Category Archives: Cocktails

TOASTS FOR COCKTAILS BHCC STYLE

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  • 1 loaf of thin sliced Pepperidge Farm white bread
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  • ½ – ¾ melted butter
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  • 1 clove garlic crushed
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  • 1-2 tsp of herbs (tarragon, thyme, parsley)  all dried and mixed.  This is 1-2 tsp. Total.
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Butter each side of bread, stack 5-6 high and cut diagonally or in half length wise.

 Place on cookie sheet in 400-degree oven for 15-20 minutes.  Turn once and reverse pan on rack so it doesn’t burn.

NON ALCHOLIC PUNCH

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  • 1 large can pineapple juice

  • 1 12 ounce can frozen orange juice

  • ¼ cup lemon juice

  • 3 mashed bananas

  • 3 quarts 7-up

  • 2 cups sugar

Blend ripe bananas with juices.  Boil 3 cups of water with sugar.  Cool, and then mix with fruit juices.  Freeze in a bowl.  Before serving let thaw for ½ hour.  Then put in punch bowl and add 7 up.

MOJITOS

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  • 2 cups water

  • 2 cups superfine sugar

  • 2 cups packed fresh mint leaves plus more for garnish

  • Ice cubes

  • 2 ½ cups light rum

  • ½ cup fresh lime juice

  • 2 liters club soda

Combine water and sugar in 2 qt. saucepan and bring to boil stirring until sugar dissolves.  Add mint leaves and let steep for 1 hour.  Strain syrup and discard the
mint.  Cover and cool for up to 4 days.  When ready to serve, fill each glass with
ice, add ¼ cup rum, ¼ cup syrup, 2 t. lime juice  and enough club soda to fill glass.  Garnish with mint sprigs and serve.