Compiled Recipe – Frozen Gingerbread Martini

Frozen Gingerbread Martini

* 1 ½ part vodka
* 1 part Gingerbread liqueur
* ½ part white crème de cocoa
* ½ part cream

* white non-pareils
* vanilla frosting
* mini gingerbread cookies, optional

1) Dip martini glass in frosting to coat the rim and then dip in nonpareils. Set glass aside.

2) In a cocktail shaker filled with ice combine vodka, gingerbread liqueur, white crème d cocoa and cream. Shake vigorously until well chilled.

3) Pour into prepared glass and serve.


Compiled Recipe – Pomegranate Martini

Pomegranate Martini

* 2 cups (16 ounces) vodka
* 1 cup (8 ounces) orange liqueur such as Cointreau
* 1 cup (8 ounces) pomegranate juice
* 1/3 cup pomegranate seeds
* juice of 1 lemon
* lemon twists from lemon peel
* rosemary sprigs

1) Combine the vodka, orange liqueur, pomegranate juice, and lemon juice in a pitcher and refrigerate until ready to use.

2) Dip rims of the martini glasses in a shallow bowl with ¼ inch of water then roll rims in gold sugar.

3) Fill martini glasses with pomegranate mixture, a tablespoon of pomegranate seeds, lemon twists and garnish with rosemary sprigs.

4) Serve over ice if desired.

Notes: adapted from Oprah magazine





Compiled Recipe – Cranberry Ginger Cocktail

Cranberry Ginger Cocktail

* 4 ½ ounces pure cranberry juice (not the cocktail stuff)
* 1 ½ ounce vodka
* ½ ounce ginger simple syrup (recipe follows)
* ½ ounce ginger liqueur
* 1 to 2 dashes angustura bitters
* cranberries and ginger coins for serving

* Fill a rocks or collins glass with ice. Add all ingredients to an ice filled cocktail shaker. Shake until chilled. Strain into ice filled glass. Garnish with cranberries and a ginger coin. Serve!

Notes: Ginger Simple Syrup: Add 1/2 cup water, 1/2 cup raw sugar and 5-6 slices of ginger to a small sauce pan. Bring mixture to a simmer to dissolve sugar. Remove from heat and allow to cool completely before removing the ginger. Store simple syrup in the fridge.




Compiled Recipe – Ghost Busted Cocktail + Sugar Rim

Ghost Busted Cocktail + Sugar Rim

* ½ cup heavy cream
* 2 tbsp. simple syrup
* 1 ounce vodka
* 1 tsp. McCormick Pure Vanilla Extract
* ¼ cup club soda, chilled

* Rimming Sugar: In a zip top bag, mix together 1/4 cup sugar, 1/4 teaspoon of McCormick Pure Vanilla Extract and 15 drops of black food color until well combined. Pour onto a plate. Dip rims of cocktail glasses in water, and then in sugar mixture to coat.

* Marshmallow Eyeballs: Cut a large marshmallow in half. Use a paint brush and black food color to paint small dots onto marshmallow, creating eyes.


Compiled Recipe – Mango Basil Sorbet

Mango Basil Sorbet

* ½ cup sugar
* 3 tbsp fresh basil leaves
* 3 large mangoes, ripe, cubed, about 450 grams
* 6 to 8 tbsp basil syrup (recipe follows)
* 2 tbsp fresh calamansi juice
* 1 tsp calamansi zest
* pinch of salt
* 1 tbsp basil, from basil syrup
* 1 tbsp calamansi liqueur (use Manille liqueur, optional) or plain vodka (optional)

1) Make the basil syrup: Bring sugar and ½ cup water in a saucepot to a boil over medium heat; do not stir. Turn off heat and add basil leaves. Allow to cool then strain. Reserve the basil leaves and set syrup aside.

2) Puree mangoes, basil syrup, calamansi juice, zest and salt in a blender. Adjust sweetness with basil syrup to taste. (Note that sweetness will mellow once sorbet is frozen.)

3) Mix in basil leaves and liqueur, if using.

4) Pour into a freezer friendly container and freeze until solid, about 4 hours. Break it up with a spoon and puree in a blender until very smooth. Freeze again until ready to serve. Scoop sorbet into ice cream cups.



Compiled Recipe – Simple Grape Liqueur

Simple Grape Liqueur

* 3 kg grapes
* 1.5 to 2 L vodka
* 75 grams sugar

1) Separate the grapes from bunches, wash and dry them, mash and then place them in a glass or earthenware container. Add sugar. Pour vodka over the grapes.

2) Tightly close the lid, shake well a few times and set it aside for 2 to 3 weeks in a dark place at room temperature.

3) Every 3 to 4 days, shake the contents of the container to better dissolve the sugar. Strain the finished concoction through several layers of gauze and cotton wool , then bottle the liquid and tightly close the caps. When kept in a cool, dark place, the shelf life of this drink is up to 2 years. Strength: 25 to 30% alcohol by volume.

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Compiled Recipe – Classic Cherry Liqueur

Classic Cherry Liqueur

* 1.5 kg cherries
* 0.7 L vodka

1) Age fresh cherries in the sun by laying them on an even surface and leaving them for a few days out in direct sunlight. Alternatively, you can bake the berries for 4-6 hours in an oven heated to 60-80 degrees Celsius. This step is optional, but the drying removes excess moisture from the cherries, which can make the drink watery.

2) Mix the vodka, sugar and berries together in a three-liter jar, seal the lid tightly and leave it for 30 days in a dark place at room temperature. Shake the jar once every 2 to 3 days. Strain the finished concoction through several layers of gauze and cotton wool.

3) Pour it into bottles and tightly close the caps.

4) Store in a refrigerator or basement. This drink has a shelf life of more than 3 years.

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