| Some cool liqueur recipes |
More coming soon |
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Gran Marnier-Style Liqueur
1/3 cup orange zest* 1/2 cup sugar 2 cups cognac or French brandy 1/2 teaspoon glycerine Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or pestle. Continue until sugar is absorbed into zest. Place in aging container. Add cognac. Stir, cap and age in a cool, dark place 2 to 3 months. Shake monthly. After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving. Makes about 1 pint.
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Margarita
Coarse salt Lime wedges
5 ounces Gold tequila
2 ounces Triple Sec
1 (6-ounce) can frozen concentrated limeade, undiluted
8 ice cubes
Rub rims of glasses with lime wedges. Dip rims in coarse salt. Place first three ingredients into a blender. Fill blender with ice and blend until smooth. Pour into stemmed glasses and serve. Serves 4.
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Grapefruit Sangria
4 cups grapefruit juice,
chilled 3 cups Riesling wine
1 1/2 cups ginger ale,
chilled Combine ingredients in a large pitcher and mix well.
Serve over ice.
Makes 8 1/2 cups.
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Greek Bloody Mary
1 (48-ounce) can vegetable juice cocktail 1 teaspoon grated lemon rind 2 lemons, peeled and sectioned 1 1/2 teaspoons Greek seasoning 1/2 teaspoon hot sauce 3/4 cup vodka or citrus-flavored vodka Process half of all ingredients in blender until blended. Repeat with remaining ingredients. Serve over ice, if desired. Makes 7 cups.
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