Blackberry-Bourbon Iced Tea Recipe
--
Yield:
4-6 servings
Level:
Easy
Grilling Central
Backyard Barbecue
Cookout Sides
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Ingredients
3 cups fresh blackberries
3/4 cup sugar
2 tablespoons chopped fresh mint, plus mint sprigs for garnish
6 good-quality black tea bags
Good-quality bourbon, to taste (Bobby likes Woodford Reserve)
Directions
Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea.
While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.
Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.)
Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).
Photograph by Lisa Shin
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/blackberry-bourbon-iced-tea-recipe/index.html?oc=linkback
Blackberry-Bourbon Iced Tea Recipe
--
Yield:
4-6 servings
Level:
Easy
Grilling Central
Backyard Barbecue
Cookout Sides
More
Ingredients
3 cups fresh blackberries
3/4 cup sugar
2 tablespoons chopped fresh mint, plus mint sprigs for garnish
6 good-quality black tea bags
Good-quality bourbon, to taste (Bobby likes Woodford Reserve)
Directions
Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea.
While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.
Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.)
Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).
Photograph by Lisa Shin
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/blackberry-bourbon-iced-tea-recipe/index.html?oc=linkback
Dexter's "Fried Eggs"
Introducing Dexter's famous fried eggs...cookie-style!
Inspired by my malevolent and morbid sense of humor, infused with all the gore I could visually muster, "instruct-iblized" for die-hard Dexter fans world wide!
If Miami Metro's blood spatter expert deserves a sweet treat, then so do you!
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Ingredients and tools
Ingredients:
- Your favorite sugar cookie recipe
- Royal Icing
- Gel food colorings-red, yellow, brown
- Vodka
Tools:
- Paint brush-small
- Toothpick
- Cookie cutters
- Knife
- Parchment paper
- Cookie sheet
- Spatula
- Cooling rack
- Measuring spoons
- Frosting bag with tip or plastic baggie with end snipped
- Silicone pastry brush, not shown
sources: instructables.com
Dexter's "Fried Eggs"
Introducing Dexter's famous fried eggs...cookie-style!
Inspired by my malevolent and morbid sense of humor, infused with all the gore I could visually muster, "instruct-iblized" for die-hard Dexter fans world wide!
If Miami Metro's blood spatter expert deserves a sweet treat, then so do you!
Inspired by my malevolent and morbid sense of humor, infused with all the gore I could visually muster, "instruct-iblized" for die-hard Dexter fans world wide!
If Miami Metro's blood spatter expert deserves a sweet treat, then so do you!
Remove these ads by Signing Up
Ingredients and tools
Ingredients:
- Your favorite sugar cookie recipe
- Royal Icing
- Gel food colorings-red, yellow, brown
- Vodka
Tools:
- Paint brush-small
- Toothpick
- Cookie cutters
- Knife
- Parchment paper
- Cookie sheet
- Spatula
- Cooling rack
- Measuring spoons
- Frosting bag with tip or plastic baggie with end snipped
- Silicone pastry brush, not shown
sources: instructables.com
Homemade Peach Wine Coolers
These wine coolers were exactly what I was expecting. Peachy, delicious wine and not a hint of nasty bottled wine cooler flavor, reminiscent of high school "rebellion". This is a perfectly delicious adult beverage that you can drink without any shame!
Peach Wine Coolers
Ingredients:
1 pound fresh peaches, peeled and chopped
2 ounces peach schnapps or favorite "plain liquor"
generous pinch of Kosher salt
2 750-mL bottles dry Reisling, Pinot Grigio or Sauvignon Blanc
ice for serving
Directions:
Combine the peaches, liquor, salt and scant 2 cups of the wine in a blender. Puree until smooth and frothy, about 1 minute.
Strain through a fine mesh sieve, or transfer directly to a pitcher or bowl. Refrigerate at least 2 hours.
To serve, either fill a large wine goblet with ice, then fill about halfway with the peach mixture and top off with reserved wine OR add reserved wine to the pitcher or bowl, and serve in wine goblets over ice.
Peach Wine Coolers
Ingredients:
1 pound fresh peaches, peeled and chopped
2 ounces peach schnapps or favorite "plain liquor"
generous pinch of Kosher salt
2 750-mL bottles dry Reisling, Pinot Grigio or Sauvignon Blanc
ice for serving
Directions:
Combine the peaches, liquor, salt and scant 2 cups of the wine in a blender. Puree until smooth and frothy, about 1 minute.
Strain through a fine mesh sieve, or transfer directly to a pitcher or bowl. Refrigerate at least 2 hours.
To serve, either fill a large wine goblet with ice, then fill about halfway with the peach mixture and top off with reserved wine OR add reserved wine to the pitcher or bowl, and serve in wine goblets over ice.
source:http://www.coffeeandcannolis.com
Puerto Rican Coquito
Makes 5 cups
Directions
Ready in 1 hour and 15 minutes
Beer Puffs
These tiny puff rolls made with beer may be filled with crab salad, tuna salad, chicken salad or whatever suits your fancy for a tasty appetizer. They are quite easy to make, are a perfect bite-size sandwich, and perfect for parties. Beer puffs work equally as well with sweet fillings for dessert bites.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 1 cup beer
- 8 Tablespoons (1 stick or 1/4 pound) butter
- 1 cup sifted all-purpose flour
- 1/2 teaspoon salt
- 4 eggs
- Filling of your choice
Preparation:
Preheat oven to 450 degrees F. Line baking sheets with parchment paper or Silpat baking liners.
In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted. Add flour and salt, lower heat, and stir constantly until the mixture pulls away from the side of the pan and forms a ball. Remove from the heat and let rest for 1 minute. Add eggs, one at a time, beating each one in until the dough is shiny.
Drop or pipe dough in 1-inch rounds onto prepared baking sheets. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F, and turn baking sheets. Bake beer puffs an additional 10 minutes until brown and dry. Turn off oven, crack open the oven door, and let puffs dry further until cool.
Split beer puffs with a fork (or slice with a serrated knife) and fill with your choice of fillings such as paté, chicken salad, tuna salad, seafood salad, vegetable cheese mix, pudding, mousse, or whatever you like.
Note: Feel free to add your favorite herbs or spices to the flour for added flavor. I used a piping tip to make fast work of forming the puffs on the baking sheets. I do not bother with a pastry bag. Just cut a small corner from a zip-top freezer bag, insert the piping tip, spoon in the batter, squeeze out the air, seal the bag, and pipe the puffs. No pastry bag to wash.
Yield: 60 to 80small puffs
In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted. Add flour and salt, lower heat, and stir constantly until the mixture pulls away from the side of the pan and forms a ball. Remove from the heat and let rest for 1 minute. Add eggs, one at a time, beating each one in until the dough is shiny.
Drop or pipe dough in 1-inch rounds onto prepared baking sheets. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F, and turn baking sheets. Bake beer puffs an additional 10 minutes until brown and dry. Turn off oven, crack open the oven door, and let puffs dry further until cool.
Split beer puffs with a fork (or slice with a serrated knife) and fill with your choice of fillings such as paté, chicken salad, tuna salad, seafood salad, vegetable cheese mix, pudding, mousse, or whatever you like.
Note: Feel free to add your favorite herbs or spices to the flour for added flavor. I used a piping tip to make fast work of forming the puffs on the baking sheets. I do not bother with a pastry bag. Just cut a small corner from a zip-top freezer bag, insert the piping tip, spoon in the batter, squeeze out the air, seal the bag, and pipe the puffs. No pastry bag to wash.
Yield: 60 to 80small puffs
source:homecooking.about.com
Homemade Strawberry Liquor is really easy to make!
Place all ingredients into canning jar. Shake to mix sugar. Let sit for 3 months and stir occasionally. Strain out fruit, but reserve for other desserts.
Ingredients
APPLE CRISP SHOOTERS
There are few things we fight about in my house. During the holidays these fights are intensified and far more frequent. The quarrels are not the typical ones that might come to mind with regards to family. They are not about which one of us will put the groceries away, take out the garbage, set the table, or who will wash the dishes. No, they’re about more important topics than boring household chores. We have our priorities straight. They concern the vital things in life. Our tiffs center around who got a bigger slice of pie. Which one of us will get the last corner piece of a lasagna, or the end pieces of a meatloaf. Anything with a crust, edge, topping, crunch, filling or whipped cream is up for grabs and definitely up for debate.
Thanksgiving arrives and brings with it plenty of excuses for us to battle. With crust on pies, the two legs on a turkey, the crispy cornered edges of the stuffing and the streusel topping on the apple crisp, the Thanksgiving table is a battleground. We fight to the death, so to speak, for our favorite parts of each dish. All rules and formalities are thrown out the window. No one follows etiquettes such as “first come first serve.” It is survival of the fastest or in our case, eat or have it be eaten. We each have our own favorite treat we will fight extra hard for. Apple crisp happens to be mine.
Apples are a seasonal fruit. Now I know what you must be thinking, “Aren’t all fruit seasonal fruit Jonathan?” Yes they are, but I meant it as they are a fruit that ties you to a season. One that reminds you of brisk air, leaves turning colors, shorter days, and holiday celebrations. Sure apples are available in your local grocery store all year-round, but they are best during autumn, when the trees are so overgrown with this delicious fruit, that they just pour down from the sky like rain. I often find myself buying apples in bushels and not for any reason in particular. I’ll buy them and place them in the fridge hoping to find inspiration as to what to make with them. When apple pies just will not suffice anymore, I turn to other apple alternatives. More elaborate creations.
Apple crisp is a standard holiday tradition in my family. Without question and without fail it is always present in any holiday festivity. I think a truly good dessert is one that plays with different textures and flavors and this dessert definitely has that going for itself. The crunchiness from the streusel topping balances perfectly with the warm and soft apple filling. There are desserts out there that are made during specific times of the year. Not only because of tradition but also because of seasonal availability of certain ingredients. When autumn finally shows its face I begin to make all the fall desserts I have waited to bake all year long. Cranberries, pumpkins, maple, pears, cinnamon, and apples are star flavors during the chilly autumnal months. Apple crisp is definitely one of those desserts. One that no autumn is complete without. A flavor profile that brings me back to my childhood.
Although the tradition of apple crisp has remained the same in my house, the recipe itself has changed throughout the years. As we have all grown older and as our tastes have changed, so has this recipe. Gone are the days when we would fight over who got the most crunchy streusel topping. I’ve discovered that making the crisps in individual portions, such as in shot glasses, is not only perfect for holiday parties but it is great because everyone gets the right amount of apple filling to crunchy topping ratio. This means everyone is happy, especially me. And of course since we are all adults now, a little alcohol is a must. The prospect of apple crisp in shot glasses without alcohol is a sad thought, and one that I cannot imagine.
What is better than a warm right-out-of-the-oven apple crisp topped with fresh whipped cream? A rum spiked apple crisp topped with fresh rum whipped cream, that’s what. Baking it in shot glasses enhances the entire appeal of this boozed dessert.
APPLE CRISP SHOOTERS
Yield: 12 shooters
Glassware: 12 shot glasses
ToolsApple corer/slicer
Peeler
Microplane
Pastry blender
Ingredients2 pounds apples (about 4-6 medium sized), granny smith and gala
1 teaspoon grated orange zest
1 tablespoon freshly squeezed orange juice
1 ounce (15 ml)rum
2 ounces granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon all-spice
Lemon peel, for garnish
For the Topping4 ounces all purpose flour
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 ounces oatmeal
2 ounces slivered almonds (optional), chopped
2 ounces cold unsalted butter, diced
Instructions
1. Preheat oven to 350° F.
2. Peel, cut and chop the apples. You can use an apple corer/slicer to make it easier. Then just chop the apple slices into chunks.
3. Combine the apples with the orange zest, juice, rum, sugar, and spices. Mix until all the ingredients are thoroughly combined.
4. Pour the apple mixture into the shot glasses.
5. To make the topping, in a small bowl, combine the flour, sugars, spices, salt, oatmeal, almonds, and cold butter.
6. Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles course crumbs the size of peas.
7. Top each of the apple-filled shot glasses, with a liberal amount of the topping, pressing down to pack it in.
8. Place the glasses on a baking sheet that has been line with parchment paper, to catch any drips.
9. Bake the shooters for about 20-25 minutes until the top is brown and the apples are bubbly, rotating the pan halfway through baking.
10. Remove from the oven and place on a cooling rack. Allow the shooters to cool before handling. Avoid extreme temperature changes as the glasses might shatter.
11. Serve warm.
RUM WHIPPED CREAM
Yield: 8 ounces
ToolsBowl
Whisk
Ingredients8 ounces cold heavy whipping cream
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1 tablespoon dark rum
Instructions
1. Whisk the cold cream in a large bowl.
2. Once the cream begins to thicken, add the sugar, cinnamon, and rum.
3. Continue to whisk until the cream forms stiff peaks.
4. Serve cold.
There are few things we fight about in my house. During the holidays these fights are intensified and far more frequent. The quarrels are not the typical ones that might come to mind with regards to family. They are not about which one of us will put the groceries away, take out the garbage, set the table, or who will wash the dishes. No, they’re about more important topics than boring household chores. We have our priorities straight. They concern the vital things in life. Our tiffs center around who got a bigger slice of pie. Which one of us will get the last corner piece of a lasagna, or the end pieces of a meatloaf. Anything with a crust, edge, topping, crunch, filling or whipped cream is up for grabs and definitely up for debate.
Thanksgiving arrives and brings with it plenty of excuses for us to battle. With crust on pies, the two legs on a turkey, the crispy cornered edges of the stuffing and the streusel topping on the apple crisp, the Thanksgiving table is a battleground. We fight to the death, so to speak, for our favorite parts of each dish. All rules and formalities are thrown out the window. No one follows etiquettes such as “first come first serve.” It is survival of the fastest or in our case, eat or have it be eaten. We each have our own favorite treat we will fight extra hard for. Apple crisp happens to be mine.
Apples are a seasonal fruit. Now I know what you must be thinking, “Aren’t all fruit seasonal fruit Jonathan?” Yes they are, but I meant it as they are a fruit that ties you to a season. One that reminds you of brisk air, leaves turning colors, shorter days, and holiday celebrations. Sure apples are available in your local grocery store all year-round, but they are best during autumn, when the trees are so overgrown with this delicious fruit, that they just pour down from the sky like rain. I often find myself buying apples in bushels and not for any reason in particular. I’ll buy them and place them in the fridge hoping to find inspiration as to what to make with them. When apple pies just will not suffice anymore, I turn to other apple alternatives. More elaborate creations.
Apple crisp is a standard holiday tradition in my family. Without question and without fail it is always present in any holiday festivity. I think a truly good dessert is one that plays with different textures and flavors and this dessert definitely has that going for itself. The crunchiness from the streusel topping balances perfectly with the warm and soft apple filling. There are desserts out there that are made during specific times of the year. Not only because of tradition but also because of seasonal availability of certain ingredients. When autumn finally shows its face I begin to make all the fall desserts I have waited to bake all year long. Cranberries, pumpkins, maple, pears, cinnamon, and apples are star flavors during the chilly autumnal months. Apple crisp is definitely one of those desserts. One that no autumn is complete without. A flavor profile that brings me back to my childhood.
Although the tradition of apple crisp has remained the same in my house, the recipe itself has changed throughout the years. As we have all grown older and as our tastes have changed, so has this recipe. Gone are the days when we would fight over who got the most crunchy streusel topping. I’ve discovered that making the crisps in individual portions, such as in shot glasses, is not only perfect for holiday parties but it is great because everyone gets the right amount of apple filling to crunchy topping ratio. This means everyone is happy, especially me. And of course since we are all adults now, a little alcohol is a must. The prospect of apple crisp in shot glasses without alcohol is a sad thought, and one that I cannot imagine.
What is better than a warm right-out-of-the-oven apple crisp topped with fresh whipped cream? A rum spiked apple crisp topped with fresh rum whipped cream, that’s what. Baking it in shot glasses enhances the entire appeal of this boozed dessert.
APPLE CRISP SHOOTERS
Yield: 12 shooters
Glassware: 12 shot glassesToolsApple corer/slicer
Peeler
Microplane
Pastry blenderIngredients2 pounds apples (about 4-6 medium sized), granny smith and gala
1 teaspoon grated orange zest
1 tablespoon freshly squeezed orange juice
1 ounce (15 ml)rum
2 ounces granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon all-spice
Lemon peel, for garnishFor the Topping4 ounces all purpose flour
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 ounces oatmeal
2 ounces slivered almonds (optional), chopped
2 ounces cold unsalted butter, dicedInstructions1. Preheat oven to 350° F.2. Peel, cut and chop the apples. You can use an apple corer/slicer to make it easier. Then just chop the apple slices into chunks.3. Combine the apples with the orange zest, juice, rum, sugar, and spices. Mix until all the ingredients are thoroughly combined.4. Pour the apple mixture into the shot glasses.5. To make the topping, in a small bowl, combine the flour, sugars, spices, salt, oatmeal, almonds, and cold butter.6. Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles course crumbs the size of peas.7. Top each of the apple-filled shot glasses, with a liberal amount of the topping, pressing down to pack it in.8. Place the glasses on a baking sheet that has been line with parchment paper, to catch any drips.9. Bake the shooters for about 20-25 minutes until the top is brown and the apples are bubbly, rotating the pan halfway through baking.10. Remove from the oven and place on a cooling rack. Allow the shooters to cool before handling. Avoid extreme temperature changes as the glasses might shatter.11. Serve warm.
RUM WHIPPED CREAM
Yield: 8 ounces
ToolsBowl
Whisk
Whisk
Ingredients8 ounces cold heavy whipping cream
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1 tablespoon dark rum
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1 tablespoon dark rum
Instructions
1. Whisk the cold cream in a large bowl.
2. Once the cream begins to thicken, add the sugar, cinnamon, and rum.
3. Continue to whisk until the cream forms stiff peaks.
4. Serve cold.
Homemade Peach Wine Coolers
These wine coolers were exactly what I was expecting. Peachy, delicious wine and not a hint of nasty bottled wine cooler flavor, reminiscent of high school "rebellion". This is a perfectly delicious adult beverage that you can drink without any shame!
Peach Wine Coolers
Ingredients:
1 pound fresh peaches, peeled and chopped
2 ounces peach schnapps or favorite "plain liquor"
generous pinch of Kosher salt
2 750-mL bottles dry Reisling, Pinot Grigio or Sauvignon Blanc
ice for serving
Directions:
Combine the peaches, liquor, salt and scant 2 cups of the wine in a blender. Puree until smooth and frothy, about 1 minute.
Strain through a fine mesh sieve, or transfer directly to a pitcher or bowl. Refrigerate at least 2 hours.
To serve, either fill a large wine goblet with ice, then fill about halfway with the peach mixture and top off with reserved wine OR add reserved wine to the pitcher or bowl, and serve in wine goblets over ice.
Source: http://www.coffeeandcannolis.com
Peach Wine Coolers
Ingredients:
1 pound fresh peaches, peeled and chopped
2 ounces peach schnapps or favorite "plain liquor"
generous pinch of Kosher salt
2 750-mL bottles dry Reisling, Pinot Grigio or Sauvignon Blanc
ice for serving
Directions:
Combine the peaches, liquor, salt and scant 2 cups of the wine in a blender. Puree until smooth and frothy, about 1 minute.
Strain through a fine mesh sieve, or transfer directly to a pitcher or bowl. Refrigerate at least 2 hours.
To serve, either fill a large wine goblet with ice, then fill about halfway with the peach mixture and top off with reserved wine OR add reserved wine to the pitcher or bowl, and serve in wine goblets over ice.
Source: http://www.coffeeandcannolis.com
Liquor-infused gummy candy
DRUNKEN GUMMIES
Combine two yummy guilty pleasures into a delightful party treat.
 Gummy candies are a popular candy. What better than to combine them with one of the party essentials: liquor. Mix the two together and serve for party guests to slurp down. These drunken gummies are a college classic updated with a more sophisticated look and adult taste. What you'll need:Tools:
Ingredients:
Directions:
1
Select your gummy candy As for those with a sweeter tooth, burger gummies offer a less subtle flavor than the coke bottles. 
2
Select your liquorAs for the burger gummies, you can serve these up for those who can't stomach harsh liquor flavors by pairing with whipped cream or cake vodka.  Use your imagination. The possibilities are endless!
3
Pour
4
Soak the gummies
Cover the bowl and refrigerate.
5
Have another… Some may only want to pour and soak a few times, others much longer. The more they absorb, the softer they become. Just remember to keep them in the fridge when infusing.
6
Mix together
7
Drain This is an option, and may not be necessary. Some prefer to leave them more wet in order to encourage a "slurp factor." Others prefer them a little more dry for less messy handling.
8
Serve  source:sheknows.com |
FROZEN GREEN GRAPES
Great Idea. Freeze Grapes for 1 hour and you have frozen grape ice cubes for your wine and boy are the yummy.
Bacardi Rum Balls (No Bake)
I made these for New Years and the were to die for. Easy and no bake.
Adults Only. I hope you enjoy them as much as I did.
INGREDIENTS:
1/4 dark rum
1 1/2 cup vanilla wafer crumbs
1/4 cup honey
2 cups ground walnuts
confectioners' sugar
1 1/2 cup vanilla wafer crumbs
1/4 cup honey
2 cups ground walnuts
confectioners' sugar
source: www.cdkitchen.com
DIRECTIONS:
Combine all ingredients except sugar. Shape into 1 inch balls. Roll in sugar. Store in tightly covered container.
NUTRITION:
59 calories, 4 grams fat, 6 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Pink Lemonade Jello Shots
A hollowed out lemon makes a perfect mold for a pink lemonade jello shot. Perfect for a summer party or a ladies night out.
Ingredients
- 12 whole lemons
- 1 cup pink lemonade
- 2 packages plain gelatin
- 1 cup vodka
Directions
- 1Cut the lemons in half. Scoop out the insides.
- 2Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes.
- 3Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes.
- 4Stir in the vodka. Pour into the lemon halves.
- 5Refrigerate until set, about 4 hours.
- 6Cut the lemons into half and serve.
source:tablespoon.com
A hollowed out lemon makes a perfect mold for a pink lemonade jello shot. Perfect for a summer party or a ladies night out.
Ingredients
- 12 whole lemons
- 1 cup pink lemonade
- 2 packages plain gelatin
- 1 cup vodka
Directions
- 1Cut the lemons in half. Scoop out the insides.
- 2Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes.
- 3Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes.
- 4Stir in the vodka. Pour into the lemon halves.
- 5Refrigerate until set, about 4 hours.
- 6Cut the lemons into half and serve.
Skittles Vodka Party Favors
Isn’t that just what you always want to see when you come to a blog? Rainbow alcohol. Absolutely (pun intended)!
Skittles vodka tastes fruity and delicious, but it’s very strong so be careful. You can mix this alcohol with fruity juices, sprite, or even ginger ale. It also tastes good just by itself. Have fun with this, but remember to be responsible too.
UPDATE THAT WILL ROCK YOUR WORLD: Mix the orange skittles vodka with cranberry juice. It’s magical. And when you’re done with that, mix the yellow skittles vodka with lime margarita mix. Delicious.
Ingredients and Equipment:
1 lb bag of skittles
30 mini bottles of vodka
Coffee Filters
5 empty containers with lids (water bottles, tupperware, I used cups with plastic wrap on top)
Funnel (or crazy good pouring skills)
Prep time: 45 minutes
Inactive time: 1 day
Cooking Instructions:
Separate all the skittles by color. Pour 6 of the mini bottles of vodka into one of the empty containers. Save the mini bottles Add 120-150 red skittles. Repeat this with all the colors. You should have 5 containers with skittles of different colors in vodka at the end. Stir each container. Cover each container and set aside for at least 24 hours or until the skittles are dissolved. Shaking or stirring occasionally helps.
Once dissolved, get out about 4 coffee filters and pour a portion of one color through the filters into an empty cup. Once the flow rate slows down, squeeze the liquid through like how your supposed to squeeze a toothpaste bottle (back to tip). If there is still white gelatin floating, filter again. Continue this until there is minimal gelatin floating in the vodka. If your friends are like mine, they won’t care about a little bit left. I found that the white gelatin stands out most in the green and purple so I filter these twice. Repeat this until you have filtered all of one color. Use the funnel or your pouring skills to pour the vodka back into the mini bottles. Repeat this for each color. Depending on how many filters you used and how many times you filtered, you may not end up with as many mini bottles full as you started. You can fill the mini bottles that are only part full using more vodka if you want or just have extra mini bottles for other uses. You should end up with about 5 or 6 bottles of each color. Use as party favors for New Year’s or any other adult party. Enjoy!
10th Annual Oyster Frenzy 2012
- Category:
- Festivals & Fairs
- When:
- Saturday, September 29, 2012 12:00 pm -
6:00 pm
Add to Calendar
- Where:
Grand Central Terminal
42nd St
New York, NY 10017
(212) 340-2583
- Cost:
- Free
- What/Why:
- Join Us at the 10th Annual Oyster Frenzy!
It's an all day frenzy! It's a Bi-Valve Bonanza! Renowned chefs will share their gourmet wizardry with the public in cooking demos and tastings, the Professional Shucking Championships will be contested, the "Slurp Off," eating contest and a "beer shucking" showdown will highlight the Grand Central Oyster Frenzy all day Saturday, September 29, at the historic Grand Central Oyster Bar in New York City.
March 26th 2012 7:00pm to 9:00pm
Jazz Brooklyn Beat Summer Jazz Festival
Brooklyn Museum
200 Eastern Parkway
Brooklyn, NY 11238
Free Admission for this Event- Posted March 25 2012
