"liquors and juices recipes"

Stars and Stripes

INGREDIENTS:

• 5 to 7 Fresh blueberries
• 1 oz Stoli Blueberi Vodka
• .25 oz Lucid Absinthe
• .25 oz Simple syrup (one part sugar, one part water)
• Splash of lemon juice
• G.E. Massenez Framboise Sauvage Raspberry Brandy
• Ginger beer

Garnish: Sugar cube

Glass: Highball

PREPARATION:

In a shaker, muddle the blueberries. Add the vodka, absinthe, syrup and lemon juice, and fill with ice. Shake, and pour (unstrained) into a highball glass. Drizzle with brandy and top with ginger beer. Garnish with one sugar cube.

Categories: Cocktail Recipes, Cocktails & Recipes
Tags: absinthe, brandy, holiday recipe, july 4, stars and stripes, vodka

Cranberry Liqueur
Ingredients: 1 cup water 2 cups sugar 2 cups cranberries, washed and coarsely chopped 1 Tablespoon grated lemon rind 1 Tablespoon frozen orange juice concentrate 2 cups Vodka (if you prefer a stronger alcoholic mixture, substitute some of the water with vodka)
Directions: Combine water and sugar in a heavy saucepan and bring to a boil.  Lower heat and simmer sugar syrup for five minutes,  making sure the sugar is completely dissolved. Stir in the cranberries, lemon rind and orange juice concentrate.  Remove syrup mixture from heat and cool enough  so that you can safely pour the mixture into a blender.  Use the chop setting, making sure that the berries are just barely chopped.  Allow the mixture to cool. Add vodka and stir. Pour into a large glass jar, cover and store in a cool,  dark place for three weeks, stirring every so often.  If you make this during the winter you can store in a cool place in the house.  If you make the liqueur in the warm weather, store in the refrigerator. After steeping for three weeks, strain the mixture  several times using a mesh strainer or cheesecloth  until the mixture comes out clear. Pour into glass jars,  cover and store liqueur and pulp in the refrigerator.  Reserve the pulp for other great things! Yield: 2 ½ to 3 cups liqueur Summer Punch Ingredients: 1 quart fresh, unsweetened tea 1 46-ounce can of unsweetened pineapple juice ½ gallon orange juice 1 small can (6 ounces) frozen lemonade concentrate   1 can (11.3 ounces) apricot nectar (often found in the ethnic section or Hispanic aisle) 1 liter ginger ale Directions: Step-by-step Mix all ingredients and chill. Serve with mint sprigs.  For parties, you can make an ice ring of ginger ale.  This helps keep the punch chilled. Float orange or lemon slices in the bowl. Watermelon Punch Ingredients: 1 lemon or orange, washed and sliced 1 2-liter bottle of lemon lime soda, chilled. Reserve half 1 large watermelon 1 6-ounce can frozen orange juice concentrate ¾ cup sugar or to taste Directions: The ice mold should be made earlier, in time for it to freeze.  The punch needs to be made just before serving. Ice Ring: Slice the lemon or orange and arrange in the ice mold.  Pour 1/2 the lemon-lime soda into the mold and freeze. Punch:Cut watermelon into halves.  Scoop out pulp and place in blender, seeds and all. Blend for several seconds on medium speed.  Strain through a fine-sieve colander, squeezing out juice.  Discard solid parts. Pour watermelon juice into a large container with lid.  Add orange juice concentrate and sugar and stir until  sugar and orange juice are dissolved. Chill until ready to serve. When ready to serve, pour punch into clear glass or plastic punch bowl.  Add the lemon-lime soda and stir. Place ice ring in the punch bowl. Serving Suggestions: This is a gorgeous red punch,  so be sure to serve it in a clear glass or plastic container.  It looks great served in wine glasses.