1 heaping tbsp. powdered sugar
1/2 tsp. lime juice
1/2 tsp. lemon juice
2, 3, or 4 drops orange flower water
White of 1 egg
1 whiskey glass of sweet gin
2 whiskey glasses of cream
2 whiskey glasses of seltzer water
1/2 glass crushed ice
Shake well and strain. Drink freely.
17.5.08
HOMEMADE IRISH CREAM
4 eggs
1-1 1/2 c. whiskey or brandy
1 can sweetened condensed milk
1 tbsp. chocolate syrup
1 tsp. vanilla
1 1/2 tsp. almond extract
Mix all above ingredients in a blender for 2 minutes on medium speed. Store in the refrigerator.
1-1 1/2 c. whiskey or brandy
1 can sweetened condensed milk
1 tbsp. chocolate syrup
1 tsp. vanilla
1 1/2 tsp. almond extract
Mix all above ingredients in a blender for 2 minutes on medium speed. Store in the refrigerator.
LONG ISLAND ICE TEA
1 Big Gulp cup
2 oz. vodka
2 oz. gin
4 oz. triple sec
4 oz. whiskey sour
4 oz. Coke
Fill remainder of cup with ice until full. Squeeze of lime.
2 oz. vodka
2 oz. gin
4 oz. triple sec
4 oz. whiskey sour
4 oz. Coke
Fill remainder of cup with ice until full. Squeeze of lime.
CHOCOLATE - CREAM LIQUEUR
2 c. light cream
1 (14 oz.) can sweetened condensed
milk
2 tsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/3 c. rum
2 tbsp. chocolate syrup
1 tbsp. vanilla
In a saucepan combine cream milk and coffee. Cook and stir over medium heat until coffee is dissolved. Gradually stir about half the milk mixture into beaten egg yolk; return to saucepan. Bring mixture to a boil. Cook and stir for 2 minutes. Remove from heat. Add whiskey, rum, chocolate syrup and vanilla. Stir until well combined. Let cool to room temperature. Transfer to a container with a tight fitting lid. Chill at least 4 hours before serving. Store in the refrigerator for up to 2 months.
1 (14 oz.) can sweetened condensed
milk
2 tsp. instant coffee
1 beaten egg yolk
1 c. Irish whiskey
1/3 c. rum
2 tbsp. chocolate syrup
1 tbsp. vanilla
In a saucepan combine cream milk and coffee. Cook and stir over medium heat until coffee is dissolved. Gradually stir about half the milk mixture into beaten egg yolk; return to saucepan. Bring mixture to a boil. Cook and stir for 2 minutes. Remove from heat. Add whiskey, rum, chocolate syrup and vanilla. Stir until well combined. Let cool to room temperature. Transfer to a container with a tight fitting lid. Chill at least 4 hours before serving. Store in the refrigerator for up to 2 months.
PRUNE MUI
8 (12 oz.) pkg. pitted prunes
1 lg. pkg. lemon peel, cut up
2 lg. pkg. Li Hing Mui
1 lb. brown sugar
3 tbsp. Hawaiian salt
3 tbsp. whiskey (optional)
2-3 Star Anise
1 1/2 c. lemon juice
Cut up lemon peel. Mix all ingredients and soak for 3 days, stirring once a day. No need to refrigerate.
1 lg. pkg. lemon peel, cut up
2 lg. pkg. Li Hing Mui
1 lb. brown sugar
3 tbsp. Hawaiian salt
3 tbsp. whiskey (optional)
2-3 Star Anise
1 1/2 c. lemon juice
Cut up lemon peel. Mix all ingredients and soak for 3 days, stirring once a day. No need to refrigerate.
WHISKEY POUND CAKE
1 Duncan Hines Yellow cake mix
1 Royal instant vanilla pudding
4 eggs
1/2 c. Mazola oil
3/4 c. water
Mix 2 to 3 minutes. Use tube pan well greased. Bake at 325 degrees for about 55 minutes. --GLAZE ICING:--
1/2 c. whiskey
1/4 c. butter
2/3 c. sugar
Bring to boil and remove cake from pan. Pour hot glaze over hot cake. Extra liquid will be absorbed by cake.
1 Royal instant vanilla pudding
4 eggs
1/2 c. Mazola oil
3/4 c. water
Mix 2 to 3 minutes. Use tube pan well greased. Bake at 325 degrees for about 55 minutes. --GLAZE ICING:--
1/2 c. whiskey
1/4 c. butter
2/3 c. sugar
Bring to boil and remove cake from pan. Pour hot glaze over hot cake. Extra liquid will be absorbed by cake.
WHISKEY CAKE
1 box white cake mix
1 sm. pkg. instant vanilla pudding mix
2 tbsp. whiskey
4 eggs
1 c. milk
1/2 c. oil
1 c. chopped walnuts
2 tsp. flour
Combine first 6 ingredients and beat well. Toss flour with nuts to coat, fold into first mixture. Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour. --GLAZE:--
1/4 lb. butter
3/4 c. sugar
1/2 c. whiskey
Melt together in a saucepan and pour over cake.
1 sm. pkg. instant vanilla pudding mix
2 tbsp. whiskey
4 eggs
1 c. milk
1/2 c. oil
1 c. chopped walnuts
2 tsp. flour
Combine first 6 ingredients and beat well. Toss flour with nuts to coat, fold into first mixture. Pour batter into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour. --GLAZE:--
1/4 lb. butter
3/4 c. sugar
1/2 c. whiskey
Melt together in a saucepan and pour over cake.
CREOLE EGG NOG
12 eggs
2 c. sugar
1 c. bourbon whiskey
1 qt. whipping cream
2 tsp. grated nutmeg
Whip cream until stiff, adding 1/2 sugar, 1 tablespoon at a time. Break eggs and separate. Beat egg yolks, slowly add 1 cup sugar. Beat until sugar is dissolved and the mixture smooth. Whip egg whites to frothy peaks by adding 1/2 cup sugar, 1 tablespoon at a time. Mix yolks with bourbon and whipped cream. Fold in egg whites, sprinkle with nutmeg and serve.
2 c. sugar
1 c. bourbon whiskey
1 qt. whipping cream
2 tsp. grated nutmeg
Whip cream until stiff, adding 1/2 sugar, 1 tablespoon at a time. Break eggs and separate. Beat egg yolks, slowly add 1 cup sugar. Beat until sugar is dissolved and the mixture smooth. Whip egg whites to frothy peaks by adding 1/2 cup sugar, 1 tablespoon at a time. Mix yolks with bourbon and whipped cream. Fold in egg whites, sprinkle with nutmeg and serve.
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