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Assorted Spirits, Liqueurs & Mixed Drinks

Source of Recipe

cl-strot/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8107.2

Czarina: Stir a measure of vodka with half measures of apricot brandy and dry vermouth and a dash of Angostura bitters with ice in a mixing jug. Strain into a cocktail glass.

Scotch: The finest Scotch made is a single malt.

Rusty Nail: Equal measures of scotch and drambuie, mixed with ice and strained into a small glass

Whiskey Sour: Mix the juice of half a lemon with a teaspoon of icing sugar in a tumbler with 2 or 3 ice cubes. When the sugar is dissolved, add a generous measure of whiskey and stir again. You may also add a brief squirt of Soda (or more sugar to taste)

Advocaat: Grape spirit sweetened with sugar syrup. Egg yolks are added - A Dutch Specialty A thick liqueur, it is often consumed with a lapeltje (very small teaspoon). I love it especially over ice cream.

Amaretto: Almond extracts and apricot kernels steeped in brandy. Very good served over crushed ice.

Anis –Spanish and dry – Anise – French and sweet – a licorice flavoured liqueur. Serve it ice cold in a thick bottomed tumbler. The addition of water will turn it milky with a faint greenish tinge.

Benedectine: Made by Benedectine Monks, it is a blend of many plants and spices. Serve straight in a large liqueur glass or brandy snifter to appreciate the wonderful aroma.

Cointreau: a double distillation of grape brandy infused with orange peel and sweetened. Great served with duck or in a wide variety of desserts, specially chocolate mousse.

Curacao: Pronounced curashow – to rhyme with miaow – an orange-based liqueur made from the bitter Seville oranges. Comes in many colours – bright blue, dark green, red and yellow.

Triple Sec: Also made from oranges which are steeped in grape brandy.

Rum Drinks:
Planter’s Punch: Shake a double measure each of light rum and orange juice with a couple of teaspoons of lemon juice and ice. Strain into a large glass. A dash of grenadine is a great addition.

Pina Colada: Whizz two measures each of white rum and pineapple juice, with a couple of teaspoons of shredded fresh coconut and ice in a blender.

Daiquiri: Shake a double measure of white rum with the juice of half a lime or a quarter of a lemon, a teaspoon of sugar and ice. Strain into a cocktail glass. Adding a half measure of some fruit liqueur or 2 oz. of pureed fresh fruit is a popular spin on the original drink.

Zombie: Blend a measure each of dark rum, light rum and apricot brandy with half measures of pineapple juice and freshly squeezed lemon and orange juices in a blender with ice, and pour into a large goblet.

Tequila:
Maargarita: Shake equal measures of Tequila and Cointreau with the juice of half a lime and plenty of ice. Strain into a glass which has been dipped in lime and rimmed with salt.

Tequila Sunrise: Half fill a tall glass with crushed ice. Put in a goodly measure of tequila and top up with fresh orange juice. Quickly dollop a teaspoon of grenadine into the center of the drink. The grenadine sinks to the bottom and then blends upwards into the orange, hence the drink’s name.

Vodka:
Black Russian: Equal measures of vodka and Tia Maria or Kahlua served over ice. Add a measure of single cream and it becomes a White Russian.
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Grasshopper Frappe:
1 pint chocolate ice cream
¼ cup white crème de menthe
¼ cup crème de cacao
chocolate curls for garnish

In blender, combine ice cream with crème de menthe and crème de cacao. Blend until smooth. Pour into 4 small glasses. Sprinkle with chocolate curls.
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Home made Crème de Cacao:
1 cup sugar
2 cups water
1 oz. Unsweetened chocolate
½ teaspoon vanilla extract
1 cup vodka

In a saucepan combine the sugar and water. Boil on medium heat until mixture is reduced to half its volume (about 20 minutes). About 5 minutes before syrup is done, melt chocolate in a 2 cup or larger container. Immediately, very slowly, pour hot syrup into the melted chocolate, stirring vigorously while
Pouring. If mixture is not completely smooth and blended, beat with mixer or in a blender. Cool mixture 30 minutes. Add vanilla and vodka, blending well. Immediately pour into a bottle or jar with a tight fitting lid. Makes about 1 pint of liqueur.
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Café Bahia:
2 cups strong coffee
¼ cup chocolate syrup
2 tablespoons brandy
2 tablespoons coffee flavoured liqueur
1/8 teaspoon nutmeg
½ cup whipping cream
2 tablespoons orange flavoured liqueur
grated sweet chocolate or grated orange peel for garnish

In a small saucepan, heat coffee, chocolate syrup, brandy, coffee liqueur and nutmeg. While coffee mixture is heating, whip cream until stiff. Fold in orange liqueur. Pour hot coffee mixture into mugs or heatproof glasses. Top with whipped cream, then garnish with chocolate or orange peel. Makes 4 servings.