RECIPES THAT INCLUDE:

Syrup

Apple Scotch

How to make the Apple Scotch – A variant of the classic John Collins. It was created because one day I was at home. After I shaken the first ingredients I notIce that in my fridge there wasn’t any Club Soda. So I found a little of delicious Apple Juice and well…there you are! In a shaker half-filled with Ice Cubes, combine the Whiskey, Lemon Juice, and Sugar. Shake well. Strain into a Collins Glass almost filled with Ice Cubes. Add the Apple Juice. Stir well, then put the Punch of maraschino Syrup and finally garnish with the slIce Apple. Enjoy it!, a bartender, Julian Ferreyra, from Buenos Aires, Argentina.

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Artic Polarbear

How to make the Artic Polarbear – This shot can be made with different flavors, but the basic is a Shot Glass filled w/ Crushed Ice and Vodka poured in it. If you want to add flavor simply freeze down some concentrate of Juice/Syrup (like regular Ice), you decide the taste. But be sure you have the same taste on the concentrate and the Vodka. In other words, to make a shot like this; -Crush the Ice* and fill the Shot Glass almost full. Add the 3-4 cl/1 oz Vodka* in the glass. -Let the drink cool down for a few minutes. Add flavor with different types of Juices/Syrups and Vodka. For example, you can try Vodka Lemon/Lime and Sour Mix, Vodka Raspberry and Raspberry Syrup.

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SpIced Peach Punch

How to make the SpIced Peach Punch – Combine Peach Nectar, Orange Juice and Brown Sugar in a large saucepan. Tie Cinnamon and Clovess in a small Cheesecloth bag. Drop into saucepan. Heat slowly, stirring constantly, until Sugar dissolves. Simmer 10 minutes. Stir in Lime Juice. Serve in hot mugs.

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Rubai

How to make the Rubai – Layer the ingredients with red Cordial on the bottom, Creme de Menthe in the middle and Ouzo floating on top. Use the back of a Teaspoon to layer the drinks properly.Slam it down and enjoy!

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Polish Flameberry

How to make the Polish Flameberry – Layer the Syrup first with Vodka on the top then a few drops of tabasco to taste, for a variation use Cherry Syrup. Be warned too much tabasco will over power the flavour of the Syrup making it taste foul, don’t exceed roughly 2-3 drops.

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Poland

How to make the Poland – Pour Raspberry Syrup in a shooter. Fill the rest of the shooter with Vodka very slowly, so it will not get Mixed with the Syrup. It should look like a White and Red flag) Drink

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Fuzzless Navel

How to make the Fuzzless Navel – Pour Peach Nectar and Orange Juice into a chilled glass filled with Ice Cubes. Stir well and garnish with a slIce of Orange.

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Bongela

How to make the Bongela – Place all the ingredients in the order they appear above into jug except the Capri-suns (place them in their own separate jug). Then pour the alcoholic Mix (about 500ml) and the Capri-suns together (crossing the stream) into a bigger jug. Pour into bottles and serve. Extra Notes:1. Keeping cool helps preserve the flavor 2. Don’t add Ice, it Waters away the nIce taste and lets the alcohol through 3. I use old Lucozade bottles because that way not too much will come out at once, don’t chug this stuff!

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Bellini Cocktail

How to make the Bellini Cocktail – Mix the Peach Nectar, Lemon Juice and Schnapps in a chilled glass. Add half a Collins Glass (or more) of Crushed Ice, stir, and add the champagne. (Serves 2).May be prepared in a blender to produce a frozen drink.

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Argentine-Style Bellini

How to make the Argentine-Style Bellini – This Italian-style cocktail combination is very popular in Buenos Aires, Argentina. Though you can find many variations on this classic, some of which include Peach Schnapps and other Liqueurs, the simplest one seems to be the most elegant and tasty. Served in a champagne flute, this light cocktail is a great way to start any evening or party. Pour the Peach Nectar into an 8-ounce champagne glass or flute. Slowly add the sparkling wine or champagne. Stir, garnish with the Peach slIce and Raspberry, and serve immediately.

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