4:40 AM
Cool cat mocktail recipes and how to make :
In a cocktail shaker filled with ice, combine 1 oz. apricot juice, 2 oz. raspberry juice and 2 oz. cranberry juice. Shake and strain into a highball glass. Top with soda and garnish with a mint sprig.
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.
Sunday, March 20, 2011
Crimson Sky Mocktail
Crimson sky mocktail recipes and how to make :
3 strawberries, fresh or frozen
¼ tsp pink peppercorns
1 oz lemon juice
2 oz cranberry juice
1 oz simple syrup
¼ tsp pink peppercorns
1 oz lemon juice
2 oz cranberry juice
1 oz simple syrup
To a cocktail shaker, add strawberries and pink peppercorns. Crush and then fill the shaker with ice. Add lemon juice, cranberry juice and simple syrup. Shake sharply. Strain into a rocks glass with ice and garnish with a strawberry.
Wednesday, September 22, 2010
Boston Cream Pie Cupcakes
By: Marilyn Bentz-Crowley
The origins of this confection go back over a century and a half, and even then Boston cream pie was actually cake, not pie! However the name has stuck to this delicious combination of cake, cream and chocolate.
Cupcakes
2 eggs
½ cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
1 tsp (5 mL) pure vanilla extract
2 cups (500 mL) sifted before measured
cake and pastry flour
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 mL) milk
2 eggs
½ cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
1 tsp (5 mL) pure vanilla extract
2 cups (500 mL) sifted before measured
cake and pastry flour
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 mL) milk
