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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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 ]
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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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