Showing posts with label Drink recipe. Show all posts
Showing posts with label Drink recipe. Show all posts

Tuesday, December 17, 2019

Blackberry Wine Recipe With Ingredients

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A sweet dessert wine with a beautiful blackberry flavor.

Blackberry Wine

Course: Cocktail
Serves: 1 gallon plus


  • 4 lbs blackberries
  • 2 1/4 lbs sugar, about 4 1/2 cups
  • 1/4 tsp tannin powder
  • 1 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1/2 tsp yeast nutrient
  • 1/4 packet wine yeast, preferably sweet wine yeast
  • water to fill

How To Make Blackberry Wine:

  1. Sanitize all equipment.
  2. Smash blackberries and sugar together in a primary fermentation container.
  3. Bring 1 quart of water to a boil and pour over the blackberries and sugar. Stir to dissolve the sugar.
  4. Allow the mixture to cool to around 70 degrees and add the remaining ingredients, adding enough water to fill your 1-gallon fermenter.
  5. Seal the fermenter with a blow off tube (this ferments a bit violently for a water lock) or leave open for the first part of the primary ferment. Stir the mixture daily for 5-7 days until the most vigorous fermentation is complete.
  6. After about a week, wrack the blackberry wine into a glass carboy. Allow the mixture to ferment for about 3 months before racking again.
  7. At this point, allow the mixture to ferment for 8-12 months before bottling.
  8. Allow the blackberry wine to bottle age at least 6 months before tasting.


  • Be careful when picking as they have thorns. It's best to pick them at the beginning of the season as the later you leave it, the more prone the blackberries are to maggots. 

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Tuesday, December 3, 2019

Sazerac Cocktail Recipe With Ingredients

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Here's the official drink of New Orleans, made so by a vote of the Louisiana legislature in June. The traditional version calls for Sazerac rye whiskey (though any rye works fine) and Herbsaint, an absinthe substitute from New Orleans. Now that real absinthe is available in the United States, Spirits columnist Jason Wilson recommends using it for this cocktail. Make sure to always use Peychaud's bitters.

The Sazerac is ​a timeless cocktail from New Orleans. It is a simple recipe and you may want to think of it as a nice way to doctor up your favorite rye whiskey.

The recipe for the Sazerac requires just four ingredients: rye whiskey, a sugar cube, Peychaud's Bitters and absinthe. When made properly, it is one of the best examples of a balanced drink that you will find, with the anise, bitters, and sugar perfectly accenting a good rye.

As is the case with many popular drinks, there are varying opinions regarding how to make it. Some drinkers prefer Angostura Bitters, some a specific rye, and many have a preference for the anise liqueur. The recipe below is now considered the 'official' Sazerac recipe (if Herbsaint is used), coming straight from the Sazerac Company.

Also, tradition be damned: Please feel free to enjoy this cocktail with an ice cube or two.

Prep Time: 3 mins
Total Time: 3 mins
Servings: 1 cocktail (1 serving)


  • Ice
  • 1 sugar cube
  • 3 dashes Peychaud's bitters
  • 1 1/2 ounces rye whiskey
  • 1/4 ounce absinthe (or Herbsaint or absinthe substitute)
  • Twist of lemon peel, for garnish

How To Make Sazerac:

  1. Gather the ingredients.
  2. Chill an old-fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
  3. In a mixing glass, soak the sugar cube with Peychaud's bitters and muddle to crush the cube.
  4. Add the rye whiskey and stir.
  5. Discard the ice in the chilled glass and rinse it with absinthe by pouring a small amount into the glass, swirling it around and discarding the liquid.
  6. Pour the whiskey mixture into the absinthe-rinsed glass.
  7. Twist the lemon peel over the drink, rub it around the rim of the glass, then use it as a garnish
  8. Serve and enjoy.

More Tips for Making a Great Sazerac:

The Whiskey: There are some fantastic rye whiskeys available on the market. Explore them to find the one that makes your ideal Sazerac.

The Sazerac company recommends either Sazerac Rye Whiskey or Buffalo Trace Bourbon in "The Official Sazerac Cocktail" recipe. Following suit, you may want to experiment with bourbons as well, though this will not be the traditional Sazerac (and Sazerac enthusiasts will likely scoff at it).

The Absinthe: A real absinthe is preferred for the rinse. However, many Sazerac lovers enjoy Herbsaint (and the official recipe uses it). You can also use other absinthe substitutes, though as Jeffrey Morgenthaler points out in The Dos and Don'ts of Sazeracs, Pernod should be avoided because it is sweeter and unnecessary given that there is a full sugar cube in the drink already.

If the flavor of anise is not your thing, you can use another liqueur for the rinse. Of course, it will not be a true Sazerac, but many of these variations are just as interesting. For instance, a blood orange Sazerac uses Solerno Blood Orange Liqueur for the rinse, Rittenhouse Rye for the whiskey, and orange bitters. It's a fantastic twist and a more approachable taste.

The Twist: Traditionalists will say that the lemon twist should be squeezed over the drink to release its essences. However, they often agree that the twist should not be dropped into the glass itself.

The History of the Sazerac:
It all began for the Sazerac cocktail in 1838 when Antoine Amedie Peychaud, a New Orleans apothecary, mixed cognac with his proprietary Peychaud bitters. In the 1850s, the drink was the signature drink of the Sazerac Coffee House in New Orleans where it received its name and became the first "branded" cocktail.

The exact reason for the substitution of rye whiskey for the brandy is unclear, but today it is made with whiskey exclusively. At one point, the Sazerac was even sold as a bottled cocktail, and during the time of absinthe's ban in the U.S., Herbsaint became the anise liqueur of choice.

How Strong Is the Sazerac?

For a start, use the official recipe with Sazerac Rye and Herbsaint to estimate the Sazerac's alcohol content. It's important to note that Sazerac comes in both 6-year-old and 18-year-old bottlings and both are 90 proof (as is Herbsaint). Second, if you read the recipe closely, you will have noted that there is no ice involved in making a Sazerac. These two factors should tell you that this is not a light drink in any way.
Essentially, there is no math needed. Without dilution, the Sazerac remains at the bottling proof of the liquors poured into it. This means that the Sazerac is 45 percent ABV (90 proof) and is one of the strongest mixed drinks you can make. Stick to one a night and all will be well.

Adapted from the "official" recipe served at the Tales of the Cocktail conference in New Orleans in July.

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Wednesday, November 27, 2019

Mimosa (Cocktail) Recipe With Ingredients

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How To Make Mimosas With This Classic Mimosa Recipe

A mimosa cocktail is composed of champagne and chilled citrus juice, usually orange juice unless otherwise specified. It is traditionally served in a tall flute at brunch, at weddings, Ensure both ingredients are well chilled, then mix into the glass. Serve cold.

Prep Time: 1min
Total Time: 1 min
Yield: 6 -8 servings
Served: Straight up; without ice
Standard garnish: Orange twist


  • 1 (750 mL) bottle dry sparkling wine, chilled
  • 1 ½ to 3 cups 100% orange juice, chilled*
optional garnish: orange slices

How To Make Mimosa:

For A Single Serving:
  1. Slowly pour the sparkling wine into a champagne flute until it is about 2/3 full.
  2. Top with orange juice until the glass is full. Do not stir. 
  3. Serve immediately, garnished with an orange slice if you would like.

For A Pitcher: 
  1. Slowly pour the sparkling wine into a large pitcher.
  2. Top with your desired amount of orange juice (I recommend 1 ½ cups). Do not stir.
  3. Refrigerate for up to 10 minutes.
  4. Pour into champagne flutes and serve.

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Monday, November 25, 2019

Healthy Breakfast Smoothie Recipe With Ingredients

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This healthy smoothie recipe is packed with protein, fiber, unsaturated fats, and essential vitamins and minerals. It is helpful for weight gain and for kids. Follow our simple formula, memorize the ingredient amounts, then customise to your liking. Even better, our supercharged breakfast smoothie tastes great and keeps you full until lunchtime. But first—here’s a breakdown of five essential ingredients that make the ultimate breakfast smoothie:

Fruit: It’s the backbone of any smoothie recipe, but fruit plays a much larger role than simply adding sweetness. Fruit is an excellent source of fiber and the “good” kind of carbs that serve as an essential source of fuel. Bananas are a smoothie staple (and they’re a great source of potassium), and pair well with a wide variety of other fruits.

Greek Yogurt: Protein is the missing link in many smoothie recipes, but adding a small amount of Greek yogurt—just ¼ cup—earns you six grams towards your daily goal. Yogurt also gives your smoothie a creamier consistency.

Liquid: Unless you want to break your blender’s blades, all smoothies need a little liquid to combine properly. We like using unsweetened almond milk (it adds a touch of creaminess without extra calories or added sugar), but you can use any variety of unsweetened nut milk, freshly-squeezed orange juice, or just plain water.

Nut Butter: A scoop of your favorite nut butter adds satiating, unsaturated fats and a touch more protein to your smoothie. We love homemade almond butter for its incredible bang-for-your-buck nutrition.

Leafy Greens: Last but not least, we love to sneak a handful of greens into our smoothies for an extra dose of fiber and key vitamins and minerals. Tender, mild-flavored greens such as baby spinach work best.

We keep a running stock of frozen bananas to give our smoothies a thicker consistency, but a handful of ice achieves a similar effect. Optional mix-ins—fresh herbs such as basil and mint or fresh ginger—boost the flavor without affecting nutrition.


Active Time: 2 Mins
Total Time: 3 Mins
Servings: 1 (serving size: about 1 ½ cups)


  • 1 medium banana (fresh or frozen)
  •  ½ cup sliced strawberries, blueberries, or chopped mangos 
  • ¼ cup 2% plain Greek yogurt 
  • 1 tablespoon almond butter 
  • ½ cup baby spinach
  •  ½ cup unsweetened almond milk
  •  Optional: 1-2 basil leaves, 2-3 mint leaves, ½ teaspoon peeled, chopped ginger

How to Make It:

  1. Place all ingredients in a blender; process until smooth.

Chef's Notes:

  • If smoothie is too thick, thin it out with an additional splash of almond milk. 
  • If smoothie is too thin, you can thicken it with a handful of ice.
  • For a dairy-free smoothie, use coconut milk yogurt (such as SO Delicious Plain Coconut Milk Yogurt) in place of Greek yogurt. For a nut-free smoothie, substitute ground flax seeds, sunflower seeds, or pumpkin seeds for almond butter.

Nutritional Information

Calories 300  |  Fat 11g |   Satfat 1.5g  |  Monofat 5g  |  Polyfat 2g  |   Protein 12.5g  |  Sodium 135mg  Carbohydrates 40g  |   Fiber 7g   |  Sugars 22g  |  Added sugars 0g  |   Calcium 20% DV   |  Potassium 15% DV

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Friday, November 1, 2019

Sangria Recipe With Ingredients

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Learn how to make authentic Spanish sangria with this easy sangria recipe. It only takes a few minutes to prep, it’s easy to customize with your favorite wine and fruit, and it’s great for entertaining a crowd.

Prep Time: 10 min
Total Time: 10 min
Yield: 12 servings


  • 2 bottles Spanish red wine (Rioja wine is most popular)
  • 1/2 cup brandy
  • 2 oranges, one juiced and one diced
  • 1 green apple, diced
  • 1 lemon, diced
  • 1 cinnamon stick
  • optional sweetener: simple syrup* or maple syrup
  • optional bubbles: lemon-lime soda, ginger ale or sparkling water

How To Make Sangria:

  1. Add the wine, brandy, orange juice, diced orange, diced apple, diced lemon and cinnamon stick to a large pitcher. Stir to combine. Taste and add in a few tablespoons of sweetener, if desired.
  2. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  3. Serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.


  • *Simple Syrup: To make simple syrup, just combine equal parts sugar (or honey) with water. Give the mixture a stir and heat until the sugar (or honey) has dissolved. Then use immediately, or cover and refrigerate in a sealed container until ready to use.
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