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Make Great Bar Drinks at Home (122166 views)

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From: Glen (GEAATL) DelphiPlus Member Icon Posted by host6/24/04 9:28 PM 
To: All  (1 of 1115) 
 80849.1 
Frozen Margarita
2 tsps. coarse salt

1 lime wedge

3 ozs. white tequila

1 oz. Cointreau or Triple Sec

2 ozs. lime juice

1 cup crushed ice

1. Place the salt in a saucer. Rub the rim of a collins glass with the lime wedge and dip the glass into the salt to coat the rim thoroughly; reserve the lime.

2. Pour the tequila, Cointreau, lime juice and crushed ice into a blender. Blend well at high speed. Pour into the collins glass. Garnish with the reserved lime wedge.

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host6/24/04 9:28 PM 
To: All  (2 of 1115) 
 80849.2 in reply to 80849.1 
Pat O'Brien's Hurricane
4 ozs. Pat O'Brien's rum

4 ozs. Fruit Passion Hurricane Cocktail Mix

Crushed ice

Orange slice

Maraschino cherry

1. In 26-ounce Hurricane glass, stir rum and cocktail mix. Add enough ice to bring mixture to the top of the glass.

2. Garnish with orange slice and a cherry.

-- Source: Pat O'Brien's, New Orleans

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host6/24/04 9:30 PM 
To: All  (3 of 1115) 
 80849.3 in reply to 80849.1 
The Biltmore Cosmopolitan
2 ozs. citrus-flavored vodka, preferably Ketel One Citron

1/2 oz. Triple Sec

1 oz. cranberry juice

Cracked ice

Splash of lime juice

Lime twist

1. Put the vodka, Triple Sec and cranberry juice in a cocktail shaker with plenty of cracked ice.

2. Shake well, add the lime juice and strain into a chilled cocktail glass. Garnish with the lime twist.

Serves 1.

-- Signature drink of The Arizona Biltmore, Squaw Peak Lounge, Phoenix

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host6/24/04 9:31 PM 
To: All  (4 of 1115) 
 80849.4 in reply to 80849.1 

Mint Julep

3 to 5 mint leaves

1 tsp. powdered sugar

2 tsps. water

2 to 21/2 ozs. good Bourbon

Crushed Ice

1. Muddle (stir/gentle crush) four mint springs and sugar in the bottom of a julep glass.

2. Add water and continue to muddle. Add Woodford Reserve Bourbon.

3. Pack the julep glass with crushed ice. Add a mint spring for decoration and sipping straw.

Note: If a metal julep cup is used, be sure to use a wooden muddler (bottom of a wooden spoon) instead of metal spoon.

This will eliminate the possibility of any metal shavings getting into the drink or scratching the julep cup.

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host6/24/04 9:33 PM 
To: All  (5 of 1115) 
 80849.5 in reply to 80849.1 

Pina Colada

This is the original recipe of Ramon Monchito Marrero Perez, bartender at the Caribe-Hilton Hotel and Casino in San Juan, Puerto Rico. He is credited with inventing the drink in 1952

2 ozs. light Bacardi rum

1 oz. coconut cream

1 oz. heavy cream

6 ozs. unsweetened pineapple juice

1 cup crushed ice

Pineapple stick, garnish

Maraschino cherry, garnish

1. Pour rum, coconut cream, heavy cream and juice into a blender with the ice. Blend for about 15 seconds.

2. Serve in a large glass with a garnish of pineapple slice and cherry.

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host6/24/04 9:33 PM 
To: All  (6 of 1115) 
 80849.6 in reply to 80849.1 
Martini
21/2 ozs. gin

1 tsp. dry vermouth

1 lemon twist or cocktail olive

1. In a mixing glass half-filled with ice cubes, combine the gin and vermouth. Stir well. Strain into cocktail glass.

2. Garnish with the lemon twist or the olive.

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host6/24/04 9:34 PM 
To: All  (7 of 1115) 
 80849.7 in reply to 80849.1 
Mimosa
5 ozs. Champagne or sparkling wine

1/2 oz. Cointreau or Triple Sec

1 oz. orange juice

1 orange slice

1. Pour the Champagne, Cointreau and orange juice into a champagne flute. Stir well.

2. Garnish with orange slice.

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host6/24/04 9:36 PM 
To: All  (8 of 1115) 
 80849.8 in reply to 80849.1 

Kahlua Mudslide

1/2 ounce Kahlua
1/2 ounce Bailey's Irish Cream
1/2 ounce vodka
1 ounce milk
 
Pour ingredients over ice and stir.

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host6/24/04 9:37 PM 
To: All  (9 of 1115) 
 80849.9 in reply to 80849.1 
Mojito
3 fresh mint sprigs

Zest and juice of 1 lime

1 tsp. of sugar or Simple Syrup (recipe follows)

11/2 ozs. white rum

Ice cubes

Club soda

1. Place 2 fresh mint sprigs, the zest and juice of the lime, and sugar in a tall glass. Blend with a long spoon, crushing the mint.

2. Add rum and ice cubes; fill glass with club soda. Stir, add mint sprig. Stir again. Serve with a straw.

Note: The drink will mix more smoothly if you subsitute an equal amount of Simple Syrup for the sugar.

For Simple Syrup:

2 cups water

2 cups sugar

1. Bring water and sugar to a boil in a saucepan, stirring to dissolve sugar. Boil for about 5 minutes.

2. Set aside to cool to room temperature. Chill before using. Can be stored in refrigerator for weeks.

 

 
From: Glen (GEAATL) DelphiPlus Member Icon Posted by host6/24/04 9:37 PM 
To: All  (10 of 1115) 
 80849.10 in reply to 80849.1 
Strawberry Daiquiri
2 ozs. light rum

1/2 oz. Cointreau or Triple Sec

6 overripe strawberries

1 oz. lime juice

1/2 tsp. superfine sugar

1 cup crushed ice

1. In a blender, combine all of the ingredients with the crushed ice. Blend well.

2. Pour into a collins glass.

 

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