| ACADIAN
MEAD
2 Quarts
Honey
12
oz. Water
Dissolve
the honey with the water in a crock
pot;
allow to ferment befor bottling and sealing.
Unknown
Glass Type
ANGELICA
LIQUEUR
3 tbs.
Angelica root (chopped)
1
tbs. Almonds
1
allspice
1
cinnamon stick
6
Anise Seeds
1/8
tsp. Coriander
1
tbs. Marjoram leaves (fresh chopped)
1.5
cup Vodka
1/2
cup Sugar
1/4
cup Water
1
drop Food Coloring (yellow)
1
drop Food Coloring (Green)
Combine
all herbs, nuts and spices with
vodka
in a 1 quart or larger aging container.
Cap
tightly and shake daily for 2 weeks.
Strain
through a fine muslin cloth or coffee
filter,
discarding solids. Clean out aging
container.
Place liquid back in container.
Place
sugar and water in saucepan and
stir
to combine over medium heat. When
sugar
is completely dissolved, set aside
and
let cool. When cool combine with food
coloring
and add to liqueur liquid. Cap and
allow
to age and mellow in a cool, dark
place
for one month.
Unknown
Glass Type
ANGELICA
RATAFIA
1 tbs.
cloves
1
tbs. Cinnamon
1
tbs.
Nutmeg
1
tbs. Angelica Seeds
4
Small can Angelica Stalks
4
Lbs. Sugar
Pound
the angelica stalks and leaves
on
the bottom of a crock pot; add the
seeds
and spices and store in a cool
place
for two months. Strain. Boil the
sugar
in enough water to make a syrup;
combine
with spiced angelica; stir well
and
re-strain; bottle for future use.
Unknown
Glass Type
BARLEY
CIDER
12
Gal. Apple Cider
5
Lbs. Sugar
2
Lbs. Raisins
2
Quarts Barley
2
oz. Olive Oil
Combine
in a large wooden cask; stir well.
Seal
and allow to ferment. When ready,
strain
off into another cask to age.
Unknown
Glass Type
BAYOU
BEER
1 oz.
Hops
A
Cake of Yeast
1
Lbs. Molasses
Combine
in a large saucepan; bring to a
boil
and stir onstantly. Allow to cool and
ferment
before bottling in a crock pot or
stone
jug, (it should only take a few days).
Unknown
Glass Type
BLACKBERRY
CORDIAL
0.5
Gal. Blackberry Juice
1
Pint Cognac
4
cups Sugar
cloves
allspice
Combine
everything except the cognac
in
a large sauce pan; bring to a boil
several
times, stirring occasionally. Add
the
brandy and bottle, cork and seal the
cordial
while still hot. Store in a cool,
dark
place for several months. Eight
quarts
of blackberries can be used to
extract
1/2 gallon of juice, if you wish
to
start from scratch.
Unknown
Glass Type
BLACKBERRY
WINE
Sugar
1
Gal. Water
0.5
Peck Blackberries
Combine
the crushed berries withe the
water
in a large crock pot and allow to
stand
for two days. Strain and add three
parts
sugar for each part juice; stir, seal
and
allow to stand for several months.
Unknown
Glass Type
CAFE
BRULOT
0.25
cup Brandy
1
cinnamon stick
5
cloves
3
cup Coffee
1
Lemon Twist
2
Lemon Slice
1
Orange Peel
1
Orange Slice
1
Brown Sugar
0.5
cup Triple Sec
Combine
sugar, cinnamon, cloves and
citrus
rinds in a dish; heat until sugar
begins
to dissolve. Add citrus slices,
liqueur
and brandy; heat. Half fill ladle
with
liquid and ignite. Add to dish to
ignite
and stir. When flame dies, add
coffee;
heat.
Unknown
Glass Type
CELERY
WINE
1 Large
Bunch Celery Salt
3
Lbs. Sugar
2
Cakes Yeast
Lemon
Boil
the celery in a gallon of water for
at
least 15 minutes. Strain and allow
to
cool; combine with the sugar, lemon
slices
and the yeast and store in a
warm
place for several days. Re-strain;
seal
in a crock pot and allow to ferment
for
several weeks. Store in bottles for
future
use.
Unknown
Glass Type
COCA-COLA
SYRUP
1 oz.
Caffeine citrate
1
oz. Vanilla Extract
2
1/2 oz. Coca Cola®
4
oz. Fluid extract of coca
3
oz. Citric acid
1
Quart Lime Juice
30
lb. Sugar
2
1/2 Gal. Water
Mix
caffeine, acid and lime juice in one
quart
boiling water, add vanilla and
flavoring
when cool. Let stand 24 hours.
Flavoring:
a mixture of orange oil, lemon
oil,
nutmeg oil, cinnamon oil, coriander
oil,
neroli oil, and 1 quart of alcohol. The
recipe
found in archives marked 'X' does
not
say when sugar, coca, caramel or
the
rest of the water was to be added.
Claimed
to be the 1886 (original) recipe
for
Coca-Cola syrup created by John
Pemberton.
Unknown
Glass Type
COCONUT
CORDIAL
Large
Can Coconut Liqueur
Sugar
Rum
Slice
off the eye of the coconut and drain.
Fill
with water and measure the amount
of
water you put in. Combine the rum and
sugar
(at a ratio of 2:1) to equal the amount
of
water. Stir until the sugar has dissolved
and
pour it into the coconut. Seal it with
wax
and store at room temp. for at least
a
month. Uncork and bottle. Serve as a
cordial.
Unknown
Glass Type
COFFEE
LIQUEUR
1 lb.
Coffee
4
CupSplash Sugar
2
Qts. Water
2
CupSplash Grain Alcohol
1
oz. Vanilla Extract
Tie
coffee in a double thickness of cheese
cloth
to form a bag. Place in boiling water,
and
boil down to 1 quart. Add sugar to the
solution
before it cools. Allow to cool Add
alcohol
and vanilla.
Irish
Coffee Cup
COFFEE-VODKA
2 cups
Water
2
cups Sugar
1/2
cup Instant Coffee
1/2
Vanilla Bean
1
1/2 cup Vodka
Boil
water and sugar until dissolved. Turn
off
heat. Slowly add dry instant coffee and
continue
stirring. Add a chopped vanilla
bean
to the vodka, then combine the cooled
sugar
syrup and coffee solution with the
vodka.
Cover tightly and shake vigorously
each
day for 3 weeks. Strain and filter. Its
also
best to let the sugar mixture cool
completely
so the vodka won't evaporate
when
its added. If you like a smoother feel
to
the liqueur you can add about 1 teaspoon
of
glycerine to the finished product.
Cordial
Glass
CREME
DE LAURIER
Nutmeg
cloves
6
Pints Sugar
2
oz. Myrtle Flowers
3
oz. Laurel Leaves
3
Bottles Brandy
Pound
and blend the laurel leaves, myrtle
flowers,
cloves, and nutmeg; pour the brandy
over
them. Boil the sugar in enough water to
make
a syrup; allow to cool and combine with
the
spiced brandy. Strain and bottle for future
use.
Pitcher
DAIQUIRI
LIQUEUR
4 Lime
3
cups Light Rum
1
1/2 cup Sugar
Pare
very thinly the bright-colored rind from
the
limes (no white). Blot the peel on paper
towels
to remove any excess oil. Put peel in
a
4 cup screw-top jar. Add 2 cups of the rum.
Close
the jar. Store in a cool, dark place for
2
days or until rum has absorbed the flavor.
Remove
the peel and add the sugar. Shake
vigorously
until the sugar dissolves and add
remaining
cup of rum. Close jar and store in
a
cool, dark place at least 1 month to age.
Unknown
Glass Type
DAMSON
WINE
1 oz.
Yeast
4
oz. Brandy
2
Lbs. Sugar
7
Lbs. Damsons
Spread
yeast on a piece of toast. Slice the
fruit;
place them in a large pot and pour in a
gallon
of boiling water. Close tightly and
allow
to stand for several days; stir
occasionally.
Strain out the juice into a
seperate
pot; add the sugar and brandy
plus
the yeast on toast. Seal and allow to
ferment.
Strain when ready and store a
year
before used.
Unknown
Glass Type
EVIL
SLIDER
3 oz.
Vodka
5
oz. Iced Tea
MIX
WELL!!!!!!!
Collins
Glass |
GALLIANO
2 cups
Water
1
cup Corn syrup
1/2
cup Sugar
3
drops Food Coloring (yellow)
1
1/2 cup Grain Alcohol
6
drops Anise extract
2
tsp. Vanilla Extract
Boil
water, corn syrup and sugar for 5
minutes.
Add the remaining ingredients
and
stir. Cover and let stand 1 month.
Unknown
Glass Type
IRISH
CREAM - BAILEY'S #1
1 Part
Whipped Cream
1
tsp. Vanilla
1
cup Brandy
2
tbs. Chocolate Syrup
3
Egg
14
oz. condensed Milk
Combine
all the ingredients in a blender.
Blend
on lowest setting until frothy or well
blended.
Pitcher
IRISH
CREAM - BAILEY'S #3
1 Part
Half 'n Half
2
Egg
1
1/2 cup Irish Whiskey
2
tbs. Chocolate Syrup
1
dash Cinnamon
1
tsp. Vanilla
Blend
all ingredients in a blender until mixed
well,
serve cold. Stores up to two weeks in
the
fridge, but it's never lasted that long :-).
Pitcher
IRISH
CREAM SPECIAL
fill
Ice
4
oz. Bailey's Irish Cream®
1
oz. Milk
Put
ice in bottom of glass. Slowly pour
Baliey's
Irish Cream over ice Next pour in
milk
and then stir gently. Add more to
taste.
For chocoholics add Hearshy's
Chocolate
sauce.
Brandy
Snifter
JAMAICAN
GINGER BEER
A few
drops Bitters
2
Quarts Water
1
Cake Of Yeast
5
oz. ginger
2
oz. Honey
2
oz. Lime Juice
1
Egg
24
oz. Sugar
Combine
the ginger, sugar, honey, water,
and
lime juice in a large pot. Add the yeast
and
the egg white; stir to blend. Allow to
stand
in a cool, dark place for several days.
When
ready, strain through cheesecloth;
add
more sugar to taste, plus bitters.
Bottle
and refigerate until ready to use.
Pitcher
KAHLUA
#1
1 Quart
Water
3
cups Sugar
4
tbs. Instant Coffee
1
tbs. Vanilla
Bring
to boil. Reduce heat and simmer 1
hour.
let cool and add vanilla and either a
pint
or fifth of Vodka. Drink and Enjoy!!
Unknown
Glass Type
KAHLUA
#3
4 cups
Water
5
tsp. Instant Coffee
2
1/2 cups Sugar
1
1/2 cup Vodka
1
tbs. Chocolate Syrup
Boil
water. Add cofee. Add sugar. Simmer,
20
min. Remove from heat, add chocolate.
Alow
to cool. Add vodka (or don't cool if you
want
some of the alcohol to boil off).
Unknown
Glass Type
LIME
RUM SHRUB
1.5
cups Sugar
8
oz. Lime Juice
1
Quart Rum
Dissolve
sugar in 2 1/2 cups of water;
Combine
in a large bottle; mix, seal tightly,
and
allow to stand for a week. Serve strain
up
or over ice.
Unknown
Glass Type
MABI
PUNCH
5 cups
Sugar
1
Cinnamon
1
oz. ginger
1
oz. Mabi Bark
Clean
the bark, slice the ginger and boil
with
the cinnamon stick in 1 1/2 cups of
water
for 5 minutes; strain, cool and chill.
Boil
the brown sugar in 3 qts. of water;
add
mabi brew and stir to blend. Strain
into
a large pot; strain and ladle until foamy.
Loosely
top the pot or cap lightly in a bottle.
Allow
to ferment for several days. Store
uncovered
in the refrigerator until ready
to
use.
Pitcher
MEDD
2.3
l. Honey
9
l. Water
4
Lemons
30
g. cloves
900
g. Sugar
1
ginger
60
g. Yeast
1
Cherry
Spread
the yeast on a piece of bread. Boil
the
water, honey and sugar. Stand in an
earthenware
pot. Skim off anyscum. Add
lemon
juice, cloves and ginger. Leave to
cool.
When just warm, float the bread and
yeast
on the top. Cover with a clean cloth.
Leave
for about 6-8 days. Strain and bottle.
Corks
should be loose to start with. Leave
for
at least 5-6 months.
Unknown
Glass Type
MINT
CORDIAL
Sugar
2
Large Can Mint
2
Bottles Brandy
Combine
half the mint (whole) and half the
brandy
in a crock pot and allow to stand for
several
days. Add the remaining mint and
brandy,
plus at least a pint of water and
sugar
to taste. Strain and bottle to use
as
a cordial.
Unknown
Glass Type
NÄGERMEISTER
2 cl.
Jägermeister®
2
cl. Kahlua®
fill
Coffee
Kahlua.
Add Jäger. Fill up with coffee.
Serve
with cream.
Irish
Coffee Cup
ORANGE
BITTERS
1/2
lb. Orange Peel
1
Cardamon
1
Anise Seeds
1
Coriander
2
cups Grain Alcohol
Boiling
Water
4
Caramel coloring
Chop
the orange peel finely and mix it
with
the herbs and alcohol. Let it stand for
15-20
days in a sealed jar, agitating it every
day.
Pour off spirits through a cloth, and
seal
again. Put the strained off seeds and
peel
in a saucepan, crush it, cover with
boiling
water and simmer for 5 minutes.
Pour
into another jar, cover and let stand
for
2 days. Strain this off and add it to the
spirits.
Add caramel coloring, filter again
and
let it rest until it settles perfectly clear.
Unknown
Glass Type
ORANGE
LIQUEUR
3 cups
Brandy
1
cup Honey
3
Orange
Cut
orange rind into 2x1/4-inch strips.
Reserve
orange pulp for other uses.
Combine
brandy and orange rind in a jar.
Cover
tightly, and let stand at room
temperature
3 weeks. Remove orange
grind;
stir in honey. Let stand 3 days.
Strain
off clear portion.
Unknown
Glass Type
SELENA
JO
1 shot
Captain Morgan's Spiced Rum®
1
shot Amaretto
4
Crushed Ice
1
can Coca Cola®
Put
the crushed ice in glass first then add
the
Captain Morgan then add the Amaretto
then
top off with Coke.
Cordial
Glass
STRAWBERRY
CORDIAL
Cinnamon
Cardamon
16
oz. Sugar
1
Gal. Brandy
1
Peck Strawberries
cloves
Slice
and simmer half the strawberries in a
saucepan
with just enough water to cover
them,
plus a few pinches of assorted spices.
Strain
the liquids out; add the sugar plus the
remaining
berries and allow to stand for
several
hours. Mash the berries through
cheesecloth,
combine the juice with the
brandy,
stir and bottle for future use.
Unknown
Glass Type
SUGAR
SYRUP
2 cups
Sugar
1
cup Water
Dissolve
sugar in water in a saucepan.
Simmer
for approximately 10 minutes,
stirring.
Cover and refrigerate until
needed.
Unknown
Glass Type
VANILLA-COFFEE
LIQUEUR
1 1/2
cup Brown Sugar
1
cup Sugar
2
cups Water
1/2
cup Instant Coffee
3
cups Vodka
1/2
Vanilla Bean
Combine
sugars and water. Boil for 5
minutes.
Gradually stir in coffee. Cool. Add
vodka
and vanilla and mix thoroughly.
Cover
and let ripen for 1 month. Remove
vanilla
bean.
Unknown
Glass Type
YOYO
BLOW OUT
1 Part
Light Rum
2
Parts Sour Mix
1
Part Crushed Ice
Throw
it all togeather and have fun.. You
can
adjust sour mix for a stiffer or weaker
drink.
Highball
Glass
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