Mocktails - Non-alcoholic Drinks Recipes: Part 4
FAUX CHAMPAGNE
This recipe tastes excellent and will have no alcoholic hangover. It can be used for any special occasion, party, or recipe that calls for champagne.
4 cups chilled club soda
4 cups chilled gingerale
3 cups chilled white grape juice
Mix and pour chilled into champagne flutes.
To make FAUX PINK CHAMPAGNE, just add 1/4 cup grenadine syrup to the recipe.
To make a BELLINI, use half faux champagne and half peach nectar per flute and stir well.
To make a MIMOSA, use half faux champagne and half fresh orange juice per flute and stir well. Or try the next recipe.
MIMOSA
Squeeze the juice from several oranges and zest the rind before squeezing them. Mix the zest and the juice with 1 cup heavy cream and 1 cup sugar. Pour into a glass baking dish and put in the freezer to harden for several hours. Use a small ice cream scoop and place one scoop of the ice cream in a champagne flute for each person. Then fill the flutes with Faux Champagne and enjoy.
SOUTHERN MINT JULEP
Take one tall glass and place 8 mint leaves in the bottom of the glass. Crush them with the back of a spoon. Add 2 Tbsp. simple sugar syrup, which is just equal parts of sugar and water brought to a boil and stirred until the sugar has completely dissolved. You can make this sugar syrup ahead to use in drinks you make and keep it bottled in the refrigerator to use as needed. It will keep for about six months. Fill the glass with crushed ice. Pour either lemonade, limeade, orange drink, or a lemon-lime soft drink into the glass. With a long teaspoon, stir the mixture gently, and enjoy your drink.
MOJITO MOCKTAIL
12 fresh spearmint leaves
1/2 lime
7 oz. club soda
2 Tbsp. simple syrup
(or 4 tsp. sugar)
Gently crush mint leaves and squeeze lime in a tall glass. Pour simple syrup on top then fill glass with crushed ice. Add club soda, and stir well. Garnish with a lime slice, a sprig of mint, and serve. Makes one mojito mocktail.
LATIN LOVE
3 oz. Cream of Coconut
1 banana
6 oz. of pineapple juice
3 oz. raspberry syrup
3 oz. grenadine
1 cup crushed ice
flaked coconut for garnish
Blend on high until smooth then serve in two glasses with flaked coconut as garnish.
SANGRIA PUNCH
Mix 1 bottle red grape juice, 1/3 cup frozen lemonade concentrate, 1/3 cup orange juice concentrate, 1/3 cup limeade concentrate, 2 cups ginger ale, 1/2 tsp. liquid cinnamon flavoring, 1/3 cup grenadine syrup, 1/3 cup cherry syrup, and 1/3 cup raspberry syrup. Serve chilled.
HURRICANE
1 cup passion fruit juice
1 cup orange juice
3 Tbsp. sugar
1 Tbsp. grenadine
Juice of 1 lime and 1 lemon
2 cups ice cubes
cherries and orange slices for garnish
In a blender liquify all ingredients. Pour into glasses. Garnish with sliced oranges and cherries.
HURRICANE #2
4 oz. fresh squeezed orange juice
4 oz. fresh squeezed lime juice
1 cup passion fruit juice
4 tsp. sugar
4 tsp. grenadine syrup
maraschino cherries with stems
orange slices
crushed ice
Blend the passion fruit juice, orange and lime juices, and the sugar until sugar is completely dissolved. Add the grenadine syrup, and stir to combine, then add crushed ice and blend again. Pour into Hurricane glasses. Garnish with orange slice and cherries.
HURRICANE PUNCH
46 oz. ginger ale
46 oz. passion fruit juice
46 oz. pineapple juice
2 cups water
12 oz. limeade concentrate
6 oz. orange juice concentrate
6 oz. lemonade concentrate
Combine and chill all ingredients except ginger ale. To serve add chilled ginger ale to punch bowl and the other mixed ingredients, stirring to blend. Float thin slices of fruit in the punch bowl as garnishes. Serves 25.
FAUX HURRICANES
46 oz. can Hawaiian Fruit Punch
12 oz. frozen orange juice concentrate
24 oz. passion fruit juice
6 oz. frozen lime daiquiri mix
crushed ice
Blend all ingredients with crushed ice and pour into large glasses.
SEA BREEZE MOCKTAIL
Fill a glass with ice. Add 2/3 cup cranberry juice and 1/3 cup grapefruit juice. Stir and serve.
MAI-TAI MOCKTAIL
Makes 1 serving:
2 oz. club soda
1 oz. fresh squeezed orange juice
1 oz. fresh squeezed lemon juice
1 oz. pineapple juice
1 oz. simple syrup
� oz. grenadine syrup
� oz. fresh squeezed lime juice
� cup crushed ice
Orange slice
Maraschino cherry
In blender, combine all ingredients except orange and cherry; blend until smooth. Pour into tall (12-oz.) glass. Garnish with a little parasol and an orange and cherry threaded on long wooden skewer.
SIMPLE SYRUP
In saucepan, combine 2 cups sugar and 1 cup water. Bring to boil. Stir to dissolve sugar. Boil gently for 5 minutes. Makes 2 cups. Will keep 6 months refrigerated.
VIRGIN MARY MOCKTAIL
Mix 12 oz. either V-8 or tomato juice, dash each of Worcestershire sauce, Tabasco sauce, Rose's lime juice, salt, black pepper, and celery salt to suit taste. Divide between two glasses filled loosely with some crushed ice. Garnish with a stalk of celery in each glass.
FUZZY NAVEL MOCKTAIL
Mix 12 oz. orange juice with 2 fresh sliced peaches or 1 can peach nectar in blender on high with 1 cup crushed ice. Divide between two glasses. Garnish with a parasol.
SHIRLEY TEMPLE
Mix 1 oz. Grenadine with 7 oz. Ginger Ale and serve over crushed ice.
SCREWDRIVER
Mix half ginger ale with half orange juice.
SALTY DOG
Mix half ginger ale with half grapefruit juice. Rim edge of glass with salt.
COUNT DRACULA
Mix 12 oz. Cranberry juice with 6 oz. peach nectar and 1 cup ice in blender. Divide between two glasses and serve with a parasol in each glass.
KAMA SUTRA SHAKE
This is India's answer to Viagra. It is an aphrodisiac drink. Drink it slowly in small sips. It supposedly enhances sexual prowess, and is said to lengthen life.
In a blender on high, mix 1 Tbsp. clarified butter, 1 tsp. honey, 1 tsp. licorice powder, 1 cup milk, and 1 cup fennel juice. Drink it chilled.
CUPID'S AMORE TEA
Mix 2 cups boiling water with 6 Cranberry Cove teabags. Let steep ten minutes covered. Heat 2 cups apple juice, 1/4 cup honey, 1/4 tsp. liquid cinnamon flavoring, and 6 cups water. Mix the two. Serve in glasses with ice.
LOVE POTION
1 cup apple juice
1 cup apricot nectar
1 cup ginger ale
2 raspberries
2 strawberries
2 orange slices
2 pieces of lemon peel
1 Tbsp. vanilla
1/4 tsp. liquified ginger
1/4 tsp. cinnamon flavoring
Mix apple, apricot, vanilla, ginger, and cinnamon. Add ginger ale. Divide the fruit into two glasses then pour the love potion over and serve.
APHRODITE'S LOVE POTION
Mix 4 oz. orange juice, juice of one lemon, 2 Tbsp. honey, and 5 oz. gingerale. Pour into two glasses equally that are filled with crushed ice. Top off each glass with lemonade and serve.
PASSION'S MARTIMMY
3 - 12 oz. cans frozen lemonade, thawed and diluted according to can directions
1 qt. Cranberry Juice Cocktail
1 cup orange juice
1 liter bottle Ginger Ale or Diet Ginger Ale
12 slices of oranges, for garnish
Mix all the chilled ingredients except orange slices in a large glass pitcher. Pour into martini glasses. Garnish each with a slice of orange. Makes 12.
PURPLE PASSION COOLER
In a glass mix 2 oz. peach nectar, 1 oz. blackberry syrup, 1 oz. each orange juice, pineapple juice, and cranberry juice. Add crushed ice, mix and serve.
BLACK COW
Place 2 scoops vanilla ice cream in a glass one scoop at a time. Pour 1 Tbsp. chocolate syrup over each scoop ice cream. Fill glass with Root Beer. Serve with a spoon and a straw.
PURPLE COW
Place 2 scoops vanilla ice cream in a glass. Fill glass with grape juice. Serve with a spoon and a straw.
ORIGINAL ORANGE JULIUS
1 cup orange juice
1 cup water
2 egg whites
3/4 tsp vanilla extract
1/4 cup granulated sugar
1 heaping cup ice
Combine all of the ingredients in a blender on high speed for 15-30 seconds.
Makes 2 Drinks.
ORANGE JULIUS SMOOTHIE
2/3 cup frozen orange juice concentrate
1 cup water
1 tsp. vanilla
1/2 cup Splenda
1 cup milk
12 ice cubes
4 scoops vanilla ice cream
Combine all ingredients in a blender on high until smooth. Divide equally into glasses and serve with a straw. Makes 4 servings.
DECADENT CHOCOLATE SMOOTHIE
Pour 1 oz. each into blender on high: Dark Creme de Cacao, Chocolate syrup, Hot Fudge sauce, 1 banana, and 4 Scoops of Chocolate ice cream. Blend until smooth. Garnish with whipped cream, and a cherry.
CHOCOLATE EGGCREME
Pour about 1-1/2 to 2 inches of cold whole milk into a tall glass and put in a long teaspoon to stir it.
Add ice-cold club soda, stirring briskly. This generates the creamy white foam without blowing it all over the place. Fill it until the foam is 1-inch below the top of the glass. Done right, the foam should be creamy and snow white, with a distinctive bumpy texture.
Pour the chocolate syrup through the center of the white foam, until the foam rises to just above the rim of the glass.
Mix the drink with the spoon, keeping the bowl of the spoon at the bottom of the glass, then remove the spoon.
Serve with a straw.
VANILLA EGGCREME
Makes 1 serving.
Mix 1/2 cup chilled whole milk and 1/2 cup chilled Club Soda. Add 1 Tbsp. vanilla and 1 Tbsp. sugar. Blend ingredients together on high for 15 seconds. Serve in a tall glass.
DATE WITH AN ANGEL
Mix equal parts peach nectar, orange juice, and cranberry juice. Serve over ice.
PASSION FRUIT MOCKTAIL
Mix 1 cup each chilled Passion Fruit Juice, Club Soda and White Grape Juice. In two champagne flutes, place half a slice of orange and 2 raspberries, then pour the drink into the glasses. Serve.
KISS OF VIRGINITY
Mix equal parts chilled coconut milk and pineapple juice in a blender until frothy. Pour into two chilled glasses. Pour grenadine syrup all around the top edge. Do not mix. Serve garnished with one long stemmed maraschino cherry on top.
DREAM LOVER
In a blender on high, put 8 oz. gingerale with 1 tsp. Rose's Lime Juice, 1 tsp. raspberry syrup, and 8 ice cubes. Blend until slushy. Serve with two raspberries in center.
SEX ON THE BEACH
Mix 8 oz. Schweppe's Ginger Ale with 1 Tbsp. Roses Lime Juice and 1 tsp. Creme de Menthe syrup. Add 1 oz. each orange juice, pineapple juice, passionfruit juice, peach nectar, cherry juice, pomegranate juice, and cranberry juice. Stir well. Serve chilled with a stemmed maraschino cherry as garnish. Makes two 8 oz. mocktails.
Wednesday, April 30, 2008
Mocktails - Non-alcoholic Drinks Recipes: Part 4
Mocktails - Non-alcoholic Drinks Recipes: Part 4
AFTER THE LOVING
Mix 2 cups brewed hot coffee with 2/3 cup heated Half 'n' Half milk and 1/4 cup each chocolate syrup and raspberry or cherry syrup. Divide in large mugs, Top with whipped cream and two stemmed maraschino cherries. Serve.
FAUX DAQUIRIES
Place a bag of frozen fruit such as strawberries, blueberries, peaches, or raspberries in your blender with 1/2 cup sugar and liquify. Pour in glasses and serve.
If you use fresh fruit, such as a banana, you will need to use a cup of ice cubes with it in the blender. You might want to add 2 oz. Rose's Lime Juice to it also. Lime juice keeps the fruit from turning dark. A banana added to any drink will always make it thicker like a smoothie. You can also use 1 cup any juices or nectars with 1 cup ice cubes and 2 oz. Rose's Lime juice. Put in blender on high until smooth.
For extra effect, dip the rim of each glass in a plate of matching juice then in a plate of sugar, before pouring in the mixed mocktails. Garnish each drink with a chunk of matching fruit placed on the rim of each glass or a tiny parasol.
FAUX PINA COLADAS
You can pour 2 small cans pineapple juice, 1/2 cup cream of coconut, and 1 cup ice cubes in the blender on high to make two drinks. Garnish each drink with a tiny parasol or a wedge of pineapple placed over each of the rims of the glasses.
For one Pina Colada, use 2 oz. Cream of Coconut, and 4 oz. pineapple juice with 4 large ice cubes in blender on high until smooth. Pour into glass and serve.
For added effect, rim your glass in pineapple sugar before adding drink. To make pineapple sugar, use 1 cup regular sugar and 1/4 tsp. pineapple extract mixed in a plastic bag, then place sugar in a dessert plate and in another dessert plate pour in some pineapple juice. Dip the rim of each glass first in the juice then in the flavored sugar, then add your drink and garnish. Serve.
Garnish your fancy drinks with tiny parasols or slices of fresh fruit. You can take 2 wooden skewers and make fruit kabobs as garnishes also. Just thread fruit on the skewers, such as, cherries, pineapple, orange sections, chunks of apples, bananas, pears, kiwis, or whatever you like. Make the skewers slightly wider than the rim of the glass so you can rest them across the top of the glass. Clip the end of the skewer so both ends rest freely over the glass.
FAUX MARGARITAS
Use two margarita glasses. Rub the rims with a slice of lime then dip them in coarse salt. Or pour some lime juice into a dessert plate and some coarse salt into another dessert plate. Dip the rim of each glass into the lime juice first, then in the salt for added effect, then pour in your drinks and serve.
In a blender on high, put 8 oz. gingerale or lemon-lime soda (Sprite or Seven-Up), 6 oz. Roses Lime Juice and 1 cup ice cubes. Liquify. Pour into glasses, Add a slice of fresh lime to each rim for garnish.
TROPICAL MANGO MARGARITAS
In a blender on high, place 1 cup ice cubes, 3 Tbsp. lime juice, and 2/3 cup mango nectar. Blend until smooth. Dip two margarita glass' rims in lime juice then in sugar. Divide drinks between two glasses, and garnish each with a lime wedge.
You can change this recipe by using a different nectar or juice, such as peach, papaya, pineapple, kiwi, banana or strawberry.
VIRGIN WATERMELON MARGARITAS
4 cups watermelon, seedlesss
6 Tbsp. lime juice
2 packets Splenda
4 cups ice cubes
1/8 tsp. salt
1/2 limes, cut into wedges for garnish
Combine all ingredients in a blender on high until smooth. Divide between margarita glasses. Garnish with lime wedges.
Use other exotic fruits to make different versions, e.g., mango, kiwi, papaya, banana, honeydew, cantalope.
FLAVORED SUGARS FOR RIMMING GLASSES
Take 1 cup regular sugar and add whatever extracts you want to it, adjusting amount to your desired flavoring, start with 1/4 tsp. then use more if needed. Place this in a plastic bag and work the extract throughout the sugar.
To rim your glasses, pour the sugar in a dessert plate and fill another dessert plate with lime juice (or any liquid you want to use). Dip the rim of each glass in the liquid, then in the sugar and pour your mocktail in the glass. Garnish with a piece of fruit or a parasol and serve.
You can do the same thing using coarse salt instead of sugar if you want a salty taste instead of sweet.
FAUX MARGARITAS
12 oz. can frozen Lemonade
12 oz. can frozen Limeade
Ice Cubes
Gingerale
Rose's Lime Juice
Kosher Salt
Lime slices for garnish
Put frozen lemonade and limeade in a blender. Fill with ice and enough gingerale to liquify. Blend on high until smooth. Dip each margarita glass' rim in a dish with Rose's Lime Juice in it then dip the rim in a dish of Kosher Salt. Fill margarita glasses with the icy mixture. Add a slice of lime as a garnish to each glass.
PINEAPPLE MINT JULEP
2 Tbsp. Splenda
2 Tbsp. Roses' Lime Juice
1/2 cup Pineapple Juice
1/2 cup Gingerale
Sprigs of mint
Wash the mint leaves and place in a glass. Crush mint with the back of a large spoon. Add Splenda and Rose's Lime Juice. Add Pineapple Juice and Gingerale and mix with a spoon. Pour this mixture over ice in a tall glass. Garnish with a sprig of mint.
FAUX TAHITIAN SLINGS
In a blender place 12 oz. Hawaiian Fruit Punch and 2 oz. grenadine with 1 cup ice cubes and liquify. Serve in two tall glasses with little parasols as a garnish.
FAUX COSMOPOLITAN
1 tub Crystal Light Sunrise Classic Orange Flavor Sugar-Free Drink Mix
10 cups chilled Club Soda
4 cups cranberry-raspberry juice
1/2 cup lime juice
Put the drink mix in a large pitcher. Add the Club Soda. Mix until the drink mix is dissolved. Add the cranberry-raspberry juice and lime juice. Mix well. Chill until ready to serve. Pour into martini glasses, after dipping rims of each glass in water and sugar.
FRUIT PUNCH
8 bananas, peeled
4 cups pure orange juice
48 oz. can pineapple juice
2 cups cold water
5 Tablespoons pure maple syrup
4 Tablespoons grenadine
2 Tablespoons lemon juice
12 strawberries
4 kiwis, peeled
Combine bananas, strawberries, kiwis and 1 cup water in a blender on high and liquify. Pour in a large pitcher. Add remaining ingredients and stir well. Chill until time to serve. Stir just before serving. Pour fruit punch into tall glasses. Garnish each glass with a fruit kabob made by threading red and green seedless grapes, raspberries, blueberries, or any bite-sized fruits that are colorful onto a wooden skewer cut 1/2-inch longer than your glass width so it will lay on top of the glass easily and serve.
LEMONADE
4 lemons, juiced or 1 cup lemon juice
1 cup sugar
6 cups water
1 lemon sliced in rings
Mix together in a pitcher. Serve in glasses filled wih ice. Garnish each glass with a slice of lemon on the rim.
You could make LIMEADE by substituting limes for the lemons.
TEA LEMONADE
Make a pitcher of tea and a pitcher of lemonade and mix the two. Serve in tall glasses with ice.
ICED TEA
For 2 qts. tea, use 7 tea bags placed in 4 cups cold water. Microwave for 12 minutes on high. Remove tea bags and stir in 1 cup sugar until dissolved. Pour in your 2 qt. pitcher and fill with water. Stir well. Serve in tall glasses filled with ice cubes. Garnish each glass with a slice of fresh lemon on the rim.
For 1 gallon tea, use same recipe just use 12 tea bags and a gallon pitcher. Everythng else stays the same.
If you like flavored tea, you can add 1 capful of your favorite flavoring to your container of tea. Vanilla, lemon, orange, lime, cherry, raspberry, and mint are good ones to try. Use only a couple drops if you use mint or cinnamon flavorings. Know your extracts though before mixing them into anything as some are very strong.
PURPLE PASSION MILKSHAKE
In a blender mix 2 cups vanilla ice cream and 1 cup pure grape juice until smooth. Divide between 2 glasses and serve with straws.
CHOCOLATE MILKSHAKE FOR TWO
Blend 2 oz. chocolate syrup, 6 oz. milk, and 4 scoops vanilla ice cream on high until smooth. Serve in a tall glass with two bendable straws.
ROMANTIC MILKSHAKES
In a blender mix 8 oz. gingerale with 2 cups strawberry ice cream until smooth.
Pour into two glasses. Top with whipped cream and a dab of strawberry preserves as garnish. Serve with straws.
In a blender mix 8 oz. milk, 2 scoops vanilla ice cream, 1 pint frozen raspberries, and 1/2 cup chocolate syrup until smooth. Serve in two glasses with straws.
ROMANTIC PUNCH
48 oz. pineapple juice
1/2 cup grenadine
3 Tbsp. Roses lime juice
6 oz. orange juice
2 Tbsp. lemon juice
10 oz. club soda
1/2 tsp. mint flavoring
Mix all together. Serve over ice with straws in tall glasses.
ROMANTIC COFFEE
2 cups hot cocoa
2 cups brewed coffee
1 tsp. cinnamon flavoring
2 Tbsp. Coffeemate
2 tsp. sugar
1/4 tsp. cardamom
Mix together. Serve hot. Makes 2 tall cups to sip slowly by the fireside.
CARAMEL FUDGE LATTE
In each large mug, fill 1 shot glass with caramel sauce and 1 with hot fudge sauce. Pour into mug. Fill with freshly brewed double strength coffee. Top with 1 shot heated heavy cream. Stir well. Serve. This is one of the most popular coffees in the USA right now.
CARAMEL CAPPUCINO SHAKE
1 cup fat-free vanilla frozen yogurt
1/4 cup fat-free skim milk
1 tsp. instant coffee
1/4 tsp. ground cinnamon
1/4 cup lite whipped topping
Blend yogurt, milk, instant coffee, and cinnamon on high. Pour into two glasses. Top each with 2 tablespoons whipped topping and 1 tablespoon caramel topping for a fat-free treat.
CARAMEL APPLE CAPPUCINO
Heat 1 cup apple juice and 1 cup brewed coffee. Add 4 Tbsp. caramel sauce and stir. Pour into two mugs. Top with whipped cream and drizzle a tiny bit of caramel over it.
CARAMEL ROYALE CAPPUCINO
Mix 2 oz. caramel syrup, 2 oz. coconut milk, 3 oz. hot espresso, and some foamy hot milk. Stir well. Serve hot.
ORANGE CAPPUCINO
Mix the following ingredients and place in a covered jar. Use 2 tsp. mix per one cup boiling water.
1 cup instant hot cocoa mix
1 cup Coffeemate creamer
3/4 cup instant coffee crystals
1/2 cup sugar
1 tsp. cinnamon
1 Tbsp. dried orange peels
STARBUCK'S RASPBERRY FROTHY COFFEE
Brew a pot of coffee. Add 1/2 cup sugar, 1/2 cup raspberry syrup, and 1/2 cup heated heavy cream. Place in a blender to froth. Pour in large mugs and top with whipped cream and chocolate sprinkles.
STARBUCK'S MOCHA COCONUT FRAPPUCINO
Mix 3/4 cup double strength coffee, 1 tsp. coconut extract, 1 cup milk, 1/3 cup chocolate syrup, 3 Tbsp. sugar, and 2 cups ice in blender on high. Garnish with whipped cream.
HOT COCOA MIX
1 cup cocoa
2 cups sugar
5-1/2 cups powdered milk
1 cup instant powdered creamer
1-1/2 tsp. salt
In a large bowl stir together the cocoa, sugar, powdered milk, creamer and salt. Store in glass jars with caps.
To use: Add 3 to 4 tablespoons of mix to 1 cup of boiling water. Top with mini marshmallows or whipped cream with chocolate or candy sprinkles or cinnamon as a garnish. Makes 30 servings.
Mocha Cocoa Mix: Add 1 cup of instant coffee granules to the basic mix.
Orange Cocoa Mix: Add 2 Tbsp. dried orange peels to the basic mix.
Spiced Cocoa Mix: Add 1 Tbsp. ground cinnamon to the basic mix.
Peppermint Cocoa Mix: Add 1/2 cup crushed peppermint candy to the basic mix.
Cardamom Cocoa Mix: Add 1 Tbsp. powdered cardamom to the basic mix.
HOT MULLED APPLE CIDER
1 apple sliced thin
1 orange sliced thin
1 tsp. cinnamon flavoring
2 tsp. whole cloves
1 gal. apple cider
1/2 cup light brown sugar
1 tsp. allspice
pinch grated nutmeg
Cinnamon sticks for garnish
Combine all ingredients in a large pot. Slowly bring to a simmer over low heat. Simmer for 15 minutes. Remove from heat. Discard the fruit and spices by straining. Ladle into mugs and garnish each with a cinnamon stick. Serve. Makes 16 servings.
HOT BUTTERED RUM
1 cup butter
1/2 cup light brown sugar
1/2 cup powdered sugar
1 tsp. cinnamon
1 pint buttered rum ice cream
1 tsp. rum flavoring
Mix the above and pour into a container to freeze it. It will not freeze solid. To make one cup Hot Buttered Rum, use 2 to 4 Tbsp. this mixture in a mugful of boiling water. Stir well. Grate on a tiny bit of nutmeg as a garnish when serving.
You can also use this to flavor a cup of coffee.
AFTER THE LOVING
Mix 2 cups brewed hot coffee with 2/3 cup heated Half 'n' Half milk and 1/4 cup each chocolate syrup and raspberry or cherry syrup. Divide in large mugs, Top with whipped cream and two stemmed maraschino cherries. Serve.
FAUX DAQUIRIES
Place a bag of frozen fruit such as strawberries, blueberries, peaches, or raspberries in your blender with 1/2 cup sugar and liquify. Pour in glasses and serve.
If you use fresh fruit, such as a banana, you will need to use a cup of ice cubes with it in the blender. You might want to add 2 oz. Rose's Lime Juice to it also. Lime juice keeps the fruit from turning dark. A banana added to any drink will always make it thicker like a smoothie. You can also use 1 cup any juices or nectars with 1 cup ice cubes and 2 oz. Rose's Lime juice. Put in blender on high until smooth.
For extra effect, dip the rim of each glass in a plate of matching juice then in a plate of sugar, before pouring in the mixed mocktails. Garnish each drink with a chunk of matching fruit placed on the rim of each glass or a tiny parasol.
FAUX PINA COLADAS
You can pour 2 small cans pineapple juice, 1/2 cup cream of coconut, and 1 cup ice cubes in the blender on high to make two drinks. Garnish each drink with a tiny parasol or a wedge of pineapple placed over each of the rims of the glasses.
For one Pina Colada, use 2 oz. Cream of Coconut, and 4 oz. pineapple juice with 4 large ice cubes in blender on high until smooth. Pour into glass and serve.
For added effect, rim your glass in pineapple sugar before adding drink. To make pineapple sugar, use 1 cup regular sugar and 1/4 tsp. pineapple extract mixed in a plastic bag, then place sugar in a dessert plate and in another dessert plate pour in some pineapple juice. Dip the rim of each glass first in the juice then in the flavored sugar, then add your drink and garnish. Serve.
Garnish your fancy drinks with tiny parasols or slices of fresh fruit. You can take 2 wooden skewers and make fruit kabobs as garnishes also. Just thread fruit on the skewers, such as, cherries, pineapple, orange sections, chunks of apples, bananas, pears, kiwis, or whatever you like. Make the skewers slightly wider than the rim of the glass so you can rest them across the top of the glass. Clip the end of the skewer so both ends rest freely over the glass.
FAUX MARGARITAS
Use two margarita glasses. Rub the rims with a slice of lime then dip them in coarse salt. Or pour some lime juice into a dessert plate and some coarse salt into another dessert plate. Dip the rim of each glass into the lime juice first, then in the salt for added effect, then pour in your drinks and serve.
In a blender on high, put 8 oz. gingerale or lemon-lime soda (Sprite or Seven-Up), 6 oz. Roses Lime Juice and 1 cup ice cubes. Liquify. Pour into glasses, Add a slice of fresh lime to each rim for garnish.
TROPICAL MANGO MARGARITAS
In a blender on high, place 1 cup ice cubes, 3 Tbsp. lime juice, and 2/3 cup mango nectar. Blend until smooth. Dip two margarita glass' rims in lime juice then in sugar. Divide drinks between two glasses, and garnish each with a lime wedge.
You can change this recipe by using a different nectar or juice, such as peach, papaya, pineapple, kiwi, banana or strawberry.
VIRGIN WATERMELON MARGARITAS
4 cups watermelon, seedlesss
6 Tbsp. lime juice
2 packets Splenda
4 cups ice cubes
1/8 tsp. salt
1/2 limes, cut into wedges for garnish
Combine all ingredients in a blender on high until smooth. Divide between margarita glasses. Garnish with lime wedges.
Use other exotic fruits to make different versions, e.g., mango, kiwi, papaya, banana, honeydew, cantalope.
FLAVORED SUGARS FOR RIMMING GLASSES
Take 1 cup regular sugar and add whatever extracts you want to it, adjusting amount to your desired flavoring, start with 1/4 tsp. then use more if needed. Place this in a plastic bag and work the extract throughout the sugar.
To rim your glasses, pour the sugar in a dessert plate and fill another dessert plate with lime juice (or any liquid you want to use). Dip the rim of each glass in the liquid, then in the sugar and pour your mocktail in the glass. Garnish with a piece of fruit or a parasol and serve.
You can do the same thing using coarse salt instead of sugar if you want a salty taste instead of sweet.
FAUX MARGARITAS
12 oz. can frozen Lemonade
12 oz. can frozen Limeade
Ice Cubes
Gingerale
Rose's Lime Juice
Kosher Salt
Lime slices for garnish
Put frozen lemonade and limeade in a blender. Fill with ice and enough gingerale to liquify. Blend on high until smooth. Dip each margarita glass' rim in a dish with Rose's Lime Juice in it then dip the rim in a dish of Kosher Salt. Fill margarita glasses with the icy mixture. Add a slice of lime as a garnish to each glass.
PINEAPPLE MINT JULEP
2 Tbsp. Splenda
2 Tbsp. Roses' Lime Juice
1/2 cup Pineapple Juice
1/2 cup Gingerale
Sprigs of mint
Wash the mint leaves and place in a glass. Crush mint with the back of a large spoon. Add Splenda and Rose's Lime Juice. Add Pineapple Juice and Gingerale and mix with a spoon. Pour this mixture over ice in a tall glass. Garnish with a sprig of mint.
FAUX TAHITIAN SLINGS
In a blender place 12 oz. Hawaiian Fruit Punch and 2 oz. grenadine with 1 cup ice cubes and liquify. Serve in two tall glasses with little parasols as a garnish.
FAUX COSMOPOLITAN
1 tub Crystal Light Sunrise Classic Orange Flavor Sugar-Free Drink Mix
10 cups chilled Club Soda
4 cups cranberry-raspberry juice
1/2 cup lime juice
Put the drink mix in a large pitcher. Add the Club Soda. Mix until the drink mix is dissolved. Add the cranberry-raspberry juice and lime juice. Mix well. Chill until ready to serve. Pour into martini glasses, after dipping rims of each glass in water and sugar.
FRUIT PUNCH
8 bananas, peeled
4 cups pure orange juice
48 oz. can pineapple juice
2 cups cold water
5 Tablespoons pure maple syrup
4 Tablespoons grenadine
2 Tablespoons lemon juice
12 strawberries
4 kiwis, peeled
Combine bananas, strawberries, kiwis and 1 cup water in a blender on high and liquify. Pour in a large pitcher. Add remaining ingredients and stir well. Chill until time to serve. Stir just before serving. Pour fruit punch into tall glasses. Garnish each glass with a fruit kabob made by threading red and green seedless grapes, raspberries, blueberries, or any bite-sized fruits that are colorful onto a wooden skewer cut 1/2-inch longer than your glass width so it will lay on top of the glass easily and serve.
LEMONADE
4 lemons, juiced or 1 cup lemon juice
1 cup sugar
6 cups water
1 lemon sliced in rings
Mix together in a pitcher. Serve in glasses filled wih ice. Garnish each glass with a slice of lemon on the rim.
You could make LIMEADE by substituting limes for the lemons.
TEA LEMONADE
Make a pitcher of tea and a pitcher of lemonade and mix the two. Serve in tall glasses with ice.
ICED TEA
For 2 qts. tea, use 7 tea bags placed in 4 cups cold water. Microwave for 12 minutes on high. Remove tea bags and stir in 1 cup sugar until dissolved. Pour in your 2 qt. pitcher and fill with water. Stir well. Serve in tall glasses filled with ice cubes. Garnish each glass with a slice of fresh lemon on the rim.
For 1 gallon tea, use same recipe just use 12 tea bags and a gallon pitcher. Everythng else stays the same.
If you like flavored tea, you can add 1 capful of your favorite flavoring to your container of tea. Vanilla, lemon, orange, lime, cherry, raspberry, and mint are good ones to try. Use only a couple drops if you use mint or cinnamon flavorings. Know your extracts though before mixing them into anything as some are very strong.
PURPLE PASSION MILKSHAKE
In a blender mix 2 cups vanilla ice cream and 1 cup pure grape juice until smooth. Divide between 2 glasses and serve with straws.
CHOCOLATE MILKSHAKE FOR TWO
Blend 2 oz. chocolate syrup, 6 oz. milk, and 4 scoops vanilla ice cream on high until smooth. Serve in a tall glass with two bendable straws.
ROMANTIC MILKSHAKES
In a blender mix 8 oz. gingerale with 2 cups strawberry ice cream until smooth.
Pour into two glasses. Top with whipped cream and a dab of strawberry preserves as garnish. Serve with straws.
In a blender mix 8 oz. milk, 2 scoops vanilla ice cream, 1 pint frozen raspberries, and 1/2 cup chocolate syrup until smooth. Serve in two glasses with straws.
ROMANTIC PUNCH
48 oz. pineapple juice
1/2 cup grenadine
3 Tbsp. Roses lime juice
6 oz. orange juice
2 Tbsp. lemon juice
10 oz. club soda
1/2 tsp. mint flavoring
Mix all together. Serve over ice with straws in tall glasses.
ROMANTIC COFFEE
2 cups hot cocoa
2 cups brewed coffee
1 tsp. cinnamon flavoring
2 Tbsp. Coffeemate
2 tsp. sugar
1/4 tsp. cardamom
Mix together. Serve hot. Makes 2 tall cups to sip slowly by the fireside.
CARAMEL FUDGE LATTE
In each large mug, fill 1 shot glass with caramel sauce and 1 with hot fudge sauce. Pour into mug. Fill with freshly brewed double strength coffee. Top with 1 shot heated heavy cream. Stir well. Serve. This is one of the most popular coffees in the USA right now.
CARAMEL CAPPUCINO SHAKE
1 cup fat-free vanilla frozen yogurt
1/4 cup fat-free skim milk
1 tsp. instant coffee
1/4 tsp. ground cinnamon
1/4 cup lite whipped topping
Blend yogurt, milk, instant coffee, and cinnamon on high. Pour into two glasses. Top each with 2 tablespoons whipped topping and 1 tablespoon caramel topping for a fat-free treat.
CARAMEL APPLE CAPPUCINO
Heat 1 cup apple juice and 1 cup brewed coffee. Add 4 Tbsp. caramel sauce and stir. Pour into two mugs. Top with whipped cream and drizzle a tiny bit of caramel over it.
CARAMEL ROYALE CAPPUCINO
Mix 2 oz. caramel syrup, 2 oz. coconut milk, 3 oz. hot espresso, and some foamy hot milk. Stir well. Serve hot.
ORANGE CAPPUCINO
Mix the following ingredients and place in a covered jar. Use 2 tsp. mix per one cup boiling water.
1 cup instant hot cocoa mix
1 cup Coffeemate creamer
3/4 cup instant coffee crystals
1/2 cup sugar
1 tsp. cinnamon
1 Tbsp. dried orange peels
STARBUCK'S RASPBERRY FROTHY COFFEE
Brew a pot of coffee. Add 1/2 cup sugar, 1/2 cup raspberry syrup, and 1/2 cup heated heavy cream. Place in a blender to froth. Pour in large mugs and top with whipped cream and chocolate sprinkles.
STARBUCK'S MOCHA COCONUT FRAPPUCINO
Mix 3/4 cup double strength coffee, 1 tsp. coconut extract, 1 cup milk, 1/3 cup chocolate syrup, 3 Tbsp. sugar, and 2 cups ice in blender on high. Garnish with whipped cream.
HOT COCOA MIX
1 cup cocoa
2 cups sugar
5-1/2 cups powdered milk
1 cup instant powdered creamer
1-1/2 tsp. salt
In a large bowl stir together the cocoa, sugar, powdered milk, creamer and salt. Store in glass jars with caps.
To use: Add 3 to 4 tablespoons of mix to 1 cup of boiling water. Top with mini marshmallows or whipped cream with chocolate or candy sprinkles or cinnamon as a garnish. Makes 30 servings.
Mocha Cocoa Mix: Add 1 cup of instant coffee granules to the basic mix.
Orange Cocoa Mix: Add 2 Tbsp. dried orange peels to the basic mix.
Spiced Cocoa Mix: Add 1 Tbsp. ground cinnamon to the basic mix.
Peppermint Cocoa Mix: Add 1/2 cup crushed peppermint candy to the basic mix.
Cardamom Cocoa Mix: Add 1 Tbsp. powdered cardamom to the basic mix.
HOT MULLED APPLE CIDER
1 apple sliced thin
1 orange sliced thin
1 tsp. cinnamon flavoring
2 tsp. whole cloves
1 gal. apple cider
1/2 cup light brown sugar
1 tsp. allspice
pinch grated nutmeg
Cinnamon sticks for garnish
Combine all ingredients in a large pot. Slowly bring to a simmer over low heat. Simmer for 15 minutes. Remove from heat. Discard the fruit and spices by straining. Ladle into mugs and garnish each with a cinnamon stick. Serve. Makes 16 servings.
HOT BUTTERED RUM
1 cup butter
1/2 cup light brown sugar
1/2 cup powdered sugar
1 tsp. cinnamon
1 pint buttered rum ice cream
1 tsp. rum flavoring
Mix the above and pour into a container to freeze it. It will not freeze solid. To make one cup Hot Buttered Rum, use 2 to 4 Tbsp. this mixture in a mugful of boiling water. Stir well. Grate on a tiny bit of nutmeg as a garnish when serving.
You can also use this to flavor a cup of coffee.
Mocktails - Non-alcoholic Drinks Recipes: Part 3
Mocktails - Non-alcoholic Drinks Recipes: Part 3
HOT GROG
6 cups brewed coffee
1 cup heavy cream
2 cups brown sugar
4 Tbsp. butter
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
2 lemons, peeled
Mix butter, sugar, cloves, nutmeg and cinnamon. Mix coffee and cream. Divide the lemon peels between twelve mugs. Pour both the mixtures into cups and stir. Serve hot. Makes 12 servings.
WASSAIL PUNCH
6 cups hot brewed tea
1 cup Splenda
32 oz. bottle cranberry juice
32 oz. bottle apple juice
2 cups orange juice
3/4 cup lemon juice
3/4 cup lime juice
4 whole cinnamon sticks
28 whole cloves, divided
1 orange, sliced
In a large pot over medium high heat, combine the brewed tea and Splenda. Mix well. Add cranberry juice, apple juice, orange juice, lemon juice, lime juice, cinnamon sticks, and half the whole cloves. Bring mixture to a full boil for a couple minutes, stirring often. Remove from heat. Transfer hot mixture very carefully to a large punch bowl. Press remaining whole cloves into orange slices and add to the punch bowl so they float on top. Wassail can be served either hot or cold.
HOLIDAY CHRISTMAS COFFEE
4 Tbsp. butter
1-1/2 cups brown sugar
1/4 teaspoon ground all spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-3/4 cups heavy cream
12 cups brewed coffee
12 strips orange peel
1 apple, sliced into 12 pieces
Stir together melted butter, brown sugar, allspice, cinnamon, nutmeg, and cloves. Keep stored in the refrigerator. To serve, put 1 tsp. of the butter spice, 2 tablespoons heavy cream, 1 strip orange peel, and 1 apple slice into 6 ounces of hot coffee. Makes twelve servings.
HOT COCOA
1/4 cup sugar
4 Tbsp. sweet cocoa powder
1/8 tsp. salt
1/4 cup hot water
2 Tbsp. butter
4 cups milk
1 tsp. Maple flavoring
1 tsp. vanilla
16 large marshmallows
In a large saucepan, combine sugar, cocoa, and salt. Stir in hot water and butter. Bring to a boil. Add milk, Maple flavoring, vanilla and 8 marshmallows. Heat, stirring occasionally, until marshmallows melt. Pour into large mugs & top with marshmallows.
CREAMSICLE FRAPPE
In a blender mix 2 cups vanilla ice cream with 1 cup orange juice and 1/2 cup milk. Blend until smooth. Pour into two glasses or cups and enjoy.
ORANGE SUNRISE SMOOTHIE
In a blender mix 1/2 cup frozen orange juice concentrate with 2 Tbsp. honey, 2 cups milk, and 8 oz. orange yogurt until smooth. Makes 2 servings.
MANGO SMOOTHIE
1 cup plain fat-free yogurt
1 cup water, ice cold
1 large mango, peeled, pitted and chopped
1 packet Splenda
2 mint leaves, for garnish
Place all ingredients in a blender on high until smooth. Pour into 2 tall glasses. Garnish each with a mint leaf.
FRESH FRUIT SMOOTHIE
In a blender put 1 small can pineapple juice, 1 peeled banana, 1 peeled orange, 1 unpeeled but cored apple and blend on high until smooth. Divide between two glasses and enjoy.
For an expensive spa treat, pat some of this on your face and let it air dry. Then wash it off with a warm washcloth.
Your face will have a healthy glow to it. This is the same fruit facial you would have to pay a hundred dollars for in a health spa.
SUMMER BREAKFAST SMOOTHIE
4 oz. silken tofu
1/2 cup fat-free skim milk
1 cup strawberries
1/2 cup blueberries
The night before combine all ingredients in a blender and refrigerate until next morning. Trn blender on high until ingredients are smooth. Divide between two glasses and serve. The tofu supplies protein.
ROOT BEER
Mix 3/4 cup sugar, 3/4 cup hot water, 1 tsp. root beer concentrate, and 1 liter chilled club soda. Chill.
GINGER BEER
Combine 2 cups distilled water with 1/2 lb. minced gingerroot and simmer in a saucepan for 20 minutes. Stir in 1/2 cup lemon juice and 1 cup honey and let it cool. Strain into a pitcher. Add 2 bottles club soda. Chill.
HOMEMADE GINGERALE
Juice 1/2 lb. fresh gingerroot and 6 large green apples. Add 1 bottle chilled Club Soda. Chill and enjoy.
JOHNNY APPLESEED COOLER
8 apple juice ice cubes
1/4 cup apple juice
Drop the apple juice ice cubes into a blender. Add the apple juice. Blend until slushy on high. Makes one serving.
RASPBERRY DAZZLE SMOOTHIE
1 frozen banana
3/4 cup raspberries
1 cup orange or grapefruit juice
Combine the fruit and juice in a blender on high until smooth. Serves one.
KEY WEST MOJITO COOLER
1 cup Key Lime juice
1 cup sugar
2 Qts. water
1/4 tsp. spearmint extract
10 Lime slices
In a large pitcher, stir together the lime juice, sugar, mint extract, and water. Pour into tall glasses filled with ice and garnish with lime slices. Makes ten servings.
Use more or less of mint extract to suit your tastes.
MANGO TANGO SMOOTHIE
1 cup mango slices
1 frozen banana
1 oz. white cranberry grape juice
4 scoops vanilla frozen yogurt
Combine the mango slices, banana, grape juice, and frozen yogurt in a blender on high until smooth. Pour into a tall glass and serve. Makes one drink.
SPORTS SLUSHEE
Recipe for a slushy treat. This one is made with frozen Gatorade ice cubes.
8 lemon-lime Gatorade ice cubes
1/2 cup lemon-lime Gatorade
Drop the frozen Gatorade cubes into a blender. Add the Gatorade. Blend on high until slushy. Pour in a glass and serve. Makes one slushee.
For variety, try different Gatorade flavors.
PINK FLAMINGO SMOOTHIE
1 frozen banana
1 cup fresh strawberries
1-1/2 cups pineapple juice Combine the fruit and juice in a blender on high until smooth. Pour in glasses and serve. Serves two.
SUN TEA PUNCH
8 decaffeinated tea bags
1/2 gallon water
4 oranges, 3 juiced and 1 sliced into ten slices
8 lemons, 7 juiced and 1 sliced into ten slices
1/2 cup honey or 1 cup sugar
10 mint leaves
Steep tea in the sun for 4 or more hours in a sun tea glass jar. Remove the tea bags. Add the remaining ingredients and stir. Pour into tall glasses filled with ice. Make sure one mint leaf, one orange slice, and one lemon slice goes into each glass. Makes ten servings.
CARMEN MIRANDA SMOOTHIE
This smoothie is an excellent choice if you happen to have some leftover fruit salad.
1 frozen banana
2 cups fresh fruit (grapes, strawberries, blueberries, raspberries, pear, apple, kiwi)
1 cup orange, pineapple, or white grape juice
Combine the fruit and juice in a blender on high until smooth. Pour into 2 glasses and serve. Makes two drinks.
PINK LEMONADE
1 cup fresh lemon juice
1/2 cup honey
1 Qt. water
1/3 cup grenadine syrup* (optional)
Lemon Slices
Stir together the lemon juice, honey, grenadine, and water. Pour into glasses filled with ice and garnish with lemon slices. Makes five servings.
*Omit the grenadine syrup if you don't want it to be pink or prefer regular lemonade. Sugar can be used but use 1 cup, as honey is sweeter.
BLUE LAGOON BREAKFAST SMOOTHIE
1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1 cup milk
Combine the blueberries, frozen yogurt, and milk in a blender on high until smooth. Serves two.
KING KONG SMOOTHIE
1 frozen banana
3 Tbsp. peanut butter
1 cup orange juice
Combine the frozen banana, peanut butter, and orange juice in a blender on high until smooth. Pour in a glass and swirl some chocolate syrup over top as a garnish, then serve. Makes one drink.
PINK HURRICANE SMOOTHIE
4 cups seedless watermelon chunks
8 scoops vanilla frozen yogurt
Combine the watermelon chunks and frozen yogurt in a blender on high until smooth. Pour in glasses and serve. Makes two drinks.
JUICE SPRITZER
1 Tbsp. any frozen juice concentrate
8 oz. seltzer water
Spoon the frozen juice concentrate into a tall glass. Pour in the seltzer water. Stir to mix. Add ice cubes. Serve. Makes one drink.
HOT GROG
6 cups brewed coffee
1 cup heavy cream
2 cups brown sugar
4 Tbsp. butter
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
2 lemons, peeled
Mix butter, sugar, cloves, nutmeg and cinnamon. Mix coffee and cream. Divide the lemon peels between twelve mugs. Pour both the mixtures into cups and stir. Serve hot. Makes 12 servings.
WASSAIL PUNCH
6 cups hot brewed tea
1 cup Splenda
32 oz. bottle cranberry juice
32 oz. bottle apple juice
2 cups orange juice
3/4 cup lemon juice
3/4 cup lime juice
4 whole cinnamon sticks
28 whole cloves, divided
1 orange, sliced
In a large pot over medium high heat, combine the brewed tea and Splenda. Mix well. Add cranberry juice, apple juice, orange juice, lemon juice, lime juice, cinnamon sticks, and half the whole cloves. Bring mixture to a full boil for a couple minutes, stirring often. Remove from heat. Transfer hot mixture very carefully to a large punch bowl. Press remaining whole cloves into orange slices and add to the punch bowl so they float on top. Wassail can be served either hot or cold.
HOLIDAY CHRISTMAS COFFEE
4 Tbsp. butter
1-1/2 cups brown sugar
1/4 teaspoon ground all spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-3/4 cups heavy cream
12 cups brewed coffee
12 strips orange peel
1 apple, sliced into 12 pieces
Stir together melted butter, brown sugar, allspice, cinnamon, nutmeg, and cloves. Keep stored in the refrigerator. To serve, put 1 tsp. of the butter spice, 2 tablespoons heavy cream, 1 strip orange peel, and 1 apple slice into 6 ounces of hot coffee. Makes twelve servings.
HOT COCOA
1/4 cup sugar
4 Tbsp. sweet cocoa powder
1/8 tsp. salt
1/4 cup hot water
2 Tbsp. butter
4 cups milk
1 tsp. Maple flavoring
1 tsp. vanilla
16 large marshmallows
In a large saucepan, combine sugar, cocoa, and salt. Stir in hot water and butter. Bring to a boil. Add milk, Maple flavoring, vanilla and 8 marshmallows. Heat, stirring occasionally, until marshmallows melt. Pour into large mugs & top with marshmallows.
CREAMSICLE FRAPPE
In a blender mix 2 cups vanilla ice cream with 1 cup orange juice and 1/2 cup milk. Blend until smooth. Pour into two glasses or cups and enjoy.
ORANGE SUNRISE SMOOTHIE
In a blender mix 1/2 cup frozen orange juice concentrate with 2 Tbsp. honey, 2 cups milk, and 8 oz. orange yogurt until smooth. Makes 2 servings.
MANGO SMOOTHIE
1 cup plain fat-free yogurt
1 cup water, ice cold
1 large mango, peeled, pitted and chopped
1 packet Splenda
2 mint leaves, for garnish
Place all ingredients in a blender on high until smooth. Pour into 2 tall glasses. Garnish each with a mint leaf.
FRESH FRUIT SMOOTHIE
In a blender put 1 small can pineapple juice, 1 peeled banana, 1 peeled orange, 1 unpeeled but cored apple and blend on high until smooth. Divide between two glasses and enjoy.
For an expensive spa treat, pat some of this on your face and let it air dry. Then wash it off with a warm washcloth.
Your face will have a healthy glow to it. This is the same fruit facial you would have to pay a hundred dollars for in a health spa.
SUMMER BREAKFAST SMOOTHIE
4 oz. silken tofu
1/2 cup fat-free skim milk
1 cup strawberries
1/2 cup blueberries
The night before combine all ingredients in a blender and refrigerate until next morning. Trn blender on high until ingredients are smooth. Divide between two glasses and serve. The tofu supplies protein.
ROOT BEER
Mix 3/4 cup sugar, 3/4 cup hot water, 1 tsp. root beer concentrate, and 1 liter chilled club soda. Chill.
GINGER BEER
Combine 2 cups distilled water with 1/2 lb. minced gingerroot and simmer in a saucepan for 20 minutes. Stir in 1/2 cup lemon juice and 1 cup honey and let it cool. Strain into a pitcher. Add 2 bottles club soda. Chill.
HOMEMADE GINGERALE
Juice 1/2 lb. fresh gingerroot and 6 large green apples. Add 1 bottle chilled Club Soda. Chill and enjoy.
JOHNNY APPLESEED COOLER
8 apple juice ice cubes
1/4 cup apple juice
Drop the apple juice ice cubes into a blender. Add the apple juice. Blend until slushy on high. Makes one serving.
RASPBERRY DAZZLE SMOOTHIE
1 frozen banana
3/4 cup raspberries
1 cup orange or grapefruit juice
Combine the fruit and juice in a blender on high until smooth. Serves one.
KEY WEST MOJITO COOLER
1 cup Key Lime juice
1 cup sugar
2 Qts. water
1/4 tsp. spearmint extract
10 Lime slices
In a large pitcher, stir together the lime juice, sugar, mint extract, and water. Pour into tall glasses filled with ice and garnish with lime slices. Makes ten servings.
Use more or less of mint extract to suit your tastes.
MANGO TANGO SMOOTHIE
1 cup mango slices
1 frozen banana
1 oz. white cranberry grape juice
4 scoops vanilla frozen yogurt
Combine the mango slices, banana, grape juice, and frozen yogurt in a blender on high until smooth. Pour into a tall glass and serve. Makes one drink.
SPORTS SLUSHEE
Recipe for a slushy treat. This one is made with frozen Gatorade ice cubes.
8 lemon-lime Gatorade ice cubes
1/2 cup lemon-lime Gatorade
Drop the frozen Gatorade cubes into a blender. Add the Gatorade. Blend on high until slushy. Pour in a glass and serve. Makes one slushee.
For variety, try different Gatorade flavors.
PINK FLAMINGO SMOOTHIE
1 frozen banana
1 cup fresh strawberries
1-1/2 cups pineapple juice Combine the fruit and juice in a blender on high until smooth. Pour in glasses and serve. Serves two.
SUN TEA PUNCH
8 decaffeinated tea bags
1/2 gallon water
4 oranges, 3 juiced and 1 sliced into ten slices
8 lemons, 7 juiced and 1 sliced into ten slices
1/2 cup honey or 1 cup sugar
10 mint leaves
Steep tea in the sun for 4 or more hours in a sun tea glass jar. Remove the tea bags. Add the remaining ingredients and stir. Pour into tall glasses filled with ice. Make sure one mint leaf, one orange slice, and one lemon slice goes into each glass. Makes ten servings.
CARMEN MIRANDA SMOOTHIE
This smoothie is an excellent choice if you happen to have some leftover fruit salad.
1 frozen banana
2 cups fresh fruit (grapes, strawberries, blueberries, raspberries, pear, apple, kiwi)
1 cup orange, pineapple, or white grape juice
Combine the fruit and juice in a blender on high until smooth. Pour into 2 glasses and serve. Makes two drinks.
PINK LEMONADE
1 cup fresh lemon juice
1/2 cup honey
1 Qt. water
1/3 cup grenadine syrup* (optional)
Lemon Slices
Stir together the lemon juice, honey, grenadine, and water. Pour into glasses filled with ice and garnish with lemon slices. Makes five servings.
*Omit the grenadine syrup if you don't want it to be pink or prefer regular lemonade. Sugar can be used but use 1 cup, as honey is sweeter.
BLUE LAGOON BREAKFAST SMOOTHIE
1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1 cup milk
Combine the blueberries, frozen yogurt, and milk in a blender on high until smooth. Serves two.
KING KONG SMOOTHIE
1 frozen banana
3 Tbsp. peanut butter
1 cup orange juice
Combine the frozen banana, peanut butter, and orange juice in a blender on high until smooth. Pour in a glass and swirl some chocolate syrup over top as a garnish, then serve. Makes one drink.
PINK HURRICANE SMOOTHIE
4 cups seedless watermelon chunks
8 scoops vanilla frozen yogurt
Combine the watermelon chunks and frozen yogurt in a blender on high until smooth. Pour in glasses and serve. Makes two drinks.
JUICE SPRITZER
1 Tbsp. any frozen juice concentrate
8 oz. seltzer water
Spoon the frozen juice concentrate into a tall glass. Pour in the seltzer water. Stir to mix. Add ice cubes. Serve. Makes one drink.
Mocktails - Non-alcoholic Drinks Recipes: Part 2
Mocktails - Non-alcoholic Drinks Recipes: Part 2
GRENADINI
1/2 cup lemonade
1 oz. grenadine
2 tsp. Rose's lime juice
Combine ingredients in a shaker half filled with ice, shake well and strain into two chilled glasses. Add a cocktail olive or martini on a toothpick to each drink.
You can substitute Raspberry (Raspbini), Strawberry (Strawbini), Peach (Peachini), Mango (Mangini), or any flavored syrup for the grenadine. Grenadine is made from pomegranates.
FAUX MARTINIS
In a shaker place 8 oz. lemon-lime soda, 1 Tbsp. Rose's lime juice, and 1/2 cup crushed ice. Shake well. Strain into chilled martini glasses. Add a cocktail onion or olive on a toothpick to each. Serve.
You can use either gingerale, club soda, white grape juice, white cranberry juice, or flavored seltzer water instead.
VICTORIA'S SECRET
4 oz. strawberry nectar
2 oz. orange juice
2 oz. lemon juice
Mix the ingredients with 1 cup crushed ice. Blend well. Serve in chilled cocktail glasses.
LEMON FIZZ
2 mint leaves, stems discarded
1/3 cup lemon juice
2 Tbsp. sugar
1-1/2 cups Club Soda
2 scoops lemon sherbert
2 mint leaves, for garnish
Combine 2 mint leaves without stems, lemon juice, sugar and 1/2 cup of Club Soda in a blender. Blend on high until mint is liquified. Divide mixture between 2 tall glasses. Add 1 scoop lemon sherbet to each glass and top each with 1/2 cup of club soda. Garnish with fresh mint and serve.
ORANGE FIZZ
1/3 cup orange juice with pulp
2 packets Splenda
1-1/2 cups Club Soda
2 scoops orange sherbert
2 orange slices, for ganish
Combine orange juice, Splenda, and Club Soda in a blender on high until well mixed. Divide mixture beteen 2 tall glasses. Add 1 scoop orange sherbert to each glass. Garnish with a slice of orange.
LIME FIZZ
1/3 cup lime juice
2 packets Splenda
1-1/2 cups Club Soda
2 scoops lime sherbert
2 slices lime, for garnish
Combine lime juice, Splenda, and Club Soda in a blender on high until blended well. Divide mixture between two tall glasses. Add one scoop lime sherbert to each glass. Garnish with a slic of lime.
You could also use raspberry sherbert instead of lime to make a Raspberry-Lime Fizz.
GOLDEN SPARKLERS
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups crushed ice
1 bottle Ginger Ale or sparkling water
Mix all ingredients and serve from a clear glass pitcher.
GATORADE
1 package lemon-lime unsweetened Kool-Aid
1 gallon cold water
1 cup sugar
1 teaspoon salt
1 cup orange juice
Mix all ingredients together in a gallon pitcher and serve. This recipe looks and tastes like Gatorade and equals the electrolyte replacement found in many popular drinks on the market. It is said if you have a headache, to get rid of it, just drink 2 glasses of green Gatorade.
You can make this for pennies whereas the name-brand Gatorade costs about four dollars for same amount.
SPICE CHAI
2 cups cold water
2 tea bags or 2 tsp. loose-leaf tea
1 tsp. vanilla extract
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. black peppercorns
1 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/2 cup milk, heated
honey, sugar, or Splenda to suit your taste
In a teapot, bring the cold water to a full boil. Turn off heat, add the tea and the vanilla to the infuser. In a coffee filter, combine all the spices, securing the top closed with a staple. Add the spice bag to the infuser and let the tea steep for five minutes. You can adjust the spiciness if you like more or less. Add heated milk to tea. Strain tea into two mugs, and add Splenda, honey, or sugar to suit your tastes.
VIRGIN SANGRIA PUNCH
4 cups white or red grape juice
1 cup pink grapefruit juice
1 cup orange juice
1 Tbsp. Rose's lime juice
1 liter chilled club soda
1 orange, thinly sliced
1 cup seedless green or red grapes, stems removed
1 lime, thinly sliced
Combine grape, grapefruit, and lime juices in pitcher. Chill for one hour. Add chilled club soda and fruit. Stir and serve.
HURRICANE
3 oz. passionfruit juice
3 oz orange juice
3 oz. lime juice
2 tsp. Splenda
1 Tbsp. Grenadine
Lime or orange wedge for garnish
Mix all ingredients except fruit wedges in a cocktail shaker. Fill hurricane glass half-full with crushed ice. Add shaker ingredients and garnish with lime or orange wedge.
GRENADINI
1/2 cup lemonade
1 oz. grenadine
2 tsp. Rose's lime juice
Combine ingredients in a shaker half filled with ice, shake well and strain into two chilled glasses. Add a cocktail olive or martini on a toothpick to each drink.
You can substitute Raspberry (Raspbini), Strawberry (Strawbini), Peach (Peachini), Mango (Mangini), or any flavored syrup for the grenadine. Grenadine is made from pomegranates.
FAUX MARTINIS
In a shaker place 8 oz. lemon-lime soda, 1 Tbsp. Rose's lime juice, and 1/2 cup crushed ice. Shake well. Strain into chilled martini glasses. Add a cocktail onion or olive on a toothpick to each. Serve.
You can use either gingerale, club soda, white grape juice, white cranberry juice, or flavored seltzer water instead.
VICTORIA'S SECRET
4 oz. strawberry nectar
2 oz. orange juice
2 oz. lemon juice
Mix the ingredients with 1 cup crushed ice. Blend well. Serve in chilled cocktail glasses.
LEMON FIZZ
2 mint leaves, stems discarded
1/3 cup lemon juice
2 Tbsp. sugar
1-1/2 cups Club Soda
2 scoops lemon sherbert
2 mint leaves, for garnish
Combine 2 mint leaves without stems, lemon juice, sugar and 1/2 cup of Club Soda in a blender. Blend on high until mint is liquified. Divide mixture between 2 tall glasses. Add 1 scoop lemon sherbet to each glass and top each with 1/2 cup of club soda. Garnish with fresh mint and serve.
ORANGE FIZZ
1/3 cup orange juice with pulp
2 packets Splenda
1-1/2 cups Club Soda
2 scoops orange sherbert
2 orange slices, for ganish
Combine orange juice, Splenda, and Club Soda in a blender on high until well mixed. Divide mixture beteen 2 tall glasses. Add 1 scoop orange sherbert to each glass. Garnish with a slice of orange.
LIME FIZZ
1/3 cup lime juice
2 packets Splenda
1-1/2 cups Club Soda
2 scoops lime sherbert
2 slices lime, for garnish
Combine lime juice, Splenda, and Club Soda in a blender on high until blended well. Divide mixture between two tall glasses. Add one scoop lime sherbert to each glass. Garnish with a slic of lime.
You could also use raspberry sherbert instead of lime to make a Raspberry-Lime Fizz.
GOLDEN SPARKLERS
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups crushed ice
1 bottle Ginger Ale or sparkling water
Mix all ingredients and serve from a clear glass pitcher.
GATORADE
1 package lemon-lime unsweetened Kool-Aid
1 gallon cold water
1 cup sugar
1 teaspoon salt
1 cup orange juice
Mix all ingredients together in a gallon pitcher and serve. This recipe looks and tastes like Gatorade and equals the electrolyte replacement found in many popular drinks on the market. It is said if you have a headache, to get rid of it, just drink 2 glasses of green Gatorade.
You can make this for pennies whereas the name-brand Gatorade costs about four dollars for same amount.
SPICE CHAI
2 cups cold water
2 tea bags or 2 tsp. loose-leaf tea
1 tsp. vanilla extract
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. black peppercorns
1 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/2 cup milk, heated
honey, sugar, or Splenda to suit your taste
In a teapot, bring the cold water to a full boil. Turn off heat, add the tea and the vanilla to the infuser. In a coffee filter, combine all the spices, securing the top closed with a staple. Add the spice bag to the infuser and let the tea steep for five minutes. You can adjust the spiciness if you like more or less. Add heated milk to tea. Strain tea into two mugs, and add Splenda, honey, or sugar to suit your tastes.
VIRGIN SANGRIA PUNCH
4 cups white or red grape juice
1 cup pink grapefruit juice
1 cup orange juice
1 Tbsp. Rose's lime juice
1 liter chilled club soda
1 orange, thinly sliced
1 cup seedless green or red grapes, stems removed
1 lime, thinly sliced
Combine grape, grapefruit, and lime juices in pitcher. Chill for one hour. Add chilled club soda and fruit. Stir and serve.
HURRICANE
3 oz. passionfruit juice
3 oz orange juice
3 oz. lime juice
2 tsp. Splenda
1 Tbsp. Grenadine
Lime or orange wedge for garnish
Mix all ingredients except fruit wedges in a cocktail shaker. Fill hurricane glass half-full with crushed ice. Add shaker ingredients and garnish with lime or orange wedge.
Mocktails - NON-ALCOHOLIC MOCKTAILS AND DRINKS RECIPES
Mocktails - NON-ALCOHOLIC MOCKTAILS AND DRINKS RECIPES
Mocktails, an abbreviation for “mock cocktails", are festive, non-alcoholic party drinks. Mocktails are often offered for designated drivers, pregnant women, or any party guests who choose not to drink alcohol. Although many drink recipes can be prepared without alcohol, some are especially popular. Mocktails come in many varieties: frozen, hot, fizzy, non-fizzy, and cream-based recipes.
Mocktails are popular alternatives to alcoholic drinks and allow everyone to enjoy the spirit of a celebratory occasion in a responsible manner. Most mocktails are blends of fresh fruit juices and syrups, and some contain cream, herbs, or spices. Since mocktails contain no alcohol, people of all ages can enjoy them. Hot mocktail recipes include non-alcoholic wassail. Easy to prepare in a crock pot, this drink contains apple cider, unsweetened pineapple juice, and tea, seasoned with cloves, allspice, and cinnamon.
Summer Passion
Ingredients:
2 cups coconut milk
2 cups pineapple juice
1 tbsp powdered sugar
1/4 cup finely chopped pineapple piece
Crushed ice
Method:
* Blend coconut milk, pineapple juice and sugar together.
* Put chopped pineapple pieces in 3 cocktail glasses.
* Pour the mixture onto it and top with crushed ice.
* Decorate with a sprig of mint and a fancy cocktail stirrer.
Melon Delight
Ingredients:
1 cup pineapple juice
1 cup melon juice
1 tsp sugar/ honey
1/2 cup melon pieces.
Method:
* Blend together juices and sugar and serve with melon pieces and crushed ice.
CHOCOLATE WALNUT SMOOTHIE
1 cup apple juice
2 bananas
4 Tbsp. walnuts
1 cup soy milk
1-1/2 Tbsp. cocoa powder
1 tsp. almond extract
1 cup ice
Put everything in a blender on high and blend until smooth, then enjoy.
KIWI SMOOTHIE
2 kiwi fruit, peeled and sliced
3/4 cup plain yogurt
1/4 cup milk
2 tsp. honey
4 ice cubes
Reserve one slice of kiwi as a garnish. Puree remainder of sliced kiwi in blender. Add yogurt, milk, honey, and ice cubes to kiwi and blend on high until smooth. Serve in hurricane glass with kiwi garnish.
VIRGIN MIAMI VICE
1 oz pineapple juice
1 oz cream of coconut
1/2 oz Half 'n' Half Cream
1-1/2 oz pureed strawberries
1-1/2 oz lime juice
1/4 oz simple syrup
1 cup crushed ice
whole strawberry for garnish
Blend pineapple juice, coconut cream, Half 'n' Half, and half a cup of crushed ice. Pour into a glass.
Blend pureed strawberries, lime, syrup, remaining half cup of crushed ice and pour over back of a spoon on top of the pineapple-coconut mixture. Garnish with a strawberry.
SUNSET MOJITO
4 oz white grape juice
3 oz chilled gingerale
1 Tbsp. grenadine
5 sprigs of mint
Pour grenadine into bottom of a wine glass. Lay 4 mint sprigs over this. Carefully pour the grape juice and gingerale over the back of a spoon into the glass. Garnish with a sprig of mint.
SPRING SUNRISE
3/4 oz lemon juice
3/4 oz mango syrup
1-1/2 oz apple juice
2 oz blood orange juice
Pour ingredients into a shaker with ice. Shake well and pour into a glass half filled with crushed ice.
CINDERELLA
2 oz lemon juice
2 oz orange juice
2 oz pineapple juice
4 oz gingerale
2 dashes grenadine
Pineapple and Orange slices for garnish
Pour the ingredients into a shaker with ice. Shake well, then strain into two glasses. Garnish with pineapple and orange slices.
APPLETINI
2 oz fresh apple juice (gold or green apples)
1/2 oz simple syrup
1/4 oz lemon juice
sugar for rimming glass
apple slice for garnish
Add apple juice, syrup, and lemon juice to a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass rimmed with sugar. Garnish with an apple slice.
Mocktails, an abbreviation for “mock cocktails", are festive, non-alcoholic party drinks. Mocktails are often offered for designated drivers, pregnant women, or any party guests who choose not to drink alcohol. Although many drink recipes can be prepared without alcohol, some are especially popular. Mocktails come in many varieties: frozen, hot, fizzy, non-fizzy, and cream-based recipes.
Mocktails are popular alternatives to alcoholic drinks and allow everyone to enjoy the spirit of a celebratory occasion in a responsible manner. Most mocktails are blends of fresh fruit juices and syrups, and some contain cream, herbs, or spices. Since mocktails contain no alcohol, people of all ages can enjoy them. Hot mocktail recipes include non-alcoholic wassail. Easy to prepare in a crock pot, this drink contains apple cider, unsweetened pineapple juice, and tea, seasoned with cloves, allspice, and cinnamon.
Summer Passion
Ingredients:
2 cups coconut milk
2 cups pineapple juice
1 tbsp powdered sugar
1/4 cup finely chopped pineapple piece
Crushed ice
Method:
* Blend coconut milk, pineapple juice and sugar together.
* Put chopped pineapple pieces in 3 cocktail glasses.
* Pour the mixture onto it and top with crushed ice.
* Decorate with a sprig of mint and a fancy cocktail stirrer.
Melon Delight
Ingredients:
1 cup pineapple juice
1 cup melon juice
1 tsp sugar/ honey
1/2 cup melon pieces.
Method:
* Blend together juices and sugar and serve with melon pieces and crushed ice.
CHOCOLATE WALNUT SMOOTHIE
1 cup apple juice
2 bananas
4 Tbsp. walnuts
1 cup soy milk
1-1/2 Tbsp. cocoa powder
1 tsp. almond extract
1 cup ice
Put everything in a blender on high and blend until smooth, then enjoy.
KIWI SMOOTHIE
2 kiwi fruit, peeled and sliced
3/4 cup plain yogurt
1/4 cup milk
2 tsp. honey
4 ice cubes
Reserve one slice of kiwi as a garnish. Puree remainder of sliced kiwi in blender. Add yogurt, milk, honey, and ice cubes to kiwi and blend on high until smooth. Serve in hurricane glass with kiwi garnish.
VIRGIN MIAMI VICE
1 oz pineapple juice
1 oz cream of coconut
1/2 oz Half 'n' Half Cream
1-1/2 oz pureed strawberries
1-1/2 oz lime juice
1/4 oz simple syrup
1 cup crushed ice
whole strawberry for garnish
Blend pineapple juice, coconut cream, Half 'n' Half, and half a cup of crushed ice. Pour into a glass.
Blend pureed strawberries, lime, syrup, remaining half cup of crushed ice and pour over back of a spoon on top of the pineapple-coconut mixture. Garnish with a strawberry.
SUNSET MOJITO
4 oz white grape juice
3 oz chilled gingerale
1 Tbsp. grenadine
5 sprigs of mint
Pour grenadine into bottom of a wine glass. Lay 4 mint sprigs over this. Carefully pour the grape juice and gingerale over the back of a spoon into the glass. Garnish with a sprig of mint.
SPRING SUNRISE
3/4 oz lemon juice
3/4 oz mango syrup
1-1/2 oz apple juice
2 oz blood orange juice
Pour ingredients into a shaker with ice. Shake well and pour into a glass half filled with crushed ice.
CINDERELLA
2 oz lemon juice
2 oz orange juice
2 oz pineapple juice
4 oz gingerale
2 dashes grenadine
Pineapple and Orange slices for garnish
Pour the ingredients into a shaker with ice. Shake well, then strain into two glasses. Garnish with pineapple and orange slices.
APPLETINI
2 oz fresh apple juice (gold or green apples)
1/2 oz simple syrup
1/4 oz lemon juice
sugar for rimming glass
apple slice for garnish
Add apple juice, syrup, and lemon juice to a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass rimmed with sugar. Garnish with an apple slice.
Indian Drinks, Shakes, Juices and Beverages Recipes
Indian Drinks, Shakes, Juices and Beverages Recipes
Indian summers can be quite harsh with the temperatures soaring above 40% Celcius in most states. Fortunately, we are blessed with a rich variety of fruits that help to keep us cool. You can blend these fruits with different ingredients to make a colorful, cool, icy and a very healthy and refreshing drink. Check out these very cool and refreshing drinks, shakes, juices and beverages that can be made very easily in your homes! Visit this link:
http://www.indianfoodrecipes.net/indian-drinks-recipes/index.html
Indian summers can be quite harsh with the temperatures soaring above 40% Celcius in most states. Fortunately, we are blessed with a rich variety of fruits that help to keep us cool. You can blend these fruits with different ingredients to make a colorful, cool, icy and a very healthy and refreshing drink. Check out these very cool and refreshing drinks, shakes, juices and beverages that can be made very easily in your homes! Visit this link:
http://www.indianfoodrecipes.net/indian-drinks-recipes/index.html
Indian Breakfast Fruit n Juice Shake Recipes
Indian Breakfast Fruit n Juice Shake Recipes
Fruit n Juice Breakfast Shake Ingredients
1 Ripe banana;, peeled 1/2 c Lowfat vanilla yogurt
3/4 c Pineapple juice 1/2 c Strawberries;, stem removed
Instructions for Fruit n Juice Breakfast Shake
Break banana into small pieces and put in the blender with pineapple juice, yogurt, and strawberries. Secure lid and blend until smooth. Divide shake between two glasses and serve immediately Recipe by: Makes 2 servings
Peanut Butter Banana Breakfast Shake Ingredients
1 c Fat free or lowfat milk 1/4 ts Ground cinnamon
1/2 c Frozen banana slices 1/2 ts Vanilla extract
1 tb Peanut butter Sweet cocoa powder; optional
Instructions for Peanut Butter Banana Breakfast Shake
Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and garnish with a sprinkle of cocoa powder, if desired. Makes 1 serving.
Peanut Butter-Chocolate-Banana Shake Ingredients
2 c Sliced banana 1/2 c Crushed ice
3/4 c 1% low-fat milk 3 tb Chocolate-flavored syrup
1/2 c Vanilla low-fat ice cream 2 tb Reduced-fat creamy peanut
Instructions for Peanut Butter-Chocolate-Banana Shake
1. Arrange banana slices in a single layer on a baking sheet; freeze 45 minutes or until firm. 2. Place frozen bananas and remaining ingredients in a blender; process until smooth. Serve immediately. Yield: 3 servings
Pineapple Breakfast Shake Ingredients
20 oz Pineapple Chunks * 1 1/2 c Skim Milk
1 md Banana, Cut Into Chunks 1/4 ts Vanilla Extract
Instructions for Pineapple Breakfast Shake
* Pineapple chunks in unsweetened juice.
Drain pineapple, reserving 3/4 cup juice. Measure 1/2 cup pineapple chunks and save the remainder for another use. Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve..
Raspberry Peach Breakfast Shake Ingredients
10 oz Frozen Raspberries * 1/2 c Buttermilk
1 c Canned Peach Nectar 1 tb Honey
Instructions for Raspberry Peach Breakfast Shake
* Frozen raspberries should be thawed and in light syrup.
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.
Strawberry Banana Breakfast Shake Ingredients
1/2 c Strawberries * 1/2 c Orange Juice, Fresh
1/2 md Banana, Cut Into Chunks 3 tb Low Fat Yogurt
Instructions for Strawberry Banana Breakfast Shake
* Strawberries should be frozen and unsweetened.
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.
Complete Breakfast Banana Shake Ingredients
Milk Vanilla yogurt
Banana Egg; (optional)
Instructions for Complete Breakfast Banana Shake
In blender (or processor), put peeled bananas, several tablespoons vanilla yogurt (or plain yogurt with 1 teaspoon vanilla flavoring), approximately 1 cup milk. Blend until completely mixed. Optional: Add 1 egg and blend again. Makes good breakfast drink or snack.
Fruit n Juice Breakfast Shake Ingredients
1 Ripe banana;, peeled 1/2 c Lowfat vanilla yogurt
3/4 c Pineapple juice 1/2 c Strawberries;, stem removed
Instructions for Fruit n Juice Breakfast Shake
Break banana into small pieces and put in the blender with pineapple juice, yogurt, and strawberries. Secure lid and blend until smooth. Divide shake between two glasses and serve immediately Recipe by: Makes 2 servings
Peanut Butter Banana Breakfast Shake Ingredients
1 c Fat free or lowfat milk 1/4 ts Ground cinnamon
1/2 c Frozen banana slices 1/2 ts Vanilla extract
1 tb Peanut butter Sweet cocoa powder; optional
Instructions for Peanut Butter Banana Breakfast Shake
Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and garnish with a sprinkle of cocoa powder, if desired. Makes 1 serving.
Peanut Butter-Chocolate-Banana Shake Ingredients
2 c Sliced banana 1/2 c Crushed ice
3/4 c 1% low-fat milk 3 tb Chocolate-flavored syrup
1/2 c Vanilla low-fat ice cream 2 tb Reduced-fat creamy peanut
Instructions for Peanut Butter-Chocolate-Banana Shake
1. Arrange banana slices in a single layer on a baking sheet; freeze 45 minutes or until firm. 2. Place frozen bananas and remaining ingredients in a blender; process until smooth. Serve immediately. Yield: 3 servings
Pineapple Breakfast Shake Ingredients
20 oz Pineapple Chunks * 1 1/2 c Skim Milk
1 md Banana, Cut Into Chunks 1/4 ts Vanilla Extract
Instructions for Pineapple Breakfast Shake
* Pineapple chunks in unsweetened juice.
Drain pineapple, reserving 3/4 cup juice. Measure 1/2 cup pineapple chunks and save the remainder for another use. Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve..
Raspberry Peach Breakfast Shake Ingredients
10 oz Frozen Raspberries * 1/2 c Buttermilk
1 c Canned Peach Nectar 1 tb Honey
Instructions for Raspberry Peach Breakfast Shake
* Frozen raspberries should be thawed and in light syrup.
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.
Strawberry Banana Breakfast Shake Ingredients
1/2 c Strawberries * 1/2 c Orange Juice, Fresh
1/2 md Banana, Cut Into Chunks 3 tb Low Fat Yogurt
Instructions for Strawberry Banana Breakfast Shake
* Strawberries should be frozen and unsweetened.
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.
Complete Breakfast Banana Shake Ingredients
Milk Vanilla yogurt
Banana Egg; (optional)
Instructions for Complete Breakfast Banana Shake
In blender (or processor), put peeled bananas, several tablespoons vanilla yogurt (or plain yogurt with 1 teaspoon vanilla flavoring), approximately 1 cup milk. Blend until completely mixed. Optional: Add 1 egg and blend again. Makes good breakfast drink or snack.
Healthy Protein Shakes And Smoothies Recipes
Healthy Protein Shakes And Smoothies Recipes
CINNAMON MOCHA PROTEIN SHAKE
1 scoop of Anywhey protein powder
1 cup of 1%, skim, Lactaid, Rice, or Soy milk
¼-½ packet of sugar free chocolate Carnation instant breakfast, sugar free cocoa, or 1 tbsp. of sugar free Hershey syrup
½ tsp. cinnamon
1 tsp. decaffeinated instant coffee
DREAM CREAM PROTEIN SMOOTHIE
1 scoop of Anywhey protein powder
¼ cup of orange Gatorade or orange Crystal Light
1 cup 1%, skim, Lactaid, Rice, Soy milk
¼-½ packet of sugar-free vanilla Carnation instant breakfast
1 tsp. orange flavoring (optional)
BANANA SPLIT PROTEIN SHAKE
1 scoop of Anywhey protein powder
¼-½ packet of sugar-free vanilla or chocolate Carnation instant breakfast
½ banana
2 cubes of fresh pineapple or 1 slice canned pineapple in its own juice
1-2 strawberries fresh or frozen
3 ice cubes
CHOCOLATE MOCHA MINT PROTEIN SHAKE
1 scoop of Anywhey protein powder
¼-½ packet of sugar-free chocolate Carnation instant breakfast
1 tsp. instant decaffeinated coffee
2 drops of peppermint extract
1 cup 1%, skim, Lactaid, Rice, Soy milk
2 ice cubes
KEY LIME PIE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free vanilla Carnation instant breakfast
1-2 tsp lime juice
1 graham cracker (~2-3 small squares)
2-3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
STRAWBERRY BANANA FROST MILK SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free strawberry Carnation instant breakfast
½ banana and 1-2 fresh or frozen strawberries
2-3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
EGGNOG PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free vanilla Carnation instant breakfast
½ tsp. allspice
1 graham cracker (~2 small squares)
2-3 ice cubes
1 tbsp. sugar-free vanilla Coffee Mate creamer
1 cup 1%, skim, Lactaid, Rice, or Soy milk
TROPICAL FRUIT BREEZE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free strawberry Carnation instant breakfast
~2 slices of frozen peaches
2 chunks of fresh pineapple
3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
PROTEIN FRUIT SMOOTHIE
1 scoop of Anywhey powder
½ cup low-fat plain or vanilla yogurt
2 fresh or frozen strawberries or any other fresh or frozen berries
½ banana
3 ice cubes
¼ cup 1%, skim, Lactaid, Rice, or Soy milk
1 packet Splenda or any other sugar substitute desired
HAZELNUT MOCHA CAPPUCCINO SHAKE
1 scoop Anywhey protein powder
¼-½ packet of both vanilla and chocolate sugar-free Carnation instant breakfast
½ cup water
1 cup 1%, skim, Lactaid, Rice, or Soy milk
3-4 drops of Hazelnut mocha sugar-free flavoring by Bariatric Advantage products
2 tsp. of decaffeinated instant coffee
2-3 ice cubes
SNICKERS BAR MOCHA PROTEIN SHAKE
1 scoop Anywhey protein powder
½ cup cold decaffeinated coffee
½ cup 1%, skim, Lactaid, Rice, or Soy milk
3-4 drops of sugar-free caramel flavoring Bariatric Advantage products
¼-1/2 packet of sugar-free chocolate Carnation instant breakfast
3 ice cubes
1 tsp. butternut flavoring extract
BUTTERMILK FRUIT SHAKE
1 scoop Anywhey protein powder
1 cup buttermilk
½ cup frozen fruit
1tsp vanilla flavoring extract
1 packet of Splenda or any other sugar substitute
BOYSENBERRY SMOOTHIE
1 scoop Anywhey protein powder
1 cup fresh or frozen boysenberries
1 cup plain or vanilla low-fat yogurt
1/3 cup 100% apple juice
3-4 ice cubes
FROZEN FRUIT GLAZE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-1/2 packet of vanilla sugar-free Carnation instant breakfast
½ cup water
½ cup 100% orange juice
½ banana
2-3 frozen or fresh strawberries
2-3 ice cubes
PEANUTBUTTER AND BANANA PROTEIN SHAKE
1 scoop Anywhey protein powder
1 cup 1%, skim, Lactaid, Rice, or Soy milk
1-2 tbsp. Skippy Natural peanut butter
½ banana
NOTE:
If shakes are too thick or not thick enough to your liking add or take away milk.
Add 1 or 2 scoops of protein powder to low-fat milk mix up so that there are no lumps then add to hot low-fat cream soup.
Add 1-2 scoop of protein powder to low-fat milk and mix well until no lumps then mix into a sugar free pudding mix.
(http://www.lifebridgehealth.org/sinaibody.cfm?id=3876)
CINNAMON MOCHA PROTEIN SHAKE
1 scoop of Anywhey protein powder
1 cup of 1%, skim, Lactaid, Rice, or Soy milk
¼-½ packet of sugar free chocolate Carnation instant breakfast, sugar free cocoa, or 1 tbsp. of sugar free Hershey syrup
½ tsp. cinnamon
1 tsp. decaffeinated instant coffee
DREAM CREAM PROTEIN SMOOTHIE
1 scoop of Anywhey protein powder
¼ cup of orange Gatorade or orange Crystal Light
1 cup 1%, skim, Lactaid, Rice, Soy milk
¼-½ packet of sugar-free vanilla Carnation instant breakfast
1 tsp. orange flavoring (optional)
BANANA SPLIT PROTEIN SHAKE
1 scoop of Anywhey protein powder
¼-½ packet of sugar-free vanilla or chocolate Carnation instant breakfast
½ banana
2 cubes of fresh pineapple or 1 slice canned pineapple in its own juice
1-2 strawberries fresh or frozen
3 ice cubes
CHOCOLATE MOCHA MINT PROTEIN SHAKE
1 scoop of Anywhey protein powder
¼-½ packet of sugar-free chocolate Carnation instant breakfast
1 tsp. instant decaffeinated coffee
2 drops of peppermint extract
1 cup 1%, skim, Lactaid, Rice, Soy milk
2 ice cubes
KEY LIME PIE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free vanilla Carnation instant breakfast
1-2 tsp lime juice
1 graham cracker (~2-3 small squares)
2-3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
STRAWBERRY BANANA FROST MILK SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free strawberry Carnation instant breakfast
½ banana and 1-2 fresh or frozen strawberries
2-3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
EGGNOG PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free vanilla Carnation instant breakfast
½ tsp. allspice
1 graham cracker (~2 small squares)
2-3 ice cubes
1 tbsp. sugar-free vanilla Coffee Mate creamer
1 cup 1%, skim, Lactaid, Rice, or Soy milk
TROPICAL FRUIT BREEZE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-½ packet of sugar-free strawberry Carnation instant breakfast
~2 slices of frozen peaches
2 chunks of fresh pineapple
3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk
PROTEIN FRUIT SMOOTHIE
1 scoop of Anywhey powder
½ cup low-fat plain or vanilla yogurt
2 fresh or frozen strawberries or any other fresh or frozen berries
½ banana
3 ice cubes
¼ cup 1%, skim, Lactaid, Rice, or Soy milk
1 packet Splenda or any other sugar substitute desired
HAZELNUT MOCHA CAPPUCCINO SHAKE
1 scoop Anywhey protein powder
¼-½ packet of both vanilla and chocolate sugar-free Carnation instant breakfast
½ cup water
1 cup 1%, skim, Lactaid, Rice, or Soy milk
3-4 drops of Hazelnut mocha sugar-free flavoring by Bariatric Advantage products
2 tsp. of decaffeinated instant coffee
2-3 ice cubes
SNICKERS BAR MOCHA PROTEIN SHAKE
1 scoop Anywhey protein powder
½ cup cold decaffeinated coffee
½ cup 1%, skim, Lactaid, Rice, or Soy milk
3-4 drops of sugar-free caramel flavoring Bariatric Advantage products
¼-1/2 packet of sugar-free chocolate Carnation instant breakfast
3 ice cubes
1 tsp. butternut flavoring extract
BUTTERMILK FRUIT SHAKE
1 scoop Anywhey protein powder
1 cup buttermilk
½ cup frozen fruit
1tsp vanilla flavoring extract
1 packet of Splenda or any other sugar substitute
BOYSENBERRY SMOOTHIE
1 scoop Anywhey protein powder
1 cup fresh or frozen boysenberries
1 cup plain or vanilla low-fat yogurt
1/3 cup 100% apple juice
3-4 ice cubes
FROZEN FRUIT GLAZE PROTEIN SHAKE
1 scoop Anywhey protein powder
¼-1/2 packet of vanilla sugar-free Carnation instant breakfast
½ cup water
½ cup 100% orange juice
½ banana
2-3 frozen or fresh strawberries
2-3 ice cubes
PEANUTBUTTER AND BANANA PROTEIN SHAKE
1 scoop Anywhey protein powder
1 cup 1%, skim, Lactaid, Rice, or Soy milk
1-2 tbsp. Skippy Natural peanut butter
½ banana
NOTE:
If shakes are too thick or not thick enough to your liking add or take away milk.
Add 1 or 2 scoops of protein powder to low-fat milk mix up so that there are no lumps then add to hot low-fat cream soup.
Add 1-2 scoop of protein powder to low-fat milk and mix well until no lumps then mix into a sugar free pudding mix.
(http://www.lifebridgehealth.org/sinaibody.cfm?id=3876)
Ten Best Cool Summer Cocktails - Air Mail
10 Of the Best Cool Summer Cocktails - Air Mail
This is the standard, and very agreeable, recipe for most popular summer drinks. But this year, under the tutelage of T.J. Siegal, a bartender at New York City's Alto restaurant, I am adding "bitter" into the mix.
Siegal's take on a cocktail he calls "old and esoteric." It sounds to me as if it originated in the '30s or '40s, when the term "air mail" had an sense of glamour to it. The first sip tastes simple. But hold it in your mouth for a few seconds and a whole host of intense, complex flavors reveal themselves.
The Goods:
1. Air Mail
chilled wine glass
2 ounces Mount Gay Special Reserve White Rum
1 ounce fresh lime juice
3/4 ounces honey syrup*
2 to 3 ounces well chilled sparkling wine, such as Prosecco
Add the rum, lime juice and honey syrup to a shaker filled with ice. Shake well. Pour into wine glass and top with sparkling wine.
*Honey syrup dissolves more quickly and is easier to pour than pure honey. To make Siegal's, combine five parts inexpensive honey with two parts very hot water in a small bottle. Seal, and shake vigorously. Let cool.
2. The Bikini Martini
The name--not to mention the vivid blue color--makes this a summer cocktail winner. It tastes delicious too.
The Goods:
3 ounces Bombay Sapphire gin
squeeze of fresh lime juice
2 tbsp Blue Curacoa
1 tbsp peach schnapps
1 tsp confectioners' sugar or one packet of Equal
lemon zest
Fill a martini glass with ice and water to chill it. Half-fill a martini shaker with ice and add the gin, lime juice, Curacao, schnapps and sugar. Shake well for at least 30 seconds.
Pour out ice and water from martini glass, and poor in the mixture through a strainer. Garnish with lemon zest.
3. Campari Smash
The appealing contrast between the tangy bitterness of the Campari and the sweetness of the limoncello make this Siegal original a perfect summer refresher.
The Goods:
4 lemon wedges, seeds removed if possible
1 1/4 ounces Campari
3/4 ounces limoncello
Muddle the lemons in a shaker. Add Campari and limoncello. Shake lightly. Serve in a rocks glass.
4. La Chic Martinique
Rhum agricole, from the French West Indies, is made from cane sugar rather than molasses, the basis of regular rum. It has a highly distinctive, aromatic, verdant flavor. This is an adaptation of a cocktail created by Brian Van Flandern of New York's Per Se restaurant for a Rhum Clement cocktail competition.
The Goods:
1 ounce vodka
1 ounce Rhum Clement VSOP Rum
1/2 ounce fresh lime juice
1/2 ounce simple syrup or 1/2 packet Equal
soda water to taste
twist of lime peel
chilled martini glass
Shake the first four ingredients vigorously over ice. Add a splash of soda and shake gently until it foams. Pour into martini glass. Float the twist of lime peel on the surface.
5. Cucumber Mojito Crush
Replacing some of the mint with cucumber adds a whole extra dimension to this cool Cuban favorite.
The Goods:
1 1/2 ounces 10 Cane Rum
4 slices peeled seedless cucumber
6 to 8 mint leaves
1/2 lime, cut into wedges
1 packet Equal
chilled ginger ale
In a tall glass, muddle together the cucumber, limes, mint and Equal. Add to cocktail shaker filled with ice. Add rum and shake. Fill glass with crushed ice, return mixture to glass and top with ginger ale. Garnish with a slice of cucumber.
6. English Harbor Rum and Soda
One of my favorite summer drinks is one of the simplest--it consists of an aged rum poured into a tall glass of crushed ice and topped with a splash of soda. Here, the softer, creamy Antiguan rum, laced with subtle hints of vanilla, chocolate and coffee, makes for a delectable change from the usual, assertive dark rums.
The Goods:
3 ounces English Harbor Five-Year-Old Antigua Rum
soda to taste
wedge of lime
Fill a rocks or highball glass with ice. Add rum. Add soda to taste and stir. Garnish with lime.
7. Gin and Tonic
The English classic was exported around the world during the days of Empire and has been improved by such marvels of modern technology as the plentiful supply of ice.
The Goods:
2 ounces of well-chilled super-premium 47% gin
2 or 3 ounces of fresh tonic (I prefer Schweppes)
wedge of lemon or lime
Add gin to a highball glass filled with ice. Add tonic to taste. Squeeze the lime or, if you want to be really Brit, lemon, into the drink. Drop in the wedge.
8. Pimm's Cup
This classic English summer drink is becoming increasingly popular on both sides of the Atlantic.
The Goods:
1 1/2 ounces of Pimm's Number One
4 to 5 ounces of 7-Up or Sprite
wedge of lemon
sprig of borage or, if unavailable, slice of cucumber
Ideally you should combine all the ingredients, in these proportions, in a large pitcher, and then pour it into highball glasses filled with ice.
9. Zenzero
It's the subtle hint of ginger--and you should use a light hand when adding it, as less is definitely better than more--that, with the honey, gives Siegal's invention its distinctive and refreshing flavor.
The Goods:
1/4 ounce fresh ginger
3/4 ounce fresh lemon juice
3/4 ounce honey syrup
2 ounces El Tesoro Platinum Tequila
well-chilled martini glass
Muddle together the ginger and lemon juice. Pour into a shaker filled with ice. Add tequila and honey syrup. Shake well and pour into the martini glass.
10. The Zuidam Crush
I first encountered this drink at a party to promote Zuidam Gin. It was served without the soda, and while I liked the fresh orange flavor, I found it heavy and too strong. So I had the bartender add some soda. This now appears to have become the official version, and I am expecting my first royalty check shortly.
The Goods:
3 ounces Zuidam Dry Gin
1 1/2 ounces Patron Citronage
splash Club Soda
slice of fresh orange
Muddle orange in a rocks glass. Add ice. Add gin, Citronage and soda to taste. This works equally well as a short or long drink. Stir.
This is the standard, and very agreeable, recipe for most popular summer drinks. But this year, under the tutelage of T.J. Siegal, a bartender at New York City's Alto restaurant, I am adding "bitter" into the mix.
Siegal's take on a cocktail he calls "old and esoteric." It sounds to me as if it originated in the '30s or '40s, when the term "air mail" had an sense of glamour to it. The first sip tastes simple. But hold it in your mouth for a few seconds and a whole host of intense, complex flavors reveal themselves.
The Goods:
1. Air Mail
chilled wine glass
2 ounces Mount Gay Special Reserve White Rum
1 ounce fresh lime juice
3/4 ounces honey syrup*
2 to 3 ounces well chilled sparkling wine, such as Prosecco
Add the rum, lime juice and honey syrup to a shaker filled with ice. Shake well. Pour into wine glass and top with sparkling wine.
*Honey syrup dissolves more quickly and is easier to pour than pure honey. To make Siegal's, combine five parts inexpensive honey with two parts very hot water in a small bottle. Seal, and shake vigorously. Let cool.
2. The Bikini Martini
The name--not to mention the vivid blue color--makes this a summer cocktail winner. It tastes delicious too.
The Goods:
3 ounces Bombay Sapphire gin
squeeze of fresh lime juice
2 tbsp Blue Curacoa
1 tbsp peach schnapps
1 tsp confectioners' sugar or one packet of Equal
lemon zest
Fill a martini glass with ice and water to chill it. Half-fill a martini shaker with ice and add the gin, lime juice, Curacao, schnapps and sugar. Shake well for at least 30 seconds.
Pour out ice and water from martini glass, and poor in the mixture through a strainer. Garnish with lemon zest.
3. Campari Smash
The appealing contrast between the tangy bitterness of the Campari and the sweetness of the limoncello make this Siegal original a perfect summer refresher.
The Goods:
4 lemon wedges, seeds removed if possible
1 1/4 ounces Campari
3/4 ounces limoncello
Muddle the lemons in a shaker. Add Campari and limoncello. Shake lightly. Serve in a rocks glass.
4. La Chic Martinique
Rhum agricole, from the French West Indies, is made from cane sugar rather than molasses, the basis of regular rum. It has a highly distinctive, aromatic, verdant flavor. This is an adaptation of a cocktail created by Brian Van Flandern of New York's Per Se restaurant for a Rhum Clement cocktail competition.
The Goods:
1 ounce vodka
1 ounce Rhum Clement VSOP Rum
1/2 ounce fresh lime juice
1/2 ounce simple syrup or 1/2 packet Equal
soda water to taste
twist of lime peel
chilled martini glass
Shake the first four ingredients vigorously over ice. Add a splash of soda and shake gently until it foams. Pour into martini glass. Float the twist of lime peel on the surface.
5. Cucumber Mojito Crush
Replacing some of the mint with cucumber adds a whole extra dimension to this cool Cuban favorite.
The Goods:
1 1/2 ounces 10 Cane Rum
4 slices peeled seedless cucumber
6 to 8 mint leaves
1/2 lime, cut into wedges
1 packet Equal
chilled ginger ale
In a tall glass, muddle together the cucumber, limes, mint and Equal. Add to cocktail shaker filled with ice. Add rum and shake. Fill glass with crushed ice, return mixture to glass and top with ginger ale. Garnish with a slice of cucumber.
6. English Harbor Rum and Soda
One of my favorite summer drinks is one of the simplest--it consists of an aged rum poured into a tall glass of crushed ice and topped with a splash of soda. Here, the softer, creamy Antiguan rum, laced with subtle hints of vanilla, chocolate and coffee, makes for a delectable change from the usual, assertive dark rums.
The Goods:
3 ounces English Harbor Five-Year-Old Antigua Rum
soda to taste
wedge of lime
Fill a rocks or highball glass with ice. Add rum. Add soda to taste and stir. Garnish with lime.
7. Gin and Tonic
The English classic was exported around the world during the days of Empire and has been improved by such marvels of modern technology as the plentiful supply of ice.
The Goods:
2 ounces of well-chilled super-premium 47% gin
2 or 3 ounces of fresh tonic (I prefer Schweppes)
wedge of lemon or lime
Add gin to a highball glass filled with ice. Add tonic to taste. Squeeze the lime or, if you want to be really Brit, lemon, into the drink. Drop in the wedge.
8. Pimm's Cup
This classic English summer drink is becoming increasingly popular on both sides of the Atlantic.
The Goods:
1 1/2 ounces of Pimm's Number One
4 to 5 ounces of 7-Up or Sprite
wedge of lemon
sprig of borage or, if unavailable, slice of cucumber
Ideally you should combine all the ingredients, in these proportions, in a large pitcher, and then pour it into highball glasses filled with ice.
9. Zenzero
It's the subtle hint of ginger--and you should use a light hand when adding it, as less is definitely better than more--that, with the honey, gives Siegal's invention its distinctive and refreshing flavor.
The Goods:
1/4 ounce fresh ginger
3/4 ounce fresh lemon juice
3/4 ounce honey syrup
2 ounces El Tesoro Platinum Tequila
well-chilled martini glass
Muddle together the ginger and lemon juice. Pour into a shaker filled with ice. Add tequila and honey syrup. Shake well and pour into the martini glass.
10. The Zuidam Crush
I first encountered this drink at a party to promote Zuidam Gin. It was served without the soda, and while I liked the fresh orange flavor, I found it heavy and too strong. So I had the bartender add some soda. This now appears to have become the official version, and I am expecting my first royalty check shortly.
The Goods:
3 ounces Zuidam Dry Gin
1 1/2 ounces Patron Citronage
splash Club Soda
slice of fresh orange
Muddle orange in a rocks glass. Add ice. Add gin, Citronage and soda to taste. This works equally well as a short or long drink. Stir.
Summer Cocktails - LEMON DROP MARTINI
Summer Cocktails -
LEMON DROP MARTINI
The Lemon Drop is two opposites colliding to create nirvana: Pure sugar, bitter lemons. Since its origin in the early 1990s, Lemon Drops have meant something: stay a little longer, smile a little brighter, let the sun shine in.
RECIPE:
2 ounces of vodka
2 ounces of Lemon Drop Mixer
In a cocktail shaker, combine 2 ounces of vodka, 2 ounces of Lemon Drop Mixer and a glass of ice. Shake well and strain into a chilled cocktail glass rimmed with lemon sugar.
LEMON DROP MARTINI
The Lemon Drop is two opposites colliding to create nirvana: Pure sugar, bitter lemons. Since its origin in the early 1990s, Lemon Drops have meant something: stay a little longer, smile a little brighter, let the sun shine in.
RECIPE:
2 ounces of vodka
2 ounces of Lemon Drop Mixer
In a cocktail shaker, combine 2 ounces of vodka, 2 ounces of Lemon Drop Mixer and a glass of ice. Shake well and strain into a chilled cocktail glass rimmed with lemon sugar.
Summer Cocktails - AFTER DINNER VODKA ESPRESSO SHOTS
Summer Cocktails -
AFTER DINNER VODKA ESPRESSO SHOTS
This cocktail just slides down your throat with an amazing combination and juxtaposition of flavors. Use either vodka or tequila as your choice of alcohol.
RECIPE:
1 ounce Xellent Vodka (or other premium vodka) [or tequila]
1/2 ounce Kahlua especial (70 proof)
1/2ounce Tia Maria
1 ounce cold espresso
Chili Pepper flakes
Shake all the ingredients well with ice and strain into test tubes Rim the tube/shot glass with the oil from an orange rind and dust it with powdered chocolate and chili pepper.
AFTER DINNER VODKA ESPRESSO SHOTS
This cocktail just slides down your throat with an amazing combination and juxtaposition of flavors. Use either vodka or tequila as your choice of alcohol.
RECIPE:
1 ounce Xellent Vodka (or other premium vodka) [or tequila]
1/2 ounce Kahlua especial (70 proof)
1/2ounce Tia Maria
1 ounce cold espresso
Chili Pepper flakes
Shake all the ingredients well with ice and strain into test tubes Rim the tube/shot glass with the oil from an orange rind and dust it with powdered chocolate and chili pepper.
Summer Cocktails - PEACH ICED TEA
Summer Cocktails -
PEACH ICED TEA
A delicious take on iced tea for those who prefer a non-alcoholic alternative. Also, great if you're serving lunch to guests that may have to run back to the office.
RECIPE:
2 cups peach nectar
1 tbsp fresh lemon juice
4 tbsp granulated sugar
2 cinnamon sticks
4 tea bags
4 cups cold water
In a 1-1/2quart pan or tea kettle, over high heat, bring cold water to a boil. Pour over tea bags and cinnamon sticks in heat-proof pitcher or container; stir briefly. Allow to steep for 4-5 minutes or until desired strength. Strain tea into another container. Stir in sugar, lemon juice and peach nectar; cool. To serve, pour into ice-filled glasses. Garnish with lemon wedge or fresh peach wedge if desired. Makes about 6 servings (Preparation time: 15 minutes)
PEACH ICED TEA
A delicious take on iced tea for those who prefer a non-alcoholic alternative. Also, great if you're serving lunch to guests that may have to run back to the office.
RECIPE:
2 cups peach nectar
1 tbsp fresh lemon juice
4 tbsp granulated sugar
2 cinnamon sticks
4 tea bags
4 cups cold water
In a 1-1/2quart pan or tea kettle, over high heat, bring cold water to a boil. Pour over tea bags and cinnamon sticks in heat-proof pitcher or container; stir briefly. Allow to steep for 4-5 minutes or until desired strength. Strain tea into another container. Stir in sugar, lemon juice and peach nectar; cool. To serve, pour into ice-filled glasses. Garnish with lemon wedge or fresh peach wedge if desired. Makes about 6 servings (Preparation time: 15 minutes)
Summer Cocktails - PASSION FRUIT AND CHILI MARTINI
Summer Cocktails -
PASSION FRUIT AND CHILI MARTINI
Cowie originally discovered this all-time new favorite cocktail at a hotel in Miami. It's very easy to make. Simply combine the ingredients with ice in a cocktail shaker. Only the ginger juice may take a little time to make.
RECIPE:
1 ounce cranberry juice
1 ounce orange juice
2 ounces Captain Morgan's Parrot Bay Passion Fruit Rum
1 ounce passion fruit puree
1⁄4 ounce fresh ginger juice (made from fresh ginger, ground and boiled)
Add 8-12 seeds of red thai chili pepper, a few pieces of chopped up chili and one red thai chili pepper for garnish. Combine ingredients with ice in a cocktail shaker. Shake, strain and pour into a martini glass. Garnish with one red chili pepper that has been sliced and attached to the glasses rim or just float the chili in the drink. DON'T' eat the chili!
PASSION FRUIT AND CHILI MARTINI
Cowie originally discovered this all-time new favorite cocktail at a hotel in Miami. It's very easy to make. Simply combine the ingredients with ice in a cocktail shaker. Only the ginger juice may take a little time to make.
RECIPE:
1 ounce cranberry juice
1 ounce orange juice
2 ounces Captain Morgan's Parrot Bay Passion Fruit Rum
1 ounce passion fruit puree
1⁄4 ounce fresh ginger juice (made from fresh ginger, ground and boiled)
Add 8-12 seeds of red thai chili pepper, a few pieces of chopped up chili and one red thai chili pepper for garnish. Combine ingredients with ice in a cocktail shaker. Shake, strain and pour into a martini glass. Garnish with one red chili pepper that has been sliced and attached to the glasses rim or just float the chili in the drink. DON'T' eat the chili!
Summer Cocktails - STREPE CHEPE
Summer is in full swing, and what better way to relax and quench your thirst than with a wonderful and refreshing mixed drink?
Here are some delicious, refreshing and very easy to make summer cocktails by Colin Cowie. Colin Cowie shows us in this video how to simply take an ordinary drink and make it into an extraordinary moment. You can watch the video at this link:
http://www.cbsnews.com/sections/i_video/main500251.shtml?id=1827108n
STREPE CHEPE
Cowie has fueled lots of parties with the Strepe Chepe. This very light and refreshing cocktail is not only easy to make with only four ingredients, but versatile, too. Cowie says a friend/client named the cocktail and it's been fuel for fabulousness ever since.
RECIPE:
8 ounces high-quality vodka
2 tablespoons fresh lime juice
3 tablespoons superfine sugar, plus more to taste
1/2 cup fresh mint leaves, tightly packed
Combine all ingredients in a blender full of ice cubes. Blend until the contents achieve a uniform frozen consistency. Add more sugar periodically as needed or until the mixture is just sweet to taste. Serve in champagne flutes or shot glasses
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