Black and Tan

Found on All Recipes

Ingredients

• 1 (12 fluid ounce) bottle lager beer (such as Harp®)
• 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)

Directions

1. Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.

After Midnight Javatini

Found on Meals

Estimated Times

Preparation Time: 5 mins
Cooking Time: 

Servings: 1

Ingredients

Ice cubes 1/4 cup espresso 2 tablespoons any flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer 2 tablespoons vodka 1 tablespoon coffee liqueur (optional) 

Directions

FILL cocktail shaker halfway with ice. Add espresso, Coffee-mate, vodka and liqueur; cover. Shake for 10 to 15 seconds. Strain into chilled martini glass.

NOTE: Try garnishing the rim of the martini glass with grated chocolate. Coat the rim with honey, then dip in grated chocolate.

Spritz

Found on David Lebovitz

2 ounces (40ml) Aperol or 1 ounce (20ml) Campari
3 to 4 ounces (60ml-90ml) Prosecco
sparkling water
orange slice

1. Fill glass* generously with ice cubes.

2. Pour in Aperol or Campari, then add Prosecco.

3. Add a splash of sparkling water and a slice of orange.

*The first time I had this drink, they were served in very large oversized wine goblets, which was really festive. Although I’ve seen them served in large on-the-rocks glasses, I prefer stemmed glasses, which also makes the icy drinks easier to hold.

Pear Mimosas

Found on MyRecipes

Yield: 8 servings

Ingredients

• 2  bottles Champagne (or ginger ale), chilled
• 4  cups  pear nectar
• 1  lime, cut into 8 wedges

Preparation

For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime.

POM Parfait Martinis by Chef Eli Kirshtein

Found on POMWonderful

By Chef Eli Kirshtein

Ingredients
1/3 c POM Wonderful 100% Pomegranate Juice
1 T Sugar
4 Egg Yolks
1/2 tsp Powdered Gelatin
1/2 c Heavy Cream
Shortbread Cookies, crumbled
Pomegranate arils
Micro mint

Directions
- Combine the juice, sugar, and egg yolks in a bowl.
- Cook with a whisk in a double boiler until it becomes thick enough to coat the back of a spoon.
- Add the powdered gelatin and mix well.
- Whip the cream to soft peaks.
- Fold the juice mixture slowly into the cream.
- Put into glasses and let rest in the fridge for 2 hours.
- Garnish with crumbled shortbread cookies, pomegranate arils and micro mint.
- Serve chilled.

Gingerbread Cookie Cocktail

Found on BettyCrocker RedHot

Ingredients
Gingerbread Simple Syrup
1 cup sugar
1 cup water
2 tablespoons mild-flavor molasses
1-inch piece fresh gingerroot, peeled, sliced
2 cinnamon sticks
1 teaspoon whole cloves

Gingerbread Cookie Cocktail
Orange wedge
Brown sugar
1 oz Gingerbread Simple Syrup (2 tablespoons)
1 oz vanilla vodka (2 tablespoons)
1 oz half-and-half (2 tablespoons)
1/2 oz coffee liqueur (1 tablespoon)

Directions
1. To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.

2. To prepare cocktail, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly. Fill cocktail shaker with ice. Add 1 ounce gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Strain into martini glass.

Tip: If you can't find mild-flavor molasses you can use full-flavor molasses but reduce the amount by 1 tablespoon.

Beer and Bacon Mancakes

Found on BettyCrocker RedHot

Ingredients
1/2 lb bacon (8 slices)
1/3 cup packed brown sugar
2 cups Original Bisquick® mix
1 cup of your favorite regular or nonalcoholic beer
2 eggs

Directions
1. Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.

2. Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.

3. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening.

4. In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.

Spiced Sangria

Found on McCormick Gourmet

2 oranges

1/3 cup sugar

1 bottle (750 milliliter) Merlot or other dry red wine

4 McCormick® Gourmet Collection Cloves, Whole

4 McCormick® Gourmet Collection Cinnamon, Stick

1/2 lemon, thinly sliced and seeded

1/2 orange, thinly sliced and seeded

2 cups cold club soda

1. Remove a strip of peel from 1 of the oranges; set aside. Juice both oranges (about 1 cup). Mix orange juice and sugar in large pitcher, stirring until sugar dissolves. Stir in wine. Press cloves into reserved strip of orange peel. Add to wine mixture with the cinnamon sticks, lemon and orange slices.

2. Refrigerate at least 30 minutes or until ready to serve. Stir in club soda just before serving.