Drinks
Mango Martini
Recipe courtesy of Tara Saunders
1 oz. Triple Sec
2 oz. Vodka
1/4 oz. Lime Juice
2 oz. Mango Juice
1 Cup (crushed) Ice
1 oz. Mango Rum
1 oz. Light Rum
½ oz. Cranberry Juice
Splash Mango Puree
Blend everything until smooth, pour into a cocktail glass and garnish with
a maraschino cherry.
Georgia Peach Tea
Recipe courtesy of Tara Saunders
1/2 oz gin
1/2 oz vodka
1/2 oz light rum
1/2 oz peach schnapps
1/2 oz Southern Comfort® peach liqueur
2 oz sweet and sour mix
1/2 oz cranberry juice
Fill a tall or collins glass full of ice. Add alcohols and sour mix to fill. Shake
vigorously, top with cranberry juice, garnish with a lime and serve.
Apple Cobbler
Recipe courtesy of ChooseVeg.com
3-4 Granny Smith apples
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. grated nutmeg
1 cup plus 1 tsp. sugar
1/2 cup (1 stick) margarine
1 cup unbleached all-purpose flour
Preheat the oven to 350ºF. Grease a 9-inch pan. Cut the apples into thin
slices; place in the pan. Sprinkle the spices and 1 tsp. of the sugar over
the apples. Melt the margarine in a medium saucepan over medium heat.
Add the flour and remaining sugar. Cover the apples with the flour
mixture. Bake for 20 to 30 minutes or until the crust is lightly browned.
Preparation time: 15 minutes Baking time: 20 to 30 minutes
Sexual Trance
1 oz Vodka
1/2 oz melon liqueur
1/2 oz raspberry liqueur
1/2 oz Orange juice
1/2 oz Pineapple juice
1/2 oz Lemon Juice
1 splash Sweet and sour
Mix ingredients in a shaker and serve over ice. Garnish with a cherry if
desired.
T-Money Breeze
1 oz Blue Curacao
3 oz Champagne
1/2 oz Light Rum
1/2 oz Brandy
6 oz Lemonade
1 oz Lime Juice
1 cup Ice
Blend until smooth. Pour into sugar-rimmed glass. Top with a strawberry.
Taras’ Breeze
2 oz. Rum, coconut
Fill with Cranberry Juice
2 oz. Pineapple Juice
Shake ingredients in a cocktail shaker with ice. Pour into glass. Adjust
pinanpple juice to taste.
Italian Limoncello
Tara Saunders and Morgan Grant
15 lemons 2 bottles (750 ml) 100-proof vodka 4 cups sugar 5 cups water
Choose thick-skinned lemons because they are easier to zest.
Use 100-proof vodka, which has less flavor than a lower proof
one. Also the high alcohol level will ensure that the limoncello will
not turn to ice in the freezer.
Wash the lemons with a vegetable brush and hot water to
remove any reside of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so
there is no white pith on the peel. NOTE: Use only the outer part
of the rind. The pith, the white part underneath the rind, is too
bitter and would spoil your limoncello.
Step One: In a large glass jar (1-gallon jar), add one bottle of
vodka; add the lemon zest as it is zested. Cover the jar and let
sit at room temperature for at least (10) ten days and up to (40)
days in a cool dark place. The longer it rests, the better the taste
will be. (There is no need to stir - all you have to do is wait.) As
the limoncello sits, the vodka slowly take on the flavor and rich
yellow color of the lemon zest.
Step Two: In a large saucepan, combine the sugar and water;
cook until thickened, approximately 5 to 7 minutes. Let the syrup
cool before adding it to the Limoncello mixture. Add to the
Limoncello mixture from Step One. Add the additional bottle of
vodka. Allow to rest for another 10 to 40 days.
Step Three: After the rest period, strain and bottle: discarding
the lemon zest. Keep in the freezer until ready to serve.