“DRINKS RECIPES Collection”
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MULLED CIDER
12 cups apple cider
1 1/2 tsp. whole cloves
1 1/2 tsp. whole allspice
6 sticks cinnamon
1 1/2 cups brown sugar
1 bottle Calvados or applejack
Put the cider in a large saucepan. Add the spices tied incheesecloth and the brown sugar. Bring to a boil, stirringgently to dissolve sugar. Simmer for 10 minutes to blendflavors. Add Calvados. Simmer for 1 minute; discard spices. Serve in heated mugs. Makes 18 drinks.
Cranberry Daiquiri Slush cocktail drink recipe
2 cups (500 mL) Ocean Spray Cranberry Cocktail
1/2 cup (125 mL) lemon juice
1/2 cup (125 mL) lime juice
1/2 cup (125 mL) sugar or to taste
1/3 cup (75 mL) rum
Combine all ingredients in an 8-inch (20 cm) square non-metal pan; stir until sugar is dissolved.
Cover and freeze 6 hours or overnight.
To serve, scrape a fork over the surface of the frozen mixture and spoon a heaping cup (250 mL) into a 10 oz (300 mL) glass.
Add a little more cranberry cocktail and stir to form slush.
Makes 6 servings.
Festive Drink Recipes
TOM & JERRY
Take 3 fresh eggs. Beat yolks and whites separately.
Add and blend 6 ounces granulated sugar to whites while beating. Add well-beaten yolks to whites.
Stir in 6 drops of vanilla and 1/16 teaspoon baking soda.
Put 2 tablespoons of this batter into a Tom & Jerry mug or teacup.
Add 1 ½ ounces of Seagram’s 7 Crown.
Fill with boiling milk and sprinkle nutmeg on top. 15 Servings
EGGNOG PUNCH BOWL
Take 6 fresh eggs. Beat yolks and whites separately, adding ½ lb. sugar to whites and beat until stiff.
Add well-beaten yolks to whites; beat thoroughly together.
Stir in 1 ½ ounces rum. Add Seagram’s 7 Crown, 1 pint of cream, 1 pint of milk.
Stir ingredients well. Serve cold with grated nutmeg on top. 10 Servings
HOT BUTTERED RUM
Mix 2 teaspoons sugar with 2 tablespoons of hot water.
Add 1 jigger (1.5 oz. - 2 oz.) dark rum and butter (size of marble.)
Fill the cup with hot water. Single Serving
CHRISTMAS CIDER
Add 1 gallon apple cider, a 5th of cream sherry, 1 cup cranberry juice, 1 cup raisins, 6-10 whole cloves, 3-5 cinnamon sticks and 6-10 allspice.
Heat on low temperature, serve and enjoy!
WASSAIL
In a large pot, combine 2 quarts water and 2 cups sugar.
Boil for 10 minutes. Add ½ tablespoons cloves, 3 cinnamon sticks and 1 ½ tablespoon candied ginger to liquid mixture and let stand in a warm place for 1-hour.
Lift out spices with a straining spoon. Add 2 quarts of orange juice, ½ pint (1 cup) lemon juice and 1 gallon of apple cider. Boil on low heat. Serve hot.
HOT BUTTERED PINEAPPLE DRINK
In a large sauce pan, combine 1 (48 ounce) can pineapple juice, 2/3 cup of orange juice, 2 tablespoons butter or margarine, 2 teaspoons brown sugar and 4 cinnamon sticks.
Bring the mixture to a boil. Reduce the heat and let simmer for 20 minutes.
Remove the cinnamon sticks and serve hot. Makes 5 Cups
VANILLA COCOA
In a saucepan, combine 1 1/3 cup granulated sugar and ¼ cup cocoa.
Add a few tablespoons of milk and heat over medium high heat, stirring constantly.
When the sugar, cocoa and milk have formed a paste, add 1 quart of milk plus ¼ teaspoon vanilla extract or ½ teaspoon cinnamon and heat until steaming.
Pour into mugs and top with whipped cream if desired. Serve immediately. 4 Servings
WARM AND SPICY AUTUMN PUNCH
Preheat oven to 350 degrees F (175 degrees C). Stud 2 whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine 6 cups apple juice and 1 cinnamon stick. Bring mixture to a boil, and reduce the heat to medium, and simmer 5 minutes.
Remove from heat, and stir in ¼ teaspoon nutmeg, ¼ cup honey, 3 tablespoons lemon juice and 2 ¼ cups pineapple juice.
Serve hot in a punch bowl with the clove-studded baked oranges floating on top. 16 Servings
CRANBERRY SUNRISE
Combine 1 ½ cups sugar and hot water. Stir until dissolved and cool. Add 1 cup fresh lemon juice and ½ cup fresh orange juice and stir thoroughly.
Fill four glasses with ice. Pour juice mixture in each glass until half full.
Pour cranberry juice slowly over the lemonade mixture so the drink is in layers of color.
Garnish with orange slices for even a more colorful presentation. 4 Glasses
California Avotini
A refreshing and festive cocktail, courtesy of the California Avocado Commission.
Use a small melon scoop to make the avocado pearls.
Recipe makes one avotini.
Ingredients
• 1/4 Cup lemon-flavored vodka
• 3 Tbsp fresh lemon juice
• 1 Tbsp simple syrup
• California Avocado Pearls
Instructions
In a cocktail shaker, combine ice, 1/4 cup lemon-flavored vodka, 3 tablespoons fresh lemon juice, and 1 tablespoon simple syrup. Shake vigorously; strain into a martini glass.
Garnish with avocado pearls inside the glass.
Brandied Lemon Drink:
(makes 2)
2/3 cup lemon juice
2 tablespoons Honey
2 tablespoons brandy
1 cup boiling water
1 cinnamon stick
Combine all ingredients, if required later on, reheat without boiling.
Mulled Cider: (makes 6)
6 cups Apple Cider
2 tablespoons Sugar
4 Cinnamon sticks (optional garnish)
10 cloves
In saucepan bring all ingredients to boil, stirring occasionally to dissolve sugar.
Reduce heat to low and barely simmer for 30 minutes. Strain to remove spices. Serve warm in mugs with cinnamon stick to stir with if desired.
Orange and Apricot Drink:
(makes 2)
2 cups fresh orange juice
2 tablespoons apricot Jam
2 tablespoons Grand Marnier
1 teaspoon nutmeg
Combine orange juice, apricot jam and nutmeg, heat until mixture begins to boil.
Remove from heat; add Grand Marnier. Strain liquids and serve.
Sweet Nutmeg Milk DRINK RECIPE:
Milk contains substances that help restore feelings of calmness.
When drunk at bedtime it can enhance restful sleep. The additions of honey and nutmeg give a soothing and tasty twist.
The first food that we consume as babies, milk has a soothing effect on the nervous system.
It contains peptides that help to relieve stress and anxiety, and reduce nervous tension that can lead to insomnia.
Many people find milk helpful in cases of indigestion – another common cause of wakefulness – particularly if it is sipped warm. When drunk with honey and a sprinkling of nutmeg, a mug of warm milk makes a perfect bedtime nightcap.
If you suffer from an allergy or sensitivity to dairy products, you can substitute goat, soya, rice or oat milk for cow’s milk. This recipe makes one serving, but you can easily multiply the ingredients for two or more people.
250ml / 8fl oz 1 cup of whole or semi-skim (low fat) milk
10ml / 2 teaspoons clear Honey
grated nutmeg
• Heat milk gently in a sauce pan, to just below the boiling point.
• Do not boil or scald the milk.
• Remove from the heat and whisk (beat) until frothy.
• Stir in the Honey
• then pour into a large mug and
• grate a light dusting of nutmeg over the milk.
Caution: use nutmeg sparingly. Although in small quantities its active ingredient, myristicin, enhances sleep and pleasant dream, in large doses (2-3 teaspoons) it is highly toxic and can cause hallucinations, nausea and vomiting.
Warming eggnog DRINK RECIPE:
This Scandinavian / American drink is usually served cold, but this is a warm and creamy version, guaranteed to soothe and relax on a chilly night.
Delicious eggnog is spicy and rich, so a little goes a long way – a normal serving is about the size of a small wineglass.
The drink can also be made without alcohol – substitute 7.5ml / 1 ½ teaspoons of rum flavoring / essence for the actual Rum.
Serves 2:
250ml / 8fl oz / 1 cup double (heavy) cream
1 long strip of orange rind (skin / peel)
1.5ml / ¼ teaspoon grated nutmeg spice
1 cinnamon stick (bark scroll) or a sprinkle of grated cinnamon on top of drink
2 eggs – yolks separated from the whites.
30ml / 2 tablespoons caster (fine crystal) sugar
75ml / 2 ½ fl oz / 1/3 cup golden Rum
cinnamon stick to serve - as stirring spoon, garnish
• Warm the drinking glasses by gently putting them in hot water.
• Pour the cream into a small sauce pan
• Add the orange rind, nutmeg and cinnamon stick and bring slowly to the boil
• In a mixing bowl beat the egg yolks with the sugar until it is a really pale colour and creamy texture.
• When the cream is gently boiling, pour it onto the egg mixture and beat well with a spoon or whisk
• Return the mixture to the pan and stir over a very gentle heat until it forms a “custard” as thick as pouring cream.
• Do not overheat the mixture or it will “curdle” into runny lumps instead of a smooth thick liquid.
• Warm the rum in another pan
• Stir rum or (rum essence flavour) into the egg custard, then whisk the egg whites until soft peaks form (softly firm texture) and very slowly and gently fold (stir) the egg white into the hot custard. Do not beat it or briskly stir the mix as that will remove the air trapped in the egg whites, which is needed to make the drink mixture light and “fluffy”.
• Serve in the warm glasses, with a cinnamon stick as a decorative “stirring stick”
Comforting Hot Toddy:
Serves 2:
2 strips of lemon rind (peel)
4 slices fresh root ginger
5ml / 1 teaspoon of Honey
175ml / 6 fl oz / ¾ cup water
175ml / 6 fl oz / ¾ cup whiskey or bourbon.
• Put the lemon rind, ginger, honey and water in a small sauce pan and bring to the boil.
• Remove the pan and leave to cool for 5 minutes.
• Stir in the alcohol and allow time for it to warm through.
• Rest a silver spoon in each pre-heated glass and train in the warm toddy.
• Sip slowly.
All the fruit juice recipes serve one. You can double or triple the recipes to serve more people.
Lemon~Lime Ginger Ale
1 apple, cored and sliced
½ inch fresh ginger (less if you find the taste too strong)
handful of grapes
1/4 lemon
1/2 lime
sparkling mineral water
Remove the grapes from the stem. Juice the apple and ginger together, then juice the rest of the fruit. Pour the juice in a large glass and fill to thetop with sparkling water and serve with ice.
Fruit Punch
1 apple, cored and sliced
6 strawberries, fresh or thawed from frozen
1/2 orange, peeled and sectioned
Process the fruit in a juicer and serve.
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Peach-Pear-Apple Juice
2 peaches, remove seed
1 pear, sliced
1 apple, cored and sliced
Process through a juicer and serve.
Gingered Apple Cidar
3 apples, cored and sliced
1 inch piece ginger
Process through a juicer and serve.
FRUIT SMOOTHIES RECIPES:
Apricot~Pineapple~Strawberry Shake
1/4 cup crushed pineapple, canned or fresh
1 fresh apricot, diced, seed removed
6 strawberries, frozen
1/2 banana, cut in chunks, frozen
1 1/2 cup water
1 tbsp. skim milk powder
1 heaping tbsp. high-quality protein powder (optional)
In a blender, process fruit with the rest of the ingredients. Blend untilthoroughly mixed and serve.
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Banana~Strawberry Shake
1 banana, cut in chunks, frozen
6 strawberries, frozen
1 1/4 cup water
1 tbsp. skim milk powder
1 heaping tbsp. high-quality protein powder (optional)
In a blender, process all the ingredients until thoroughly mixed and serve.
Tropical Shake
1/2 mango, peeled, seed removed
2 tbsp. frozen pina coloda mix (or 1/8 tsp. natural coconut extract)
1/2 banana, cut in chunks, frozen
4 strawberries, frozen
6 ice cubes
1 1/4 cup water
1 heaping tbsp. high-quality protein powder (optional)
In a blender, process all the ingredients until thoroughly mixed and serve.
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Banana~Berry Shake
1/2 banana, cut in chunks, frozen
1/2 pear, cored and sliced
1/4 cup frozen blueberries
1 1/4 cup water
1 tbsp. skim milk powder
1/8 tsp. cinnamon
1 heaping tbsp. high-quality protein powder (optional)
In a blender, process all the ingredients until thoroughly mixed and serve.
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Banana~Orange~Strawberry Shake
1/2 banana, cut in chunks, frozen
6 strawberries, frozen
1/2 cup orange juice
1/2 cup water
1 tbsp. skim milk powder
1 heaping tbsp. high-quality protein powder (optional)
In a blender, process all the ingredients until thoroughly blended and serve
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RUSSIAN BEVERAGE & SWEET RECIPES
Ancient Happy Cherry Honey
Description
Honey beverage was an obligatory drink of the nobility. Monastery honey beverages were known as the most famous. Many tzars sent their cooks to perfect honey cooking skills to monasteries. To improve the taste and colour, they could add fruit juices or berries. Diluted with juice, honey didn't contain any alcohol and was considered as the most splendid vitaminous beverage.
Method
Put honey in enamel pan, add water and boil stirring regularly and taking froth off. Put well washed cherries without bones in the bottle with a narrow neck and pour warm syrup over. Cover bottle with a wet sheet and leave in a warm place for three days to ferment. After that cork the neck with a sackcloth up and put in the cellar. You can taste honey beverage three months later, it will be as better as longer will be season.
Ingredients
• 1 kg honey.
• 2 c water.
• 2 kg cherries.
Apple Cider
Description
Cider is an ancient low alcohol beverage, made from apple juice and sugar. Cider is known for its tender apple aroma an sour-sweet taste. Any apples, except rotten ones, can be used to make cider.
Method
Wash apples carefully, slice and core them. Coarse in a grinder, put in a container, add sugar (1 kg apple mince - 150 g sugar) and tie up with gauze and leave in a warm place for 2-4 days. Apple mince float to the surface and the juice is on the bottom. Strain the juice and squeeze apple mince. Add more sugar (1 l apple juice - 120 g sugar), cover the container tightly and leave for 15-20 days to ferment. When the fermentation is over, bottle cider and cork up.
Ingredients
• apples.
• sugar.
Beet Kvas
Description
Interesting recipe for lovers of new taste.
Method
Slice beet and pour over cold water/ Bring to boil and cook on low heat until done. Strain beet water in a jar, add vinegar, and cool down. Then add sugar, yeast and leave to brew. In 24 hours kvas can be served.
Ingredients
• 3 ea beets.
• 3 l water.
• 1 ts yeast.
• 1 ts 9% vinegar.
• 4 tb sugar.
Berry Kisel
Description
Kisel is a fruity, smooth and creamy dessert which is served cold in bowls or, if diluted with milk, served as a delicious drink. Kisel is often made with fresh fruit juice (with or without the pulp) or with milk or almonds.
Method
Hull, wash, and dry the berries. Puree in a blender or food processor, then push through a fine sieve into a bowl, reserving the juice and the pulp. Put the pulp into a 3-quart saucepan, add 1 1/2 quarts of water and all but 1-2 tablespoons of sugar and stir the mixture. Stir the potato starch into the bowl of berry juice. Bring the pulp mixture to a boil and vigorously stir in the starch-juice mixture. Return to a boil and remove from the heat. When cooled somewhat, pour the Kisel into desert bowls or glasses. Sprinkle with the remaining sugar to prevent a skin from forming, then refrigerate for 1 hour.
Kisel could be served as is, or accompanied with glasses of milk or half-and-half.
Ingredients
• 1 quart strawberries, raspberries, or blackberries, or a combination.
• 1 cup sugar.
• 6 tablespoons potato starch.
• 6 cups milk, or half-and-half.
Cherry Nalivka
Description
Nalivka is Russian beverage with alcohol, made from different fruits and berries(apple, pear, apricot, cherry, black current, blueberry, strawberry, cowberry, birdcherry, rowan). It has much common with liqueur, but it is not the same.
Method
Wash cherries very well, dry on the sun for 2 days. Put cherries in a big bottle almost up to the top and fill up with vodka. Let stew for 1-2 months in the room, then filter in small bottles, cork them up. Keep the bottles in the cellar. Sugar on your taste is added before serving.
Ingredients
• Cherries.
• Vodka.
• Sugar.
Cherry-Lemon Drink
Description
This incredibly delicious beverage can become the hit of any season.
Method
Combine cherry juice with lemon one, add sugar to it and stir until dissolved. Then add salt to taste and bring to a boil on low heat for 5 minutes and cool down. Pour in cold milk and mix in a mixer. Serve cold.
Ingredients
• 1 c cherry juice.
• 2 tbs lemon juice.
• 3 tbs sugar.
• 2 c pasteurized milk.
• salt to taste.
Cranberry Kisel
Description
Kisel is sweet dense beverage made from berry or fruit juices with sugar and starch. Kisel is very useful for kids and adults as well.
Method
Wash cranberries carefully,squeeze the juice and put it in the fridge. Pour over squeezed berries hot water and bring to boil on a low heat. After that drain through the sieve. Add sugar and bring to boil. Dissolve starch in cold boiled water and pour in stirring regularly, bring to boil. Take from the heat and add cranberry juice stir thoroughly.
Ingredients
• 1 l water.
• 1 c cranberries.
• 3/4 c sugar.
• 3 tb starch.
Dried Fruit Compote
Description
This is one of the favorite wintertime desserts in Russia. Dried fruit contains a lot of vitamins that are so necessary in cold winters.
Method
In a non-reactive saucepan, combine the dried fruit and water and bring to a boil over medium heat. Add the honey, sugar, and stir until the sugar and honey are dissolved, about 2 to 3 minutes. Scrape the seeds from the vanilla bean into compote and then add the bean. Reduce the heat to low and simmer, covered, for 1 ? hours. Add the lemon juice. Refrigerate before serving.
Ingredients
• 1 1/2 pounds mixed dried fruit compote.
• 5 cups water.
• 2 tablespoons honey.
• 3 tablespoons sugar.
• 1 small vanilla bean.
• 2 tablespoons fresh lemon juice.
Fruits and Nuts in Cognac
Description
This drink will be not only a delicious dessert on the holiday table, but also an excellent gift if you pour the cognac in a beautiful bottle.
Method
Put all the ingredients in a glass bottle and pour over cognac. Cover tightly and leave in a dark place for 3 weeks.
Ingredients
• 250 g dried figs.
• 125 g dried dates boneless.
• 125 g walnuts.
• a pinch of cinnamon.
• 1 ts vanilla.
• 4 ea cardamom seeds.
• 1/2 ea lemon peel.
• 50 g sugar.
• 0,75 l cognac.
Gogol-Mogol
Description
Mysteriously named Gogol-Mogol is a deliciously rich and sweet dessert reminiscent of eggnog, made of raw egg yolks beaten with sugar, lemon juice, and cognac. It’s considered the best remedy for a singer’s sore throat. Without cognac, it can be served to children.
Method
Combine raw egg yolks and sugar in the bowl of an electric mixer and beat at low speed for 1 minute. With a rubber spatula, scrape up any sugar that may have stuck to the bottom of the bowl. Beat for 10 seconds more, gradually turning to maximum speed, then beat for 3-4 minutes, or until the mixture is pale yellow and thick. Add the brandy, liqueur, lemon juice, and grated rind of 2 lemons, and beat at maximum speed for 4 minutes, or until the mixture is very thick. Refrigerate for 30 minutes or more, up to 2-3 hours.
Ingredients
• 12 egg yolks, raw.
• 9 tablespoons sugar.
• 2 tablespoons brandy.
• 2 teaspoons orange liqueur.
• 2 tablespoons freshly squeezed lemon juice (optional).
Kumis
Description
Kumis, favorite Kazakh drink is a milk product from mare (cow) milk, considered restorative and tonic.
Method
Bring to boil milk, water and sugar, then cool down. Add kefir or clabber and leave in a room until it is sour. After that add yeast and leave until fermentation. Mix carefully, strain and bottle. When kumis bubbles, it is ready to be served.
Ingredients
• 1 l milk.
• 1 c water.
• 3 tb sugar.
• 2 tb kefir or clabber.
• 5 g dry yeast.
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