SNEAKY PETE DRINK
Looking for a party cocktail recipe? This large quantity Sneaky Pete Drink is just the solution. It's sweet and slushy and serves a crowd. Make it ahead, and store in the freezer for your next party.
Provided by Barbara
Categories Drinks
Time 5m
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Pour into a large container, and freeze until solid.
- Scoop out into a cup, and drink as it thaws.
SNEAKY PETE RYE WHISKEY COCKTAIL
Steps:
- Gather the ingredients.
- Pour the coffee liqueur into an old-fashioned glass filled with ice cubes.
- Add the rye whiskey and milk.
- Stir well .
- Serve and enjoy.
Nutrition Facts : Calories 246 kcal, Carbohydrate 17 g, Cholesterol 12 mg, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, Sodium 56 mg, Sugar 17 g, Fat 4 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
SNEAKY PEAT
Pairing the tangy fruit with Scotch-plus oolong tea that's been steeped forever-gives a whisper of smoke and a bitter, malty edge to the drink.
Provided by Maggie Hoffman
Yield 12 servings
Number Of Ingredients 14
Steps:
- At least 2 hours and up to 2 days before serving, make the batch.
- Pour Scotch, bitters, chilled extra-strong oolong, chilled cranberry syrup, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
- Up to 2 hours before serving, prepare lemon juice and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
- To serve, stir mixture well, then garnish pitcher with cranberries and lemon wheels. Pour into ice-filled teacups.
- In a small lidded saucepan, bring water to a bare simmer over medium-high heat. As soon as you spot the first bubble, add tea bags, cover pan, remove from heat, and let steep for 8 to 10 hours. Strain, seal, and refrigerate until chilled or for up to 2 days.
- Combine water, sugar, and cranberries in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. When cranberries begin to pop, use a wooden spoon to crush them against side of pan and remove pan from heat. Let cool to room temperature, then strain through a fine-mesh strainer into a resealable container, pressing on solids to extract all remaining liquid. (Don't discard the cooked fruit! It's great over yogurt or ice cream.) If storing syrup more than a few days, stir in Scotch. Refrigerate until chilled or for up to 2 weeks.
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