All I can come up with is: Three little pumpkins sitting on a gate, the first one say’s “oh my, it’s getting late”, the second one said “there are witches in the air”, and the third one said “we don’t care”! Then wooooooooooo went the wind and out went the lights and the three little pumpkins rolled outta site….
Hard Cider Sangria
1 cup quartered and thinly sliced unpeeled green, yellow and red apples
1 navel orange—quartered and thinly sliced crosswise
1 cup apple juice, chilled
2 tablespoons fresh lemon juice
1/4 cup apple brandy
One 22-ounce bottle hard apple cider, chilled
In a pitcher, combine the apples with the orange, apple juice, lemon juice and brandy. Just before serving, add the hard cider. Serve in tall glasses over ice.
Hot Mulled Cider
1 gallon apple cider
3/4 cup dry white wine, such as Chardonnay
1/4 cup honey
2 quince—peeled, cored and finely chopped
One 4-inch rosemary sprig
Two 3- to 4-inch cinnamon sticks, broken
1 star anise
1/2 teaspoon grated lemon zest
Combine the cider, wine, honey, quince, rosemary, cinnamon, cloves, star anise and lemon zest in a large saucepan and simmer over low heat for 45 minutes. Strain the mulled cider and discard the solids. Serve the mulled cider warm.
MAKE AHEAD The strained mulled cider can be refrigerated overnight. Reheat before serving.
Pumpkin Pie Smoothie
This one isn’t served hot, but the flavor will still make you appreciate the season.
Prep time: 10 minutes
1 15-ounce can pumpkin (chilled)
1 12-ounce can evaporated milk (chilled)
8 ounces vanilla yogurt
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
Whipped cream, to taste (optional)
Combine pumpkin, milk, yogurt, sugar and spice in a blender; cover. Blend until mixture is smooth. Pour into glasses; top with whipped cream (if desired) and an additional sprinkle of pumpkin pie spice. Serves four.
Spiked Apple Pie Punch
1 gallon apple juice
1 gallon apple cider
3 cups white sugar
8 cinnamon sticks
1 bottle 190 proof grain alcohol (750 ml)
In a large pot, combine juice, cider, sugar and cinnamon sticks. Bring to a boil, then remove from heat and let cool completely.
When cool, stir in grain alcohol. Transfer to large serving dish and let guests ladle into cups. Garnish with additional cinnamon sticks or apple slices, if desired.
Peanut Butter Hot Chocolate
For a twist on standard hot chocolate, you can add in other flavors like peanut butter. This recipe from Food.com takes a few hours to cook, but once it’s ready, you’ll have a rich, warm beverage to share with the household, office or party.
Prep time: 10 minutes, Cook time: 1-4 hours
1 cup powder chocolate milk mix or powder cocoa mix
8 cups hot water
3/4 cup Marie Brizzard Chocolat Royale (or Chocolate Syrup for non-alcohol version)
1/4 cup peanut butter
1 1/2 teaspoons vanilla
Pour cocoa mix in a 3-4 quart slow cooker. Carefully stir in hot water and then stir in Chocolat Royale.
Cover and cook on low heat for 3-4 hours or on high for 90 minutes to 2 hours. Whisk in peanut butter and vanilla until smooth. Ladle cocoa into mugs. Serves nine.
Though the weather outside is probably chilly, there’s no reason not to have an icy cocktail when you’re warm indoors. This cold drink might not make you feel cozy like other beverages, but the cranberry flavor will definitely speak of the season.
Prep time: 5 minutes
1 shot (1.5 ounces) vodka
1/2 fluid ounce orange liqueur
1/2 fluid ounce dry vermouth
2 shots (3 ounces) cranberry juice
1 cups ice
Combine vodka, orange liqueur, vermouth, cranberry juice and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses and serve. Garnish with a few cranberries, if desired. Serves two.
2 oz Nolet’s Silver Dry Gin
1 oz Fresh apple juice
.5 oz Fresh lime juice
.5 oz Honey
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice. Garnish with an apple slice.
(courtesy of Liquor.com)
8 fresh or frozen cranberries
2 teaspoons sugar
2 dashes of Angostura bitters
1 strip (2 inches) orange zest
2 ounces bourbon
Muddle cranberries, sugar, bitters, and orange zest with water in a medium glass until sugar dissolves. Pour in bourbon. Add ice cubes.
(Courtesy of: Martha Stewart Living, November 2010)
Fun-size Candy Bar Cocktail:
Despite the name, this cocktail adds up to big-time fun. Simply melt a fun-size candy bar over the stovetop with 2 ounces of whole milk or cream. Once melted, remove from heat. Let cool to warm. Mix with 1.5 ounces of vodka. Garnish with another fun-size half. Indulge in this simple, sweet and intoxicating little number when you’re feeling a bit naughty. (Courtesy of Craftsy.com)
Here at Macadoodles we understand that there are set dates for each of the four seasons…BUT, for most of us, seasons are dictated by the weather. And the weather is screaming “summertime is here”! Pools are going to open this weekend, there will be parades in the streets all around our great country and outdoor cookouts on beaches and in backyards will be had by many. We hope you’ll find a new favorite cocktail for your favorite time of the day…..
My, how time flies – it’s already National Rum Day! For some reason, these drinks are so perfect for the dog days of summer.
3 ounce(s) Myers’s Original Dark Rum
3 ounce(s) Captain Morgan Silver Spiced Rum
1-1/2 ounce(s) Grand Marnier
6 ounce(s) orange juice
6 ounce(s) pineapple juice
1-1/2 ounce(s) lime juice
1-1/2 ounce(s) simple syrup
4 dash(es) bitters
2 ounce(s) grenadine
1 orange wheel
Add in a pitcher Myers’s Original Dark Rum, Captain Morgan Silver Spiced Rum, Grand Marnier, orange juice, pineapple juice, lime juice, simple syrup, bitters, and grenadine. Pour into shaker and add ice. Shake and strain into an ice-filled highball glass. Garnish with orange wheel.
Classic Rum Daquairi
1-1/2 oz light rum
3/4 oz lime juice
1/4 oz sugar syrup
Pour the light rum, lime juice and sugar syrup into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass.
1 oz light rum
1 oz dark rum
1 oz 151-proof dark rum (optional)
1 oz orange curacao liqueur
1/2 oz lemon juice
1/2 oz lime juice
1-1/2 oz orange juice
1-1/2 oz passion fruit puree (or syrup)
1/4 oz grenadine
2 dashes Angostura bitters
Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a highball glass with crushed ice.
Optionally, float the high-proof rum on top of the finished drink.
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
Juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
Orange slice and cherry for garnish
Squeeze juice from half a lime into cocktail shaker over ice. Pour the remaining ingredients into the cocktail shaker. Shake well. Strain into a hurricane glass. Garnish with a cherry and an orange slice.
Makes: 5 cups
2 small ripe mangoes (about 1 pound), peeled and cut into chunks
1/2 cup dark or light rum
1/4 to 1/2 cup sugar, to taste
1/4 cup fresh lime juice
1/4 teaspoon ground ginger
Sugar to coat glass rim
In a blender, blend mango, rum, sugar, lime, and ground ginger until smooth, stopping once to scrape down sides.
Add enough ice to reach 4-3/4-cup level on blender container; process until mixture is thick and slushy.
To decorate glasses, rub a lime wedge around the rim of each glass. Place sugar in a shallow bowl and spin rim of each glass in sugar. Pour mango mixture into glasses and serve.
Pick up rosemary, cucumbers, and lemons to concoct this grown-up lemonade that will keep you cool on a hot day.
Yields: 4 servings
Total Time: 15 min
Prep Time: 15 min
3 large cucumbers
1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
1 cup water
6 ounces (3/4 cup) gin
1/2 cups lemon juice
3 tablespoons agave syrup (see Tips & Techniques)
Cut 12 thin slices of cucumber for garnish. Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary, and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice, and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.
Carb Servings: 1 fruit. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (32% daily value).
Tips & Techniques:
Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in stores.
Calories – 169; Total Fat – 0; Saturated Fat – 0; Cholesterol – 0; Sodium – 6mg; Total Carbohydrate – 18g; Dietary Fiber – 1g; Sugars - 0; Protein – 1g; Calcium – 0
Just in time for National Martini Day, June 19th, we offer you some recipes to follow or feel free to create your own!
Lemon Drop Martini
1 1/2 ounces vodka (use a good-quality vodka)
1/2 ounce orange liqueur (Triple Sec, Grand Marnier, Cointreau, etc.)
1 teaspoon superfine sugar or to taste*
3/4 ounce freshly-squeezed lemon juice
Superfine sugar for dipping
Twisted peel of lemon
* Superfine sugar is instantly dissolving sugar that is typically used in drinks. If you want to avoid the shaking, make a Basic Simple Syrup Recipe to use in place of the sugar.
Mix the vodka, orange liqueur, sugar, and lemon juice in a cocktail shaker half-filled with ice; shake well (supposedly the cocktail is to be shaken 40 times to make sure the sugar is well blended).
Pour strained liquor into sugar-rimmed martini cocktail glass and garnish with a twisted peel of lemon. To create a sugar-rimmed glass, take a lemon wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into the superfine sugar.
Makes 1 serving.
There are many versions of the Apple Martini, Appletini, or Big Apple Martini. Some use Calvados, some apple puree, and some apple schnapps. This recipe uses the apple schnapps and has a very sweet taste and, depending on which brand you choose, will determine how bright of a green your drink will be. If you’d like to have a Sour Appletini, use Sour Apple Pucker. For an extra, edible touch to this drink, garnish with a green apple slice or peel.
Prep Time: 2 minutes
Total Time: 2 minutes
Yield: 1 Cocktail
- 2 oz vodka
- 1 oz green-apple schnapps
- Pour the ingredients into a cocktail shaker with ice cubes.
- Shake well.
- Strain into a chilled cocktail glass.
Italian Wedding Cake Martini
“This delicious cocktail tastes just like an Italian wedding cake cookie!”
2 fluid ounces vanilla vodka
1 fluid ounce cranberry juice
1 fluid ounce pineapple juice
1/2 fluid ounce amaretto (almond flavored liqueur)
1/2 fluid ounce white creme de cacao
Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Godiva Chocolate Martini
Scale ingredients to servings
1 1/2 shots Godiva® chocolate liqueur
1 1/2 shots creme de cacao
1/2 shot vodka
2 1/2 shots half-and-half
Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass.
Kathy Casey, Coastal Living
St. Germain’s subtle elderflower flavor and light essence of lychee play nicely with the other spirits in this cocktail.
3/4 ounce (1 1/2 tablespoons) St. Germain liqueur
1/2 ounce (1 tablespoon) gin
1/2 ounce (1 tablespoon) gold rum
1/2 ounce (1 tablespoon) fresh lime juice
1 ounce (2 tablespoons) guava nectar or papaya juice
Garnish with lime wedges
Combine first 5 ingredients in a cocktail shaker filled with ice. Cover, and shake vigorously. Pour into a tall glass filled with ice. Garnish, if desired.
The secret to this lively drink is chopped fresh pineapple instead of canned.
1/2 cup chopped fresh pineapple
3 ounces (6 tablespoons) silver or white rum
1 1/2 ounces (3 tablespoons) fresh lime juice
3 ounces (6 tablespoons) cream of coconut
2 ounces (1/4 cup) pineapple juice
3 cups ice
1/2 ounce (1 tablespoon) black strap rum (optional)
Garnishes with fresh pineapple spears & mint leaves
Combine first 6 ingredients in a blender. Blend on high until smooth. Pour mixture into 2 tall glasses. Top each with 1/4 ounce (1-1/2 teaspoons) black strap rum, if desired. Garnish, if desired.
1/2 ounce white rum
1 1/2 ounces golden rum
1 ounce dark rum
1/2 ounce 151-proof rum
1 ounce lime juice
1 teaspoon pineapple juice
1 teaspoon papaya juice
1 teaspoon superfine sugar
Stir together all these ingredients (the juice in the recipe is what mixologist David Embury calls the “mystery ingredient”; it can be pineapple juice, passion fruit nectar, coconut milk, apricot, or cherry brandy — just about anything this side of Jupiter) except the 151 and pour into a 14-ounce glass three-fourths full of cracked ice. Float the 151 as a lid (by pouring it into a spoon and gently dipping it under the surface of the drink). Then, if the spirit moves you, take a match to this mixture; it will burn. Garnish with mint (either straight or dipped in lime juice and then superfine sugar) and/or fruit. (A particularly fetching touch: On a toothpick, impale a lemon slice or pineapple cube between two maraschino cherries and lay this fruit kabob atop of the drink). Supply a straw and, after two, a hammock. After three: a stretcher.
Spring is here, spring is here…and thankfully for us, Mother Nature has proven yet again if you don’t like the weather here in SW Missouri/NW Arkansas just wait 5 minutes and it will change! So now that we’ve been lambasted with 5″ of rain and an almost 30° drop in temperature overnight, thoughts of rum punch & boat drinks are taking a backseat to anything that sounds warming. While it may be “April showers bring May flowers” time, we all know that in 2-3 weeks we’ll be chomping at the bit to take our turn on the rope swing on the river.
The Original Rum Runner Recipe!
Two cups ice
1 oz pineapple juice
1 oz orange juice
1 oz blackberry liqueur
1 oz banana liqueur
1 oz light rum
1 oz dark rum or aged rum
Optional: one ounce of Bacardi 151 to float on top
Orange slice (optional)
To make by the gallon use 24oz of each ingredient
Fill your blender with the ice; add all of the liquid ingredients and blend the contents until smooth. Pour into a Hurricane glass and garnish with an orange slice. Add the 151 floater!
On the Rocks:
Fill glass with ice. Add the liquid contents. Pour the 151 in the straw or on the top. This is my favorite way to enjoy the Rum Runner. Enjoy!
No Hurricane glass available, no problem. Anything that will hold liquid will work!
Traditional Irish Car Bomb
3/4 pint Guinness stout
1/2 shot Bailey’s Irish cream
1/2 shot Jameson Irish whiskey
Add the Bailey’s and Jameson to a shot glass, layering the Bailey’s on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and chug. If you don’t drink it fast enough it will curdle and increasingly taste worse.
Just like a Boilermaker, there are several ways to drink an Irish Car Bomb. Some choose to shoot the Bailey’s and Whiskey together, followed immediately by the beer to wash it down as a chaser. This is probably the most common way to drink an Irish Car Bomb worldwide.
Others prefer to pour the shot into the beer and then drink it all together, like a mixed drink. Sometimes this is done by drinking part of a beer, then pouring the shot into a partially empty can or bottle of beer.
Another way to drink it is to drop the shot glass of Bailey’s and Whiskey right into a glass of beer immediately before you drink it. This way of drinking an Irish Car Bomb is commonly called a depth charge in many places around the world. As soon as the shot glass hits the bottom of the beer glass, the beer begins to foam very quickly. This means you must drink the whole drink at once, so be ready for it or you won’t know what hits you, much like a real depth charge.
Green Dublin Apple Cocktail
2 oz Michael Collins Irish whiskey
1 oz sour apple schnapps
2 oz white cranberry juice
Preparation: Add all three ingredients in a cocktail shaker. Add ice, shake vigorously for 30 seconds. Strain into a chilled martini glass. Garnish with a fresh apple slice.
The Irish Encounter
The Irish Encounter is a fun frozen cocktail that is similar to a Pina Colada, only different. You will find in this drink a mix of banana, coconut, Irish cream, and rum and it is a delicious mix that will cool you down on the hottest of days. While another rum will work in this drink, I think you will find that the unique notes, particularly the citrus, of Pyrat XO Reserve are a nice accent here. Also, make sure that you blend this one up until the ice is nice and smooth for a better drinking experience.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Cocktail
3 ounces coconut milk
1/3 ripe banana
1/2 ounce Baileys Irish Cream liqueur
1 1/2 ounce Pyrat XO Reserve Rum
1 scoop of ice
Whipped cream and roasted coconut for garnish
Place all ingredients into a blender. Blend for 15-20 seconds, or until smooth. Pour into a margarita or hurricane glass.
Garnish with whipped cream and roasted coconut.
2 1/2 oz strong, hot coffee
1 1/2 oz Irish whiskey
1 tsp brown sugar
1 oz whipping cream
Pour the coffee, Irish whiskey and brown sugar into an Irish coffee glass or mug. Stir well. Float the cream on top.
The Irish had the right idea when they combined robust Irish whiskey with hot, black coffee. This hot cocktail has long been a favorite in Irish pubs, with a popularity that could be said to rival Guinness (as tough as that may be). Beyond choosing the best Irish whiskey possible, using fresh whipped cream can turn the mundane Irish Coffee into something spectacular.
Irish Blond Cocktail
A modern classic from Dale DeGroff
2 oz. Michael Collins Irish Whiskey
3/4 oz. orange curacao
1/4 oz. Fino sherry
1 dash of orange bitters
Add first four ingredients to a mixing glass. Add ice to mixing glass. Stir to chill and strain into a chilled martini glass.
Garnish with a flamed orange peel expressed over the cocktail.
It’s sad to say, but winter is here. The warm summer sun is now masked by coldbreezes and turtlenecks are the fashion — meaning that our drinking habits tend to change slightly to go along with the season. As much as we love mojitos & sparkling sangrias, they’re not conducive to the chilly weather. Here are a few drink recipes that go perfectly with shoveling snow, get-together’s after touch footbball game in the snow, or just hanging out outside with friends in the crisp winter air.
(No, we didn’t delete the “warm weather” recipes, they’re further down the page – just in case….)
Recipe by Jim Meehan
The Betsy Ross is a specific type of Sangaree (Sangria), and BLACK blends perfectly with the luxurious Cognac and Champagne. For the most sophisticated drinkers.
1½ oz Noval BLACK
¾ oz Cognac
½ oz Grand Marnier
2 Dashes of Orange Bitters
Stir with ice and strain into a chilled coupe. Top with 1½ oz California Champagne (such as Korbel). Garnish with an orange twist.
Tequila Don Julio Añejo Spicy Margarita
A dash of luxury. A touch of spice.
Courtesy of Don Julio
Add traditional Mexican flavor to the rich taste of Tequila Don Julio Añejo, for a whole new way to experience the margarita.
1.5 oz. Tequila Don Julio Añejo
1/4 oz. Grand Marnier
1/2 oz. Lime Juice
1/4 oz. Simple Syrup
1/4 tsp. Chipotle Chili Powder
Salt or Sugar Rim (optional)
Pour all ingredients into an ice-filled cocktail shaker and shake vigorously. Strain into an ice-filled rocks glass. Garnish with a lime wedge. Salt or sugar rim optional.
I’ts January and raining here in the Ozarks. Grey skies and a damp chill, which permeates all fabrics and layers, makes a person longing for a good book or movie, a light throw blanket, a nice fire in the fireplace and most of all, something warm with steam rising in their hands.
Given that scenario, I can’t help but looking for the same thing over and over – something hot and scrumptious. I want something that isn’t too sweet but yet has a little sweetness. Sometimes Wild Turkey’s American Honey and tea are just perfect, other times I want something that tastes more elaborate but doesn’t take much effort. Here are a few ~~
Mexican Style Coffee
Original recipe makes 1 serving
4 fluid ounces hot brewed coffee
1 fluid ounce coffee liqueur
1 fluid ounce tequila
1 tablespoon whipped topping(optional)
1 pinch ground cinnamon, for garnish (optional)
1 pinch cocoa powder, for garnish (optional)
Pour the coffee into a mug. Stir in the coffee liqueur and tequila. Garnish with whipped topping, cinnamon, and cocoa powder.
1 oz Bailey’s Irish Cream
1 oz Frangelico liqueur
Fill coffee mug with coffee and garnish with whipped cream and nutmeg.
1 oz light rum
1 oz Tia Maria or kahlua
Fill coffee mug with hot coffee and garnish with whipped cream.
After Dinner Mint
1/2 oz White Creme de Menthe
3/4 oz Southern Comfort
1/2 oz Vodka
Fill coffee mug with hot chocolate and garnish with whipped cream
Courtesy of GoJapanGo
50 ml Junmai Sake
25 ml Maraschino Cherry Liqueur (We Recommend Cherry Heering)
25 ml Lemon Juice
25 ml Orange Juice
Dash of Grenadine
In a cocktail shaker filled with ice, combine all the ingredients. Shake vigorously and strain into a chilled Champagne coupe. Garnish with a maraschino cherry.
1 ounce cold espresso
1-1/2 ounces Absolut® vodka
1-1/2 ounces Kahlua® coffee liqueur
1 ounce white creme de cacao
Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass - it should be somewhat frothy. Top with 3 Espresso beans for luck!
The Burning Mandarin
Courtesy of Katsuya, Brentwood, CA
2 thin slices fresh serrano pepper, divided
1-1/2 ounces mandarin vodka (We recommend Absolut Mandarin)
3/4 ounce freshly squeezed lemon juice
1/2 ounce freshly squeezed orange juice
1/2 ounce simple syrup
1/2 ounce cranberry juice
1 tablespoon granulated sugar
1 orange wedge
In a cocktail shaker, muddle one slice of serrano pepper. Add in the vodka, lemon and orange juices, simple syrup and cranberry juice. Fill the shaker with ice and shake vigorously until combined. Use the orange wedge to rim a rocks glass and dip the glass into the sugar. Strain the cocktail into the glass. Coat the remaining slice of serrano in the additional sugar. Float on the drink as a garnish.
Spiced Holiday Punch
Courtesy of MyRecipes.com
6 cups apple juice
1/4 teaspoon nutmeg
1 2-inch piece peeled fresh ginger
1 cinnamon stick
6 cups cranberry juice
Bring the apple juice, nutmeg, cloves, ginger and cinnamon stick to a boil over medium heat. Lower the heat and simmer for 15 minutes. Strain, then cool the mixture slightly and chill. In a large pitcher, combine the mixture with the cranberry juice. Fill individual glasses partway with the juice mixture and top with sparkling wine.
Courtesy of Wild Turkey
2 ounces American Honey
1/2 – 2/3 ounce fresh lime juice
6 mint leaves smashed
1 sprig of mint to garnish
In a cocktail shaker filled with ice, combine all the ingredients. Shake vigorously and strain into a glass filled with fresh ice. Top with ginger beer. Garnish with a sprig of mint.
1 oz. Coconut Rum
1 oz. Bacardi Limon Rum
1 oz. Blue Curacao
8 oz. Orange Juice
Emply all three shots into glass. Fill with orange juice and add ice to chill
3 oz. Orange Juice
1 oz. Blue Curacao
2 oz. Vodka
1 oz. Citrus Gin
1 oz. Peach Schnapps
Pour orange juice over ice then mix in remaining.
1 oz. Bacardi Black Rum
4 oz. Cranberry Juice
Mix together in highball glass with ice.
1 part Vodka
1 part Kahlua
Mix equal parts of vodka and Kahlua in shaker with ice. Strain into highball glass.
1/4 oz. Apricot Brandy
1-1/2 oz. Amber Rum
1/2 oz. Pineapple Juice
1/4 oz. Dark Rum
Shake all ingredients with ice. Strain into chilled glass.
5 oz. Apple Cider
1/2 oz. CinnamonSchnapps
1 oz. Vodka
3 oz. Sour Apple Pucker Schnapps
Dip rim of glass into caramel topping. Add ice and remaining ingredients
1/4 oz. Grenadine
1/4 oz. Midori
1/4 oz. Cointreau
1/4 oz. Blue Curacao
6 oz. Orange Juice
Pour Grenadine into glass. Mix all other ingredients in shaker and slowly strain mixture into glass trying not to disturb grenadine. Garnish with whip cream and cherry.
(kinda makes you feel all warm and fuzzy just thinking about it)
1 oz Hiram Walker Caramel Apple Liqueur
1 oz Jameson Irish Whisky (yes, this is spelled correctly)
Combine heated apple cider with the liqueur and whisky in an Irish coffee mug. Stir well, garnish with a cinnamon stick and then serve.
Pumpkin Pie Martini
Graham crackers, crushed
1 Jigger vanilla vodka
1 Jigger Mothers Pumpkin Spice Cream Liqueur
1/2 Jigger Creme de Cacao
Pumpkin Pie Spice
Rim the edge of a martini glass with vodka. Dip in graham cracker crumbs. In a shaker filled with ice combine the vodka, pumpkin liqueur and creme de cacao. Shake well. Strain in glass and garnish with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
1 1/4 oz Spiced Rum (We recommend Captain Morgan)
6 oz hot apple cider
1 Tbsp sugar
1 Tbsp cinnamon
Rim a glass with cider, then dip into the sugar and cinnamon. Combine hot cider and Captain Morgan into the rimmed glass.
After a day of picking your own apples in the orchard, sit down on a fall evening with this wonderfully warm drink. The Hot Apple Toddy is just as it sounds, an apple-flavored version of the Hot Toddy. It is truly an autumn delight that makes you feel all warm and cozy.
Hot Apple Toddy #2
2 oz whiskey or apple brandy
1 tsp sugar
hot apple cider
lemon wedge for garnish
cinnamon stick for garnish
2-3 whole cloves for garnish
Coat the bottom of an Irish coffee glass with honey, add the whiskey or apple brandy. Fill with hot apple cider and stir well. Garnish with the lemon, cinnamon stick and cloves.
Bourbon Hot Toddy
1 ⅓ oz Bourbon (We recommend George Dickel)
1 tsp fine grain sugar
2 small cloves
1 ½ oz boiling water
Combine bourbon, sugar and cloves in an old-fashioned glass or mug. Pour in the boiling water and stir to combine.
Candy Corn Cordial
1 oz Reposado Tequila
½ oz butterscotch schnapps
½ oz Crème de Cacao
2 oz fresh orange juice
1 tsp dark cocoa
4 pieces candy corn
Rim a martini glass with orange juice, then dip into the cocoa powder. Combine the tequila, schnapps, creme de cocoa and orange juice in a cocktail shaker filled with ice. Shake vigorously and strain into the martini glass. Garnish with an orange wheel and three candy corns on a tooth pick.
Equal parts Midnight Moon Apple Pie and Fireball Cinnamon Whiskey. Pour. Sip. Repeat.
Hot Apple Pie
2 oz Tuaca
hot apple cider
cinnamon stick for garnish
Pour the Tuaca in an Irish coffee glass. Fill with hot apple cider & top with whipped cream. Garnish with a cinnamon stick.
Chili Ginger Cocoa
– created by Cheri Loughlin
1 ounce Silver Rum
1 package Hot Chocolate Mix
1 teaspoon Crushed Fresh Ginger
1/8 teaspoon Cinnamon
Pinch of Chipotle Chili Pepper
4 ounces Half & Half
4 ounces Hot Water
Whipped Cream & Cinnamon Sprinkle Garnish
Heat Half & Half and water in large measuring cup. Add ginger, cinnamon and chipotle chili pepper. Whisk gently until spices have combined thoroughly. Add hot chocolate mix to spiced mixture. Stir to dissolve. Place rum into heat proof mug. Top with spiced hot chocolate mixture. Garnish with dollop of whipped cream and cinnamon sprinkles.
Radioactive Long Island Iced Tea
1 oz. Chambord Raspberry Liqueur
1 oz. Midori Melon Liqueur
1 oz. Malibu Coconut Rum
1 oz. Triple Sec
1 oz. Gin
1 oz. Vodka
1 oz. Tequila
Pour all into Collins glass over ice. Stir. Kick back on the hammock and say ahhhhhhhh.
1-1/4 oz Vodka
1/4 oz Lime Juice
1/4 oz Triple Sec
Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into a shot glass, or over fresh ice in a rocks glass.
A hot, sunny summer calls for icy, cold drinks . . . and summer’s just beginning. Here are a few we like:
- 1 lime, cut into 8 wedges
- 1/4 cup coarse salt
- 2 chilled 12-oz bottles beer (not dark; preferably a lighter-style lager – like Macadoodles own private labeled lager)
- 1/2 cup thawed frozen limeade concentrate
- 1/2 cup chilled tequila
- Ice cubes
Rub lime wedges around rims of 4 Margarita glasses and dip rims in salt to coat lightly. In a medium pitcher, combine beer, limeade, and tequila. Fill prepared glasses with ice, then with margarita mixture. Garnish with remaining lime wedges. Serve immediately.
1 oz. Silver Tequila
1 oz. Simple Syrup*
2 Lime Wedges
2 Lemon Wedges
3 Mint Leaves
In a mixing glass, muddle the limes, lemons and mint leaves with the simple syrup. Add in tequila, fill the rest of the shaker with ice, and shake vigorously. Pour into a tall glass and top with club soda.
*Simple syrup is 1 part water to one part sugar heated until sugar dissolves. Cool before using.
White Russian Milkshake
1 (14 oz) container vanilla ice cream
1 oz coffee liqueur, such as Kahlua
1 oz vodka
½ tsp instant espresso powder
Place all ingredients in a blender. Pulse until mostly smooth. Pour into a chilled glass and serve.
1 bottle (750 ml) dry rose wine
1/4 cup brandy
2 tablespoons raspberry liqueur
2 tablespoons sugar
1 1/2 cups raspberries
1 1/2 cups quartered strawberries
1 sliced lemon
1 1/2 cups seltzer
Mix the wine, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the fruit.
Refrigerate at least 1 hour and up to 1 day. Add the seltzer just before serving.
3 tablespoons grenadine
3 tablespoons Cointreau
2 tablespoons brandy
1 3/4 cups champagne
Raspberries, apples, or other seasonal fruit
Fill a small ice bucket halfway with ice. Pour grenadine, Cointreau, brandy, and champagne over ice. Stir gently, and ladle punch into 2 wide-mouthed stemmed glasses. Garnish punch with raspberries, apples, or any other fruit in season.
(From Martha Stewart Living, February 1998)
Black Eyed Susangria
Makes 10 large drinks
1 1/4 cup vodka
1 1/4 cup light rum
3/4 cup triple sec
4 cups orange juice
3 cups pineapple juice
1 tbsp fresh lime juice
Fresh Pineapple Chunks
Mango Chunks, fresh or frozen
Combine all ingredients into a large pitcher. Served chilled.
Kraken n’ Coke
1 part Kraken Rum
3 parts Cola (Vanilla or cherry cola is especially good – although I’m sure they have other drink names)
Put ice in glass. Pour in Kraken Rum; pour in cola; mix with stir stick.
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What to Drink