Alcoholic Drink Recipes Free Dating, Singles and Personals

Alcoholic Drink Recipes Posted: 4/27/2008 8:57:25 PM
Alcoholic Drink Recipes..:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> Except where otherwise indicated, shake means to shake with cracked ice and then strain into a glass; stir means to stir over ice in the glass; straight up means served without ice. Alexander: Shake 1oz. Brandy, 1oz. Crème de cacao, and 1oz. Cream. Bacardi**ail: Shake 1 ½ oz/ Bacardi rum, the juice of ½ lime, and ½ teaspoon grenadine. B & B: stir ½ oz. Benedictine and ½ oz. Brandy (or cognac); B&B may also be served straight up. Black Russian: Stir 1 ½ oz. Vodka and ¾ oz. Kahlua. Black Velvet: Pour equal parts of Guinness stout and champagne over ice in a tall glass. Bloody Mary: Shake or stir 1 ½ oz. Vodka, 3oz. Tomato juice, the juice of ½ lemon, a dash each of Worcestershire and Tabasco sauces, and a pinch each salt, pepper, and celery salt. Bronxail: Shake 1 oz. Gin, ½ oz. Dry Vermouth, ½ oz. Sweet Vermouth, and ½ oz. Orange juice. Bullshot: Substitute Consommé for tomato juice and follow the directions for a Bloody Mary. Champagneail: Mix 1 lump sugar, 2 dashes angostura bitters, and 1 oz. Brandy; top with chilled champagne. Cuba Libre (Rum & Coke): Over ice in a tall glass, poor 1 oz. Light rum and the juice of ½ lime; top with cola. Daiquiri: Shake 1 ½ oz. Light rum, the juice of 1 lime, and 1 teaspoon powered sugar (often served with the addition of crushed fruit or fruit juice as strawberry daiquiri, peach daiquiri, etc. Blended with crushed ice, it becomes a frozen daiquiri. Gibson: A Martini with the addition pf a Pearl onion instead of a traditional olive. Gimlet: Shake 1 oz. Gin and 1 oz. Rose's® lime juice or the juice of 1 lime. Gin and Tonic: Pour 2 oz. gin over ice in a tall glass; top with tonic water. Gin Fizz: Shake 2 oz. Gin, the juice of ½ lemon, and 1 teaspoon powdered sugar; top with soda water in a tall glass. Grasshopper: Shake ½ oz. Crème de Menthe, ½ oz. White crème de cacao, and ½ oz. Cream. Harvey Wallbanger: Add 1 oz. Galliano to a screwdriver. Jack Rose: Shake 1 ½ oz. Apple brandy, the juice of ½ lime, and 1-teaspoon grenadine. Kir: To a glass of chilled white wine, add 1 teaspoon crème de cassis. Mai Tai: Shake 2 oz. Rum, 1 oz. Cura cao, the juice of ½ lime, ½ grenadine, ½ oz. Almond flavored syrup, and ½ teaspoon powdered sugar; serve over crushed ice. Manhattan: Stir with cracked ice 1 ½ oz. Whiskey, ¾ oz. Sweet Vermouth, and dash of angostura bitters; serve over ice or straight up with a maraschino cherry. Margarita: Shake 1 ½ oz. Tequila, ½ oz. Cointreau® or triple sec, and the juice of ½ lime; serve in a chilled, salt-rimmed glass. Martini: Stir gin and dry Vermouth; strain into a chilled glass. The original ratio of gin to Vermouth was 2:1, but contemporary taste tend toward "dryer" ratios of 3:1, 5:1 and even 7:1. Serve straight up with an olive or, less traditionally, over ice or with a lemon twist Vodka. Mint Julep: Mix in a tall glass 1 lump sugar, 1-tablespoon water, and 4 sprigs of mint; fill the glass with crushed ice; add 2 oz. Bourbon, and serve with straw, with stirring. Old-Fashioned: Mix in a short glass ½ lump sugar, 2 dashes angostura bitters. And 1 dash water, stir in ice cubes and 2 oz. Whiskey. Orange Blossom: Shake 1 oz. Gin and 1 oz. Orange juice. Pimm's Cup: Over ice in a tall glass, pour 1 oz. Pimm's No. 1 Cup; top with lemonade, 7-up, ginger ale. Pina Colada: Over crushed ice in a tall glass; pour ½ oz. Light rum, ½ oz. Dark rum, 1 oz. Each of orange, lime, and pineapple juice, and 1 dash of grenadine; top with coconut milk. Pink Gin: Add 1 dash angostura bitters to 2 oz. Gin. Pink gin may be served straight up or with water, or soda and ice. Planter's Punch: Over crushed ice in a tall glass, pour 2 oz. Soda water, the juice of 2 limes, and 2 teaspoons powdered sugar; stir to frost glass; add 2 dashes angostura bitters, ad 2 oz. Rum. Rickey: Over cracked ice, pour 2 oz. Gin and the juice of ½ lime; top with soda water. Traditional gin Rickey is often modified by substituting other spirits; hence, Scotch Rickey, Irish Rickey, etc. Rusty Nail: Stir 2 oz. Scotch whiskey with 1 oz. Drambuie. Salty Dog: Stir 2 oz. Gin, 2 oz. Grapefruit juice, and ¼ teaspoon salt. Sangre: A bloody Mary made with tequila instead of vodka. Screwdriver: Over ice in a tall glass, pour 2 oz. Vodka, top with orange juice. 7 & 7: Over ice, pour 1 ½ oz. Seagram's Whiskey, top with 7-up. Sidecar: Shake 1 oz. Brandy, ½ oz. Cointreau or triple sec, and the juice of ½ lemon Singapore Sling: Shake 2 oz. Gin, ½ cherry brandy, the juice of ½ lemon, and 1 teaspoon powdered sugar; pour over ice cubes in a tall glass and top with soda water. Stinger: Shake or stir 1 oz. Brandy and 1 oz. White crème de menthe. Tequila Sunrise: Shake or stir in a tall glass, 1 ½ oz. Tequila and 3 oz. Orange juice; add 1 oz. Grenadine; do not stir. Toddy: Dissolve 1 lump sugar in a little water, in a short glass; add 2 oz. Spirits (brandy, gin, or whiskey) and top with water. With boiling water the drink is a hot toddy. Tom Collins: Shake 2 oz. Gin, the juice of ½ lemon, and 1 teaspoon powdered sugar. Pour over ice cubes in a tall glass and top with water. Vodka Collins is made with Vodka, instead of gin. Whiskey Sour: Shake 2 oz. Whiskey, the juice of ½ lemon, and ½ teaspoon powdered sugar. White Lady: Shake 1 ½ oz. gin, 1 teaspoon powdered sugar, 1-teaspoon cream, and 1 egg white. Zombie: Blend with cracked ice 3 oz. Rum, ½ oz. Apricot brandy, and 1 oz. Pineapple juice, the juice of 1 lime and 1 orange, and 1 teaspoon powdered sugar. Strain into a tall frosted glass; float ½ oz. Rum (151 proof) on top before serving with straw. Mixing Drinks Always be sure of your ingredients and measure them accurately. A jigger is 1 ½ oz., a pony ¾ oz., a bar spoon ½ teaspoon, and a dash is 7 to 10 drops. Ice should always be the first ingredient that goes into a glass. Use new ice for every drink and don't let drinks stand for too long before serving them. The best bartenders chill**ail glasses in the refrigerator before serving. Drinks containing fruit juices, eggs, or other dissimilar ingredients should always be shaken fast and vigorously. The ingredients will mix more readily and completely in a shaker or an electric blender. Never shake drinks with carbonated water or ginger ale. Stir them smoothly and not too vigorously for about half a minute. This will keep the drink sparkling and prevent a flat taste. When a drink calls for fruit juice. Use fresh juice if possible. The juice is put into the mixing glass with the proper amount of sugar or other sweetener before the liquor. Fine granulated sugar can be used for sweetening in most cases. Many people prefer simple syrup, which can easily be made by dissolving ½ pound of fine granulated sugar in ¾ cup of boiling water. One teaspoon of simple syrup is equal to one of sugar. For drinks requiring a twist of lemon, orange, or lime, use a piece of peel about 1-½ inches long and ¼ inch wide. Twist this over the drink to extract a bit of oil, and then drop in the peel. From the New York Library Desk Reference Second Edition

Free Dating Site