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.
Saturday, June 4, 2011
Beach Bonfire Mocktail
Banana Rama
Thursday, April 7, 2011
Bluegrass Spice
Blue Summer Mocktail
To a tall glass, add 1/8 cup fresh or frozen blueberries. Crush. Fill the glass with ice and add the juice of 1/8 fresh lime and 4 -5 oz. ginger beer. Garnish with a lime wheel.
Monday, April 4, 2011
Mystic Mojo Mocktail
½ oz. simple syrup
1 ½ oz cranberry juice
2 oz. pomegranate juice
3 oz. soda water
Mint sprig and stalk
Sunday, April 3, 2011
Long Weekend Mocktail
Milan Sunrise
1 tsp. grenadine
3 oz ginger ale
2 oz orange juice
Garnish with cranberry and raspberry skewers.
Manchester Mocktail
Orange Fizz Mocktail
Rainbow Cooler
Red Star Mocktail
¼ cup frozen wild berries
2 oz white cranberry juice
Beach Party
Sparkling Blackberry
1/2 oz gin
1/2 tsp cassis
Sparkling pink wine
Tuesday, March 29, 2011
BLOOD ORANGE SPARKLER
ncient origin between a pomelo and a tangerine and is grown in Sicily.
2 oz blood orange juice (freshly squeezed)
4 oz Prosecco or sparkling wine
1. Into a Champagne flute, pour blood orange juice and top up with Prosecco
CHOCOLATE MILK WHIP
Fill a tall glass with ice. Add 4 oz. chocolate milk and 2 oz. cold coffee. Top with whipped cream and garnish with shaved chocolate.
CITRUS CROWN
To a rocks glass, add ½ oz. simple syrup, ½ oz. lemon juice and 4 oz. tangerine juice. Stir to mix and garnish with frozen cranberries.
CINNAMON GIRL MOCKTAIL
In a cocktail shaker filled with ice, add ¼ cup frozen mixed berries, ¼ oz. lemon juice, ¼ oz. simple syrup, 2 oz. cranberry juice and a cinnamon stick. Shake sharply and strain into a tall glass filled with ice. Garnish with a cinnamon stick.
BERRY RICKEY MOCKTAIL
CACTUS KISS MOCKTAIL
In a cocktail shaker filled with ice, combine 1 oz. fresh peach juice, the juice of 1/8 fresh lime and 3 oz. tart lime juice. (frozen concentrate or bar lime.) Shake and strain into a rocks glass. Garnish with a peach slice.
BLISS MOCKTAIL
By: The Martini Club
To a rocks glass filled with ice, add 2 oz. apricot juice, the juice of 1/4 fresh lemon and 4 oz. cranberry juice. Garnish with a maraschino cherry
BLACKTHORN MOCKTAIL
By: The Martini Club
Fill a rocks glass with ice. Add 1 oz. raspberry juice, ¼ oz. lemon juice, ½ oz. simple syrup and top with 4 oz. chilled chamomile tea. Garnish with a blackberry
Sunday, March 20, 2011
Infrared Mocktail
Infrared mocktail recipes and how to make :
Lemon-lime soda
Cool Cat Mocktail
Crimson Sky Mocktail
¼ tsp pink peppercorns
1 oz lemon juice
2 oz cranberry juice
1 oz simple syrup
Wednesday, September 22, 2010
Boston Cream Pie 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
Tuesday, September 21, 2010
Blueberry Brittle with White Chocolate Ice Cream
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) grated lemon rind
Monday, September 20, 2010
Blackberry and Strawberry Sundaes
1 cup (250 mL) strawberries
½ cup (125 mL) redcurrant jelly
1 tbsp (15 mL) Grand Marnier or other orange liqueur
Alfajores
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
Thursday, September 16, 2010
Tuesday, September 14, 2010
Watermelon Margarita
2. Add 1 oz gold tequila, 1/2 oz Cointreau, the juice of 1/2 fresh lime and 1 cup ice.
3. Shake sharply until well chilled and pour into a Margarita glass.
4. Garnish with a lime wheel and a fresh watermelon slice, if desired.
Vampiro
Essentially a Mexican version of a Bloody Mary, this cocktail has lent itself to many bizarre interpretations, including the inclusion of blended onion, honey, whole red chilis… Life is complicated enough.
3 oz tomato juice
Salt to taste
Pepper or crushed chili
Ice
Lime wedge
Wednesday, September 8, 2010
Blueberry Sky
Caesar Jr.
Fame Game Non-Alcoholic Mocktail
1 tsp fresh lemon juice
4 oz raspberry juice
1 oz lemon-lime soda
fresh raspberries
1. Fill a tall glass with ice.
2. Add fresh lemon juice, raspberry juice and lemon-lime soda.
3. Sprinkle with fresh raspberries.
Tuesday, July 13, 2010
Polar Bear
Hot chocolate
Whipped cream
Garnish:
Candied orange slice
Lexington
½ oz bourbon
Espresso coffee
Whipped Cream
Garnish:
Maraschino cherry
Mudslide Martini
Baileys Irish Cream, Baileys Coffee and fresh cream.
2. Shake well and strain into a martini glass.
3. Sprinkle with shaved chocolate and savour.
Monday, June 7, 2010
Calista Cocktail
Catalina Margarita
1/2 oz Peach Schnapps
1/2 oz Blue Curaçao
4 oz Sour Mix
To a cocktail shaker filled with ice, add Hoja Vieja Premium Gold Tequila, Peach Schnapps, Blue Curaçao and Sour Mix. Shake and strain into a chilled cocktail or Margarita glass and garnish with a lemon wheel.
Absolut Raspberriade
1 oz Absolut Raspberri Vodka
5 oz pink lemonade
1 tsp fresh or frozen raspberries
2. Add Absolut Raspberri Vodka and top with pink lemonade.
3. Garnish with fresh or frozen raspberries.
10 oz (300 mL) Absolut Raspberri Vodka
48 oz (6 cups) pink lemonade
1 tsp fresh or frozen raspberries (per drink)
2. Stir and pour into tall glasses with ice.
3. Garnish with fresh or frozen raspberries.
Sunday, February 21, 2010
Frangelico Hot Chocolate
1 ½ tsp (7 mL) granulated sugar
1 oz (30 g) bittersweet chocolate, chopped or 1 square semi-sweet chocolate, chopped
2 to 3 tbsp (25 to 45 mL) Frangelico
Garnish
Whipping cream
Cocoa powder
2. Pour into a large mug, add the Frangelico to taste and top with whipped cream. Sprinkle with cocoa powder.
Hazelnut Mochaccino
Chocolate Amour
Coffee Cooler
1 oz vanilla vodka
½ oz white crème de cacao
2 oz cold, strong coffee
2 oz chocolate milk
2 oz milk or cream
Garnish:
Sprinkle with shaved chocolate
Amarula on ice
Berry Chocolate Trifle
3 eggs
⅓ cup (75 mL) all-purpose flour
¼ cup (50 mL) unsweetened
cocoa powder
Pinch salt
½ cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
2 tbsp (25 mL) butter, melted
Chocolate Custard
3 cups (750 mL) milk
⅓ cup (75 mL) granulated sugar
4 tsp (20 mL) cornstarch
3 egg yolks
6 oz (175 g) bittersweet (dark) chocolate,
finely chopped
1½ tsp (7 mL) vanilla
Berries
4 cups (1 L) frozen mixed berries
½ cup (125 mL) framboise, Chambord
or other fruit liqueur
Bittersweet (dark) chocolate shavings,
for garnish
2. Line the bottom of an 8-inch (20-cm) square cake pan with parchment paper.
3. Place eggs (in shells) in a bowl and cover with warm water; let eggs warm to slightly above room temperature, refreshing with more warm water if it cools. In another bowl, whisk together flour, cocoa and salt.
4. Drain water from eggs and crack into a straight-sided bowl. Add sugar. Using an electric mixer, beat until very pale, quadrupled in volume and ribbons fall slowly from beater when lifted. Beat in vanilla. Sprinkle with half the flour mixture and fold just until combined. Gently fold in remaining flour mixture. Fold in butter. Pour into prepared pan.
5. Bake for about 25 minutes or just until top springs back when lightly pressed. Let cool in pan on a rack for 15 minutes. Run a knife around edge of cake and invert onto rack. Peel off paper and let cool completely.
6. For custard, heat milk and half the sugar in a saucepan over medium heat just until steaming. In a bowl, whisk remaining sugar, cornstarch and egg yolks until blended. Gradually pour in hot milk, whisking constantly. Return to saucepan. Cook over medium-low heat, whisking constantly, for about 12 minutes or until slightly thickened and bubbles just rise to the surface. Remove from heat and strain through a sieve into a clean bowl over chocolate. Add vanilla and stir until chocolate is melted. Place plastic directly on the surface and chill completely, for at least 4 hours or for up to 1 day.
7. For berries, in a bowl, combine berries and liqueur. Let stand, stirring occasionally, for 2 to 4 hours or until berries are melted and well flavoured with liqueur. Cut any large berries into smaller pieces.
8. To assemble, cut cake in half horizontally. Cut each half into 36 squares. Place 3 squares in each of eight 8- to 12-oz (250- to 375-mL) highball, parfait or wine glasses. Spoon 1 tbsp (15 mL) berries with juice on top of cake. Spoon in 1 heaping tbsp (15 mL plus) of the custard. Repeat once with cake, berries and custard. Top with remaining cake cubes, then custard and berries and juice. Cover and chill for at least 2 hours or for up to 8 hours.
9. To serve, sprinkle with chocolate shavings.
Berry Delight
Butter-Poached Lobster
½ cup (125 mL) unsalted butter
4 sprigs fresh tarragon
Maldon salt to taste
2 Melt butter in a sauté pan over medium heat. Add tarragon and lobster meat and toss to coat. Turn heat to low and warm lobster, covered, turning pieces as needed for 3 minutes or until warmed through.
3 Spoon a little Jerusalem Artichoke and Potato Purée onto each plate, add some Sautéed Swiss Chard and place the lobster meat on top. Sprinkle with Maldon salt. Spoon a little of the tarragon butter overtop. Add some Smoked Paprika Salsa (recipe follows) around plate.
Jerusalem artichoke and potato purée
Jerusalem artichokes have such a unique flavour. Mixed with an equal amount of potatoes they make a tasty purée that matches with the lobster.
1 lb (500 g) Jerusalem artichokes,
peeled and halved
1 lb (500 g) Yukon Gold potatoes,
peeled and diced
4 cloves peeled garlic
Salt
2 tbsp (25 mL) butter
⅓ cup (75 mL) buttermilk
Freshly ground pepper
2. Drain and return pot to turned-off stove, shake over heat for a minute to dry off potatoes.
3. Mash potatoes, artichokes and garlic together with an electric mixer. Add butter and enough buttermilk to make a purée and beat mixture until purée is smooth, adding more buttermilk and butter if needed. Season with salt and pepper to taste.
Sautéed swiss chard
You can substitute spinach, but chard has more texture and flavour.
1 bunch Swiss chard
3 tbsp (45 mL) olive oil
½ cup (125 mL) onion, chopped
1 tsp (5 mL) chopped garlic
2 tbsp (25 mL) balsamic vinegar
Salt and freshly ground pepper to taste
2. Heat oil on medium heat and add onion and garlic. Sauté until softened, about 2 minutes. Add chard stems, cover and cook 5 minutes. Reduce heat to low, add leaves and cook another 5 minutes or until leaves are tender.
3. Splash with balsamic vinegar, bring to boil, season and serve.
Serves 4
Smoked Paprika Salsa
Always make more roasted tomatoes than you need as they are wonderful tossed in a salad or a sauce. This salsa keeps for a week in the refrigerator.
2 plum tomatoes, roasted
3 tbsp (45 mL) olive oil
Kosher salt
¼ cup (50 mL) chopped roasted red pepper
1 tsp (5 mL) chopped garlic
½ tsp (2 mL) spicy smoked Spanish paprika
1 tbsp (15 mL) sherry vinegar
1 tbsp (15 mL) chopped Italian parsley
Salt to taste
1. Preheat oven to 350°F (180°C).
2. To roast plum tomatoes, cut in half, remove seeds, toss with 1 tbsp (15 mL) olive oil and season with a little kosher salt. Bake for 45 minutes to 1 hour or until tomato is soft and slightly browned.
3. Place remaining 2 tbsp (25 mL) olive oil, tomatoes, red peppers, garlic, paprika, sherry vinegar and parsley in a food processor and process until smooth. Season with salt to taste.
Makes about ½ cup (125 mL)