Various recipes from posters on the Drinkingcontest.com Forums:
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ABSINTHE RECIPES (the real stuff!):
Absinthe #1
1 tsp crumbled wormwood
1 cup vodka(80proof or higher)
2 Tbsp chopped peppermint leaves
1 piece of lemon peel, 3/4"x2"
1/3-1/2 cup sugar syrup
Steep wormwood in vodka for 48 hours. Strain out and add peppermint
leaves and lemon peel. Steep for 8 days, strain and sweeten. Smells good
but is bitter
Absinthe #2
1 pint vodka (Everclear is probably the best to use)
2 tsp crumbled wormwood (dried)
2tsp anise seed
1/2 tsp fennel seed
4 cardomom pods
1 tsp majoram
1/2 tsp ground coriander
2 tsp chopped angelica root
1 2/3 cups sugar syrup
Place vodka in large jar with tight fitting lid. Add wormwood and shake
well; steep 48 hrs and strain out. Crush seeds and pods in mortar. Add them
and all remaining spices to vodka and steep in a warm place 1 week.
Filter and sweeten. (The sugar syrup mentioned above is your standard
simple syrup.)
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OTHER, LESS DANGEROUS DRINKS:
Rum Cake (Hawaii)(basic recipe for the noobs)
1 c. Chopped pecans or walnuts 1 pkg. (2 layer size) Yellow cake mix
4 eggs ½ c. Cold water
½ c. Vegetable oil ½ c. Whalers Rum (80 proof)
1 pkg. (4 serving size) Jell-o vanilla flavor instant pudding and pie filling
Sprinkle nuts evenly in bottom of greased and floured 10 inch tube or bundt pan. Combine cake mix and pudding mix. Add eggs, water, oil, and Whalers Blend, then beat at medium speed for 2 minutes. Pour into pan. Bake 325º F for 60 minutes or until cake springs back when lightly touched. Cool in pan for 15 minutes.
Glaze- Combine 1 c. sugar, ½ c. butter or margarine, and ¼ c. water in a sauce pan. Bring to boil, boil 5 minutes, stirring constantly. Remove from heat. Stir in ½ c. Whalers Rum and bring just to a boil. Remove cake from pan into plate. Spoon warm glaze over warm cake. Enjoy!
Drinks( taste good for the ladies)
Black Devil
2 oz Light Rum
1/2 oz Dry Vermouth
Stir with cracked ice and strain into cocktail glass. Add a black olive.
Black Maria
2 oz Coffee-flavored Brandy
2 oz Light Rum
4 oz Strong Black Coffee
2 tsp Powdered Sugar
Stir in brandy snifter and add cracked ice.
Blue Hawaiian
1 oz Light Rum
1 oz Blue Curacao
2 oz Pineapple Juice
1 oz Cream of Coconut
Combine ingredients with 1 cup crushed ice in blender at high speed. Pour into highball glass. Garnish with a slice of pineapple and a cherry.
Bolero
1 1/2 oz Light Rum
3/4 oz Apple Brandy
1/4 tsp Sweet Vermouth
Stir well with cracked ice and strain into cocktail glass.
Borinquen
1 1/2 oz Light Rum
1 tbsp Passion Fruit Syrup
1 oz Lime Juice
1 oz Orange Juice
1 tsp 151-proof Rum
Put 1/2 cup of crushed ice in blender. Add all ingredients and blend at low speed. Pour into old-fashioned glass.
Easy Rum Tiramisú
1/3 c. Sugar 2 Tbsp. water
2 Egg whites 3 Tbsp. dark rum
6 oz. light cream cheese, room temperature ½ c. Strong coffee
9 Lady fingers, split in halves
1 oz. Semisweet chocolate, finely chopped or grated
Bring sugar and water to a boil in a saucepan over high heat, stirring to dissolve sugar. Boil uncovered 1 minute and remove from heat. Beat egg whites to soft peaks with an electric mixer. With machine running on medium speed, slowly pour hot sugar syrup into egg whites and continue beating until whites are stiff and glossy. Continue beating about 2 minutes, until mixture is cool. Beat in cream cheese 2 Tbsp. at a time at high speed until smooth. Combine coffee and rum in a bowl. Dip cut sides of half the ladyfingers into coffee mixture. Arrange rounded side up in a single layer in the bottom of a serving bowl. Spread with half the cheese mixture and sprinkle with half the chocolate.
Dip remaining ladyfingers in coffee mixture and arrange rounded side up over cheese layer. Drizzle any remaining coffee mixture over ladyfingers and spread with remaining cheese mixture. Sprinkle with remaining chocolate. Serve immediately or refrigerate up to 12 hours.
Glazed Pineapple with Orange Sauce
1 c. Orange juice 3 Tbsp. Dark rum
1 Tbsp. Honey 2 Tbsp. Sugar
¾ lb. Pineapple chunks, drained
Combine first 3 ingredients in a small bowl. Mix well and set aside. Combine sugar and pineapple in a bowl and toss. Heat a heavy nonstick skillet over high heat. Add pineapple to hot skillet and cook 2-3 minutes or until sugar caramelizes to golden brown, shaking skillet occasionally for even browning. Stir in orange mixture and bring to a boil. Using a slotted spoon, remove pineapple to individual dessert bowls. Boil liquid 1-2 minutes or until mixture is thickened. Spoon sauce over pineapple. Serve warm.
Island Grilled Bananas
4 Small bananas 2 Tbsp. Dark rum
1 tsp. Coconut extract 2 tsp. Brown sugar
Make a small slit into the skin of each banana. Cut through ¼ inch of each banana and drizzle in some of the rum, extract and sugar. Close up the skin with a toothpick. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Grill the bananas in their skins for about 30-35 minutes until the skins are blackened and the bananas are hot. Slit each banana and push the ends in to fluff up. Eat like a baked potato, directly from the skin.