Shop Online Here  Mixology Liquor Recepies Party Drink Recipes | Punches and party drinks | H-K
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Party Drink Recipes | Punches and party drinks | H-K |
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** Homemade Cream Cordial
1 (14 oz.) can Eagle Brand Sweetened Milk
1 1/4 C. liqueur (almond, coffee, orange or mint)
1 C (1/2 pint) whipping or light cream
4 eggs (Grade A clean, uncracked)
In blender container, combine all ingredients; blend until
smooth. Serve over ice if desired. Store tightly covered
in refrigerator up to one month. Stir before using. (Makes
about 1 quart.)
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** HONEY LIQUOR (rather strong)
The strong variant is also called "Baerenfang" (bear catch), because it
is said that two or so hundred years ago bears were caught in the
forests of Northern Europe by putting out pans of that brew, and when
they (the bears, not their hunters) got drunkily asleep they could be
caught without danger.
500g pure bee's honey
1/4l water
3/8l spirit of wine (alcohol)
Dissolve honey in hot water. The water should not be hotter than 45
degrees Celsius (113 degrees Fahrenheit).
Let the mixture cool down, then add spirit of wine.
Suggestion: Exchange spirit of wine with spirits like whisky, brandy or
a similar strong liquor, then you'll get a lighter liquor.
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** Irish Cream
1 C scotch wiskey
1 1/4 C half and half
1 can sweetened condensed milk
3 drops coconut flavoring
1 T chocolate syrup
Mix scotch and milk. Add 1/2 and 1/2. Add rest.
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** Irish Cream - Bailey's
In a blender combine the following:
1 pint whipping cream
1-1/2 teaspoons vanilla
1-3/4 cups Brandy
2 Tablespoons chocolate syrup
3 eggs
1-14oz. can of Sweetened Condensed Milk (not evaporated)
Blend on lowest setting until frothy or well blended.
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** Irish Cream - Bailey's
3 eggs
1 teaspoon coconut essence
1and1/2 tablespoons choc. ice-cream topping
1 cup of whiskey (more if desired)
1/2 teaspoon coffee powder
Blend all ingredients in ablender for no longer than 2mins.
Pour over ice and enjoy straight away.
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** Irish Cream - Bailey's
In blender, combine
1 pint half and half
2 eggs
1 1/2 cup Irish whiskey (Canadian Club works too)
2 tblsp. chocolate syrup
dash cinnamon
1 tsp. vanilla
Blend until mixed well, serve cold. Stores up to two weeks in the
fridge, but it's never lasted that long :-).
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** Irish Cream Liqueur
1 can (14 oz) SWEETENED condensed milk
1-3/4 C Irish whiskey
4 eggs (Fresh, Grade A)
1 C cream
2 T chocolate syrup
1 T powdered coffee
1 t vanilla extract
1/2 t almond extract
Combine all ingredients in a blender until smooth. Store in the
refrigerator for up to one month.
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** Irish Cream Liqueur
2 eggs
1 1/3 cups evaporated milk
1/2 tsp. chocolate syurp
1 Tbsp. pure vanilla extract
1/3 tsp. lemon extract
1/4 tsp. instant coffee
1/4 cup granulated sugar
1 3/4 cups Irish whiskey
Place all ingredients in a blender; blend well. Bottle and let mellow in
refrigerator at least one week befor serving. this has been found to be
best after 1-2 weeks. Store in refrigerator. Liqueur at room
temperature by removing form refrigerator 1-2 hours before serving.
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** Irish Cream Liquor
1 3/4 C. liquor (Irish whiskey, brandy, rum,
bourbon, scotch, vodka or rye whiskey)
1 (14 oz.) can Eagle Brand Milk
1/2 pint Whipping Cream
4 Eggs (grade A uncracked)
2 Tbsp. Chocolate Flavored Syrup
2 tsp. Instant Coffee
1/2 tsp. Almond Extract
Blend (use blender) all ingredients until smooth. Store tightly covered
in refrigerator. Shake before serving. Keeps up to one month.
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** Kahlua
1 qt. water
3 c. sugar
4 Tbsp. instant coffee
Bring to boil. Reduce heat and simmer 1 hour. let cool and 1 Tbsp.
Vanilla and either a pint or fifth of Vodka. Drink and Enjoy!!
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** Kahlua
4 cups water
4 cups sugar
2 oz good instant coffee
1 vanilla bean
1 Fifth Cheap Bourbon (that's a 750ml bottle)
Simmer water, sugar, and coffee until the sugar dissolves. Put vanilla
bean and bourbon in a gallon jug and add the coffee syrup you just
prepared. Cover and let sit one month.
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** Kahlua #1
4 C water
5 t instant coffee
2 1/2 C sugar
1 1/2 C vodka
1 T chocolate syrup
Boil water. Add cofee. Add sugar. Simmer, 20 min. Remove from heat, add
chocolate. Alow to cool. Add vodka (or don't cool if you want some of the
alcohol to boil off).
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** Kahlua #2
Mix 3 cups of sugar with one cup of water over medium heat until sugar is
completely in solution. Do not boil or scorch the sugar. Add 1 cup
high-quality instant coffee. Mix into one quart vodka, add 1 vanilla
bean, seal and let sit for three weeks. Discard the vanilla bean and
enjoy. This recipe has a stronger coffee and alcohol flavor.
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** Kahlua #3
3 cups sugar
3 cups water
12 t really good instant coffee
2 T good fresh coarsely ground coffee
3 cups good Vodka
1 cup any Brandy
6 t vanilla extract
Mix first 4 ingredients and simmer them for 1.5-2 hours with occasional
stirring. Cool. Add the rest of the stuff. Filter and pour into dark
bottles. I use a metal mesh to keep out the coffee grounds. Keep the
bottles in a cool, dark place for 3 months. Shake every day.
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** Kaluha
15 12oz bottles with tops (cork is prefered with liquor
bottles)
8 oz of strong INSTANT coffee
8 cups of sugar
8 Tablespoons of Vanilla Powder
12 cups of boiling water
1/2 gallon brandy (you don't have to use expensive stuff)
Make sure the bottles are clean. Mix the coffee, sugar, vanilla
poweder in the largest bowl you have (I mean the largest, since this
makes a great amount). Add the boiling water and make sure all of
the ingredients are blended well. Let cool to room tempature and
then add the brandy (make sure that you give it time to cool so you
don't cook down the brandy). Get a funnel and bottle your Kaluha
immediately. Let stand for a couple of days. Enjoy!!!!
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** Kvas
I got this recipe from a book called 'dinerparty a la perestrojka'. I
tried it once, it tasted terrible, but that was probably due to the fact
that the rye-bread was almost burned.
500 gr. Rye-bread
8 l water
25 gr yeast (the book mentions yeast to make bread)
225 gr sugar
4 spoons of luke warm water
1 lemon
2 spoons of raisins
2 branches of peppermint
1. Put the slices of rye-bread in the oven (200 degrees Celsius) for
about 45 mins, until they're dried.
2. Boil the 8 liters of water. Crumble the dried rye-bread, put it in
the boiling water for about 5 mins.
3. Let it the water, and rye-bread rest for 4 hours, covered with a
tea-cloth.
4. Crumble the yeast, 15 mins before the 4 hours are over. Mix the
crumbled yeast with some sugar and the luke warm water. Let it rest
for 15 mins.
5. Filter the water-rye-bread mix in a kitchensieve. Carefully extract
all water from the rye- bread.
6. Wash, and peel the lemon. Add the lemon-peel, the sugar, the yeast
and the pepermint. Stirr the solution, and let it rest (covered) for
8 hours.
7. Sieve the solution (tea-cloth).
8. Bottle it.
9. Put some raisins, a bit of lemon-peel, and a fresh leaf of peppermint
in every bottle, close the bottles, and keep them in a cool place.
10. Ready when the raisins start floating.
11. Sieve the stuff one more time in a tea-cloth.
12. Put the Kvas in the fridge 4 hours before drinking.
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