See Z-Tips~Measurements for Cooking Wine Info
WINES WE LIKE: (Revised August, 2014)
We’re not Wine Connoisseurs – and we like real SWEET wines.
(Cherie’s alcoholic beverage of choice is a Margarita!)
WHITE Wines (very sweet!):
Corbett Canyon Moscato (Bengtsons)
NOT: Refresh Turning Leaf Moscato
Moscato – Castello del Poggio – asti
RED Wines:
Reunite Lambrusco!! sweet red wine. – our favorite!!
Plum Wine (VERY sweet):
Kobai (Gekkeikan)
**Fu-Ki** (Godo Shusei Co, Japan) Imported by Saxerac Co Metaire, LA.
** aroma is out of this world and taste too.
MARGARITAS ON THE ROCKS
***FAMILY FAVORITE***
CHESS: TRIPLE RECIPE
3 parts Margarita Mix 9 oz. Margarita Mix
1 Part Vodka or Tequilla 3 oz. Vodka or Tequilla
1/2 to 3/4 Part Triple Sec 1-1/2 to 2-1/4 oz. Triple Sec
Slice of fresh lime Fresh lime slices
AMARETTO MARGARITA – Need recipe!!
Had one at Mexican Restaurant once and was very good.
Touch of Amaretto in regular margarita.
MARGARITAS ON THE ROCKS
DWAYNE’S TRIPLE RECIPE
5 oz. Margarita Mix 16 oz. Margarita Mix
1-1/2 oz. Vodka/Tequilla 5 oz. Vodka or Tequilla
1-1/2 oz. Triple Sec 5 oz. Triple Sec
Slice of fresh lime Fresh lime slices
VELVET HAMMER
***FAMILY FAVORITE***
Serves 4 DOUBLED: Serves 8
1/2 gal vanilla ice cream 1 gal vanilla ice cream
1 c creme de cocoa 2 c creme de cocoa
3/4 c Triple Sec 1-1/2 c Triple Sec
Soften Ice Cream.
Combine ingredients in blender and process til smooth, like a milkshake.
Pour into chilled punch cups.
VELVET HAMMER – Makes 2 small
2 oz vodka (Finlandia brand is very smooth)
1 oz Godiva cream de cocoa liqueur
1 oz Amaretto liquer
8 large scoops vanilla ice cream
2 cups ice
Soften ice cream.
Combine ingredients in blender and process til smooth, consistency of a milkshake
Pour into chilled glass.
Serve with straw.
MINT CHOCOLATE CHIP MARTINI (Baxters)
Just Desserts
Chocolate Chip Cookie Liquor
Crème de Menthe
COSMOPOLITAN – Not tried
1oz. Cranberry juice (Ocean Spray preferred, no “blends”)
1/2oz. Contrineau
1oz. Vodka
1/2oz. Lime juice (fresh squeezed is nice, but RealLime will work)
Crushed ice
BEST EVER SANGRIA (OUR FAVORITE!)
***FAMILY FAVORITE***
1 fifth Lambrusco wine (25.4 oz) (1 bottle red wine)
Juice of 1 lemon, strained
Juice of 1 orange, strained
OPT: ½ c Grand Mariner
2-6 TBs sugar
1 orange, 1 lemon, and 1 lime, thinly sliced
1 qt Sierra Mist – optional
Combine ingredients in large pitcher and stir til sugar is dissolve.
Add soda and fruit slices. CHILL.
Serve with plenty of ice in large wine glasses
THE BEST SANGRIA – Serves 4
(from Cooks Illustrated)
2 large juice oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
1/4 cup sugar
1/4 cup Triple Sec
(1) 750 milliliter bottle inexpensive, fruity, medium-bodied red wine, chilled. (Spanish red wine – cost around $8 – was wonderful!)
1. Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2,
and up to 8, hours.
2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
NOTE: The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher.
Don’t add any other fruit; no need for Cointrineau or expensive wine.
KOKOMO Drink (Rev. 1/2/10)
1 oz Vodka
1 oz Crème de cacao Liquor
½ oz Crème of Coconut
½ oz Amaretto Liquor
1 heaping cup of vanilla ice cream or just cream—–try with 2 c
1 c crushed ice
Blend till smooth.
Strain into cocktail glass.
TRADITIONAL SUNRISE
(Chess likes Amaretto Sunrise)
3 parts Tequila
1 part grenadine
6 parts orange juice
Orange slice and cherry in hiball glass
Variations
• Tequila Sunset – substitute blackberry brandy for grenadine
• Caribbean Sunrise – use rum instead of tequila
• Vodka (or Russian) Sunrise – use vodka instead of tequila
• Southern Sunrise – use Southern Comfort instead of tequila
• Amaretto Sunrise – use Di Saronno amaretto instead of tequila
• Florida Sunrise – use equal measures of pineapple and orange juice
WALLABY DARNED (Outback – peach smoothie)
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
**Instead of adding Kern’s Peach Nectar, if you add 1/2 Cup of Frozen Bacardi Fuzzy Naval Mix, it tastes exactly like the drink version served at Outback Steakhouses.
SILVER CLOUD (quantity for 1 drink)
1 oz amaretto almond liquer
1 oz Kahlua coffee liquer
4 oz milk
1-1/2 oz whipped cream **
Mix amaretto, kahlua and milk together.
Fill with ice cubes
Top with whipped cream
**can substitute ice cream for milk & ice and leave out whipped cream.
LIMONCELLO LEMONADE (OLIVE GARDEN – Jane Bengtson)
FOR THE LEMON SYRUP:
1/4 cup hot water
1/4 cup granulated sugar
4 teaspoons lemon juice
Make lemon syrup by combining in saucepan: hot water, sugar and lemon juice.
Cook til sugar is totally dissolved. COOL.
FOR THE MIXED DRINK:
¾ to 1-1/2 oz lemon syrup (see above)
1 ounce Smirnoff citrus infused vodka (can half this amount!)
1 ounce limoncello liqueur (Italian liquor)
2 ounces lemonade concentrate (Minute Maid or Country Time)
1 to 2 cups ice
GARNISH with slice of lemon
Make drink by mixing in blender on hi speed: lemon syrup, vodka, limoncello and lemonade. Start with one cup of ice and add additional ice, if needed, til ice is crushed and drink is slushy.
Serve in 16-ounce glass with straw and thin slice of lemon placed on rim of glass.
Yields 1 drink.