RECIPE INGREDIENTS
2 (750 ml.) whiskey
Juice of 6 lemons (6 oz.)
1 (18 oz.) can pineapple juice
Juice of 8 oranges
2 bottles ginger ale
Sugar to taste
RECIPE METHOD
Combine whiskey, lemon juice, pineapple juice and orange juice over block of ice in punch bowl. Add 2 bottles ginger ale, sugar to taste. Decorate with orange, lemon and pineapple slices or other fruits.
7.5.08
FROZEN (WHISKEY) SOUR SLUSH
RECIPE METHOD
2 (6 oz.) cans frozen orange juice
2 (6 oz.) cans frozen lemonade
4 tea bags
1 1/2 c. sugar
9 c. boiling water
Fifth of whiskey (optional)
RECIPE INGREDIENTS
Mix 2 cups boiling water and 4 tea bags. Mix 7 cups boiling water and sugar. Add juices to the tea mixture. Add sugar water to the tea mixture. Add whiskey, if desired. Freeze, stirring occasionally until slushy. With whiskey, just freeze 24 hours.
2 (6 oz.) cans frozen orange juice
2 (6 oz.) cans frozen lemonade
4 tea bags
1 1/2 c. sugar
9 c. boiling water
Fifth of whiskey (optional)
RECIPE INGREDIENTS
Mix 2 cups boiling water and 4 tea bags. Mix 7 cups boiling water and sugar. Add juices to the tea mixture. Add sugar water to the tea mixture. Add whiskey, if desired. Freeze, stirring occasionally until slushy. With whiskey, just freeze 24 hours.
WHISKEY SOUR FREEZE
RECIPE INGREDIENTS
1 (12 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1 (12 oz.) can water
1 (12 oz.) can blended whiskey or
bourbon
Gingerale or seven-up
RECIPE METHOD
Blend orange juice, lemonade, water and whiskey in electric blender. Pour into a container and freeze. To serve, spoon some of the frozen mixture into an old-fashioned glass. Add a generous splash of gingerale. Let sit a minute until gingerale seeps through the frozen mixture. Makes enough for several drinks.
1 (12 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1 (12 oz.) can water
1 (12 oz.) can blended whiskey or
bourbon
Gingerale or seven-up
RECIPE METHOD
Blend orange juice, lemonade, water and whiskey in electric blender. Pour into a container and freeze. To serve, spoon some of the frozen mixture into an old-fashioned glass. Add a generous splash of gingerale. Let sit a minute until gingerale seeps through the frozen mixture. Makes enough for several drinks.
IRISH CREAM LIQUEUR
RECIPE INGREDIENTS
1 3/4 c. favorite liquor (whiskey,
brandy, rum, bourbon, scotch or rye whiskey)
1 (14 oz.) can sweetened condensed
milk (not evaporated)
1 c. (1/2 pt.) whipping or light cream
4 eggs
2 tbsp. chocolate syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract
RECIPE METHOD
In blender container, combine all ingredients; blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before serving.
1 3/4 c. favorite liquor (whiskey,
brandy, rum, bourbon, scotch or rye whiskey)
1 (14 oz.) can sweetened condensed
milk (not evaporated)
1 c. (1/2 pt.) whipping or light cream
4 eggs
2 tbsp. chocolate syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract
RECIPE METHOD
In blender container, combine all ingredients; blend until smooth. Serve over ice if desired. Store tightly covered in refrigerator up to one month. Stir before serving.
IRISH EYES
RECIPE INGREDIENTS
1 shot Irish whiskey
1 shot creme de menthe - green
1 shot heavy cream
RECIPE METHOD
Combine with ice in shaker. Shake and strain and serve straight up. Top with cherry.
1 shot Irish whiskey
1 shot creme de menthe - green
1 shot heavy cream
RECIPE METHOD
Combine with ice in shaker. Shake and strain and serve straight up. Top with cherry.
WHISKEY SLUSH
RECIPE INGREDIENTS
12 oz. frozen O.J.
12 oz. frozen lemonade
6 c. H20
2 c. strong tea (4 tea bags)
2 c. sugar
1 1/2 c. whiskey
RECIPE METHOD
Mix and store in freezer. Spoon into glass and pour 7 UP over it.
12 oz. frozen O.J.
12 oz. frozen lemonade
6 c. H20
2 c. strong tea (4 tea bags)
2 c. sugar
1 1/2 c. whiskey
RECIPE METHOD
Mix and store in freezer. Spoon into glass and pour 7 UP over it.
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