Sangria

I came across this on Pintrest and really liked it. In a way it sums up the way I cook. I use a general guide and improvise. I used it tonight to make Sangria and it was great. I used red wine and brandy, ginger beer, fresh grated ginger and lots of orange and lemon juice and slices of fresh fruit.
Not only did it taste great, it was pretty potent too!

Pear Liqueur and Pear Garden Cocktail

A few too many pears got me searching for a recipe to use them, I came across this one for a Pear Liqueur. Simple, probably lethal and very very yummy.

The finished liqueur has a subtle pear smell and is quite brown and cloudy but used in the cocktail below is amazing.
I had intended to make just one round but one was just not enough. I didn't met any resistance from the others drinking them with me.

The lemon juice cut through the sweetness of the other ingredients.
I used supermarket cranberry drink which was probably a bit too sweet. I'd use unsweetened pure juice next time.

The sugar syrup was made in a hurry but putting half a cup of sugar and half a cup of water in the microwave for 3 minutes, then stirring while hot. I left it to cool and it was perfect.

Because we don't use 'oz' measurements I just treated each as a part or measure using the measure that came with our cocktail shaker.


Pear Liqueur

1.5 lbs. pears ripe (.68kg)
750ml vodka (cheap is good)

Peel, seed, and stem the pears. Cut them into 1″ pieces and place in a large glass container (at least a half gallon – I doubled the recipe). Pour the vodka into the glass container. Seal tightly and shake the jar. Place the jar in a cool, dark location for one week. Strain the pear out and then let sit for another 2 weeks.

Pear Garden Cocktail

2 oz (part/measure) pear liqueur (which you just happily made)
1 oz (part/measure) cranberry juice
1/2 oz (part/measure) Crème de Cassis (black currant liqueur)
1 oz (part/measure) lemon juice
1 oz (part/measure) simple syrup (1:1 sugar:water – dissolve sugar, bring to boil for a minute, let cool)
pear, for garnish (optional)

Place martini glass in freezer. Pour everything except the pear garnish into a shaker, fill with ice, and shake until cold. Strain into cocktail glass. Garnish with pear slice and other fruity things.

Watermelon Martinis

Summer means cocktails made with summer fruit. I came across this recipe when I had a friend coming for dinner and just knew it was the right drink for the night.

The first time I made it I stuck pretty closely tot he recipe. The second time (after drinking the first pitcher) my measurements were a little less exact...but it still tasted great.
I also made a 'children's version' using the watermelon puree and lemonade which was quickly consumed by the little person.

I spent quite a lot of time prior to out dinner cutting and de-seeding the watermelon - a laborious but necessary job.
We don't have a cocktail blender so the watermelon was pureed in our food processor. It worked ok but I think it would be better in a decent blender. Maybe that is my next kitchen purchase?

Watermelon Martinis

• 1
  

ingredients

• 5
  cups watermelon cubes (rind and seeds removed)
• 3/4
  cup lemon vodka
• 6
  tablespoons lime juice
• 3
  tablespoons Cointreau or triple sec
• 3
  tablespoons sugar

directions

1.Place watermelon in blender. Cover; blend until smooth. Pour puree into a pitcher and keep very cold, even a little frozen to make it icy.

2.For two martinis, add one cup of watermelon puree, 1/4 cup of lemon vodka, two tablespoons of lime juice, one tablespoon each of Cointreau and sugar to the blender with three to six ice cubes. Cover; blend until slushy. Makes 6 large martinis.

Feijoa Vodka Liqueur

I've seen this recipe over and over when I have been hunting for feijoa recipes, so I figure it must be ok.

Unfortunately you don't get to try it for about 3 months, so the verdict is out for now.
Surely you can't go too far wrong with vodka, feijoas and sugar?

I suspect the feijoa fruit that is the left over from this recipe will be pretty amazing...and potent!

I wonder how many volunteers there will be for the first tasting three months from now?

I can confirm that this stuff is amazing! It is a sweet syrupy liqueur that is very easy to drink on its own. Ive also tried it with lemonade. 
I used really cheap vodka and the end result was still great.
Next feijoa season I will be making many many jars of this!


Feijoa Liqueur 

Two thirds fill a large glass jar with ripe, peeled feijoas cut into rings. Add one cup of sugar. Fill the jar with Brandy or Vodka. Put on lid and stand the jar on a window ledge. Shake every day until sugar has dissolved, approx one week. Store in a cool dark place for at least three months. Then consume. The alcohol soaked fruit can be used for ice cream topping or with apples in a strudel.

French Daiquiri - recipe

After a wonderful Thai meal at Mekong Neua we decided to go somewhere for coffee and possibly dessert. On a Saturday night Kingsland bars, cafes and restaurants are always packed and sometimes difficult to get a table at unless you have booked. The Fat Controller used to be 'Ivy' before Rugby World Cup mania hit Kingsland had lots of tables spare and didn't look to chaotic. While we used to go to Ivy quite often for a quiet drink I had not been there since the name change.
Lynn and I thought the name was hilarious at the time for a number of reasons. Funny since I had previously thought it was really stupid name...maybe the wine we had had over dinner helped?

Unfortunately the prospect of dessert was not an option. Lynn was happy to settle for a coffee but after seeing a berry brûlée on their menu I wanted something 'berry' flavoured. I spied a bottle of Cassis( Creme de Cassis - french liqueur made from blackcurrants) and asked the guy at the bar what he could make with it. His suggestion was a French Daiquiri.
It was fantastic, not too sweet and very very easy to drink.
As we were leaving I asked for the recipe from the very friendly enthusiastic young barman...who turned out to be a teacher. His very ernest and passionate description of the steps was very sweet. Yes, I am sounding old.
We will be experimenting with this really soon.

French Daiquiri
45 ml white rum
5 ml Cassis

Muddle a quartered lime, tsp of brown sugar and 10 ml water in a glass.
Add white rum and cassis and ice and shake with a cocktail shaker.

Pour into martini glass and carefully pour a little more cassis down the back of a spoon.

Here is my version...
I used a large wooden spoon instead of a 'muddle stick'. Mine turned out a lot pinker than the original version...maybe I wasn't so careful about measurements...especially after drinking the first one.
I managed to get a triple recipe in my large cocktail shaker that is half metal and half glass.
They were a hit...2 was absolutely the limit per person. The first goes quickly because they are so nice...the second is savoured a bit more.
The Cassis can be purchased at Maison Vauron - French Wine Merchants in New Market, Auckland. They have an amazing stock of wines and specialty liqueurs and are above C'est Fromage a French specialty food shop. Well worth a visit for lunch or dinner party food shopping.

The one on the left in the alcoholic version, the one on the right was orange juice with Black currant concentrate poured down the spoon for the little person.

Home Made Baileys Recipe

I found this today...yes browsing the internet again while on holiday.
It tastes a lot like real Baileys but had a bit more of a whiskey hit at the end.
We made it without the chocolate syrup but it was still delicious.
Because it has milk in it it needs to be kept in the fridge and probably won't last more than a few days...but it won't last that long anyway I suspect.



Original Irish Cream
by Lipstick Blogger

Ingredients

1 cup milk
1 (14 ounce) can sweetened condensed milk
1 cup Irish whiskey
1 teaspoon strong coffee
2 tablespoons chocolate syrup
2 teaspoons vanilla extract

In a blender, combine milk, sweetened condensed milk, Irish whiskey, coffee, chocolate syrup, and vanilla extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

Mango Daiquiri

Greg and Marnie (brother and sister in law) have been freezing mangos in preparation for our visit to make this drink.
Greg made a half recipe and the blender was filled to the brim.

I'm convinced that this is almost a 'health drink' with the amount of fruit in it.

Sadly the blender died as part of this mission...however the verdict was...."Mmmmmmmm!"

Mango Daiquiri Recipe
The recipe comes from Taste.com.au

Makes

12

Ingredients

• 6 mangoes, peeled, chopped
• 1 1/2 cups white rum
• 1 1/2 cups vodka
• 6 lemons, juiced
• 1 cup sugar syrup (see note)
• 6 cups crushed ice
• 1 cup Cointreau - we added this as an after thought after looking at other recipes
• 
  

Method

1. Combine half the mango, half the rum, half the vodka, 3/4 cup lemon juice and 1/2 cup sugar syrup in a blender. Blend until smooth. Add half the crushed ice. Blend until just combined. Pour into 6 cocktail glasses and serve immediately.
2. Repeat using remaining ingredients.

Notes

• Note: For the sugar syrup, combine 1 1/2 cups caster sugar and 1 1/2 cups water in a saucepan over medium heat. Heat, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Pour into a jug. Refrigerate until cold. Makes 2 cups.
  
  Another recipe was recommended by Marnie....http://www.taste.com.au/recipes/7414/mango+daiquiri