Archive for the ‘Liqueurs’ Category

posted by author on Oct 3

Ingredients

1 oz Cognac

1 oz Creme de Bananes

Banana Cognac Directions

Pour the Marie Brizard banana liqueur into a cocktail glass. Add the cognac (or substitute brandy), allow to clear, and serve.

Serve Banana Cognac in a Cocktail Glass

posted by author on Oct 3

Ingredients

2 oz Grain Alcohol

1 oz Gold Rum

1 tsp Sugar

6 oz Espresso

Spanish Gentlemen Directions

Pour grain alcohol into a cup. Add espresso, sweetened to taste. Add Ron Barcelo Imperial rum, mix with a spoon, and serve.

Serve Spanish Gentlemen in a Pint Glass

posted by author on Oct 3

Ingredients

1 1/2 oz Bourbon

1/2 tsp Sugar

1/2 oz (steamed) Milk

4 oz Espresso

Tennessee Coffee Directions

Put Jack Daniel’s whiskey into a mug and add sugar as you would with your coffee. Brew coffee, preferably with an espresso machine, but any good, dark coffee works. If you have an espresso machine, froth and steam milk. If not add cream to taste. Tastes like a good, strong coffee with a hint of Jack.

Serve Tennessee Coffee in a Coffee Mug

posted by author on Oct 3

Ingredients

1 1/2 dl Beer

1 1/2 dl Sugar

5 liters Water

1 qt Lemon

1 1/2 dl Brown Sugar

5 Raisins

2 tsp Yeast

Sima Directions

Boil water, sugars, beer and the yellow part of the lemon’s peel. Let the mixture cool down. Peel the white part of the lemon’s peel carefully and cut the fruit part of the lemon into small pieces, then add to sima.

Serve Sima in a Beer Mug

posted by author on Oct 3

Ingredients

1 fifth Scotch Whiskey

1 1/2 cups Honey

2 tsp (dried and chopped) Angelica Root

2 2-inch (strips) Lemon Peel

1/4 tsp (crushed) Fennel Seeds

Scottish Highland Liqueur Directions

Combine all ingreds in aging container. Cover tightly and shake gently several times during the first 24 hrs. After 24 hrs, remove the lemon zest. Cover again and let stand in a cool, dark place for 2 weeks, shaking gently every other day. Strain through a wire sieve to remove the angelica root and fennel. Return to aging container, cover and let stand undisturbed in a cool dark place for 6 months. Siphon or pour clear liqueur into a sterile bottle. The cloudy dregs may be saved for cooking.

Serve Scottish Highland Liqueur in a Beer Mug

posted by author on Oct 3

Ingredients

100 pint Vodka

1 cup Sugar

2/3 cup Maple Syrup

1/4 cup (grated) Orange Peel

Saurian Brandy Directions

Put orange rind in a half-pint jar with 1/4 cup vodka. Seal it and shake occasionally. Let it steep overnight.

Serve Saurian Brandy in a Beer Mug

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