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I used to make this and put it in fancy bottles for gifts:
Kahlua
Simmer for 1 hour:
4 cups water
2 cups sugar
4 Tablespoons instant coffee
Cool completely.
Add 2 cups vodka and 1 teaspoon vanilla.
Pour into dark bottle (screw top preferred), store for 30 days in a cool dark place. Shake WELL before serving.
But now I use it to make this :
No-Bake Chocolate Kahlua Balls
1 cup semi-sweet chocolate chips
5 ounces evaporated milk
1-1/4 cups vanilla cookie crumbs
1-1/4 cups ginger snap cookie crumbs
1/2 cup powdered sugar, sifted
1/2 cup finely chopped walnuts or pecans
1/3 cup Kahlua
1 teaspoon vanilla
Melt the chocolate in the milk over low heat, stirring constantly.
Remove from heat and let cool about 30 seconds.
Combine remaining ingredients, blending well into the chocolate mixture.
Shape into 1” to 1-1/2” balls (if it’s too moist add up to 1/3 cup more cookie crumbs).
At this point, you can roll them in different colored sprinkles, depending on the holiday.
Or roll them in shredded coconut.
Or more nuts.
Place on waxed paper and let air dry for 2 hours.
Put in air-tight container, store in refrigerator.
put into a shaker and shake. Strain over ice. You can definitely taste the anise in the Pernod but the Gin, like in most cocktails, completely knocks it out and takes that edge off (if you've ever drunken Pernod raw ... you'll know what I mean). This drink is surprisingly sophisticated as the ice will melt and extract the oils from the Pernod and change the flavor as time goes on. Just don't let it sit forever.
Delicious but BE CAREFUL if you're used to pastis water ... it looks just like it, but much stronger.
Another anise based cocktail: Stoplight
1 oz Pernod
1 oz orange juice (or lemon juice)
2 oz cranberry juice
Layer the ingredients in the reverse order: red on bottom, orange, then the Pernod.
One of my favorites, Captain Martini
1 oz. dry vermouth
3/4 oz. gin
splash of Captain Morgan rum (after shaking)
Cool down a martini glass by filling it with ice. Let sit, prepare drink. Into a shaker with ice, pour the vermouth and gin and shake. Empty glass of ice and strain the mix into the glass. This is your typical Martini sans fruit. Take a sip to make sure it's to taste, and then add a splash of Captain Morgan spiced rum (or rum of your choice, I also like Bacardi).
The martini should be smooth, not biting. To achieve this, I like using Gordon's dry gin and Noilly Prat dry vermouth. The point of taking a sip of the martini first is to get your palate used to its taste, then adding the splash of rum gives a nice sweet aftertaste that tingles the sides of your tongue the first time, and then blends into the drink.
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