Drinks & Coctails

Ingredients

• 2 lb plums
  2 cups granulated sugar
  2 cups vodka
  1/2 cup brandy

1. Wash plums and pat dry, cut in half or smaller, and pit. Place in an aging container, pour sugar over, and stir. Add vodka and brandy, stirring to partly dissolve sugar. Cap container and place in a cool, dark place for 2 months, stir occasionally.

2. Place a strainer over a large bowl and strain liqueur. Press the liquid from the plums with the back of a wooden spoon, and discard plum pulp. Re-strain liqueur through cloth until clear, and bottle as desired.

3. Plum liqueur is ready for drinking or cooking, however for best results, age for another month.

Ingredients

• 1 fifth Everclear alcohol
  48 oz cherries

Place cherries (drained), mixed with everclear into a sealable cannister for approx. 2 1/2 months.

Serve by the shot.

*To drown out flavor of everclear, put one cherry in shot glass, and fill with sprite or 7up. Take cherry and soda into mouth at same time, chew cherry, and swallow all together. Enjoy!

Ingredients

• 1 oz vodka
  3 oz orange juice
  3 oz ginger ale

Soak several slices of habanero pepper in the bottle of vodka for 3 months before using. It will give you that feeling of a summer hot breeze.

Ingredients

• 1 1/4 cups fresh mint leaves
  3 cups vodka
  2 cups granulated sugar
  1 cup water
  1 tsp glycerine
  8 drops green food coloring
  2 drops blue food coloring

Wash leaves in cold water several times. Shake or pat dry gently. Snip each leaf in half or thirds. Discard stems. Measure cut mint leaves, packing lightly. Combine mint leaves and vodka in aging container. Cap and let stand in a cool place for 2 weeks, shaking occasionally.
–
After initial aging, strain leaves from liqueur, discard leaves. In a saucepan, combine sugar and water. Bring to a boil, stirring constantly. Let cool. Add cooled syrup to liqueur base, stirring to combine. Add glycerine and food color, pour into aging container for secondary aging of 1-3 more months.

Ingredients

• 1 pint orange juice
  2 – 3 lemons
  2 qt rum
  2 lb sugar
  1 qt water

Begin with gentle fruit juices. Put a little less than 1 pint orange juice and the juice of 2 or 3 lemons into a half-gallon or gallon jar.

*Before squeezing the lemons, peel the rinds very thinly and add them as well.

–
Add 2 quarts rum. Cover and let stand for three days.

–
Put 2 pounds sugar into 1 quart water and bring to boil. Add the sugared water to the rum and fruit juice, cover, and let stand for two weeks. Then strain and bottle

Ingredients

• 400 g pineapples
  100 g sugar
  125 ml 151 proof rum
  125 ml vodka
  lemon juice
  pineapple juice

1. Crush pineapple pieces very finely and add, with the sugar, to pineapple juice in a pan. Leave to stand overnight.

2. Drain syrup and strain pineapple pieces through a cheese cloth or in a food processor. Mix juice with rum and vodka, and add lemon juice to taste. Pour into a 0.7 litre bottle and fill with pineapple juice or water. Leave for one week.

Ingredients

• 1/2 cup brown sugar
  1/2 cup sugar
  1/2 lb butter
  1 pint vanilla ice cream

Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.

Ingredients

• 1 lb brown sugar
  1/2 lb salted butter
  1 tsp ground nutmeg
  1 tsp ground cinnamon
  1 tsp ground cloves
  1 tsp ground cardamom
  1 tsp vanilla

Blend all ingredients in a food processer or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons of batter to a mug of very hot water. Serve in irish coffee cup.

Ingredients

• 1/3 cup orange zest
  1/2 cup granulated sugar
  2 cups cognac
  1/2 tsp grenadine syrup

Place zest and sugar in a small bowl. Mash and mix together with the back of a wooden spoon or a pestle. Continue mashing until sugar is absorbed into the orange zest and is no longer distinct. Place into aging container. Add cognac. Stir, cap and let age in a cool dark place 2 to 3 months, shaking monthly.

After initial aging, pour through fine mesh strainer placed over medium bowl. Rinse out aging container. Pour glycerine into aging container and place cloth bag inside strainer. Pour liqueur through cloth bag. Stir with a wooden spoon to combine. Cap and age 3 more months before serving.

Ingredients

• 3/4 oz Rumple Minze peppermint liqueur
  3/4 oz Jagermeister herbal liqueur
  3/4 oz Goldschlager cinnamon schnapps
  3/4 oz Black Haus blackberry schnapps

Add all ingredients to an old-fashioned glass with/without ice as desired. Stir lightly and serve.