This was nicked straight from the Mark Bittman NYT article Ice Pops Four Ways: Fruity, Savory, Creamy, Boozy

"...You might be surprised at what you can freeze, and what tastes good frozen. The suggestions here represent just a few possibilities and, I think, interesting ones ( Read more... )

I somehow stumbled across this cocktail recipe & it sounded YUMMY so I'm sharing it here w/ you:

Spiced Pumpkin Martini

• 2 oz Spiced pumpkin infused vodka*;
• 1 oz puree*;
• 1 oz spiced syrup;
• 1 small piece of fresh ginger;
• muddler;
• cocktail shaker;
• martini glass.

Muddle ginger with the syrup in the base of a cocktail shaker. Add pumpkin infused vodka ( Read more... )

At our birthday BBQ, we served up two, rather well received cocktails. The recipes for them came out of the LCBO's early spring 2008 edition of their Food & Drink magazine & I've transcribed them here, for your drinking enjoyment:

Birthday Blush

• 1 btl vodka (26 oz);
• 8 oz Pama (or other pomegranate liqueur);
• 4 fresh mint sprigs;
• 2-3 L pink lemonade ( Read more... )

At work, they're busy creating a new cocktail list & have been searching through recipe books for new & inventive drinks that aren't a complete pain in the ass to make. Unfortunately, they've got this silly law over here that you can only sell alcohol in increments of 25ml, with a maximum of two such measures per glass (& only 3 glasses at a time ( Read more... )

I'm pretty sure lucidite would love this cocktail...

hyper-tini

• 1¼ oz vanilla flavoured vodka;
• ½ oz creme de cacao;
• ½ oz Kahlúa;
• 1 shot espresso coffee;
• 3 whole coffee beans;
• ice cubes;
• martini shaker;
• large martini glass.

Fill shaker with ice & glass with ice water. Pour all other ingredients into the & shake... Empty martini glass. Strain ingredients ( Read more... )

I do believe that I will have to test this recipe at some point. :)

rum & ginger tea

• ½ tsp honey (to taste);
• 1½ oz gold rum;
• 1 cup hot tea;
• 1 slice of lemon or orange;
• 1 pinch of cinnamon;
• candied ginger.

Heat all ingredients, except ginger, in a saucepan until steaming hot and pour into a warmed cup or mug. Garnish with a large piece of candied ( Read more... )