• 1 Champagne flute
• 1 tsp.La Belle Orange Liqueur
• 1/2 C. freshly squeezed Blood Orange juice
• 1/2 C. Prosecco sparkling wine

 
1) Squeeze Blood Orange juice

2) Put the liqueur in the bottom of the flute

3) Add Blood Orange juice

4)Top off with the Prosecco

Cheers!! What a great way to start (or end) the day!

• 1 1/2 ounces brandy
• 1 ounce dark crème de cacao
• 1 ounce half and half
• a dash of grated nutmeg

 

1) Fill a shaker halfway with ice cubes. Pour in the brandy, crème de cacao, and the half and half

2) Shake well and strain into a cocktail glass.

3) Sprinkle with freshly grated nutmeg over the top.

 

 

 This is such a festive beginning to a holiday brunch!
 

• 1 750 ml bottle Champagne or sparkling wine, chilled.
• 18 Fresh cranberries, washed and picked over - Nancy split them in half.
• 3/4 Cup cranberry juice, chilled.

 
1) Place 3 (split) cranberries in each Champagne flute.
2) Pour 1 Tablespoons of the cranberry juice into each flute.
3) Pour in the Champagne so each flute is about three-quarters full.
Serve immediately.

Stephanie has adapted this hot spiced cider from one found in an early baking book from Lisa Yockelson.  This smells and tastes wonderful.  As always,  good ingredients make such a difference in taking recipe from ordinary to downright yummy.
 

• 1 box India Tree Mulling Spices (this will do at least 3-4 gallons of cider.)
• 1 gallon apple or pear cider
• 1 Madagascar Vanilla Bean split
• 1 Whole Orange, juiced, (save the rinds to add to simmer with cider)
• 2/3 cup maple syrup

 
Put all ingredients in a large saucepan. Add one of the cinnamon quills in the package. Bring to a simmer for 5-10 minutes. Strain and ladle into mugs. You can add a 6" cinnamon quill to each mug.

 Also from Stephanie, a fabulous cooler for summer evenings around the grill.
 

• 1 /2 cup sugar (demerara is nice)
• 1 egg white
• 2.5 oz fresh squeezed Lime Juice
• 3 tb. water
• 7.5 oz Pisco (Peruvian or Chilean liqueur made from muscat grapes)

 
Make sugar syrup: Boil sugar and water together until sugar dissolves. Allow to cool.
Pour key lime juice and Pisco into syrup and stir until smooth. Pour mix into blender jar and add enough ice to double volume of liquid. Blend on high to crush ice. Add one egg white and blend on high for one minute. Transfer to pitcher and serve to grill cook and assistants.
(Essential proportions: 3 parts Pisco to 1 part key lime to 1 part sugar syrup.)

Laura’s Mojito sure hits the spot on a hot afternoon at the ranch!
 

• 4 fresh mint leaves
• 1 bottle club soda
• 2 lime wedges (cut into four pieces)
• 2 scoops ice
• 2 shots Rum of choice
• 2 Tbs. Superfine sugar

 

1) In a cocktail shaker, muddle sugar, lime wedges, and mint leaves

2) Add rum and ice

3) Shake, shake, shake, and shake some more

4) Pour into 14 oz. water/iced tea glass

5) Top off with club soda and stir

6) Garnish with a lime wedge and away you go!

• 1 cup packed India Tree light Muscovado sugar
• 1 tsp Vann’s ground cloves
• 10 Vann’s cardamom seeds
• 12 Vann’s whole cloves
• 2 750 ml bottles full-bodied dry red wine
• 2 tsp freshly ground Vann’s nutmeg
• 2 tsp ground Vann’s cinnamon
• 6 ounces fresh orange juice, strained

 
Warm wine in large saucepan until steam begins to rise.
Add brown sugar, orange juice and spices.
Reduce to very low flame and stir frequently for about 30 minutes, but do not allow to boil. Sugar needs to melt and spices should be fully integrated into the mixture.
Strain and serve. (NOTE: This is even better if made 1 day ahead and then warmed before serving.)

Sidecars keep Cuisinettes happy.
 

• 1 part lemon juice
• 2 parts Cointreau
• 4 parts Cognac
• enough India Tree Superfine sugar to coat rim of glass

 
Place cocktail glass in freezer for about 10 minutes. Dip rim of chilled glass in India Tree Superfine Sugar to coat. Place ingredients with ice in cocktail shaker. Shake vigorously. Strain and pour into prepared glass.