Serve your holiday guests this rich and creamy eggnog made from scratch. For grownups, feel free to add brandy, bourbon or rum. Hey, it’s holiday time so live it up!
Homemade is always so much better than store bought and this holds true for this Homemade Irish Cream Liqueur recipe. The holidays are on their way, which is the perfect excuse to whip up a batch to serve to family and friends.
It’s defiantly feeling like apple cider season. Gallons of it are showing up at farmers’ markets, grocery stores, and seasonal celebrations. With a few simple ingredients, you can transform this traditional fall drink into a festive treat.
We are in the thick of summer and Iced Tea is the perfect way to cool off and stay hydrated. Remember to always use fresh ice and filtered water to avoid that tainted tea flavor. You can refrigerate your tea concentrate for up to 2 days.
MOTEAJO
12 Ounces Fresh Lime Juice
1 Ounce Simple Syrup
32 Ounces Brewed Green Tea (Chilled)
8 Sprigs Fresh Mint Leaves
Lime Slices For Garnish (Optional)
Muddle mint, simple syrup, and lime juice with a pestle. Transfer to serving pitcher. Add ice and tea. Stir thoroughly to combine. Garnish with lime slice. Serves 6 to 8.
SUMMER CITRUS COOLER
32 Ounces Brewed Black or Herbal Tea (Chilled)
16 Ounces Fresh Orange Juice
Juice of 1 Lemon
3 Tablespoons Sugar
In a serving pitcher combine brewed tea, orange juice, lemon juice, and sugar. Serve over ice. Serves 6 to 8.
ICED TEA LATTE
First Brew A Tea Concentrate:
6 Tablespoons Chai Tea or English Breakfast Tea
Steep in 16 ounces of boiling water for 4 minutes (Allow to Cool)
48 Ounces Milk or Milk Substitute
Fill each glass with ice. Pour tea concentrate over ice filling glass about 1/4 full. Top off each serving by filling remaining 3/4 glass with chilled Milk. Stir to blend. Serves 6 to 8.
HOT BREWING METHOD
Ingredients & Tools:
Makes 1/2 Gallon (64 Fluid Ounces/2 Quarts)
20 Grams Loose Leaf Tea (3 to 8 Tablespoons – Portion less dry tea for small leaf teas and more tea for bulky, large leaf teas)
Tea Infuser
Heat Resistant 2 Quart Container
1 Quart Boiling Hot Water (32 Fluid Ounces)
1 Quart Fresh Ice Cubes
BREWING ICED TEA CONCENTRATE
Place tea in infuser
Place infuser in 1 quart container
Pour 1 quart of boiling hot water over tea leaves
Steep 5 minutes and then remove tea infuser
Allow tea to cool to room temperature.
To Serve:
Fill glasses with ice. Pour brewed tea over ice. Add garnish and enjoy!
COLD BREWING METHOD
OVERNIGHT
Makes 1/2 Gallon (64 Fluid Ounces/2 Quarts)
20 Grams Loose Leave Tea (3 to 8 Tablespoons)
Tea Strainer
2 Quart Pitcher
1 1/2 Quarts Cold Water (48 Fluid Ounces)
1/2 Quart Fresh Ice Cubes
Brewing: Place tea in 2 quart pitcher. Place 1 1/2 quarts (32 ounces) cold water over tea leaves. Cover pitcher and place in refrigerator overnight.
To Serve:
Pour into a glass over ice. Sip and enjoy!
ICED TEA TIPS
Many teas blend well with fruit juice. Try mixing a one-to-one combination of your favorite fruit juice and your favorite iced. Tea.
Adding fresh herbs from your garden to iced tea is an aromatic and attractive way to enhance any brew. Mint, thyme, marjoram, sage, tarragon, and lemon verbena are all excellent herbs to use.
Make tea ice cubes! Extra strong tea makes great ice cubes and can be added to smoothies, cocktails or fruit punches.
Got iced tea cubes? You can make sophisticated slushies by crushing and blending tea ice cubes. I recommend hibiscus, jasmine or mint tea.
Try giving a twist to your chilled black tea by adding ice cubes made from lemonade to your cold black or green tea.
Adding sparking water or soda to your iced tea concentrate can give your drink a fizzy festive kick.
© Victoria Hart Glavin
The Bloody Mary drink is very versatile. Some make it with beer or tequila instead of the standard vodka, but I think the classic version is still the best (with quality ingredients of course).
This Ruby Red Grapefruit Iced Tea is so refreshing. If you want to make ahead then add the ice cubes before serving.
© Victoria Hart Glavin
Perfect Mint Juleps
The Kentucky Derby isn’t the only time to drink mint juleps! You’ll love the ease of this recipe and you can keep it in the fridge for up to 6 months.
INGREDIENTS
3 Loosely Packed Cups Washed Fresh Mint Leaves
4 Cups Boiling Water
3/4 Cup Sugar
2 Cups Good Quality Whiskey
Extra Mint Sprigs For Garnish (Optional)
Sliced Limes For Garnish (Optional)
Fill large glass bowl with mint leaves. Reserve a few for garnish. Pour boiling water over mint. Cover with plastic wrap, and let steep until mixture reaches room temperature. Strain mint liquid and throw away mint leaves. Add sugar to mint liquid. Stir to dissolve. Add whiskey. Bottle as desired, then cork or seal bottles. Refrigerate up to 6 months. Serve over crushed ice with a sprig of mint and lime slice for garnish. Makes 6 cups.
© Victoria Hart Glavin
Guava Jalapeño Margarita
Happy Cino De Mayo! May 5th celebrates Mexico’s victory over France in the 1862 Battle of Puebla. Whether you’re Mexican or not, this is a great time to have a party. Blend a few of my fabulous Guava Jalapeño Margaritas to go along with my delicious Turkey Enchiladas With Avocado Sauce.
INGREDIENTS
1 3/4 Cup Chilled Guava Juice
Sea Salt
1 1/2 Cup Silver Tequila
1 Cup Triple Sec
3/4 Cup Fresh Lime Juice
Ice Cubes
1/2 Seeded & Diced Jalapeno Pepper
Pour 1/4 cup of the guava juice into a saucer. Spread sea salt in another saucer. Moisten the rim of 8 margarita glasses with guava juice, then dip glass rim into salt until coated. In a pitcher, stir remaining 1 1/2 cups of guava juice, tequila, triple sec, lime juice, and jalapeno peppers. Working in batches, shake mixture in large ice-filled shaker, then strain into glasses. Garnish each margarita with jalapeno wheel. Serve. Serves 8
© Victoria Hart Glavin
Valentine’s Day Mocktails
What’s missing from these cocktails is the hangover. Non-alcoholic cocktails (“Mocktails”) aren’t just for pregnant women and teetotalers. People who are health conscious and who need to work the next day are ordering up cocktails with a different kind of buzz. These drinks are so satisfying and sophisticated; I bet you’ll never miss the booze.
Peach Cooler
This peach cooler uses sparkling grape juice instead of wine. Serve it in a wine glass for a beautiful presentation.
INGREDIENTS
3 Cups Seltzer Water
1 Cup Peach Juice or Peach Nectar
1 Cup Sparkling White Grape Juice
4 Slices Fresh Peaches
Ice Cubes
In a pitcher combine seltzer, peach juice (or nectar), and sparkling white grape juice. Divide among four large ice-filled glasses. Garnish with peach slices. Serves 4
Lemon Smash
INGREDIENTS
10 Mint Leaves
3/4 Ounce Simple Syrup
3/4 Lemon (Cut Into 8 Wedges & Remove Seeds)
Club Soda
Crushed Ice
In a large glass, combine mint leaves and simple syrup. Add lemons to glass and press with a muddler to extract juice and oils. Fill glass 2/3 of the way with crushed ice. Fill with club soda and garnish with a sprig of mint. Serves 1
Raspberry Limeade
Pressing raspberries through a fine-mesh sieve will get every bit of juice into this refreshing limeade while leaving those annoying seeds behind. If you want to make it in advance, add the seltzer when ready to serve.
INGREDIENTS
2/3 Cup Fresh Lime Juice
1/2 Cup Sugar
1 1/2 Cups Fresh Raspberries or Frozen (Thawed)
3 Cup Seltzer Water
Ice Cubes
In a large pitcher combine lime juice and sugar. Stir well until sugar dissolves. Put raspberries in a fine-mesh sieve over a medium-size bowl. Using a rubber spatula press on the berries to extract the juice and some pulp. Stir the raspberry juice into the pitcher. Just before serving stir in seltzer. Serve over ice. Serves 4
Garden Virgin Mary
INGREDIENTS
3 Large Ripe Tomatoes (Cut Into Wedges)
1/4 Cup Fresh Lemon Juice
2 Stemmed & Seeded Jalapeno Peppers
2 Teaspoons Prepared Horseradish
1 Teaspoon Worcestershire Sauce
1 Teaspoon Sugar
1/2 Teaspoon Celery Salt
1/2 Teaspoon Freshly Ground Pepper
4 Large Green Olives For Garnish
Ice Cubes
In a blender or food processor puree tomatoes, lemon juice, jalapenos, horseradish, Worcestershire, sugar, celery salt, and pepper. Scrape down sides if necessary. Pour into a large pitcher and place in fridge for 2 hours. When ready to serve divide among 4 ice-filled glasses. Spear olives onto toothpicks for garnish. Serves 4
Valentine Nights
INGREDIENTS
5 Ounces Unsweetened Fresh Pomegranate Juice
1 Ounce Club Soda
3 Tablespoons Orgeat Syrup
2 Teaspoons Rose Water
1 Teaspoon Orange Blossom Water
Ice Cubes
In a large wine glass filled halfway with ice cubes, combine pomegranate juice, club soda, orgeat syrup, rose water, and orange blossom water. Stir well. Serves 1 Note: Orgeat syrup is a sweet syrup made from almonds, sugar and rose water or orange flower water. It was, however, originally made with a barley-almond blend.
© Victoria Hart Glavin
Seven Stylish Bar Drinks
Some like their cocktails sweet and fruity; others want them brisk and sour; and martini lovers are in a class by themselves. Keep these recipes in your repertoire and you’ll be covered no matter whom you’re hosting. Remember to drink and serve responsibly!
Cosmopolitan
INGREDIENTS
1/4 Cup (2 Ounces) Vodka
2 Tablespoons (1 Ounce) Orange Liqueur
2 Tablespoons (1 Ounce) Cranberry Juice
1 Tablespoons (1/2 Ounce) Lime Juice
In a cocktail shaker combine all ingredients. Add ice cubes, cover and shake until very cold. Strain liquid into chilled glass. If desired, garnish with lime peel twist. Makes 1 serving.
Mai Tai
INGREDIENTS
1/3 Cup Pineapple Juice
3 Tablespoons (1 1/2 Ounces) Rum
3 Tablespoons (1 1/2 Ounces) Orange Liqueur
2 Tablespoons (1 Ounce) Grenadine Syrup
Dash Lime Juice
Dash Sugar
In a cocktail shaker combine all ingredients. Add ice cubes, cover and shake until very cold. Strain liquid into tall glass filled with crushed ice. If desired, garnish with fresh fruit (such as strawberries, kiwifruit, orange wedges) threaded on long skewer. Makes 1 serving.
Vodka Gimlet
INGREDIENTS
3 Tablespoons (1 1/2 Ounces) Vodka or Gin
1 Tablespoon (1/2 Ounce) Bottled Sweetened Lime Juice
In a cocktail shaker combine vodka and sweetened lime juice. Add ice cubes, cover and shake until very cold. Strain liquid into an ice-filled glass. If desired garnish with a lime peel twist. Makes 1 serving.
Sidecar
INGREDIENTS
1/4 Cup (2 Ounces) Brandy
2 Tablespoons (1 Ounce) Lemon Juice
2 Tablespoons (1 Ounce) Orange Liqueur
Wet the rim of a chilled glass with water. Dip rim into dish of sugar to coat. Set aside. In a cocktail shaker combine all ingredients. Add ice cubes, cover and shake until very cold. Strain liquid into prepared glass filled with additional ice cubes. If desired garnish with quartered lemon slices. Makes 1 serving.
Whiskey Sour
INGREDIENTS
1/4 Cup (2 Ounces) Bourbon
2 Tablespoons (1 Ounce) Lime Juice
2 Tablespoons (1 Ounce) Lemon Juice
1 Tablespoon Sugar
In a rocks glass combine all ingredients. Using a spoon, stir until combined and sugar is dissolved. Add ice cubes. If desired, garnish with an orange slice and a cherry. Makes 1 serving
Blackberry Fizz
INGREDIENTS
5 Fresh or Frozen Blackberries (Thawed)
1 Tablespoon (1/2 Ounce) Lime Juice
1 Teaspoon Superfine Sugar
3 Tablespoons (1 1/2 Ounces) Cognac or Other Brandy
3 Tablespoons (1 1/2 Ounces) Sparkling Wine
In a cocktail shaker combine blackberries, lime juice, superfine sugar. To muddle, gently crush berries with the back of a spoon. Add cognac or other brandy and ice cubes. Cover and shake until very cold. Strain liquid into an ice filled glass. Add chilled sparkling wine. Garnish with additional blackberries and, if desired, a mint sprig. Makes 1 serving.
Martini
INGREDIENTS
3 Green Olives
1/4 Cup (2 Ounces) Gin or Vodka
1 1/2 Teaspoons (1/4 Ounce) Dry Vermouth
Thread green olives on a cocktail pick. Set aside. In a cocktail shaker combine gin (or vodka) and dry vermouth. Add ice cubes. Cover and shake until very cold. Strain liquid into a martini glass. Garnish with olives and/or a lemon peel twist. Makes 1 serving.
