Weekly recipes for October 26, 2011
Blood Sipper
Start to finish: 5 minutes active, plus steeping. Makes about 1 liter
1 cup fresh or frozen strawberries
1 cup fresh or frozen raspberries
1 cup fresh or frozen cranberries
1 cup pomegranate juice
1 750-millileter bottle vodka
In a blender combine all ingredients. Pulse several times to just chop the fruit. Refrigerate for at least an hour or up to several days. Pour the vodka and fruit mixture through a mesh strainer. Press the solids to extract as much liquid as possible, then discard the solids. The infused vodka can be sipped straight, chilled or cut with apple cider, ginger ale or coconut cream.
-- (Recipe from AP Food Editor J.M. Hirsch)
Corpse Reviver
Start to finish: 5 minutes. Servings: 1
1 ounce gin
1 ounce Lillet (blanc)
1 ounce triple sec
Juice of half a lemon
5 drops of absinthe
1 thin slice orange
In a cocktail shaker filled with ice, combine the gin, Lillet, triple sec, lemon juice and absinthe. Strain into a martini glass, then garnish with the orange slice.
-- (Recipe from Epic Roasthouse in San Francisco)
Blood and Sand
Start to finish: 5 minutes. Servings: 1
Ice
3/4 ounce Johnnie Walker Black Scotch
3/4 ounce cherry liqueur
3/4 ounce sweet vermouth
3/4 ounce orange juice
1 thin strip orange zest
In a cocktail shaker filled with ice, combine the scotch, cherry liqueur, vermouth and orange juice. Strain into a martini glass, then garnish with the strip of zest.
-- (Recipe from BANK Bar and Cafe in Napa, Calif.)
Pumpkin Pie Punch
Start to finish: 10 minutes. Makes 1 1/2 gallons (about 24 cups)
1 15-ounce can pumpkin puree
1 cup packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 gallon apple cider
2 liters ginger ale, cold
In a medium bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, nutmeg and cloves. Add the apple cider and whisk until smooth and the sugar is dissolved. Chill.
In a large punch bowl, gently stir together the cider-pumpkin mixture and the ginger ale. Serve with ice.
