aperitif
4 cl Dark Rum
2 cl Cointreau
4 cl Orange juice
4 cl Pineapple juice
2 cl Coconut milk
Ice
Pineapple leaves
orange slices
Pour a bunch of ice into a tulip glass. Add all the ingredients into an ice filled shaker and shake until cold. Pour the mixture into the glass, no need to strain.
Decorate with 3 pineapple leaves and a slice of orange.
Ice cream:
2 dl Honey puffs cereal
3 dl milk
2 dl heavy cream
1.5 dl granulated sugar
4 large egg yolks
1/4 tsp salt
Milkshake:
1 dl milk
4 cl whiskey liqour - (Jack Daniel’s Tennessee Honey)
1 dl ice cream
1 dl Honey Puffs
0.5 tbsp honey
Garnish:
whipped cream
extra honey
extra Honey Puffs
Ice cream:
To start the ice cream making process, soak the honey puffs in the milk and the heavy cream. Leave it in the fridge for about 30 minutes. You really want to let the flavors meld so you’re left with a delicious cereal milk.
Strain the milk from the cereal and you’re left with a glorious bowl of cereal milk.
Now, heat that milk and sugar in a medium saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat. While you’re heating your milk, lightly whisk the egg yolks in a separate medium bowl.
Pour about half of the warm milk into the egg yolks, whisking all the time ( tempering the mixture so you don’t heat the eggs too much and cook them). Then pour the egg/milk mixture back into the saucepan with the rest of the milk. With the heat on low, continue whisking until mixture thickens up and coats the back of your spoon. Keep stirring and keep your eye on it because you don’t want it to thicken too much and start getting clumpy. Remove from heat and let it cool down completely. Then pour it in the ice cream machine making Honey Puff ice cream. :)
Milkshake:
Combine the milk and the ice cream in a blender. Blend for 10-15 seconds or until smooth. Add the Honey Puffs and honey and blend until combined and pour into a glass. If desired, top each milkshake with whipped cream,honey and extra Honey Puffs.
Cocktail:
3 cl Midori Melon Liqueur
1.5 cl Vodka
1.5 cl Triple Sec
3 cl Lime juice
6 cl Cactus Juice (festis)
2 slices of lime
Add ice to a shaker and add all the ingredients, shake until cold. Fill a lowball glass with ice and pour the drink mix over it. Decorate with a slice of lime.
Cocktail:
3cl whiskey (use a sweet one)
3cl glögg (Mulled wine)
2 dashes of angostura bitters
cranberries/blueberries/raisin
Put ice in a blender, add the whiskey, glögg and angostura into it. Shake well until ice cool. Strain the drink into a cold martini glass. Garnish with cranberries, blueberries or raisins.
Cocktail:
1 dl earl grey infused gin
4 cl lemon juice
4 cl honey syrup
prosecco
Earl grey infused gin (2dl): Put 2 bags of Earl grey in 2 dl Gin and let it soak for 1 hour.
Honey syrup (2dl): Add 1 dl water to 1 dl honey and heat it up in a pot until the honey dissolves.
Cocktail: Add the infused gin, lemon juice and honey syrup and ice into a shaker and shake until cold. Devid the drink amongst 4 champagne glasses. Top up the glasses with chilled prosecco.
Cocktail:
330 ml tropic thunder (dugges)
8 cl gin
10 cl passion fruit juice
4 cl lemon juice
crushed ice
salt or sugar for the rim
Run a lemon slice around the rim of the glass and then dip it into salt or sugar. In a shaker add ice, gin, lemon juice and passionfruit juice and shake. Fill the glass with crushed ice and poar in the mixture. Top off with the beer.
Cocktail:
15 ml butterscotch liquor (I used De Kuyper Butterscotch)
15 ml coffee
2 tsp marshmallowfluff
Marshmallowfluff:
3 Eggs
1.8 dl white syrup
2 dl sugar
1 dl water
0.25 tsp vinegar
1 tbsp vanilla sugar or 1 tsp vanilla extract
Add water, sugar and syrup into a small saucepan and bring it to a boil. Then lower the temperature and let it simmer for 15 minutes. (Don’t stir it.)
Whip the egg whites until i starts to harden, add the vinegar and the vanilla and whipped until totally hard. Then slowly add the syrup mix and continue mixing with mixer until it's nice and fluffy.
Pour the coffee into the shot glass, then the butterscotch liquor and lastly add 2 tsp of marshmallow fluff.
Cocktail:
1 pineapple
1 lime
6 cl White Rum
10 cl Ginger ale
Cut the top of the pineapple and with the help of a knife and a spoon carve out the inside. Blend the pineapple, lime juice and rum in a blender.
Pour it back it into the pineapple or into 2 glasses and top of with the ginger ale.
Cocktail:
¼ pineapple
½ frozen banana
1 dl coconut water
0.5 dl coconut meat
pinch of salt
handful of ice
Cherry with stem
Add all the ingredients except for the cherry into a blender, blend until smooth and pour it into a hurricane glass and decorate with a cherry or two. :)
Cocktail:
3 cl vodka
3 cl midori
a dash of lemon simple syrup
club soda
Fill a shaker with ice and add vodka, midori and simple syrup, shake until cool. Pour the mixture into a martini glass and top it off with club soda.
Cocktail:
5 cl vodka
2 cl grapefruit juice
12 cl cranberry juice
lime wedge
Fill a shaker with ice and add all the ingredients, shake until cool. Add ice to a lowball glass and pour the mixture over, decorate with a lime wedge.
Cocktail:
10cl Törley (Sparkling wine)
10cl Pommac
lime twist
Pour the Pommac into a champagne glass and top it of with the Törley. Decorate with a lime twist.
Cocktail:
3cl vodka
2cl white creme de cacao
10cl milk
1 slice of carambola (star fruit)
Add the vodka, creme de cacao and milk into an ice filled shaker, shake until cool and serve in a martini glass with a slice of carambola on the rim.
Cocktail:
2cl dark rum
2cl white rum
3cl strawberry puré*
6cl pineapple juice
1/2 lime juice
Puré:
300g frozen strawberry
1tbsp sugar
Cocktail:
Add all the ingredians into an ice filled shaker, shake until cool and serve in a rocks glass with ice.
Puré:
Heat the strawberry with the sugar and cook it until it reduces and has a puré type of consistency.
6 cl sake
2 cl lemon juice
1 cl sugar syrup
club soda
lemon slice
This is like a Tom Collins but with a twist. Add some ice to your shaker and add the sake, lemon juice and sugar syrup and shake until cold. Fill a highball glass with ice and strain the mixture into the glass, top with some soda. Garnish with a cherry blossom or a lemon slice.
3dl milk
1dl pumpkin puré
1/2 tsp pumpkin spice
1 pinch salt
50g white chocolate
1 tsp sugar (if you like it sweeter)
6 cl dark rum
whipped cream
In a small saucepan combine milk, pumpkin puré and the spices. Cook while stirring constantly until it starts to simmer. Remove from heat and add the white chocolate. Stir until the chocolate has melted and is combined with the rest. Then add 3cl dark rum into each glass/mug and poor the hot chocolate mix over it. Add whipped cream on top and serve while hot!