The Lime Daiquiri
Recipe
Yield: 1 Servings
1/2 Lime, juice of - OR - 1/4 Lemon, juice of
2 oz Light rum
Sugar to taste if desired
Shake thoroughly with cracked ice until the shaker frosts.
Mint
Julep Recipe
Yield: 1 Servings
4 Mint sprigs
1 ts Powdered Sugar
2 ts -Water 2 1/2 oz Bourbon Whiskey
Into a sliver mug or a 12 oz. Tom Collins glass put: the mint, powdered
sugar, and water. Fill the glass with shaved ice, add the whiskey and stir
gently until glass is frosted.
Decorate with slice of orange, lemon, pineapple and a cherry. Insert 5 or 6
sprigs of mint on top. Serve with straws.
Sangria
Blush Recipe
Yield: 8 Servings
1 c Orange juice
1/2 c Sugar 1 Bottle (1.5 liters) white Zinfandel wine
1/4 c Lime juice
1 Orange [thinly sliced- -and seeded]
1 Lime [thinly sliced and- -seeded]
20 Ice cubes
Combine the orange juice and the sugar in a small pan and cook over med.
heat, stirring occasionally, until sugar is dissolved, then pour into 2 qt
container with tight fitting lid.
Add the fruit wine and lime juice, cover and refrigerate for 2 hours for the
flavors to blend. Place ice cubes in a small punch bowl or large pitcher and
pour the wine mixture over the ice.
Recipe
for Zombie Cocktail
Yield: 1 Servings
1 oz dark rum
1 oz light rum
1 oz apricot brandy
1/2 oz lemon juice
1/2 oz pineapple juice
1/2 oz orange juice
Place ingredients in a blender with ice and blend until smooth. Pour into a
large goblet or tankard and top with crushed ice. Decorate with slices of
pineapple, orange, lemon, lime and a marachino cherry.
Mexican
Sunrise Cocktail
1 cn Orange juice concentrate
1 cn Lemonade concentrate
1 cn Limeade concentrate
9 c Water
2/3 c Tequila
1 cn Ginger ale (12 oz.)
Grenadine syrup (optional)
Lime slices; for garnish
Ice cubes
Put frozen juices in a medium-size large pitcher. Stir in water. Add
tequila, ginger ale, and if desired, about 1/4 cup grenadine. Add ice; stir
again. Garnish with lime slices.
