Ingredients
1 ¾ liter (big bottle) vodka (use the cheap stuff!)
1 ¾ liter (big bottle) rum (use the cheap stuff!)
1 gallon orange juice
4lb bag of sugar
1 small bottle grenadine
sliced orange, lemon and lime rounds, apples, blueberries, strawberries, what-ever floats your boat!
large bottle maraschino cherries, juice and all
Ice
1 ¾ liter (big bottle) rum (use the cheap stuff!)
1 gallon orange juice
4lb bag of sugar
1 small bottle grenadine
sliced orange, lemon and lime rounds, apples, blueberries, strawberries, what-ever floats your boat!
large bottle maraschino cherries, juice and all
Ice
Directions
Fill large container with ice. Dump all ingredients over ice.
Stir.
Let age at least 10-20 minutes.
Stir.
Let age at least 10-20 minutes.
Grab a quart jar..... Fill it with water.... Toss in 4 Chai Tea Tea bags, stick it in the fridge overnight or several hours to "brew". Add one can of Sweetened Condensed Milk mixed with One can of Evaporated Milk = Sweet Cream. Fill one glass (or in my case... jar) with ice... fill 3/4 of the way with your Chai Tea concentrate. Top with sweet cream.
Ingredients -
5 - 8 Family size Tea Bags. (or 12 regular Tea Bags)
1 Quart (4 Cups) - Boiling Water
3 Quarts (12 cups) - Cool Water
1 1/2 - 2 (one & a half) - Cups Sugar.
1/4 teaspoon - Baking Soda
Directions -
1. Sprinkle baking soda into a pitcher
Add Tea bags to the pitcher/baking soda,
Pour Boiling water over tea bags,
Cover and allow to steep for 15 minutes.
2. Remove and toss out Tea Bags,
Add Sugar and Stir until completely dissolved.
Add Cool Water.
Refrigerate until cold and ready to drink.
3. Serve over ice,
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Aproximate Ingredients:
46 oz. pineapple juice
40 oz coco lopez
1 pint half and half
ice
frozen strawberries in syrup
2 tablespoons water
clear cups
straws
46 oz. pineapple juice
40 oz coco lopez
1 pint half and half
ice
frozen strawberries in syrup
2 tablespoons water
clear cups
straws
It’s really easy but my measurements aren’t exact. It’s one part pineapple juice to one part coco lopez (cream of cocnut, it’s in a can.) Usually it takes about three cans of coco lopez to one big can of pineapple juice. Then you add half and half until it turns white. So I’d say about 1 pint of half and half. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it’s at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn’t, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup.
INGREDIENTS:
3 cups of almond milk
2-3 frozen bananas, chopped
1 tablespoon unsweetened dark cocoa powder
1/4 cup dark chocolate chips (using 3-4 squares of 70% cocoa chocolate its better, I just didn't have any on hand)
1 tablespoon raw cacao nibs (optional)
1/4 cup flax seed meal (optional, sometimes I add it and sometimes I don't)
2-3 tablespoons organic peanut butter.
DIRECTIONS:
In a blender add the chocolate chips, cocoa nibs, cocoa powder, peanut butter and 1 cup almond milk. Blend for about 30 seconds. Add other remaining ingredients and blend until liquefied.
Ingredients
- 1 12-ounce can frozen pineapple juice concentrate, thawed
- 1 6-ounce can frozen limeade concentrate, thawed
- 4 cups cold water * 1 liter club soda, chilled
- Ice cubes
- Fresh strawberries (optional)
- Short (6-inch) wooden skewers
- Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs
Directions
In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.
Serve with Fruit Swizzle Sticks, if desired.
Makes 14 (6-ounce) servings.
Makes 14 (6-ounce) servings.
Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.
Pink Grapefruit Margaritas
1 cup ruby red grapefruit juice
1/2 cup fresh squeezed lime juice (about 4 limes)
1 cup triple sec orange liqueur
3 cups ice
1 cup silver tequila
1 lime cut in wedges, optional Kosher salt.
If you prefer to rim the glasses take a lime wedge and rim, then dip in salt, if you do not like a salted rim sprinkle a touch of salt in each glass, the salt really brings out the flavor.
1/2 cup fresh squeezed lime juice (about 4 limes)
1 cup triple sec orange liqueur
3 cups ice
1 cup silver tequila
1 lime cut in wedges, optional Kosher salt.
If you prefer to rim the glasses take a lime wedge and rim, then dip in salt, if you do not like a salted rim sprinkle a touch of salt in each glass, the salt really brings out the flavor.
Combine the grapefruit juice, lime juice, triple sec and ice in a blender. Pour into a large pitcher (or just keep it in the blender) and pour in the tequila, stir. (I personally just added it all to the blender- I like slushy, that is totally up to you)
Makes 4 drinks.
* Just as a note: it is important to use Ruby Red grapefruit juice, it is much sweeter than regular and it has the lovely pink color.
Ingredients (8-10 large jello shots)
- 1 cup canned pineapple juice
- 1.5 packets Knox unflavored gelatin
- 1 tablespoon sugar (optional)
- 1 cup cake flavored vodka (or whipped vodka or vanilla)
- pineapple
- maraschino cherries
- plastic shot cups
Instructions
- Pour pineapple juice and sugar (if using) in small sauce pan and sprinkle with gelatin. Allow to soak in for a minute or two. Heat over medium heat until gelatin dissolves, stirring constantly. Remove from heat. Stir in vodka.
- Pour into plastic shot glasses, filling 3/4 of the way full, reserving some of the jello mixture at room temperature. Allow to set in refrigerator for about 45 minutes, or until just firm to the touch.
- While jello is setting, prepare pineapple garnish. Cut small rings from pineapple and place in a microwave safe bowl with a tablespoon of water. Cover and microwave on high for 3-4 minutes or until pineapple is hot and steaming.
- Once jello has start to set, place cooled pineapple ring and a maraschino cherry on top, and top off with a little more of the jello mixture so that everything can properly bind together. Refrigerate for at least four hours or overnight.
Frozen White Peach Sangria
Serves 2 Ingredients
2 cups dry white wine
2 cups frozen peaches
2 cups ice cubes
1/2 cup Triple Sec or Grand Marnier
1/4 cup fresh lime or lemon juice
2 tablespoons honey or light agave syrup
Directions
Combine all ingredients in a blender and process until very smooth and slushy. Serve immediately.
Ingredients:
- 1 oz vodka
- 1 oz elderflower liqueur
- 4 oz soda water
- 4 dashes grapefruit bitters
- lemon peel for garnish
- rainbow ice cubes
Preparation:
- Make rainbow ice by adding food coloring drops to an ice cube tray, filling with water and freezing.
- Cut lemon / lime peels into stars.
- Add all ingredients to a glass filled with ice in rainbow order ( two cubes per color, making it a double complete rainbow ).
1 cup white wine
2-3 Tbsp fresh orange juice
2 Tbsp apple juice or another sweet juice (pear works nicely)
1-2 Tbsp ginger ale (or other fizzy soda - apple or orange soda works well too)
rainbow colored fruits (I used: strawberry, tangerine, pineapple, green grapes, blackberries and blueberries)
optional: 1 Tbsp brandy
To Make: Add the fruit in rainbow order to a tall glass. Then pour in the wine and fruit juice. Top it off with the ginger ale. Add the brandy over top as well if using.
Nuclear Rainbow
1 ounce Midori Melon liqueur
1 ounce Bacardi 151 rum
1 ounce DeKuyper Blue Curaçao liqueur
Splash sweet and sour
Splash grenadine
It helps to have two shakers for this. Shake Midori and sweet and sour over ice in the first, and Bacardi 151 and Blue Curaçao over ice in the second. Pour Midori mixture into a cocktail glass. Sink a small amount of grenadine to the bottom. Carefully layer the Bacardi and Curaçao mixture on top. Stick a straw in the red bottom layer and drink the entire thing in one try. Now you are become death, destroyer of worlds.
A very easy and popular cocktail, the Pina Colada, although invented in Puerto Rico, is one of the most requested drinks in Hawaii.
All you need is some fresh Hawaiian pineapple juice, rum and coconut cream. Pour all the ingredients into a blender and blend on high until smooth. Strain into a glass and serve!
Makes 2 drinks
For the Watermelon Rum:
2 cups chopped watermelon
4 oz rum….or more
4 fresh mint leaves
1 teaspoon agave or more to taste
1 quarter of lime
Combine all in a sealed container, mashing well and refrigerate overnight or 2-3 days.
For two Mojitos:
12 fresh mint leaves
2 quarters of lime
2 oz club soda
For each Mojito: In a tall glass crush 6 mint leaves with a lime quarter to release their oils. Fill glass with ice halfway up. Shake the watermelon rum mix and Pour in 2 oz of strained watermelon rum into the glass. Top with 1 oz of club soda. Garnish and serve!
Ingredients:
45 ml vodka
30 ml blue curacao liqueur
15 ml fresh lemon juice
soda water
Build over ice in a large goblet. Garnish with blue maraschino cherry.
This version of the Blue Lagoon Cocktail has refreshing sour-sweet and tart taste with light citrus palate. You may use some simple syrup for best sweet and sour balance in this drink.
Blue Valium
The recipe:
1 ounce vodka
1/2 ounce blue curacao
Equal parts sweet 'n sour mix + Sprite
Garnish with a cherry
Liquid Marijuana
The recipe:
1/2 ounce Malibu rum
1/2 ounce light rum
1/2 ounce blue curacao
1/2 ounce apple pucker (or melon liqueur)
Equal parts sweet 'n sour mix + pineapple juice
Garnish with a cherry
Peached Whale
The recipe:
1/2 ounce Malibu rum
1/2 ounce Bacardi rum
1/2 ounce peach schnapps
1/2 ounce amaretto
Fill passionfruit juice
Garnish with a cherry (or three!)
Tootie Fruity
The recipe:
1 ounce vodka
1/2 ounce triple sec
Equal parts grenadine (or cranberry juice!), orange juice, and pineapple juice
Garnish with a cherry
Cape Cod
The recipe:
1.5 ounces vodka
Fill cranberry juice
Garnish with a lime
Ingredients:
6 oz. Raspberry Jello
4 oz. Red Hots
1 Cup Boiling Water
2 Cups Chilled Carbonated Beverage (like Fresca)
20 oz. Crushed Pineapple, drained well
Pop Rocks or colored sugar crystals
Pour 1 cup hot water Red Hots and Jello into a small pan. Heat to boiling over medium high heat and continue to stir until completely dissolved. Cool to room temperature. (You can speed this up by placing pan in a sink of ice water.) Mix in carbonated beverage. Place pan in fridge until Jello is slightly thickened and then stir in pineapple.
Garnish serving dishes by dipping rim, ever so slightly (or it will run down the side) into light corn syrup. Then dip into pop rocks or colored sugar crystals.
Carefully pour Jello into serving dishes.
3/4 cup (180 mL) boiling water
1 3-ounce box pineapple Jello gelatin
1/4 cup (60 mL) cold water
1/2 cup (120 mL) vodka
1/4 cup (60 mL) butterscotch schnapps
1/4 cup (60 mL) Irish cream
Maraschino Cherries
Dissolve the gelatin into the boiling water in a large bowl.
Measure and pour the schnapps, vodka, Irish cream, and cold water into the bowl. Thoroughly stir until well mixed. Allow the mixture to cool a little. Add a maraschino cherry in plastic shot cups. Carefully pour the Jello mixture over the cherries. Chill in the refrigerator to allow the mixture to fully set and harden.
Ingredients:
3 cups water, divided
1/3 cup sugar
2 mangos, peeled and pureed
1 cup freshly squeezed lemon juice
3 cups water, divided
1/3 cup sugar
2 mangos, peeled and pureed
1 cup freshly squeezed lemon juice
Directions:
In a small microwave safe bowl combine 1 cup of water and sugar. Heat on high for 1 minute, or until sugar has all sugar has dissolved. Let cool.
In a large pitcher combine sugar mixture, remaining water, lemon juice and mango puree. Stir until well mixed. Serve over ice and garnish with fresh mint sprigs, if desired.
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