1/2oz Bacardi light rum
1/2oz Myers dark rum
1/2oz creme de cacao liqueur
1/4oz Bacardi 151 rum
1/4oz triple sec liqueur
1/4oz amaretto liqueur
2oz (1/4 c) mango juice
2oz (1/4 c) orange juice
2oz (1/4 c) pineapple juice
Garnish:
lime wedge
orange slice
maraschino cherry
Fill a 16oz glass with ice.
Add all ingredients in the order listed.
Drop in lime wedge, orange slice, and maraschino cherry. Serve with a straw.
Makes 1 drink.
Showing posts with label Beverage. Show all posts
Showing posts with label Beverage. Show all posts
Friday, October 1, 2010
Thursday, September 30, 2010
Baskin-Robbins B.R. Blast
Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha: For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described.
Tidbits: Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha: For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described.
Tidbits: Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.
Bailey's Original Irish Cream
1/2 cups evaporated milk (1 12-ounce can)
1 cup Irish whiskey
2/3 cup granulated sugar
1 tablespoon Hershey's chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon instant coffee
Combine all ingredients in a pitcher and mix well or shake until sugar is dissolved. Store in the refrigerator in a sealed container. Shake before serving.
Makes 3 cups.
1 cup Irish whiskey
2/3 cup granulated sugar
1 tablespoon Hershey's chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon instant coffee
Combine all ingredients in a pitcher and mix well or shake until sugar is dissolved. Store in the refrigerator in a sealed container. Shake before serving.
Makes 3 cups.
AriZona Iced Tea with Ginseng Extract
2 quarts (8 cups) water
1 Lipton tea bag (regular size)
2/3 cup sugar
2 tablespoons lemon juice
1/4 teaspoon ginseng extract
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar into a 2-quart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Cool and serve.
Makes 2 quarts.
1 Lipton tea bag (regular size)
2/3 cup sugar
2 tablespoons lemon juice
1/4 teaspoon ginseng extract
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar into a 2-quart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Cool and serve.
Makes 2 quarts.
AriZona Green Tea with Ginseng & Honey
2 quarts (8 cups) water
1 Lipton green tea bag (regular size)
1/2 cup sugar
2 tablespoons honey
3 tablespoons lemon juice
1/4 teaspoon ginseng extract
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Chill and serve.
Makes 2 quarts.
1 Lipton green tea bag (regular size)
1/2 cup sugar
2 tablespoons honey
3 tablespoons lemon juice
1/4 teaspoon ginseng extract
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.
3. Add lemon juice and ginseng and stir. Chill and serve.
Makes 2 quarts.
Arby's Jamocha Shake
1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup
1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup
1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.
Applebee's Perfect Sunrise
1 1/4 ounces 1800 Silver tequila
1/4 ounce 1800 Reposado tequila
1/2 ounce simple syrup (see Tidbits)
1/2 ounce lime juice
1 1/2 ounces sweet-and-sour mix
4 ounces orange juice
1/2 ounce grenadine
Garnish
maraschino cherry
1. Fill a 10-ounce martini glass with ice and add cold water to chill the glass.
2. Drop a handful of ice into a shaker. Add tequilas, simple syrup, lime juice, sweet-and-sour, and orange juice. Shake well.
3. Dump ice water out of the glass and strain the drink into it.
4. Drop a maraschino cherry into the drink and serve it up with the grenadine on the side in a shot glass.
Tidbits: Make simple syrup by combining equal parts hot water and granulated sugar. Stir until sugar is dissolved. Allow syrup to cool before using. Simple.
Makes 1 drink.
1/4 ounce 1800 Reposado tequila
1/2 ounce simple syrup (see Tidbits)
1/2 ounce lime juice
1 1/2 ounces sweet-and-sour mix
4 ounces orange juice
1/2 ounce grenadine
Garnish
maraschino cherry
1. Fill a 10-ounce martini glass with ice and add cold water to chill the glass.
2. Drop a handful of ice into a shaker. Add tequilas, simple syrup, lime juice, sweet-and-sour, and orange juice. Shake well.
3. Dump ice water out of the glass and strain the drink into it.
4. Drop a maraschino cherry into the drink and serve it up with the grenadine on the side in a shot glass.
Tidbits: Make simple syrup by combining equal parts hot water and granulated sugar. Stir until sugar is dissolved. Allow syrup to cool before using. Simple.
Makes 1 drink.
Applebee's Bananaberry Freeze
1 10-ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
Garnish
whipped cream
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off each banana-set these pieces aside to use later as a garnish-then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.
5. Slice each strawberry halfway up through the middle and add one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top With whipped cream and serve with a straw.
Makes 2 drinks.
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
Garnish
whipped cream
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off each banana-set these pieces aside to use later as a garnish-then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.
5. Slice each strawberry halfway up through the middle and add one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top With whipped cream and serve with a straw.
Makes 2 drinks.
7-Eleven Cherry Slurpee
2 cups cold club soda
1/2 cup sugar
1/4 teaspoon plus 1/8 teaspoon cherry flavored unsweetened Kool-Aid mix
1/2 teaspoon cherry extract
2 1/2 cups crushed ice
1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid mix, and cherry extract. Blend this until all of the sugar is dissolved.
2. Add the crushed ice and blend on high speed until the drink is a slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This will help thicken it up. After 1/2-hour remove blender from freezer and, again, blend briefly to mix.
Makes one 32-ounce drink (or two 16-ouncers).
1/2 cup sugar
1/4 teaspoon plus 1/8 teaspoon cherry flavored unsweetened Kool-Aid mix
1/2 teaspoon cherry extract
2 1/2 cups crushed ice
1. Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid mix, and cherry extract. Blend this until all of the sugar is dissolved.
2. Add the crushed ice and blend on high speed until the drink is a slushy, smooth consistency, with no remaining chunks of ice.
3. Add the remaining club soda and blend briefly until mixed. You may have to stop the blender and use a long spoon to stir up the contents.
4. If necessary, put the blender into your freezer for 1/2-hour. This will help thicken it up. After 1/2-hour remove blender from freezer and, again, blend briefly to mix.
Makes one 32-ounce drink (or two 16-ouncers).
Monday, December 14, 2009
Planet Hollywood's Cool Runnings
Planet Hollywood's Cool Running
½ oz Captain Morgan spiced rum
½ oz Malibu rum
½ oz Bacardi Limon
2 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
1 splash grenadine
1 splash Rose's lime juice
1 splash Bacardi 151
Combine crushed ice with all ingredients, except
Bacardi 151, in a tumbler. Shake. Pour a splash of
Bacardi 151 on top and serve with a straw.
Makes 1 serving
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