…from the Perspectives’ Happy Hour BarHow you doin’? July is Ice Cream Month, so let’s scoop and toast to that! Here is my creamy, dreamy, boozy and delicious Rum & Chocolate Frozen Milkshake recipe. It’s easy and popular, and in my house ready in just five minutes with a few simple ingredients—cold milk, chocolate syrup, vanilla ice cream, rum and more rum and chocolate sprinkles—you can make a delicious Happy Hour for two. You can choose your favorite consistency by blending until it's just right. Just blend, pour, garnish, flame and enjoy with loved ones! Prep time: 5 minutes Yield: 2 (10 oz) frozen cocktails Ingredients 4 scoops vanilla ice cream (about 2 cups) 1/2 cup whole milk (cold) 1/4 cup chocolate syrup 1-1/2 dark rum 1 teaspoon chocolate sprinkles 1/4 ounce 151 proof rum Directions
ChefSecret: For a more intense chocolate flavor substitute chocolate ice cream for the vanilla ice cream. Quip of the Day: Rum doesn’t solve any problems, but neither does milk. So, stick with the rum. 😊 ------------------------------------------ Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Cocktail #HappyHour #Rum #ChocolateMilkshake #IceCreamCocktail #LightItUp #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ Happy Hour BarHow you doin’? At the original Customs House Restaurant in Foster City, California we had some expressive cocktails. At the corner of the long bar was a virtual Soda Fountain with a Liquor License. I loved being able to come in once a week and introduce my bartenders to new inventive frozen drinks made with ice cream and liquors. When I walked into the restaurant my two lead bartenders or soda jerks—Chip and Crash—would break out in a rash realizing that another new complex cocktail was on its way. They hated frou-frou drinks because they had to clean up and wash out the blender after each and every drink. So, here’s my summer offering for a new Happy Hour frozen cocktail that you can easily make at home and, I promise… it will blow your mind with its creamy, chocolaty flavor—introducing the S.O.B. Cocktail. The S.O.B . is equal parts delicious, refreshing and rich—a mixture of a mocha shake and a piña colada. The S.O.B. is lusciously smooth with notes of chocolate, coffee and vanilla. It’s perfect for sipping poolside as a summer cocktail, or as a dessert drink any time you’re dreaming of the sun. Here’s everything you need to know to make it! The S.O.B. is a frozen cocktail made with rum, Kahlua, creme de cacao, cream of coconut and milk—known for its creamy texture, sweet flavor and boozy kick. This frozen boozy milkshake relies on a great mixologist and the ingredients blended to perfection with the following ingredients. Here are all my secrets to making the perfect S.O.B.:
Ingredients 1 ounce chocolate syrup 2 ounces dark rum 2 ounces Kahlua coffee liqueur 2 ounces creme de cacao 2 ounces 2% milk (or oat milk is okay, too) 1 ounce cream of coconut 3 cups of crushed ice 1 maraschino cherry, garnish 1 teaspoon of chocolate shavings, garnish Dollop of whipped cream, garnish (if desired) Directions
ChefSecret: There’s no dairy in any of the liqueurs in a S.O.B. cocktail, so it’s easy to make it a dairy free or vegan cocktail using oat or soy milk and dark chocolate. The drink tends to separate a bit, which is normal, just stir it up with a straw while drinking. Quip of the Day: Do you know that a lion would never drive while drunk? But a tiger wood. ------------------------------------------ Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Cocktail #HappyHour #Rum #Kahlua #CremeDeCacao #CreamOfCoconut #CustomsHouse #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Happy Hour BarHow you doin’? One of the most popular flavored truffles at Choclatique was our St. Germain in the Epitome collection. It had both an aroma and flavor that was most compelling. When in production you could smell the St. Germain the minute you walked into the chocolate studio. It was one of my top five favorite truffles out of 350—even rating higher than our award-winning Champagne truffles. Just what is St-Germain? St. Germain is an elderflower liqueur. It is made using the petals of Sambucus nigra from the Savoie region in France. Each bottle is numbered with the year the petals were collected. Petals are collected annually in the spring over a period of three to four weeks and are often transported by bicycle to collection points to avoid damaging the petals and impacting the flavor. St-Germain was created by master distiller Robert Cooper, son of Norton Cooper, the owner of Charles Jacquin et Cie, after trying an elderflower-based cocktail at a London bar in 2001. The brand was named after Saint-Germain-des-Prés, and the bottle shape is influenced by Art Deco motifs associated with the Belle Époque history of this area. Launched in 2007 by Cooper Spirits Co, St-Germain can now be found in many back bars. In 2013, the company was sold to Bacardi and Robert Cooper agreed to work with Bacardi as a "brand guardian" and spokesperson. Unfortunately, the contract didn’t last too long as Robert Cooper died at the age of just 39 in 2016. Ingredients 1.5 ounces vodka (I prefer Absolut vodka) 1 ounce freshly squeezed and strained lemon juice 1/2 ounce St. Germain liquor 5 ounces soda water 2 lemon wheels, garnish Directions
ChefSecret: Color up the garnish by using a lemon, lime and orange wheels. Quip of the Day: A new priest at his first mass was so nervous that he could hardly speak. After mass, he asked the Monsignor how he had done. The Monsignor replied, "You did fine, but seemed quite nervous. When I am worried about getting nervous on the pulpit, I put a glass of vodka next to the water glass. If I start to get nervous, I take a sip." The next Sunday, he took the Monsignor's advice. At the beginning of the sermon when he got nervous, he took a drink. He proceeded to talk up a storm. Upon his return to his office after mass, he found the following note on the door: *Sip the vodka; don't gulp. *There are 10 commandments, not 12. *There are 12 disciples, not 10. *Jesus was consecrated, not constipated. *Jacob wagered his donkey; he did not "bet his ass." *We do not refer to Jesus Christ as the late J.C. *The Father, Son, and Holy Ghost are not referred to as daddy, junior, and the spook. *David slew Goliath; he did not kick the crap outta him. *When David was hit by a stone and knocked off his donkey, don't say he was stoned off his ass. *We don't refer to the cross as the "Big T." *When Jesus broke the bread at the last supper, he said, "Take this and eat it for it is my body." He did not say "Eat me." *The recommended grace before a meal is not "Rub-a-dub-dub, thanks for the grub, yeah God." *There will be a taffy pulling contest at St. Peter's, not a peter pulling contest at St. Taffy's. ------------------------------------------ Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Cocktail #HappyHour #StGermainVodkaCollins #Vodka #StGermain #Elderflowers #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Happy Hour BarHow you doin’? I can’t imagine a better summertime beverage that is as refreshing and thirst quenching as my Summertime Fizzy Sangria. It’s great for brunch, lunch or dinner and when served al fresco-style on the backyard patio. The origins of Sangria are from Spain—it is an enhanced alcohol-wine punch. Sangria traditionally consists of an inexpensive red wine and fresh fruit, often with other spirits. Sangria is one of the most popular drinks in Spanish cuisine. It is commonly served in bars, restaurants, chiringuitos and at festivities throughout Spain. Traditionally, Sangria is simple to make with a minimal amount of fresh ingredients. While it is a perfect fruity summer beverage it is also easily adaptable and delicious in all its forms! Prep time: 10 minutes Yield: 4 servings Store: 48 Hours Ingredients 1/2 medium tart apple, cored, skin on, chopped in 1-inch cubes 1/2 medium orange, rind on, sliced into rounds, large seeds removed, plus more for garnish 2 tablespoons granulated sugar 3/4 cup orange juice 1/3 cup brandy 750 ml bottle dry Spanish red wine (Tempranillo, if available) 1 cup ice to chill 1 mint sprig 1 12-ounce can of Sprit or Squirt (grapefruit flavor) Options: I like to use what’s leftover in my produce drawer to make Sangria—I sometimes add a sliced lemon or lime or both. I also like to add fresh chopped plums and peaches to the glass and then pour the Sangria over. The peaches and plums really add another level of flavor. Directions
ChefSecret: If you don’t have Spanish wine on hand, a Pinot Noir or a Merlot can be substituted. Quip of the Day: I’m a wine enthusiast. The more wine I drink, the more enthusiastic I get! ------------------------------------------ Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Cocktail #HappyHour #FizzySangria #Sangria #Tempranillo #Brandy #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ Happy Hour BarHow you doin’? I drink several quarts of unsweetened iced tea everyday—it is my beverage of choice. So, when it’s cocktail time I like to continue with the tea. I’m not alone, teas, more specifically sweet tea, is a summertime treat enjoyed throughout the South during warm weather backyard cookouts, quiet conversations and anytime one requires a delicious respite from the heat. The same can be said about whiskey—great American Tennessee whisky. Put the two together, and what do you get?... my Tennessee Sweet Tea Smash, a drink that is definitely greater than the sum of its parts. My Tennessee Sweet Tea Smash is quite simple. The summery cocktail merges Tennessee whiskey, with iced tea, Strega, sugar, lemon and a touch of mint. The latter two ingredients are muddled in a shaker, or smashed, hence the drink’s name—SMASHED. But don’t drink too many or you, too, will get SMASHED. You’ll need a good muddler. You want to squeeze the lemon wedges to release their juices and the rich oils in the peel. Fix this refreshing drink when the sun is high, and the weather is warm. Make two if you’ve got company, then find a nearby porch swing and let life slow down a little more with each sip. Afterall it’s summertime! Prep time: 5 minutes Yield: 1 cocktail Ingredients 2 lemon wedges 4 mint leaves 1 ounce of real Tennessee whiskey 1 teaspoon Strega (an Italian liqueur made from 70 herbs and spices) 1 ounce unsweetened iced tea 1 teaspoon cane syrup Garnish: mint sprig Directions
ChefSecret: Be careful to press the mint rather than shred it. Destroying mint leaves releases a bitterness you don’t want in your tea cocktail. Quip of the Day: How do you prevent a tea leaf from becoming bitter? Talk it out. It may need some steep therapy. ------------------------------------------ Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Cocktail #HappyHour #SweetTeaCocktail #TennesseeWhiskey #Strega #IceTea #SmashCocktail #SummertimeHappyHour #Cheers #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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