Peach Sangria

courtesy of Dine Magazine (Jul/Aug 2006 issue). Passed along by a friend who made a batch and enjoyed it.

  • 4 firm, ripe peaches, cut into thin wedges
  • 1 cup peach schnapps
  • 2/3 cup superfine granulated sugar
  • 6 cups chilled rosé wine
  • 4 cups chilled sparkling water

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.)

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Chai Tea

From the kitchen of: Laurie Pumphrey

For each cup of tea, you will need:

  • 1 green cardamon pod
  • 1 clove
  • 1 pea-size piece fresh ginger
  • half-inch piece cinnamon stick
  • 1-2 whole black peppercorn
  • 1 tsp black tea

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.

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Blue Hawaii

From the Cocktail Database

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

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Frosty Lime Float

From the kitchen of: Unknown

  • 1 cup chilled pineapple juice
  • 1/3 cup lime juice
  • 1/3 cup sugar
  • 1 pint lime sherbet
  • 1 bottle lemon-lime soda

Add all ingredients and 1/2 cup lime sherbet. Stir until smooth. Pour in glasses, as 1 scoop sherbet to each. Serves 4.

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Hot Buttered Rum

From the kitchen of: Spice Hunter Co.

  • 1 1/2 tablespoons Hot Buttered Rum spices
  • 2 teaspoons butter (optional)
  • 1 jigger rum (optional)
  • 6 ounces of water

Mix ingredients together and serve.

Larger Recipe

Spice Hunter Co.

  • 1 full packet (2.3 ounces) Hot Buttered Rum spices
  • 5 tablespoons softened butter

Blend until smooth and refrigerate. When ready to use:

  • 2 tablespoons mixture
  • 6 ounces boiling water
  • 1 jigger of rum
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