3 eggs, separated
1/2 cup sugar
1/2 cup bourbon
1/4 cup light rum
2 cups milk
1 cup heavy whipping cream
Beat egg yolks until thick, add sugar slowly, then add bourbon slowly, add rum & milk, then chill
Beat egg whites & whipping cream separately & fold in with the rest.”
From Good Eats. This is so much better than anything from the supermarket!
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months (I’ve stored it a lot longer with no problem, but do so at your own risk!)
3 eggs, separated
1/2 cup sugar
1/2 cup bourbon
1/4 cup light rum
2 cups milk
1 cup heavy whipping cream
Beat egg yolks until thick, add sugar slowly, then add bourbon slowly, add rum & milk, then chill
Beat egg whites & whipping cream separately & fold in with the rest.
Best dusted with freshly grated nutmeg.
2 c. pomegranate juice
1.5 c vodka
1 c grenadine
1 c fresh blood orange juice
0.5 c fresh lime juice
Combine all ingredients in a pitcher, serve over ice.
All credit to my neighbor Allison for this one!
1/4 cup sugar
1/4 cup hot water
3/4 cup pomegranate juice
3/4 cup tequila (or more…)
1/2 cup fresh lime juice (about 6 limes)
1/4 cup orange liqueur
1. Stir together sugar and hot water until sugar is dissolved. Stir in pomegranate juice and next 3 ingredients.
2. Pour desired amount of pomegranate juice mixture into a cocktail shaker filled with ice cubes. cover with lide and shake for 30 seconds or until thoroughly chilled. Remove lid, and strain into chilled cocktail glasses. Repeat procedure with remaining pomegranate mixture. Serve immediately.
2 oz absolute citron
1 oz triple sec
1/2 oz fresh lime juice
1/2 oz homemade grenadine (may sub simple syrup)
1 oz cranberry juice
Combine, shake with ice, serve in a chilled martini glass. To kick it up a notch, throw in a shot of pomegranate liquor.
I like the deep red the grenadine brings to the party, especially since I’m not one for pink drinks.
Simply the best margaritas. We no longer bother getting them out because they never measure up.
4 tsp lime zest
1/2 cup fresh lime juice
4 tsp lemon zest
1/2 cup fresh lemon juice
1/4 cup superfine sugar
pinch salt
2 cups crushed ice
1 cup 100% agave tequila, preferably reposado
1 cup Triple Sec
Combine zests, juices, sugar, and salt, cover, refrigerate 4 to 24 hours (or longer)
Add alcohol & half the ice, shake well to combine.
Salt the glass rims
Serve over more ice.
I often use regular granulated sugar instead of superfine, it just needs more mixing. Giving it a whir in the food processor would work too.
I generally make up the mix (using a lot of long strips of zest–easier to strain out) and then make up margaritas as desired using equal portions of mix, tequila, and triple sec.
The sour mix freezes well in ice cube trays, then turn out into a zip-top bag. Combine equal portions mix, tequila, and triple sec and shake until the sour mix melts. Then add ice and continue as per above.
Best. Hot chocolate. Ever.
1/2 cup unsweetened cocoa powder
About 1/4 cup sugar (more as desired after you taste it at the end of cooking)
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/2 cup hot coffee
2½ cups milk
1 cup whipping cream
1/2 cup coffee liqueur such as Kahlua or Starbucks
Cinnamon-stick stirrers, optional
Puffs of whipped cream, optional
In a medium saucepan, combine the cocoa, sugar, cinnamon, nutmeg, allspice and salt. Blend in the hot coffee until smooth. Cook over medium heat, stirring constantly, about 2 minutes. Add milk and cream. Heat but do not boil. Remove from heat and stir in the liquor. Taste and adjust sweetness.
Serve in heatproof mugs with cinnamon sticks and whipped cream garnish.
I make up a double batch of the chocolate/spice mix and store it in the pantry. A half batch makes two generous servings. I use 1/3c mix to half the wet ingredients
