A Skylab Fallout starts with Absolut® vodka, Bacardi® 151 rum, gold tequila, gin, Everclear® alcohol, Blue Curacao liqueur and pineapple juice.
Half ounce Absolut® vodka Half ounce Bacardi® 151 rum Half ounce gold tequila Half ounce gin Half ounce Everclear® alcohol Half ounce Blue Curacao liqueur Half ounce pineapple juice
Put plenty of ice in glass pour rum and everclear first refill with ice – put your tequila, gin, vodka and your blue curacao in. Put your pinapple juice in and shake serve with a lemon slice and cherry.
(per 3.5 ounce serving)
Calories (kcal) Energy (kj) Fats Carbohydrates Protein
The Angelica Liqueur starts with angelica root, granulated sugar, almonds, water, allspice, food coloring, cinnamon, food coloring, anise, coriander, marjoram and vodka.
3 tablespoons dried and chopped angelica root Half cup granulated sugar 1 tablespoon chopped almonds 1/4 cup water 1 cracked allspice 1 drop yellow food coloring 1 inch broken cinnamon stick 1 drop green food coloring 3 – 6 crushed anise seeds 1/8 teaspoons powdered coriander seeds 1 tablespoon fresh chopped marjoram leaves 1 1/2 cups vodka
Combine all herbs, nuts and spices with vodka in a 1 quart or larger aging container. Cap tightly and shake daily for 2 weeks. Strain through a fine muslin cloth or coffee filter, discarding solids. Clean out aging container. Place liquid back in container. Place sugar and water in saucepan and stir to combine over medium heat. When sugar is completely dissolved, set aside and let cool. When cool combine with food coloring and add to liqueur liquid.
Cap and allow to age and mellow in a cool, dark place for one month.
The Old Fashioned Hot Buttered Rum starts with sugar, brown sugar, butter, vanilla ice cream, rum, water and nutmeg.
1 cup sugar 1 cup brown sugar 1 cup butter 2 cups vanilla ice cream rum water nutmeg
1. Combine sugar, brown sugar and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6-8 min). 2. Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month. 3. For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.
Combine Everclear, Aristocrat vodka, triple sec and tequila in a cocktail shaker. Add heavy cream, salt, and molasses and decant into a wine goblet. Apply a flame, wait for 10 seconds, then cover goblet. Apply lemon twists and Worcestershire sauce and consume.