Christmas Rum Punch Recipe

Christmas Rum Punch Recipe

Ingredients

• • Lime slices, for ice and garnish
  • Apple wedges, for ice and for garnish
  • Cranberries, for ice
  • 3/4 cup Citrus-Ginger Sugar
  • 2 1/4 cups freshly squeezed lime juice
  • 3 3/4 cups dark rum
  • 2 1/4 cups Grand Marnier
  • 1 1/2 cups Amaretto
  • 3 3/4 cups apple juice, preferably organic
  • 3 1/2 cups sparkling water
  • Orange slices, for garnish
  • Freshly grated cinnamon, for garnish

  
  

Directions

1. Fill a 2-cup container with water and add lime slices, apple wedges, and cranberries; cover and transfer to a freezer. Freeze until solid.
2. In a large punch bowl, mix together sugar and lime juice until dissolved. Add rum, Grand Marnier, Amaretto, and apple juice. Transfer to refrigerator until ready to serve.
3. Add ice and top with sparkling water. Garnish with lime slices, orange slices, apple wedges, and cinnamon; serve.

Pineapple Sangria Recipe

Pineapple Sangria Recipe

Ingredients:

3 cups pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1 cup brandy (pear brandy or apricot brandy will work)
1 ripe pineapple, cut into 1-inch chunks
1 cup pineapple soda
1 bunch fresh mint, roughly chopped
1 orange, sliced

Directions:

In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.

L.A. Water Recipe

L.A. Water Recipe

Half oz razzmatazz 
half oz midori 
half oz vodka 
half oz Malibu pineapple /or coconut 
splash of sweet n sour, pineapple juice, float of blue curaçao and a cherry on top.

Pumpkin Ale Float Recipe

Pumpkin Ale Float Recipe

Ingredients (makes 1 float)

• 3 scoops vanilla ice cream
• 1 cup pumpkin ale
• 1/2 tsp cinnamon

Scoop the ice cream into a tall glass. Pour the pumpkin ale over the ice cream and top with a dash of cinnamon.

Strawberries & Cream Cocktail Crisp Recipe

 Strawberries & Cream Cocktail Crisp Recipe

2 oz strawberry vodka 

1½ oz whipped vodka 

2 strawberries, thinly sliced (plus extra for garnish) 

Soda water

Fresh Tomato-Basil Martini Recipe

Fresh Tomato-Basil Martini Recipe

• 1 1/2 pounds heirloom tomatoes, cored and cut into large chunks
• 1/2 teaspoon kosher salt, plus more as needed
• 10 ounces vodka
• 5 medium basil leaves
• Ice
• 5 lemon twists

1. Place the tomatoes and measured salt in a medium bowl and smash with a potato masher until the skins separate from the flesh and seeds.
2. Place the mixture in a fine-mesh strainer set over a medium bowl. Using the potato masher, firmly press out as much juice as possible (be careful not to break the strainer). Switch to a rubber spatula and continue to press until only solids remain. Scrape the bottom of the strainer and discard the solids. You should have almost 1 cup of juice; set aside.
3. Place 5 martini glasses in the freezer to chill.
4. To make 1 drink, place 2 ounces of the vodka, 1 1/2 ounces of the tomato juice, and 1 basil leaf in a cocktail shaker. Muddle until the basil is just crushed and fragrant. Add ice to fill the shaker halfway and shake until the outside is frosted, about 30 seconds.
5. Strain into 1 of the chilled glasses and garnish with a lemon twist and a pinch of salt. Repeat to make 4 more drinks.

Cherry Limaretto

Cherry Limaretto

 Ingredients:

• 3 ounces Amaretto
• 3 ounces sour cherry juice
• juice of one lime
• ice
• ginger ale
• maraschino cherries
• lime slices

Directions:

1. Fill a cocktail shaker 2/3 full with ice.
2. Fill 3 lowball glasses or two highball glasses 2/3 full with ice.
3. Pour amaretto, cherry juice, and lime juice into shaker.
4. Shake vigorously for a slow count of ten.
5. Strain over ice into glasses.
6. Fill the remainder of the glass with ginger ale.
7. Garnish with lime slices and maraschino cherries. 

Coconut Margaritas

Ingredients

• • 1 cup sweetened shredded coconut
  • 1/2 teaspoon salt
  • 1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)
  • 3/4 cup Coco Lopez or cream of coconut
  • 1/2 cup plus 2 tablespoons tequila
  • 1/4 cup Cointreau or other orange liqueur

Directions

1. Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.
2. Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.
3. Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.

Easter Basket Cocktail

Easter Basket Cocktail

Rim a martini glass with thick simple syrup and then dip into dyed green coconut flakes, then adorn with a little marshmallow peep. Think of it as your very own adult Easter Basket, but instead of being filled with candy, it’s filled with booze! Prepare the glasses ahead of time and put them on a tray decorated with jelly beans and other seasonal delights for a stunning effect.

For the cocktail:

* 1 1/2 ounces Cherry Vodka
* 1/2 ounce Triple Sec
* 3 ounces Half and Half or Milk
* Dash Grenadine

Shake with ice until chilled. Pour into decorated glasses and serve.

Strawberry Champagne Punch

Strawberry Champagne Punch

YOU'LL NEED
Yield: 12 serving

1 liter sparkling champagne
1¼ cups fruit punch
1¼ cups ginger ale
1¼ cups orange juice
1 pint fresh strawberries
1 pint raspberry sherbet
1 pint vanilla ice cream


Instructions
Chill juices and sodas before using.
Mix juices, soda and wine in punch bowl.
Add strawberries and stir.
Spoon in ice-cream and sherbet, mixing.
Add ice ball preferably made of frozen punch.
Garnish with strawberries, kiwi, orange slice!

This would be a fun to serve for Easter!
Dessert and champagne all at once!

(Source)

Hurricane Cocktail Recipe

Ingredients you need

• 2 oz.Dark Rum
• 2 oz.White rum
• 2 oz.Lime Juice
• 3 oz.Passion Fruit Juice
• 2 oz.Pineapple Juice
• 1 oz.Orange Juice
• 1 Tbsp.Grenadine

How to make a Hurricane CocktailFill a cocktail shaker three-quarters full with ice. Add all the ingredients, cover, and shake well, Strain into a highball glass or hurricane glass. Garnish with a slice of pineapple and cherry.

(Source)

Raspberry and Serrano Sangri­a

• 1 small carton of raspberries
• 1 small carton of strawberries
• 1 lime
• 2 apples, granny smith and a braeburn
• 1 serrano pepper (more if you are daring)
• 1 bottle of Viognier
• 1/2 cup of white grape juice
• 1/4 cup of sugar
• 1 can of club soda
• Mint leaves for garnish

1. Finely dice both the apples and the strawberries and then cut both the lime and the serrano pepper into fairly thick slices.

2. Layer all of the the different fruits in a tall pitcher, adding a dash of sugar in between every layer. For an interesting twist, you could use honey or agave instead of plain sugar.

3. After all of the fruit has been layered, add the sliced serrano chile and the remaining sugar. Let sit for 10 minutes.

4. Add the Viognier to the fruit and sugar mixture.

5. Add the white grape fruit juice and top it all off with the club soda. Place in the refrigerator to chill.

6. Once the sangría has chilled, bust out your favorite wine glasses. I like a lot of fruit in mine so I am not bashful about digging around for more berries. Just keep an eye out on those sliced serranos. They have a pretty respectable Scoville rating.

7. Garnish the drink with some fresh mint and serve.

(Source)

The Shamrocker 

Ingredients you need

• 2 oz
  Three Olives Raspberry Vodka
• 1/2 oz
  Melon liqueur
• 1/2 oz
  Triple Sec
• Splash of
  Cranberry juice
• Splash of
  Orange Juice
  
  
  (Source)

Kahlua Float

Kahlua Float

1 tsp corn syrup
1 Tbs chocolate jimmies
1 scoop espresso (or coffee) ice cream
1.5 oz kahlua
Champagne (about 1/8 cup)

For the candy rim:
In a small dish, pour the tsp of corn syrup, gently roll the rim of a champagne glass into the corn syrup.

(Source)

The Ultimate Ketel One White Chocolate Martini

• 0.75 oz.
  Ketel One® Vodka
• 0.75 oz.
  Godiva® White Chocolate Liqueur
• 0.75 oz.
  white créme de cacao liqueur
• 1 twist(s)
  chocolate syrup
• 1 twist(s)
  cocoa powder
  
  
  
  
  
  
  1. Pour chocolate syrup into bottom of glass.
  2. Shake other ingredients with ice in a cocktail shaker.
  3. Serve straight up in a cocoa-rimmed martini glass.
  
  
  (Source)