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Drink XS

deadhead — Tue, 11 Nov 2008 16:24:54 -0800

It's the best energy drink on the market.

What's Your Favorite Vodka?

bizzybee — Wed, 13 Aug 2008 04:57:12 -0700

Hello vodka fans. What's your favorite brand of vodka?

Rants of a Starbucks Goddess

coffeegoddess — Thu, 24 Jul 2008 08:02:40 -0700

This is just a simple rant regarding my job. I work for Starbucks, and don't get me wrong, it is an amazing place to work- excellent benefits, amazing co-workers, and a great atmosphere. However, there are those days when the cliental could potentially cause me to pull all the hair out of my head! Yesterday was one of those days.

First of all, do not joke about the time our stores open- having to be there for 5am does not mean that I am a morning person and chances are I have NOT had any coffee yet, so I am probably just as sleepy as you are. On that note, jokes about us being "awake" all the time because of the never ending amounts of caffeine available to us, generally do not go over well; if you work at a restaurant you are not constantly eating the food there are you?

Another thing I do not understand is why on earth someone will order a grande, sugar-free, nonfat WITH WHIP, cinnamon dolce latte, or any sugar-free, fat-free beverage with whipped cream for that matter. Contrary to popular belief it does not "even it out", it completely defeats the purpose.

My store is in a wealthy community so we have a lot of private school kids come in and request a "GraaanDE, Sugar-free, Nonfat, London Fog". These girls are twelve why the h*** do they need sugar-free syrup? Enjoy the whipped cream ladies...it is the last age you can eat it and not have to worry about the consequences! These school girls also order caffeine, my co-workers and I have made it a general rule that if you can't see over the register...you get decaf.

I understand if you are having a rough morning but just because my store is out of Venti cups because our order has not arrived yet does NOT give you the right to freak out. We have no control over how fast our shipment comes. So just because you cannot get your usual Triple, Venti, Extra-Hot, Mocha this morning and you have to settle for a Grande, does not give you the right to say that we have:

1) Ruined your morning!
2) Made you late for a very important meeting!
3) Sabotaged your day!

Hey, look at this way- you just saved about 100 calories. Geeze.

This is one final little blurb on this subject and then I will be done for the day. We understand if you are in a rush but that does not give you the magical ability to bypass the line other twenty people in line. Walking past the line and to the cash with explanation "I'm in a rush, I'm late for a meeting so can I just order now? I can't wait." does not cut it. Chances are EVERYONE else in line is also in a rush so we cannot let you cut in line-sorry.

Homemade Tea: Herb Descriptions and Cultivating

fashionhore — Thu, 29 May 2008 13:38:50 -0700

I recently posted a blog about how to make your own tea, http://teamsugar.com/user/fashionhore/blog/1673336, and now I want to let you all in on the flavors of the most common herbs and how to grow them and such. To preserve much space, and keep you all from reading a novel, I am going to direct you to www.wikihow.com or www.ehow.com to learn about cultivating certain herbs properly.

Now to get to the herb descriptions.
-Anise hyssop is licoricey in flavor and is a natural sweetener for any tea. It is best used with mints, lemon balm, rose petals, and chamomile.
-Basil is kind of a peppery-mint flavor that blends well with mints, lemon balm or jasmine green tea.
-Bee balm is similar to black tea with a citrus, thyme flavor. It blends well with mints.
-(German) chamomile gives a pineapple-like taste and blends well with mints, alfalfa and lemon balm.
-Hibiscus is a light, sweet fruity flavored flower. I am not sure what to mix this with since I cound't find anything referring to mixing it with other herbs to create a decent balance.
-Lady's mantle is mild and resembles Chinese tea. Combine this with mints, lemon balm, hibiscus, and raspberry leaves.-
-Lemon balm is obviously a very bright lemon flavor that is a tad bitter. Combine this with mints or any lemony herbs to help take down the bitterness of this herb.
-Lemongrass also tastes like lemons as well and can be mixed with mints or other lemony herbs.
-Mints also have an obvious flavor and blends well with chamomile and bland herbs like nettle as well as any other mints relatives.
-Rose hips is very floral and sweet tasting. I am not sure what they should be mixed herb-wise, but I know they go well with fruits.

There are plenty more herbs and flowers out there to cultivate and add to your homemade teas, but these are just the most common of the bunch according to the few articles I read about the topic.

Homemade Tea

fashionhore — Thu, 29 May 2008 13:02:06 -0700

Growing tea wasn't even a thought in my mind until I read an article about cultivating your own tea garden this last Sunday in the Janesville Gazette. Because I love tea and have just heard how much waste is produced from tea bags and such I am interested and willing to give it a shot. Plus, I just want to grow something because I have a large balcony that is perfect for this kind of stuff.

According to the article, growing tea herbs is not hard because they are easy to sprout and are pest resistant. The herbs listed in the article as being the most common are Anise hyssop, Basil, Bee balm, German chamomile, Lady's mantle, Lemon balm, and Mints. Others that I have found are Lemongrass, Rose hips and Hybiscus. Each of these provides a different flavor and can be mixed and matched to create the perfect-for-you tea.

The herbs can be grown in small pots or a garden and should be harvested early in the morning to get the most pungent of flavors. They can be dried by placing them loosely in a brown paper bag or weaved basket and keeping them in a warm, dry spot with good airflow and very little sunlight. Once they are dried, leaves and flowers should be snipped from the stems and placed in a glass jar in a cool , dark and dry spot like a cupboard or pantry.

You can brew you very own tea just like any other tea you would buy at the store. You may craft your own tea bags-I haven't looked that information up but it's out there- or use the leaves and flowers loosely and strain them out. You can use anywhere from one teaspoon to one tablespoon of dried, crumbled herbs depending on your tastes. It should steep/sit for 5 to 15 minutes, again depending on tastes, and then strained using a tea straining device. You can also make sun tea and iced tea out of your own herbs as well by using luke warm water to steep the tea and placing it in the sun or pouring over ice.

There are several web sites out there that explain just exactly what I am talking about for those who want to bookmark it or print it off for future reference. Some of the ones I like best are:
http://www.hgtv.com/hgtv/gl_herbs/article/0,,hgtv_3595_2045629,00.html
http://ca.lifestyle.yahoo.com/home-garden/articles/gardening/cp/home_fam...
http://www.farmersalmanac.com/recipes/a/make-your-own-tea
http://www.io.com/~wilsone/teatime.htm

when we girls drink too much..

inked tink — Wed, 14 May 2008 12:31:40 -0700

WHEN WE GIRLS DRINK TOO MUCH............

1. WE HAVE ABSOLUTELY NO IDEA WHERE OUR PURSE IS.

2. WE BELIEVE THAT DANCING WITH OUR ARMS OVERHEAD AND WIGGLING OUR BUTT WHILE YELLING "WOO-HOO!" IS TRULY THE SEXIEST DANCE MOVE AROUND.

3. WE'VE SUDDENLY DECIDED THAT WE WANT TO KICK SOMEONE'S ASS AND HONESTLY BELIEVE WE COULD DO IT TOO.

4. IN OUR LAST TRIP TO PEE, WE REALIZE THAT WE NOW LOOK MORE LIKE A HOMELESS HOOKER THAN THE GODDESS WE WERE JUST FOUR HOURS AGO

5.WE START CRYING AND TELLING EVERYONE WE SEE THAT WE LOVE THEM SOOOOO MUCH.

6. WE GET EXTREMELY EXCITED AND JUMP UP AND DOWN EVERY TIME A NEW SONG PLAY'S BECAUSE "OH MY GOD! I LOVE THIS SONG!"

7. WE'VE FOUND A DEEPER/SPIRITUAL SIDE TO THE GEEK SITTING NEXT TO US.

8. WE'VE SUDDENLY TAKEN UP SMOKING AND BECOME REALLY GOOD AT IT.

9. WE YELL AT THE BARTENDER, WHO WE BELIEVE CHEATED US BY GIVING US JUST LEMONADE, BUT THAT'S JUST BECAUSE WE CAN NO LONGER TASTE THE GIN.

10. WE THINK WE ARE IN BED, BUT OUR PILLOW FEELS STRANGELY LIKE THE KITCHEN FLOOR (or the mop?)

11. WE FAIL TO NOTICE THAT THE TOILET LID'S DOWN WHEN WE SIT ON IT.

12. WE TAKE OUR SHOES OFF BECAUSE WE BELIEVE IT'S THEIR FAULT THAT WE'RE HAVING PROBLEMS WALKING STRAIGHT.

SEND THIS ALONG TO ALL THE GIRLS YOU KNOW WHO LIKE TO HAVE FUN. MAKE THEM LAUGH AT THEMSELVES LIKE YOU PROBABLY DID....SADLY, MANY ARE TRUE!!

Come Party with Me: Juneteenth Celebration

amusesbouche — Sun, 11 May 2008 23:47:42 -0700

Memorial Day may be just around the corner, but another holiday calls for just as many summer celebrations and family outings.

Juneteenth is the African-American addendum to America's Independence Day. It celebrates June 19, 1865, the day the last 250,000 Confederate slaves were freed in Texas (a whopping two and a half years after the signing of the Emancipation Proclamation). The holiday, which began in the South, has gradually become recognized nationwide. On the 19th, parks across the U.S. hold "Juneteenth Jubilees," where celebrants put ribs on the barbecue and gather 'round with a potluck that includes traditional favorites like fried chicken, collard greens, sweet potato pies, beer and, in Texas, the Southern soft drink known as Big Red.

For those of you unfamiliar with Big Red -- a bubblegum-flavored, bright red soda -- it is actually a blend of vanilla and lemon and orange oils. For your Juneteenth jubilee, try serving a grown-up variation of it.

Spiked Big Red Soda
Adapted from iDrink

2 cups lemon-lime soda
1/2 cup grenadine (Recommended: Rose’s)
8 shots spiced rum (recommended: Captain Morgan’s)
4 cherries
4 orange slices

1. Fill four glasses with ice.
2. Pour 2 shots of spiced rum into each glass.
3. Fill the rest of each glass with lemon-lime soda (about 4 ounces per glass).
4. Finish glasses with a splash of grenadine.
5. Garnish all four glasses with a cherry and an orange slice.

Serves 4.

Fried Chicken
From Real Simple

Ingredients

3-pound chicken, cut into 8 pieces
1 1/2 teaspoons salt
1 1/2 cups flour
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 cup buttermilk
Vegetable oil

Directions

1. Rinse the chicken in cold water and pat dry.
2. Combine the salt, flour, black pepper, and cayenne in a large, shallow bowl. Dredge the chicken in the flour mixture, shaking off the excess. Set aside for about 15 minutes.
3. Pour the buttermilk into a second shallow bowl. Dip the chicken in the buttermilk, then again in the flour mixture.
4. In a heavy-bottomed Dutch oven (preferably cast iron), heat about 4 inches of vegetable oil over medium heat until the temperature registers 360° F on a deep-fry thermometer. Carefully place the chicken in the oil, using tongs. (Add the pieces slowly, so that the temperature does not drop, and work in batches to avoid overcrowding.)
5. Fry the chicken until golden brown, turning once, 10 to 20 minutes, depending on the size of the pieces. Check for doneness by piercing the meat; the juices should run clear.
6. Drain the chicken on paper towels set on a wire rack. If desired, the cooked chicken can be kept warm in an oven set on low.

Serves 6.

Baked Okra with Bacon
Courtesy of Homesick Texan

Ingredients

1 cup cornmeal
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
5 to 7 drops Tabasco sauce
2 pounds fresh okra, washed, dried and cut into 1/2-inch rounds
6 strips uncooked bacon, diced

Directions

1. Preheat oven to 400°. Lightly oil the bottom of a 9-by-13-inch baking dish.
2. In a large resealable plastic bag, combine cornmeal, flour, salt, pepper and Tabasco sauce or cayenne; close and shake to combine. Add the okra pieces and shake to coat the okra in the cornmeal mixture.
3. Arrange okra in prepared baking dish in two layers. Top with bacon. Bake for 20 minutes; stir lightly to make sure all pieces come into contact with the bacon.
4. Bake 5 to 10 minutes more, until the bacon is browned and the okra is crispy on the outside.

Serves 4.

Oven BBQ Ribs
From Recipezaar

Ingredients

3 pounds pork back ribs, cut apart
1 cup honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon ground pepper
1 medium finely chopped onion
3/4 cup barbecue sauce
1/4 cup white sugar

Directions

1. Place all ingredients together in large roasting pan.
2. Mix together, making sure to coat all ribs with this semi-dry paste. Spread ribs out evenly on bottom of pan.
3. Cover lightly with foil.
4. Bake at 375° for one hour, stirring occasionally.

Serves 6.

Sauteed Collard Greens
From Epicurious

Ingredients

2 1/2 pounds collard greens
2 garlic cloves
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice

Directions

1. Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces.
2. Boil water and cook collards for 15 minutes. Drain in a colander, removing excess liquid.
3. Mince garlic. In a 12-inch heavy skillet, heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste.
4. Sauté collard mixture, stirring, until heated through, about 5 minutes.

Serves 4.
Drizzle collards with lemon juice and toss well.

Easy Sweet Potato Pie
From Cooks.com

Ingredients

1 1/2 cups cooked and mashed sweet potatoes
2/3 cup packed dark brown sugar
1/4 teaspoon ground allspice
2 beaten eggs
1 tablespoon lemon juice
1 cup milk
1 frozen pie shell, thawed

Directions

1. Preheat oven to 450°. Mix all ingredients except pie shell.
2. Pour mixture into pie shell. Bake for 15 minutes.
3. Reduce heat to 325° and bake for 30 more minutes.

Serves 6.

Drinks I'd like to try - Monkey Gland

supermommie — Sat, 26 Apr 2008 17:02:04 -0700

Monkey Gland
From Colleen Graham,
Your Guide to Cocktails.

Of all the drinks in the world, the Monkey Gland is one of my absolute favorites, if you get it just right that is. Most recipes tend to suggest a splash of absinthe or one of its many substitutes, but I prefer the subtlety of coating a chilled cocktail glass with absinthe and dumping any excess. This creates a nice, fruity cocktail with the slightest taste of anise and the aroma itself is intoxicating and delightful. During the time that absinthe was illegal in the U.S. many bartenders learned to make this drink with Benedictine, also a worthy libation. This drink has a sordid history behind its name.

INGREDIENTS:

2 oz gin
1 oz orange juice
1/4 oz grenadine
1 dash absinthe
orange slice for garnish

PREPARATION:

Swirl a dash of absinthe in a chilled cocktail glass to coat it, then dump any excess liqueur
Pour the other ingredients into a cocktail shaker with ice cubes.
Shake well.
Strain into the cocktail glass.
Garnish with the orange sliceor a burnt orange peel.

http://cocktails.about.com/od/atozcocktailrecipes/r/mnky_glnd_cktl.htm

Spicy Hot Cocoa (and variations)

sue85 — Mon, 14 Apr 2008 21:29:12 -0700

I drink this when I'm craving my hot chocolate fix! Easy and (can be) low fat.

Ingredients
- Low fat milk (1 mug)
- 1-2 tbsp cocoa powder (I use van houten; adjust amount according to your own chocolate-y needs!)
- Cinnamon (to taste)
- Chilli powder (1 pinch)
- 1/2 tbsp honey
- 1 tsp brown sugar

Method
Mix cocoa powder, cinnamon, chilli powder, honey & brown sugar in a mug, with a small quantity of milk until it forms a smooth paste. Meanwhile, heat the milk in a small saucepan. Once the milk is heated, pour it over the paste you have created and mix well. Enjoy!

I like to drink my chocolate quite bitter -- this amount of sugar/honey might not be enough for everyone!

A couple of not so low-fat variations:

Peanut butter hot cocoa
Mix in 1 tbsp of smooth peanut butter with the milk while it is heating. Be sure to stir this mixture! Once heated, pour into the same past as above.

Buttery hot cocoa
Mix in 1 tbsp of butter with the paste. I found this a bit oily for my taste, but my sister liked it..!

Cafe Mocha
Mix in 1/2 tbsp of coffee into the paste, and follow rest of recipe as above.

Enjoy!

Hooray for Friday!

Belowen — Thu, 10 Apr 2008 19:17:55 -0700

Yes, I'm a very happy girl today. My fiance and I are hitting the town tonight, meeting up with some friends for food/drinks and this is the first time I've done anything in a large group since before I had Olivia... Needless to say, I am very excited! My fiance is joking around that I'm going to go wild and end up dancing on tables. I guess we'll have to wait and see! My biggest problem is that I feel like I've got nothing to wear... Huge drama, as you can imagine! I might stick to my basic black uniform, and maybe add some colour with my teal suede round toe heels. Hmm.

In other news, and after much drama, my Topshop order arrived yesterday. Which I am grateful for because there was so much run around, with double amounts appearing to be taken out of my account, the Kate Moss for Topshop scarf I ordered being left out of the shipment, and the t-shirt I ordered being sent in a larger size than what I ordered, but in the end... It's here, and I'm glad the drama is over, lol. Now I'm considering ordering something else, but I might give it some time before I do, by then I might have forgotten what a hassle it was this first time!

Is It Important To Have A Girl's Night Out?

almost famous — Wed, 05 Mar 2008 15:51:01 -0800

Leap Year

partysugar — Fri, 29 Feb 2008 12:00:23 -0800

Leap Year
From the Wall Street Journal

2 oz. gin
½ oz. sweet vermouth
½ oz. Grand Marnier
1 dash fresh lemon juice

Shake with ice and strain into a stemmed cocktail glass. A twist of lemon peel on top.

Makes 1.

Vanilla Rum Colas

partysugar — Fri, 22 Feb 2008 12:00:10 -0800

Vanilla Rum Colas
From Martha Stewart

Small ice cubes
3 cups cola
1 cup plus 2 tbsp. dark rum
3/4 tsp. pure vanilla extract
6 orange wedges or 4 sliced kumquats

For each drink, fill a glass 3/4 full with ice.
Add 1/2 cup cola, 3 tbsp. rum, and 1/8 tsp. vanilla. Squeeze orange or kumquats into drink, and stir.

Serves 6.

Blood Orange Milkshake

YumSugar — Thu, 21 Feb 2008 12:31:51 -0800

Blood Orange Milkshake
Adapted from Roger's Trinbago and inspired by There Will Be Blood

2 cups milk
6 scoops vanilla ice cream
1 blood orange peeled, seeded and divided into segments

Pour the milk into the blender.
Add ice cream and blend for three minutes.
Add orange segments. Blend for two minutes.
Pour into a large glass.
Garnish with a really long straw.

What is your favorite version of Dr. Pepper?

BwtchdGrl — Mon, 18 Feb 2008 18:58:19 -0800

Ok...I am SOOO addicted to Cherry Chocolate Diet Dr. Pepper. It seems that
every time a new flavor comes out, I have try it just to make sure I'm not missing
something! So now I want to know: what is your favorite flavor?

Cocktail hour

purpleisafruit — Sun, 17 Feb 2008 02:01:39 -0800

Just peachy
A fruity peach tree cocktail from marie claire kitchen:

Fill a small tumbler with ice and pour over 3 tablespoons peach syrup and 3 tablespoons dark Jamaican rum.

Stir well and garnish with a wedge of lime, if you like.

Serves 1.

Greyhound

partysugar — Fri, 15 Feb 2008 12:00:33 -0800

Greyhound
From Epicurious

2 ounces vodka
5 ounces grapefruit juice

In a highball glass almost filled with ice cubes, combine the vodka and grapefruit juice. Stir well.

Makes 1 cocktail.

Spiked Pink Lemonade

partysugar — Thu, 14 Feb 2008 13:30:35 -0800

Spiked Pink Lemonade
From Everyday With Rachael Ray magazine

1 bottle (750 ml) vodka or gin
5 cups lemonade
2 cups cranberry juice
3 cups ginger ale

Combine all the ingredients in a big pitcher, stir and serve!

Serves 6-8.

Brownie Cognac

partysugar — Fri, 08 Feb 2008 12:00:17 -0800

Brownie Cognac
From Fine Living

1 1/2 oz. Courvoisier or other type of cognac
1 oz. amaretto
Dash of chocolate syrup

Fill pint glass with ice.
Add the cognac, the amaretto, and a dash of chocolate syrup.
Shake and pour into a chilled martini glass.

Serves 1.

Lychee Martini

partysugar — Thu, 07 Feb 2008 13:30:33 -0800

Lychee Martini
From InStyle magazine

1 14 oz. can lychees
2 cups vodka
1/2 cup cranberry juice

Drain the lychees, reserving 1 cup of the lychee syrup.
In a large pitcher combine the reserved lychee syrup, the vodka, and the cranberry juice. Refrigerate until very cold.
Fill cocktail glasses with ice water.
To serve, empty ice water from glasses. Place one lychee in the bottom of each glass, and fill with a cocktail.

Serves 8.

Group Therapy: First Date at His Place?

Thu, 07 Feb 2008 12:00:00 -0800

The guy I'm interested in has invited me over to his place for drinks. Technically this would be our "first date." My guess is he thinks he's going to get some. I'm not completely prude but I want something real this time —you know? Any tips on how I can give him a good time without the sex?

[EDITOR'S NOTE: To be involved in more GROUP THERAPY, click here]

Source

New to the Bay Area

Christyn — Wed, 06 Feb 2008 20:17:52 -0800

Hi! I just moved to Palo Alto with my husband. We are very social, go-out-and-grab-a-drink kind of people and would love some suggestions on places to go. Thanks!

Chocolate Ginger Delight

YumSugar — Wed, 06 Feb 2008 15:28:31 -0800

Chocolate Ginger Delight
By Karen Ariele Imm, for the 2007 Chocolate Adventure Contest

1/2 cup sweetened condensed milk
1 oz Scharffen Berger 62% semisweet chocolate
1/8 tsp ground ginger
12 oz cold Guinness brand stout
Shaved chocolate (for garnish)

In a small, heavy-bottom sauce pan, over low heat, melt sweetened condensed milk and chocolate.
Remove from heat and whisk in ginger.
Place chocolate mixture into a medium-sized bowl. Set aside to let cool (between 5 and 10 minutes).
Pour Guinness over the chocolate mixture and stir until well combined.
Divide equally into two glasses.
Garnish with shaved chocolate and serve.

Pom Lime Vodka Cocktail

partysugar — Fri, 01 Feb 2008 12:00:05 -0800

Pom Lime Vodka Cocktail
Modified from Cooking Light magazine

1/4 cup sugar
1/4 cup water
1 cups club soda
1 cup unsweetened pomegranate juice
3/4 cup vodka
3 tbsp. fresh lime juice (about 3 limes)
Ice
lime slices (optional)

Combine sugar and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or just until sugar dissolves. Remove from heat; cool.
Combine sugar syrup*, club soda, pomegranate juice, vodka, and lime juice.
Place ice in a martini shaker; add about 3/4 cup pomegranate mixture. Cover and shake. Strain into a glass.
Garnish with lime slice, if desired. Repeat procedure with remaining pomegranate mixture.

Serves 4.

*When I doubled the recipe, I kept simple syrup recipe as is. I prefer a less sweet drink.

Boston Punch

partysugar — Thu, 31 Jan 2008 13:30:20 -0800

Boston Punch
From Virtual Cities

2 cups apple cider
1 cup brandy
1/2 cup dark rum
1/2 cup curacao
Juice of 2 lemons
One 750-ml bottle of champagne
1 liter seltzer or club soda
1 teaspoon sugar

Chill cider, brandy, rum, curacao, lemon juice, champagne, and seltzer or club soda.
Combine cider, brandy, rum, curacao, and lemon juice with sugar, stirring until sugar dissolves.
Just before serving, pour over a block of ice in a punch bowl and stir in champagne and seltzer.

Serves 6-8.

Long Island Iced Tea

partysugar — Thu, 31 Jan 2008 13:30:01 -0800

Long Island Iced Tea
From Taste

1/4 cup sugar
1/4 cup water
3 cups ice cubes
1/3 cup chilled vodka
1/3 cup tequila
1/3 cup white rum
1/3 cup gin
1/4 cup Cointreau liqueur
1/4 cup fresh lemon juice
1 cup chilled cola

Place the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 3 minutes or until syrup thickens. Remove from heat and set aside for 15 minutes to cool.
Divide the ice evenly among serving glasses.
Pour over the vodka, tequila, rum, gin, Cointreau, sugar syrup, lemon juice and cola. Serve immediately.

Hot Buttered Rum

partysugar — Fri, 25 Jan 2008 12:00:01 -0800

Hot Buttered Rum
Modified From Sheri Marr at All Recipes

For batter:
1/2 lb. butter
1/2 lb. brown sugar
1/2 lb. confectioners' sugar
1/2 qt. vanilla ice cream, softened
1/2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
For drink:
1 shot rum per drink
boiling water

Melt butter in a large pot over medium heat.
Whisk in brown sugar and confectioners sugar.
Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg.
Pour mixture into a plastic container, seal, and freeze.
To make a drink: in a coffee mug, measure 1 heaping tablespoon hot buttered rum batter. Add the rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg, if desired.

Makes about 6 cups batter.

Fruit Punch

partysugar — Thu, 24 Jan 2008 13:30:11 -0800

Fruit Punch
From Sandra Lee

1 (46-ounce) can red punch (recommended: Hawaiian Punch)
1 (46-ounce) can apple juice
1 (48-ounce) bottle cranberry juice
1 (2-liter) bottle ginger ale
Ice cubes

Combine all ingredients in a large punch bowl or pot. Add ice and stir.
Ladle into serving glasses.

Serves 20-25.

Cat Poo Coffee?

amh678 — Mon, 21 Jan 2008 18:16:38 -0800

From tampabays10.com.

Cat Poo Coffee?

Rockford, Michigan - Would you drink coffee from Cat poo? In Michigan the audience at a Rockford Education Foundation benefit concert is getting the chance to sample the rare, expensive coffee at a bargain price.

It's called Kopi Luwak.

"There is only a maximum of 1000 pounds available in a given year," says Herman's Boy Coffee Barn owner Floyd Havemeier.

Havemeier bought 3 pounds of Kopi Luwak beans from missionaries returning from Indonesia. He's donating them to the Rockford Education Foundation.

"I'm amazed we had the chance to get some," he says.

Kopi Luwak beans take what some might consider an unappetizing path to the coffee cup.

The Luwak Civet, a kind of cat, eats coffee fruit berries and then excretes the bean with its waste.

It is collected shortly after it hits the ground.

"This coffee sells for as much as $50.00 a cup in Tokyo and New York," says Havemeier.

The Rockford Education Foundation plans to sell $5.00 and $10.00 samples at a Jeff Daniels concert they are hosting at Rockford High School on January 12.

"I was taken back by it at first and wondered what the market would be for such a coffee," says foundation director Sue Arend. "But the more I thought about it and read about it I was intrigued and thought others might be too. And they absolutely are. The word is getting out and people want to try it."

Havemeier says the beans are washed and roasted and brewed with scalding hot water, so even though they have passed through an animal they are clean.

"It will be very sanitary," he says. "Probably more sanitary than some other things we consume."

And connoisseurs say somehow the beans passing through the animal add a delicious element to the brewed coffee.

"I myself don't know what it tastes like," says Havemeier. “We are going to find out the same time as the public."According to reviews on the internet, Kopi Luwak is rich and strong with full bodied flavor and a hint of chocolate.

Tangerini

partysugar — Fri, 18 Jan 2008 12:00:37 -0800

Tangerini
From Stirrings

2 ounces of vodka
2 ounces of Tangerini Mixer
ice
cocktail shaker
fun plastic glasses

In a cocktail shaker, combine 2 ounces of vodka, 2 ounces of Tangerini Mixer and a glass of ice.
Shake well and strain into a chilled cocktail glass.

Makes 1 cocktail.

Cranberry Amaretto Kiss

partysugar — Fri, 11 Jan 2008 12:00:46 -0800

Cranberry Amaretto Kiss
From Bon Appetit magazine, December 2007

2 cups cranberry juice cocktail
1 cup vodka
1/2 cup amaretto
3 tablespoons fresh orange juice*
Ice cubes
Clementines, peeled, separated into segments (optional)

Mix cranberry juice, vodka, amaretto, and orange juice in pitcher.
Cover and chill until ready to serve. It can be prepared 1 day ahead. Keep refrigerated.
To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture.
Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with clementine segment, if desired. Repeat 3 times with ice cubes, remaining vodka mixture, and clementine segments.

Makes 8 cocktails.

*I used 1/4 cup fresh squeezed orange juice because I liked the tartness it added to the cocktail.

What Are Your Four Favorite Non-Alcoholic Drinks?

leeluvfashion — Tue, 08 Jan 2008 20:12:34 -0800

What are your four favorite non-alcolholic drinks? It could range from coffee to smoothies -- soda to orange juice, anything.

My Four Favorites are:

1. Plain seltzer mixed with some Pom Wonderful pomegranate juice.
2. Green Tea
3. Starbucks Light Italian Iced Coffee with Non-Fat Milk and No Sugar
4. Soy Milk

Ciroc Champagne Cosmo

YumSugar — Mon, 07 Jan 2008 13:29:11 -0800

Ciroc Champagne Cosmo
From TheBar.com

1 oz. Ciroc Vodka
1 dash Grand Marnier
1.5 oz. cranberry juice
1/2 oz fresh lime juice
1 twist orange
1 oz. champagne

Shake Ciroc Vodka, Grand Marnier, cranberry juice, and lime over ice.
Strain into chilled champagne flute.
Top with champagne.
Garnish with orange twist.

Blood Orange Punch

partysugar — Thu, 03 Jan 2008 14:30:18 -0800

Blood Orange Punch
From Martha Stewart

2 bottles (25 oz. each) blood orange juice, chilled
3 cans (12 oz. each) natural orange soda, such as San Pellegrino Aranciata, chilled
3 tbsp. fresh lime juice
8 oz. light rum
5 bitters
1 blood orange, or orange, cut into 1/4-inch-thick wedges and frozen

Fill ice cube trays with 1 1/2 cups orange juice, and freeze.
To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices.
Add ice cubes as needed to keep chilled.

Makes 8 cups.

Santa’s Martini

partysugar — Fri, 21 Dec 2007 15:15:29 -0800

Santa’s Martini
From Strip House restaurant

2 ½ oz. Vodka
¾ oz. Chambord
½ oz. fresh lime juice
1 oz. pomegranate blueberry juice
3 oz. (approx.) Champagne
Garnish with lemon twist/blueberry spiral

Fill a cocktail shaker with ice. Add the vodka, Chambord, and juices.
Shake vigrously.
Strain into a martini glass and float the Champagne on top. Enjoy!

Serves 1.

Merry Berry Cocktail

partysugar — Thu, 20 Dec 2007 14:30:58 -0800

Merry Berry Cocktail
From Taste

1/4 cup superfine sugar
1/4 cup boiling water
1 bag frozen mixed berries, thawed
1/2 cup vanilla vodka
1/4 cup fresh lime juice
4 cups crushed ice
1 750ml bottle chilled rose sparkling wine

Combine sugar and water in a small bowl and stir until sugar dissolves. Set aside to cool.
Place sugar syrup, berries, vodka, and lime juice in the jug of a blender and blend until smooth. Strain through a fine sieve into a jug and discard seeds and pulp.
Place half the ice and half the berry mixture in the jug of a blender and blend until smooth. Spoon evenly among half the serving glasses and top with sparkling wine. Repeat with remaining ice, berry mixture, and sparkling wine.

Serves 8.

POMEGRANATE MARGARITAS

jennjennnbubba — Wed, 19 Dec 2007 20:35:47 -0800

4 cups pomegranate juice
1 cup lime juice
4 tbsp. orange-flavor liqueur
1 cup BANDOLERO TEQUILA GOLD 80 proof tequila

TIP:You can freeze the pomegranate juice cubes a day or two ahead. For juice, whirl pomegranate seeds in a blender or food processor, then pour through a fine strainer into a container. Serve margaritas in salt-rimmed glasses.

Prep time: About 10 minutes, plus about 2 hours to freeze
Makes: About 7 cups; 8 servings

Pour pomegranate juice into ice cube trays. Freeze until solid, about 2 hours. Pop cubes from tray.
In a blender, combine lime juice, liqueur, and tequila. Turn blender to highest speed and gradually drop in juice cubes, whirling until slushy.
Pour margaritas into glasses.

Glacer-tini

partysugar — Thu, 13 Dec 2007 14:30:09 -0800

Glacer-tini
From Sandra Lee

Ice cubes
1 part vanilla liqueur (recommended: Liqueur 43)
2 parts blue-colored tropical fruit liqueur (recommended: Hpnotiq)
Lemon-lime soda
1 rock candy swizzle stick

In a glass pitcher or cocktail shaker filled with ice, add vanilla liqueur, tropical fruit liqueur, and top with lemon-lime soda.
Stir and strain into a martini glass. Garnish with a clear rock candy swizzle stick and serve.

Serves 1.

Two Turtle Doves

jennjennnbubba — Thu, 13 Dec 2007 06:56:10 -0800

Ingredients:
- 1 1/2 oz Smirnoff vodka
- 1 oz coconut cream
- 1 oz half and half
- 1/4 oz creme de cacao
Rimming: shaved white chocolate rim

Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass rimmed with shaved white chocolate rim.

Frosty Cocktail

CiaoBella — Mon, 10 Dec 2007 16:55:04 -0800

Frosty Cocktail
Recipe courtesy Sandra Lee

I saw Sandra Lee make this drink on her show this afternoon & it looked so incredible that I have to share it with any cocktail mixin' Sugars. Enjoy!

1 shot vodka (recommended: Blue Ice)
1 shot blue fruit- and cognac- liqueur (recommended: Envy)
1/2 shot orange-flavored liqueur (recommended: Cointreau)
1 cup ice cubes

Add all ingredients to blender and blend on high until smooth. Rim the edge of glasses with vodka, then dip into a plate of shredded coconut. Pour liquor into rocks glasses and serve with straw.

Egg Nog

partysugar — Thu, 06 Dec 2007 08:00:56 -0800

Egg Nog
From Martha Stewart

12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in.
Sprinkle with nutmeg and serve.

Serves 26.

Pomegranate-Champagne Punch

partysugar — Thu, 06 Dec 2007 08:00:04 -0800

Pomegranate-Champagne Punch
From Bon Appetit magazine

1/2 cup water
1/2 cup sugar
2 750-ml bottles chilled brut Champagne
1 1/2 cups white rum
1 1/4 cups pomegranate juice
1 large lemon, thinly sliced
Pomegranate seeds
Fresh mint leaves
1 ice block

Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.

Serves 12.

Peppermint Patty

jennjennnbubba — Sun, 02 Dec 2007 14:53:30 -0800

Peppermint Patty

Ingredients:

2 ounces vodka
1 ounces peppermint schnapps
1/2 ounces white creme de cacao

Directions:

Combine ingredients in a shaker with ice.

Stir gently and strain into a chilled cocktail glass.

Garnish with peppermint stick.

Or you can crush a candy cane (or other peppermint candies) in a coffee grinder. Dip the rim of the cocktail glasses in water or liquor and then dip the rim in the ground candy mixture.

Mistletoe Mojito

partysugar — Fri, 30 Nov 2007 13:15:43 -0800

Mistletoe Mojito
From 7 Up

1 oz. fresh lime juice
1 tbsp. superfine sugar
8 fresh mint leaves
2 oz. white rum
2 tsp. pomegranate seeds
4 oz. Pomegranate 7UP
1 mint sprig
1 lime wedge

In a highball glass, muddle lime juice, sugar and mint leaves until sugar is dissolved.
Add rum and pomegranate seeds.
Fill glass with ice and top with Pomegranate 7UP. Garnish with mint sprig and lime wedge. Enjoy.

Makes 1 mojito.

Blue Ginger Gimlet

partysugar — Thu, 29 Nov 2007 13:05:07 -0800

Blue Ginger Gimlet
From Ming Tasi

27 oz. (3 1/4 cups plus 2 tbsp.) sweet-and-sour mix
6 1/2 oz. (3/4 cup plus 1 tbsp.) freshly squeezed lime juice (from about 6 medium limes)
26 1/2 oz. (3/4 cup plus 1 tbsp.) ginger syrup, recipe below
40 oz. (5 cups) vodka, well chilled
Lime wedges, for garnish (from about 3 medium limes)

In large pitcher, stir together sweet-and-sour mix, lime juice, and ginger syrup. Cover and refrigerate until ready to use. Gimlet mix can be refrigerated up to 2 hours. When ready to serve, shake each cocktail to order.
In chilled cocktail shaker, combine 2 oz. gimlet mix, 2 oz. vodka, and 3 to 4 ice cubes. Shake well and strain into chilled martini glass.
Garnish with lime wedge and serve.

Makes 20 drinks.

Ginger Syrup
7 3/4 cups (about 4 lbs.) sugar
4 1/2 cups fresh ginger, peeled and cut into 1/8 in. slices (about 3 large hands)

In medium saucepan over high heat, combine 4 1/2 cups water, sugar, and ginger and bring to a boil. Reduce heat to low and simmer, uncovered until syrupy and reduced by half, about 40 to 45 minutes.
Strain into medium bowl, cover with plastic, and refrigerate until cool, about 1 hour.

Makes about 27 oz.

Nancy Drew AKA Hardy Boy

YumSugar — Tue, 27 Nov 2007 15:28:31 -0800

Nancy Drew AKA Hardy Boy
Inspired by 30 Rock

1 1/2 oz. white rum
diet ginger ale
splash of lime

Pour rum into an old-fashioned glass over ice cubes.
Fill with diet ginger ale and a splash of lime.
Garnish with lime wedge.

Mamie Taylor

YumSugar — Mon, 19 Nov 2007 13:28:33 -0800

Mamie Taylor
From Domino

3 oz scotch
1 tbsp fresh lime juice
3/4 cup ginger ale
Lime slice for garnish

Pour Scotch and lime juice into chilled highball glass.
Add 3 or 4 ice cubes; top with ginger ale and garnish with lime slice.

Cranberry Caipirinha

partysugar — Thu, 15 Nov 2007 08:00:10 -0800

Cranberry Caipirinha
From Food & Wine magazine

Ice
10 fresh cranberries, chopped
1 tablespoon sugar
1 tablespoon water
2 lime wedges
1/3 cup aquavit

Fill a rocks glass with ice.
In a cocktail shaker, using a wooden spoon, muddle the cranberries with the sugar, water and 1 of the lime wedges.
Add the aquavit and a handful of ice and shake well.
Strain into the glass, garnish with the remaining lime wedge and serve.

Serves 1.