Drinks (Alcoholic/Non-alcoholic)
Banana
Orange Frost
COFFEE
MAPLE by: CHEF NORM
Cranberry-Cherry
Cooler
Dinosaur
Punch
Easy
Punch (Bubbly)
Iced
Coffee
Irish
Coffee
Kentucky
Derby
Kiwi-Peach
Refresher
MOCK
CHAMPAGNE
My
Lemonade Syrup
Pineapple-Apricot
Crush
Purple
Cow Shake and More
Raspberry
Frosty
Sunset
THAI
TEA
U-238
Punch
White
Sangria Punch (Nonalcoholic)
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Iced Coffee
Servings: 6
1/4 c Coffee; instant, regular or
1/4 c Sugar or low calorie sweeten
1 ea Milk; cold
Dissolve instant coffee and sugar in hot water. Stir in 1 litre of
cold milk and and add ice. For mocha flavour, use chocolate milk
and
reduce the sugar to taste. For single serving: dissolve 1 tbsp of
instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of
cold
milk and stir.
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Irish Coffee
Servings: 2
1 1/2 c Warm water
1 T Instant coffee crystals
1/4 c Irish whiskey
1 x Brown sugar to taste
1 x Dessert topping *
* Dessert topping should be in a pressurized can.
In a 2-cup measure combine water and instant coffee crystals.
Micro-cook, uncovered, on 100% power about 4 minutes or just till
steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs.
Top each mug of coffee mixture with some pressurized dessert topping.
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COFFEE MAPLE by: CHEF NORM
Here's a warm, delightful drink to make you forget about being cold
on those
Fridgid New England evenings.
Half a cup strong coffee
Two teaspoons maple syrup
Peach schnapps to taste
Two teaspoons of chocolate syrup
Crumble in a cinnamon stick
Mix all ingredients in a tall glass or coffee mug.
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Pineapple-Apricot Crush
Yield: 4 servings
12 oz Pineapple Juice; Chilled, 1 Can
8 3/4 oz Apricot Halves; Undrained, 1 Can
6 Ice Cubes; Up To 8 Can Be Used
Blend the first two ingredients in a blender container, until the
apricots are pureed. Add the ice cubes 1 at a time until you reach
a
slushy consistency. Before making the drink, check the owners manual
about ice cubes. A heavy duty machine will do them just fine.
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Cranberry-Cherry Cooler
Yield: 4 servings
1 Envelope Unsweetened Cherry-
-Flavored Soft Drink Powder
1/4 c Sugar
1/2 c Orange Juice
16 oz Cranberry Juice Cocktail; Chilled, 1 Bottle, 2 Cups
Ice
Combine all of the ingredients except the ice in a blender container
and blend until the drink powder and sugar are dissolved. Serve
the
mixture over the ice.
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MOCK CHAMPAGNE
Yield: 12 servings
2/3 c Sugar
2/3 c Water
1 c Grapefruit juice
1/2 c Orange juice
3 tb Grenadine syrup
28 oz Ginger ale; chilled
Combine sugar and water in saucepan over low heat. Stir until sugar
is
dissolved. Bring to boil and boil 10 minutes. Cool. Add sugar syrup
to
grapefruit and orange juices. Chill thoroughly. Add grenadine and
ginger ale just before serving.
Makes about 1 1/2 quarts
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Sunset
Yield: 1 servings
2 ts Grenadine
1/3 c Orange juice; *
1/3 c Pineapple juice; *
-Ice cubes
Lemon slice; for garnish
* approximate amounts, depends on the size of the glass
Choose a large, well shaped, stemmed glass. Put a layer of grenadine
in the bottom of the glass. Fill glass with ice cubes (important).
Pour equal amounts of orange and pineapple juice over the ice cubes.
Top with a lemon slice. Add a dash of grenadine on top. Voila! A
beautiful sunset!
SERVES:1
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Kentucky Derby
Yield: 10 servings
4 Mint sprigs; up to 5 sprigs
1 1/2 c Sugar
2 c -Cold water
3/4 c Lemon juice; fresh if
-possible
1 1/2 qt Ginger ale
--------------------------GARNISH-------------------------------
Lemon slices; thin
"A mock mint julep drink."
Rinse the mint and discard stems. Place the sugar, water, and lemon
juice in a medium-sized bowl, mix, and stir in the mint leaves.
Allow
to stand for 30 minutes.
Fill a large pitcher with ice cubes and strain the liquid over the
ice. Add the ginger ale and lemon slices, and serve.
SERVINGS: 10 TALL GLASSES
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White Sangria Punch
(Nonalcoholic)
Yield: 12 servings
4 c White grape juice
1 c Pink grapefruit juice
1 tb Lime juice
1 Club soda;bottle, 750 ml
-chilled
Pink grapefruit slices
In large pitcher, combine grape, grapefruit and lime juices;
refrigerate. Just before serving, add soda water and grapefruit
slices. MAKES 12 SERVINGS, each 3/4 cup Per sering: 60 calories,
negligible protein, no fat, 15 g carbohydrate SOURCE: Canadian Living
magazine
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Easy Punch (Bubbly)
Yield: 10 servings
2 qt White Grape Juice
2 l Diet 7-Up
1 l Bottle Club Soda
Mix ingredients. Serve well chilled. Tastes like champagne!!
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U-238 Punch
Yield: 12 servings
1 qt Rum
1 qt Vodka
1 qt Strawberry juice
1 qt Orange juice
1 qt Pineapple juice
1 pt Fresh strawberries
1 pt Orange wedges
1 pt Pineapple chunks
Mix all ingredients well. Chill. Serve as you would punch.
This beverage's motto is: Hiroshima's favorite since '45. Guaranteed
to
bomb you into the next decade!
NOTE: Orange juice and wedges and pineapple juice and chunks can
be
substituted for your favorite fruit. However, the strawberries
and juice is considered MANDATORY! The vodka can also be
substituted for your favorite booze, but rum is MANDATORY!
The general rule of thumb for this recipe is: two quarts of booze
(one
of which MUST be rum), and three quarts of fruit juice
including 1 pint of accompanying FRESH fruit (one of the fruits
MUST be strawberries)
Personal Note: I "discovered" this one at the 1979 Milwaukee
Summerfest. Two fellow audience members were passing this stuff
around in a plastic milk jug several hours before Seals & Crofts
were to go on. How come this stuff didn't eat through the jug
is beyond me, but the drink (more of a "punch") is very tasty.
I thank those two intrepid people for this recipe.
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My Lemonade Syrup
Yield: 1 servings
5 lb Sugar
2 oz Citric acid
1 oz Tartaric acid
6 c Boiling water
6 Lemons
Dissolve in boiling water, the sugar and acids. Grate 4 lemons and
use juice from 6 lemons. Add to boiling water. Keep bottled in frig.
Mix in a 5 part water to 1 part syrup ratio.
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THAI TEA
Yield: 6 servings
8 c Water
6 tb Thai tea
Sugar
Ice cubes
Half and half; -=OR=- sweetened condensed milk
Bring water to boil. Add tea and steep 5 minutes. Strain and season
to
taste with sugar. Cool, then chill in refrigerator. When ready to
serve, place ice cubes in each of 6 tall glasses. Pour tea over
ice,
leaving room to add half and half to taste.
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Kiwi-Peach Refresher
Yields: 2
4 large ice cubes or 1/2 cup crushed ice
1 cup skim milk
2 tbs plain nonfat yogurt
1 kiwifuit, peeled & chunked
1 peach, pitted & chunked
opt. kiwi slices for garnish
Place ice in blender add milk, yogurt, kiwi, & peaches, in that
order. Cover and blend on high for 15 secs. Switch off. Now pulse
switch at the highest level your blender has, if it has an ice crush
setting use that one, for another 15 secs or til the drink is the
consistancy you want it to be. Pour into glasses and garnish with
kiwi slices on rim.
50 cals. 3 g protein, 10 g carb, .3 g fat, 1 mg chol.,40 mg sodium
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Raspberry Frosty
2 cartons (8 ounces each) raspberry yogurt
1 cup cold milk
1 scoop raspberry sherbet
Club soda, optional
Fresh mint, optional
Place yogurt and milk in blender container; cover. Puree until smooth
and frothy. Blend in club soda to add carbonation, if desired. Top
with one scoop of raspberry sherbet and, if desired, fresh mint.
Serve
immediately in tall chilled glasses. Yield: 3-3/4 cups
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Purple Cow Shake and More
Yield: 1 servings
-------------------------PURPLE COW------------------------------
1/3 c Purple grape juice
3 lg Scoops vanilla ice cream
-------------------------BROWN COW------------------------------
2 Scoops Chocolate Ice Cream
12 oz Root Beer
----------------------ROOT BEER FLOAT---------------------------
2 Scoops vanilla ice cream
12 oz Root Beer
--------------------------COLA COW-------------------------------
2 Scoops vanilla ice cream
12 oz Cola
-------------------------ORANGE COW------------------------------
2 Scoops orange sherbet
12 oz Lemon-Lime Soda
-------------------------CREME COW------------------------------
2 Scoops Vanilla ice cream
12 oz Cream soda
For Purple Cow:
Put grape juice and ice cream in blender container. Cover and blend
on high speed 10 to 15 seconds. Pour into tall glass. Serve right
away.
Others: Place one scoop of ice cream or sherbet in a tall glass.
Fill each with about 3/4 cup of carbonated beverage. Top with other
scoop of ice cream or sherbet.
Serve immediately with straw and long handled ice tea spoon.
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Dinosaur Punch
Yield: 6 cups
6 oz Frozen lemonade concentrate Thawed
1/2 c Frozen limeade concentrate Thawed
1 c Water
2 Drops green food color (if Desired)
1 Liter bottle (4 1/2 Cup)
Lemon-Lime carbonated Soda Chilled
In large non metal pitcher, combine concentrates and water. Add food
color, blend well.
Just before serving, add lemon lime soda, stir gently to blend. Serve
over ice.
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Banana Orange Frost
Yield: 2 servings
1 Ripe banana, peeled
1/2 c Orange juice
1/2 c Cold milk
1 c Orange sherbet
-------------------------ADDITIONAL------------------------------
Orange Sherbet
-------------------------VARIATION------------------------------
1 Ripe banana, peeled
1/2 c Pineapple juice
1/2 c Cold milk
1 c Pineapple sherbet
-------------------------ADDITIONAL------------------------------
Pineapple sherbet
Mash banana in small bowl with a fork. Stir in juice. Beat mixture
with a mixer until smooth. Stir in milk and one cup sherbet. Beat
until smooth. (or use blender)
Pour into two tall glasses. Top each glass with several scoops or
sherbet.
Decorate each glass with an orange slice if you like.
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