Beverages

Alcoholic Beverages  l  Coffee  l  Cold Beverages  l  Hot Chocolate  l  Wine

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Alcoholic Beverages

The BEST Fresh Margarita!

This is a great margarita...takes some time but worth it!

The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. We recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped only for the minimum 4 hours.

Makes about 1 quart, serves 4-6

4 teaspoons grated lime zest
1/2 cup lime juice from 2 to 3 medium limes
4 teaspoons grated lemon zest
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup 100 percent agave tequila, preferably Reposado
1 cup Grand Marnier or other orange liqueur

Combine lime zest and juice, lemon zest and juice, sugar and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.

Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately. If you want salt, we like to combine kosher salt with a bit of sugar, dip the rim of the glass in the margarita mixture and then the salt/sugar mixture.

Note: For urgent needs, I will substitute the juices, zest and sugar and use 1/2 cup lemonade and 1/2 cup limeade concentrates.

Double Platinum Champagne Cocktail

Ingredients:

2 strawberries (or 1 large strawberry)
0.75 oz lemon juice
1 oz simple syrup
0.5 oz citrus vodka
Champagne or Sparkling wine
Half a strawberry, for garnish

Preparation:
In a cocktail shaker, muddle the strawberries with the simple syrup and lemon juice. Add the citrus vodka and top with ice. Shake vigorously and strain into champagne flute. Top with champagne and garnish with half strawberry.

Cranberry Champagne Cocktail

2 well-chilled 750ML bottles champagne or sparkling cider
1 cup well-chilled cranberry juice cocktail, or to taste
3 tablespoons Grand Marnier

In a large pitcher, combine all ingredients; serve in champagne flutes.
Makes 7 cups, serving approx 8

The Cosmopolitan

1 oz. Cointreau®
2 oz. Vodka
Cranberry & lime juice
Shake with ice and strain into a Martini Glass.

Lemon Drop Martini

1 oz. Cointreau®
2 oz. Vodka
1 oz. Lemon juice
½ oz. Sugar syrup
Shake with ice and strain into a Martini Glass rimmed with sugar.

Mojito

1 oz. Cointreau®
1 oz. Mount Gay® Rum
Fresh mint 1 tsp. sugar syrup
Muddle mint, add ice, ingredients & stir.
Top with soda water.

Coffee

Project C.U.R.E. Coffee - Luna Roasters will donate 50% of all proceeds from this special coffee to benefit Project C.U.R.E.

The sale of 5 bags of coffee ships a box of critical medical supplies to the poor and needy across the globe. Read more at www.projectcure.org.

Don't change your habits -- change your coffee!

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Thai Iced Coffee
Make some extra strong coffee with 6 to 8 tablespoons French roast and 1/2 cup boiling water, then mix with 2 tsp. sweetened condensed milk and pour over ice.

Cafe Mexicano
Whip 1/4 cup heavy cream with 1/4 tsp. cinnamon,1/4 tsp. nutmeg and 1 tbsp. sugar; put 1 tsp. chocolate sauce into the bottom of four demitasse cups, add 1/2 tsp. of cinnamon to the coffee, pour into cups and stir the syrup. Spoon on the whipped cream.

Cafe Mocha
Mix 1 oz. chocolate syrup and 1 shot espresso. Fill the remainder of the cup with foamed milk and top with whipped cream and chocolate sprinkles.

Coffee Coke Float
2/3 cup cream, 2 1/2 cups strong, sweetened coffee, 4 scoops coffee ice cream, 1 bottle coke. Stir cream into coffee, fill 4 glasses 1/2 full, add scoop of ice cream to each and top with coke.

Irish Coffee
Warm the mug, pour in 2 tbsp. whiskey and stir in 1 tsp. brown sugar, then add 2/3 cup strong coffee; pour 3 tbsp. lightly whipped cream over a spoon onto the coffee to create a cool layer on top.

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Cold Beverages

Baileys Shiver (One Serving)

Step 1: Drop 2 large ice cubes into your blender (that’s 2 per person)
Step 2: Add 3 ½ oz. of Baileys per person
Step 3: Blend until completely smooth
Step 4: Pour into a tall glass

Tips:

• Ideally use a good blender with ice crushing capability - if your blender’s not so hot then add a little water to the ice cubes and blend until they’re crushed.
• If your blender has one, use the pulse setting for 10 seconds - it will stop the uncrushed ice collecting at the top
• And don’t overblend! Otherwise you’ll end up with slush.

Hot Chocolate

I make this as a Christmas gift...mix all but the milk and present to recipients with a recipe card with instructions for use.

8 cups milk
3/4 cup packed dark brown sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
3 ounces semi-sweet chocolate, finely chopped

Candy Canes
Miniature Marshmallows
Whole grated nutmeg (optional)

Combine brown sugar, cocoa, vanilla, nutmeg and semi-sweet chocolate. Add milk and heat until chocolate melts and mixture is smooth, stirring occasionally. Serve with candy canes and marshmallows.

Makes 12 - 3/4 cup servings.

Wine

White Peach Sangria (can also use Nectarines)

1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1/2 cup orange/pineapple concentrate
1 and 1/2 cups water
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, and apples sliced

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

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