Green Sangria

Green Sangria

1 bottle Vihno Verde

½ cup ginger liquor

½ grapefruit, seeded and cut into wedges

½ cup honeydew melon, cubed

½ cup pineapple, cubed

1 bunch fresh mint

16 ounces Lemon Lime Soda

Place all prepared fruit into a large pitcher of container with a lid. Add wine and ginger liquor. Cover and refrigerate overnight. Before serving, add mint and soda. Serve over ice with as much fruit as desired.

Makes 1 cocktail

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Summer Shandy

Summer Shandy

1 bottle or can of beer (pale ales or IPA’s are best)

2 ounces lemonade

In a glass filled with ice, add lemonade and then top with beer.

Makes – 1 cocktail

Summer Shandy Non-Alcoholic

1 bottle or can of ginger ale

2 ounces lemonade

In a glass filled with ice, add lemonade and then top with ginger ale.

Makes – 1 mocktail

Note – For even more fun, try adding different fruit flavors like grapefruit, peach or strawberry.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Watermelon Margarita

Watermelon Margarita

1 ¼ ounces Tequila

¾ ounce St Germaine Elderflower Liquor

½ ounce lemon juice

½ ounce lime juice

1 ounce watermelon puree (see recipe below)

1 wedge watermelon

In a shaker tin with ice add first 5 ingredients and shake vigorously. Strain into a lightly salted martini glass and garnish with a fresh wedge of watermelon.

Makes 1 cocktail

Watermelon Margarita Non Alcoholic

1 ounce lemonade

1 ounce limeade

2 ounce watermelon puree (see recipe below)

1 wedge watermelon

In a shaker tin with ice add first three ingredients and shake vigorously. Strain into a lightly salted martini glass and garnish with a fresh wedge of watermelon.

Makes 1 mocktail

Fresh Fruit Puree

3 cups ripe fruit

1 ounce lemon juice

2 ounces simple syrup

Combine all ingredients in a blender and pulse for a few seconds.

Turn blender to high speed until smooth. If needed, strain through a loose strainer.

Basic Syrup

1 cup sugar (granulated, brown or raw sugar)

1 cup water

Bring just to a boil allowing sugar to dissolve.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Cocktail Syrups

Cocktail Syrups

Basic Syrup

1 cup Sugar to 1 cup Water

Granulated, brown or raw sugar

Cool first then pour into squirt bottle Will last for about 4-6 weeks if kept cold.

Thyme Syrup

Combine 1 cup of granulated sugar, 1 bunch of thyme, and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the thyme and store in the fridge.

Honey-Vanilla Syrup

Combine ½ cup of raw sugar, ½ cup of honey, 3 whole vanilla beans scored down one side and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the vanilla beans and store in the fridge.

Ginger Syrup

Combine 1 cup of raw sugar, 1 cup of pealed fresh ginger and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the ginger and store in the fridge.

Clove-Orange Syrup
Combine 1 cup of light brown sugar, 10 whole cloves, 2 sliced oranges (unpeeled) and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the cloves and oranges and store in the fridge.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

 

Mulled Cider

Mulled Cider

2 quarts Apple Cider

2 Cinnamon Sticks

2 whole Star Anise

2 whole Cloves

1 Orange thinly sliced

Place all ingredients in a large saucepan over medium heat or a large crock pot set on high for 30 min then set to low. Combine 2 oz Woodford Reserve Bourbon with 4 oz hot Mulled Cider and 2-3 dashes of Cherry Bitters in a coffee glass and serve hot.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

 

Hot Cocktails

Hot Cocktails

Southern Toddy

1.25 oz Southern Comfort

.5 oz Honey-Vanilla Syrup

2-3 dashes Angostura Bitters

1 muddled Orange

Hot water

Muddle orange, syrup and bitters in a coffee glass. Add Southern Comfort and fill with hot water.

Orange-Chai Relaxer

1.25 oz Brandy

.5 oz Clove-Orange Syrup

Hot Chai Rooibos Tea

Combine all ingredients in a coffee glass and garnish with a twist of orange.

Blonde Coffee

.75 oz Butterscotch Schnapps

.75 oz Bailey’s

Hot Coffee

Combine all ingredients in a coffee glass and top with fresh whipped cream.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

 

 

Eggnog Punch

Eggnog Punch

6 Egg Yolks

1/3 cup Sugar

1 pint Whole Milk

1 pint Light Cream

6 whole Cloves

1 tsp Vanilla Extract

1 tsp Ground Nutmeg

½ tsp Cinnamon

1 tsp Vanilla Extract

1 tsp Ground Nutmeg

Combine milk, cloves, 1 teaspoon vanilla, 1 tsp ground nutmeg, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. Stir in cream, 1 tsp vanilla, and 1 tsp nutmeg. Refrigerate overnight before serving.

Combine 2 oz V.S. Cognac with 4 oz Eggnog and 2-3 dashes of Black Walnut Bitters in a punch cup. Sprinkle with nutmeg and enjoy.

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Champagne Cocktails

Champagne Cocktails

Mimosa

Orange Juice and Champagne

Bellini

Peach Nectar and Champagne

Geranium

Pomegranate juice and Champagne

*Enjoy a non-alcoholic version of these cocktails by substituting Sparkling Cider for Champagne

Poinsettia

½ oz Cointreau, Cranberry juice and Champagne

Hydrangea (White and Blue)

½ oz St. Germain (White) or ½ oz Blue Curacao (Blue), White Cranberry and Champagne

Champagne Cocktail

1 sugar cube, bitters of choice and Champagne

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Virgin Strawberry Daiquiri

Virgin Strawberry Daiquiri

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1 cup Sugar

2 pounds Strawberries, washed and topped

1/4 cup Lime Juice

2 Eggs

1 tbsp Vanilla Extract

5 tbsp Heavy Cream

Place all ingredients except cream into a blender and puree. Pour puree into frosted martini glasses and drizzle cream on top as a garnish. Finish with a candied strawberry pop (see recipe). Makes – 5

Candied Strawberry Pops

10 each large Toothpicks or Bamboo Skewers

1 pound Sugar

10 each fresh Strawberries

1/2 cup Water

Pour sugar into a sauce pan, add water. Place on stove over high heat. Bring to a boil, and boil until liquid sugar starts to turn golden. Push each strawberry onto a skewer and then dip into the caramelized sugar (totally immerse them). Place them on parchment paper to set.

Makes – 10

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Pavlova with Fresh Berries

Pavlova with Fresh Berries

1 each Meringue for Pavlova (see recipe)

2 fl oz Whipped Cream

2 oz diced fresh Strawberries

1 oz fresh Blueberries

2 fl oz Strawberry Compote (see recipe)

Place Meringue for Pavlova portion in a large bowl. Crack the top of the meringue and place a dollop of whipped cream on top. Spoon fresh berries over whipped cream and then top with Strawberry Compote. Makes – 1 serving

 Meringue for Pavlova

3/4 cup Egg Whites

1 pinch Salt

½ tsp Cream of Tartar

1 ½ cups Sugar

1 ½ tbsp Cornstarch

1 ½ tsp Vanilla Extract

To a mixer add egg whites, salt and cream of tartar; whip. In a separate mixing bowl, combine sugar and cornstarch. Slowly add sugar mixture to egg mixture while whipping. Continue whipping till stiff peaks form. Using a scoop or spoon, divide mixture into six equal portions and place on a parchment paper lined sheet tray. Preheat oven to 275 degrees. Place tray in oven and reduce heat to 250 degrees. Bake for 1 hour. Makes – 6 servings

 Strawberry Compote

1 pound diced Strawberries

5 oz Sugar

3 tbsp Lemon Juice

2 tbsp Vanilla Extract

Place all ingredients in a sauce pan and simmer for 30 minutes. Makes – 10 ounces

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.