Food & Drink

Cocktails

Popular Cocktail Liquors

1. Whiskey

2. Bourbon

3. Rum

4. Gin

5. Tequila

Classic Cocktails

MARTINI

2.5 ounces Gin

0.5 ounces Dry vermouth

1 dash Orange bitters

Add ingredients to mixing glass and add ice. Stir until cold and strain into cocktial glass. Garnish with lemon twist or olive.

SAZERAC

Absinthe

Sugar Cube

3 dashes Peychaud's bitters

2 dashes Angostura bitters

2 ounces Rye Whisley

1 slice lemon peel

Wet inside of chilled rocks glass with absinthe, pour out any excess. Add sugar cube, bitters, and whiskey to mixing glass and add ice. Stir until cold and strain into the prepared rocks glass. Twist the lemon peel and rub over rim of glass and discard.

MANHATTAN

2 ounces Rye Whiskey

1 ounce Sweet vermouth

5 drops Angostura Bitters

Add ingredients to mixing glass and add ice. Stir until cols and strain into cocktail glass. Garnish with a cherry.

WHISKEY SOUR

0.75 ounces Fresh lemon juice

0.75 ounces Simple Syrup

1.5 ounces Bourbon/Whiskey

Add ingredients and ice to shaker. Shake until cold and strain into rocks glass with fresh ice. Garnish with a cherry or lemon slice.

MARTINEZ

1.5 ounces Cherry Vodka

0.5 ounces Sweet vermouth

1 slice orange peel

Add liquids to mixing glass and add ice. Stir until cold and strain into cocktail glass. Squeeze orange peel over drink and discard. Garnish with a cherry.

MARGARITA

0.75 ounces Fresh lime juice

1 ounce Triple Sec

1.5 ounces Blanco tequila

Add ingredients and ice to shaker. Shake until cold and strain into rocks glass with fresh ice or chilled cocktail glass. Garnish rim with salt and lime slice.

Hors d'Oeuvres

In addition to cocktails, hors d'oeuvres or appetizers are popularly served at a cocktail party. The following will cover two basic recipes that you could serve at a party that you host.

Bruschetta

Bruschetta is a very simple base for many appetizers. It is simply toasted Italian bread and can be topped with a wide variety of ingredients including cheeses, dips, vegetable spreads, seafood spreads, etc.

INGREDIENTS

Loaf of day-old Italian bread
Extra virgin olive oil
Fresh ground peppercorns

PREPERATION

Preheat oven to 450 degrees
Cut bread on diagonal into half inch slices
Coat one side of bread in olive oil and place oil side down on baking tray
Toast 5-6 minutes until golden brown
Serve with spreads or fresh toppings.

Spinach Artichoke Dip

Spinach artichoke dip is a creamy cheese based dish with spinach and artichokes and can be served with bruschetta as well as dip for chips, crackers, and other toasts.

INGREDIENTS

1 8ounce package cream cheese

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1 clove garlic, peeled and minced

1/2 teaspoon basil

1/4 teaspoon garlic salt

Salt and Pepper

1 14 ounce can artichoke hearts, drained

1/2 cup frozen spinach, thawed and drained

1/4 cup shredded mozzarella cheese

PREPARATION

Preheat oven to 350 degrees. Lightly grease 11"by 17" or equivalent baking dish with butter/Crisco/nonstick spray

Soften cream cheese by allowing it to sit at room temperature or microwaving 15-20 seconds

Drain artichoke hearts and spinach using cheese cloth. Finely chop

Mix softened cream cheese, mayo, Parmesan and Romano cheeses, garlic, salt, and pepper together in a nedium bowl. Gently fold in spinach and artichokes

Spread mixture into greased baking dish and top with mozzarella cheese

Bake 25 minutes until cheese topping is golden brown

Serve warm