Here are a few drink related words that you might want to add to your vocabulary.
Compotation (n)- an episode of drinking or carousing together.
“These drink recipes are going to ensure some compotation, hopefully this weekend.”
Perpotation (n)- an instance of drunkenness.
“It’s possible there might be perpotation if you try all of the recipes in one night.”
Bibacity (n)-The practice or habit of drinking too much; tippling.
“Fantastic tasting cocktails might lead to bibacity.”
Enough defining. Let’s drink.
These Blue Martinis not only look cool, but they taste like a trip to the tropics.
2 oz Malibu rum
2 oz pineapple juice
1 oz blue curacao
1 oz spiced rum
1. Pour ingredients into a cocktail shaker filled with ice. Shake and pour.
Recipe from Grin And Bake It
If you have a crowd coming around, punch is a festive offering. This one is fun and fruity, given a touch of glam from the champers.
Champagne Fruit Punch
2 cups fresh or frozen raspberries
1 can (12 ounces) frozen orange juice concentrate, thawed
1 can (12 ounces) frozen cherry pomegranate concentrate, thawed (I couldn’t find this so I used 16 oz Pomegranate Juice)
1 can (6 ounces) unsweetened pineapple juice, chilled
1 medium lemon, thinly sliced
1 bottle (1 liter) club soda, chilled
1 bottle (750 milliliters) Champagne or white sparkling grape juice, chilled
1. In a punch bowl, combine the first five ingredients. Slowly stir in club soda and Champagne. Serve immediately.
Yield: 16 servings (3/4 cup each)
Recipe from Simple & Delicious Magazine
Key Lime Martini=Heaven.
Key Lime Martinis
2 shots vanilla vodka
1/2 shot Key lime juice
2 tablespoons cream of coconut
1 shot pineapple juice
1. Add all ingredients to a martini shaker filled with ice. Shake vigorously and strain into a martini glass. Serve.
Recipe from Sandra Lee
I grew up in Brooklyn where Egg Creams were a staple at every neighborhood Soda Fountain. Jeez, will even half of you know what I am talking about?
Egg Creams do not contain egg. The name is thought by some to have come about from the description “Chocolate And Cream” that got slangily shortened.
This Egg Cream Shooter recipe makes the most exquisite chocolate syrup you could imagine. Even if Egg Creams are not your thing, you will love using the syrup to make top shelf chocolate milk.
The shooter idea is adorable, but of course you can also make full size egg creams.
Chocolate Egg Cream Shooters
Ingredients for the chocolate syrup:
1 cup sugar
1 3/4 cups unsweetened cocoa powder
2 tablespoons vanilla extract
Pinch of salt
Ingredients for the egg cream:
1 1/2 teaspoons half-and-half
Seltzer, for topping
1. Make the chocolate syrup: Bring the sugar and 1 1/2 cups water to a boil in a medium pot. Add the cocoa powder, vanilla and salt and whisk until well combined. Let cool completely.
2. For each drink, pour about 1 1/2 teaspoons of the chocolate syrup into a chilled shot glass and freeze until slightly firm, 5 to 10 minutes. Slowly pour the half-and-half on top of the chocolate syrup, then top with seltzer. Stir before drinking. (Refrigerate any leftover chocolate syrup for up to 6 months.)
Recipe from Food Network Magazine
Compotation calls for some fun music, played loudly.
Dolfinz? Yes, please. Let’s Rawk.
Dial up the volume for Kid Canaveral.
Kid Canaveral-Cursing Your Apples
Learn more about Kid Canaveral on the band’s Website, where you can also buy the music and some cool T-shirts. Kid Canaveral is playing at the Wee Red Bar in Edinburgh this Saturday. I may have to fly over. (If only!)