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Author Topic: Garageaholic Drink Recipes  (Read 3695 times)
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mrs rooster
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« Reply #15 on: November 21, 2010, 01:30:49 PM »

 Not sure if my drink has a name...I call it a Flamingo
1/2 Tequila Rose and 1/2 Malibu Rum pour over ice or blend. I like it blended one of the best Strawberry milkshakes I have ever had. Oh yea it's a girl drink...there have been a few guys that hang around the blender with me and my girl friends.  Hysterical Laughing
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« Reply #16 on: November 22, 2010, 08:01:25 AM »

OK, tried it.  Think I need to cut back on the lime a little.  My drink had the juice from 6 limes in it.  I know, it was big.  The cabo blanko was $34.  The cabo anejo was $47.  Went blanco to show off the blue better from the splash of curacao.  My head hurts, more coffee.......... Tongue
I'm not a measuring kind of guy Jim.  I usually make it with 4 limes.  shot of tripple sec and two shots of Cabo.  I do it all by eye.  Since most people don't like to have to guess I wrote down the original recipe, which I only remember becasue it's the same as a Kamakazi.

I made ours late Friday night.  It was good, but I did have an issue.  I was given a can of salt for rimming Margarita glasses.  I opened it for the first time last night and discovered it was a fine powdered green salt of some sort.  Way to fine and way to strong.  Had to clear a spot a bypass the salt rim, so it's back to good ole sea salt, course ground.  Overall it did exactly what it was supposed to.  I forgot about this crummy place I work and reminded my wife that she loves that song about tequila and clothes falling off.  Hysterical Laughing

Better luck on the next mix Jim.  When it's mixed up right it should taste close to a Kamakazi.  A little more tart, but not enough that you start thinking about adding sugar.  I used up the last of my tripple sec and instead of replacing it I think I'll try the suggestions below.  I'll let you know if that makes it any different.

Ride Safe,
JC
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« Reply #17 on: November 22, 2010, 01:01:33 PM »

Not sure if my drink has a name...I call it a Flamingo
1/2 Tequila Rose and 1/2 Malibu Rum pour over ice or blend. I like it blended one of the best Strawberry milkshakes I have ever had. Oh yea it's a girl drink...there have been a few guys that hang around the blender with me and my girl friends.  Hysterical Laughing

Hell Karen, I'll drink Shirley Temples if it gets me the chance to hang around the girls   Grin

B B
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« Reply #18 on: October 26, 2011, 10:42:37 AM »

I'm thinking I may need some of this to properly celebrate Halloween.  It'll be a nice addition to my BBQ sauce too!  Couch Jumper

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« Last Edit: October 26, 2011, 10:45:12 AM by Jester Whisperer » Logged

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« Reply #19 on: October 26, 2011, 12:43:37 PM »

This is a favorite in New England. Most bars call it a Purple Hooter
During football season I mix up a big enough batch for about 8 people during 1/2 time of Patriots games.
Jinxed em a few years back by mixing up a batch after Randy Moss scored near the end of the game and the Burris burned Rodney Harrison and well - - we went from celebrating to drowning our sorrow. Either way, it's a good drink.

3 parts Raspberry Vodka
1 Part Chambourd
4 parts Sweet and Sour mix

Shake with ice in Martini shaker and serve   Good stuff !

B B
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« Reply #20 on: October 26, 2011, 01:07:06 PM »

Diplimatico dark rum on ice with 1/2 lime squeezed onit..let it sit a few minuts to water down.....

Or

1 jigger dry, 1 jigger sweet vermouth over ice, tsp marachinio cherry syrup, 4 shots of makers...stir no shake.
Strain and drink up or repour over new ice.

The Barbudian rhyme of ..."1 part sour, 2 parts sweet, 3 parts strong, 4 parts weak"....works for most punchy beverages...weak can be h2o or 2x ice cubes...

i.e. 1 cup lime juice, 2 cups brown sugar (dissolved in 4 cups water) 3 parts rum (Mount Gay). 

I use less water and make large batches for the coleman cooler distribution.
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« Reply #21 on: October 26, 2011, 05:45:01 PM »

The gals make Purple Hooters - same basic recipe - for football games sometimes.  Will sneak up on you.
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« Reply #22 on: November 18, 2011, 01:15:14 PM »

I heard a recipe the other night that seems promising.  The drink is called a Washington apple. I didn't have one but it sounded fantastic to me....... 

As a shot....

2 parts crown royal
1 part apple puck
splash of cranberry juice
chilled on ice and strained into shot glasses

as a highball.....
2 parts crown royal
1 part apple pucker
3 parts cranberry juce
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« Reply #23 on: November 18, 2011, 06:12:32 PM »

Half gallon of Crown Royal

8lb bag of ice

8oz glass
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« Reply #24 on: November 18, 2011, 10:41:40 PM »

I've seen you in action with the Royal, bottle in one hand, 16oz plastic cup in the other  Beer Chug Beer Chug
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« Reply #25 on: December 21, 2011, 04:32:18 PM »

Posted this under bacon but thought it should go hear also.

Bacon Old Fashioned

6 pieces good quality, thick-cut bacon
1 bottle Buffalo Trace bourbon (750 ml)
1/4 to 1/2 ounce brown-sugar simple syrup
2 dashes angostura bitters
1 small piece cooked bacon, twisted into a curl

Cook the bacon slowly over medium-low heat until all the fat renders. (Save the cooked bacon for another use.) Infuse the bacon fat into the bourbon using the fat-washing technique, which adds the flavors of a fat into the spirit. To do so, pour the fat into a large glass jar and add the spirit, then swirl together. Cover and let the mixture sit in a cool, dry place for three days to one week, then refrigerate for 24 hours. The fat will solidify and separate. Pour through a strainer lined with coffee filters to strain.

In a c!@#tail shaker, combine two ounces of the bourbon, the brown-sugar simple syrup (made by combining equal parts sugar and water and simmering over medium heat until the sugar dissolves), and the bitters. Add ice, shake well, and serve in a rocks glass. Garnish with a bacon curl. Makes one Bacon Old-Fashioned.

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« Reply #26 on: December 21, 2011, 06:28:34 PM »

Posted this under bacon but thought it should go hear also.

Bacon Old Fashioned

6 pieces good quality, thick-cut bacon
1 bottle Buffalo Trace bourbon (750 ml)
1/4 to 1/2 ounce brown-sugar simple syrup
2 dashes angostura bitters
1 small piece cooked bacon, twisted into a curl

Cook the bacon slowly over medium-low heat until all the fat renders. (Save the cooked bacon for another use.) Infuse the bacon fat into the bourbon using the fat-washing technique, which adds the flavors of a fat into the spirit. To do so, pour the fat into a large glass jar and add the spirit, then swirl together. Cover and let the mixture sit in a cool, dry place for three days to one week, then refrigerate for 24 hours. The fat will solidify and separate. Pour through a strainer lined with coffee filters to strain.

In a c!@#tail shaker, combine two ounces of the bourbon, the brown-sugar simple syrup (made by combining equal parts sugar and water and simmering over medium heat until the sugar dissolves), and the bitters. Add ice, shake well, and serve in a rocks glass. Garnish with a bacon curl. Makes one Bacon Old-Fashioned.



Craig, if I show up at the cabin with a bottle of Buffalo Trace can I stay the week it takes to make this?  Have you tried it?
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« Reply #27 on: December 22, 2011, 08:39:26 AM »

Craig, if I show up at the cabin with a bottle of Buffalo Trace can I stay the week it takes to make this?  Have you tried it?
Sure! No I haven't just found this yesterday on a local whiskey makers web page. After Christmas I'll have to try it and see how it comes out.

Craig
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My Ride 1:2008 FLHTCUSE3 Canyon Copper & Stardust Silver with SEAC, SSERT, and Fulsac 1.75" Slip Ons.  "Screamin' Nemo"

My Ride 2:1966 Road Queen Dori all original parts with some removed for better performance. "Screamin' Malinda"
« Reply #28 on: December 22, 2011, 08:47:45 AM »

You had me at bacon, it was love when bourbon got thrown in the mix!

Ride safe,
Jc
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« Reply #29 on: December 29, 2011, 06:23:15 PM »

Found another one to try.

Breckenridge Breakfast

2oz Breckenridge Bourbon Whiskey
5mml maple syrup
2ozapple cider
1oz gingerale.

Garnish with thick cut bacon rubbed with ceyene pepper and brown sugar baked in the oven.
Mini eggo waffle fresh from the toaster make a slit for the glass then drizzle a melted blueberry butter infusion on top of the waffle. Served over ice.

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