Meet 'Moose Milk,' the Wintry Cocktail of the Canadian Military - Gastro Obscura. This month, Gastro Obscura is sharing the recipes and stories behind amazing holiday dishes and drinks from around the world in the ongoing series “Home-Cooked Holidays.” On chilly nights during World War II, a potent elixir known as Moose Milk filled the stomachs and soothed the souls of Canadian soldiers. This rich batch cocktail usually appeared in quantities designed to sate a small army, leaving drinkers full, warm, and quite tipsy. Though there are many iterations, historic recipes for Moose Milk typically revolved around the core ingredients of liquor, cream, and egg yolks beaten with sugar. While the Canadian military lays claim to the invention of the cocktail, which division made it first is uncertain. Today, Moose Milk is still consumed at military gatherings, though it’s most closely associated with the navy.
Canadians, of both civilian and veteran status, raise a glass of Moose Milk on Christmas, as well as during New Year’s Day levées. Blow Pop Martini Jelly Shot. Blow Pop Martini Jelly Shots, watermelon and sour apple flavors I blame my current candy-inspired cocktail obsession on Three Olives Bubble Gum Flavored vodka, 100%. Although it is unusual for me to steer towards sweet cocktails, I find myself completely overcome with infatuation for this spirit.
I concocted these Blow Pop Martini Jelly Shots for JSTK's TV debut on Twin Cities Live (here's the link to the segment if you would like to watch . . .), and am eagerly searching for more Bazooka-flavor friendly drinks - if you have any inspiration in this regard, please comment or send me an email! Have a happy and safe New Years Eve, everyone! Cheers and XOXOX, Michelle Blow Pop Martini Jelly Shot Difficulty: Easy Recommended Pan: flexible silicone mold, small oval savarin shape (24 cavity, I used this one) OR a standard 1 lb loaf glass or non-reactive metal loaf pan (approximately 8" x 4") Ingredients: Pour lemonade concentrate and water into a small saucepan. Divide the mixture into two bowls. Tropical Drink Recipe: Painkiller Drink From British Virgin Islands | Islands.com. See how the expert Painkiller bartenders make this drink in our new Painkiller recipe photo gallery from the BVI's Soggy Dollar Bar, where the Painkiller started. 2-4 oz. of Pusser's Rum4 oz. pineapple juice1 oz. cream of coconut1 oz. orange juiceGrated fresh nutmeg In a cocktail shaker filled with ice add first four ingredients and stir.
Pour into cocktail glasses and top with grated nutmeg. If you can't be at the British Virgin Islands' Soggy Dollar Bar itself to enjoy a true painkiller drink, mixing it yourself is the next best thing. Feel like you're at the Soggy Dollar in our new Painkiller photo gallery with the step-by-step recipe shown in pictures by the Soggy Dollar bartender. Fishbowls — 2 oz vodka / 1 oz coconut rum / 1 oz blue curacao / 1 oz sour mix / 2 oz pineapple juice / 3 oz sprite : Sharing The Top Food Pics Online, TopFoodPics.com. Watermelon Limeade.
Hustlin’ like a huswife | The Island of Dr Gâteau. Real, no-foolin’ butterbeer. That’s what this is. Based on a Tudor recipe dating back to 1594 in a book called The good Huswifes Handmaide for the Kitchin. What are ye waiting for? Get to the kitchin! I’m rather loving the Handmaide at the moment. Looking through the Handmaide you get an idea of what things were popular and trendy at the time (well, in wealthy households, presumably — if my mum thought oranges were an awesome and exotic gift to receive at Christmas in the 1950s in the UK, I can only imagine how precious they were in the 1590s). However, if you’re precious about your beer at all, this might not be the recipe for you. As for a research journal article to discuss on the topic, what can I say?
Welsh, C.J. (2004). Basically, the author just machine-guns some Harry Potter stats around (55 languages! Oh I don’t know, maybe because it’s magic beer? Actually I really don’t know. Sure why not. BRB, writing a paper to submit to Nature that mentions something about Twilight. Peach Lemonade Coolers. Set the table-scape and call me Sandra Lee, because its cocktail time and it's semi-home made. Last week, my husbands sister and her family visited from Vienna. I knew for a short trip, we would not eat at home much, but I had bought plenty of snacks to have on hand for when we were home.
Including a ton of Georgia peaches. I may have overbought just a little, because I still had a handful of peaches left when the house emptied out. I saw a post on The Naptime Chef for Roasted Peach Lemonade. But I was exhausted from cleaning for three days, entertaining and then returning the house to normal. And its hotter than Hades in Atlanta, and I didn't want to turn on the oven. So I just improvised. The next night, I used the last peach and forgot to peel it first. Peach Lemonade Coolersinspired by The Naptime Chef 2 medium sized, ripe peaches, peeled, halved and pitted 1/2 cup lemonade 1 ounce vodka of choice Puree the peaches and lemonade in a blender until smooth.
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