posted by admin on Nov 17
Combines two of Mexico’s finest spirits: tequila and Kahlua. Think of it as a Black Russian from south of the border.
INGREDIENTS:
- 2 oz blanco (white or silver) tequila
- 1 oz Kahlua
Bookmark it:
Archive for November 17th, 2007
posted by admin on Nov 17
Between the Sheets is an interestingly complex cocktail that is also referred to as a Maiden’s Prayer. Try substituting either apricot brandy or peach schnapps for the brandy for a fruitier flavor.
INGREDIENTS:
- 3/4 oz brandy
- 3/4 oz light rum
- 3/4 oz triple sec
- 1/2 oz lemon juice
- lemon twist for garnish
Bookmark it:
posted by admin on Nov 17
Sorbets are a great way to cool down in the summer and serve as a light, chilled dessert for brunch and lunch. While they are more time consuming than blended drinks, they are worth every minute of your time. This sorbet is lemon-flavored and spiked with vodka, of which I suggest using a premium brand simply because they taste so much better.
INGREDIENTS:
- 1/2 cup vodka
- 1 1/2 cup sugar
- 3 cups water
- grated lemon zest
- 3 1/2 Tbsp freshly squeezed lemon juice
Bookmark it:
posted by admin on Nov 17
Some vineyards use the leftover skins, seeds and stems from wine grapes to make grappa. At Inniskillin the plan is to use these winemaking leftovers to create renewable energy.
Inniskillin, Canada’s largest winery, is working with StormFisher Biogas to take grape pomace that would have been sent to a landfills and use it power homes along the Niagara peninsula.
StormFisher’s system captures methane gas produced by the decomposing waste and the gas is burned to generate electricity.
Bookmark it:
