do not stir - Fill glass with ice and add ginger beer - If using simple syrup - add now Top off with rum and serve with a lime wedge

Kentucky Mule

Kentucky Mule

1 1/2 oz bourbon ginger beer 1 splash lime juice ice Fill glass with ice. Add bourbon, fill with ginger beer and a splash of lime juice.

Tequila Mockingbird

Tequila Mockingbird

1  jalapeño slice 1/3 cup watermelon 2 oz tequila 3⁄4 oz fresh lime juice 3⁄4 oz simple syrup Instructions: - Muddle the jalapeño and watermelon in a shaker. - Add the remaining ingredients and ice, shake until well-chilled. - Fine-strain into a rocks glass over fresh ice.

Monkey Business

Monkey Business

1 cup vodka 1 1/2 cups Irish creme 1/2 cup coconut cream 1 large banana 1 1/2 cups of ice chocolate syrup - Blend Irish creme, coconut cream, banana and ice - Mix in vodka - Drizzle chocolate on the inside of a glass, pour in blended drink and serve

Joey's Cosmo

Joey's Cosmo

1 1/2 oz vodka 1/2 oz triple sec 1/2 oz fresh lime juice 1/4 oz simple syrup 1/2 oz cranberry juice Combine all ingredients with ice in a shaker. Strain into martini glass.

Ice Cream Margarita

Ice Cream Margarita

5 shots tequila 1 shot triple sec 4 shots sweet & sour 1/3 can frozen limeade 1 cup vanilla ice cream - Fill blender 1/2 full with ice. - Add all ingredients and blend well. - For a fun twist: add strawberries, a little food coloring or a splash of blue curacao

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Seattle, WA

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