Recipe:
4 cans Coco Lopez® cream of coconut
3 cans evaporated milk
3 cans condensed milk
1 1/2 tsp vanilla extract
2 eggs
1 gallon vanilla ice cream
powdered cinnamon to taste
1 liter white rum
Combine all ingredients in a blender, and blend well. Store in glass bottles, and place in refrigerator and then that’s it Coquito Bueno .
Recipe:
2 cups distilled water
1 cup white corn syrup
1/2 cup sugar
2 - 3 drops yellow food coloring
1 1/2 cups 188 proof grain alcohol
6 drops anise extract
2 tsp vanilla extract
Recipe:
1 part vodka
1 part 1800® Tequila
1 part rum
1 part gin
1 part triple sec
1 1/2 parts sweet and sour mix
1 splash Coca-Cola®
Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.
There is only 36 bottles that Royal Blue Tea has committed to making and delivering in the early part of 2010. Estimated dates are between February and March. The leaves are picked in the prefecture of Shizuoka, infused for 3 days, and poured into 750 bottle. The result is a lavish $2,500 bottle of green tea. Are you lavish enough? If so you better contact Royal Blue and reserve yours.
Recipe:
1 oz Southern Comfort
1 oz Vodka
1 oz Amaretto
1 oz Gin
1 oz Rum
4 oz Orange Juice
1 oz Grenadine
Mix all ingredients in tin over ice. Strain into shot glasses and serve.
Recipe:
1 1/2 oz Gin
3/4 oz Sloe Gin
1/2 tsp Grenadine
Shake the ingredients with ice, strain into a cocktail glass, and you’re ready to drink. Enjoy
Recipe:
1 1/2 oz Gin
3/4 oz Dry Vermouth
1/4 tsp Sweet Vermouth
1 twist Lemon Peel
Stir all ingredients with ice and strain into a cocktail glass. Add the twist of lemon peel and enjoy.