Drinks
Simple Syrup:
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Combine 1 part sugar to 1 part water in a small saucepan
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Bring to a boil and stir until the sugar dissolves.
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Remove from the heat and let cool completely.
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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 Teapeel of one orange - no pith
5 whole cloves
3 cardamom pods
2 slices of ginger
- Steep in 4 to 5 cups of water |  Hot Chocolatemilk
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 Latte2 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 |
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 Holiday Ice CubesIngredients:
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 Christmas2 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 Mojito2 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 |
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 Bellini Barsimple 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. |  Sambuca45 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 Creme1 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. |
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 Limoncello10 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 CocktailLimoncello (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 Sangria1 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). |
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 Champagne Sunsetmango 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 Side8 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 #1lots 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. |
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 Mojito #26 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 |  Bishop3 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 Blush3 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 |
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 Sage Gimletfresh 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 Paloma1.5 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 Pie1 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. |
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 Hurricane3 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 Ciderbourbon
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 Sour1 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. |
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 Painkiller3⁄4 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 752 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. |  Aviation2 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. |
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 Mai Tai3⁄4 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 & Pepper1 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 Grab2 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. |
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 Dark and Stormy3 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 Mule1 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 Mockingbird1 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. |
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 Monkey Business1 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 Cosmo1 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 Margarita5 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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