Alabama Cool Drinks

Alabama Slammer

1 fluid  ounce Amaretto almond liqueur
½ ounce Southern Comfort® peach liqueur

½ ounce sloe gin                                                                      

1 splash orange juice
1 splash sweet and sour mix

 

Pour above ingredients into a stainless steel shaker over ice and shake until completely cold. Strain into an old-fashioned glass and serve.

 

Cool Cosmopolitan

1 (1.5 fluid ounce) jigger vodka                                         

1 teaspoon dry vermouth

½ fluid ounce cranberry juice                                            

1 twist lime zest, garnish

Fill a shaker with ice and pour in vodka, vermouth and cranberry juice. Shake vigorously for 10 seconds. Strain into a cocktail glass. Garnish with a twist of lime.

Yield: 1 serving

 

 

Gin & Tonic

 

2 jiggers gin

1 teaspoon Roses® Lime juice

10 ounces tonic water
1 lime wedge

 

Pour the gin, lime juice and the tonic water into a highball glass almost filled with ice cubes. Stir well. Garnish with the lime wedge. Makes two drinks.

Hurricane Camille

1 cup crushed ice

1 fluid ounce  rum                                                 

1 fluid ounce coconut flavored rum

1 fluid ounce vodka                                                                        

1 fluid ounce gin

1 fluid ounce triple sec                                                   

2 fluid ounces orange juice

1 fluid ounce pineapple juice                                      

1 fluid ounce grenadine syrup

1 orange slice (optional)                                                          

1 lime slice (optional)

1 maraschino cherry (optional)

 

Fill a hurricane glass with ice. Pour in the rum, coconut rum, vodka, gin, triple sec, orange juice, pineapple juice, and grenadine. Stir well with a bar spoon, and then pour the 151 rum over the back of the spoon to float the liquor on top of the drink. Garnish the glass with orange, lime, and a cherry.

Yield: 4 servings

Long Island Tea

 

1 (1.5 fluid ounces) jigger vodka                                

1 (1.5 fluid ounce) jigger gin

1 (1.5 fluid ounce) jigger rum                                                      

1 teaspoon tequila                                      

1 (1.5 fluid ounce) jigger triple sec                                    

2 teaspoons orange juice

2 fluid ounces Coca Cola®                                                                

1 wedge lemon

 

In a cocktail mixer full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a Collins glass filled with ice, and garnish with wedge of lemon.

Yield: 1 serving

 

Marvelous Margarita’s

 

1 (6 ounce) can frozen limeade                                               

6 fluid ounces tequila

2 fluid ounces triple sec liqueur                                                    

Juice from 2 limes

Fill blender with crushed ice. Pour in limeade concentrate, tequila, triple sec and lime juice. Blend until smooth. Pour into glasses and serve.

Yield: 4 servings

Mimosa Punch

2 12-ounce cans frozen orange juice concentrate, thawed
2 quarts (8 cups) sparkling apple juice                  

3 750-ml. bottles (about 10 cups) champagne

 

Chill all ingredients well before mixing. Scoop the orange juice concentrate into a punch bowl. Stir to soften. Stir in the apple juice, apple cider or ginger ale. Add the champagne and stir gently. Float an ice mold. Serve immediately.

 

Yield: 40 servings

Mint Juleps

 

16 fresh mint sprigs                                                        10 ounces bourbon whiskey
4 teaspoons powdered sugar                                             8 teaspoons water

Muddle mint leaves, powdered sugar, and water in a Tom Collins glass. Top with more ice and garnish with a mint sprig. When frost forms on the glass, pour bourbon over the ice and add a sprinkle of powdered sugar to the top of the ice. Then, insert a straw that has been cut to 1-inch above the top of the glass so the nose is forced close to the mint when sipping the julep. Serve immediately.

 Mobile Mud Martini

 

3 cups vodka                                                      

1½ cups chocolate-flavored liqueur

½ cup coffee-flavored liqueur                                         

½ cup half and half cream

Cinnamon Stick for garnish

 

In a large pitcher half filled with ice, stir together first four ingredients. Strain into cocktail glasses (with sugared rims). Garnish with cinnamon.

 

Yield: 4 drinks

 

Peach Tea

 

4 cups cold fresh water                                                 

4 bags Celestial Peach Tea®

1 can (8ounce) peaches in light syrup                                                

1 lemon sliced                                      

Cinnamon sticks – optional

 

Bring water to a boil; steep your tea as you would normally do. Place the peaches and syrup in a blender and puree for 1-2 minutes. Once tea is steeped, add peach puree and lemon juice. Place the peach tea in a large pitcher and chill. When ready to serve, remove the pulp from the fruit and pour over ice cubes in a tall glass and garnish with a sprinkle of cinnamon or cinnamon stick if you like.

 

Yield: 2-4 glasses

 

Southern Sangria

 

1 can (6 ounces) frozen lemonade                                                

1 cup orange juice

1 cup apricot nectar

Juice from 3 limes                                                  

1(2 liter) bottle Shasta lime drink

2 bottles Sparking Burgundy

 

Mix first six ingredients chill. To serve; pour into Sangria pitcher and blend 1 bottle of Sparkling Burgundy.

 

Yield:  3 quarts

Spiced Russian Tea

 

Juice from 2 oranges                                                                 

Juice from 2 lemons

8 cups water                                                                            

½ can pineapple juice

2 cinnamon sticks                                                                                     

1 cup sugar

4 cinnamon tea bags

 

Add all ingredients and simmer for 1 hour; remove tea bags and cinnamon sticks; simmer another 1 hour. Serve warm.

 

Yield: 8 to 10 servings

 

Summer Lemonade

2 cups sugar                                                                                

2 cups boiling water

1 quart cold water                                                

2 cups fresh squeezed lemon juice

 

Lemon slices Combine sugar in boiling water, stirring until dissolves. Add two of the used lemon rinds and cold water, mixing well. Serve over ice, garnish with lemon slices.

 

Yield: 2 quarts

 

Sweet Tea

 

6 Luzianne® tea bags                                                      1 quart boiling water                             

1 quart cool water                                                            1cup sugar 

          

In a medium saucepan place teabags in water and bring to a boil, remove from heat, add sugar and stir cover and steep for 10 minutes. Remove from heat, stir in sugar. Cool, add one quart of cool water blend well. Serve tea over ice.

 

Yield: 2 quarts