09/12/15 recipe -Taste USA

Saturday, September 12, 2015

Mudsplash

How to make Mudsplash Recipe - I developed this cocktail with SKYY Spirits in conjunction with the television series Wipeout, a show filled with very messy, muddy stunts.

Ingredients:
Chocolate syrup
3 gingersnap cookies
1 large scoop vanilla ice cream
1 ounce Cabo Wabo Tequila Blanco
1 ounce light cream
Whipped cream and a gingerbread man cookie, for garnish

Method:
Swirl the chocolate syrup down the sides of a tall glass and set aside. Combine the cookies, ice cream, tequila, and light cream in a blender and blend for about 5 seconds.

Add about a half cup of ice and blend until smooth. Pour into the swirled glass. Top with whipped cream. Place the gingerbread man in the whipped cream (as if he were drowning in the drink).

Mudsplash

Chocolate Monkey

How to make Chocolate Monkey Recipe

Ingredients:
Chocolate syrup
1⁄2 banana, peeled
1 large scoop vanilla ice cream
1 1⁄2 ounces Godiva chocolate liqueur
1 ounce crème de banana

Method:
Swirl the chocolate syrup down the sides of a tall glass and set aside. Combine the banana, ice cream, chocolate liqueur, crème de banana, and a good squeeze of chocolate syrup in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into the swirled glass. Serve with a straw.

Chocolate Monkey

Antiox Pom Crush

How to make Antiox Pom Crush Recipe - Chock-full of antioxidants.

Ingredients:
10 blueberries
4 black cherries
2 ounces acai juice
1 1⁄2 ounces SKYY cherry vodka
1 ounce pomegranate juice

Method:
Combine the blueberries, cherries, acai juice, vodka, and pome-granate juice in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into a cocktail glass.

Antiox Pom Crush

Flip Flop (Aka Bartender’s Breakfast Shot)

How to make Flip Flop (Aka Bartender’s Breakfast Shot) Recipe - Many bartenders do digestif shots behind the bar as a way to calm upset stomachs and clear the head. This is a morning breakfast drink, with a good dose of vitamin C, protein, and caffeine, and it’s pretty darned good.

Ingredients:
3 ounces digestif of choice (such as Fernet-Branca, Averna, etc.)
1 whole egg
Juice of 1 orange
Shot of coffee (or espresso)

Method:
Combine the digestif, egg, orange juice, and coffee in a blender and blend for about 5 seconds. Add a few cubes of ice and blend until smooth. Pour into a juice glass.

Detox Daze

How to make Detox Daze Recipe - A detoxifying elixir to help you ramp up again after a long night.

Ingredients:
1 banana, peeled
2 kiwis, peeled
4 ounces soy milk
2 tablespoons protein powder
1 dandelion root, dried (can be purchased in health or herbal stores)
1 dropper-full ginseng
1 dropper-full milk thistle

Method:
Combine the banana, kiwis, soy milk, protein powder, dandelion root, ginseng, and milk thistle in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into a tall glass.

Shivering Yellow Bull

How to make Shivering Yellow Bull Recipe - For all you die-hard “vodka & Red Bull” fans, this is a good fresh frozen version.

Ingredients:
2 ounces Red Bull
2 ounces fresh sour
1 1⁄2 ounces citrus or grapefruit vodka
1 ounce passion fruit puree
Orange wedge, for garnish

Method:
Combine the Red Bull, fresh sour, vodka, and passion fruit puree in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into a cocktail glass and garnish with the orange wedge.

Crantopia Crush

How to make Crantopia Crush Recipe

Ingredients:
3 ounces orange juice
1 1⁄2 ounces orange vodka
1 ounce cranberry juice
3⁄4 ounce Cointreau
2 tablespoons cranberry sauce (best if homemade)
3 whole cranberries and mint sprig, for garnish

Method:
Combine the orange juice, vodka, cranberry juice, Cointreau, and cranberry sauce in a blender and blend for about 5 seconds.

Add about 1 cup of ice and blend until smooth. Pour into a cocktail glass. Garnish with the cranberries and mint sprig.

Shanghai Blossom Bellini

How to make Shanghai Blossom Bellini Recipe

Ingredients:
2 to 3 ounces sweet sparkling wine
2 ounces lychee puree (or juice)
1⁄2 ounce St-Germain elderflower liqueur
1⁄2 ounce citrus vodka
Splash of fresh lemon juice
Lemon twist, for garnish

Method:
Combine the sparkling wine, lychee puree, elderflower liqueur, vodka, and lemon juice in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into a champagne flute and garnish with the lemon twist.

Shanghai Blossom Bellini

Frozen Berry Bellini

How to make Frozen Berry Bellini Recipe

Ingredients:
1⁄2 cup mixed berries (fresh or frozen)
2 to 3 ounces sparkling wine (sweet, preferred)
1 ounce simple syrup
1 ounce pineapple juice

Method:
Combine the berries, sparkling wine, simple syrup, and pineapple juice in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into a cocktail glass or champagne flute.

Frozen Berry Bellini

Frozen Bellini

How to make Frozen Bellini Recipe

Ingredients:
1⁄2 cup peeled and chopped peaches
3 ounces sweet sparkling wine
1 ounce peach liqueur
1⁄2 ounce simple syrup

Method:
Combine the peaches, sparkling wine, peach liqueur, and simple syrup in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into a cocktail glass or champagne flute.

Frozen Bellini

Midnight Sangria

How to make Midnight Sangria Recipe

Makes 2 servings

Ingredients:
2 cups red zinfandel
1 cup orange juice
2 ounces 7-Up
5 blackberries, plus extra for garnish
10 to 15 blueberries, plus extra for garnish
2 ounces blueberry syrup (such as Monin)

Method:
Combine the zinfandel, orange juice, 7-Up, blackberries, blueberries, and blueberry syrup in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into two wine goblets. Garnish with skewered blackberries and blueberries.

Midnight Sangria

Everyday Fruit Sangria

How to make Everyday Fruit Sangria Recipe - Inspired by Giada De Laurentiis’s “Everyday Fruit” chapter in her book, Everyday Italian.

Ingredients:
1 cup sweet riesling
1⁄2 cup chopped fresh cantaloupe, plus extra for garnish
2 strawberries, stems removed, plus extra for garnish
10 to 15 red and white grapes, plus extra for garnish
3 mint leaves
Splash of Sprite

Method:
Combine the riesling, cantaloupe, strawberries, grapes, mint leaves, and Sprite in a blender and blend for about 5 seconds. Add about1 cup of ice and blend until smooth. Pour into a wine goblet. Garnish with skewered fruit.

Tropical Blush Sangria

How to make Tropical Blush Sangria Recipe

Ingredients:
3 ounces sauvignon blanc
1 ounce X-Rated liqueur
1 ounce passion fruit syrup
1 ounce pineapple juice
1 ounce 7-Up
1⁄2 ounce SKYY Infusions pineapple vodka
Pineapple wedge, for garnish

Method:
Combine the sauvignon blanc, X-Rated liqueur, passion fruit syrup, pineapple juice, 7-Up, and vodka in a blender for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into a wine goblet. Garnish with the pineapple wedge.

Speckleberry Sangria

How to make Speckleberry Sangria Recipe

Makes 4 servings

Ingredients:
2 cups white zinfandel
4 ounces fresh lime juice
4 ounces orange juice
4 ounces simple syrup
4 ounces orange curaçao
1⁄4 cup chopped fresh pineapple
5 blueberries
3 raspberries
4 lime wheels, for garnish

Method:
Combine the zinfandel, lime juice, orange juice, simple syrup, curaçao, pineapple, blueberries, and raspberries in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend until smooth. Pour into four wine goblets and garnish each with a lime wheel.

Frozen Sangria

How to make Frozen Sangria Recipe - From my book 101 Sangrias and Pitcher Drinks.

Makes 3 servings

Ingredients:
2 cups red wine
1 cup simple syrup
1 cup frozen fruit chunks (such as peaches, berries, apples, grapes,
pineapple, etc.)
4 ounces Cointreau
4 ounces Ballatore Gran Spumante
3 orange wheels, for garnish

Method:
Combine the wine, simple syrup, fruit, Cointreau, and spumante in a blender with 5 to 7 ice cubes. Blend until smooth.

Pour into three wine goblets and garnish each with an orange wheel.

Frozen Cosmopolitan

How to make Frozen Cosmopolitan Recipe

Ingredients:
2 ounces cranberry juice
1 1⁄2 ounces orange or citrus vodka
3⁄4 ounce triple sec
1⁄2 ounce fresh lime juice
Lime wedge, for garnish

Method:
Combine the cranberry juice, vodka, triple sec, and lime juice in a blender with 4 or 5 ice cubes. Blend until smooth. Pour into a martini glass and garnish with the lime wedge.

Frozen Mojito

How to make Frozen Mojito Recipe

Ingredients:
2 ounces rum
1 1⁄2 ounces fresh lime juice
1 1⁄2 ounces simple syrup
3 or 4 mint leaves
Mint sprig, for garnish

Method:
Combine the rum, lime juice, simple syrup, and mint leaves in a blender with 5 to 7 ice cubes. Blend until smooth. Pour into a cocktail glass and garnish with the mint sprig.

Frozen Peach Julep

How to make Frozen Peach Julep Recipe

Ingredients:
2 ounces bourbon
1 1⁄2 ounces white peach syrup (such as Monin)
2 or 3 mint leaves
1⁄2 cup fresh peaches, peeled and chopped (optional)
Dash of fresh lemon juice
Mint sprig, for garnish

Method:
Combine the bourbon, white peach syrup, mint leaves, and peaches, if desired, and lemon juice in a blender and blend for about 5 seconds. Add about 1 cup of ice and blend with 5 to 7 ice cubes. Blend until smooth. Pour into a rocks glass and garnish with the mint sprig.

Frozen Peach Julep

Kim’s Ultimatepiña Colada

How to make Kim’s Ultimatepiña Colada Recipe

Ingredients:
2 ounces coconut cream (such as Coco Lopez)
2 ounces pineapple juice
1 1⁄2 ounces coconut rum
Splash of heavy whipping cream
1⁄4 cup chopped fresh mango
1⁄2 ounce spiced rum or Navan vanilla liqueur

Method:
Combine the coconut cream, pineapple juice, rum, and cream in a blender and blend on high for 10 seconds.

Add 5 to 7 ice cubes and blend until smooth. Pour into a tall Hurricane glass or other large glass. Top with the chopped mango and float the spiced rum on top.

Kim’s Ultimatepiña Colada

Bananas Foster Frappe

How to make Bananas Foster Frappe Recipe - From master mixologist Jonathan Pogash, The Cocktail Guru, NYC.

Makes 8 servings

Ingredients:
3 bananas, peeled
1⁄3 cup raw sugar (turbinado sugar)
Juice of 1⁄2 lemon
1⁄2 ounce Grand Marnier
1⁄4 teaspoon ground cinnamon
3 cups low-fat vanilla ice cream (slightly softened)
3⁄4 cup Mount Gay Eclipse rum
3⁄4 cup low-fat or fat-free half-and-half
1⁄2 teaspoon banana extract
Sliced strawberries, for garnish

Method:
Preheat the oven to 300°F. Spray a baking dish with nonstick cooking spray. Slice the bananas lengthwise and then into 1-inch chunks. Add the bananas to a mixing bowl along with the sugar, lemon juice, Grand Marnier, and cinnamon.

Toss gently. Place the banana mixture into the baking dish and cook until softened, about 10 minutes. Allow to cool thoroughly.

Add the cooled banana mixture and accumulated syrup to a blender along with the ice cream, rum, half-and-half, and banana extract. Blend until smooth. Pour into eight chilled wine goblets. Garnish with sliced strawberries.

Peaches ’N’ Cream

How to make Peaches ’N’ Cream Recipe

Ingredients:
1 ripe peach (blanched, peeled, and cut into chunks)
1 scoop vanilla ice cream
1 ounce Navan vanilla liqueur
1⁄2 ounce peach liqueur

Method:
Combine the peach chunks, ice cream, vanilla liqueur, and peach liqueur in a blender and blend on high for 10 seconds.

Add 5 or 6 ice cubes and blend until smooth. Pour into a cocktail glass.

Tiddliwink

How to make Tiddliwink Recipe

Ingredients:
15 blueberries
4 ounces orange juice
1 1⁄2 ounces mango rum
1⁄2 cups fresh mango chunks

Method:
Combine the blueberries, orange juice, rum, and mango chunks in a blender and blend on high for 10 seconds. Add 5 or 6 ice cubes and blend until smooth. Pour into a cocktail glass.