1 oz vodka
1 oz apple juice
1 dash cinnamon
1/2 oz whipped cream

Lick hand and cover with cinnamon (same as where the salt would go in a tequila shot). Hold shot of vodka in one hand and the shot of apple juice in the other. Lick cinnamon, take vodka shot, take apple juice shot, and top off with a squirt of whipped cream.
(per 2.5 oz serving)

Posted on June 20th, 2008 by admin
Filed under: Fruity / Tropical, Vodka Based Shots / Shooters |

3/4 shot vodka
fill with apple juice
1 dash cinnamon

Bang glass on table and immediately take shot.
(per 1 oz serving)

Posted on June 20th, 2008 by admin
Filed under: Fruity / Tropical, Vodka Based Shots / Shooters |

1 shot apple juice
1 shot vodka
1 dash cinnamon

Pour apple juice and vodka into a shot glass. Sprinkle cinnamon on the tongue and pour contents of shot glass into your mouth. Shake head until cinnamon is dissolved, and consume.
(per 2 oz serving)

Posted on June 20th, 2008 by admin
Filed under: Fruity / Tropical, Vodka Based Shots / Shooters |

4 cans Coco Lopez cream of coconut
3 cans evaporated milk
3 cans condensed milk
1 1/2 tsp vanilla extract
2 eggs
1 gallon vanilla ice cream
powdered cinnamon to taste
1 liter white rum

Combine all ingredients in a blender, and blend well. Store in glass bottles, and place in refrigerator.

Posted on May 28th, 2008 by admin
Filed under: Creamy Drinks / Cocktails, Liqueurs & Schnapps Based Drinks |

48 oz (4 bottles) Bass pale ale
12 oz brandy
2 1/4 cups water
1/4 tsp ground ginger
1/2 tsp grated nutmeg
1 cinnamon stick
4 whole cloves
1 sliced lemon
1/2 cup brown sugar

Add the sugar, lemon slices, cloves, cinnamon stick, nutmeg, ginger and water to a large nonreactive saucepan set over medium-high heat. Stir frequently to dissolve the sugar. Let the mixture reach the boil, then turn the heat to medium, and simmer for 10 minutes. Add the brandy and ale and heat, but do not allow to boil. Serve in beer mugs, with a slice of lemon on each drink. Makes 8 (10-ounce) beer mugs.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails, Brandy Based Drinks / Cocktails |

1 qt cider
3 oz sugar
cloves
cinnamon sticks

Combine all ingredients in a saucepan; bring to the boil, stirring occasionally. Allow to cool. When cool, strain and chill for several hours. Re-heat one hour before serving, and serve lukewarm.

Posted on May 27th, 2008 by admin
Filed under: Cider Drinks |

6 oz dry cider
1 oz gold rum
1 cinnamon stick

Heat in a small saucepan and strain into a heat-proof glass when hot. Add half a slice of lemon, and serve.

Posted on May 27th, 2008 by admin
Filed under: Cider Drinks |

1 oz ruby port
12 oz stout
2 tsp superfine sugar
2 tsp water
1 pinch grated nutmeg
1 pinch ground cinnamon

Dissolve the sugar in the water in the bottom of a beer mug. Carefully pour the stout to give a half-inch head. Float the port on top. Garnish with a dusting of nutmeg and cinnamon, and serve.

Posted on May 27th, 2008 by admin
Filed under: Beer Based Drinks / Cocktails |

1 - 1 1/2 oz cognac
1 - 2 dashes triple sec
1 cup hot coffee
1 twist lemon peel
1 twist orange peel
1 clove
1 pinch cinnamon
1 tsp sugar

Warm cognac in a heat-resistant glass. Pour in the hot coffee, and add dashes of triple sec. Add twists of lemon and orange peel, a clove, and sprinkle with cinnamon. Sweeten to taste, and serve.

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

4 strips oranges peel
4 strips lemons peel
16 whole cloves
1 cinnamon stick
2 tsp sugar
1/4 pint Irish whiskey
3/4 pint strong hot coffee
powdered sugar
3 tbsp whipped cream

1. Stud the strips of orange and lemon peel with 2 cloves each and place them in a frying pan or chafing dish with the stick of cinnamon and the 2 teaspoons of sugar. Place over moderate heat, stirring occationally with a wooden spoon, until the sugar has melted.
2. Pour the irish whiskey into the pan and light a match to the liquid. (Be sure to step back since the flame will flare up instantly.) Shake the pan to and fro slowly until the flame dies out. Pour in the hot coffee all at once and let it come to a simmer. Remove from the heat.
3. Rub the cut edge of a strip of lemon peel around the inside of each the irish coffee cup and dip it into a dish of caster sugar so that the sugar adheres to the inside rim. Pour in the coffee, trying not to disturb the sugar.
Top each serving with a dollop of whipped cream.

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

1 shot Bacardi 151 rum
1 shot Kahlua coffee liqueur
2 splashes triple sec
3 dashes cinnamon
3 dashes nutmeg
1/4 cup sugar
1 squirt whipped cream
1/2 cup coffee

Dip the rim of an irish coffee cup into a puddle of triple sec, then a plate of sugar. Pour in the rum, kahlua, and one splash of triple sec. Light with a match to crystalize the sugar-rim. Add cinnamon and nutmeg, and pour in the coffee (and extinguish flame) until three-quarters full. Top with whipped cream, and serve.
(per 8.3 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

48 oz strong black coffee
brown sugar
10 oz brandy
8 oz dark rum
8 oz white rum
2 cinnamon sticks
16 oz whipped cream
orange peel

Sweeten the coffee with brown sugar to taste. Mix coffee, liquor, and orange peel in a pan. Heat gently, but do not boil. Let infuse for a couple of minutes. Pour into pre-warmed heat-resistent glasses. Float whipped cream on top. Garnish with thin strip of peel of orange and nutmeg.

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

coffee
cinnamon

Incidentally, a pinch of cinnamon is indeed a nice addition to coffee but true heaven is a cardamom seed. Of course, you serve it in a coffee mug.

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

3 seperated eggs
3 tbsp powdered sugar
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
brandy
dark rum
hot coffee
grated nutmeg

Beat egg whites to a stiff froth. Separately beat egg yolks until light in color, gradually add the powdered sugar and spices.
Fold yolk mixture into whites. Divide mixture between four 8 oz. mugs. Add 1/2 shot brandy and 1 shot rum to each mug, fill with hot beverage(coffee, can also try water or milk). Stir well and top with nutmeg.

Posted on May 26th, 2008 by admin
Filed under: Coffee Based Mixed Drinks |

24 eggs
1/2 jigger rum
2 lb powdered sugar
1/2 jigger brandy
2 tsp cinnamon
1/2 cup boiling water
1/2 tsp nutmeg
1/2 oz vanilla

To make the batter: beat egg whites stiff with electric beator. Add sugar gradually. Add cinnamon, nutmeg and vanilla. Add in half of the eggs yolks, and blend until smooth.
In a large mug fill with 1/2 batter, 2 shots of [60% rum and 40% brandy]. Balance with boiling hot water. Stir well and sprinkle with nutmeg.

Posted on May 26th, 2008 by admin
Filed under: Egg Nog Alcoholic Beverages |