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Our Recipes
Blackberry Martini
The Blackberry martini is sweet but very strong
Categories: Cocktail, Martini, Schnapps/Liqueurs, Vodka.
Ingredients:
2 oz Skyy Berry
3/4 oz Chambord
Directions:
Combine ingredients in a cocktail shaker with ice and drain into a cocktail glass. Garnish with berries.
Blackberry Mojito
This drink makes use of fresh, summer fruit
Categories: Cocktail, Rum.
Ingredients:
4 blackberries, 3 to muddle and 1 for garnish
3 lime wedges
3 large mint leaves
1 oz lime juice
1 oz simple syrup
1 ½ oz Meyers's Platinum Rum
1 splash club soda
Directions:
Muddle the blackberries, limes and mint leaves in simple syrup. Add the rum and lime juice, pour all the ingredients over ice, stir and add a splash of club soda. Garnish the drink with a blackberry.
Blarney Stone
Recipe from Beverage Dynamics Magazine
Categories: Cocktail, Vodka.
Ingredients:
2 oz. Bizon Grass vodka
Apple juice
Directions:
Pour vodka into a highball glass with ice. Add apple juice. Stir and serve.
Blizzard Cocktail
Celebrate the cold wintery weather by cuddling up with one of these rich and creamy cocktails.
Categories: Cocktail, Hot, Rum, Schnapps/Liqueurs, Whiskey/Bourbon/Scotch.
Ingredients:
1/2 ounces Irish whiskey or rum
1/2 ounce hazelnut liqueur, such as Frangelico
1/2 ounce Irish cream liqueur, such as Bailey's
Hot coffee
A dollop of Grand Marnier Whipped Cream*
Directions:
In a glass coffee mug, stir together whiskey, hazelnut liqueur, and Irish cream; top with coffee. Garnish the cocktail with whipped cream and serve immediately. *Grand Marnier Whipped Cream 1 cup heavy cream, whipped 1-ounce orange liqueur, such as Grand Marnier In a small bowl stir together whipped cream and orange liqueur; keep refrigerated until ready to serve.
Bloody delicious
Made with UV Vodka
Categories: Bloody Mary, Cocktail, Vodka.
Ingredients:
2 parts UV Vodka
2 parts tomato juice
1 part celery salt
1 part Tabasco sauce
1 part Worcestershire sauce
Directions:
Serve over ice in a highball glass.
Bloody Mary Jolly style
Here is an exquisite recipe for Bloody Mary from scratch.
Categories: Bloody Mary, Cocktail, Vodka.
Ingredients:
1/2 glass hot and spicy V8 juice
1/2 glass Clamato juice
1 pinch Horseradish
1 dash Worcestershire sauce
1 dash Tabasco sauce
1 tsp Olive juice
1 pinch Celery salt
1 pinch Black pepper
1 shot Vodka
Directions:
Add together in an old-fashioned glass, and stir. Garnish with a lemon or lime wedge, a chunk of cheese and an olive or whatever you wish.
Blue Bombsicle
Made with UV Blue Vodka
Categories: Cocktail, Vodka.
Ingredients:
1 part UV Blue
3 parts lemonade*
Directions:
Serve over ice in a highball glass. *Substitute sugar-free lemonade for a low-carb drink!
Blue Bunny
The appearance should be a milky light blue.
Categories: Rum, Schnapps/Liqueurs, Shot, Vodka.
Ingredients:
1 dash Blue Curacao
1 oz. Rum
1 splash Sour mix
1 oz. Vodka
Directions:
Add ingredients in mixer and shake well. drain into a chilled cocktail glass. No garnish. The appearance should be a milky light blue.
Blue Crush
Made with Hpnotiq
Categories: Cocktail, Schnapps/Liqueurs, Vodka.
Ingredients:
2 oz. Hpnotiq
1 oz. Premium Blueberry Vodka
Splash of Lemonade
Directions:
Mix Hpnotiq and premium blueberry vodka. Add Lemonade to taste. Garnish with fresh Blueberries and Mint.
Blue Frost
Made with UV Blue Vodka
Categories: Cocktail, Vodka.
Ingredients:
1 part UV Blue
1 part raspberry sherbet
1 part lemon-lime soda
Directions:
Serve over ice in a lowball glass.
Blue Lagoon
The perfect cocktail recipe to transport you to a tropical paradise!
Categories: Cocktail, Schnapps/Liqueurs, Vodka.
Ingredients:
1-1/2 oz vodka
1/2 oz blue Curacao
4 oz lemonade
Directions:
In a highball glass almost filled with ice cubes, combine the vodka, Curacao, and lemonade. Stir well. Garnish with the cherry and the orange slice.
Blue Moon Margarita
The Blue Moon Margarita gets its dazzling color from Blue Curacao liqueur.
Categories: Cocktail, Margarita, Schnapps/Liqueurs, Tequila.
Ingredients:
1 1/2 oz silver tequila
1 oz blue curacao
1 oz pineapple juice
5 3/4 oz Margarita mix
Directions:
Rim margarita glass with sugar. Combine ingredients in a shaker. shake and pour into a margarita glass with ice
Blue Velvet
Made with UV Blue Vodka
Categories: Cocktail, Vodka.
Ingredients:
2 parts UV Blue
2 parts pineapple juice
Directions:
Serve over ice in a highball glass. Finish with a splash of grenadine.
Bluebeard
Make this cocktail with your favorite vodka and blackberry brandy.
Categories: Brandy, Cocktail, Vodka.
Ingredients:
1-1/2 oz vodka
1/2 oz blueberry brandy
Directions:
In a mixing glass half-filled with ice cubes, combine both of the ingredients. Stir well. drain into a cocktail glass.
Blueberry Mojito
This Blueberry Mojito will hit the spot!
Categories: Cocktail, Rum.
Ingredients:
1 1/2 oz light rum
1/4 oz fresh lime juice
8 mint leaves
10-12 fresh blueberries
1 tsp sugar
Club soda
Garnish: lime slice and mint sprig
Directions:
Muddle mint leaves with sugar in a mixing glass add a few of the blueberries and mash until juicy. Add light rum, lime juice to shake with ice. Pour into a tall glass. Drop blueberries and club soda. Garnish with a lime slice and mint sprig.
Blueberry Muffin
Made with RumChata
Categories: Schnapps/Liqueurs, Shot.
Ingredients:
1 part RumChata
1 part blueberry schnapps
1/2 part Frangelico
Cream or milk to taste
Directions:
Shake with ice and strain into a shot glass.
Blueberry Pie-Tini
Recipe from Beverage Dynamics Magazine
Categories: Martini, Vodka.
Ingredients:
1 oz Blueberry pie syrup
1 ½ oz Premium vodka
2 oz Half and half
Directions:
Combine ingredients in shaker in the order listed. Cap and shake vigorously. drain into chilled serving glass. Garnish with pie crust strips and blueberries.
Bobby Burns
This recipe suggests Dewar’s 12 Yr Scotch.
Categories: Cocktail, Schnapps/Liqueurs, Vermouth, Whiskey/Bourbon/Scotch.
Ingredients:
1 oz Blended Scotch whiskey (Dewar's 12 Yr)
1 oz Sweet vermouth
1/2 oz Benedictine
Lemon peel for garnish
Directions:
Stir together all the ingredients in a mixing glass with ice. drain the mixture into a cocktail glass. Twist a lemon peel over the glass to release its oil and then drop it in.
Born To Be British
Slice up those delicious red apples for this cocktail.
Categories: Cocktail, Gin, Schnapps/Liqueurs.
Ingredients:
1 1/2 oz Gin
4 Red apple slices
2 Lemon wedges
2 oz Apple juice
3/4 oz Simple syrup
1/4 oz triple sec
Fresh apple slice for garnish
Directions:
In a shaker, muddle the diced apple with the lemon wedges. Add all the other ingredients and shake. drain into a rocks glass filled with fresh ice and garnish with a fresh apple slice.
Boston Sidecar
The Boston Sidecar is a great cross between a Daiquiri and the original Sidecar.
Categories: Brandy, Cocktail, Rum, Schnapps/Liqueurs.
Ingredients:
3/4 oz light rum
3/4 oz Brandy
3/4 oz triple sec
Juice of 1/2 lime
Directions:
Pour the ingredients into a cocktail shaker filled with ice. shake well. drain into a chilled cocktail glass.
Bourbon Cream
Made with RumChata
Categories: Cocktail, Schnapps/Liqueurs, Whiskey/Bourbon/Scotch.
Ingredients:
3 parts RumChata
1 part aged bourbon
if bourbon is 90 proof or higher use 4 parts RumChata
Directions:
Combine over ice in a rocks glass.
Bourbon Creamed Corn
A super picnic or holiday side dish, this creamy corn is festive and quite tasty. It’s superb with roast beef or roast leg of lamb, but is also great by itself over thickly buttered slices of homemade bread that you have toasted and rubbed with a raw garlic clove.
Categories: Food & Food Pairings, Vegetables, Fruits & Salads, Whiskey/Bourbon/Scotch.
Ingredients:
1/4 cup butter
1 cup chopped shallots (3 to 4 large)
1 1/2 teaspoons minced garlic
1 large red bell pepper, seeded and finely chopped
3 cups corn kernels, cut from 4 to 5 medium ears
2/3 cup heavy cream
1/4 cup bourbon
1 1/4 cups chopped scallions
Salt and pepper
Paprika, to serve
Directions:
Melt the butter in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and sauté for 2 minutes. Add the bell pepper and sauté for 1 minute. Add the corn kernels and sauté until almost tender, about 2 minutes. Add 1/3 cup of the cream and the bourbon, and simmer the sauce, stirring often, until it thickly coats the corn, about 2 minutes. Add the remaining 1/3 cup cream and 1 cup of the scallions, and simmer the mixture until the sauce thickens enough to coat the corn kernels, about 2 minutes longer. Season the creamed corn to taste with salt and pepper, then transfer to a serving bowl and sprinkle with the remaining 1/4 cup scallions. Sprinkle with paprika for color and serve. Tip: You can substitute whiskey, rum, or brandy for the bourbon.
Bourbon Mashed Sweet Potatoes
This recipe is easy to make and will please even the heartiest of appetites.
Categories: Food & Food Pairings, Side Dish, Vegetables, Fruits & Salads, Whiskey/Bourbon/Scotch.
Ingredients:
4 cups fresh sweet potatoes, cooked and mashed (about 3 1/2 lbs)
1/3 cup brown sugar (packed)
1/2 teaspoon Chef PaPrudhomme's Vegetable Magic
1/4 cup evaporated milk
2 tablespoons butter, melted
1 tablespoon bourbon
Salt and fresh cracked pepper to taste
Directions:
Preheat oven to 350 deg F. Place all ingredients in a large mixing bowl and blend until creamy. Transfer to a baking dish and Bake for 15 minutes at 350 deg F.
Bourbon Mustard Ham Glaze – Serve with Gewurztraminer
Glaze ham every 30 minutes, until heated through.
Categories: Food & Food Pairings, Sauces & Dips, Whiskey/Bourbon/Scotch.
Ingredients:
1 cup Bourbon
1 cup Dijon mustard
1 cup Pure Maple Syrup
1 cup Brown Sugar
Directions:
In a small bowl, mix together. Brush 1/4 of the glaze over the ham. Bake the ham, brushing with remaining glaze every 30 minutes, until heated through.
Bourbon Pecan Pumpkin Pie
A Flaming Pie, delicious and Exciting – Don’t Wait For Thanksgiving!
Categories: Desserts, Food & Food Pairings, Whiskey/Bourbon/Scotch.
Ingredients:
3 eggs, slightly beaten
16-oz can pumpkin*
1 cup brown sugar
1½ cups half-and-half
¼ cup and 3 tablespoons bourbon
1 teaspoon ground cinnamon
½ teaspoon ginger powder
¼ teaspoon salt
9-inch pie shell, unbaked
2 tablespoons butter
1 cup pecan halves*
Directions:
In a large bowl, combine the eggs, pumpkin, ¾ cup of the brown sugar, the half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt; mix well. Pour mixture into the pie shell; bake at 425°F for 10 minutes. Reduce heat to 350 degrees, and Bake an additional 45 minutes or until set. Set aside to cool. Combine the butter and ¼ cup of the brown sugar in a saucepan; cook over medium heat, stirring until the sugar is dissolved. Add the pecans and 2 tablespoons of bourbon, stirring to coat the nuts. Spoon the mixture over the pie. Heat the remaining bourbon in a saucepan, just long enough to produce fumes (do not boil); remove from the heat, ignite with a match and pour over pie. Serve pie when flames die down. *Buy fresh, top-quality nuts—they make a difference in the pie. Also, look for better-quality pumpkin: use an organic brand that provides better results than the traditional Libbey’s. You can find good canned pumpkin in natural food and specialty food stores. Given the cost of time and ingredients to make a pie, it’s worth the higher price.
Bourbon Shrimp Flambe
Shrimp is flamed with bourbon and served in a tomato cream sauce for a simple but elegant dish. This is great served with a side of rice. Be sure to read the flambe tips and hints before you begin.
Categories: Fish & Seafood, Food & Food Pairings, Whiskey/Bourbon/Scotch.
Ingredients:
1/4 cup (4 Tablespoons or 1/2 stick) butter
1 pound shrimp, peeled and deveined
1/4 cup bourbon whiskey
1/4 cup heavy cream
1 medium tomato, diced
1 Tablespoon lemon juice
Salt and freshly ground pepper
1/4 cup minced chives
Salted, toasted pecans, for garnish (optional)
Directions:
Melt butter in a long-handled frying pan over medium heat. Add shrimp and saute for 1 minute. Remove from the burner and carefully add bourbon to the pan. Ignite with a long fireplace match and return to heat. Shake until flames burn down and go out. Remove the shrimp with a slotted spoon and keep warm. Add heavy cream and tomatoes to the pan. Boil and reduce until thickened, then add lemon juice. Season to taste with salt and pepper. Return shrimp to the pan and gently reheat only until warmed through. Do not overcook or the shrimp will become tough. Sprinkle with chives and toasted pecans. Serve with a side of rice. Yield: 4 servings
Bourbon Whipped Cream
This goes great with pecan pie or pumpkin pie!
Categories: Desserts, Food & Food Pairings, Sauces & Dips, Whiskey/Bourbon/Scotch.
Ingredients:
1 cup heavy whipping cream
2 tablespoons white sugar
1 1/2 tablespoons premium bourbon
Directions:
In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.
Bourbon-Gingered Sweet Potatoes
Another do ahead veggie dish. Nice way to Make your Thanksgiving sweet potatoes. The combination of spice and liquor gives this dish an unexpected pleasure.
Categories: Food & Food Pairings, Side Dish, Vegetables, Fruits & Salads, Whiskey/Bourbon/Scotch.
Ingredients:
3 lbs sweet potatoes, peeled, cooked and Pureed
1/4 cup bourbon
1 tablespoon butter, melted
1 tablespoon light brown sugar
1 tablespoon fresh ginger, finely chopped
1 teaspoon walnuts a or 8 pecan halves
Directions:
Preheat oven to 350f. Stir: bourbon, butter, sugar, Ginger & salt into the pureed potatoes. Using a pastry bag fitted with a large star, pipe the potato mixture into 8 large swirls in a 1 1/2 quart shallow baking dish Bake potatoes for 30 minutes or until hot. Garnish each swirl with a half nut, serve.
Brandy Alexander
Brandy Alexander is a luxurious, creamy cocktail that has seen popular throughout the 20th Century.
Categories: Brandy, Cocktail, Schnapps/Liqueurs.
Ingredients:
1 oz Brandy
1 oz White Creme de Cacao
1 oz light cream
Nutmeg for garnish
Directions:
Traditionally, a Brandy Alexander is made by mixing brandy, dark Creme de Cacao and cream and nutmeg to add some flavor.
Brandy And Candy
From Cheers Magazine
Categories: Brandy, Cocktail, Schnapps/Liqueurs.
Ingredients:
1/2 oz White Creme de Cacao
1 oz Chambord
1 oz Brandy
Directions:
Chocolate rim a sherry glass. Pour in white creme de cacao. Carefully float Chambord, then carefully float brandy on top of that.