Beverage Recipes

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Key West Fruit Drink

1/2 blender cup of ice
1 orange juice
1 banana (up to)
6 large strawberries
2 tablespoon honey

Put ice in blender and pour enough Orange Juice to fill blender cup to about 2/3 full. Break banana (not really necessary, just easier to get it in) into three pieces and add with strawberries and honey. Blend to smooth consistency.
Note: Experiment with ice/orange juice quantities to achieve the "iciness" you are after.
Also Note: Ice cream can be substituted for the ice. Use 4-5 large scoops of vanilla.
Further Note: While the request was for non-alcoholic blender drinks, this is also very good with Rum or Vodka added to it.
Recipe From: Steve Dickson

Apple Spiced Iced Tea

2 medium sweettart apples
3/4 tablespoon cinnamon
1 1/2 tablespoon sugar
6 teabags of orange peako tea
1 water
1 ice

1) Slice the apples into thin slices and remove the cores and seeds... place of the slices in the steeping pot.
2) Mix the cinnamon and the sugar until it is uniform in color... then sprinkle it over the apple slices in the steeping pot.
3) Follow the directions to make Iced tea that came with the machine... add the teabags to the steeping pot on top of the apples... Add the remaining apple slices to the pitcher on top of the ice... assemble the machine and the pitcher and turn it on.
4) add the apple slices from the steeping pot to the pitcher when the tea is done along with more ice to fill the pitcher... stir vigorously and serve.

Bridge Day Mint Tea

1 1/2 cup boiling water
3 teaspoon (heaping) instant tea
6 sprigs mint
1 cup boiling water
1 cup sugar
1/2 cup lemon juice

Combine 1-1/2 cups boiling water, instant tea and mint to steep, covered, for 15 minutes. Combine separately the 1 cup boiling water, sugar and lemon juice. Strain mint mixture and mix with second mixture. Add 1 quart cold water. Makes 1-1/2 quarts.

Chai Kurdi (Kurdish Tea)

1 tablespoon india tea leaves
1 cinnamon; stick, 4 water, boiling
1 sugar cubes

The Kurds like this sweet, aromatic tea. The cubes of sugar are dissolved in the mouth as the tea is drunk, the sweeter the better.
Put the tea and cinnamon in a tea pot and pour in the boiling water. Allow to steep for 5 minutes.
Serve hot with sugar cubes. Serves 4.
Recipe From: Sephardic Cooking by Copeland Mark

Chai Po-Russki (Russian Tea)

8 orange; sliced
6 lemon; sliced
6 cinnamon stick
1 tablespoon cloves, whole
1 quart ; water
46 oz pineapple juice
1 1/2 cup sugar
3 quart tea

Combine fruit slices, cinnamon, cloves, and water in a large non- aluminum saucepan; bring to a boil. Boil 5 minutes. Press mixture through a strainer, discarding pulp and spices. Add pineapple juice, sugar, and tea to citrus mixture, stirring well. Serve hot.
Recipe From: Southern Living Socials and Soirees Cookbook

Saigon Tea

3 tablespoon tea
4 cup freshly boiling water
1 lemon wedges
12 whole cloves
12 all-spice berries
1 2 inch stick cinnamon

Put tea into heated pot; add water. Add cloves, allspice and cinnamon; let stand 5 minutes. Pour through strainer over ice in tall glasses. Garnish with lemon. Serves 4.
Recipe From: Favorite recipes of Colfax Country Club Women, 1946

Cranbeery Ale

5 lb pale malt extract syrup
1 lb corn sugar
2 oz hallertauer hops (boil)
1/2 oz hallertauer hops (finish)
6 lb cranberries
1 ale yeast
1 corn sugar (priming)

Crush cranberries. Boil wort. Add cranberries to wort at time finishing hops are added. Turn off heat and steep at least 15 minutes. Pour wort into fermenter with enough water to make 5 gallons. Pitch yeast. After about 5 days, strain into secondary fermenter, avoiding sediment. Bottle after about 1 more week. Age bottles about 2 weeks. This isn't the best beer I've ever had, but the red color and mixture of cranberry, champagne, and beer tastes (in that order) together make wonderful conversation pieces. A perfect treat for the holidays. The cranberry taste is quite dominating: I might try just 2 or 3 pounds of cranberries in the future. This recipe is based on Papazian's Cherries in the Snow. Primary Ferment: 5 days Secondary Ferment: 1 week
Recipe From: Tim Phillips

Crying Goat Ale

19 lb 2 row klages
3 lb munich malt
2 lb 40l crystal malt
1 1/2 lb 2 row klages, toasted
2 lb wheat malt
2 oz northern brewer hops (aa 6 9)
6 oz cascade hops (aa 5.1)
1 teaspoon gypsum
2 teaspoon irish moss chico ale yeast
1 (wyeast 1056)
1 1/2 cup corn sugar to prime

Toast 1-1/2 pounds of 2 row Klages malt in oven at 350°F for 40 minutes. Allow to age a couple of weeks before use. Treat mash water with 1 teaspoon of gypsum. Mash grains in a single temperture infusion for 90 minutes at 155 degrees. Mash out for 10 minutes at 170°F. Sparge with 11 gallons of 168°F water. Bring to a boil and boil for 90 minutes. Add 2 ounces of Northern Brewer hops at 10 minutes into the boil. Add Irish Moss in last 30 minutes of boil. Turn off heat and add 2 ounces of Cascade hops for a 10 minute steep. Chill. Pitch yeast. After one week, rack to secondary and add 4 ounces of Cascade hops. Bottle or keg when ferment is complete. This is a big, hoppy brew, loaded with aromatic cascade hop fragrance. It has that front of the mouth bitterness that can only be achieved with dry hoping, so don't skip it if you really want to duplicate this flavor profile. Original Gravity: 1.070 Final Gravity: 1.020 Primary Ferment: 1 week at 65--68 degrees
Recipe From : Bob Jones

Coffee Soda

3 cup chilled double-strength coffee
1 tablespoon sugar
1 cup half and half
4 scoops (1 pint)coffee
1 ice cream
3/4 cup chilled club soda
1 sweetened whipped cream
maraschino cherries,
1 chocolate curls or cocoa, for garnish, optional

Combine the coffee and sugar blend in the half and half fill 4 soda glasses halfway with the coffee mixture, add a scoop of ice cream and fill the glasses with soda. Garnish as desired with whipped cream, cherries, chocolate curls or cocoa

Maple Soda

2 tablespoon maple syrup
1 or 2 scoops ice cream
1 soda water

Pour syrup into tall glass. add ice cream and stir until semi-blended. Fill glass with soda water and serve at once with straw.

Soda Fountain Cider

2 cup water
1 1/2 cup sugar
4 cup apple cider
2 cup orange juice; strained
1/2 cup lemon juice; strained

In a medium sauce pan combine the sugar and water and bring to a boil.Reduce heat and gently boil for 4 minutes.Place the mixture in a large freezer proof container, and add the rest of the ingredients. Place in freezer till it just becomes icy. Stir and serve in frosted glasses. If desired, freeze for 8 hours and scrape with ice cream scoop for sorbet.
Notes: For frosted glasses, rinse in HOT water and place in freezer 1/2 hour. This dessert can also be made with pineapple juice in place of the orange juice.Serve immediately over ice for punch, (splash of vodka or gin for the grownups) and apple juice can be substituted if cider is not in season.

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