Glogg with Port and Cointreau
1/2cup rum (or Cointreau)
1/2cup whole almonds
1 1/2cup Port wine
1cup freshly squeezed orange juice
1/3cup dark brown sugar, packed
Zest of 2 oranges, cut in strips
10 whole cloves
2 cinnamon sticks
2 bottles full-bodied red wine
- Combine raisins and rum in a small bowl. Let sit at room temperature at least 2 hours. (Raisins can be prepared up to one week in advance. Cover and refrigerate until use.)
- Toast the almonds in a dry skillet over medium heat until lightly browned. Cool slightly. Coarsely chop in large pieces. Reserve.
- Combine port wine, orange juice, Cointreau, brown sugar, orange zest, cloves and cinnamon in in a large pot with a lid. Bring to a boil and cook uncovered until reduced to 2 cups, 10-12 minutes.
- Reduce heat to low. Add red wine and warm through with the lid on the pot. Do not boil.
- To serve, add a spoonful each of raisins with liqueur and almonds to glasses or mugs. Strain gløgg into glasses. Garnish with fresh orange slices.
Makes 6 to 8 drinks
- 2 cups lemonade
- Juice of 2 oranges
- 8 ounces Champagne
- 8 ounces rum
- 2 large egg whites
- A few drops lemon juice
- 3 cups confectioners’ sugar
- Stir together the lemonade, orange juice, Champagne, and rum in a punch bowl. Chill.
- When ready to serve, make the meringue: whip the egg whites and lemon juice in a medium bowl until they hold soft peaks, then gradually beat in the confectioners’ sugar. Pile into a serving bowl.
- Fill punch cups with ice, ladle over the punch, and top each with a dollop of meringue. Serve with cocktail stirrers.
The Frosty Nick
1.5 oz Catdaddy
1.5 oz Irish Cream
Pour over ice and stir. garnish with chocolate shavings.
1.5 oz Catdaddy
Pour in a mug and top with whipped cream. Garnish with a peppermint stick (optional)
2oz. Catdaddy, 1/2 oz sour mix, 3/4 oz. pumpkin syrup, 1 oz apple cider. Shake well over ice and strain into a martini glass, garnish with a fresh cherry.
Pumpkin syrup: Cut a (approx 5 lb) brown pumpkin into small pieces (seeds removed) and run through a juicer. Bring pumpkin juice to a rolling boil. Add a cup and a half of sugar and leave uncovered on heat for 10 minutes. Remove from heat let stand for a few minutes, when cool enough to work with (but still hot) emulsify in blender for several minutes. Yields approx 1 quart.
Carribean Rum Punch
1 cup fresh lime juice
2 cups simple syrup
3 cups amber rum
4 cups orange juice
4 dashes bitters
freshly grated nutmeg
In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.
Raspberry Wine Shooter
1 6oz box of Raspberry gelatin
2 cups boiling water
2 cups St James Raspberry wine
Place gelatin in a bowl. pour 2 cups of boiling water over gelatin and stir until dissolved (allow to cool slightly) Add 2 cups St. James wine and stir. Pour mixture into 1 oz shot cups and place into refrigerator until set (about 3 hours).
The Perfect Party Mai Tai
2 cups light rum
1 cup dark rum
1 cup 151 proof rum
1 cup orange curacao or orange flavored liqueur
1 cup almond flavored syrup
1 cup simple syrup
juice of 10 limes
1/2 gallon of orange juice
In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.
1 oz brandy
1/4 oz yellow chartreuse
1 oz orange juice
Shake over ice and strain into chilled cocktail glass.
April Rain Cocktail
2 oz vodka
1/2 oz dry vermouth
1/2 oz lime juice
lime peel for garnish
Shake over ice and strain into cocktail glass. Garnish with lime peel
Beer Blends and Beer Cocktails
You’ve most likely heard of a Black & Tan (and that drink is included, too) but there are so many more pairings that we’ve found perusing the internet. Here are a few that caught our eye.
Black & Blue
Blue Moon and Guiness
Guiness and Woodchuck
Black & Tan
Guiness Draught & Bass Pale Ale (try to “float” the Guiness on top. This is easier when you pour the Bass vigorously and create a nice head)
Guiness & Harp
Guiness and Newcastle
Guiness and Smithwick’s
Black & Red
Guiness and Lindeman’s Framboise
Chocolate Raspberry Ale
3 parts Young’s Double Chocolate Stout, 1 part Lindeman’s Framboise
Irish Car Bomb
Irish Whiskey, Irish Cream and Irish stout
Pour 1oz ultra-smokey Single Malt Scotch, such as Ardbeg or Laphroaig, into a pint glass. Add 12 oz chilled Bud or another American Pilsner. In this drink the Scotch calms down and the beer “man’s up”.
Fill a champagne flute about halfway with chilled Stout (Guiness works). Top off slowly with chilled Brut Champagne. So far the most elegant of the beer pairings.
Pink Grapefruit Margarita
1 cup Ruby Red Grapefruit juice
1 cup White Tequila
1 cup Grand Marnier
1/2 cup lime juice
Shake over ice and pour into a salt rimmed margarita glass. Garnish with slice of lime.
Sidecar using JDK & Sons 03 Premium orange liqueur
1 part JDK & Sons orange liqueur
2 parts sour mix
Shake all ingredients with ice and strain into glass. Garnish with orange peel
Cosmo using JDK & Sons 03 Premium orange liqueur
2 parts Citrus Vodka
1 part JDK & Sons 03 Premium orange liqueur
1 part cranberry juice
1/2 part fresh lime juice
Shake all ingredients with ice and pour into chilled cocktail glass. Garnish with orange peel.
Amaretto Colada from Yopie and Kate
3/4 cup Pineapple Rum
1/4 cup Disaronno Amaretto
1 tbsp Pineapple Liqueur
1 can crushed pineapple
8 oz cream of coconut
Add all ingredients to a blender and fill 3/4 way with ice. Blend until of desired consistency. Enjoy!
1 oz Amaretto
1 oz heavy cream
1 oz Premium Vodka
Shake all ingredients over ice and strain into cocktail glass.
Hot Buttered Rum- by Tony Abou-Ganim
1 lb light brown sugar
.5 lb unsalted butter
2 tsp ground cinnamon
2 tsp ground nutmeg
.5 tsp allspice
2 tsp vanilla extract
In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reuseable container for up to a month or freeze until ready to use.
Then in a pre-heated coffee mug, combine 2 heaping teaspoons batter with 1.5 oz rum. Top with boiling water and stir well to mix. Serve with a spoon.
2 cups cider
1/4 cup sugar
3/4 inch ginger peeled and sliced paper thin
5 allspice berries cracked
4 whole cloves
Combine cider, sugar, ginger, allspice and cloves in a small saucepan. Simmer over low heat and cook ten minutes. Remove from heat and let steep 1 and 1/2 hours and strain.
1 and 1/2 ounces Woodford Reserve Bourbon
1 slice Granny Smith apple
In ice filled rocks glass, combine Woodford Reserve and 1 and 1/2 ounces of cider syrup and stir. Top off glass with ginger ale and squeeze lime wedge into drink. Garnish with apple slice. Makes one Brick Wall (with enough syrup for ten drinks)
The nights are getting chilly…warm yourself up with these…
2 oz Trader Vic’s Kona Coffee
2 oz Trader Vic’s Coconut Rum
a pinch of cinnamon
Mix and pour over crushed ice. Sprinkle with cinnamon
1 oz Trader Vic’s Kona Coffee
1 oz Trader Vic’s Macadamia Nut
1 oz Irish Cream
Stir together and serve warm over ice.
Whipped Jack will be on the shelves Thursday…
Whips n’ Licks
4 oz Club Soda
Splash pineapple juice
1 oz Whipped Jack Rum
1 oz energy drink
Bailey’s Mint Chocolate Martini
2 oz Bailey’s Mint Chocolate Irish Cream
05 oz Smirnoff Vanilla Flavored Vodka
Chocolate Covered Banana
1.25 oz Captain Morgan Parrot Bay Coconut
1.5 bananas, sliced
1 tablespoon chocolate syrup
.5 cups vanilla ice cream
Add all ingredients to a blender and blend until smooth.
For more great recipes visit thebar.com.
Click here for Camarena Traditional Margarita Cocktail
Pink Grapefruit Margarita
1 cup ruby red grapefruit juice
1 cup white tequila
1 cup Gran Marnier
1/2 cup lime juice
Salt rims, add ice – shake – serve with slice of lime
2oz Orange Crush soda
Mix in a glass with ice.
1.5 parts Jagermeister
1.5 parts Malibu Coconut Rum
5 parts Pineapple juice
Garnish with an orange slice. Enjoy!
Chambord Punch Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 cup triple sec
- 1 cup brandy
- 1/2 cup Chambord
- 2 cups unsweetened pineapple juice
- 1 quart chilled ginger ale
- 2 chilled (750-ml) bottles dry Champagne
In a large punch bowl combine the triple sec mixture, the ginger ale, and the Champagne and add ice cubes.
Yield: about 16 cups
Recipe Source: Best of Gourmet 1993 (Conde Nast)
For a complete list of available liquor click here.