Alabama Slammer |
1 oz Amaretto
1 oz Southern Comfort Mix in a tall glass. Fill half full with pineapple juice and the other half with orange juice. Add shot of grenadine and garnish with maraschino cherries.
Greg and Gwen (Stewart) Brisson |
Carrot Cake (drink) |
1 oz Cinnamon Schnapps
1 oz Bailey's
1 oz Butterscotch Liquor or Butter ripple Schnapps Mix together in old fashioned glass over ice. Greg and Gwen (Stewart) Brisson
|
Dandelion Wine |
Scald dandelions with hot water, enough to cover, then let stand for 3 or 4 days. Strain and add one cup of white sugar for each pint of juice. Add half an yeast cake and three small sliced lemons. Let stand until done working, then strain again and bottle.
Ellen (Stewart) McQuestion |
Iced Tea |
To each glass of tea, add the juice of half a lemon, fill up the glass with powdered/crushed ice and sweeten.
Ellen (Stewart) McQuestion |
Sangria |
Cut ½ lemon into wedges
½ orange into wedges
½ peach into wedges
½ apple into wedges Mix the fruit with ½ cup of fruit sugar.
Put the fruit mixture into the bottom of a large pitcher.
Add ½ bottle of red Spanish wine to the fruit.
Chill mixture a minimum of 4 hours
Add chilled soda water Janet (Stewart) Lafreniére |
Orange Julius |
2 c orange juice
1 c milk
2 tbsp sugar
2 tsp vanilla
12 ice cubes Blend ingredients in order in blender until smooth. Dianne Lemire and Russell McQuestion |
Kahlua |
3 cups brown sugar
3 tbsp instant coffee
2 c water
1 tbsp vanilla Boil and stir until foam disappears. Chill and add 40 oz alcohol. Serve chilled with 1 to 2 tbsp of cream mixed in glass. Beatrice Stewart (School House
Museum Recipe Book) |
Irish Cream |
Beat 3 eggs
1/2 tin eagle brand milk
1 small can Carnation milk
1/2 pint whipping cream
2 tbsp chocolate topping
2 tbsp instant coffee
1 tbsp chocolate essence
1 c whiskey Beatrice Stewart (School House Museum Recipe Book) |
Tia Maria |
2 1/2 c white sugar
1 1/4 c water Heat until clear 2 heaping tbsp yobon coffee
1 heaping tbsp vanilla
1/4 c boiling water Mix well Add 26 oz alcohol Beatrice Stewart (School House Museum
Recipe Book) |
Choke Cherry Wine |
To 3 quarts of crushed choke cherries add 1 gallon of boiling water. Let stand for 6 days then strain and add 3 pounds of sugar to one gallon of juice.
Let stand for 3 weeks, then bottle and seal. Donna Stewart ( from Gertrude Mielke) |
