1. Stir together peaches, schnapps and sugar in a large pitcher until sugar dissolves.
2. Let stand for 1 hour.
3. Stir in wine, sparkling water, and ice. Serve.
Serves 10 (allegedly, although it won’t really, according to my friend.)
Stir in mixing glass with ice & strain
2 oz gin (6 cl, 1/2 gills)
1/4 oz blue curacao (6 dashes, 1/16 gills)
1 dash Angostura bitters
Add lemon twist, cherry
Serve in a cocktail glass (4.5 oz)
For each cup of tea, you will need:
Grind all the spices except for fresh ginger and tea in a clean coffee grinder or mortar/pestal. If desperate, pound them up with a hammer. Dried ginger may be substitued for fresh, but be careful not to use too much since it is more concentrated.
Boil everything together, then simmer for 10 minutes. Drain/strain spices and tea leaves out. Sweeten to taste and add cream if you wish.
Shake in iced cocktail shaker & strain
1 1/2 oz gin (4.5 cl, 3/8 gills)
3/4 oz fresh lemon juice (2 cl, 3/16 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Shake in iced cocktail shaker & strain
1 oz gin (3 cl, 1/4 gills)
3/4 oz fresh lime juice (2 cl, 3/16 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Shake in iced cocktail shaker & strain
2 oz fresh lime juice (6 cl, 1/2 gills)
1 oz pineapple juice
2 oz vodka or white rum (6 cl, 1/2 gills)
1 1/2 oz blue curacao (4.5 cl, 3/8 gills)
Serve in a double rocks glass (12.0 oz)
Add cherry, pineapple spear
Stir in mixing glass with ice & strain:
2 oz vodka (6 cl, 1/2 gills)
1/2 oz blue curacao (1.5 cl, 1/8 gills)
Serve in a cocktail glass (4.5 oz)
Pour syrup, milk, and ice cream into shaker. Cover and shake. Serves 1.
Add all ingredients and 1/2 cup lime sherbet. Stir until smooth. Pour in glasses, as 1 scoop sherbet to each. Serves 4.
Mix ingredients together and serve.
Blend until smooth and refrigerate. When ready to use: