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Put cloves, peppercorns and zest on cheesecloth, then tie to form a bag. Combine wine, kirsch, water, sugar, cinnamon stick and cheesecloth bag in a 4-quart saucepan and bring to a boil, stirring frequently. Simmer for 10 minutes. Serve warm.
Coat the bottom of a mug with the honey. Add brandy and juice of lemon quarter. On the side, boil water and add tea bag to make hot tea. Pour steaming tea into honey/brandy/lemon combination.
Combine the cinnamon and sugar in a shallow plate. Rub the lemon wedge around the rim of a martini glass. Roll the moistened rim of the glass in the cinnamon-sugar and tap of the excess.Combine the remaining ingredients in an ice-filled shaker. Shake vigorously and strain into the cinnamon-sugar-rimmed glass. Decorate with a piece of whole cinnamon or whole vanilla. Original recipe by Ray Srp, master mixologist at the Bellagio in Las Vegas calls for 1 1/2 oz calvados and 1/2 oz Navan with 2 tablespoons applesauce and 2 tablespoons lemon juice. I found my variation more flavorful.
Add all ingredients into a Coffee Mug. Stir Well. Garnish with a layer of Whipped Cream and serve.
Pour the Chambord and Creme de Cacao into a mug. Fill with prepared hot chocolate. Top with whipped cream and place a maraschino cherry on top.
Add brown suggar to hot black coffee and stir until sugar is fully dissolved. Add Irish whiskey. Leave enough space in the glass to add the cream.
Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds. Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes and stir in rum. Serve toddies with clove-studded tangerine rounds in heatproof glasses. Serves four cocktails.
Mix vodka and hot chocolate together in mug. Garnish with skewer of roasted marshmellows.
Add 1 shot of rum and 2 tablespoons of caramel sauce to bottom of 4 heatproof glass mugs. Divide the coffee evenly between the mugs and top with a large dollop of whipped cream.