1 oz peach schnapps
1 oz amaretto almond liqueur
1 tbsp heavy cream

Mix schnapps and amaretto in a shot glass. Float cream on top, and serve.
(per 2.5 oz serving)

Posted on July 16th, 2008 by admin
Filed under: Liqueurs & Schnapps Based Shots |

1 oz vodka
1 oz peach schnapps
3 splashes grenadine syrup
1/4 oz heavy cream
4 oz pineapple juice

Blend ingredients by shaking well.
(per 6.6 oz serving)

Posted on July 4th, 2008 by admin
Filed under: Liqueurs & Schnapps Based Shots, Vodka Based Shots / Shooters |

2 parts amaretto almond liqueur
1 shot Kahlua coffee liqueur
1 shot heavy cream
fill with orange juice
ice cubes

Mix all ingredients in a shaker. Shake well and pour into a hurricane glass.

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

2 oz light rum
2 tsp bourbon whiskey
1 tsp dark creme de cacao
1 tsp cherry brandy
4 oz hot coffee
2 oz heavy cream

Pour the rum, bourbon whiskey, creme de cacao, cherry brandy and coffee into an Irish coffee cup or glass. Pour the cream carefully over the back of a teaspoon so that it floats on top, and serve.
(per 8.7 oz serving)

Posted on May 28th, 2008 by admin
Filed under: Coffee Based Mixed Drinks, Rum Based Drinks / Cocktails |

chilled heavy cream
vanilla extract
3/4 oz Metaxa 7 Star
1/2 oz amaretto almond liqueur
1/2 oz Tia Maria coffee liqueur
hot black coffee
1 tsp sugar

Lightly beat the cream adding a few drops of the vanilla extract.
Add the Metaxa, Amaretto, and Tia Maria to a warmed 7-oz. mug. Pour in coffee. Taste for sweetness: add sugar if desired.
Top with beaten cream.

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

2 parts Galliano herbal liqueur
2 parts hot coffee
1 part heavy cream
1 pinch nutmeg

Layer galliano, then hot coffee, then cream. Sprinkle with a pinch of nutmeg.

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

1 1/2 oz Irish whiskey
1 tsp brown sugar
6 oz hot coffee
heavy cream

Combine whiskey, sugar and coffee in a mug and stir to dissolve. Float cold cream gently on top. Do not mix.

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

12 eggs
3 pints heavy cream
1 cup granulated sugar
nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.

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

6 seperated eggs
1 oz rum
1 cup sugar
1 pint heavy cream
1 pint milk
1 pint bourbon whiskey

Separate 6 eggs. Beat yolks well. Beat in 1/2 cup sugar. Clean/degrease beaters and bowl. Beat egg whites until stiff peaks form. Beat in 1/2 cup sugar. Fold in yolks to whites. Gently stir in 1 pt heavy cream, 1 pt milk, 1 pt bourbon, and 1 oz rum. Serve as is or well chilled. Double recipe to fill a punch bowl.

(per 63 oz serving)

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

12 seperated eggs
3 pints heavy cream
1 cup granulated sugar
grated nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at a slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream intothe yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. If desired, add one or two cups of milk to the yolk mixture for a thinner eggnog.

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

12 eggs
3 pints heavy cream
1 cup sugar
1/2 tsp nutmeg
1 cup bourbon whiskey
1 cup cognac
1/2 tsp salt

Separate the eggs. In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add the bourbon and cognac, while beating at slow speed. Chill several hours. Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.

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

6 eggs
1/2 cup rum
2 cups heavy cream
1/2 cup brandy
1 cup milk
1/2 cup whisky
3/4 - 1 cup sugar
1 tbsp nutmeg

Separate the eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white - WHIP IT (whip it good!) until “soft peaks” form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 2 hours in refridgerator, uncovered.

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

1 qt whipped heavy cream
6 eggs
1 cup sugar
2 cups bourbon whiskey

Separate eggs. Beat yolks, add sugar. Add bourbon slowly while beating. Beat egg whites until stiff. Fold whites into egg yolk mixture, then fold whipped cream into mixture. Refrigerate for more than 4 days. Stir frequently to avoid separation. Color will change to a pale Serve w/nutmeg or cinnamon.

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

3/4 oz Spanish brandy
3/4 oz Dry Sack sherry
3/4 oz Cointreau orange liqueur
3/4 oz fresh orange juice
3/4 oz heavy cream
1 oz simple syrup

Combine ingredients in a blender with three-quarters of a cup of crushed ice. Pour into a london dock or sherry glass, garnish with a light dusting of cinnamon, and serve.
(per 4.8 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Frozen Drink Recipes |

1 1/2 oz DeKuyper Peachtree schnapps
1/2 oz Crown Royal Canadian whisky
1/2 oz Cointreau orange liqueur
1 1/2 oz heavy cream
2 scoops vanilla ice cream

Combine all ingredients in a blender. Blend until smooth and no chunks of ice are present. Pour into a mason jar and garnish with a fresh slice of peach, if desired.
(per 12 oz serving)

Posted on May 26th, 2008 by admin
Filed under: Frozen Drink Recipes |