Good Food Every Day

Stoli Bombshell

Ingredients

1.25 oz. Stoli Vanil Vodka
1 oz Fresh Lime Juice
.5 oz Sugar free syrup
.5 oz Sugar free raspberry preserve
1 Fresh raspberry

Recipe Info

Shake all ingredients in a martini shaker with ice, strain into a martini glass, and garnish with a fresh raspberry.

Drunken Sour Gummy Worm Cocktail

Ingredients

2 oz coconut rum
1 1/2 oz Blue Curacao liqueur
6 oz pineapple juice
2 oz Orange juice
1 cup of ice
Sour candy worms

Instructions

In a blender add all ingredients except the sour worms.
Pulse until slushy
Pour your drink into the glass and add TONS of candy!!
Have fun as the candy soaks in the liquor.

Ice-Cream Cocktails

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Mistletoe Margaritas
Yields: 8 serving(s) Prep Time: 10 mins Total Time: 20 mins

Ingredients

1/2 c. whole cranberries
1/4 c. granulated sugar, divided
2 tbsp. kosher salt
1 wedge lime, for rim
2 c. cranberry juice
12 oz. silver tequila
8 oz. triple sec
1/2 c. plus 1 tbsp. lime juice, divided
12 c. ice
Mint, for garnish

Directions

Step 1-In a medium bowl, toss cranberries with 1 tablespoon lime juice. Drain out lime juice, then toss with 2 tablespoons sugar. Pour onto a baking sheet to dry.
Step 2-Combine remaining sugar with salt on a shallow plate and mix to combine. Using the lime wedge, wet rim of each glass, then dip in sugar salt mixture.
Step 3-Combine cranberry juice, tequila, triple sec, remaining 1/2 cup lime juice, and ice in a large blender, working in batches if necessary. Blend until smooth.
Step 4-Pour into prepared glasses and garnish with a sprig of mint and a couple sugared cranberries.

Unicorn Blood Cocktail (Harry Potter Cocktail)
Prep: 30 minutes Total Time: 20 minutes Servings: 2 cocktails

Ingredients:

4 fl oz gin 120 mL (see recipe notes)
2 fl oz lemon juice 60 mL, preferably freshly squeezed
1 ½ fl oz orgeat syrup 45 mL
4 dashes orange bitters angoustara orange bitters can be used as well.
¼ tsp silver luster dust
Ice for mixing the cocktail (and more for serving)
2 small pieces dry ice optional
Dried orange or lemon slice or orange / lemon twist (for garnish)
6 fl oz tonic water 178 mL (club soda to top up, this is optional)

Instructions:

Prepare the serving glasses
Prepare 2 coupe glasses to serve the cocktails (4 – 5 fl oz capacity). If your serving glasses have a larger capacity, then the cocktail can be served with extra ice. Additional tonic water or club soda can be used to top up with as well.

Prepare the cocktail
In a cocktail shaker, add the gin, lemon juice, orgeat syrup, bitters, and luster dust.
4 fl oz gin, 2 fl oz lemon juice, 1 ½ fl oz orgeat syrup, 4 dashes orange bitters, ¼ tsp silver luster dust
Add a generous amount of ice to the shaker. Close the shaker and shake the cocktail for a few seconds to mix and chill the drink.
Ice

Pour the drink
Place 1 small piece of dry ice (if using) in each of the serving glasses. Alternatively, place about ½ tsp of crushed dry ice.
2 small pieces dry ice
If the serving glasses are larger than 5 fl oz, add some regular ice to the bottom of the serving glasses.
Ice
Carefully strain the cocktail into the glasses. The dry ice will immediately create smoke as you pour the drink.

OPTIONAL – Pour about 2 – 3 fl oz of tonic water or club soda to top up.
6 fl oz tonic water
Garnish the cocktail with the slice of orange (or lemon) or the peel. Serve immediately.
Dried orange or lemon slice
Note (if using dry ice) – Consume the cocktail only after dry ice has completely evaporated (i.e. the drink is no longer creating any smoke).

Note about gin
Use a clear colored gin for this recipe. Otherwise, the final cocktail will not take on the desired silver color. So avoid yellow colored or purple colored gins.

Pumpkin Butterbeer Hot Chocolate
Prep time: 5 MINUTES cook time: 10 total time: 15 MINUTES yields: MAKES 2-3 MUGS

Ingredients

4 1/2 cups whole milk
1/4 cup cocoa powder
1 teaspoon ground cinnamon
6 ounces milk chocolate, chopped
1/2 cup pumpkin puree
1/3 cup butterscotch sauce (home recipe below)
1 tablespoon vanilla extract
2 tablespoons butter
2 tablespoons bourbon (optional)

Butterscotch Cream
1 cup heavy whipping cream
2 tablespoons butterscotch sauce (homemade recipe below)
1 vanilla bean, seeds removed or 1 teaspoon vanilla extract

Homemade Butterscotch Sauce
4 tablespoons (1/2 stick) unsalted butter
1/2 cup packed dark brown sugar
1 teaspoon kosher salt
1/2 cup heavy cream
1 teaspoon vanilla
1 tablespoon bourbon (optional)

Instructions

Add the milk to a large heavy bottomed pot. Add the cocoa powder, cinnamon, milk chocolate, pumpkin, butterscotch sauce, vanilla, butter and bourbon (if using). Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning. Meanwhile, make the butterscotch whipped cream. Add the cream to a large mixing bowl and whip until stiff peaks form. Add the vanilla bean and whip until combined. Stir in the butterscotch, leaving streaks in the whipped cream. Keep in the fridge until ready to serve. Once the hot chocolate is steaming, ladle into mugs and dollop with cream. If you want to be fancy, you can sprinkle the top of the cream with edible gold stars!!Butterscotch Sauce Melt the butter in a small sauce pot. Add the brown sugar, heavy cream and salt. Bring to a boil and then reduce heat to medium. Boil for 3 to 4 minutes. Remove from heat and stir in the vanilla and bourbon, if using.

Sparkling Watermelon Coolers
Prep Time: 15 m Freezing Time: 2 h Total Time: 2 h 15 m Servings: 6

Ingredients

1 watermelon approximately 8 pounds
½ cantaloupe
½ honeydew
1 cup vodka
½ cup fresh lime juice
2 tablespoons agave nectar syrup or simple syrup
2 cups Prosecco chilled
mint leaves
4 tall glasses
star or flower cookie cutters

Instructions

Cut the watermelon in half and using a melon baller, scoop balls out of one half of the watermelon. Scoop more melon balls out of the cantaloupe and honeydew. Place all the melon balls on a baking sheet lined with parchment paper and freeze for at least 2 hours.
Scoop out the remaining flesh from the watermelon, remove any seeds and transfer it to a blender. If you’d like to make garnishes out of the watermelon rind, cut the rind of the watermelon in half and scrape out any white flesh of the melon. Use a cookie cutter to cut shapes out of the rind and set aside.
Cut the remaining half of the watermelon into chunks and remove any seeds. Purée the watermelon in a blender or food processor. If necessary, strain the puréed watermelon through a mesh strainer to remove any excess pulp.
Place the watermelon juice in a pitcher. Pour in the vodka, lime juice and agave nectar, and stir to combine. Chill until you are ready to serve.
When you are ready to serve, fill tall glasses with frozen melon balls. Pour the watermelon cooler into glasses and top with a splash of chilled prosecco.
Garnish with mint leaves and watermelon rind.

Pink Christmas Punch
Total Time Prep/Total Time: 10 min. Makes 42 servings (3/4 cup each)

Ingredients

1 can (46 ounces) unsweetened pineapple juice, chilled
5-1/4 cups tropical fruit punch, chilled
1 bottle (32 ounces) cranberry juice, chilled
1 bottle (2 liters) ginger ale, chilled
1 pint strawberry ice cream, softened

Directions

In a 8-qt. punch bowl, combine the pineapple juice, fruit punch and cranberry juice. Slowly stir in ginger ale and ice cream. Serve immediately.

White Tea and Muddled Basil Mojito
Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes Servings 2

Ingredients

6 white tea bags
2 tablespoons honey
2 limes
handful of fresh mint leaves, plus more for garnish
handful of fresh basil leaves, plus more for garnish
ice cubes
2 ounces white rum
1/2 cup sparkling water

Instructions

1. Bring 1/2 cup water to a boil in a small pot over high heat. Remove the pot from the heat. Add the tea bags, cover, and steep for 3 minutes. Discard the tea bags and stir in the honey. Let cool to room temperature.

2. Meanwhile, cut one lime into quarters. In each of two high ball glasses, muddle two lime wedges, half the mint, and half the basil. Squeeze the juice from the remaining lime into each glass. Add a few large ice cubes, 1 ounce rum, 1/4 cup brewed tea, and 1/4 cup sparkling water. Stir, then garnish with mint and basil sprigs.

Chocolate red wine shake
Prep Time 2 mins Total Time 2 mins Servings: 2 shakes

Ingredients

1 pint good quality chocolate ice cream
1/2 cup bold red wine
1/4 cup chocolate syrup
whipped cream, chocolate syrup, and maraschino cherries for serving (optional)

Instructions

Blend together the ice cream, wine, and chocolate syrup in a blender until smooth. Pour into 2 glasses.

(optional) Top with whipped cream. Drizzle on chocolate syrup. Top it off with a maraschino cherry or two. Enjoy!