Alcamahols recipes

[xiphias]

So, some people wanted the recipe for the Chambord Egg Cream:

Get the kind of glass you would use for an egg cream. Put about as much Chambord in it as you would put U-Bet, if you were making a regular egg cream. Put about as much milk in it as you would if you were making a regular egg cream. Stir vigorously (shaking is overkill -- stirring vigorously should do it). Fill rest of glass with seltzer.

Also, I've been experimenting with drinks to make in my Blendtec. I've got a frozen daiquiri worked out:
Peel two limes and one lemon and put them in the blender. Put a bunch of sugar in. Pour some rum in. Put lots of ice on top. Clover blender, and Smoothie-ify it. It's really good.

I've also been playing with one with whole apples. But it didn't quite work, so I backed off and went to cored and quartered apples. Haven't QUITE gotten that one working yet -- rum does not work with it, nor does bourbon. I may have to go with vodka, which I HATE doing because it feels like giving up. I mean, Cavados works, but it's really more expensive than I want to go.

I also need to work out a frozen piña colada, and a mudslide.

Comments

[whuffle.livejournal.com]

Green Apples and Danish Gin?

Or hows about a citrus vodka mixed with apples and some cream and a drizzling of caramel on the inside of the glass to add sweet and make it look good?

[gilana]

Ooooo, mudslide... can I put in a vote for that ahead of the piña colada? I hate rum :) Or margaritas would be fine...

Looking forward to seeing you!

[richardf8]

You mean it doesn't call for chambord AND U-Bet?

[xiphias.livejournal.com]

Not THIS iteration. But I'm more than open to the concept. Or Chambord and Godiva Chocolate Liqueur.

[ailsaek.livejournal.com]

What about mead or hard cider for the apple thing?

[xiphias.livejournal.com]

Both of those would work nicely, but I'm trying to come up with something cheap and easy for a party.

I mean, besides myself.

And I'm trying to NOT make the people holding the party buy too many things.

[ailsaek.livejournal.com]

Hard cider's not cheap? Besides, people throwing a party with booze ought to have hard cider if they're also having beer (IMO, of course.)

[jehanna.livejournal.com]

I lurve blender drinks. I need to get a blender that isn't a billion years old someday.

[micheinnz.livejournal.com]

Apples and cachaca -- Brazilian white rum.

[felis-sidus.livejournal.com]

It's been years since I could experiment, but I seem to recall that some very dark, spicy rums were available back in the day. Mixed with smoothified apples, wouldn't they give you something like a liquid apple pie with a kick?

[xiphias.livejournal.com]

That was my original idea, yes, but it didn't really quite come together.

Besides, the spiced rum I have is Sailor Jerry's, and it's really too good to mix with stuff.

[undauntra.livejournal.com]

What if you baked the apples first?

[xiphias.livejournal.com]

That would start to become an Apple Toddy, a pre-Prohibition drink that Lis read about in the book Imbibe, which she wants me to make for her. (Is it clear that the antecedent of "which" refers to the bit before the comma-deliniated clause?)

Apple brandy, such as applejack or Cavados, a tablespoon of sugar, boiling water, and half a baked apple, stirred in until it dissolves. It sounds really good, but, as I'm looking for ways to show off my blender, it doesn't solve the problem at hand.

[undauntra.livejournal.com]

I was wondering if the flavor would blend better with rum than raw apples do. After all, apple pies get baked.

[rubynye.livejournal.com]

Rum has already been suggested, so how about brandy? The sharpness and florality of raw apples (Granny Smiths, Galas, Cortlands are the varieties I'm thinking of here) might go nicely with brandy in a drink. I've tossed apples with brandy for fruit salads, so that's what made me think of it.

(Also, offering *you* suggestions feels like bringing coals to Newcastle, but what the hey.)