Bailey's (from Marilyn)

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Bailey's (from Marilyn)

1 can of sweetened evaporated milk
1 quart of whole milk or half & half (if you use milk, throw in some cream)
couple squirts of vanilla
Hershey's chocolate syrup.....to taste
lots of good whiskey, whatever you like, I use close to a bottle of it

Shake it all together in a plastic rubbermaid thingie with the lid, add more milk if you think, but, its goooooooood.

enjoy!!
marilyn

Lynncello

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Lynncello

I made up a cocktail the other day that sounds weird but that is actually really good. I haven't got a name for it yet. (Note: another member named it after Lynn)

1 shot limoncello
~1 tsp apple cider vinegar
ice
cane sugar cola (not corn syrup)

Really yummy. Needs a name.

Snort. Limoncello is a delicious, sweet-not-tart lemon liqueur. I would like it better were it tarter, hence the vinegar. Interestingly the vinegar works better than actual lemon juice.

Lynn S.
(5/19/11)

Clove and Nutmeg Mulled Wine

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Clove and Nutmeg Mulled Wine
3 bottles of Cabernet Sauvignon
1 cup orange juice
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp powdered clove
2 tbsp whole cloves
1 tbsp honey
2 tbsp brown sugar

Combine ingredients in a large saucepan over very low heat. Warm carefully, stirring frequently. Serve warm.

This recipe can easily be cut in thirds. Also, rather than doing it on the stove, a crock pot or other slow cooker makes a better warming device. It may not be the most elegant way to serve mulled wine, but you don't have to worry about cooking out the alcohol. Alcohol boils at around 175°F at sea level as opposed to 212°F for water. If you are mulling wine on the stove top and start to see bubbles it's too late, you're already boiling the alcohol away. (Something which most people who quench red hot pokers in their rum toddies or add boiling water to their whiskey fail to realize.) It kind of defeats the purpose to boil it away if the effect of the alcohol is what you're after. Oh, and on that note, warming alcoholic drinks in a microwave is never a good idea unless you really hate your current oven and want a new one. It can, however, produce a really impressive display as the alcohol flashes.

Randall
(11/9/10)

John's No-Fail Martini

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John's No-Fail Martini

ALWAYS keep your Bombay Sapphire Gin in the freezer. . . that eliminates the need for any ice.

Step 1. Find a large (or very large) martini glass.

Step 2. Fill glass with sub-freezing Sapphire gin, it's kind of syrupy

Step 3. Insert 1 or 2 caper berries (stems attached) (olives on the side if no caper berries)

Step 4. Sip and enjoy until it's gone (one is quite enough - two and I get crude & suggestive)

I don't have these too often - only have one liver and no donors in line.

Always the best,
John Novak
Village Spinning & Weaving Shop
(5/27/06)

Brandied Cherries

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Brandied Cherries

Take several pounds of cherries and wash them with stems on. Put them in a big glass container with a tight fitting lid, go to Big Lots and get some canisters if you don't have any. Drown them in brandy. Close the lid. Leave them alone as much as possible. Eat them in the winter.

They are very romantic, if you have that option available, if not you can just get tanked and still sleep as well as if you had the romantic evening - and either way you'd have a hard time remembering it anyway. You can drink the brandy that will be very dark cherry liquid or you can put more cherries in it and do it again.

from our very own Zen Waitress
(7/13/05)

Monk's Milk (aka new and improved version of Mock Bailey's)

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They haven't been heard from in ages, but I've been assured that they are still hard at work in the wine cellar, scriptorium and the laboratory (say: la BOOOR a tory in a deep voice ;-).

From the later comes a refined beverage based on the Mock Bailey's Irish Crème posted annually since the beginning of Sheep Thrills.

Monk's Milk (aka new and improved version of Mock Bailey's)

1 can sweetened condensed milk
1 quart of non-dairy creamer (or dairy sub of your choice, the thicker the better)
1 tablespoon instant coffee granules dissolved in:
1/3 cup hot water (more or less)
1 cup cheapest of cheap blended whiskey (or better, if that's what floats your boat)
1 cup rum (any color)

Blend, shake or whisk together for at least three minutes. Serve very cold when freshly made. After the flavors mellow, serving at room temp is nice too.

Denise, Monk Liaison
(1/03/05)

T*tty Twister and Twisted Wench Drinks

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Titty Twister

2 oz. Pineapple Juice (unsweetened)
3 oz. Morgan's Parrot Bay Coconut Rum
5 oz Orange Juice (unsweetened)

Mix all together and pour over ice. Yummy. You can not! taste The rum.

Twisted Wench

2 oz. Pineapple Juice (unsweetened)
5 shots or 3 oz. Morgan's Parrot Bay Coconut Rum
5 oz. Orange Juice (unsweetened)
1/2 Banana

Put all ingredients into a blender. Blend just until the banana is blended through. Pour over ice.

These knock you on your hinny. Very tasty. You don't taste rum/alcohol.

PotWench (Debbi)
(10/14/04)

Honeydew Cocktail from Martha Stewart

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Honeydew Cocktail from Martha Stewart

(Substitute gin, rum or even champagne for the vodka if desired)

1 large honeydew melon, seeds and rind removed - cut into large chunks
1/4 cup fresh lime juice
6 mint leaves
1/4 cup superfine sugar
1/2 cup vodka (optional)
1 cup crushed ice

Place everything but the ice into a blender, blend until smooth, about 45 seconds, pour through cheesecloth strainer into a pitcher.

Serve over crushed ice.

Succubus
(8/22/04)

Blue Lemonade

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Blue Lemonade
I usually make up a pitcher at a time and drink it all night when I'm in the mood to drink. I've heard people call it Hawaiian Lemonade, but I get a totally different recipe out of my bar book.

3/4 oz Absolut Citron
1/2 oz Blue Curaco
4 oz lemonade.

Stir or shake well, then pour over ice.

Just keep multiplying the recipe to fill up your size pitcher if you like it, and stir before you pour over ice.

Kae
(7/11/04)

Lazy Girl Margaritas (with variations)

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Lazy Girl Margaritas
(one more time and with variations)

Take a can of frozen limeade.
Dump the contents into a blender.
Pour in tequila, the more the merrier.
Fill the blender with ice.
Blend until smooth.
Pour.
Drink.
Repeat.

Couldn't be easier. Perfect for the lazy girls and boys among us. And it appears that there are many!

Claudia LB
(9/02/03)

Variations:
This is similar to my quickie-margarita recipe. We use limeade concentrate, crushed ice, tequila, and triple sec. Run the blender and drink. I can't remember the exact proportions, alas. I'll have to ask the resident bartender.

We use a bit of the margarita to wet the edge of the glass, and then run the edge of the glass through some Kosher salt when we're in the mood for salt-edged glasses.

It's quick, good, and sure beats the hell out of the swill they call margarita mix.
--jp

Margarita's aren't the only recipe that you can make using Claudia LB's recipe.

Try using Absolute vodka instead of the tequilla. Yummmmm!

Helen
(9/17/03)

"Bailey's" Irish Creme

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"Bailey's" Irish Creme

1-3/4 cups favorite Liquor (ie. rum, brandy, bourbon, scotch, Irish whiskey)
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 cup  heavy cream  (I have used half and half instead and it's ok, tho not as thick and creamy)
4 eggs
2 tbsp chocolate flavored syrup (Hershey's)
2 tsp instant coffee
1 tsp vanilla extract
1/2 tsp almond extract

Blend together all the ingredients.  Store in refrigerator.

ENJOY!!  Tastes as good as the expensive stuff!

Source unknown
Resubmitted by jp
(9/31/03)

New Allison's Mambo Margaritas

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Straight from "The Sweet Potato Queen's Book of Love":

New Allison's Mambo Margaritas

"You may think these sound weird, if not awful, but I promise it will become your favorite margarita recipe.

You pour in one can of frozen limeade; that's 12 ounces. Then add one bottle of Corona beer, 12 ounces of 7-Up (never Sprite), and 12 ounces of really good tequila.

Don't attempt to mix this in a blender. We've all done it, trying to make them frozen, and blown the top of the blender and sprayed this sticky mess everywhere....A brisk stir in a fair-sized pitcher is the way to go."

Debbie Ladyfingers
(8/23/03)

Bear's Bite

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Bear's Bite 

Bearbite Drinkmistress Reporting for Duty, here is the recipe:

1/2 oz to 1 oz of Barenjager Honey Liqueur
1 oz of Non-Alcoholic Ginger Syrup
2 to 4 oz of club soda, over ice.

Delicious, and if you use the lower amounts of alcohol, makes a festive sipper without getting tipsy fast.  I can have 3 of them with the 1/2 ounce of liqueur, and still be at one drink in terms of my Moderation Management program.  I like it!

Cheers,
Bear who bites only sometimes....
(12/23/02)

Adirondack Bear Balls

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I have renamed my Christmas rum balls, Adirondack Bear Balls. They are getting very popular with the characters up around the High Peaks.

Adirondack Bear Balls

I add confectioner's sugar and dry cocoa to the vanilla wafer crumbs so that I can double the quantity of rum. Confectioner's sugar has cornstarch in it. Helps recipes that are seriously overloaded with liquor. I use pecans instead of walnuts. I dash a lot of Triple Sec into the rum. Melted bittersweet chocolate mixed with the rum, a little vanilla, the Triple Sec and cornsyrup is the base. Toss in the crumbs and finely chopped pecans. Let sit an hour. (Don't sit too close to the fumes. Open a window, or better yet a door.) Make small balls and roll them in confectioner's sugar and more cocoa.

These are guaranteed to ward off frostbite, or at least all sensation of frostbite.

Linda
(12/22/02)

Helen's Bourbon or Rum Balls

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Helen's Bourbon or Rum Balls

60 vanilla wafers
1/2 cup walnuts
1 cup confectioners sugar
2 tbsp cocoa
1/4 cup bourbon or rum
1/4 cup light corn syrup

Grind vanilla wafers and walnuts to fine crumbs in blender or food processor (or in a plastic bag with a rolling pin). Add other ingredients.

Shape into 3/4" balls. Roll in granulated sugar. Store in covered container.

Helen
(12/10/02)

Banana Boats

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Ok, bananas are being flogged to mash, but here goes anyway.

Banana Boats

Select not too ripe bananas.

Tear foil to fit banana - shape into boat with banana inside.

Mix equal quantities of white and brown rum - how much depends on how many bananas, add couple of tablespoons of brown sugar, heat on stove until sugar dissolved, pour over bananas heat them on BBQ until bubbling, add cream and ice cream, pour over extra "elixir" (that's what DH calls it) and enjoy.

Leftover Elixir can be drunk for a sore throat, so DH also informs me.

Barbara
(8/2/02)

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