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NAPA BOGG (Serves 1)
• 5 oz cranberry juice
• 2 oz sparkling water
Serve on the rocks and garnish with lime wheel and cherry.
STRAWBERRY NEWS SODA (Serves 5)
•
1½ C milk
• 10 oz package frozen sliced strawberries,
partially thawed
• 1 pint strawberry ice cream
• 16 oz bottle strawberry soft drink, chilled
In covered blender container, with blender at high speed, blend milk
and strawberries for 15 seconds; pour into five 12 ounce glasses.
Add scoop of ice cream to each glass; slowly add soft drink to fill
glasses almost to top. Serve with spoon and a straw.
HAWAIIAN ICE (Serves 1)
• 6 oz pineapple juice
• 2 oz fresh pineapple chunks
• 1 oz sweet & sour mix
• 1 oz simple syrup/orgeat syrup
• crushed ice
Blend and garnish with pineapple wedge.
CRANBERRY COCKTAIL (Serves 2)
• ½ C cranberries
• 3-4 apples, seeded
(add more apples if too sour)
Push cranberries through juicer with apples. If fresh or
frozen cranberries are not available, use 1 tbsp cranberry
juice concentrate to 32 ounces apple juice.
BLACK CHERRY CHAMPAGNE (Serves 2)
• 1 bottle alcohol-free champagne
• black cherry juice
• black or maraschino cherries, with stems
• lemon zest
• superfine sugar
1. Sugar-frost two tall champagne glasses.
2. Fill glasses with 2/3 chilled champagne and 1/3 chilled cherry juice.
3. Garnish with a cherry caressed by a piece of lemon zest. Serves more
than two, but why would you want to?
HOT "NEWS FLASH" CHOCOLATE (Serves 6)
• ½ C + 1 tbsp cocoa
• ½ C sugar
• dash salt
• 6 C milk
• ½ tsp vanilla extract
• 6 marshmallows or whipped cream
In large saucepan, stir cocoa with sugar and salt until mixed. Stir
in a small amount of milk to male a smooth paste; stir in remaining
milk. Over medium-low heat, heat mixture, stirring occasionally until
tiny bubbles form around edge (do not boil). Remove from heat; add vanilla;
beat with hand beater until smooth and foamy. Pour into mugs. Top with
marshmallow or whipped cream. Drink while watching 47 Eyewitness News.
DUSTY'S DEE-LIGHT (Serves 1)
• 3 ½ oz cranberry juice
• 3 ½ oz pineapple juice
Serve over crushed ice. Garnish with a lemon wheel or
a wedge of lime.
CALIFORNIA ICED TEA (Yields 1 large pitcher)
• 1 envl from 3.6 oz package of lemon flavor iced-tea
mix
• 1 envl from 3.2 oz package of mint-flavored iced-tea mix
• 2 trays ice cubes
• 2 12 oz bottles ginger ale, chilled
In large pitcher, stir iced-tea mixes with 2 cups water
until dissolved. Add ice cubes. Slowly pour ginger ale down side of
pitcher (to prevent foaming); stir gently to mix. To serve, pour into
chilled 8 ounce glasses.
VANILLA EGG CREAM (Serves
1)
• ¼ tsp vanilla
• 1 tbsp sugar or simple syrup*
• equal portions club soda and milk
Stir vigorously. Serve over ice.
*Simple syrup: In a medium saucepan, cook 2 cups of
sugar in 1 cup of water over high heat, stirring constantly to dissolve
sugar. Bring mixture to a full boil. Remove from heat and cool. Syrup
may be refrigerated for several weeks.
VIRGIN DAIQUIRI (Serves 2)
• 3 scps ice
• 6 oz frozen sweetened strawberries
• 6 oz sweet & sour mix
• 2 oz orange juice
Blend all ingredients until frozen.Garnish with dollop
of whipped cream and a whole strawberry.
CHOCOLATE FRUIT DREAM (Serves 1)
• 1/4 C nonfat
yogurt
• 1/2 tbsp sweetened cocoa
• 1/2
banana
• raspberries
• nonfat milk
Blend with ice until smooth.
C O P (Serves 1)
• 2 oz Cranberry juice
• 2 oz Orange juice
• 2 oz Pineapple juice
• cubed ice
• orange wedge for garnishing
Serve over crushed ice and garnish with orange wedge.
TASTY HOT HOLIDAY CIDER (Serves 10)
• 1 gal apple cider
• 30 whole cloves
• dash nutmeg
• 3 whole oranges
• 6 cinnamon sticks
Pour apple cider into saucepan over medium heat. Pierce
three oranges with cloves (about 10 cloves in each whole orange). Add
pierced oranges, cinnamon sticks and dash of nutmeg. Simmer on low for
30 minutes. Serve hot.
SEAFOOD BIRD'S NEST (Serves 2)
• 1 tsp sesame oil blend
• 4 large scallops
• 4 large shrimp, peeled & deveined
• 3 oz seabass, cubed 1 ½"
• 2 crab claws
• ½ oz carrots, shredded
• ½ oz leeks, shredded
• ½ tsp garlic
• ½ tsp ginger, salt, pepper, hot sauce
• ¼ tbsp cilantro, basil, mint, each chopped
• 1 fried noodle basket (found in Chinese markets)
• snap peas and red pepper
Saute seafood, vegetables with seasonings; thicken juices
slightly. Add chopped herbs. Arrange seafood in basket, with snap peas
and red pepper, julienne and sauteed, around basket.
FRONT PORCH JULEP (Serves 8)
• 1 qt. ginger ale
• 1 pint cold water
• 6 lemons, whole; 2 lemons, sliced
• � cup sugar
• 2 bunches fresh mint
• crushed ice
- In a large container, combine ginger ale, water,
and sugar. Juice 6 lemons into mixture. Stir well.
- Pack tall tumblers � full with mint sprigs. Using
a wooden paddle, crush mint until stems are broken.
- Pour in liquid over crushed ice. Garnish with fresh
mint sprigs, lemon slices, and a straw.
THE BEACH BUM (Serves 25)
• 1 large block ice
• 2 liters tonic water
• 2 liters lemon-lime soda
• 1 whole pineapple (or 30 oz. canned)
• 6 lemons
• 10 oranges
• 6 limes
• 1 qt. fresh strawberries
- Place ice block in tub. (Unless your diet is aluminum
deficient, choose a tub that won't react with the citrus acids). Pour
in tonic water and soda.
- Juice half the oranges, limes, and lemons into tub. Slice
remainder and stir in.
- Add small wedges of pineapple and whole strawberries.
- Scoop into cups, or bring long straws and slurp directly
from the tub.
WINTER WASSAIL (Serves 10)
• 1 qt. apple juice
• 4 lemons
• 1 qt. apple cider
• 8 oranges
• 8 whole cloves
• � tsp. mace
• 16 cinnamon sticks (10 for garnish)
• 6 whole allspice berries
- In a large pot, combine apple juice and cider. Wash
and slice oranges and lemons. Throw‘em in.
- Create a spice bouquet by wrapping 6 cinnamon sticks,
cloves, allspice, and mace in a piece of cheesecloth or muslin. Add
to juice. Simmer for at least 30 minutes.
- Ladle into mugs. Garnish with a cinnamon stick.
SWINGER'S SLING (Serves 2 dance partners)
• 8 oz. seltzer water
• 2 oz. Rose’s Lime Water
• 4 tbsp. whiskey sour mix
• lime zest
• maraschino cherries
- Combine seltzer, lime water, and sour mix in a cocktail
shaker with ice. Shake it, daddy-o.
- Strain liquid into martini glass.
- Garnish with lime zest and a cherry.
SALTY DOG (Serves 1)
• 4 oz. grapefruit juice
• 4 oz. tonic water
• 1/8 tsp. sea salt
• cubed ice
- Salt rim of highball glass.
- Pour juice, tonic water, and salt into a cocktail
shaker. Shake vigorously.
- Serve over ice in salted old fashioned glass.
CANTALOUPE AGUA FRESCA (Serves 8)
• 1 large, ripe cantaloupe
• 2 qts. cold water
• 3 whole limes, 1 sliced lime
• granulated sugar
• cubed ice
- Remove cantaloupe skin and seeds. Cut a couple slices
of the flesh for garnish. Puree remainder in blender.
- In a large container, combine puree and water. Juice
in 3 limes. Sugar to taste. Stir vigorously.
- Pour over ice into Collins glasses. Garnish with
cantaloupe and lime slices.
CHOCOLATE CAPPUCCINO CHILL
Hi-Fi (Serves 4)
(espresso machine and blender required)
• cubed ice
• 4 oz. chocolate syrup
• 8 oz. half-and -half
• 6 oz. espresso
- Fill blender 3/4 full with ice. Add remaining ingredients.
Blend until frothy.
- Pour into glass mugs. Garnish with whipped cream,
chocolate shavings -- whatever your sweet little tooth desires.
Lo-Fi (Serves 4)
(coffee and spoon required)
• cubed ice
• 10 oz. cold coffee
• 4 oz. chocolate syrup
• 8 oz. whole milk
- Fill glasses 3/4 full with ice.
- Distribute chocolate, milk, and coffee equally among
glasses.
- Stir vigorously with spoon.
BACKYARD BERRY SUN TEA (Serves 1)
• 2 oz. cranberry juice
• 2 oz. lemonade
• 1 tbsp. orange juice
• 1 tbsp. Coco Lopez
• lime wedge
• lemon wedge
• orange wedge
• maraschino cherry
- In a cocktail shaker, combine lemonade, cranberry
juice, orange juice, Coco Lopez, and ice. Shake and strain into a
wine glass.
- Use toothpicks to attach lime, lemon, and orange
wedges around the outside of the cherry. By golly, George, it
looks like a wheel!
THE WHEEL (Serves 12)
• 3 qts. cold water
• 8 bags raspberry tea
• 1 qt. sparkling raspberry juice
• granulated sugar
• 2 limes, sliced
• 1 carton fresh raspberries
- Pour water into 1-gallon jug (available at most supermarkets
and dime stores). Add tea bags. Place direct sunlight for about 8
hours.
- Remove tea bags. Add raspberry juice. Sugar to taste.
- Pour over ice into pint glasses. Garnish with a lime
wheel and raspberries.
BREATH-A-LIZER (Serves 1)
• 1 glass non-alcoholic wine
• 1 splash Rose's lime juice
Combine and enjoy!
CHECK POINT CHANDY (Serves 1)
• 1 bottle non-alcoholic beer
• 1 splash cranberry juice
Combine and enjoy!
SPARKLING PINK PUNCH (Serves 25-30)
• 24 oz frozen pink lemonade concentrate
• 12 oz frozen orange juice concentrate
• 6 C water
• 2 qt ginger ale
• orange slices
Mix together lemonade, orange juice, and water; chill.
Add ginger ale right before serving. Garnish with orange slices.
SUNSET BOULEVARD (Serves 25)
• 3 gal vanilla ice milk
• 2 oz Maui Delight flavoring
Combine ingredients in an ice cream machine for approximately
30 minutes until frozen. Pour into hurricane glasses. Garnish
with multi-colored sprinkles.
A. M. ENERGY BOOST (Serves 1)
• 3 oz. cranberry juice
• 3 oz. orange juice
• fresh ripe banana
• fresh lime
Blend to smooth consistency and serve in chilled glass.
ESPRESSO BAR (Serves 1)
• 2 oz. espresso
• 4 oz. vanilla ice cream
• 1/2 Heath candy bar
• crushed ice
Blend all and garnish with 3 coffee beans and mint
leaf
RASPBERRY RAMOS (Serves 3-4)
• 1 large banana
• 1 1/2 C fresh or frozen raspberries
• 3/4 C cranberry juice
• 1 pint vanilla frozen yogurt (left at room temperature for about
30 minutes)
Blend all ingredients together. Serve straight up
or over ice cubes.
APRICOT FIZZ (Serves 4)
• 2 12 oz. cans of apricot nectar, chilled.
• 2 12 oz. cans ginger ale, chilled
• lemon juice
• sugar
When ready to serve, combine the nectar and ginger
ale. Dip rims of glasses into lemon juice, then into sugar.
Pour in liquid and serve.
STRAWBERRY MELON COOLER (Serves 18)
• 1 medium, ripe watermelon
• 2 pints fresh strawberries
• 1 liter lemon-lime soda
• 12 oz. strawberry daiquiri mix
• cubed ice
- Lay watermelon on its side. Administer local
anesthetic. Cut off the top 1/3 by making artfully scalloped
incisions all the way around the melon. Gingerly remove top.
- Scoop out watermelon pulp and remove seeds.
Puree pulp in blender. Set aside.
- Wash berries. Set a few aside for garnish.
Decap the rest and puree in blender.
- In watermelon, combine melon and strawberry purees,
soda, and daiquiri mix. Stir.
- Ladle over ice into punch cups. Garnish with
a strawberry.
NOTE: For additional recipes,
get your free copy of
Cheers!
from the California State Automobile Association (AAA)
(415) 565-2310.
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