Very similar to the Cucmber martini. My friend Joe and I went with our friends Amanda and Max to their good friends Gallery display in Philadelphia. Before heading over, Joe grabbed a bottle of Cucmber Vodka from the liquor store, and we got on our way to pick up Max and Amanda. When we arrived, Amanda was having a bit of liqeur Cote Jolie. It’s very similar to St. Germain. but not quite as sweet and with a slightly different flavor. She bottled some up to take to the gallery party and we were on our way! When we arrive, Amanda decided to use our cucmber vodka in a drink, with a small splash of Cote Jolie and topped off with lemon lime soda water. WOW! What a great drink. I like it better than the cucmber martini. Perfect for summer, light flavor, refreshing. This one is simple, but a true winner!
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They say necessity is the mother of invention. This is so often the case with drink recipes that I create. In this instance we had a friend over that wanted a drink. They were hoping for something delicious, but they were tired and asked if we had coffee. I decided to kill three stones with one rock and came up with this recipe for an espresso martini. I have to say, I’m not the world’s biggest coffee fan, but this martini is incredible. Our other friend Carol said “If I was out, I’d be happy to pay $18 for this!” With a testimony like that, how could you not try it?! This martini is not shaken over ice, but instead is served slightly warm. (not hot, just room temperature liquors and the hot espresso.
1 part Vanilla Vodka Mix all ingredients in a cup or shaker and blend well, pour into martini glass. Should you choose to, rim the glass with chocolate syrup or fudge. and cocoa powder or chocolate shavings. (syrup will run and drip, so try to rim the inside edge of the glass) A drizzle of chocolate syrup inside the glass is also a nice touch.
Ingredients
1 part Kahlua
1 part Creme de Cacoa
3/4 part Godiva White Chocolate Liqueur
1 shot fresh espressoInstructions
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This cucumber martini recipe is inspired by the martini I got during happy hour at Valani in Philadelphia. For those that haven’t been there, Valani offers a great selection of food and drinks – plus they have an amazing happy hour! Be sure to check them out.
Ingredients
Mostly Cucmber infused vodka
a splash of St. Germaine Liquor (put in more or less depending on how sweet you want it)
Dash of Fresh Lime Juice
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This drink came to be from a friend asking for a “chocolate cake” flavored drink. I didn’t have any creme de’cocoa, so I experimented with what was in my cabinet. I thought that combined with cake vodka, hazelnut and coffee would blend to make a chocolate-ish type flavor. The results were very good. Try it out for yourself and see!
Ingredients
4 Parts Three Olive Cake Vodka
1.5 Parts Frangelico
Splash of Kahlua
Splash of Bailey's Hazelnut
Splash of Captain Morgan
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Kombucha Tea is a fermeneted tea with probiotics in it. It’s believed to have a number of health beneits related to it.
This recipe and instructions were given to me by Rick from our local Whole Foods Market. He’s recently had so many people come to him asking how he makes his Kombucha, that he was kind enough to type it up and keep copies at work for people – as well as giving me permission to reproduce his instructions here on the site. Not only is Kombucha super easy to make, but a around $3/bottle, this is a real money saver! I got the 3 gallon drink dispenser from Home Goods for about $35. You can also order the same one on Amazon (click this affiliate link to support my page if you buy it there!), but it’s a few dollars more (it’s big and made of glass – they have to account for shipping). I’ll put a few other options under this.
Ingredients
Kombucha SCOBY (Symbiotic Culture of Bacteria & Yeast)
Starter Tea (small amount of the liquid in with the SCOBY)
Water
Tea (Black or Green works best)
Sugar (we use unrefined, but efined white sugar works just as well)
glass jars or crocks
Instructions
1st Fermentation (directions for 1 gallon)
- heat a gallon of water to boiling
- Add 7 Black, and 7 Green Tea Bags
- Steep at least a 1/2 hour or until cooled
- Add 1.5 - 2 cups of sugar
- Pour through a strainer to remove tea leaves
- At this point, make sure all utensils and containers used afterwards have been rinsed in strong Kombucha or vinegar. This protects against mold, and is especially important with your first batch.
- Pour hot tea into a one gallon container, prefrerably glass or ceramic
- Add a half gallon of cold (filtered) water - helps cool the tea down.
- Once the tea has reached room temperature, add the SCOBY and starter tea.
- cover the jar with a permeable top (coffee filter or kitchen towel secured with a rubber band)
- Set jar in the dark at room temperature.
- wait about 5 days
- On day 6, start sampling your tea each day. (should be mildly sweet and mostly tart)
- It's finished when it tastes the way you want!
We usually stop our first fermentation when there's still a faint hint of sweetness left in the tea. The remaining small amount of sugar will be used to make cabonation during the second fermentation. Note: The second fermentation is optional. Some people drink their KT (Kombucha Tea) right after the first fermentation. 2nd Fermentation
- Bottle the entire gallon of KT except for a cup or two for the next batch.
- We use crimp-top glass bottle with the metal caps.
- You can easily buy caps and a hand crimper on Amazon.
- Ball jars work fine too. Just as long as you have a sealing lid so the carbonation doesn't escape.
- We also like to add flavoring to the tea sometimes during bottling. A hands down favorite is ginger. Simply add a slice or two of ginger root to the bottle before you seal it.
- Let the bottles sit at room temperature for 1-2 weeks or longer for best carbination and flavor.
Notes
Allow the tea mixture to sit in a dark corner of your kitchem for 5 days. On the 5th day, remove the mother and set it aside on a plate, pouring about a half cup of the fermented tea mixture over the mother to keep it moist. Put it in the fridge.
Every other batch or so, you'll be able to separate the mother from it's "baby" which will have grown on top of it's old "mother." (It may separate on it's own, or you may just pull them apart.) When that happens, the "baby" will become the "mother" for your next batch of Kombucha Tea. The old "mother" can be passed on as a gift, or be disgarded.
Periodically, you may notice your kombucha changing flavor in a way you don't like. When that happens, you can add a bottle of raw organic kombucha into your fermenting sweetened tea to restore the balance to the yeast and bacteria.
Also, you kombucha "mother" may turn brown or bubbly or do any number of other strange things. None of these are problems. The only thing youw ant to really look out for is mold, and if it molds it will look like the mold on bread - fuzz and all.
These instructions are assuming that room temperature where you're brewing you komucha is around 75 degrees. If the temperature is considerably warmer than this, it will take less time to ferment. If it is considerably cooler than this, it will take more time to ferment.
***Best Temperature is between 65-90F degrees.
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I’ll have my friend Joe put up a bloody mary recipe since he’s the only person who can make a bloody mary that I like. but for now, here is this “Just OK” Bloody Mary recipe. It’s not the best, not the worst.
Ingredients
1.5oz Vodka
3oz Tomato Juice
1/2oz Lemon Juice
1/4 tsp Horseradish
Dash worcester sauce
Dash Tobasco
1/2 tsp Chili
Pepper
1/8 tsp Celery Salt
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Ingredients
3 strawberries
8 Mint Leaves
Lemon Zest
3 Jiggers White Tequila
1/4-1/2 Lime
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Another recipe from Macy Jacobsen. I don’t like coffee, so I’ve never even tried this recipe, but I’ve heard enough people go on and on about how great it is that I had to put it up. This drink doesn’t contain any alcohol, so feel free to serve it anywhere you see fit.
Ingredients
1 (2oz) Jar instant coffee granules
2 cups boiling water
1 cup sugar
1 Gallon Milk
1/2 Gallon Chocolate Ice Cream, Softened
1/2 Gallon Vanilla Ice Cream, softened
2 cups Whipping Cream, Whipped
Instructions
Combine coffee granules & boiling water, stirring until coffee disolves. Add sugar, stirring until sugar disolves. Cover and chill. Combine coffee mixture & milk in large punch bowl. Gently Stir in ice creams & spoon whipped cream on top.
Notes
Makes 2.5 Gallons
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