Warm Hazelnut Drinks

Hazelnut liqueur is a component in each of these drinks. Serve them warm as an after-dinner drink.

• Angel's Kiss
• Holiday Cheer
• Warm Cruise
• Warm Hazelnut Sipper

Angel's Kiss

Barbero 1891 S.p.A. - 1998
Makes 1

Ingredients
0.75-oz (1.5 Tbsp) Frangelico® Hazelnut Liqueur
6.00-oz (3/4 cup) steamed milk


Preparation
Combine ingredients in a mug.

Source:  Frangelico®: The Adult Dessert and Entertainment Guide (Italy: Barbero 1891 S.p.A., 1998), 11.

Holiday Cheer

Barbero 1891 S.p.A. - 1998
Makes 1

Ingredients

0.75-oz (1.5 Tbsp) Frangelico® Hazelnut Liqueur

0.50-oz (1 Tbsp) Chambord®

6.00-oz (3/4 cup) hot tea

Garnish:

Orange twist

Preparation

Combine all ingredients in 9-oz mug; garnish with the orange twist.

Source:  Frangelico®: The Adult Dessert and Entertainment Guide (Italy: Barbero 1891 S.p.A., 1998), 19.

Slush Drinks

Here's a round-up of some of our favorite frozen cocktails:

• Frozen Cranberry Margaritos (tequila)
• Old-Fashioned Slush (bourbon)
• Sustainer Slush (bourbon)

This festive twist on a mojito uses tequila instead of rum and is made with pureed whole-berry cranberry sauce and orange liqueur. It's sure to be a hit at any holiday cocktail party. ~Southern Living

Photo: Charles Walton IV via Southern Living

Frozen Cranberry Margaritos
Southern Living - 2007

Makes 5 cups

Ingredients
1 (10-oz) can frozen mojito mix

6.0-oz (3/4 cup) tequila

1/4 cup whole-berry cranberry sauce

1.0-oz (2 Tbsp) orange liqueur

1.0-oz (2 Tbsp) fresh lime juice

Ice

Garnish:

Lime juice

Half & Half Rim Mix for the glasses

Preparation

Combine first 5 ingredients in a blender. Fill blender with ice to 5-cup level; process until smooth and serve immediately.

Source:  Southern Living (October 2007)

Amazon

This recipe is a great one to mix ahead and have waiting in the freezer when friends drop in. ~Southern Living

Old-Fashioned Slush

Southern Living - 1993
Makes 6-Quarts

Ingredients
2 cups boiling water

4 (regular-size) tea bags

1.5 cups sugar

6 cups water

16.0-oz (1-pint) bourbon

1 (12-oz) can frozen orange juice concentrate, thawed and undiluted

1 (12-oz) can frozen lemonade concentrate, thawed and undiluted

8 (12-oz) bottles lemon-lime carbonated beverage, chilled

Garnish:

Lemon rind curls

Maraschino cherries

Preparation

In a 3-quart container, pour boiling water over tea bags; cover and let stand for 5 minutes.

Remove tea bags, squeezing gently. Add sugar, stirring until it dissolves.

Stir in the 6 cups water, bourbon and thawed concentrates. Cover and freeze for at least 8 hours.

To serve, and into each glass, spoon 1/2 cup bourbon mixture and add 1/2 cup lemon-lime carbonated beverage. Garnish and serve. 

Source:  Southern Living 1993 Annual Recipes (Oxmoor House, 1993), 340.

Amazon

Sustainer Slush
JL of The Palm Beaches - 1996
Makes Qty ??

Ingredients
12.0-oz to 28.0-oz (1.5 to 3.5 cups) bourbon whiskey, as desired

1 (12-oz) can frozen lemonade concentrate

2 Tbsp frozen orange juice concentrate

36.0-oz (4.5 cups) water

Garnish:

Mint sprigs or maraschino cherries

Preparation

In blender or food processor, combine the bourbon, lemon and orange concentrates, and water. Place in freezer for 1 to 3 hours until the mixture freezes.

Just before serving: Mix in the blender or food processor until slushy; pour into cocktail glasses. Add a sprig of mint and cherry to garnish.

Source: A Slice of Paradise: Fresh and Inviting Flavors From The Junior League of The Palm Beaches (Memphis: The Wimmer Companies, 1996) 30.

Related
Rum Slush Drinks

Sweet Tea Vodka | Examiner.com

Image credit

Sweet Tea Vodka
Examiner - 2010

Makes 4 cups (1-QT)

Ingredients
1-QT medium quality vodka
1 heaping Tbsp Lipton loose black tea leaves or 3 regular-size black tea bags
3/4 cup sugar

For serving:
Lemonade
Iced tea
Lemon wedges
Frozen fruit

Preparation

Put tea leaves and sugar into a large jar; pour vodka over other ingredients. Screw the lid on securely and shake until sugar is completely dissolved; let stand for 3 hours.

Strain through a clean, dry coffee filter into a decanter (or second jar).

To serve, add ice to 16-oz glass and pour a shot or so over. Fill rest of glass with  equal parts lemonade and iced tea. Squeeze in some lemon wedges, and add frozen fruit to double as ice cubes and add a refreshing summery taste.

Variation(s): 
Combine only with lemonade or iced tea.

Top with soda water.

Add fresh fruit.

Garnish (or even muddle) with fresh mint.

Source: Examiner

Red Christmas Punch N/A

These red punch recipes contain no alcohol:

• Christmas Cherry Pineapple Punch - N/A
• Christmas Eve Punch - N/A 
• Mulled Cranberry Juice - N/A
• Rudolph Punch & Ice Ring - N/A

Photo: Tim Webb

Christmas Cherry-Pineapple Punch - N/A

Betty Givan
Makes about 1.8-Gallons

Ingredients

2 small pkgs cherry Jell-O

1 pkg cherry Kool-Aid

2 cups sugar

32.00-oz (1-QT) boiling water

48.00-oz (1.5-QTS) cold water

2 large (46-oz) cans unsweetened pineapple juice

For serving:

1 (2-liter) bottle chilled ginger ale (about 8 cups)

Preparation

In a large stockpot, dissolve cherry Jell-O, Kool-Aid and sugar in the boiling water. Add the cold water and pineapple juice; stir well and refrigerate until thoroughly chilled, about 4 hours to overnight. 

Pour Jell-O mixture into punch bowl; gently stir in the ginger ale. Serve over ice in punch cups.

Source

Christmas Eve Punch - N/A

Southern Living - 1986 
Makes 4.5-QTS

Ingredients
1 (32-oz) bottle cranberry juice

1 (46-oz) can unsweetened pineapple juice

16.00-oz (2 cups) orange juice

5.33-oz (2/3 cup) lemon juice concentrate

1/2 cup sugar

0.33-oz (2 tsp) almond extract

1 (33.8-oz) bottle Ginger Ale, chilled

Preparation

In a large container, combine fruit juices, sugar, and almond extract. Stir until sugar dissolves. Chill well (at least 2 hours).

Just before serving, pour mixture into punch bowl, and gently stir in Ginger Ale. Serve cold.

Source: Southern Living 1986 Annual Recipes (Birmingham: Oxmoor House, 1986), 314

Mary Emmerling Pinterest

Mulled Cranberry Juice

Tricia Foley - 1994

Makes 16 (4-oz) servings

Rudolph Punch - N/A 

& Ice Ring

JL Monroe - 1989
Makes 7.5-QTS

Ingredients
For punch:
1 (12-oz) can frozen orange juice concentrate
1 (12-oz) can frozen lemonade concentrate
32.00-oz (1-QT) cold water
1 (46-oz) can pineapple juice, chilled
1 (46-oz) can Hawaiian Punch, chilled
1 (64-oz) bottle cranberry juice, chilled
1 (1-liter) bottle ginger ale, chilled

For ice ring:

1 (16-oz) jar maraschino cherries, drained
1 (8-oz) bottle lemon juice
Water

Preparation

Make Ice Ring: In a 6 to 6.5-cup ring mold, arrange cherries in an attractive design. Pour water into mold to partially cover fruit. Freeze.

When frozen, add lemon juice & water to fill mold 3/4 full. Freeze.

Make punch: Put orange juice and lemonade in punch bowl and mix with cold water. Stir in pineapple juice, Hawaiian Punch, cranberry juice and ginger ale.

At serving time, unmold and float ice ring, fruit side up, in punch bowl.

Source: The Junior League of Monroe, Inc., Celebrations on the Bayou: Invitations to Dine in Cotton Country Style (Wimmer Brothers, 1989), 84.

Last Updated November 30, 2014

The Mint Julep & other Kentucky drinks

This post has recipes / links for these drinks:

• The Mint Julep, JL Louisville
• Bourbon and Champagne Cocktail, Woodford Reserve
• Evil Twin Martini, The Oakroom, Louisville
• Seelbach Cocktail, Seelbach Hotel

The Mint Julep recipe is from the Junior League of Louisville, Inc. 

Image credit

The Mint Julep

Ingredients
For julep mix:
Water
Fresh mint leaves (preferably small and tender, according to David Wondrich)
Bourbon

For each serving:
5-inch silver mint julep cup (the metal retains cold temperature, keeping crushed ice from melting too fast)
Shaved ice
Straw, cut 1/2-inch above the top of the cup/glass (see Notes)
Powdered sugar
Mint sprig


Notes:  Julep straws are thinner than normal to assure the proper blending of ingredients (and brings you closer to the mint).

Preparation

Make a simple syrup by boiling together 2-parts sugar to 1-part water for 5 minutes.

Make a Bourbon-Mint Extract by piling mint leaves in a clean white handkerchief, gathering ends around mint, and dipping the leaf end in a small bowl of 3.0- to 4.0-ozs of bourbon and twisting hard.

Make Bourbon-Mint Syrup by mixing extract with simple syrup until the first 'ping' of bitterness is reached (from mint not bourbon).

For Julep Mix, combine 1-part bourbon-mint syrup with 6.5-parts bourbon; chill well. Store julep mix in glass bottles in refrigerator ('keeps forever').

Pack julep cup with shaved ice and pour in 2.5- to 3.0-ozs of chilled julep mix. Add straw, powdered sugar and mint sprig. Serve with a napkin or small linen doily.

Source: Junior League of Louisville, Inc, Cordon Blue Grass Blue Ribbon Recipes from Kentucky (Memphis: Wimmer Brothers, 1988), 27.

The Bourbon and Champagne Cocktail recipe is from Woodford Reserve.

Amazon.com

Bourbon and Champagne Cocktail

Makes 1

Ingredients
1.0-oz Woodford Reserve Kentucky Bourbon

0.5-oz Vanilla Syrup

4.0-oz Champagne

Garnish:

1/2 vanilla bean

Preparation

Mix the bourbon and syrup in a Champagne flute. Top with Champagne, and garnish with a vanilla bean.

Source: The Woodford Reserve Culinary Cocktail Tour: a Journey with Bourbon, Compiled by Peggy Stevens and Ronni Lundy (Louisville: Brown-Forman Corporation, 2005).

The Evil Twin Martini recipe is from The Oakroom, Louisville. 

Order

Evil Twin Martini

Makes 1

Ingredients
0.5-oz vodka
0.5-oz white chocolate liqueur
0.5-oz dark chocolate liqueur
0.5-oz raspberry liqueur

Garnish:
Raspberry

Preparation

Place liquid ingredients in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with fresh raspberry.

Source: The Oakroom, Louisville via Food & Wine Cocktails 2010: : The Ultimate Source for 160-Plus Terrific Cocktail & Party-Food Recipes from the World's Biggest Talents. (American Express Publishing Corporation, 2010).

Named after the Louisville, Kentucky hotel where it was first crafted in 1917, the Seelbach Cocktail is a classic mix of bourbon, Cointreau and both Angostura and Peychaud’s bitters. ~Imbibe Magazine

Jeff Moore of Garnish Food Photography via Imbibe Magazine

Seelbach Cocktail

Makes 1

Ingredients
1.0-oz Bourbon

0.5-oz Cointreau

7 dashes of Angostura Bitters

7 dashes Peychaud's Bitters

5.0-oz Champagne or Sparkling Wine

Garnish:

Lemon or orange twist

Tools:

Bar spoon

Champagne flute

Julep strainer

Knife

Mixing glass

Preparation

Combine bourbon, Cointreau, and bitters in a mixing glass; add ice, and stir. Strain into chilled champagne flute. 

Top with Champagne or sparkling wine. Garnish with lemon or orange twist.

Image via Wikipedia

Source: Imbibe Magazine

Last Updated December 16, 2012