Cocktail Recipes
FROZEN MARGARITAS
6 oz. Can of frozen limeade concentrate 6 oz. Tequila 2 oz. Triple Sec 6 oz. Lemon-lime soda 5 C Crushed ice Lime slices Margarita salt Pour limeade concentrate, tequila, Triple Sec and soda into large plastic container, and stir to mix. Fill blender with 5 cups crushed ice. Add limeade mixture to ice in blender and blend until slushy. Pour into salt- rimmed Margarita glasses. Garnish with lime slices.
SUPER GENIUS VODKA INFUSION
1 1/2 liter Grey Goose Vodka 1 pineapple 1/2 watermelon 2 baskets strawberries 7-Up Cut all pineapple and fruit so no rind of any kind is left behind. Wash and rewash the watermelon, pineapple, and strawberries. Cut the strawberries into halves, the pineapple and watermelon into bigger than a bite-sized pieces. Layer a "sun tea" (preferably with spigot at bottom) with one fruit at a time. Start with strawberry or watermelon, as they are more fragrant and will gather more taste at the bottom, where the vodka exits the container. Fill container to top with fruit. Pour vodka over fruit until covered. Screw on top and let sit minimum 2 weeks in refrigerator. To serve, mix 3 parts infusion with one part 7-Up (diet or regular) in a martini glass and serve with small piece of fruit as garnish.
VODKA MARTINI
1 1/2 oz vodka dash dry vermouth stuffed olive Combine ingredients with cracked ice in a shaker. Shake well. Strain and serve in a chilled cocktail glass. Garnish with an olive.
Sloppy Wet Kisses Cocktails
1/2 shot Watermelon Pucker 1/2 shot Amaretto 1 splash Sweet & Sour Mix Mix over ice, strain into shot glass
Ice Cap Cocktail
6 ice cubes 2 ounces ginger ale 1 ounce chocolate-flavored liquer 1 ounce creme de menthe 2 ounces half-and-half or milk ---Garnish--- mint sprigs 1. Place ice in an 8-10 oz"on the rocks glass". 2. Add ginger ale, then the chocolate brandy followed by the creme de menthe. 3. Add the half and half or milk by slowly pouring over the back of a spoon. 4. Garnish with a mint sprig and serve. One All-American Cocktail Serves 1 1 1/2 ounces Stoli Razberi 1 1/2 ounces Stoli Vanilla 2 ounces simple syrup 1/4 ounce grenadine 1/2 ounce Blue Curacao Ice From Celeste Fierro, bar manager at One Little West 12th In one shaker, blend Stoli Razberi, simple syrup, grenadine and ice. In a second shaker, blend Stoli Vanilla, one third of the simple syrup and ice. In third shaker, blend Blue Curacao, one third of the simple syrup and ice. In a glass, place the red mixture, the white mixture and finally the blue mixture. Garnish with a miniature American flag.
NEW YEAR'S SUNRISE
4 oz. seltzer 6 oz. orange juice 1/2 oz. grenadine syrup 1 orange slice 1 lemon slice 1 maraschino cherry Plastic toothpick In a tall glass, mix the seltzer and orange juice. Slowly pour the grenadine into the center of the glass, allowing the syrup to settle on the bottom (thanks to its greater density). Garnish with the orange, lemon and cherry, stacked and skewered with the toothpick.
Temptation Cocktails
1 1/2 oz. Blended Whiskey 1/2 oz. teaspoon Triple Sec 1/2 oz. Anis 1/2 oz. Dubonnet Shake with ice and strain into cocktail glass. Add twists of lemon and orange peel.
TRIPLE RED SHIRLEY TEMPLE
1 oz. grenadine syrup 6 oz. cranberry juice 4 oz. cranberry ginger ale 1 paper umbrella 3 maraschino cherries Orange slice Ice (optional) Mix the syrup, cranberry juice and ginger ale in a tall glass. Open the umbrella and slide the three cherries onto the handle. Balance the umbrella on the glass rim in front of the orange slice.
Strawberry Kisses Cocktails
2 shots Bacardi Limon Rum Fill glasses with Shasta Strawberry Mix, strain into cocktail glasses Crab Cocktail with Lemon Aioli Makes 50 servings for appetizer use, or 16 salad portions Ingredients 1-1/2 teaspoons finely shredded lemon peel 1/3 cup lemon juice 2 tablespoons refrigerated or frozen egg product, thawed 1 to 2 dashes bottled hot pepper sauce 1 clove garlic, minced (1/2 teaspoon) 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1-1/2 cups olive oil 3/4 cup whipping cream 4 pounds cooked dungeness crabmeat, coarsely chopped Caviar Chive stems For aioli,(aioli is a simple spiced mayonnaise that is homeade you can make it several ways to suit your theme or food choice ) place the lemon peel, lemon juice, egg product, hot pepper sauce, garlic, salt, and pepper in a food processor or blender. Cover and process or blend until combined. With the processor or blender running, add oil in a thin, steady stream until the mixture is the consistency of mayonnaise. Transfer to a small bowl; cover and chill up to 48 hours. In a chilled large mixing bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form. Gradually fold the whipped cream into the mayonnaise mixture. 3. To serve, divide crabmeat among 50 small glasses, such as shot glasses. Top each with 1 tablespoon of the whipped cream mixture. Top each with caviar. Garnish with chive stems. Makes 50 servings
STARRY, STARRY NIGHT
4 oz. papaya juice 2 oz. pineapple juice 4 oz. ginger ale Lemon and lime peel 1 or 2 slices of star fruit Ice (optional) In a tall glass, mix the papaya and pineapple juices and the ginger ale. For the garnish, use a small, star-shaped cookie cutter to cut star shapes from the lemon and lime peels. Slide the slices of star fruit onto the glass rim.
Champagne Cocktail
1 1/4 cups Cointreau or Grand Marnier 1 1/4 cups cranberry juice 1/2 cup lime juice 3 Tablespoons superfine granulated sugar 4 cups chilled champagne 1.) Stir together the Cointreau or Grand Marnier, cranberry juice, lime juice and sugar. 2.) Refrigerate covered for at least 2 hours. 3.) Just before serving, divide the juice mixture among champagne flutes and top with champagne. ** For a festive touch, drop a couple of raspberries in the champagne flute.
Fruit Cocktail Smoothie
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Fruit cocktail, can, chilled 1 cup Milk 1/4 cup Nonfat dry milk powder 1/2 tsp Vanilla 1/2 cup Ice cubes 2 Cinnamon, ground (dashes) In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon (for garnish), if desired. Serve immediately. PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium 298mg Potassium
Manhatten
1 Jigger of Southern Comfort 1 jigger of sweet vermouth 1 Marachino Cherry Put ice in a shaker and pour the liquid over, shake and strain into a cocktail glass plop the cherry in and enjoy.