jénoise's drink page

• 2 teaspoons coarse salt
• 1 lime wedge
• 1 1/2 ounces of gold tequila
• 1/2 ounce Cointreau
• 1 1/2 ounces of sweet & sour

Place the salt in a saucer. Rub the rim of a glass with lime wedge and dip the glass into the salt to coat the rim thoroughly; reserve the lime wedge.

In a shaker half-filled with ice cubes, combine the tequila, Cointreau, and sweet and sour. Shake well. Stain into a glass or serve on the rocks; garnish with reserved lime wedge.

homemade sweet & sour drink mixer
(for margaritas)

• 1 1/2 cups water
• 1 1/2 cups sugar
• 2 cups of fresh lime juice

combine water and sugar in a large saucepan. stir over medium heat until sugar dissolves. bring to boil. cool syrup.

mix syrup, and lime juice together. Chill until cold and then start making drinks! this mix should last for about 10 days if kept chilled in the refrigerator.

hubby's city sunset

• 6 tablespoons bourbon
• 10 dashes of Angostura bitters
• 1 1/2 cups grapefruit soda

Fill two 14 - 16 oz glasses with ice. Divide bourbon and bitters, then soda between glasses. Stir to blend and drink away!

coffee liquor

• 4 cups water
• 4 cups sugar
• 1 cup (2 ounces) instant coffee
• 1 vanilla bean, split and seeded
• 375 ml. of bourbon (or vodka, if you prefer a milder taste)

In a large pot, mix together the water and sugar until dissolved. Add vanilla bean and seeds; bring to a simmer, then shut off heat. Add instant coffee while mixture is still hot. Cover and allow to cool to room temperature. Then add bourbon (or vodka). Pour into a large glass container, cover tightly and allow to sit for at least 1 month in a cool and dark place.

dad's glögg

• 2 tablespoons of minced orange zest (only the colored part)
• 10 green cardamom pods, peeled
• 3 sticks of cinnamon
• 2 tablespoons of whole cloves
• 1 750-ml. bottle of claret or red wine
• 1 750-ml. bottle of port
• 20 blanched almonds
• 1/ pound raisins
• 1/2 pound sugar cubes
• 1 pint of cognac

put the first four ingredients into cheese cloth and tie it closed with kitchen string. add the spice pouch, wine and port to a large pot. simmer the mixture covered for 15 minutes. add raisins and almonds and simmer for an additional 20 minutes.

put sugar cubes in a wire sieve. holding sieve over glögg (and the flame turned off under the pan), pour cognac over sugar. carefully ignite the sugar and allow itself to exhaust.

serve in small heat-proof cups with a few raisins and almonds in each cup.