HPNOTIQ'D!

I tried this stuff a while ago and it is so yummalicious! But beware it's so good that you may just finish the whole bottle and not realize it until you go back to the bottle for more! On Friday nights in the Summer I often go to my friend Lori's house because we are widows so to speak; Tim (Lori's husband) plays hockey until the wee hours and Jeff (my husband) goes to car shows if the weather is good with our '71 Buick GS.  This was our drink of the night last Friday. I posted the picture on Facebook and as usual the comments came in asking for the recipe so here it is....


2 shots Hpnotiq-chill the bottle
1 shot of Coconut Rum-chill the bottle
Splash of lemonade or pineapple juice-chilled
Lemon peel or pineapple for garnish
Rimming sugar to jazz up your glass

Rim a martini glass with sugar, pour all liquids into a cocktail shaker with ice and shake til well blended. Pour in glass garnish and pretend you are somewhere tropical-Enjoy!

Lemonberry Bliss-The Perfect Summer Cocktail

Nothing says Summer better than blueberries and lemonade! Put them together but with a twist. In the last few years flavored vodka has become so popular. There are so many yummy flavors to choose from! So the next time you visit a liquor store, go down the vodka aisle and take a look. Two Summers ago I bought a bottle of blueberry vodka, poured some over an ice filled glass and mixed it with lemonade. I added a few fresh blueberries and a slice of lemon. Now it's one of my favorite Summer drinks. Watch out you'll want more than just one!

Pammy T.’s Spicy Overnight Bloody Mary

Bloody Mary is one of my favorite cocktails. Several years ago I offered to make a few large jugs to bring to a girlfriend’s pumpkin carving party. Well I set up shop in her backyard with a card table on a cool Saturday afternoon. I was pouring non-stop throughout the whole party! These are on the spicy side so if you are a wimp these aren’t for you! For an added bonus, I serve them with "mega" skewers loaded with goodies.  It's a drink and an appetizer in one! So many people tell me how de-lish they are; so beware they are addicting:)


4 1/2 c tomato juice
1/4 c. lemon juice
3 T. worcestershire sauce
1 T. horseradish
1 T. A-1 steak sauce
1 t. celery salt
1/2 t. pepper
1 ½ c. vodka
1 lime cut in half & juiced (after you put the juice in then throw them in the pitcher too
1 lemon cut in half & juiced (after you put the juice in then throw them in the pitcher too)
1 T. hot sauce
6 pepperoncini peppers
a few splashes of pickle & pepperoncini juice
celery salt

Mix all together including the lime, lemon & pepperoncinis. Adjust the taste to your liking. Store in the refrigerator overnight. Pour in a tall ice filled glass that is rimmed with Montreal steak seasoning. Garnish with a celery stalk but why stop there? I make long bamboo skewers with the following: Olives, Pickles, Green Beans, Baby Corn, Pepperoni, Cheese, Pepperoncini, Shrimp, Salami, Pickled Mushrooms Green Pepper and Caperberries. Top with a sprinkle of celery salt.

Limoncello - recipe from our good friend Salvatore in Positano

Limoncello takes a minimum of 40 days but its best to wait for 80 days. You won't regret it!  So plan ahead. This came from our friends in Italy who's family  has owned and operated the same restaurant in Positano for generations.

15 fresh Lemons washed and scrubbed
2 - 750 ml 100 proof vodka
4 cups sugar
5 cups water


In a large glass jar (gallon size) add 1 bottle of vodka plus the zest of  the 15 lemons. Cover the jar and let set in a cool dark place for 20-40 days.

When you've waited your 20-40 days, in a sauce pan add the sugar and water. Cook until all the sugar has dissolved. Let the mixture completely cool. Add this to the gallon jar along with the 2nd bottle of vodka.
Cover and store in a cool dark place for 20-40 days.

After you've waited, strain all the zest from the jar (be sure to squeeze all the liquid from the zest) Put the liquid into smaller bottles and put in your freezer.

This will last a very long time but it must be kept in the freezer. You drink this when its ice cold.

Summer Sangria - perfect for a hot summer day

1 1/2 oz natural sugar syrup (see below)
1 oz lemon juice
6 oz mineral water
2 oz your favorite red wine
Ice

This needs to be served in a tall, fancy glass if you have one! Mix all the ingredients except for the wine in another glass. Fill your drink glass with ice. Pour the mixture in the glass of ice, top it off with the wine. Garnish with Oranges.

Sugar Syrup is made by mixing 2 cups of water and 2 cups of sugar. Just combine and bring to a boil and stir. When the sugar is all melted, its done!

Ginger Margarita from the One and Only Palmilla in Cabo

We got this recipe from the bartender at the One and Only Palmilla in Cabo. I'm not too big on Tequila, but this is a crowd pleaser...certainly much cheaper than the $25 p/drink price in Cabo! It takes a little time, so I suggest you at least double the ginger lime base portion. You'll be happy you did!!

Salt mixture from the ginger lime base (see below)
2 lime wedges
3/4 oz ginger lime liquid (see below)
1 1/2 oz Milagro tequila
1/2 oz Cointreau

Place the salt mixure in a shallow dish. Moisten the rim of a rocks glass with one of the lime wedges and dip in the salt mixture to coat.

Fill a cocktail shaker with ice and add tequila, ginger lime base liquid and Cointreau. Shake to combine and strain into the prepared glass. Squeeze remaining lime wedge into the glass and add the wedge. Enjoy!

Ginger Lime base

• 1 cup peeled and thinly sliced fresh ginger
• 1 cup freshly squeezed lime juice
• 1 cup sugar
• 1 (1-inch) piece lemongrass, smashed and sliced
• Coarse salt

1. Preheat oven to 175 degrees. Line a baking sheet with a nonstick baking mat and set aside.
2. Place ginger, lime juice, sugar, and lemongrass in a saucepan and bring to a boil over high heat. Carefully transfer to the jar of a blender or bowl of a food processor; blend until pureed. Strain through a fine mesh sieve and set juice aside for base mixture. Evenly spread remaining pulp on prepared baking sheet and transfer to oven until almost dry, about 2 hours. Remove from oven and let cool until completely dried.
3. Place pulp in a small food processor and grind to a fine powder. Mix with an equal amount of salt and set aside for rimming cocktails.