Recipes for Hot and Cold Beverages and Drinks
3-Shot Cocktail ("Bandera and Sangrita") Recipe courtesy Marcela Valladolid - Food Network Inspired by the colors of the Mexican flag, this drink is served in 3 separate shot glasses consisting of tequila (white), fresh lime juice (green), and sangrita (red)-a spicy tomato-based chaser. Each serving requires 1-ounce each of tequila, lime juice, and sangrita. The sangrita part of this recipe will make enough for 14 (1-ounce) shots. Ingredients: White part: Tequila, 1-ounce per serving Green part: Fresh lime juice, 1-ounce (about 2 tablespoons) per serving Red part (Sangrita)*
White part: Fill tequila shot glasses with tequila. Green part: Fill tequila shot glasses with lime juice. Red part: Put all of the ingredients for the sangrita in a blender and process until smooth. Fill tequila shot glasses with sangrita. Each guest is served 1 shot of each part or color to sip. Sangrita can be stored covered in the refrigerator for up to 5 days. Bills Fatal Punch Potent -but delicious!!!
In a large punch bowl, mix together the first 3 ingredients. Add remaining ingredients (the substitutes also work very nicely). Add ice and soda just before serving. More juice, ice and soda can be added to taste. Makes 30 servings.
Black Velvet To make 1 tall drink
A Tom Collins glass, chilled The traditional way of making a Black Velvet is to hold the cold stout in one hand, the cold champagne in the other, and to pour them into the tall, cold glass similtaneously. A simpler way is to pour in the stout first, and then very slowly fill the glass with champagne. Do not stir, but drink immediately, before the bubbles die and the taste flattens. Time Life Foods of the World - Recipes: Wines and Spirits - Time Life 1968
Bloody Mary To make 1 cocktail:
An 8-oz. wine glass Fill a mixing glass with ice cubes and add the lemon juice, tomato juice, vodka, Worcestershire sauce and Tabasco. Season with a few grindings of black pepper. Place a shaker on top of the mixing glass and, grasping them firmly together with both hands, shake vigorously. Remove the shaker, place a strainer on top of the mixing glass, and strain into the wine glass. Sprinkle the top with a dash of celery salt, if you wish. To serve the Bloody Mary "on the rocks", prepare as directed above and strain into an 8-oz. highball glass filled with 2-3 ice cubes. A Danish Mary substitutes aquavit for vodka. Time Life Foods of the World - Recipes: Wines and Spirits - Time Life 1968
Brandy Alexander To make 1 cocktail:
1 4-ounce cocktail glass, chilled Combine the crème de cacao, brandy, heavy cream and ice cubes in a mixing glass. Set the shaker on top of the mixing glass and, grasping them firmly together with both hands, shake vigorously 7 or 8 times. Remove the shaker, place a strainer over the mixing glass, and pour into a chilled cocktail glass. An Alexander cocktail substitutes gin or vodka for the brandy. Time Life Foods of the World - Recipes: Wines and Spirits - Time Life 1968
Chimayó Cocktail Put 1-1/2 oz. of tequila, 1 oz. of apple cider, 1/4 oz. each of lemon juice and crème de cassis in a shaker with cracked ice or ice cubes, shake well, and serve. By Arturo Jaramillo at his Rancho de Chimayó restaurant in the 400 year old village of Chimayó, New Mexico (about 30 miles north of Santa Fe). Time Life Books "Foods of the World" - Recipes: "American Cooking: The Great West"
Cosmopolitan Cocktail INSTRUCTIONS: Shake all the ingredients with cracked ice. Pour into a cocktail glass. INGREDIENTS:
Recipe from cocktail.uk.com
Cream Soda Punch Contributed by Barbara, Honolulu, Hawaii
Dry Martini To make 1 cocktail
A 4-ounce cocktail glass, chilled Combine the dry vermouth, gin and ice cubes in a mixing glass. Place a shaker on top of the glass and, grasping them firmly together with both hands, shake quickly 5 or 6 times. Rub the cut edge of the lemon peel around the inside rim of a chilled cocktail glass. Remove the shaker, place a strainer over the mixing glass and pour the Martini into the chilled cocktail glass. Add the lemon peel. Variations include a pitted green olive in place of the lemon peel; a Gibson made similarly, but with only a dash of vermouth and the addition of a pearl onion; and a Vodka Martini. The "original" Martini was introduced as the Martinez around 1860. It started out as 1 part gin to 1 part dry vermouth. By 1890, the name changed to Martini; and the ratio changed to 2 parts gin to 1 part vermouth. Over the years, the ratio has changed and it has continually become drier. Shaking quickly with ice (instead of simply stirring) blends the Martini and results in a smoother taste; and this also chills the drink quickly and thoroughly, omitting the need for ice cubes, which dilutes it.
Fresh Mint Frappe Serves 4
Reserving a few small mint leaves or little sprigs, pour 300 ml. boiling water over the remaining leaves in a bowl and leave to infuse for about 30 minutes. Strain the infusion into a jug and use to fill one or two ice-cube trays, then freeze. In the absence of a blender with an ice-crushing facility, the best way to crush ice is in a food processor. Alternatively, place one plastic food bag inside another, tip in the ice cubes and finely crush with a rolling pin. Fill four martini glases two-thirds full with the pale green crushed ice, then pour over each about 75ml vermouth. Top with a sliver of lemon and a tiny mint leaf or two. Reprinted from YOU English magazine, 2006. Gold Bloody Mary Serves 4-6
Liquidise the cherry tomatoes with the lemon juice, worcestershire sauce, Tabasco and some sea salt. You will need to dothis in batches. Press it through a sieve to remove the seeds and skin, then line a clean sieve with kitchen paper, set it over a large bowl or saucepan and fill with the puree to the top of the paper. Once some of this has run through, pour in the remainder; place in the fridge and leave for a couple of hours. You should be left with about 600ml crystal-clear golden liquid. Measure the vodka into a jug, add a generous number of ice cubes andstir for about a minute, then pour in the tomato mixture. Arrange a few more ice cubes in four or six glasses with a sliver or two of cucumber and a couple of tiny basil leaves, and fill with bloody mary. Reprinted from YOU English magazine, 2006. Holiday Egg Nog To serve 12
Need:
Place the egg whites in a large mixing bowl and add the 1/3 cup of sugar. Beat the egg whites and sugar with a wire whisk or an electric or rotary beater until they thicken somewhat and foam. In another bowl, beat the egg yolks until they thicken enough to drop back in the form of a ribbon when the beater is lifted out of the bowl. Pour the foamy egg whites and sugar into the beaten egg yolks, and beat them together until they are thoroughly combined. Place the cold heavy cream and 2 tablespoons of sugar in the punch bowl and beat until the cream doubles in volume and is thick enough to hold its shape softly. Now, beating constantly, slowly pour the egg mixture into the punch bowl with the whipped cream. When thoroughly combined, slowly add the whiskey and rum and then the cold milk, beating all the while. By this time, the eggnog will have thickened somewhat; it will thicken even more as it chills. Sprinkle the top of the eggnog with grated lemon and orange peel and ground nutmeg and chill for at least 2 hours, or overnight. From Time Life Foods of the World Cookbook "Recipes: Wines and Spirits". 1968 Time Inc.
Irish Coffee To serve 1
An 8-oz. stemmed goblet Rinse the goblet with very hot water and shake it dry. Place the sugar in the glass, pour in the Irish whiskey and then the coffee, stir to dissolve the sugar, and top with whipped cream. This version of Irish Coffee is reputedly the original, made famous in the Buena Vista Cafe at San Francisco's Fisherman's Wharf after World War II. From Time Life Foods of the World Cookbook "Recipes: Wines and Spirits". 1968 Time Inc. Mai Tai Fill an 8-oz. glass with ice. Pour in 2 tbsp. each light rum and orange curacao, ¼ cup orange juice, 1 tbsp. fresh lime juice, and 1 dash each orgeat and simple syrup. Drizzle 1 tbsp. dark rum on top. Garnish with mint, a pineapple slice and a paper umbrella.
From Sunset Magazine September 2008. Mai Tai was invented in the 1940's by Oakland's Vic Bergeron for his Trader Vic's restaurants. Orgeat is a syrup. *Orgeat Syrup is a sweet syrup made from almonds, sugar and rose water or orange-flower water. It was, however, originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails, perhaps the most famous of which is the Mai Tai. The word "orgeat" is pronounced OHR-ZHA.
Manhattan To make 1 cocktail:
A 4 -0z. cocktail glass, chilled; or martini glass Combine the vermouth, whiskey, bitters and ice cubes in a mixing glass. With a bar spoon, stir gently, or you will "bruise" the spirits and cloud the drink. Place the cherry in the chilled cocktail glass, put a strainer on top of the mixing glass, and pour into the chilled cocktail glass. Twist the orange peel over the drink to release its oil, and rub the cut edge of the peel around the inner rim of the glass, but do not drop it in. From Time Life Foods of the World Cookbook "Recipes: Wines and Spirits". 1968 Time Inc.
Margarita The Perfect Margarita (according to Jimmy Buffet)
Squeeze 2 fresh lime wedges into shaker. Fill shaker with broken cubed ice. Add ingredients. Cover shaker and shake vigorously. Rim glass with lime peel and salt; add fresh ice. Strain mixture over ice. Squeeze in 1 lime wedge. Enjoy. Recipe courtesy www.margaritaville.com
Micheladas
Micheladas have been around for decades in Mexico and have been especially popular in the Northern areas of Mexico. The Michelada stemmed from the usual practice of adding a squeeze of lime and a dash of salt to a beer. Now there are as many recipes as there are bartenders. Here is a simple recipe for this beer cocktail including the more popular ingredients and suggestions for other variations.
Salt the rim of the glass by wetting the edge with some of the lime juice then dipping it into a plate with salt on it. Now fill the glass about half way with ice and pour in the lime juice, chile sauce, soy sauce and worchestershire sauce. Mix with a spoon then slowly pour in the beer to the top of the glass. Push the lime wedge onto the edge and serve immediately. When you have a few drinks, pour the remaining beer into the cocktail. Mojito 
Place sugar, mint and a splash of soda water in chilled glass. Lightly muddle until sugar dissolves. Squeeze both halves of the lime into the glass and leave one hull in the mixture. Add rum, stir, and fill with ice. Top with soda water and garnish with mint sprig. Reprinted from San Joaquin Magazine, 2009.
Rompope
A lovely creamy drink similar to egg-nog. Rum flavors this wonderful holiday drink.
Simmer milk and sugar until mixture is hot, but not burning. Process the almonds in a food processer until a paste forms. Whisk the paste into the milk mixture and let it cool. Beat the egg yolks until creamy, and slowly add in the milk mixture a little at a time, continually mixing slowly. Mix in the rum and serve chilled. From About.com - Mexican Food Sangria 
Place above ingredients (excluding soda water and fresh fruit) into a large glass container; cover and refrigerate overnight. Pour into an ice-filled pitcher to two-thirds full. Add fresh sliced fruits, and top with soda water. Stir gently to mix. Serve in chilled wine glasses. Recipe from San Joaquin Magazine 2009.
Swedish Glögg Traditionally served at Christmas time when the weather is cold and snow is falling all around.
A day or two before the party, prepare the foundation of the glogg. Place the whole cloves, whole cardamon, almonds, raisins, orange peel and stick cinnamon in kettle with enough port wine to cover. Bring to boil. Cool; pour mixture into a jar. Cover and leave until party. When ready to serve, place foundation in kettle and add the rest of the wine, sherry and brandy. Heat thoroughly without boiling. Serve hot with a few raisins and almonds in each cup. Sweeten to taste when heating for the second time.
Tequila Cosmo 
Method: Combine all ingredients into a pint glass filled with ice. Shake well and strain into a martini glass. Garnish with a lime wheel. Reprinted from Patrón Tequila ad in Conde Nast Traveler Magazine
Tequila Sunrise
Shake ingredients together; serve in tall glass of ice. Garnish with lime. Tom & Jerry To serve 2:
Three 6- to 8-ounce mugs. Combine the milk and butter in a saucepan and place over low heat until the butter is melted and the milk is hot. Meanwhile, separate the eggs. Place the egg whites in a small bowl and beat them with a wire whisk or a rotary or electric beater until they are frothy. In another bowl, beat the yolks until they thicken slightly and are well combined. Pour the egg whites into the bowl with the yolks and beat in the sugar and vanilla. Remove the milk from the heat and pour the eggs into the pan, whisking constantly. Return the pan to the heat, add the brandy and rum, and continue to whisk while the ingredients warm. Do not let them boil or the drink will curdle. Pour about half of the contents of the pan into a mug, then pour back and forth from one mug to another to make sure the drink is well combined and froths. Continue pouring back and forth with the other 2 mugs until a second mug has been filled. Sprinkle the top of each drink with ground nutmeg and serve hot. From Time Life Foods of the World Cookbook "Recipes: Wines and Spirits". 1968 Time Inc.
Tom Collins 
Fill a shaker halfway with ice and add 2-½ oz. dry gin, ¾ oz. simple syrup, and 1 oz. fresh lemon juice. Shake well; and then strain into an ice-filled Collins glass, and top with seltzer. Garnish with a slice of orange and a maraschino cherry. Printed from Gourmet magazine
Homemade Limoncello
Yields one 750-ml bottle Ingredients
Also needed: 1 large glass bottle (1 gallon) with tight-fitting lid. Directions
Store in a bottle with a tight-fitting cap and keep in the freezer until ready to serve. Cheers! Printed fromThe Comfort of Cooking Kahlua Contributed by Toni Layton, Murrieta, California
Simmer together water, sugar and coffee. Cook one hour. Cool, then add vanilla and vodka. Placed in a covered container and let sit for 30 days. Shake occasionally.
Hot Chocolate
Combine chocolate and water in large saucepan. Cook over low heat, stirring occasionally, until chocolate is melted. Blend in sugar and salt; cook 3 minutes, stirring constantly. Add milk; heat. Add vanilla extract; beat until frothy. TIP: To avoid watching, use a double boiler. To ensure you're getting a good dose of calcium in your hot chocolate, be sure to make it with milk. Very few of the instant cocoa mixes contain any milk in the ingredients; so if you mix them with water (say, from the water dispenser at the office), you're missing out on calcium and vitamin D. It's much better the old-fashioned way YUMMY!!!!! The Pillsbury Family Cookbook
Hot Cocoa
Combine cocoa, sugar, salt and water in a large saucepan; simmer 2 minutes. Add milk; heat. Before serving, beat until frothy. Garnish with marshmallows or whipped cream. IN A HURRY: Place instant cocoa mix in serving cup. Add hot water or milk; OR add 2 tablespoons chocolate syrup to 1 cup hot milk. The Pillsbury Family Cookbook
Hot Spiced Tea
Combine tea, spices and orange and lemon rind with water in large saucepan. Simmer 20 minutes, or until as strong as desired. Remove tea bags. Add sugar and orange and lemon juice; heat. VARIATIONS:
TIPS: Tea may be made ahead of time. Reheat before serving. The Pillsbury Family Cookbook
Mulled Cider
Pour cider into large saucepan; add spices, tied loosely in porous cloth. Cover; simmer 20 minutes. Remove spices. Serve hot with twist of orange peel in each cup. Garnish with clove-studded orange slices or small spiced crab apples.
Mexican Hot Chocolate In a blender mix one tablet of "Abuelita" Mexican Chocolate, 4 cups of hot milk and sugar to taste. Serve hot.
Brew extra-strong hot tea. For 4 glasses, use 6 teaspoons tea or 6 tea bags and 4 cups boiling water. Steep 5 minutes. Strain: add 1 quart fresh cold water. Pour over ice cubes and serve. IN A HURRY: Place 1 teaspoon instant tea in tall glass. Fill three-fourths full with cold water. Add ice cubes. VARIATION: Brew mint leaves with tea. TIP:
The Pillsbury Family Cookbook
Lemonade and Orangeade Old Fashioned Lemonade
Combine water, lemon juice, and sugar in serving container. Stir until sugar is dissolved. Add ice cubes. Garnish with mint leaves and orange or lemon slices or maraschino cherries. Yield: 1-1/4 quarts. Pink Lemonade Add 1/2 cup cranberry juice cocktail. Garnish with cantalope and honeydew melon balls. Orangeade Add 2 cups fresh orange juice and reduce lemon juice to 1/4 cup. The Pillsbury Family Cookbook Ponche de Piña Recipe contributed by Bernice (Toni) Layton, of Murietta, CA
Simmer sugar, water, cinnamon and cloves for about 30 minutes; strain, removing cinnamon and cloves. Add pineapple, orange and lemon juices. Pour over ice or frozen pineapple juice in 1-quart ginger jar.
New! CommentsHave your say about what you just read! Leave me a comment in the box below. |
