Beverages

Apricot Wine

Ingredients

  • 1 pound apricots, dried
  • 4 quarts water, warm
  • 6½ cups sugar
  • 2¼ cups brown sugar
  • 1½ cup raisins
  • 1 tablespoon ginger
  • 2 lemons, thinly sliced
  • 2 oranges, thinly sliced
  • ½ cup yeast

Directions

  1. Wash apricots several times changing water with each wash.
  2. Dry and cut in halves.
  3. Place in a large crock and pour on warm water, reserving ½ cup to dissolve [yeast]] cake.
  4. Stir in sugars, fruit, raisins and ginger.
  5. Add dissolved yeast and mix well.
  6. Cover with top of the crock and let stand for 30 days, stirring mixture every other day.
  7. After 30 days, strain mixture and bottle.

Banana Beer

Ingredients

  • 5 ripe bananas, mashed
  • 5 oranges, juice from
  • 5 lemons, juice from
  • 5 cups sugar
  • 7 cups water

Directions

  1. Mix together and freeze.
  2. Fill large glass ⅓ full (or more) with frozen mixture and add 7-Up®, Sprite®, ginger ale, etc.

 

Kentucky Mule

Ingredients 

  • 1 1/2 -2 shots Bulleit bourbon
  • Squeeze of fresh lime juice
  • Top with ginger beer or ginger ale
  • Fresh Mint leaves (optional)

Directions

  1. Build over cubed ice – top with ginger beer.
  2. Tear and rub mint leaves. Place and stir drink.

B-52

Ingredients

  • 1 measure Kahlúa
  • 1 measure Bailey’s Irish Cream
  • 1 measure Grand Marnier

Directions

  1. Pour ingredients over the back of a spoon and let them flow down the side of a straight sided glass.

Watermelon Juice

Directions

  1. Slice the watermelon lengthwise into slices 1 to 2 inches thick.
  2. Carefully cut away the rind and discard.
  3. Place as much of the fruit as will fit into a food processor and process until smooth, about 15 seconds.
  4. Press through a fine sieve and discard seeds and pulp.
  5. Pour the juice into a pitcher.
  6. Repeat this process until all the watermelon has been blended and sieved.

Chocolate Chai Tea

Ingredients

  • 1/4 cup water
  • 1 chai tea bag OR black tea bag
  • 3 tablespoons white sugar
  • 2 tablespoons unsweetened cocoa powder, preferably Dutch-process
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • sweetened whipped cream
  • 2 (3 inch) cinnamon sticks

Directions

  1. Bring the water to a boil in a small saucepan.
  2. Add the tea bag, cover, and remove from the heat.
  3. Let stand for 3 to 5 minutes.
  4. Remove the tea bag and stir in the sugar and cocoa.
  5. Return to the stove over medium heat and bring just to a boil.
  6. Mix in the milk, vanilla, cinnamon and nutmeg.
  7. Heat through but do not boil.
  8. Pour into mugs and top with whipped cream and a cinnamon stick garnish.



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