Thursday, 6 June 2013

Quick Beverages fo' SUMMA'!!! ^_^ as seen on www.fastdrinkrecipes.com/


Watermelon and Jalapeno Margarita

Ingredients:
4-5 cups frozen watermelon chunks (cut & freeze the night before)

1/2 cup freshly squeezed lime juice
1/4 cup JalapeƱo Infused Tequila
1/4 cup triple sec
1-2 tablespoons sugar

Directions:
Add all ingredients to a blender. Blend. Enjoy!

Cucumber Mint Lemonade

Ingredients:
2-3 large cucumbers
3 cups of freshly squeezed lemon juice
1 bunch of mint leaves
1 1/2 cup sugar dissolved into 1/4 cup water
3 cups cold water

Directions:
  1. Dissolve the sugar and water in a pan over moderate heat until clear. Allow to cool completely.
  2. Peel and roughly chop the cucumbers. Add them, the lemon juice, mint leaves, and sugar syrup in a blender and puree. Pour the juice through a strainer and add the water, just two cups at a time.
  3. Pour into a glass with ice cubes, a sprig of mint and (if you opt for it) a shot of vodka for ax extremely refreshing cocktail. Enjoy!

Mexican Coffee

Ingredients:
1 sugar cube
1 fluid ounce hot water
3/4 cup coffee
1 fluid ounce coffee-flavored liqueur (such as Patron XO Cafe Coffee Liqueur)
1 tablespoon whipped cream

Directions:
  1. Pour sugar and hot water into a coffee mug.
  2. Stir in the coffee and liqueur.
  3. Spoon whipped cream gently on top of the coffee
MAKE SURE TO ENJOY!!!!!!







Monday, 29 April 2013

Wednesday, 3 April 2013

Spicy Mangotini cocktail Recipe (as shown on www.absolutdrinks.com)


Ingredients

  • 2 Parts ABSOLUT MANGO
  • 2 Dashes ABSOLUT PEPPAR
  • 2 Parts Simple Syrup
  • 2 Parts Lemon Juice
  • 1 Part Mango Puree
  • 1 Piece Jalapeno


Tool

  • Citrus press 
  • Freezer Jigger 
  • Strainer 
  • Boston Shaker

Method

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass. Garnish with a jalapeno.


Tuesday, 2 April 2013

CORNMEAL PUDDING ( JAMAICAN STYLE) ;) - as explained on jamaicans.com


INGREDIENTS:
  • 3cups golden cornmeal
  • ¾ cup all purpose flour
  • 2 ¼ cups brown sugar
  • 5 cups thick coconut milk
  • ½ tsp. mixed spice
  • 1½ tsp salt
  • 1½ tsp grated nutmeg
  • ½ cup raisins
  • ½ cup of the shredded coconut
METHOD:
  1. Sift together flour and cornmeal.
  2. Blend together sugar, salt, nutmeg, mixed spice and coconut milk.
  3. Add to cornmeal mixture, stirring until there are no lumps.
  4. Pour into a greased pan.
  5. Coat raisins with a little flour and sprinkle into mixture.
  6. Sprinkle shredded coconut on top.
  7. Dot generously with butter or margarine.
  8. Bake in a moderately-hot oven 350F for ¼ hour or until set.
  9. Combine and pour custard mixture (see recipe below) on top of pudding.
  10. Bake for a further ½ to ¾ hour or until set.
  11. Cool and serve.
*Custard Mixture*
  • ½ cup strong coconut milk
  • 4 heaped tbsps granulated sugar
  • Dash cinnamon
  • Dash vanilla
  • Combine all ingredients and use as directed above