Drinks

Banana Daiquiri
Ingredients:

1 1/2 oz light rum
1 tbsp triple sec
1 banana
1 1/2 oz lime juice
1 tsp sugar
1 cup crushed ice
1 small banana slice or cherry for garnish

Preparation:

1. Combine all ingredients (except for the garnish) with 1 cup crushed ice in an electric blender.

2. Blend at a low speed for five seconds, then blend at a high speed until firm.

3. Pour contents into a tall glass, garnish with a small banana slice or cherry, and serve.

Makes one cocktail.


Bloody Mary
Ingredients:

1 oz. vodka
4 oz. tomato juice
2 dashes Worcestershire Sauce
4 dashes tabasco
pinch of black papper
pinch of salt

fresh lemon juice
lime or lemon wedge for garnish
celery or asparagus for garnish
olive for garnish

pepperoni slice for garnish

Preparation:

1. Combine all ingredients (except the garnish components) in a mixing glass and shake well.

2. Strain into a seasoned rim glass over ice.

3. Garnish with a lemon (lime) wedge, an aparagus spear, an olive and a pepperoni slice.

Makes one drink.


Brandy Alexander
Ingredients:

1 1/2 oz brandy
1 oz dark creme de cacao
1 oz half-and-half
1/4 tsp grated nutmeg

Preparation:

1. In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well.

2. Strain into a cocktail glass and garnish with the nutmeg.

Trivia note: Brandy Alexander used to be John Lennon's favorite cocktail.


Cosmopolitan
Ingredients:

1 1/2 oz. citron vodka
1/2 oz . Cointreau
1/4 oz. fresh lime juice
1 oz. cranberry juice

Preparation:

1. Shake all ingredients with ice.

2. Strain into a chilled cocktail glass.

3. Garnish with an orange peel.

Makes 2 drinks.


Eggnog
Ingredients:

6 eggs, separated
3/4 cup light rum
3/4 cup Jim Beam
2 cups heavy cream
1 qt. milk
1 cup sugar
powdered nutmeg
several sprigs of fresh mint for garnish (optional)

Preparation:

1. Chill all liquid ingredients in the refrigerator beforehand. Whip egg whites until stiff and set aside. Whip cream and set aside. Place egg yokes in a bowl large enough to hold all of the ingredients, add sugar and beat until creamy.

2. Add rum and Jim Beam, and beat for an additional minute. Add milk and beat. Add whipped cream, and then the beaten egg whites, and beat very gently at a slow speed until the egg whites are broken up, but the mixture is still foamy.

3. Serve in glass cups with handles.
Garnish with grated nutmeg and a mint leaf.


Hot Apple-Rum Cider
Ingredients:

2 quarts unsweetened apple cider
1 (6-oz) can frozen orange juice concentrate,
    thawed and undiluted
cup lemon juice
cup honey
3 (3-inch) cinnamon sticks
1 teaspoons whole cloves

1 teaspoon coriander seeds
1 whole nutmeg
1 cups dark rum or brandy
cinnamon sticks (optional, for garnish)

orange slices (optional, for garnish)

Preparation:

1. Combine first 8 ingredients in a large saucepan; cook over medium heat until thoroughly heated, stirring frequently. Reduce heat; simmer 15 minutes.

2. Remove and discard cinnamon sticks, cloves, coriander seeds, and nutmeg, using a slotted spoon. Stir in rum.

3. Cook over medium heat until thoroughly heated (do not boil).

4. Pour into mugs. If desired, garnish with cinnamon sticks and orange slices. Serve warm.

Yield: 2 quarts (about 148 calories per 1-cup serving).

Nutrition facts per 1-cup serving: about 0.6 g protein, 37.2 g carbohydrate, 0.2 g fat, 0 mg cholesterol, 7 mg sodium, 0.8 mg iron, 20 mg calcium


Iced Grape Tea
Ingredients:
72 seedless red grapes (about 1 pounds)
8 cups cold water
cup unsweetened lemon-flavored iced tea mix
3 cups unsweetened white grape juice
cup frozen lemonade concentrate, thawed and undiluted
Preparation:

1. Thread 6 grapes onto each of twelve 6-inch skewers; cover and freeze until firm.

2. Combine water and tea mix in a large pitcher; stir well.

3. Stir in grape juice and lemonade concentrate.

4. Serve over crushed ice; garnish with a grape skewer.

Makes about 12 cups (approximately 86 calories per 1-cup serving).

Nutrition facts per 1-cup serving: about 0.6 g protein, 21.3 g carbohydrate, 0.3 g fat, 0 mg cholesterol, 4 mg sodium, 0.3 mg iron, 12 mg calcium


Long Island Ice Tea
Ingredients:

1/2 oz vodka
1/2 oz gin
1/2 oz triple sec
1/2 oz light rum
1/2 oz tequila
2 oz sour mix
dash of cola

Preparation:

1. Combine all ingredients except cola and pour over ice in tall glass. Add the dash of cola at the end, which gives it the tea color.

2. Garnish with a slice of lemon or lime.

Notice that there is no tea in this drink. You can drink it outside of Long Island, of course.


Mango Shake
Ingredients:

1 small very ripe mango (about 8 oz/250 g), peeled, cut from pit (stone), and chopped
2 tablespoons sugar syrup, or to taste
pinch salt, optional*
about 1 cup (12 oz/375 g) lightly crushed ice
cup (4 fl oz/125 mL) water

Preparation:

In a blender or food processor, combine all ingredients (including ice) and blend until smooth. Taste and adjust sweetening, if desired. Pour into glasses and serve immediately.

Makes about 3 cups (24 fl oz/750 ml).

*Note: Salty-sweet combinations are relished in Thailand and other Asian/Pacific countries, hence the optional inclusion of salt. To Westerners, this may be an acquired taste.


Manhattan
Ingredients:

oz bourbon
oz sweet vermouth
a dash Angostura bitters
3-4 ice cubes
Maraschino cherry or two
twist of orange peel

Preparation:

1. Combine the vermouth, bourbon, bitters and ice in a mixing glass Stir gently, don't bruise the spirits and cloud the drink.

2. Place the cherry in a chilled cocktail glass and strain the bourbon mixture over the cherry.

3. Rub the cut edge of an orange peel over the rim of the glass and twist it over the drink to release the oils, but don't drop it in.


Margarita
Ingredients:

1 1/2 oz tequila
1/2 oz premium triple sec (e.g. Cointreau)
1 oz lime juice

Preparation:

1. Rum the rim of a cocktail glass with lime juice, and dip in salt.

2. Shake all ingredients with ice, strain into the glass, and serve.



Mimosa
Ingredients:

2 parts freshly squeezed or regular orange juice
3 parts chilled champagne
cherries, orange peels (optional)

Preparation:

1. Pour in 2 parts of orange juice in a tall glass.

2. Add 3 parts of champagne.

3. Garnish with a cherry or an orange peel (optional).

Note: The mimosa cocktail is traditionally served in a tall champagne flute with a brunch. It is also often served to early guests at weddings, and in first class on jet airliners.

This cocktail was reportedly invented at the Ritz Hotel in Paris, France, circa 1925. Orangina, a carbonated soft drink made from oranges and lemons, may be used instead of orange juice. A tablespoon of Grand Marnier is sometimes added, hence the Grand mimosa variation. A similar (and often identical) British cocktail is called a bucks fizz.

In a mimosa variation called a hibiscus (or a poinsettia ), cranberry juice replaces orange juice. In another variation, called a Lilosa, pink grapefruit juice replaces orange juice. In the movie Rat Race, the characters Vera Baker and Merill Jennings, played by Whoopi Goldberg and Lanei Chapman, respectively, are ordering a imosa when they first meet.



Mint Bucket
Ingredients:

1 cups water
cup bourbon
1 (6-oz) can frozen lemonade concentrate, thawed, undiluted
1 (6-oz) can frozen limeade concentrate, thawed, undiluted
teaspoon mint extract
fresh mint springs (optional)

Preparation:

1. Combine first 5 ingredients in container of an electric blander; top with cover, and process until smooth.

2. To serve, fill glasses with crushed ice; add bourbon mixture.

3. Garnish each serving with a fresh mint spring, if desired.

Yield: 4 cups (about 129 calories per 2/3-cup serving).

Protein 0.1, fat 0.1, carbohydrate 16.5, cholesterol 0, sodium 2, calcium 3


Mulled Wine
Ingredients:

1 orange, sliced and seeded
cup sugar
2 cups water
1 teaspoon ground cloves
2 teaspoons cinnamon
1 bottle red wine (burgundy or any other full-bodied red wine)

Preparation:

1. Combine the orange, sugar, water, and spices in a large stainless steel or enameled pot. Slowly bring to a boil, reduce the heat, and simmer for 15 minutes.

2. Reduce the heat, add the wine, and slowly reheat but do not boil.

3. Serve warm in mugs, with 1 or 2 cinnamon sticks per mug.

Yield: 4 mugs.

Nutritional facts: about 3.7 g protein, 0.5 g fat, 21.5 g carbohydrate, 2 mg cholesterol, 0.3 mg iron, 51 mg sodium, 118 mg calcium.

Mulled wine creates a delightful aroma.


Peaches & Cream Sipper
Ingredients:

1 (16-ounce) package frozen unsweetened peaches, slightly thawed
1 (6-ounce) can frozen apple juice concentrate
1 (8-ounce) carton vanilla low-fat yogurt
1/3 cup instant nonfat dry milk powder
cup water
1/8 teaspoon vanilla extract
Ice cubes
Fresh strawberries (optional)

Preparation:

1. Combine first 6 ingredients in container of an electric blender; top with cover, and process until smooth.

2. Gradually add enough ice to measure 4 cups in blender; top with cover, and process until smooth.

3. Pour mixture into glasses. Garnish each serving with a fresh strawberry, if desired.

Yield: 4 cups (about 102 calories per cup serving).

Nutritional facts: about 3.7 g protein, 0.5 g fat, 21.5 g carbohydrate, 2 mg cholesterol, 0.3 mg iron, 51 mg sodium, 118 mg calcium.

With the aid of electric blender, this recipe transforms an array of frozen fruit into creative beverages. If you use fresh fruit, the drink will have a thinner consistency.

BANANA SIPPER: Substitute 2 large frozen bananas, sliced, for peaches. Substitute 1 (8-ounce) carton strawberry low fat yogurt for vanilla yogurt. Proceed with recipe as directed. Yield: 4 cups (about 115 calories per -cup serving). Nutritional facts: about 3.4 g protein, 0.6 g fat, 25.0 g carbohydrate, 2 mg cholesterol, 0.3 mg iron, 47 mg sodium, 109 mg calcium.

RASPBERRY SIPPER: Substitute 1 (16-ounce) package frozen unsweetened raspberries, thawed and strained, for peaches. Substitute 1 (8-ounce) carton raspberry low-fat yogurt for vanilla yogurt. Proceed with recipe as directed. Yield: 4 cups (about 101 calories per -cup serving). Nutritional facts: 3.4 g protein, 0.7 g fat, 21.1 g carbohydrate, 2 mg cholesterol, 0.4 mg iron, 47 mg sodium, 115 mg calcium.


Pina Colada
Ingredients:

3 oz. light rum
3 tbls coconut milk
3 tbls crushed pineapple

Preparation:

1. Place all ingredients into an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time, usually 30-50 seconds.

2. Strain into a cocktail glass and serve with a straw.


Sangria Slush
Ingredients:
1 (20-ounce) can pineapple chunks in juice, drained
2 (11-ounce) cans mandarin oranges in light syrup, drained
2 cups burgundy or other red wine, chilled and divided
cup plus 2 tbsp frozen lemonade concentrate, thawed and undiluted
1 cup club soda, chilled
orange rind curls
Preparation:

Fruit slushes are partially-frozen blends of pureed fruits and juices. Serve them immediately at the point of pourable iceness.

1. Set aside 8 pineapple chunks. Place remaining pineapple and oranges in a single layer on a baking sheet; freeze for 2 hours or until firm.

2. Position knife blade in food processor bowl; add fruit, and process for 30 seconds. Add 1 cup wine and lemonade concentrate; process until smooth. Pour into a large pitcher; add remaining 1 cup wine and club soda, stirring well.

3. Pour into individual glasses; garnish each with a reserved pineapple chunk and an orange rind curl. Serve immediately.

Yields about 6 cups (approximately 121 calories per -cup serving).

Nutrition facts per -cup serving: about 0.2 g protein, 20.5 g carbohydrate, 0 g fat, 0 mg cholesterol, 15 mg sodium, 0.5 mg iron, 11 mg calcium

An electric blender may be used instead of a food processor. It may be necessary to prepare the beverage in batches because a blender container is generally smaller than a food processor bowl.


Sex on the Beach
Ingredients:

1 oz. schnapps (peach)
1 oz. vodka
2 oz. cranberry juice
2 oz. orange juice
2 oz. pinapple juice

Preparation:

1. Combine ingredients in a cocktail shaker with ice.

2. Shake and strain into a tall glass filled with ice.

Makes one cocktail.


Snow White
Ingredients:

2/5 vodka
2/5 Cointreau or another brandy-based liqueur
1/5 lime juice
apple cider, for topping with

Preparation:

1. Combine ingredients in a cocktail shaker with ice. Shake and pour into a tall glass.

2. Top with a touch of apple cider.


Texas Fizz
Ingredients:

4 oz champagne
1 oz gin
1 oz orange juice
1/4 oz grenadine syrup

Preparation:

1. Shake gin, orange juice and grenadine and strain into a highball glass three-quarters filled with broken ice.

2. Add champagne, garnish with a slice of orange, and serve.

Makes 1 highball glass serving (circa 6.3 oz).


Tom Collins
Ingredients:

2 oz gin
1 oz lemon juice
1 tsp superfine sugar
3 oz club soda
1 maraschino cherry
1-2 orange slices 

Preparation:

1. In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well.

2. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir and garnish with the cherry and the orange slice.

Makes one cocktail.


Vodka Martini
Ingredients:

1 1/2 oz vodka
3/4 oz dry vermouth

Preparation:

1. Shake vodka and vermouth together with several ice cubes in a shaker.  

2. Strain into a cocktail glass, garnish with an olive or two and serve.

Makes one cocktail.

Trivia note: James Bond's favorite drink is, of course, vodka martini, -- "shaken, not stirred."




Other Previous Recipes

Black bean, corn & baby squash salad
Burek with white (feta) cheese
Caribbean pork & mango salad
Caesar's salad
Confetti rice
Guacamole dip
Kobe slider burger
Mussels in wine
Mussels on the half shell
Shark salad
Strawberry-spinach salad
Won-Ton "ravioli" with herbs
Zippy zucchini
Asparagus soup
Butternut squash soup
Carrot soup
Cheesy potato chowder
Chicken chili
Chicken in coconut milk soup
French onion soup
Kale and potato soup
Leek and potato soup
Oriental pork soup
Zucchini bisque
Turkey soup with barley
Barbecued Chilean sea bass
Burgers O'Brien
Calamari pasta
Cevapcici
Chinese-style spare ribs
Dolmades (vegetarian) - stuffed grape leaves
Drunken salmon
Feta-Stuffed flank steak
Fresno pork roast
Holiday roast turkey with old-fashioned corn bread stuffing
Jerk ribs
Lasagna with lean ground beef
Marinated round steak
Shrimp okra gumbo
Southwestern grilled swordfish
Tripe soup
Spinach & ricotta cheese lasagna rolls
Turkey cutlets w/ chopped salad
Veal ossa bucco with macaroni carne
Banana bread
Bananas in coconut milk
Chocolate mousse (vegetarian)
Coeur à la crème
Easter anise loaf
Farmhouse pancakes
Frozen orange-pumpkin pie
Grilled peaches
Irish teacake
Molde cranberry fruit salad
Pavlova
Pineapple rice pudding
Pumpkin-oat bran muffin
Strawberry cheesecake shake
Banana daiquiri
Bloody Mary
Brandy Alexander
Cosmopolitan
Eggnog
Hot apple-rum cider
Iced grape tea
Long Island ice tea
Mango shake
Manhattan
Margarita
Mimosa
Mint bucket
Mulled wine
Peaches & cream sipper
Pina colada
Sangria slush
Sex on the beach

Snow White
Texas fizz
TomCollins
Vodka martini
This Week's Recipe