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Strawberry-Hibiscus Punch
Makes 6 – 8 Prep 5 m Cook 2 m Steep 120 m

Ingredients

1 cup sugar
6 hibiscus tea bags
8 ounces fresh strawberries, hulled and sliced, plus more for garnish
1 2-inch piece ginger, thinly sliced

Directions

1 of 3 In a large saucepan, combine sugar with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved, about 2 minutes.
2 of 3 Remove pan from heat and add tea bags, strawberries and ginger. Steep about 2 hours.
3 of 3 Strain liquid into a bowl and add 2 to 4 cups filtered water for desired level of sweetness. Serve over ice and garnish with strawberries.
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MARGARITA FLOATS

INGREDIENTS

tajin or margarita salt for the rim
lime wedges
crushed ice
4 ounces tequila
4 ounces freshly squeezed lime juice
3 ounces simple syrup
2 ounces Grand Marnier or other orange liqueur
2 to 4 scoops of lemon, lime or orange sherbet/sorbet (or a swirl)

INSTRUCTIONS

Use a lime wedge to rim 2 glasses, then dip the rims in the tajin (chili lime seasoning) or salt. Fill the glasses with crushed ice.
Fill a cocktail shaker with ice. Add the tequila, lime juice, simple syrup and grand marnier. Shake for 30 seconds, until the mixture is frothy. Pour the mixture evenly between the 2 glasses. Add in 1 or 2 scoops of sherbet. Serve!
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Smoky Lemon Margarita

Ingredients

1 cup sugar
Peeled zest of 4 lemons, plus 1 1/2 cups fresh juice
12 ounces mezcal, chilled
6 ounces orange liqueur, such as Cointreau, chilled
Orange rounds, coarse sea salt or margarita salt, and frozen lemon wedges (or ice) for serving

Directions

1. Syrup: In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups.
2. Margarita: In a pitcher, stir together syrup, mezcal, and liqueur. Cover and refrigerate up to 1 day, if desired. Run an orange round along the rim of each serving glass; dip each rim in salt. Add orange rounds and frozen lemon wedges to pitcher. Pour drinks into prepared glasses; serve with more orange rounds and frozen lemon wedges.

Variations

For a version without smokiness, use silver tequila in place of mezcal.

Blue Devil

Feb. 23rd, 2022 05:21 am
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Blue Devil

1 1/2 oz (45 ml) genever
3/4 oz (20 ml) fresh lemon juice
3/4 oz (20 ml) maraschino
1/4 oz (10ml) blue Curaçao
Brandied cherry, to garnish

Combine all the ingredients in a cocktail shaker filled with ice and shake vigorously for 15–20 seconds, or until frosted on the outside. Strain into a coupe. Garnish with a brandied cherry.
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Pink Hot Chocolate
hands-on: 10 mins total: 10 mins Yield: 2 servings

Ingredients

2 cups whole milk or non-dairy milk
Kosher salt
½ teaspoon pure vanilla extract
2 ounces white chocolate, grated (about ½ cup)
2 tablespoons beet juice
Whipped cream, for serving
Ground cinnamon, for serving

Directions

Bring milk and a small pinch of salt to a simmer in a small saucepan over medium heat. Remove from heat and add vanilla extract and chocolate. Stir until chocolate is melted, about 1 minute. Stir in beet juice. Serve warm with whipped cream and cinnamon.
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Poinsettia Cocktail
Makes 1 cocktail

4 fresh cranberries
1 teaspoon sugar
½ orange slice for garnish
1 ounce Cranberry Juice
1 Tablespoon Grand Marnier
4 ounces Prosecco (or any other sparkling wine), chilled

Place cranberries in the freezer until frozen.

Place the sugar on a plate. Run the edge of the orange slice around the rim of a champagne glass to moisten. Dip the rim in the sugar.

Remove the cranberries from the freezer and place in the glass. Place the cranberry juice and Grand Marnier in the glass. Top with the Prosecco. Garnish glass with orange slice.
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The Santa Clause smash
prep time 10 minutes cook time 5 minutes total time 15 minutes servings 1

INGREDIENTS

GINGER HONEY SYRUP
1/2 cup honey
1 inch fresh ginger, chopped
8 lemon zest strips
8 fresh mint leaves
1/2 teaspoon vanilla extract

THE SANTA CLAUSE
1/2 cup pomegranate juice
2 ounces bourbon
Juice of 1/2 a lemon
1-2 ounces (2-4 tablespoons) ginger syrup
Ginger beer or sparkling water, for topping

INSTRUCTIONS

GINGER HONEY SYRUP
1. Bring 1/2 cup water, the honey, ginger, and lemon to a boil over high heat. Once boiling simmer for 3-4 minutes, then remove from the heat. Add the mint, cover and steep 10 minutes. Strain out the ginger and mint. Stir in the vanilla. Store in a glass jar in the fridge for up to 2 weeks.

THE SANTA CLAUSE
1. In a cocktail shaker, combine the pomegranate juice, bourbon, lemon juice, and 2-4 tablespoons of the ginger syrup. Shake to combine.

2. Strain into an ice filled glass. Top with ginger beer. Garnish with fresh mint and pomegranate arils, if desired.
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Frosted Mistletoe Margarita Punch
Prep time 10 minutes Total time 10 minutes Servings 8

INGREDIENTS

US-
3 tablespoons granulated sugar
2 tablespoons kosher salt
1 1/2 cups silver tequila
2 cups no sugar added cranberry juice
3/4 cup Cointreau (orange liquor)
1 cup fresh lime juice
3/4 cup fresh or frozen cranberries
1/4-1/2 cup honey, use more or less to your taste
Zest from 1 orange
3-4 cups ice
Rosemary and sugared cranberries, for serving (optional)

Metric-
3 tablespoons granulated sugar
2 tablespoons kosher salt
360 g silver tequila
506 g no sugar added cranberry juice
177.44 g Cointreau (orange liquor)
242 g fresh lime juice
75 g fresh or frozen cranberries
84.75 g honey, use more or less to your taste
Zest from 1 orange
709.76 g ice
Rosemary and sugared cranberries, for serving (optional)

INSTRUCTIONS
1. Combine the sugar and salt on a shallow plate. Rim each glass in salted sugar.

2. In a blender, combine the tequila, cranberry juice, orange liquor, lime juice, cranberries, and honey. Add the ice and blend until slushy. Add the orange zest and blend to combine. Pour into your prepared glasses. Garnish with rosemary and sugared cranberries, if desired. Drink!


SUGARED CRANBERRIES
1. In a medium bowl, stir together 2 cups fresh cranberries with 1/2 cup pure maple syrup. Let sit 10-15 minutes. Strain the cranberries, then add them to a parchment lined baking sheet.

2. Toss the cranberries with 1 1/2 cups granulated sugar until all the cranberries are coated. Allow the cranberries to dry, in a single layer, for at least one hour.
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Christmas Cookie Cocktail

Ingredients

2 oz. sugar cookie flavored coffee creamer
1 oz. vanilla flavored vodka
1 oz. half and half
1 oz. Kahlua
1 tbsp. Vanilla frosting
Christmas sprinkles
Ice

Instructions

To rim the glass, add a layer of Christmas sprinkles to a saucer.
Then, add a thin layer of frosting to the rim.
Dip the frosting layer into the sprinkles.
Add ice to your glass, followed by creamer, vodka, half and half, then Kahlua.
Give the drink a gentle stir to combine.
Enjoy!

Anjou Punch

Sep. 1st, 2021 05:18 am
nverland: (Cooking)
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Anjou Punch
TOTAL TIME: 40 MIN SERVINGS: 12

INGREDIENTS

Three 3-inch cinnamon sticks, broken into pieces, plus whole cinnamon sticks for garnish
1/2 cup sugar
Crushed ice
Orange and lemon wheels
12 ounces Cognac
12 ounces Belle de Brillet (pear liqueur)
9 ounces fresh lemon juice
6 ounces triple sec
12 ounces chilled Champagne

HOW TO MAKE

In a small saucepan, cover the broken cinnamon sticks with 1 cup of water and bring to a boil. Simmer over moderately low heat until reduced by half. Stir in the sugar until dissolved. Let cool, then strain through 
a fine sieve into a bowl; refrigerate until chilled.
Mound crushed ice in the middle of a large punch bowl. Using a long stirrer or spoon, slide orange and lemon wheels against the inside of the punch bowl, then push the crushed ice back to keep the fruit in place.
In a cocktail shaker, combine one-fourth each of the cinnamon syrup, Cognac, Belle de Brillet, lemon juice and triple sec; shake well. Add one-fourth of the Champagne and shake once, then add to the punch bowl. Repeat the shaking 3 more times with the remaining ingredients. Serve the punch in crushed-ice-filled glasses, garnished with cinnamon sticks and orange and lemon wheels.
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Grilled Peach Frappé
prep: 15 mins grill: 8 mins to 10 mins Servings: 4

Ingredients

2 fresh peaches, halved
3 ounces Southern Comfort *
2 teaspoons raw sugar
2 tablespoons fresh lime
2 tablespoons fresh lemon
¼ teaspoon pure vanilla extract
1 cup ice
Peaches

Directions

Step 1 - Grill peach halves on the rack of an uncovered charcoal grill, directly over medium coals, for 8 to 10 minutes or until tender and lightly browned. Midway through grilling, rotate peaches one-quarter turn to create crosshatch marks, "essential for best flavor," Steve says. (For a gas grill: Preheat grill, then reduce heat to medium. Grill peaches on rack over heat. Cover; grill as above.) Remove from heat; cool. Slip off peach skin, using a peeler if necessary.

Step 2 - In a blender container, combine peaches and remaining ingredients, except ice. Cover and blend on high for 20 seconds; add ice and blend until smooth. Serve at once in chilled glasses. Top each with a slice or two of fresh peach. Makes 4 cocktails.

* For a nonalcoholic option, omit Southern Comfort, increase to 3 peaches and add additional water, if needed to reach desired consistency.
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Watermelon Mimosa
Makes 2 to 3 cocktails.

Ingredients

1 cup watermelon juice (puree, strained)
1/2 cup light champagne (preferably not brut, but rather asti or similar)

Instructions

Divide watermelon juice among 2 to 3 champagne flutes. Fill with champagne and enjoy!
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Watermelon Lavender Frosé
makes four

FOR THE LAVENDER SYRUP
2 tablespoons dried lavender flowers
1/2 cup granulated sugar
1/2 cup filtered water

Cook’s Note: Always make sure you are using “food grade” or culinary lavender.

Combine flowers, sugar, and water in a 2-quart saucepan and place over medium high heat.
Heat, stirring often, until the sugar has dissolved and the syrup is simmering. Remove from heat and allow to cool for 30 minutes.
Strain the syrup and transfer to a small jar.

Cook’s Note: Syrup can be made up to several days in advance if stored in the refrigerator.

FOR THE FROSE
750 ml bottle semi-sweet Rosé
4 cups fresh watermelon, cubed
prepared lavender syrup
special equipment: ice cube trays

Pour the Rosé into 3 ice cube trays and freeze for 6-8 hours; until solid.
Spread the cubed watermelon evenly over the surface of a small baking sheet lined with parchment and freeze until solid; about 3 hours.
Approximately 15 minutes before you plan on serving your Frosé, remove the watermelon from the freezer and allow to sit at room temperature until it has softened slightly. This will help the melon to blend more smoothly.
In the base of your blender combine frozen Rosé cubes, frozen watermelon, and 8-12 tablespoons of the prepared lavender syrup.
I suggest beginning with 8 tablespoons and adjusting to taste.
Blend until very smooth, then pour into glasses and serve immediately.
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White Chocolate Covered Raspberry Cocktail
Servings 1

Ingredients

1 oz vanilla vodka
1 oz Godiva White Chocolate
.5 oz Chambord
.5 oz Frangelico
.5 oz Raspberry Puree (Optional)

Instructions

Rim the martini glass with a hard-shell white chocolate and place in freezer until hardened.
Combine all ingredients with ice in a shaker. Shake and Strain into Martini glass. Garnish with a White Chocolate cover raspberry.
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Cranberry Orange Margaritas
Prep time: 10 MINUTES cook time: 5 MINUTES (FOR THE CRANBERRIES)
Total time: 15 MINUTES + DRYING TIME FOR THE CRANBERRIES yields: MAKES 4-6 DRINKS

Ingredients

Sugared Cranberries
2 cups sugar, divided
2 cups fresh cranberries

Big Batch Margaritas
1 1/2 cups (12 ounces) silver tequila
2 cups (16 ounces) cranberry juice (not cranberry cocktail)
1/2 cup (4 ounces) orange juice
1/2 cup (4 ounces) orange liquor
3/4 cups fresh lime juice
2-4 tablespoons sugar or to taste (OPTIONAL)* or use sugared cranberries
Salt, for the rim
Sparkling water, to top the drinks with (OPTIONAL)
Lime + orange slices, for serving

To make just ONE drink
1 1/2 - 2 ounces silver tequila
2 1/2 ounces cranberry juice (not cranberry cocktail)
1/2 ounce orange juice
1/2 ounce orange liquor
1 ounce fresh lime juice
1/2-1 tablespoon sugar, or to taste (OPTIONAL)* or use sugared cranberries
Sparkling water, to top the drink with (OPTIONAL)

Instructions

Sugared Cranberries
Bring 1/2 cup water and 1/2 cup sugar to a boil until the sugar is dissolved, about 3-5 minutes. Remove from the heat and let cool slightly. Stir in the cranberries and let the cranberries sit in the sugar water for 1-2 hour or overnight. Strain the cranberries thoroughly, then add them to a parchment lined cookie sheet with sides. Add the remaining 1 1/2 cups sugar and gently toss until all the cranberries are coated in sugar. Allow the cranberries to dry, in a single layer for at least one hour.
Big Batch Margarita
Combine all the ingredients in a pitcher and stir to combine. Keep chilled in the fridge until ready to serve. When ready to serve, salt the rims of 4-6 glasses. Add ice to each glass and pour the margaritas over the ice. Top off with sparkling water if desired. Add the sugared cranberries and a lime wedge.
To make just ONE drink
Salt the rim of your glass. Combine all the ingredients in a cocktail shaker and fill with ice. Shake until combined and then strain into your prepared glass. Top with sparkling water if desired. Add the sugared cranberries and a lime and or orange wedge.
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Bloody Boulevardier
5 mins prep 0 mins cook 1 servings

Ingredients

1 oz bourbon
1 oz sweet vermouth
1 oz Campari
1 Lindsay Cocktail Onion
2 Lindsay sliced black olives

Cooking Directions

Stir all ingredients in a mixing glass with ice. Strain into a martini or coupe. Garnish with onion zombie eyes (instructions below). For extra spookiness, drop a small piece of dry ice into the glass to create vapor.

To make the garnish, cut a cocktail onion in half. With a paring knife, hollow out the two halves. Insert a sliced black olive into the hollowed onion. Skewer onto a cocktail pick.
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Candy Corn Cocktail
Serves: 2

Ingredients
2 oz orange liqueur
Juice of 1/2 lemon
2 tsp meringue powder
2 Tbsp water
4 oz candy corn infused vodka

INFUSED VODKA
1 1/2 vodka
3/4 pineapple juice
1 c candy corn


Directions Step-By-Step
1 Infuse Vodka by pouring Vodka into an airtight container, add candy corn. Once the candy corn dissolves add pineapple juice. This is a long process, please be patient.
2 Once the Vodka is infused start to make your cordial by adding 4 ounces of the candy corn vodka, the orange liqueur, lemon juice, meringue powder and water to a cocktail shaker filled with ice.
3 Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn. If you don't have martini glasses use small wine glasses.
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Froscato Sunrise
Total: 2 hr 50 min (includes freezing time) Active: 20 min Yield: 4 servings

Ingredients

1 1/2 cups orange juice, plus more for blending
One 750-milliliter bottle Moscato
1 cup pink lemonade, plus more for blending
1/4 cup plus 1 teaspoon grenadine
4 maraschino cherries

Directions
Special equipment: 4 ice cube trays

Mix together the orange juice with 2 cups Moscato in a large measuring cup or bowl. Pour the mixture into 2 ice cube trays. Mix together the lemonade, 1 teaspoon grenadine and the remaining Moscato in the same bowl and pour into 2 more ice cube trays. (You probably won't fill them completely.) Freeze for at least 2 hours or up to overnight. (See Cook's Note)
Put 1 tablespoon grenadine in the bottom of each of 4 glasses. Freeze for 30 minutes.
Add the orange ice cubes to a blender and blend until smooth and slushy, adding a little orange juice if necessary. Remove the grenadine glasses from the freezer. Spoon the slushy mixture evenly into the glasses.
Add the lemonade ice cubes to the blender and blend until smooth and slushy, adding a little extra lemonade if needed. Gently spoon the lemonade mixture on top of the orange juice mixture in each of the glasses. Top each with a maraschino cherry.

Cook’s Note

If you freeze the ice cubes overnight, bring them to room temperature to soften for 15 minutes before blending.
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Lemony Cooler

Lemony Cooler
Total Time Prep: 15 min. + chilling Makes 8 servings (2 quarts)

Ingredients

3 cups white grape juice
1/2 cup sugar
1/2 cup lemon juice
1 bottle (1 liter) club soda, chilled
Ice cubes
Assorted fresh fruit, optional

Directions

In a pitcher, combine the grape juice, sugar and lemon juice; stir until sugar is dissolved. Refrigerate until chilled.
Just before serving, stir in club soda. Serve over ice. Garnish with fruit if desired.

Nutrition Facts
1 cup: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 31mg sodium, 27g carbohydrate (25g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch, 1 fruit.

MIRUVOR

Jun. 20th, 2020 08:27 am
nverland: (ring tree nverland black icon)
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MIRUVOR
PREP TIME 10 mins COOK TIME 5 mins TOTAL TIME 15 mins Serves: 2

INGREDIENTS

350g - mead
2 strips - lemon peel
2 strips - orange peels
½ - cinnamon stick
1 Tbsp - dried rose buds, for tea
1 Tbsp - honey
Edible flowers

INSTRUCTIONS
In a small pot, combine your mead, orange and lemon peel, cinnamon stick, honey, and rose buds.
Heat on low-medium heat until it just comes to a simmer.
Turn off the heat, strain, and garnish with food grade petals

Variation: Remove the mead and replace with water or green tea. Increase the honey to 2-3 tbsp and add 2 tbsp of lemon juice.

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