Champagne Cocktail Recipe
Champagne Cocktail Recipe
Ingredients| 1 lump of sugar 1 dash Bitters 1/2 lemon twist 1 orange twist iced champagne |
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Preparation
Mix all ingredients and serve while it is still ice cold. Enjoy!
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Champagne Peach Punch
Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.
Chill all ingredients. In a large punch bowl combine peach nectar, concentrated orange juice, lemon juice, brandy and grenadine. Mix well and pour in the carbonated water and champagne.
Champagne Punch
Combine cognac, sugar and wine. Place in refrigerator overnight. In a plastic container or ring mold, combine grapes, strawberries and carbonated water. Place in freezer overnight. To serve, place frozen fruit mixture in a large punch bowl, pour in wine mixture, and then stir in the ch
Combine cognac, sugar and wine. Place in refrigerator overnight. In a plastic container or ring mold, combine grapes, strawberries and carbonated water. Place in freezer overnight. To serve, place frozen fruit mixture in a large punch bowl, pour in wine mixture, and then stir in the ch
Cherry Bomb
Pour Tequila into a large glass followed by the 7 Up or Sprite. Top off with Crown Royal and then squeeze two cherries into the glass before dropping them in.
Pour Tequila into a large glass followed by the 7 Up or Sprite. Top off with Crown Royal and then squeeze two cherries into the glass before dropping them in.
Coconut Pineapple Punch
Combine coconut cream, vodka, pineapple juice, icing sugar in a large bowl, mix well. Refrigerate before serving.
Combine coconut cream, vodka, pineapple juice, icing sugar in a large bowl, mix well. Refrigerate before serving.
Creamy Eggnog
Prepare Soft Custard. Just before serving, beat whipping cream, powdered sugar and vanilla in chilled medium bowl with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and 1 or 2 drops food color into custard. Pour custard mixture into small pun
Prepare Soft Custard. Just before serving, beat whipping cream, powdered sugar and vanilla in chilled medium bowl with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and 1 or 2 drops food color into custard. Pour custard mixture into small pun
Exotic Fruit Drink
Put the orange juice, cranberry juice and lemon juice in 3 separate cups. Without mixing the juices, pour them into ice cube trays and freeze. When frozen, place one of each juice cube into a tall glass and fill the glass with carbonated water.
Put the orange juice, cranberry juice and lemon juice in 3 separate cups. Without mixing the juices, pour them into ice cube trays and freeze. When frozen, place one of each juice cube into a tall glass and fill the glass with carbonated water.
Fresh Cherryade
Place to cherries, sugar and tarragon in a small pan with 1 1/2 cups of water. Gently bring to a boil, stirring until the sugar dissolves, then simmer for 10 minutes until the cherries are very soft. Remove from the heat, then pass through a sieve to remove the stones and tarragon and puree
Place to cherries, sugar and tarragon in a small pan with 1 1/2 cups of water. Gently bring to a boil, stirring until the sugar dissolves, then simmer for 10 minutes until the cherries are very soft. Remove from the heat, then pass through a sieve to remove the stones and tarragon and puree
Fruit Juice and Vodka Punch
Combine first 6 ingredients in large bowl. Stir until blended. Cover and refrigerate until well chilled, at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Mix in ginger ale and serve.
Combine first 6 ingredients in large bowl. Stir until blended. Cover and refrigerate until well chilled, at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Mix in ginger ale and serve.
Frozen Yogurt Melon Shake
In a blender pur�e the melon with the lemon juice and a pinch of salt. Add the frozen yogurt and blend the shake until it is smooth.
In a blender pur�e the melon with the lemon juice and a pinch of salt. Add the frozen yogurt and blend the shake until it is smooth.
Havana Banana
Combine rum and banana liqueur. Add pineapple-coconut drink and stir to blend. Pour over ice cubes in large or small brandy snifter. Garnish with maraschino cherry and orange slice.
Combine rum and banana liqueur. Add pineapple-coconut drink and stir to blend. Pour over ice cubes in large or small brandy snifter. Garnish with maraschino cherry and orange slice.
Hot Chocolate and Cream
Place the milk in a large pan with the cinnamon and heat gently. Break the chocolate into the pan and gently bring to a boil, stirring occasionally, until melted. Scoop out the cardamom pods and discard. Pour the hot chocolate into four mugs and top each with a spoonful of extra thick cream
Place the milk in a large pan with the cinnamon and heat gently. Break the chocolate into the pan and gently bring to a boil, stirring occasionally, until melted. Scoop out the cardamom pods and discard. Pour the hot chocolate into four mugs and top each with a spoonful of extra thick cream
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Hot Pineapple Punch
In large saucepan, combine pineapple juice, sugar, lime juice, and nutmeg; bring to boiling, stirring till sugar dissolves. Reduce heat; stir in wine. Heat through but do not boil. Pour into heat-proof glasses or mugs. Garnish each serving with cinnamon stick stirer and pineapple wedge.
In large saucepan, combine pineapple juice, sugar, lime juice, and nutmeg; bring to boiling, stirring till sugar dissolves. Reduce heat; stir in wine. Heat through but do not boil. Pour into heat-proof glasses or mugs. Garnish each serving with cinnamon stick stirer and pineapple wedge.
Hot Rum Punch
Heat the cider, sugar, and spices in a nonreactive pan over low heat for 5 minutes. Strain through a sieve. Add the lemon juice and rum. Place a lemon slice in each serving cup before pouring in the hot punch.
Heat the cider, sugar, and spices in a nonreactive pan over low heat for 5 minutes. Strain through a sieve. Add the lemon juice and rum. Place a lemon slice in each serving cup before pouring in the hot punch.
Iced Caffe Latte Cups
Stir the sugar into the coffee until dissolved. Mix in the evaporated milk and cream. Pour into six coffee cups and scatter four or five coffee beans on top of each. Freeze for several hours until frozen solid. About an hour before serving, transfer to the refrigerator, then serve with
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Stir the sugar into the coffee until dissolved. Mix in the evaporated milk and cream. Pour into six coffee cups and scatter four or five coffee beans on top of each. Freeze for several hours until frozen solid. About an hour before serving, transfer to the refrigerator, then serve with
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Kiwifruit Frappe
Combine all ingredients in a food processor or blender and process until smooth. Pour into juice glasses and serve chilled for breakfast or a snack.
Combine all ingredients in a food processor or blender and process until smooth. Pour into juice glasses and serve chilled for breakfast or a snack.
Kiwi-Peach Refresher
Place ice in blender add milk, yogurt, kiwi, and peaches, in that order. Cover and blend on high for 15 secs. Switch off. Now pulse switch at the highest level your blender has, if it has an ice crush setting use that one, for another 15 secs or til the drink is the consistancy you want it to be
Place ice in blender add milk, yogurt, kiwi, and peaches, in that order. Cover and blend on high for 15 secs. Switch off. Now pulse switch at the highest level your blender has, if it has an ice crush setting use that one, for another 15 secs or til the drink is the consistancy you want it to be
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