Winter is here. I know I know, we would all rather be on some tropical island laying on a beach with a Pina Coloda in hand. Alas for those of us who live with seasons, we are in the midst of winter, so may I suggest my version of hot chocolate to help you on those cold winter nights. This is not for the kiddies!!!
You can make whatever flavor that floats your boat. I prefer coconut. Your have as many choices as there are chocolate candies out there. I use 2-3 Lindt Coconut balls, mixed with a dash of vanilla I bought when I was in Mexico and a splash of Patron Cafe Tequila and hot milk. Heat milk, add chocolate balls, vanilla and stir until smooth, then add splash of Patron Cafe Tequila and enjoy!!!
The Georgia Peach Martini
2 oz coconut rum
2 oz peach schnapps
2 oz vodka
4 oz ginger ale
Fresh peach slices
Pour all ingredients, except for the ginger ale, into a cocktail shaker filled with…what else? ICE! Shake well, strain and pour into 2 chilled martini glasses. Top with ginger ale and garnish with a sweet and juicy peach slice.
recipe courtesy of whattheflicka.com
Mix your favorite fruit juice or nectar with your favorite Champagne
Jack Frost Cocktail
1/2 cup each of Vodka, blue curacao, cream of coconut and 1 cup pineapple juice,
All layers blended with ice and liquor of choice
Green Layer: Midori Sour Mix
Blue Layer: Blue Curacao Simple Syrup Sour Mix
Yellow Layer UV Orange Orange Juice Sour Mix
Red Layer: Cherry Syrup Sour Mix
Garnish: Extreme Warhead Candy
recipe courtesy of The Tipsy Bartender
BUTTERSCOTCH LIQUEUR – 1 Quart
1 cup sugar
1 cup water
1/2 cup brandy
1 cup 100 proof vodka
1/2 teaspoon butterscotch flavored extract
Bring sugar and water to boil in a saucepan over medium-high heat stirring constantly. When the sugar water mixture turns clear, remove from heat. Cool to room temp. Add brandy, vodka, and extract. Pour the mixture into a 1 quart container and cover. Set aside for at least 30 days. Shake the bottle each day. Keep tightly closed.
KAHLUA – Makes 1/2 gallon
2 cups boiling water
3 cups sugar
1/3 cup instant coffee
1 fifth 100 proof vodka
1 tablespoon pure vanilla extract (very important not to use imitation vanilla)
Combine boiling water with instant coffee. As soon as the coffee dissolves, add sugar. Allow to cool to room temp. Add vodka and vanilla. Pour the mixture into a big bottle (at least 1/2 gallon jug) and cover. Set aside for at least 30 days. Shake the bottle each day. Keep tightly closed.
recipe courtesy of weefolkart.com