DRINKS OF THE DAY

DRINKS OF THE DAY

(May be used to help celebrate Rosh Kodesh)
By Betty Windom

PEACH FUZZ: 1 small 6 oz. can of pink lemonade

1 small 6 oz. can of vodka

3 to 4 Large fresh peaches (can use canned or frozen equivalent)

Put all in a blender and blend on high speed. Keep adding ice cubes until the mixture turns into slush, or the blender is full!

RAMOZZ FIZZ: First Method:

1 shot of Gin

Few drops of orange flower water

Vanilla ice cream

1 oz. of whiskey sour mix (sweet & sour)

3 oz. of half and half

2 oz. soda water

Ice

Blend all but soda water. Add enough soda water to give bubbles and consistency desired.

Second Method:

Ice

Orange juice

Powdered sugar

Egg white (can use powdered egg white)

Half and half

Gin

MARGARITA: Sherilyn’s Method:

1 small 6 oz. frozen limeade concentrate

1 small 6 oz. can Tequila

1/3 can or 2 oz. of Triple Sec

1 egg white

Put into a blender, blend on high and keep adding ice cubes until turns into slush. Serve in salted Margarita glasses.

Second Method:

6 oz. frozen limeade concentrate

6 oz. beer

6 oz. Tequila

12 ice cubes

Blend until frothy. Serve in salted Margarita glasses.

FROZEN DAQUIRI:

FOR A CROWD!!

1 – 26 oz bottle of White Rum

2 – 6 oz. cans of frozen limeade

2 – 6 oz. cans of water

Blend in a blender.

Add 36 oz. of 7-Up and mix gently.

FREEZE until comes to a slush consistency.

PARTY MAI TAIS: 3 cups unsweetened pineapple juice, chilled

1 cup light rum

1 – 6 oz. can frozen unsweetened orange juice concentrate, thawed

½ cup RealLemon reconstituted lemon juice

Crushed ice

Orange slices & maraschino cherries for garnish (optional)

In pitcher, combine all ingredients except ice and garnish; stir to dissolve juice concentrate. Serve over ice; garnish as desired.

PURPLE PASSION:

1 – 6 oz. can frozen sweetened grape juice concentrate, thawed

3 juice cans cold water

1 juice can vodka

½ cup RealLemon reconstituted lemon juice

Ice

Purple or green grapes and mint leaves for garnish (optional)

In pitcher, combine all ingredients except ice and garnish; mix well. Serve over ice. Garnish with grapes and mint if desired.

SABRA (Tangy Jaffa oranges – delightfully blended with a hint of chocolate – that’s the flavor secret of Sabra the liqueur of ISRAEL!)

SABRA SCREWDRIVER:

Pour 1 oz. Sabra, 1 oz. vodka and 4 oz. fresh squeezed orange juice over ice cubes in a large Old Fashioned glass. Stir.

ISRAELI COFFEE:

Pour 1-1/2 oz. Sabra into cup. Add hot coffee. Top with whipped cream. Nice breakfast drink!

PEACE TREATY:

Pour 1 oz. Sabra and 1 oz. vodka over ice cubes in Old Fashioned glass. Stir.

SABRA FRAPPE:

Whirl equal parts Sabra and vanilla ice cream in blender just until combined. Pour into champagne glass, serve with short straws.

VANDERMINT (Imagine Dutch chocolate – subtly blended with fresh mint flavor. That’s the superb bouquet of Vandermint, a delicious liqueur imported from HOLLAND)

VANDERMINT ALEXANDER:

Shake 1 oz. Vandermint, 1 oz. gin and 1 oz. cream with cracked ice. Strain into cocktail glass.

VANDERMINT JULEP:

Pour 1 oz. Vandermint and 1-1/2 oz. bourbon over crushed ice in tall glass. Stir well. Pour 1 oz. Vandermint over top. Garnish with fresh mint.

DUTCH COFFEE:

Pour 1-1/2 oz. Vandermint into cup. Add hot coffee. Top with whipped cream. Also a nice breakfast drink!

VANDERMINT FRAPPE:

Whirl equal parts vandermint and vanilla ice cream in blender just until combined. Pour into champagne glass, serve with short straws.

GALLIANO: HARVEY WALLBANGER:

Fill tall glass with ice cubes.

Fill ¾ full with orange juice.

Add 1 oz. Vodka. Stir.

Float ½ oz. Liquore Galliano on top.

ADAM’S APPLE!

Fill tall glass with ice cubes.

Add 1-1/2 oz. Liquore Galliano.

Fill with apple juice.

Squeeze ¼ section fresh line into glass.

Drop in lime shell.

GOLDEN CADILLAC:

1 oz. Liquore Galliano

2 oz. White Crème de Cacao

1 oz. cream

Place with small quantity crushed ice in blender. Use low speed for short time. Strain into champagne glass.

GOLDEN CREAM COFFEE:

½ pint (1 cup) heavy cream

¼ cup Liquore Galliano

Whip cream to form soft peaks. Stir in Galliano and cintinue whipping until cream is sufficiently stiff; but do not overwork. Float heaping spoonful in cup of hot black coffee.

CHAUVINETTE:

1 oz. Liquore Galliano

1 oz. Grand Marnier

1 light oz. White Crème de Cacao

1 small scoop vanilla ice cream

1 tablespoon crushed ice

Place ingredients in a blender for 45 seconds. Pour into frosted wine glasses.

NON-ALCOHOLIC DRINKS:

BRIDGE DAY MINT TEA: Yields 2 quarts

1-1/2 cups boiling water

3 heaping teaspoons regular tea

6 sprigs fresh mint, leaves broken off stems

Allow tea and mint to steep in boiling water for 15 min.

Another 1-1/2 cups boiling water

1 scant cup sugar

½ cup lemon juice

1 quart cold water

Dissolve sugar in second 1-1/2 cups of boiling water, then add lemon juice. Strain the tea and mint mixture and add to lemon juice and sugar mixture. Add one quart cold water and store in fridge. Will keep for days. This is a cool, refreshing drink, very light in color. The recipe doubles easily.

ORANGE JULIUS: 6 oz. fresh squeezed orange juice

½ cup milk

½ cup water

2 teaspoons sugar

½ teaspoon vanilla

5 ice cubes

Blend all together until well blended. Makes approx. 3 cups.

MOCHA COFFEE: Whip ½ pint heavy whipping cream until very soft peaks form. Add a generous teaspoon of vanilla, 2 heaping tablespoons of icing sugar and 2 heaping tablespoons of sweetened cocoa. Continue whipping until stiff peaks form. Float desired amount on fresh, black coffee. Can also be used as one would plain whipping cream on other deserts.