Resep Akang

Dublin Rainfall Mocktail

To a rocks glass filled with ice, add 4 oz. iced tea, the juice of 1/8 fresh lemon and 2 oz. apple juice. Garnish with a red apple slice.

Blue Christmas

Add colour to your holiday celebration with this brilliant blue drink. 1 1/2 oz blue Curaçao 1/2 oz orange juice, freshly squeezed 1/2 oz lime juice, freshly squeezed Tonic water Ice Stir together blue curaçao and freshly squeezed orange and lime juice. Pour into a cocktail glass and add ice, then top with tonic water.

TBacardi Hurricane

1 oz Bacardi White Rum 3 oz pineapple juice 2 oz passionfruit juice 1/2 oz Bacardi Black Rum To a cocktail shaker filled with ice, add Bacardi White Rum, pineapple juice and passionfruit juice. Shake until frothy and strain into a tall (hurricane) glass filled with crushed ice. Float Bacardi Black Rum on top and garnish with a pineapple spear and a maraschino cherry.

9th Hole Mocktail

9th Hole Mocktail 1 ½ oz açai juice 4 oz lemonade In a tall glass filled with ice, add açai juice and lemonade. Stir to mix and garnish with a cherry.

Vanilla Sky

1 oz Smirnoff Vanilla Twist Vodka 1 oz Baileys Original Irish Cream To a cocktail shaker filled with ice, add Smirnoff Vanilla Twist Vodka and Baileys Original Irish Cream. Shake and strain into a short glass with crushed ice and serve.

Monday, September 20, 2010

Blackberry and Strawberry Sundaes

6:06 PM

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By: Lucy Waverman

Sundaes are a real treat in the summer. Outrageous combinations of fresh fruit, ice cream and interesting sauces make delectable sundaes that look spectacular. Use your favourite mint chocolate bar for the chocolate sauce but make sure it is dark chocolate. Milk chocolate makes too sweet a sauce. Use these sundaes as a guide to come up with your own combinations.

Strawberry Syrup
1 cup (250 mL) strawberries
½ cup (125 mL) redcurrant jelly
1 tbsp (15 mL) Grand Marnier or other orange liqueur

5:57 PM

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By: Lucy Waverman

These delicate almond cookies can be fi lled with dulce de leche, jam, chocolate ganache, lemon curd or icing.

Cookies

¾ cup (175 mL) unsalted butter, softened
2 cups (500 mL) icing sugar
½ tsp (2 mL) grated lemon rind
½ tsp (2 mL) vanilla extract
3 large eggs
3½ cups (875 mL) all-purpose flour, spooned into
measuring cups and leveled off
2½ cups (625 mL) ground almonds
1 tsp (5 mL) kosher salt