Peppermint Paddy Martini

Makes 4 servings. Prep Time: 5 minutes INGREDIENTS 8 ounces Irish cream liqueur 2 ounces crème de cacao liqueur 2 ounces vanilla vodka 2 ounces heavy cream 1/4 teaspoon McCormick® Pure Peppermint Extract Peppermint Whipped Cream, recipe follows (optional) DIRECTIONS 1. Fill cocktail shaker 1/3 full with ice. Add first 5 ingredients; shake until well mixed and chilled. Strain into martini glasses. 2. Top each with a dollop of Peppermint Whipped Cream, if desired. TIPS Peppermint Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners’ sugar and 1/4 teaspoon McCormick® Pure Peppermint Extract in medium bowl with electric mixer on high speed until stiff peaks form. Makes about 2 cups. Test Kitchen Tip: Wet outside rim of martini glass with McCormick® Pure Peppermint Extract. Dip glass in coarse sugar to lightly coat.

How to Make Amaretto

What You Will Need: • 1 1/2 cups water • 1 cup granulated sugar • 1/2 cup packed dark brown sugar • 2 tablespoons pure almond extract • 2 teaspoons pure vanilla extract • 2 cups Vodka

What To Do: 1. Into a heavy bottom sauce pan add: water, sugars and bring to a boil. Cook until sugars are well dissolved. Remove from heat and allow to cool for approximately 15 minutes. 2. To pan add: extracts and vodka. Mix to combine. 3. Pour Amaretto into desired jars and cap. Store in a cool/dry location. http://www.bellalimento.com/2012/12/29/how-to-make-amaretto/

Spiked Fall Cider

INGREDIENTS: 2 cups apple cider 1/2 cup orange juice 1/4 cup peach schnapps 1/4 cup triple sec (orange-flavored liqueur) 1 pinch ground cinnamon 1 pinch ground nutmeg

DIRECTIONS: 1. Pour the apple cider, orange juice, schnapps, triple sec, cinnamon, and nutmeg into a saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, and cook for 20 minutes. Serve hot. Can also increase amounts & put into crockpot with cinnamon sticks instead of cinnamon

Brandy Alexander Cocktail

INGREDIENTS: 1/2 ounce crème de cacao 1/2 ounce brandy 1/2 ounce heavy cream 1 cup ice

DIRECTIONS: 1. Combine crème de cacao, brandy, and heavy cream in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.

Brain Hemorrhage

Ingredients: 1 1/2 oz. peach schnapps 1 1/2 oz. Bailey's Irish cream dash of grenadine

Preparation: Pour peach schnapps into a glass. Slowly add the Bailey's Irish cream and top with a dash of grenadine. Great visual effects!

Vampire Kiss Martini

Serves 1 Ingredients: 1 part raspberry liqueur, such as Chambord 1 part vodka, such as Absolut 1 part Champagne, such as Korbel wax teeth, candy corn, licorice, and/or blood orange slice, for garnish

Directions: 1. Layer raspberry liqueur, vodka, and Champagne in a fluted or martini glass. 2. Garnish with wax teeth, candy corn, licorice, and/or blood orange slice. Sandra Lee Semi-Homemade The Complete Cookbook

Poisoned Apple

INGREDIENTS: 1 cup ice cubes 1 fluid ounce vanilla flavored vodka 1 fluid ounce sour apple schnapps 1 cup lemon-lime flavored carbonated beverage 1 dash grenadine syrup

DIRECTIONS: 1. Fill a large glass with ice, and pour in vanilla vodka and schnapps. Pour in the lemon-lime soda, and top with a splash of grenadine.

Purple Martini

3oz vodka, 1 1/2oz cranberry juice, 1/2oz blue Curacao liqueur, 1/2oz sweet and sour mix and 1/2oz of 7-Up

Hawaii Five-O

INGREDIENTS: 1 fluid ounce vanilla flavored vodka 1 fluid ounce brandy-based orange liqueur (such as Grand Marnier®) 4 fluid ounces pineapple juice 1 wedge lime

DIRECTIONS: 1. In a glass over ice, combine vodka and Grand Marnier. Fill glass with pineapple juice and squeeze lime wedge on the top.

Peach Mojitos

Servings: 10 servings (serving size: about 2/3 cup) Ingredients • 3 cups coarsely chopped peeled ripe peaches (about 1 pound) • 1 teaspoon grated lime rind • 1 cup fresh lime juice (about 4 large limes) • 3/4 cup sugar • 1/2 cup packed mint leaves • 2 cups white rum • 4 cups club soda, chilled • Crushed ice • Mint sprigs (optional)

Directions 1. Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids. 2. Combine rind, lime juice, sugar, and mint in a large pitcher; crush juice mixture with the back of a long spoon. Add peach puree and rum to pitcher, stirring until sugar dissolves. Stir in club soda. Serve over crushed ice. Garnish with mint sprigs, if desired. Powered by MyRecipes.com

Peachy Keen Long Island Iced Tea

INGREDIENTS: 1 fluid ounce peach schnapps 1 fluid ounce vodka 1 fluid ounce gin 1 fluid ounce gold tequila 1 fluid ounce rum 3 fluid ounces sweet and sour mix 1 fluid ounce cola, or to taste

DIRECTIONS: 1. Fill a large glass with ice. Pour peach schnapps, vodka, gin, tequila, and rum over the ice; stir in sweet and sour mix. Top with a splash of cola; stir. Add peaches for garnish if desired

PIMM’S CUP

In honor of the Olympics tonight in London, here's a yummy traditional British cocktail: Pimm’s No. 1 Cup is a gin-based aperitif. Once upon a time, there were also versions made with Scotch, brandy, rum, rye whiskey, and vodka. Only No. 1 is available today. Our garnish is slightly more ornate than the classic sliver of cucumber, but far from the baroque fruit cocktails you sometimes see. Gary Regan, in The Joy of Mixology, suggests using basil as a garnish.

Pour 1 jigger Pimm’s (any number) over 3 or 4 ice cubes in a tall glass. Fill it with lemon soda or ginger ale and garnish the glass with a thin strip of cucumber, a slice of lemon, and a sprig of mint.

The Rocket

INGREDIENTS: 1 cup finely crushed ice (to slush consistency) 1/4 fluid ounce blue curacao liqueur 2 fluid ounces lemon-flavored vodka, divided 1/4 fluid ounce raspberry flavored liqueur (such as Raspberry Sour Puss®)

DIRECTIONS: 1. Place half the ice into a bowl; divide the other half of the ice between 2 bowls (1/4 cup of ice in each). Place blue curacao liqueur and 1/2 fluid ounce of lemon vodka into a bowl containing 1/4 cup of ice. Mix well. Place raspberry liqueur and 1/2 fluid ounce of lemon vodka into the other 1/4 cup of ice and mix well. Mix the remaining 1 fluid ounce of lemon vodka into the bowl containing 1/2 cup of ice. 2. Layer the blue curacao-flavored ice into the bottom of a glass. Place the lemon vodka-flavored ice over the blue layer; top with the raspberry-flavored ice.

Peach Mojitos

• Yield: 10 servings (serving size: about 2/3 cup) Ingredients • 3 cups coarsely chopped peeled ripe peaches (about 1 pound) • 1 teaspoon grated lime rind • 1 cup fresh lime juice (about 4 large limes) • 3/4 cup sugar • 1/2 cup packed mint leaves • 2 cups white rum • 4 cups club soda, chilled • Crushed ice • Mint sprigs (optional) Preparation 1. Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids. 2. Combine rind, lime juice, sugar, and mint in a large pitcher; crush juice mixture with the back of a long spoon. Add peach puree and rum to pitcher, stirring until sugar dissolves. Stir in club soda. Serve over crushed ice. Garnish with mint sprigs, if desired

Homemade Limoncello

Yields 3 quarts 15 thick-skinned lemons 2 750-ml bottles 100-proof vodka 4 cups sugar

Wash the lemons well with a vegetable brush and hot water; pat dry. Using a vegetable peeler, remove the peel from the lemon in long, wide strips. Scrape away any of the bitter white pith from the lemon peel with a paring knife. Combine the lemon peels and one of the bottles of vodka in a large (at least 4 quarts) glass jar with a lid. Cover the jar and store it at room temperature in a dark cabinet or cupboard for 40 days. As the vodka sits, it will slowly take on the bright yellow color of the lemon zest. In a medium saucepan, combine the sugar with 5 cups of water. Bring to a boil over high heat and let the syrup boil for 5 minutes. Let the syrup cool, then add it to the limoncello mixture, along with the remaining bottle of vodka. Cover the jar and return it to the cupboard for another 40 days. Strain the limoncello into bottles and discard the lemon zest. From Fine Cooking

Jamaica Margaritas

Jamaica Margaritas - pronounced HA-MY-KA Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water • Yield: 8 servings (serving size: 1/2 cup margarita and 1 lime slice) Ingredients • 1 cup dried hibiscus blossoms (about 2 ounces) • 3 cups water • 3/4 cup sugar • 1 1/4 cups tequila • 1/2 cup fresh lime juice • 1/3 cup Triple Sec or other orange-flavored liqueur • 8 lime slices Preparation

Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture. Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices

Strawberry or Raspberry Margarita

Ingredients o 1 cup strawberries or 1 cup raspberries o 1/2 cup lemon juice o 1/2 cup lime juice o 1/4 cup superfine sugar o 1 pinch salt o 1 cup agave tequila o 1/2 cup triple sec o 1 cup Chambord raspberry liquor ( or raspberry liquer) Directions

1. Puree berries in food processor, add juice, sugar and salt. 2. Strain into pitcher. 3. Add tequila, triple sec, chambord, and 1 cup crushed ice. 4. Stir or shake thoroughly, 20 to 60 seconds. 5. Divide 1 cup ice into slated glasses, pour mix over. 6. Serve immediately.

Strawberry Shortcake Drink

INGREDIENTS: 1/4 cup frozen strawberries, thawed 1 1/4 fluid ounces amaretto liqueur 2 (1/2 cup) scoops vanilla ice cream 1 dash vanilla extract 1/2 cup crushed ice 1/4 fluid ounce vanilla-flavored vodka (optional) 1 tablespoon whipped cream 1 fresh strawberry DIRECTIONS:

1. Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender. 2. Cover and blend until smooth. 3. Pour into a glass and garnish with whipped cream and a fresh strawberry.

Boat Drink

Parrot-Heads Unite!
Boat Drink

INGREDIENTS:
1 (1.5 fluid ounce) jigger good quality
silver tequila
1/2 (1.5 fluid ounce) jigger melon liqueur
(such as Midori®)
1/4 (1.5 fluid ounce) jigger triple sec
1/2 (1.5 fluid ounce) jigger sour mix 1 splash grenadine syrup
1 splash lime juice
1 (1.5 fluid ounce) jigger orange juice, or
to taste
1 maraschino cherry for garnish
1 wedge orange for garnish
DIRECTIONS:
1. Fill a margarita glass with crushed ice. Pour tequila, melon liqueur, and triple sec into the glass. Top with sour mix, grenadine, lime juice, and orange juice. Garnish with the cherry and a wedge of orange
allrecipes.com

Marshmallow Infused Vodka

Marshmallow Infused Vodka


Ingredients
• 1 750 ml bottle vodka
• 1 16 oz bag marshmallows
• large clean jar with tight fitting lid
Directions
1. 1Place marshmallows in jar.
2. 2Pour in vodka.
3. 3Seal, and allow to sit for 24 hours.
4. 4Strain through a double layer of dampened cheesecloth. Dampening the cheesecloth stops it from soaking up any of the vodka. (I like to strain several times. rinsing the cheesecloth and wringing out between each round.
5. 5Store in sealed bottle in refrigerator. Keeps for several weeks
Tablespoon.com