3 Wise Men
Ingredients:
1/3 oz Jack Daniels
1/3 oz Johnnie Walker
1/3 oz Jim Beam
Mixing instructions:
put them them in a glass... and slam it to the head.
Category:Shot
Alcohol:Alcoholic
Serve in:Collins glass.
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Ingredients:
2 cl Whisky (Upper Ten)
2 cl Southern Comfort
3 drops Angostura bitters
Ice cubes
Category:Ordinary Drink
Alcohol:Alcoholic
Serve in:Old-fashioned glass.
Mixing instructions:
First put the ice in the glass. Then pore the whiskey and the Southern Comfort
into the glass. Drip with the Angostora. Stir it together.
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2 cl Whisky (Upper Ten)
2 cl Southern Comfort
3 drops Angostura bitters
Ice cubes
Category:Ordinary Drink
Alcohol:Alcoholic
Serve in:Old-fashioned glass.
Mixing instructions:
First put the ice in the glass. Then pore the whiskey and the Southern Comfort
into the glass. Drip with the Angostora. Stir it together.
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Pomegranate Martini
A delicious drink for the pomegranate season.
2 Martini glasses, preferably frozen
100ml Finlandia vodka
juice of 2 ripe pomegranates, seeds retained
4 teaspoons liquid from a jar of marascino cherries
8 mint leaves
hard ice cubes
Garnish: Pomegranate seeds
Method:
Squeeze the juice out of the pomegranates and retain a few of the seeds for the garnish. Shake all the ingredients together in a Boston shaker. Strain into the glasses and garnish with the seeds.
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A delicious drink for the pomegranate season.
2 Martini glasses, preferably frozen
100ml Finlandia vodka
juice of 2 ripe pomegranates, seeds retained
4 teaspoons liquid from a jar of marascino cherries
8 mint leaves
hard ice cubes
Garnish: Pomegranate seeds
Method:
Squeeze the juice out of the pomegranates and retain a few of the seeds for the garnish. Shake all the ingredients together in a Boston shaker. Strain into the glasses and garnish with the seeds.
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Summer Breeze
A sort of distillation of the English summer.
2 Highball glasses
100ml Grey Goose orange vodka (or Absolut Mandrin)
25ml elderflower cordial
100ml cloudy apple juice
100ml cranberry juice
hard ice cubes
Garnish: sprigs of mint or apple fans
Method:
Fill the glasses with ice. Pour in the vodka, elderflower cordial and the juices, stir and garnish with a sprig of mint or an apple fan.
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A sort of distillation of the English summer.
2 Highball glasses
100ml Grey Goose orange vodka (or Absolut Mandrin)
25ml elderflower cordial
100ml cloudy apple juice
100ml cranberry juice
hard ice cubes
Garnish: sprigs of mint or apple fans
Method:
Fill the glasses with ice. Pour in the vodka, elderflower cordial and the juices, stir and garnish with a sprig of mint or an apple fan.
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Free Cocktail Glassware Guide
Hugely important to the success of any cocktail is the right choice of glass. Serve a Martini in a highballl glass, or a Negroni in a Martini glass, and you will see what i mean. It just doesn't work.
One thing to bear in mind is the strength of the drink: a long drink made with a Soda or Coke - a Majito for example - often needs a taller glass than a short, strong drink like like an Old Fashioned. A small surface are at the top of the drink helps to keep a fizzy drink bubbling; a bigger surface area can help flavors to develop in the glass, as with an Old Fashioned. The volume of the drink the amount of liquid - is also, obviously, important in deciding the correct glass to use.
Some glasses, like Martini glass, are designed for a cold drink without rock of ice; others, like a highball, are perfect for a gin and tonic. I have recommended a particular glass for each of the cocktail in a book, but if you start to experiment - as i hope you will - with your own drinks, the bear in mind the ideas I've outlined here before you choose which glass to serve them in.
Consider also whether you will serve it with a straw, how the glass will help or hinder the presentation of you cocktail, and - most importantly, because you need to think ahead - whether you want the glass to be frozen: Martinis are much better in really cold glasses. Try to keep a few Martini glasses and a few shot glasses in the freezer, just in case.
The key glasses used are:
Highball - a tall glass used for long drinks.
Old Fashioned - a short, sturdy glass ideal for serving scotch on the rocks, or a spirit with a small top-up of mixer.
Champagne Flute - Currently the most widely used glass for Champagne and Champagne cocktail.
Shot - designed for drinks consumed in one go.
Martini 5 oz - a straight-sided classic glass with a long stem to prevet the drink warming up. Best for a classic gin or vodka Martini.
Martini 7 oz - good for weaker, Fruit-based Martinis
Goblet - large, stemmed glass (a double wine glass) ideal for "fancy" cocktail
Brandy Balloon - elegant glass usually containing a double measure.
[ Cocktail Glassware Guide ]
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Hugely important to the success of any cocktail is the right choice of glass. Serve a Martini in a highballl glass, or a Negroni in a Martini glass, and you will see what i mean. It just doesn't work.
One thing to bear in mind is the strength of the drink: a long drink made with a Soda or Coke - a Majito for example - often needs a taller glass than a short, strong drink like like an Old Fashioned. A small surface are at the top of the drink helps to keep a fizzy drink bubbling; a bigger surface area can help flavors to develop in the glass, as with an Old Fashioned. The volume of the drink the amount of liquid - is also, obviously, important in deciding the correct glass to use.
Some glasses, like Martini glass, are designed for a cold drink without rock of ice; others, like a highball, are perfect for a gin and tonic. I have recommended a particular glass for each of the cocktail in a book, but if you start to experiment - as i hope you will - with your own drinks, the bear in mind the ideas I've outlined here before you choose which glass to serve them in.
Consider also whether you will serve it with a straw, how the glass will help or hinder the presentation of you cocktail, and - most importantly, because you need to think ahead - whether you want the glass to be frozen: Martinis are much better in really cold glasses. Try to keep a few Martini glasses and a few shot glasses in the freezer, just in case.
The key glasses used are:
Highball - a tall glass used for long drinks.
Old Fashioned - a short, sturdy glass ideal for serving scotch on the rocks, or a spirit with a small top-up of mixer.
Champagne Flute - Currently the most widely used glass for Champagne and Champagne cocktail.
Shot - designed for drinks consumed in one go.
Martini 5 oz - a straight-sided classic glass with a long stem to prevet the drink warming up. Best for a classic gin or vodka Martini.
Martini 7 oz - good for weaker, Fruit-based Martinis
Goblet - large, stemmed glass (a double wine glass) ideal for "fancy" cocktail
Brandy Balloon - elegant glass usually containing a double measure.
[ Cocktail Glassware Guide ]
Read more...
McDonald's Shakes
All right, it's the middle of summer and it's dang hot out. Wouldn't it be nice if we could whip up a little something to help keep those beads of sweat from rollin'? Check out how simple it is to recreate any of the three flavors of McDonald's thick shakes from scratch. Just three ingredients to each clone. And the secret ingredient for the chocolate and strawberry flavors is Nesquik mix. How McEasy is that? Throw everything in a blender and press a button -- the one on the right. And if you want your shake thicker, just put it in the freezer for a while. That's it!
Vanilla Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons sugar
Chocolate Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
2 tablespoons chocolate flavor Nesquik mix
Strawberry Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons strawberry flavor Nesquik mix
1. Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups.
Serves 2.
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All right, it's the middle of summer and it's dang hot out. Wouldn't it be nice if we could whip up a little something to help keep those beads of sweat from rollin'? Check out how simple it is to recreate any of the three flavors of McDonald's thick shakes from scratch. Just three ingredients to each clone. And the secret ingredient for the chocolate and strawberry flavors is Nesquik mix. How McEasy is that? Throw everything in a blender and press a button -- the one on the right. And if you want your shake thicker, just put it in the freezer for a while. That's it!
Vanilla Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons sugar
Chocolate Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
2 tablespoons chocolate flavor Nesquik mix
Strawberry Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons strawberry flavor Nesquik mix
1. Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups.
Serves 2.
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Houlihan's Houli Fruit Fizz
Restaurateurs Joseph Gilbert and John Robinson needed a name for the new restaurant they planned to open in the Country Club Plaza of Kansas City, Missouri. To make the job easy, they kept the name of the location's previous tenant -- a clothing store called Houlihan's Men's Wear -- and opened Houlihan's Old Place in 1972. This was at the time when T.G.I. Friday's was popularizing casual dining, so the concept was an instant hit. That early success led to more Houlihan's opening in other states, and another multi-million dollar chain was born. The Houli Fruit Fizz is a simple blend of fruit juices and Sprite that can be served with a meal or enjoyed on its own. This drink is one of Houlihan's own classic, signature recipes.
1 12-ounce can cold Sprite
1/2 cup cold pineapple juice
1/4 cup cold orange juice
1 cup cold cranberry juice
1. Combine all of the ingredients in a pitcher and pour into two
glasses over ice. Be sure all of the ingredients are cold when
combined.
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Restaurateurs Joseph Gilbert and John Robinson needed a name for the new restaurant they planned to open in the Country Club Plaza of Kansas City, Missouri. To make the job easy, they kept the name of the location's previous tenant -- a clothing store called Houlihan's Men's Wear -- and opened Houlihan's Old Place in 1972. This was at the time when T.G.I. Friday's was popularizing casual dining, so the concept was an instant hit. That early success led to more Houlihan's opening in other states, and another multi-million dollar chain was born. The Houli Fruit Fizz is a simple blend of fruit juices and Sprite that can be served with a meal or enjoyed on its own. This drink is one of Houlihan's own classic, signature recipes.
1 12-ounce can cold Sprite
1/2 cup cold pineapple juice
1/4 cup cold orange juice
1 cup cold cranberry juice
1. Combine all of the ingredients in a pitcher and pour into two
glasses over ice. Be sure all of the ingredients are cold when
combined.
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Hot Dog on a Stick Muscle Beach Lemonade
Entrepreneur Dave Barham opened the first Hot Dog on a Stick location in Santa Monica, California near famed Muscle Beach. That was in 1946, and today the chain has blossomed into a total of more than 100 outlets in shopping malls across America. You've probably seen the bright red, white, blue and yellow go-go outfits and those trippy fez-style bucket hats on the girls behind the counter.
In giant clear plastic vats at the front of each store floats ice, fresh lemon rinds and what is probably the world's most thirst-quenching substance -- Muscle Beach Lemonade. It's a simple concoction really. Only three ingredients. And with this TSR formula, you'll have your own version of the lemonade in the comfort of your own home at a fraction of the price. Check back next week and we'll have the secret formula for a taste-alike version of the cornbread coated hot dog -- stick and all.
1 cup fresh-squeezed lemon juice (about 6 lemons)
7 cups water
1 cup granulated sugar
1. Combine the lemon juice with the water and sugar in an 2-quart pitcher. Stir or shake vigorously until all the sugar is dissolved.
2. Slice two of the remaining lemon rind halves into fourths for a total of eight pieces, then add the rinds to the pitcher. Add ice to the top of the pitcher and chill.
3. Serve the lemonade over ice in 12-ounce glass and add a lemon rind slice to each glass.
Makes 2 quarts, or 8 servings.
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Entrepreneur Dave Barham opened the first Hot Dog on a Stick location in Santa Monica, California near famed Muscle Beach. That was in 1946, and today the chain has blossomed into a total of more than 100 outlets in shopping malls across America. You've probably seen the bright red, white, blue and yellow go-go outfits and those trippy fez-style bucket hats on the girls behind the counter.
In giant clear plastic vats at the front of each store floats ice, fresh lemon rinds and what is probably the world's most thirst-quenching substance -- Muscle Beach Lemonade. It's a simple concoction really. Only three ingredients. And with this TSR formula, you'll have your own version of the lemonade in the comfort of your own home at a fraction of the price. Check back next week and we'll have the secret formula for a taste-alike version of the cornbread coated hot dog -- stick and all.
1 cup fresh-squeezed lemon juice (about 6 lemons)
7 cups water
1 cup granulated sugar
1. Combine the lemon juice with the water and sugar in an 2-quart pitcher. Stir or shake vigorously until all the sugar is dissolved.
2. Slice two of the remaining lemon rind halves into fourths for a total of eight pieces, then add the rinds to the pitcher. Add ice to the top of the pitcher and chill.
3. Serve the lemonade over ice in 12-ounce glass and add a lemon rind slice to each glass.
Makes 2 quarts, or 8 servings.
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Cinnabon Strawberry Lemonade and Mochalatta Chill
Cinnabon gives lemonade a twist by adding strawberry syrup. It's a simple clone when you snag some Hershey's strawberry syrup (near the chocolate syrup in your supermarket), and a few juicy lemons. But if it's a bit of a caffeine buzz you're looking for -- enhanced by a killer chocolate rush -- it's the Mochalatta Chill you'll want to whip up. Brew some double-strength coffee (see Tidbits) and let it
cool off, then get out the half & half and chocolate syrup. Man, these sippers are just too dang easy!
Strawberry Lemonade
1/2 cup lemon juice (from 3-4 fresh lemons)
1/4 cup sugar
2 cups water
2 tablespoons Hershey’s strawberry syrup
1. Mix ingredients together in a pitcher. Serve over ice.
Makes 2 drinks.
Mochalatta Chill
1 cup double strength coffee, cold (see Tidbits)
1 cup half and half
1/2 cup Hershey's chocolate syrup
Topping
whipped cream
1. Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses, and top with whipped cream.
Makes 2 large drinks.
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Cinnabon gives lemonade a twist by adding strawberry syrup. It's a simple clone when you snag some Hershey's strawberry syrup (near the chocolate syrup in your supermarket), and a few juicy lemons. But if it's a bit of a caffeine buzz you're looking for -- enhanced by a killer chocolate rush -- it's the Mochalatta Chill you'll want to whip up. Brew some double-strength coffee (see Tidbits) and let it
cool off, then get out the half & half and chocolate syrup. Man, these sippers are just too dang easy!
Strawberry Lemonade
1/2 cup lemon juice (from 3-4 fresh lemons)
1/4 cup sugar
2 cups water
2 tablespoons Hershey’s strawberry syrup
1. Mix ingredients together in a pitcher. Serve over ice.
Makes 2 drinks.
Mochalatta Chill
1 cup double strength coffee, cold (see Tidbits)
1 cup half and half
1/2 cup Hershey's chocolate syrup
Topping
whipped cream
1. Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses, and top with whipped cream.
Makes 2 large drinks.
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Outback Steakhouse The Wallaby Darned
The menu describes the steakhouse chain's popular fruity drink as a: "Down under frozen wonder with peaches, DeKuyper Peach tree Schnapps, champagne, Smirnoff Vodka and secret mixers." While you don't need to use the same brand-name booze as the chain does, you will need to find a can of Kern's peach nectar to re-create the same secret mixer magic.
1 cup frozen sliced peaches
2 ounces champagne
1 ounce peach schnapps
1 ounce vodka
4 ounces (1/2 cup) Kern's peach nectar
2 or 3 ice cubes
1. Combine all of the ingredients in a blender. Blend on high speed for approximately 30 seconds or until ice is completely crushed and the drink is smooth.
2. Pour into a 12-ounce glass and serve with a straw.
Makes 1 drink.
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The menu describes the steakhouse chain's popular fruity drink as a: "Down under frozen wonder with peaches, DeKuyper Peach tree Schnapps, champagne, Smirnoff Vodka and secret mixers." While you don't need to use the same brand-name booze as the chain does, you will need to find a can of Kern's peach nectar to re-create the same secret mixer magic.
1 cup frozen sliced peaches
2 ounces champagne
1 ounce peach schnapps
1 ounce vodka
4 ounces (1/2 cup) Kern's peach nectar
2 or 3 ice cubes
1. Combine all of the ingredients in a blender. Blend on high speed for approximately 30 seconds or until ice is completely crushed and the drink is smooth.
2. Pour into a 12-ounce glass and serve with a straw.
Makes 1 drink.
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Planet Hollywood's The Terminator
½ oz vodka
½ oz white rum
½ oz gin
½ oz Grand Marnier
½ oz Kahlua
2 oz sweet & sour mix
1 oz cranberry juice
1 splash beer
Combine crushed ice with all ingredients, except beer,
in a tumbler. Shake. Pour a splash of beer on top and
serve with a straw.
Makes 1 serving.
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½ oz vodka
½ oz white rum
½ oz gin
½ oz Grand Marnier
½ oz Kahlua
2 oz sweet & sour mix
1 oz cranberry juice
1 splash beer
Combine crushed ice with all ingredients, except beer,
in a tumbler. Shake. Pour a splash of beer on top and
serve with a straw.
Makes 1 serving.
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Planet Hollywood's Cool Running
½ oz Captain Morgan spiced rum
½ oz Malibu rum
½ oz Bacardi Limon
2 oz pineapple juice
1 oz cranberry juice
1 oz orange juice
1 splash grenadine
1 splash Rose's lime juice
1 splash Bacardi 151
Combine crushed ice with all ingredients, except
Bacardi 151, in a tumbler. Shake. Pour a splash of
Bacardi 151 on top and serve with a straw.
Makes 1 serving
[ Planet Hollywood's Cool Running ]
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Starbucks Frappuccino
Here's one that I get requests for all of the time, and that you won't yet find in any book. This is a clone for Starbuck's "Lowfat Creamy Blend of Coffee & Milk" that you can now find in the all-too-puny 9 1/2-ounce bottles in most stores. Those little bottles will set you back at least a buck, but this Top Secret Recipes version costs a mere fraction of that. Plus, the recipe actually makes enough that you can get a pretty major caffeine buzz. Then, when you get down to the "Tidbits" I'll tell you how to clone espresso with a standard drip machine and ground coffee. Cool!
1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*
Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. Makes 24 ounces.
Tidbits
To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.
To fake espresso with a drip coffee maker and standard grind of coffee:
Use 1/3 cup ground coffee and 1 cup of water. Brew once then run coffee through machine again, same grounds. Makes about 1/2 cup fresh espresso to use in the above recipe. Run a pot of water through machine, without grounds, to clean.
*This is a natural thickener found in fruits that is used for canning. You can find it in the supermarket near the canning supplies. It is used in this recipe to make the drink thicker and creamier, and can be found in the original recipe. It does not add to the flavor and can be excluded if you don't care so much about duplicating the texture of the real thing.
[ Starbucks Frappuccino ]
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Any Sonic Drive-In regular knows the three or four unique fountain drink favorites on the menu. There's the Limeade, the Diet Limeade, and, of course, the Cherry Limeade. But that bright blue stuff called Ocean Water has become a recent favorite for anyone who digs the taste of coconut - it's like a pina colda soda. The server simply squirts a bit of blue coconut syrup into some cold Sprite. The big secret to duplicating this one at home is re-creating that syrup, so that's the first step. After that's done, you make the drink as they do at the restaurant in less time than it takes to say, "Does my blue tongue clash with what I'm wearing?"
3 tablespoons water
2 tablespoons sugar
1 teaspoon imitation coconut extract
2 drops blue food coloring
2 12-ounce cans cold Sprite
ice
1. Combine the water and the sugar in a small bowl. Microwave
for 30-45 seconds, then stir to dissolve all of the sugar.
Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup.
Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite.
Divide and pour over ice. Add straws and serve.
Makes two 12-ounce servings.
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3 tablespoons water
2 tablespoons sugar
1 teaspoon imitation coconut extract
2 drops blue food coloring
2 12-ounce cans cold Sprite
ice
1. Combine the water and the sugar in a small bowl. Microwave
for 30-45 seconds, then stir to dissolve all of the sugar.
Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup.
Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite.
Divide and pour over ice. Add straws and serve.
Makes two 12-ounce servings.
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Orange FreezeHere's a quick recipe for the dessert drink served at Hard Rock Cafes all over the world. With only a few ingredients you can make this one super-quick in the blender. Great on a hot day. And it's easy to double or quadruple to serve more.
2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint
1. Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until the sherbet is smooth. You may have to stop the blender and stir the sherbet up a bit to help it combine.
2. Pour the orange freeze into a tall, chilled glass. Place a sprig of fresh spearmint in the top and serve immediately.
Serves 1 as a dessert or beverage.
[ Hard Rock Cafe Orange Freeze ]
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1 c Light cream1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee
2 tb Hershey's chocolate syrup
1 ts Vanilla
1 ts Almond extract
Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2
months if kept cool.
Be sure to shake the bottle well before serving.
Makes 4 cups.
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Here's the signature drink from the chain that's reviving the drive-up burger joint, just like a scene out of American Graffiti or Happy Days. It was in 1953 that Troy Smith obtained the parcel of land in Shawnee, Oklahoma that was big enough to fit the new steakhouse and root beer stand that was his dream. Troy thought he'd make he steakhouse his primary operation, but as it turned out folks preferred the hot dogs and cold drinksover at the root beer stand. So Troy did the smart thing and ditched the steakhouse to focus all his efforts on the other joint. At first he called the root beer stand "Top Hat," but when Troy found out later that name was already being used, he came up
"Sonic" to signify "service at the speed of sound." Today the chain is the sixth largest hamburger outlet in the country. This recipe makes a simple, old-fashioned drink by combining Sprite with cherry juice and some lime wedges. Use cherry juice made by Libby under the brand-name Juicy Juice for the best home clone.
12 ounces Sprite (1 can)
3 lime wedges (1/8 of a lime each)
1/4 cup cherry juice (Libby's Juicy Juice is best)
1. Fill a 16-ounce glass 2/3 full with ice.
2. Pour Sprite over the ice.
3. Add the juice of three lime wedges and drop them into the drink.
4. Add the cherry juice and serve with a straw.
Makes 1 16-ounce drink (medium size).
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Ever order one of those expensive specialty drinks off the shiny, full-color restaurant table-stand cards and wish you had a clone recipe? This is one of those drinks, off of one of those cards. And here's the clone recipe.
1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces (1/2 cup) orange juice
splash Rose's lime juice
1/2 ounce grenadine
Garnish
orange wedge
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don't stir.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve
with a straw.
Makes 1 drink.
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1 1/4 ounces Captain Morgan spiced rum
1/2 ounce peach schnapps
4 ounces (1/2 cup) orange juice
splash Rose's lime juice
1/2 ounce grenadine
Garnish
orange wedge
maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour all ingredients over ice in the order listed. Don't stir.
3. Garnish with an orange wedge and a cherry on a toothpick. Serve
with a straw.
Makes 1 drink.
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If you live in one of the 15 Western states served by Jack in the Box, you have no doubt cracked a gut from the hilarious TV ads produced by this popular hamburger chain. In the spots a suit-wearing "Jack" runs the company, even though he's got a bulbous antenna ball for a head with a giant smiley-face painted on it. He has a private jet, plays golf, even has kids with mini antenna-ball heads. Jack also has a featured shake flavor that, it turns out, is very easy to make at home with a blender, ice cream, milk and a handful of Oreo cookies. Sure the drive-thru is convenient and easy. But if you don't feel like getting out, now you can enjoy this clone at home from the first fast food chain in the country to use a drive-thru window way beck when.3 cups vanilla ice cream
1 1/2 cups milk
8 Oreo cookies
1. Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir the shake with a spoon to mix, if necessary.
2. Break Oreo cookies while adding them to the blender. Mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake, but a few larger pieces remain. Stir with a spoon if necessary to help combine cookies.
3. Pour shake into two 12-ounce glasses.
Serves 2
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This one's super easy to make, plus it's low fat and delicious. The yogurt in the original is very sweet and creamy, like Yoplait. So that's the brand that you should use, although any brand ofvanilla yogurt will work fine. If you use Yoplait, you'll need two 6-ounce containers of the stuff per serving. For the granola, just look for one that contains mostly oats. It should be crunchy and sweet (such as "maple" flavor) and can also include puffed rice bits. You can even make these a day or two ahead of time. Keep them covered in the fridge, and hold off on the granola topping until you serve 'em up or it'll get mighty soggy.
4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers
of Yoplait)
2 10-ounce boxes sliced strawberries with sugar added, thawed
1/3 cup frozen blueberries, thawed
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Sprinkle granola over the top and serve. Repeat for remaining
3 servings.
Makes 4 servings.
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Here's a liqueur that's simple to make at home. All you need is an inexpensive vodka and an empty bottle to store the Schnapps in. Try storing it in the freezer for a cold shot on a hot summer day. Whoof!
1/3 cup granulated sugar
1 16-oz. bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract
1. Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable bottle.
Makes 4 cups.
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1/3 cup granulated sugar
1 16-oz. bottle light corn syrup
2 cups 80-proof vodka
2 teaspoons peppermint extract
1. Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes).
2. When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tighly with lid. Let cool.
3. Add peppermint extract to mixture and pour into a sealable bottle.
Makes 4 cups.
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Strawberry
1 cup water
1/4 cup granulated sugar
3 cups crushed ice
1/3 cup frozen whole strawberries (about 4 large strawberries)
1/2 cup half-and-half
1/4 cup lemon juice
1/4 cup Hershey’s strawberry syrup
1. Combine the water and sugar in a cup and stir until the sugar is dissolved.
2. Add this sugar syrup to other ingredients in a blender. Blend on high speed until the drink is smooth. Serve in two 16-ounce
glasses.
Makes 2 large drinks.
Orange
3 cups crushed ice
1 cup water
2/3 cup orange juice
1/2 cup half-and-half
3 tablespoons Tang orange drink mix
1. Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.
Mochalatta
3 cups crushed ice
1 1/2 cups TSR version of Mochalatta Chill
1/2 cup half-and-half
2 tablespoons chocolate syrup
1. Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.
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1 cup water
1/4 cup granulated sugar
3 cups crushed ice
1/3 cup frozen whole strawberries (about 4 large strawberries)
1/2 cup half-and-half
1/4 cup lemon juice
1/4 cup Hershey’s strawberry syrup
1. Combine the water and sugar in a cup and stir until the sugar is dissolved.
2. Add this sugar syrup to other ingredients in a blender. Blend on high speed until the drink is smooth. Serve in two 16-ounce
glasses.
Makes 2 large drinks.
Orange
3 cups crushed ice
1 cup water
2/3 cup orange juice
1/2 cup half-and-half
3 tablespoons Tang orange drink mix
1. Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.
Mochalatta
3 cups crushed ice
1 1/2 cups TSR version of Mochalatta Chill
1/2 cup half-and-half
2 tablespoons chocolate syrup
1. Mix all ingredients in a blender set on high speed until smooth and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.
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1 oz Sauza Commemoritiva Tequila
½ oz Cointreau
½ oz Presidente Brandy
½ oz Rose's lime juice
1/3 cup sweet & Sour mix
Combine all ingredients in a shaker with crushed ice. Shake Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side.
Makes 1 serving.
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½ oz Cointreau
½ oz Presidente Brandy
½ oz Rose's lime juice
1/3 cup sweet & Sour mix
Combine all ingredients in a shaker with crushed ice. Shake Pour drink into a martini glass rimmed with salt. Serve the remainder of the drink in the shaker on the side.
Makes 1 serving.
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1 oz vodka
1/2 oz triple sec
1/3 cup sweet & sour mix
Lemon wedge
Fill a glass with crushed ice and add vodka and triple sec. Top off the drink with sweet & sour mix. Add a lemon wedge for garnish and serve.
Makes 1 serving.
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1/2 oz triple sec
1/3 cup sweet & sour mix
Lemon wedge
Fill a glass with crushed ice and add vodka and triple sec. Top off the drink with sweet & sour mix. Add a lemon wedge for garnish and serve.
Makes 1 serving.
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If you've got a blender you can clone either of the two varieties of this refreshing coffee beverage. For chocoholics bent on everything mocha, just add some chocolate syrup to the mix.
Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha
For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described.
Tidbits
Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.
Read more...
Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes
Garnish
whipped cream
cinnamon
1. Combine the strong coffee, milk and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha
For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described.
Tidbits
Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.
Read more...
This thick drink is actually more milk shake than coffee drink, but if you like the original, you'll love this easy-to-make clone that serves two.
1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup
1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.
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1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup
1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.
Read more...
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