BEVERAGE

TENNESSEE BUCK

Lang is partnering with the George Dickel Whiskey company, which provided this recipe for an unexpected spring cocktail.

Ingredients:

1.3 oz. George Dickel No. 12

1 oz. Fresh lime juice

3 oz. Ginger beer

3 dashes of Angostura bitters

Directions: In a tall Collins glass, pour George Dickel No. 12. Add lime juice and ice. Fill with ginger beer. Add bitters. Garnish with a lime wedge.

CROCK-POT APPLE PIE MOONSHINE. (ADULT BEVERAGE)

Ingredients

1 Gallon Apple Cider

1 Liter Everclear Alcohol

3 Cinnamon Sticks

Instructions

Add Apple Cider and Cinnamon Sticks to crock-pot.

Cook on low for 8 hours.

Turn off crock-pot and allow the cider to cool to room temp.

In a large pan (large enough for a 5 quarts), mix cider and the Everclear Alcohol. If your crock-pot is large enough for this, you can do it there once the cider is cooled.

Pour into 5 Quart Canning Jars (or bottles of your choice) and put lids and rings on.

Let the jars sit in a cool dark place for 30 days to allow the alcohol to take the flavor of the cider.

This is shelf stable and can be kept on the counter, or if you prefer it chilled, in the refrigerator. 

HOMEMADE EGGNOG

INGREDIENTS (SERVES 1)
2 ounces spiced rum
1 ounce heavy cream
1 ounce simple syrup
1 whole egg
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
5 drops vanilla extract
burnt orange peel for garnish
DIRECTIONS
Blend the egg and the simple syrup in a bowl and set aside.
In a medium saucepan, over high heat, combine the heavy cream, cinnamon, vanilla extract, and nutmeg. Bring just to a boil, stirring occasionally.
Remove from the heat and gradually temper the hot mixture into the egg and simple syrup mixture.
Return everything to the pot and cook until the mixture reaches 160 degrees F.
Remove from the heat, stir in the rum, and garnish with the orange peel.

HOMEMADE EGGNOG WITH MAPLE SYRUP AND FRESH NUTMEG

INGREDIENTS (SERVES 4)
4 eggs
1/4 cup pure maple syrup
1/2 teaspoon vanilla extract
1 quart whole milk, old fashioned - preferably Ronnybrook Farm Dairy’s Creamline Milk
1/4 teaspoon freshly grated nutmeg
4 ounces bourbon (optional)
DIRECTIONS
Separate the egg yolks and whites. Beat the egg yolk with the maple syrup and vanilla.
Beat the milk into the egg yolk mixture.
In a separate bowl, beat the egg whites until they are frothy, and add them into the bowl with the milk mixture. Beat to incorporate.
Add the freshly grated nutmeg and bourbon to the mixture. Stir to combine.
Chill for 30 minutes to 1 hour. Serve!

AGED EGGNOG

INGREDIENTS (SERVES 1)
1 egg yolk
1/4 ounce heavy cream
1 ounce whole milk
1/2 ounce Demerara syrup
3/4 ounce Rainwater Madeira
1/2 ounce Pierre Ferrand Ambre
1/2 ounce Smith & Cross
1 ounce Old Grand Dad 114 proof
2 dashes of Dale’s Pimento
DIRECTIONS
Pour the ingredients into a shaker, add ice, and shake until chilled.
Strain the mixture into a small glass and garnish with grated nutmeg.
To Age: Multiply ingredients by the amount of servings desired.
Mix the egg yolks and syrup until completely incorporated.
Add the remaining ingredients and thoroughly stir to create a uniform consistency.
Pour the mixture into a sanitized glass bottle. Seal, date, and store anywhere from 3 weeks to 24 months. 

MAKE YOUR OWN APPLE PIE MOONSHINE

With our Apple Pie Moonshine Spice Mix kit you can make up to 3 quarts of your very own delicious apple pie shine, overnight.
Quality
To make this spice kit we searched through dozens and dozens of apple pie moonshine recipes on the web and in books and singled out only the very best. We then and made many, many test batches to refine ingredients, quantities, and the infusion procedure. We want this stuff to be legendary and settled for nothing less than outstanding results.
Control
Did you know that some apple pie moonshine sold in stores is only 40 proof? It's true. What if you want to make it stronger? Or maybe even weaker (but why would you want to do that!?)? With our kit, you can make your apple pie shine as strong or as weak as you want.
Price
The most popular versions of apple pie moonshine available over the counter these days cost anywhere between $20 and $25 per quart! With our kit you'll be able to make your own for half that and we think it tastes way better than the store bought stuff.
Do I need to use moonshine?
Nope. If you don't have moonshine, no problem. All you need to do is go to the liquor store and buy a cheap handle of vodka or Everclear. Because this recipe is so good, the final product will still be delicious.
How do I make it?
Combine the spice kit with 4 cans of frozen apple juice concentrate and 6 cups of 80 proof alcohol. Then, leave it sit for 24 hours. After you ever so patiently let the mixture sit, just strain out the spices. Done.
What does the kit include?
The kit includes 1 tin packed with enough spices to make 3 quart jars of 80 proof apple pie moonshine.
What else do you need?
In addition to the kit, all you need to start making delicious apple pie moonshine at home is a 1750ml bottle of 80 proof vodka, 4 cans of apple juice concentrate, some mason jars (or other storage containers), and a wire mesh strainer (or something equivalent). That's it. Once you have these things, follow the directions above and drink responsibly.

CROCK-POT APPLE PIE MOONSHINE. (ADULT BEVERAGE)

Ingredients

1 Gallon Apple Cider

1 Liter Everclear Alcohol

3 Cinnamon Sticks

Instructions

Add Apple Cider and Cinnamon Sticks to crock-pot.

Cook on low for 8 hours.

Turn off crock-pot and allow the cider to cool to room temp.

In a large pan (large enough for a 5 quarts), mix cider and the Everclear Alcohol. If your crock-pot is large enough for this, you can do it there once the cider is cooled.

Pour into 5 Quart Canning Jars (or bottles of your choice) and put lids and rings on.

Let the jars sit in a cool dark place for 30 days to allow the alcohol to take the flavor of the cider.

This is shelf stable and can be kept on the counter, or if you prefer it chilled, in the refrigerator.

NOTE: this is a strong adult beverage. Serving size is one shot glass.

LIME SHANDIES

From Everyday Food
Makes 4
1/4 cup fresh lime juice
4 teaspoons sugar
4 light-bodied beers, such as pilsner
Lime wedges, for garnish
In a small bowl, whisk together lime juice and sugar until sugar dissolves. Divide mixture among 4 tall glasses and top with beer. Garnish each with a lime wedge and serve immediately

SUMMER HIPPIE JUICE

1c. Smirnoff Watermelon Vodka
1/3c. Triple Sec
1/3c. Malibu Coconut Rum
4 scoops Country Time Pink Lemonade Mix
Water
Strawberries

BODY FLUSH AND DETOX WATER

1 cucumber
1 lemon
1 or 2 oranges
2 limes
1 bunch of mint
Slice them all and divide the ingredients between four 24 oz water bottles and fill them up with filtered water. Drink daily Not only does this taste delicious and help flush fat, but it also counts toward your daily water intake!
Lemons: Help in the absorption of sugars and calcium and cuts down your cravings for sweets.
Cucumbers act as a diuretic and flush fat cells. It is alkalizing to the body (if you have an alkaline body, no diseases can live there), and increase your energy levels. Limes promote a healthy digestive tract. Mint is a natural appetite suppressant that also aids in digestion.

APPLE CINNAMON WATER 

Boost your metabolism naturally with this ZERO CALORIE Detox Drink. Put down the diet sodas and crystal light and try this out for a week. You will drop weight and have
TONS ON ENERGY! Sounds yummy!
1 Apple thinly sliced
1 Cinnamon Stick
Drop apple slices in the bottom of the pitcher and then the cinnamon sticks, cover with ice about 1/2 way up then add water. Drink 8 oz before each meal.

GRILLED BLOODY MARY

Special Equipment: Blender, fine mesh strainer
1 poblano pepper
2 pounds (7-8) tomatoes on the vine, cut in half
1 small red onion, cut in fourths leaving the root intact
1 jalapeno, left whole
1 lime, halved
3 lemons, halved
Vegetable oil, for oiling grill
1 ½ tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1 tsp. celery salt
2 tbsp. salt
1 tsp. pepper
Vodka
Garnish:
Grilled lemon, wedges
Pickled Green Beans
4 celery stalks, inner stalks with tops
Hot sauce, such as Cholula or Tapatio
Preheat grill to medium high heat. Clean and oil the grates. Begin by grilling the poblano. Grill for about 10 minutes until charred and soft. Remove from grill and place in a bowl, cover with plastic wrap and let it steam while you grill the other vegetables. Place the tomatoes and onions cut side down on the grill. Grill for 12-15 minutes until charred and softened.  Flip and grill 5 more minutes. Add the jalapeno, lime and lemons at this point and grill for 5 minutes. Remove the vegetables and let cool slightly. Remove the skin and seeds from the poblano and remove the stem from the jalapeno. Cut the root end off the onion and place the vegetables in a blender along with the tomatoes and juice from 1 lime and 2 of the lemons (hold on to 1 for garnish). Blend the vegetables until almost smooth. Add Worcestershire sauce, horseradish, celery salt, salt and pepper. Blend until smooth. Taste and adjust seasoning. Depending on your blender you may have to blend the mixture a couple of times or in batches. Pour through a fine mesh strainer into a large pitcher or bowl making sure to push the liquid through the pulp. Refrigerate for at least 1 hour preferably 3, to let it fully cool and the flavors meld. In a tall glass pour 3 ounces of vodka and top with ice. Pour Bloody Mary Mixture over the ice and stir. Serve with a celery stalk, pickled green bean, a wedge of grilled lemon and hot sauce if using.

APPLE CINNAMON WATER

Boost your metabolism naturally with this ZERO CALORIE Detox Drink. Put down the diet sodas and crystal light and try this out for a week. You will drop weight and have
TONS ON ENERGY! Sounds yummy!
Makes one big pitcher, re-fill water 3-4 times before replacing apples and cinnamon.
1 Apple thinly sliced (whatever your favorite is)
1 Cinnamon Stick
Drop apple slices in the bottom of the pitcher and then the cinnamon sticks, cover with ice about 1/2 way up then add water.

HOMEMADE WENDY’S FROSTY! ONLY THREE SIMPLE INGREDIENTS!

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk
Directions: Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink!
LOW-CALORIE VERSION:
Ingredients
1 cup fat-free milk
2 tablespoons low calorie (sugar-free) chocolate instant pudding
2 tablespoons Cool Whip Free
1 teaspoon vanilla
8 ice cubes
Directions: Place all ingredients in blender and blend until smooth.

VODKA SLUSHIES

1 1/2 quarts cranberry juice cocktail
1 (6-ounce) can frozen orange juice concentrate, defrosted
2 cups vodka
Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.

ROOT BEER

Boil 1 1/2 cups water. Pour over 3/4 cups chopped raisins.
In a brew pot (cleaned and sanitized large kettle), bring 1 gallon of water to about 200 degrees...just below boiling. Add 3/4 ounce sassafras root, 3/4 ounce sarsaparilla root, and 3/8 ounce winter green. Add 1/2 chopped up vanilla bean, and 7 1/2 cups sugar. Simmer for 40 minutes stirring here and there, then dump "raisin water" into brew pot.
Strain water through colander, then strain through cheese cloth to get out remaining roots.
Let rest, covered for about 30 minutes, then "can" the extract in 1 quart jars (5).
To make 1 gallon of root beer, combine 1 q extract with 3 q soda (carbonated) water, warm to combine, chill to serve.

EGG NOD

12 large eggs, separated
1 1/2 cups sugar
2 cups whiskey
2 ounces rum
2 ounces brandy
6 cups heavy cream
Freshly grated nutmeg, for serving
Beat egg yolks together in a large bowl; whisk in sugar until well combined. Slowly whisk in whiskey, rum, and brandy until fully incorporated. While whisking, slowly add 4 cups heavy cream and whisk until well combined. Transfer to refrigerator until chilled, at least 2 hours.
 In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold into chilled liquor mixture. Add remaining 2 cups heavy cream to mixer and whisk until soft peaks form. Fold into liquor mixture. Transfer to a large punch bowl or serve in individual glasses. Sprinkle with nutmeg before serving.

ICED TEA

6 lipton tea bags
1 cup sugar
*1/8 tsp baking soda
3 quarts + 1 cup ice water
* baking soda cuts the acid/tannins leaving a clean tea flavour
Put the 6 tea bags into a 1 quart mason jar and the sugar and baking soda into a pint jar
Bring 3 cups of water just to a boil pour 2 cups over the tea and 1 up over the sugar stir until the water turns clear Steep the tea until the it is around room temp. Remove the tea bags and squeeze them out into the mason jar. add the sugar syrup to the tea. pour the tea syrup into a 1 gal pitcher and fill with ice water.

TEA
1 gal water
4 fam size tea bags (luzianne)
1/2 cup sugar
1/4 cup sugar in the raw
Juice if 1 lemon
1/8 tsp baking soda
Boiled 1/2 gal water. Removed from heat and added the tea bags. Steeped for 8 minutes. Poured the hot water into a pitcher and added the sugar and baking soda. Then added the cool water. Stirred and added the lemon.

A TRICK FOR YOUR DRINK
People ask me why my coffee is so good, I use a trail hand trick that adds a bit of salt to the brew to soften the water (often quite hard round regions here)...
the other day I was going on about baking soda.... this brings an out of balance water back to neutral (remember the exchange in hydrogen atoms), and yes it also fixed the ph of tea. When things are in balance you taste more. There are tons of flavor receptors on your tongue and they ring bells of all sorts; sour, acidic, salt, sweet, savory.... heat.... anyway.... when one of these is out of balance, it throws off the ability for you to perceive what the others are saying. I would liken it to making a BBQ sauce that has so much heat in it you cannot enjoy it...so you bring the heat down with carrots or reducing the peppers so you can taste other things.

SNAPPLE FLAVORED ICE TEAS

2 quarts water
3 Lipton Tea Bags
For any of the flavors, boil the water in a large saucepan. When the water comes to a rapid boil, turn off the heat, put tea bags into water and cover. After tea has brewed about 1 hour, pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea. The tea should still be warm so the sugar or sweetener will dissolve easily. Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line. Chill.

FOR LEMON:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp Lemon juice

FOR DIET LEMON:
12 - 1 gram envelopes sweet n' low or equal
1/3 cup + 2 tbsp lemon juice

FOR ORANGE:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup lemon juice
1/8 tsp. Orange extract

FOR STRAWBERRY:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 + 1 tbsp lemon juice
1 tbsp. strawberry extract

FOR CRANBERRY:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp lemon juice
2 tbsp Ocean spray cranberry juice cocktail concentrate

FRUIT DRINKS

2 cups berries, citrus, melons, pineapple...most fruits will work
herbs -- a sprig of mint, basil, sage, rosemary, tarragon, thyme, or lavender
water
ice
Cut fruit into paper-thin slices or small chunks. Combine ingredients with water. Refrigerate 4-6 hours. Serve over ice and voila - your very own flavored water.

 FOR ALL CITRUS FLAVORED WATER

(adds refreshing tartness to water) -- slice 1 orange, 1 lime, 1 lemon into rounds, then cut the rounds in half. Add to jar, press and twist with a muddler or the handle of a wooden spoon. Press enough to release some of the juices, but don't pulverize the fruit into pieces. Fill the jar with ice. Pour in water to the top. Stir it with the handle of a wooden spoon or a chopstick. Put a lid on it, put it in the fridge, and chill.

FOR RASPBERRY LIME FLAVORED WATER

(beautiful color and mildly tart) -- Quarter 2 limes; with your hands, squeeze the juice into the jar, then throw in the squeezed lime quarters. Add raspberries. Press and twist with a muddler to release some of the juices (don't pulverize the fruit). Fill the jar with ice, then add water to the top. Stir, cover, and refrigerate.

FOR PINEAPPLE MINT FLAVORED WATER

(a hint of minty sweetness). Add a sprig of mint to the jar--you can throw in the whole sprig; or, remove the leaves from the sprig, if you prefer to have the mint swimming around and distributing in the jar. Muddle the mint--the goal is to bruise the leaves and release their flavor--don't pulverize them into bits. Add pineapple pieces, press and twist with the muddler to release juices. Add ice to the top and then water. Stir, cover, and refrigerate.

FOR BLACKBERRY SAGE FLAVORED WATER

(subtle, refreshing flavor). Add sage leaves to jar and bruise with a muddler. Add blackberries; press and twist with muddler to release their juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.

FOR WATERMELON ROSEMARY FLAVORED WATER

(lovely flavor combo). Add a sprig of rosemary to jar and muddle gently (rosemary releases a strong flavor without much muddling). Add watermelon cubes; twist and press gently to release juices. Fill jar with ice cubes, add water to the top, stir, cover and refrigerate.

WENDY'S FROSTY

1 cup Milk
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream (place in refrigerator for 1 hour)
Blend Milk and Quik for 10 seconds on high speed. "Pulse" in the ice cream until barely mixed.

ORANGE JULIUS

6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, lowfat okay
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes
Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes,
adding ice cubes one at a time, until smooth.

GATORADE
1 pack unsweetened Kool Aid (any flavor)
2 quarts cold water
1/2 cup sugar
1/2 teas. salt
1/2 cup orange juice
Mix together. This equals the electrolyte replacement found
in many popular drinks on the market. Great for a hot summer!

V-8 JUICE

8 carrots, cut into chunks
4 stalks celery, cut into chunks
6 tomatoes, cut into chunks
1 bunch fresh spinach
handful of parsley
1/2 a white onion
1 fresh, raw beet, cut into chunks
1 or 2 cloves fresh garlic
Run all ingredients through your juicer. Stir, chill, stir and serve.

KAHLUA

1 qt water
2 1/2 cups Sugar
3 tablespoons Instant coffee
1 tablespoon Vanilla
2 1/2 cups Vodka
Bring water, sugar and coffee to a boil in a saucepan.
Simmer VERY slowly for 3 hours. Mixture will be very dark
and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.

BLUEBERRY LEMONADE

1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1 1/2 cups freshly squeezed lemon juice (from about 10 big lemons,
including pulp but not seeds)
First make a simple syrup by combining 1 cup sugar and water in a saucepan
over medium heat, stirring until the mixture boils. Lower the heat and allow
the syrup to simmer for another minute. Remove from heat and let cool. In a
blender or food processor, puree the blueberries with 2 tablespoons of
sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry
puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with
water. Makes base for 12 servings.

GRAND MARNIER

4 medium Oranges
1 Vanilla bean
2 1/2 cups Vodka
1 cup Brandy
1 cup white granulated sugar
1/2 cup water
Look for firm, heavy oranges which indicates lots of juice,
and smooth-skinned ones free from soft spots and mold.
Wash and peel oranges making sure to scrape ALL white rind
from the peels to avoid bitter flavor. Slice in strips and add to
liquor and vanilla bean. Steep 2-3 weeks, strain and filter.
Boil together water and sugar for about 5 minutes at a full boil
and be sure the sugar is dissolved. Allow to cool.
Add sugar syrup to orange liquor and let age for 4 weeks.

STARBUCK'S FRAPPUCCINO

1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin
Combine all ingredients in a covered container. Shake until
sugar and pectin are dissolved.

T.G.I. FRIDAY'S SIGNITURE COCKTAILS

B-52
1 oz Kahlua
1 oz Bailey's Irish Cream
1 oz Amaretto
Pour the Kahlua into a Cocktail glass. Take a
teaspoon, touch the edge of the spoon to the inside
side of the glass right near the surface of the
Kahlua, round back side of the teaspoon up. Gently
pour the Bailey's onto the round backside of the spoon.

B-1B
1 oz Vodka
1 oz Kahlua
1 oz Bailey's Irish Cream
1 oz Amaretto
Fill a shaker half full with ice cubes. Pour all
ingredients into shaker and shake well. Fill a
Highball glass almost full with ice cubes and strain
drink into Highball glass. Garnish with a Maraschino Cherry.

DREAMSICLE
1 1/2 cups Bailey's Irish Cream
3 1/2 cups Orange Juice
In a lowball glass combine the two and stir.

FROZEN MUDSLIDE
2 oz Vodka
2 oz Kahlua
2 oz Bailey's Irish Cream
6 oz Vanilla Ice Cream
Blend alcohol with ice cream. Serve in frosted glass.

FROZEN KAHLUA MUDSLIDE
3/4 oz Vodka
1/5 oz Kahlua
1/5 oz Bailey's Irish Cream
1 oz Vanilla Ice Cream
1/4 cup Crushed Ice
Pour all ingredients into a Blender. Blend well at
High speed. Pour drink into a Collins glass and
garnish with a Maraschino Cherry.

MUDSLIDE
5 Ounces Kahlua
5 Ounces Bailey's Irish Cream
5 Ounces Absolut Vodka
2 Ounces Chocolate Syrup
Pour ingredients into a blender filled with ice.
Blend on high until smooth.

ORANGE CREAM
6 oz Orange Juice
2 tsp Grenadine
1 scoop Vanilla Ice Cream
1/4 cup Crushed Ice
Pour all ingredients into a Blender. Blend well at
High speed. Pour drink into a Collins glass and
garnish with a Pineapple Slice and a Maraschino Cherry.