1:56 PM
By: The Martini Club
To a blender, add 1 cup ice, 1/2 cup strawberries, 1/2 oz. grenadine and 3 oz. light cream. Blend until smooth and pour into a coupette glass. Garnish with a fresh strawberry.
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.
Tuesday, December 2, 2014
Baja Blend Mocktail
By: The Martini Club
To a blender, add 1 cup ice, 1/2 cup strawberries, 1/2 oz. grenadine and 3 oz. light cream. Blend until smooth and pour into a coupette glass. Garnish with a fresh strawberry.
Monday, December 1, 2014
Repost Whisky Sangaree
2 oz Canadian or Scotch whisky1 tsp honey
1 lime twist
Sparkling water
Freshly ground nutmeg
1. In the bottom of a chilled highball glass, muddle honey with a little sparkling water until the honey is dissolved.
2. Add whisky, lime twist and ice cubes. Fill with sparkling water and stir gently. Garnish with a sprinkle of nutmeg.
2. Add whisky, lime twist and ice cubes. Fill with sparkling water and stir gently. Garnish with a sprinkle of nutmeg.
Repost Dried Cherry Muffins
By: Lucy Waverman
These are outstanding muffins. They have a moist, cakey crumb texture and the slight taste of the cherry beer is enhanced by plump cherries and crunchy almonds. They keep moist for 2 days.
¾ cup (175 mL) dried cherries
1 cup (250 mL) flat cherry beer
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
½ tsp (2 mL) salt
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ cup (125 mL) melted butter
1 egg, beaten
½ cup (125 mL) chopped almonds
1 cup (250 mL) flat cherry beer
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
½ tsp (2 mL) salt
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ cup (125 mL) melted butter
1 egg, beaten
½ cup (125 mL) chopped almonds
1. Place cherries and beer in a small pot. Bring to boil. Remove from heat and let sit 30 minutes. Drain cherries and reserve both cherries and beer separately.
2. Preheat oven to 400°F (200°C). Oil or spray 12 medium muffin cups.
3. Combine flour, sugar, salt, baking powder and baking soda in a bowl. Combine butter, egg and ½ cup (125 mL) reserved beer in second bowl. Fold wet ingredients into dry ingredients with a wooden spoon or whisk. Batter may be a bit lumpy. Stir in reserved cherries and almonds.
4. Fill muffin tins ¾ full. Bake 16 to 18 minutes or until a toothpick inserted in centre comes out clean.
2. Preheat oven to 400°F (200°C). Oil or spray 12 medium muffin cups.
3. Combine flour, sugar, salt, baking powder and baking soda in a bowl. Combine butter, egg and ½ cup (125 mL) reserved beer in second bowl. Fold wet ingredients into dry ingredients with a wooden spoon or whisk. Batter may be a bit lumpy. Stir in reserved cherries and almonds.
4. Fill muffin tins ¾ full. Bake 16 to 18 minutes or until a toothpick inserted in centre comes out clean.
Makes 12 muffins
