Daniel's Cocktails and Food

PERNOD CLASSIQUE

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 23:19:00 +0100

1 ounce Pernod
5 ounces water
2 ice cubes

1. Pour the Pernod in a tall glass.
2. Add the water and ice cubes.
3. Stir.

APRICOT CREAM SPRITZ

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 23:18:00 +0100

6 ounces milk
4 ounces apricot nectar
2 tablespoons apricot flavored brandy
Sparkling wine

1. Fill chilled cocktail shaker with milk, apricot nectar, and apricot flavored brandy.
2. Stir until smooth.
3. Pour into 6 red wine glasses.
4. Add equal amounts of wine into each glass.

GRAND ROYALE FIZZ

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 23:17:00 +0100

1/2 ounce orange juice
1 ounce lime juice
1 teaspoon sugar
2 ounces gin
1/4 ounce maraschino liqueur
1/2 ounce cream
Club soda

1. Fill cocktail shaker with ice.
2. Add orange juice, lime juice, sugar, gin, maraschino liqueur, and cream.
3. Shake.
4. Strain into a highball glass.
5. Fill with ice and club soda

FRAISE FIZZ

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 23:17:00 +0100

1 1/2 ounces gin
1 ounce fraise liqueur
1/2 ounce fresh lemon juice
1 teaspoon sugar
Club soda

1. Fill cocktail shaker with ice.
2. Add gin, fraise liqueur, lemon juice, and sugar.
3. Shake.
4. Strain into a highball glass.
5. Fill with ice.
6. Top with soda.
7. Garnish with a lemon twist and a strawberry.

RUSSIAN BRUNCH

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 23:16:00 +0100

8 ounces vodka
12 ounces orange juice
8 ounces champagne

1. Pour vodka and orange juice into a blender with ice.
2. Pour into a large pitcher.
3. Add champagne.
4. Stir.
5. Pour into goblets.

SUNRISE MIMOSA

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 23:15:00 +0100

1 tablespoon apricot nectar
1 tablespoon orange juice
2 ounces champagne

1. Pour apricot nectar and orange juice into a champagne flute.
2. Slowly add champagne.
3. Garnish with an orange slice or two raspberries

AZALEA COCKTAIL

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 23:14:00 +0100

3/4 ounce lime juice
3/4 ounce pineapple juice
2 1/4 ounces gin
4 dashes grenadine

1. Fill cocktail shaker with ice.
2. Add juices, gin, and grenadine.
3. Shake.
4. Strain into a cocktail glass.

SANGRIA

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:36:00 +0100

1/5 dry red wine
1 ripe peach
6 slices lemon
1/2 ounce cognac
1 ounce triple sec
1 ounce maraschino liqueur
1 tablespoon sugar
1 whole orange
6 ounces chilled club soda

1. Pour wine into a glass pitcher.
2. Add peeled and sliced peach and lemon slices.
3. Add cognac, triple sec, maraschino liqueur, and sugar.
4. Stir to dissolve sugar.
5. Carefully place the orange in the pitcher. (See below.)
6. Let mixture marinate at room temperature for at least 1 hour.
7. Add soda and 1 tray of ice cubes to pitcher.
8. Stir.
9. Pour into wine goblets.

(For orange: cut orange peel into one long strip,
beginning at stem end and continuing until spiral
reaches bottom of fruit. Make sure to expose the fruit
while cutting. Leave peel attached to orange bottom
to suspend fruit in pitcher.)

MAY BLOSSOM FIZZ

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:35:00 +0100

1 teaspoon grenadine
1/2 ounce lemon juice
1 ounce club soda
2 ounces Punsch

1. Fill cocktail shaker with ice.
2. Add grenadine, lemon juice, club soda, and Punsch.
3. Shake.
4. Strain into an old-fashioned glass.
5. Top with soda.

CITRONELLA COOLER

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:35:00 +0100

1 ounce citrus vodka
Dash of lime juice
2 ounces chilled lemonade
1 ounce chilled cranberry juice

1. Build vodka, lime juice, lemonade, and cranberry juice in a collins glass.
2. Top with a squeeze of fresh lime.

POLYNESIAN PICK ME UP

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:34:00 +0100

4 ounces pineapple juice
1 1/2 ounces vodka
1/2 teaspoon curry powder
1/2 teaspoon lemon juice
1 tablespoon cream
2 dashes Tabasco sauce
4 ounces crushed ice

1. Pour all ingredients into a blender.
2. Blend for 10 seconds on high speed.
3. Pour into a chilled old-fashioned glass.
4. Dust with cayenne pepper.

MADEIRA MINT FLIP

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:34:00 +0100

1 1/2 ounces Madeira
1 ounce chocolate mint liqueur
1 small egg
1 teaspoon sugar

1. Fill cocktail shaker with ice.
2. Add Madeira, liqueur, egg, and sugar.
3. Shake.
4. Strain into a chilled delmonico glass.
5. Dust with nutmeg.

BRANDIED FLIP

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:33:00 +0100

1 ounce brandy
1 ounce apricot flavored brandy
1 small egg
1 teaspoon sugar

1. Fill cocktail shaker with ice.
2. Add brandies, egg, and sugar.
3. Shake.
4. Strain into a chilled delmonico glass.
5. Dust with nutmeg.

COFFEE FLIP

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:33:00 +0100

1 ounce cognac
1 ounce tawny port
1 small egg
1 teaspoon sugar

1. Fill cocktail shaker with ice.
2. Add cognac, port, egg, and sugar.
3. Shake.
4. Strain into a chilled delmonico glass.
5. Dust with nutmeg.

MILK PUNCH

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:32:00 +0100

8 ounces cold milk
1/2 ounce bourbon
3/4 ounce crème de cacao

1. Fill cocktail shaker with ice.
2. Add milk, bourbon, and crème de cacao.
3. Shake.
4. Pour into a goblet.

BLOODY BULL

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:31:00 +0100

10 1/2 ounces consommé
24 ounces tomato juice
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic salt
2 teaspoons salt
9 ounces vodka

1. Mix all ingredients in a pitcher.
2. Serve in highball glasses with ice.

VODKA MINT

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:30:00 +0100

6 ounces frozen limeade
6 ounces vodka
17 mint leaves

1. Combine limeade, vodka, and mint leaves with enough ice to fill blender.
2. Blend at highest speed until slushy. Pour into cocktail glasses.
4. Top with thin slices of lime and mint leaves.

PEACH FUZZ

noreply@blogger.com (Anonymous) — Sat, 6 Nov 2010 01:30:00 +0100

3 ripened peaches
6 ounces pink lemonade
6 ounces vodka
Ice cubes to fill blender

1. Put peaches, pink lemonade, vodka, and ice in a blender.
2. Blend until iced is crushed.
3. Place in freezer for four hours.
4. Scoop into highball glasses.

RUSSIAN BRUNCH

noreply@blogger.com (Anonymous) — Fri, 13 Aug 2010 21:49:00 +0200

8 ounces vodka
12 ounces orange juice
8 ounces champagne

1. Pour vodka and orange juice into a blender with ice.
2. Pour into a large pitcher.
3. Add champagne.
4. Stir.
5. Pour into goblets.

RED ROOSTER

noreply@blogger.com (Anonymous) — Fri, 13 Aug 2010 21:48:00 +0200

1 1/4 ounces 151-proof rum
1/2 ounce crème de noyaux
6 ounces guava juice
Splash of grenadine

Build in a collins glass with ice.

CHAMPAGNE LEMON GRANITA

noreply@blogger.com (Anonymous) — Fri, 13 Aug 2010 21:48:00 +0200

4 scoops lemon sorbet
2 ounces citrus vodka
2 ounces champagne

1. Put lemon sorbet into a blender.
2. Blend on low speed, slowly adding vodka.
3. Add champagne.
4. Pour into chilled highball glasses.
5. Garnish with fresh mint.

SUNRISE MIMOSA

noreply@blogger.com (Anonymous) — Fri, 13 Aug 2010 21:47:00 +0200

SUMMER RAIN

noreply@blogger.com (Anonymous) — Fri, 13 Aug 2010 21:46:00 +0200

3 ounces cranberry liqueur
Apple juice
Lime wedge

1. Pour cranberry liqueur into a highball glass halffilled with ice.
2. Top with apple juice.
3. Add a squeeze of lime.
4. Stir.
5. Garnish with a lime slice.

CLAMDIGGER

noreply@blogger.com (Anonymous) — Fri, 13 Aug 2010 21:46:00 +0200

1 1/2 ounces vodka
3 ounces clam juice
3 ounces tomato juice
Dash of Tabasco sauce
Dash of Worcestershire sauce
Salt and pepper to taste

1. Fill a highball glass with ice.
2. Pour in all ingredients.
3. Stir.
4. Garnish with a lime slice.

RAMOS GIN FIZZ

noreply@blogger.com (Anonymous) — Fri, 13 Aug 2010 21:45:00 +0200

1 1/2 ounces gin
2 tablespoons cream
1/2 ounce lemon juice
1 egg white
1 tablespoon powdered sugar
3 to 4 drops of orange flower water
1/2 ounce lime juice
1/4 ounce club soda

1. Fill cocktail shaker with ice.
2. Add gin, cream, lemon juice, egg white, powdered sugar, orange flower water, and lime juice.
3. Shake.
4. Strain into a goblet.
5. Top with chilled club soda.