BLOODY MARY
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1 ounce vodka
6 ounces tomato juice
2 ounces fresh squeezed lemon juice
2 dashes Worcestershire sauce
Salt and pepper to taste
1 celery stalk
1 teaspoon of horseradish sauce
Mix all ingredients, except the celery, in a mixing glass, shake well, and pour into a glass. Garnish with celery stalk.
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FRUITED ICED TEA | 1/2 cup Sugar, granulated
1/2 cup Bottle spring water
6 English Breakfast tea bags
4 cups Boiling water
1 1/2 cup Orange juice; fresh squeezed from Valencia oranges
3/4 cups Pineapple juice
In saucepan, combine sugar and spring water and
bring to a boil; continue to boil until liquid is clear,
about 5 minutes. Chill thoroughly. Place tea bags in
heat-resistant pitcher, add boiling water and let steep for
about 5 minutes. Remove and discard tea bags. Let cool and
refrigerate until chilled. Add orange juice, lemon juice and
pineapple juice and chilled sugar syrup. Refrigerate for a
few hours, preferably overnight. Serve over ice in tall
glasses. MAKES: 6-8 SERVINGS
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LIMEADE MEXICAN | 1 cup Lime juice; fresh-squeezed
Water, enough to make 1/2 gal total
2 cups Sugar, white
2 cup -Water
Simple syrup: Combine the sugar and water in a saucepan,
and heat until it barely begins to boil. Remove from heat
and cool. Combine one cup of syrup and one cup of lime juice
in a pitcher. Add enough water to make up a half gallon.
Serve over ice. From: Sam Waring
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LONG ISLAND ICED TEA | 1/2 fluid ounce vodka
1/2 fluid ounce gin
1/2 fluid ounce light rum
1/4 fluid ounce tequila
1/2 fluid ounce triple sec
1 tablespoon fresh lemon juice -- or to taste
6 fluid ounces cola, or to fill
Cracked ice
Ice cubes
Fill a mixing glass with ice. Add liquors and lemon juice (but NOT the cola). Shake and strain into a Collins glass filled with ice cubes. Fill with cola. Garnish with a slice of lemon and a sprig of mint and serve with a straw and an iced tea spoon.
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ORANGE JULIUS | 1 cup orange juice
1 cup water
1/4 cup egg substitute
3/4 teaspoon vanilla extract
1/4 cup sugar
1 heaping cup ice
Combine all of the ingredients in a blender set on high speed for 15-30 seconds.
Makes 2 drinks.
The original recipe here and in the books includes real egg white, but, after many suggestions you can replace that with 1/4 cup egg substitute, which is mostly egg white and does a great job of making the drink foamy. If you like, you can instead use 2 tablespoons of the drink foam product Frothee. This is available in many supermarket liquor sections or in liquor stores. Or, if it's all you've got available, you can still use 1 egg white from a large egg as originally specified in the recipe.
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PEACH DAIQUIRI | 14 ounce Peaches; drained, reserve juice
1 tablespoon Lemon juice
6 Ice cubes
1/3 cup Milk, homogenized
1/2 cup Peach juice
1/2 teaspoon Rum flavoring
Pot peaches, lemon juice, ice cubes, milk, peach juice and
rum flavoring into blender. Blend until ice is gone. Serve
immediately.
NOTE: Fresh peaches may be used. Add 1 tbsp
granulated sugar
or to make mock strawberry daiquiri use fresh
strawberries instead of peaches. Add 1 tbsp granulated sugar
or to taste.
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SANGRIA 1 | 1-quart dry red wine
1/2 quart of carbonated water
A few slices of lemon and fresh peach
Sugar to taste
Mix together and ice. |
SANGRIA 2 | 1 quart red wine (medium dry)
1 orange, sliced with rind on
1 lemon, sliced with rind on
1/4 to 1/2 cup sugar (to taste)
1 small bottle of carbonated water (8-12 oz)
8 ice cubes
optional:
1 sliced fresh peach
1/4 cup cognac
and/or 1/4 cup vodka.
Mix all ingredients together except for carbonated water. Leave in covered
bowl overnight in refrigerator. When ready to serve, add carbonated water.
Mix, and serve in tall glasses or punch glasses.
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SANGRIA 3 | 10 bottles of red table wine
1 bottle of cognac
1 can frozen lemon juice (small can)
8 ounces real lemon juice
2 cups sugar
4 lemons sliced thinly with the rind on
4 oranges sliced thinly with the rind on
2 trays of ice cubes
6 bottles of carbonated water (to be added just before serving)
Mix all ingredients together with the exception of the carbonated water and
ice. Leave in refrigerator at least 24 hours. When ready to serve, add
carbonated water and ice.
Serves 3 to 4 dozen
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SANGRIA RED WINE PUNCH | 2 75 cl bottles of red wine
Juice of one orange
1-2 tablespoons sugar
2-3 tablespoons cognac (brandy) Optional
l lemon, thinly sliced
1 apple sliced
1 peach, sliced
1/2 bottle or more soda water or fizzy lemon
A few ice cubes
Pour the wine into a large pitcher and add the orange juice, sugar, cognac, apple and peach. Cover and leave to macerate for a least 2 hours. Before serving, add the soda water or lemonade and ice cubes.
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SLUSH (ADULT) | 3/4 cup vodka
3/4 cup cherry or apricot flavored brandy
1 (6 ounce) can frozen orange juice concentrate
1 (12 ounce) can frozen lemon juice concentrate
2 (10 ounce) jars maraschino cherries, juice included
1 liter grapefruit flavored soda pop
1 liter lemon/lime flavored soda pop
1 Mix vodka, brandy, orange and lemon juice concentrate, cherries and grapefruit soda together in a large plastic mixing bowl. Cover the mixture with a tight fitting lid. Freeze the mixture for one or two days.
2 When you are ready to serve the drink, use an ice cream scoop and place one or two scoops of the mixture into glasses. Fill the rest of the glass with lemon/lime-flavored soda pop. Stir and serve
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SLUSH HAWAIIAN | 1 Cup Cherry or Berry Brand Juicy Juice
1 or 2 slices seedless watermelon
1/4 Cup crushed pineapple
1 apricot (fresh or canned)
4 or 5 fresh or frozen blueberries
Place ingredients in blender and mix. This drink can be enhanced by running water over glasses and placing them in the freezer until frost forms or fill glasses with slush mixture and chill for 15-20 minutes in the refrigerator
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