THE COCTAIL LOUNGE
Margie Hayes Owner
THE MENU
Absolute Stress.... Aggravation....Canadian Coffee....Angel's Face....Astronaut.... Baja Side Car....Bandera Mexicana....Bermudian Rose ....Blue Hawaii....Blue Motorcycle.... Choc. Banana Pina Coladas....Coral Reef....Easy Bahama Mama.... Flora & Taco's Drink....Godiva Peppermint Kiss....Golden Apricot Nog
Mock Orange Julius ....Mock Peach Daiquiri.... Pina Colada....Strawberry Sunrise.... Blueberry Blitz....Brazilian Iced Choc. Coco-Cola.... Christmas Cranberry Punch.... Cranberry Tea....Dishwater Punch....Frosty Fruit Cooler ....Gopher Orange Ice....Homemade Ginger Beer....Kentucky Derby.... Mock Champagne Coctail.... Pineapple Cooler....Spanish Fresh Fruit Frappe....Virgin Mary
Absolute Stress
1 ounce Malibu Rum
1 ounce Absolute Vodka
1/2 ounce Peach Schnapps
2 ounces Cranberry Juice
1 ounce Pineapple Juice
Pour all liquors in, then add juices. Shake well.
Aggravation
1 1/2 ounces Scotch
1/2 ounce Kahlua
1/2 ounce heavy cream
Fill a rocks glass with ice. Add Scotch and kahlúa. Float cream on top. May be stirred before serving or served with cream floating on top.
All Canadian Coffee
1/4 cup Maple syrup -- pure
1/2 cup Rye whiskey
3 cups Coffee; hot, black -- double strength
-----TOPPING-----
3/4 cup Whipping cream
4 teaspoons Maple syrup -- pure
Topping: Whip cream with maple syrup just up until soft mounds; set aside.
Divide maple syrup and whiskey among 4 warmed heatproof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee.
Deocrate with tiny Canadian flags if desired. MAKES: 4 Servings SOURCE: The Merry Christmas Cookbook from Canadian Living magazine
Angel's Face
1 Ounce Gin
1 Ounce Apricot Brandy
1 Ounce Calvados
MIX
Astronaut
1 1/2 ounces rum
1 1/2 ounces vodka
1 1/2 teaspoons lemon juice
1/4 cup pineapple juice
3/4 ounce club soda
Mix together.
Baja Side Car
1 ounce tequila
3/4 ounce triple Sec
1 whole lemon
Serving Ideas : garnish with a lemon wedge
NOTES : Shake it up-- pour it over ice
Bandera Mexicana
1 small jicama
6 seedless grapes -- or lime wedges
6 maraschino cherries
1/4 cup sugar
1/4 cup lime juice
1 cup tequila
crushed ice
Fill six cocktail glasses with crushed ice.
With melon baller, scoop six balls from jicama. Put one jicama ball, one grape (or lime wedge), and one cherry on each pick.
In a pitcher, combine sugar, lime juice, and tequila. Stir and pour into cocktail glasses. Top each glass with "Mexican flag" garnish.
Bermudian Rose
2 Ounces Gin
1 Ounce Apricot Brandy
1 Ounce Grenadine
1 Ounce Lemon Juice
Blue Hawaii
1 ounce blue Curacao
1/2 ounce dark rum
1/2 ounce light rum
1 ounce orange juice
5 ounces pineapple juice -- (or to fill)
3 ounces crushed ice
Pour crushed ice into blender. Add curacao, rum, pineapple juice, and orange juice, and blend until smooth. Pour into beer goblet. Garnish with an orange slice, pineapple chunk, and cherry on a toothpick.
Blue Motorcycle
1 part Gin
1 part Vodka
1 part Light Rum
1 part Blue Curacao
1 part Triple Sec
splash Sour Mix, bottled
Add to highball. Fill with lemon/lime soda. Mix gently over ice.
Choc. Banana Pina Coladas
6 ounces light rum
1/2 banana
3 Tbsp. chocolate syrup
1/4 can coco lopez
pineapple juice
whipped cream
shaved coconut -- optional
Fill Blender with ice
Add light rum
Add banana
Add chocolate syrup
Add Coco Lopez Cream of Coconut
Fill the rest of the way up with pineapple juice
Blend until smooth and serve in daquari glasses topped with whipped cream.
(optional: Shaved coconut on top of the whipped cream)
Coral Reef
1 ounce rum
1 ounce lemon juice
1 ounce simple syrup
1/2 ounce grenadine
1 scoop crushed ice
A frozen drink that looks as cool as its name.
Combine rum, lemon juice, syrup, grenadine, and ice in a blender until smooth, serve it in a martini glass and garnish with a flower. FOR 2 or MORE.... Call 'em CORAL REEFERS!
Easy Bahama Mama
2 ounces Dark Rum
2 ounces pineapple juice
1 dash grenadine
1 dash amaretto
1/2 tsp. simple syrup -- (optional)
1 whole maraschino cherry
Mix everything in a blender except the cherry. Pour over crushed ice and toss in the cherry.
Flora's & Taco's Drink
1 1/2 ounces rum
3/4 ounce sour mix, bottled
3 ounces orange juice
1/2 banana
2 Tbsp. lime juice
dash sugar
Mix together and enjoy!
NOTES : This is basically what happens when you put four bored college students together in a room with random ingredients.
Godiva Peppermint Kiss
1 1/2 Ounces Godiva Liqueur
1/2 Ounce Peppermint Schnapps
Pour in rocks glass over ice. Stir. Garnish with sprig of mint.
Golden Apricot Nog
1/2 pound Dried Apricots
1 cup Water
1/4 cup Sugar
1 Cinnamon Stick (3")
1 cup Non-fat Milk
1 Tbsp. Vanilla
7 cups Non-fat Milk
1/2 tsp. Ground Nutmeg
4 large Egg whites
1/2 cup Sugar
3/4 cup Rum or Brandy (optional)
In a 1-2 qt. saucepan, combine apricots, water, sugar, and cinnamon stick.
Bring to boil over high heat, then cover, reduce heat, gently simmer until Apricots are very tender when pierced, about 15 minutes. Discard Cinnamon.
Let Apricots cool at least 1 hour.
Pour into blender and add milk. Whirl until mixture is smooth.
Mix in a large bowl with vanilla, milk, and nutmeg. Cover and chill at least 4 hours or until the next day.
In a large bowl, beat egg whites with an electric mixer on high speed until frothy. Gradually beat in remaining sugar until whites hold stiff moist peaks. Set aside about 1/2 C. of the meringue. Gently whisk Apricot mixture into remaining meringue until smoothly blended. Stir in Rum or Brandy to taste and enough more Milk to thin to desired consistency. Pour into serving bowl and float the reserved meringue on top of the liquid.
Mock Orange Julius Recipe
Yield: 3 Servings
6 oz Orange Juice Frozen - CONCENTRATE
1 c Milk
1 c Water
1/4 c Sugar
1 Egg
1/2 c Coconut milk
8 Ice cubes
Put in blender and blend until ice cubes are gone, about 2 minutes. Serve right away while frothy.
Mock Peach Daiquiri
Yield: 2 Cups
14 oz Peaches;*drained, reserve -juice
1 tb Lemon juice
6 -Ice cubes
1/3 c Milk, homogenized
1/2 c Peach juice
1/2 ts Rum flavoring
Put peaches, lemon juice, ice cubes, milk, peach juice and rum flavoring into blender. Blend until ice is gone. Serve immediately. NOTE: Fresh peaches may be used. Add 1 tbsp granulated sugar or to taste.
MOCK STRAWBERRY DAIQUIRI: Use fresh strawberries instead of peaches. Add 1 tbsp granulated sugar or to taste. MAKES: 2 1/2 cups including foam.
Pina Colada
1 8-oz. carton of Coconut Creme yogurt
1 6-oz. can of pineapple juice
2 Tbsp. flaked coconut
1 frozen banana, chopped
In a blender, combine yogurt, juice, coconut and banana.
Cover and blend until smooth. Makes 2 glasses. (2 cups)
Strawberry Sunrise Smoothie
1 8-oz. carton Light Vanilla yogurt
1/2 cup frozen whole strawberries
1/4 cup apple juice
1 frozen banana, chopped
In a blender, combine yogurt, stawberries, juice and banana.
Cover and blend until smooth. Makes 2 glasses. (2 cups)
Blueberry Blitz Smoothie
1 8-oz. carton Light Key Lime yogurt
1/2 cup frozen blueberries
1/2 cup fat free milk
1 frozen banana, chopped
In a blender, combine yogurt, blueberries, milk and banana.
Cover and blend until smooth. Makes 2 glasses. (2 cups)
Christmas Cranberry Punch
7 1/2 cups Cranberry juice cocktail
3 3/4 cups Orange juice
22 1/2 ounces Sugar-free lemon-lime pop
Whole cranberries
Combine the cranberry and orange juices in a punch bowl. Pour the carbonated beverage down the sides of the bowl. Float whole cranberries on the top.
1/2 cup - 51 calories
Cranberry Tea
4 cups Water
12 Cloves -- whole
2 Short cinnamon sticks -- OR
1-Long cinnamon sticks
2 Tbsp. Sugar
4 Tea bags
2 cups Cranberry juice cocktail
Place water, cloves, cinnamon sticks, and sugar in a saucepan. Cover and bring to a boil.
Remove cinnamon sticks. Remove pan from heat.
Dip tea bags in the solution, cover, and brew for 3 minutes or longer if a stronger tea is desired. Remove tea bags. Add cranberry juice cocktail. Return to a boil.
Serve hot in mugs.
Calories per 1 cup serving: About 70
Dishwater Punch
1 can Pineapple juice
1/2 quart Apple juice
1 pkg. Grape Koolaid
2 pkgs. Berry punch Koolaid
1 pkg. Tropical Punch Koolaid
1 1/2 pkgs. Strawberry Koolaid
11 quarts Water
1 Red food color
Make sure all koolaid is pre-sweetened (or add appropriate sugar. Mix all dry together. Add water and juices. stir well. Add food color until it looks drinkable. Without food color, it should look like it's name.
Frosty Fruit Cooler
3 Cups Apricot Nectar -- Chilled
4 Cups Ginger Ale -- Chilled
2 Cups Pineapple Or Orange Sherbet
3 Cups Pineapple Or Orange Juice -- Chilled
Combine the apricot nectar and fruit juice in a punch bowl.
Add the ginger ale just before serving.
Float scoops of sherbet on top. Serve immediately.
Yields 16 Servings
Gopher Orange Ice
3 pints Water
4 cups Sugar
1 cup Lemon juice
1 1/2 cups Orange juice
1 Egg white
1 Tbsp. Sugar
Make a syrup of water and sugar; when cool add lemon juice and orange juice; freeze and when half frozen add egg white, beaten well with sugar. Thoroughly beat it with the ice, finish freezing and serve.
Strawberries or slices of pineapples gently stirred through just before serving (if added too long before, they freeze and are unpleasant to eat) make a delicious variety.
*Pineapple Ice* may be made of canned pineapple using pint of juice, and gill lemon juice with above proportion of syrup, adding the pine-apple cut in dice just before serving, if wished. With all ices if is always add a gill of lemon juice, as the acid assists in the freezing and also adds to the flavor. Any proportions of the recipe may be made; above makes about two dozen dishes.
Home-Made Ginger Beer
2 ounces Fresh ginger
2 Lemons
1 tsp. Cream of tartar
1 pound Sugar
1 gal. Boiling water
1 ounce Yeast
This home-brew remains a favourite party drink in a Welsh household for both adults and children. You will need eight pint bottles or four quart bottles. They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid ~ it's more explosive than champagne. Makes 1 gallon.
Roughly crush the ginger root. Wash and slice the lemons into thick rings.
Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it.
Kentucky Derby
4 Mint sprigs -- up to 5 sprigs
1 1/2 cups Sugar
2 cups Cold water
3/4 cup Lemon juice
1 1/2 quarts 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
Mock Champagne Cocktail
7 Ounces lemon-lime carbonated beverage, chilled
1/2 Cup apple juice, chilled
3 thin slices lemon
Just before serving, mix carbonated beverage and apple juice. Serve in stemmed glasses with lemon slice in each.
Pineapple Cooler
46 ounces Unsweetened pineapple juice
2 Tbsp. Lemon juice
6 ounces Orange juice concentrate - frozen
10 ounces Club soda -- chilled
Mint sprigs -- as desired
Mix juices and frozen orange juice concentrate. Chill.
Add chilled club soda immediately before serving. Serve over ice in tall glasses with straws. Garnish each serving with a sprig of mint, if desired.
Calories per 8-ounce cup: About 140
Spanish Fresh Fruit Frappe
1 cup watermelon -- diced
1 cup cantaloupe -- cubed
1 cup pineapple -- diced
1 cup mangos -- sliced
1 cup strawberries -- halved
1 cup orange juice
1/4 cup sugar
Mix all the ingredients. Fill blender 1/2 full of mixture and fill to the top with crushed ice. Cover and blend on high speed until a uniform consistency is achieved. Repeat with remaining mixture.
Serve immediately, garnishing with fresh fruit if desired.
Yield: About 7 cups. This can be doubled or tripled.
Virgin Mary
4 ounces tomato juice
1/2 ounce lemon juice
1/2 tsp. Worcestershire sauce
1 dash Tabasco sauce
1 pinch celery salt -- to taste
1 pinch salt -- to taste
1 pinch pepper -- to taste
1 celery stalk
1 lime slice
cracked ice
ice cubes
Combine liquid ingredients and seasonings in a mixing glass. Shake with ice and strain into a highball or Collins glass filled with ice cubes. Garnish with celery stalk and wedge of lime.
Brazilian Iced Choc. Coco- Cola
2 ounces Chocolate -unsweetened
1/4 cup Sugar
1 cup Coffee -- double-strength and hot
2 1/2 cups Milk
1 1/2 cups COCA-COLA -- chilled
Whipped cream or vanilla
Ice cream
In the top of a double-boiler over hot water, melt the chocolate squares.
Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses.
For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream. Makes 5 cups.
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