Interesting Drinks for the Interesting Drinker

Hello! My name is Isie! This blog consists of drinks and things I find interesting. Any suggestions and submissions are accepted and encouraged. I would love as much input from my followers as possible.

Also, I don't claim any of this as my own. I do not have rights to any of the pictures or words. It is merely a compilation of drinks I find on other sites.

Follow my personal at liveforimperfections.tumblr.com :)

vanity-teens13 asked: thank you for such a useful blog! :D

thank you for following! :]

Grown-Up Hot Chocolate
For the Hot Chocolate:4 cup milk (we used low fat, but whole milk will make a creamier version)3-4 oz semi sweet bakers chocolate, chopped2 tablespoons cocoa powder2 tablespoons vanilla extractmarshmallows for garnish
For the Grown Up Hot Chocolate:
8 – 10 ounces prepared hot chocolate1 - 1 ½ ounces marshmallow vodka (to taste)
In a saucepan, heat the milk, chocolate, and cocoa powder until the mixture is hot and the chocolate has melted. Remove from heat and add the vanilla extract. While chocolate is heating, place some marshmallows on a cookie sheet and broil until golden and puffy (may use mini marshmallows if desired). Serve hot chocolate with toasted marshmallows.
For the adults, mix in a the marshmallow vodka prior to garnishing with marshmallows. Enjoy!

Grown-Up Hot Chocolate

For the Hot Chocolate:
4 cup milk (we used low fat, but whole milk will make a creamier version)
3-4 oz semi sweet bakers chocolate, chopped
2 tablespoons cocoa powder
2 tablespoons vanilla extract
marshmallows for garnish

For the Grown Up Hot Chocolate:

8 – 10 ounces prepared hot chocolate
1 - 1 ½ ounces marshmallow vodka (to taste)

In a saucepan, heat the milk, chocolate, and cocoa powder until the mixture is hot and the chocolate has melted. Remove from heat and add the vanilla extract. While chocolate is heating, place some marshmallows on a cookie sheet and broil until golden and puffy (may use mini marshmallows if desired). Serve hot chocolate with toasted marshmallows.

For the adults, mix in a the marshmallow vodka prior to garnishing with marshmallows. Enjoy!

I found this and I thought I’d submit it to you if you wanted to use it. I love all of the different drinks you have, and it makes me want to get creative at parties/home. Thanks for creating this blog!

I found this and I thought I’d submit it to you if you wanted to use it. I love all of the different drinks you have, and it makes me want to get creative at parties/home. Thanks for creating this blog!

Rhubarb Cooler
1.5 cups 1 inch pieces rhubarb (apx 1.5 stalks of rhubarb, based on size)
I used New Amsterdam for the Gin, but I tested the recipe out with Hendrick’s on the second try. The New Amsterdam version was smooth as far as the gin taste and let the ginger and rhubarb stand out more, but the Hendrick’s blend had a nice kick. I may be partial to Hendrick’s gin in general, but the next time I make the Rhubarb cooler, that’s the gin I’ll use.Puree rhubarb in a blender and strain outthe sediment through cheesecloth.
I love the taste of rhubarb, but if you don’t, or if you can’t find it when it’s out of season, you could try substituting strawberry for the puree. You’ll still get some of the kick from the ginger liqueur, and you can also add muddled ginger to the blend (during the shaking stage).
I also had to add a dash of simple syrup to the rhubarb – while I was pureeing it – to speed up the process. You could also add a bit of gin instead of simple syrup, but if the rhubarb had been fresh, I don’t think anything would have been required.

Rhubarb Cooler

1.5 cups 1 inch pieces rhubarb (apx 1.5 stalks of rhubarb, based on size)

I used New Amsterdam for the Gin, but I tested the recipe out with Hendrick’s on the second try. The New Amsterdam version was smooth as far as the gin taste and let the ginger and rhubarb stand out more, but the Hendrick’s blend had a nice kick. I may be partial to Hendrick’s gin in general, but the next time I make the Rhubarb cooler, that’s the gin I’ll use.Puree rhubarb in a blender and strain outthe sediment through cheesecloth.

I love the taste of rhubarb, but if you don’t, or if you can’t find it when it’s out of season, you could try substituting strawberry for the puree. You’ll still get some of the kick from the ginger liqueur, and you can also add muddled ginger to the blend (during the shaking stage).

I also had to add a dash of simple syrup to the rhubarb – while I was pureeing it – to speed up the process. You could also add a bit of gin instead of simple syrup, but if the rhubarb had been fresh, I don’t think anything would have been required.

Anonymous asked: That's okay thank you :)

of course!

Anonymous asked: Do you know how many grams is in one envelope of knox?

I don’t know off hand. I’m sorry!

Anonymous asked: Just a question about the caramel apple jello shots, im wanting to make some really soon and just wondering about the knox gelatin, can i use any other gelatin? and how much is 'one envelope of knox gelatin'?

There are generic brands of the Knox gelatin. It just is the major brand for it. It’s about 2 dollars for 5 or 6 packages I think. It’s really cheap. Just like most jello.

Cranberry Margaritas
1 1/4 cups cranberry juice cocktail, divided
1/2 cup sugar, divided
1 1/2 cups fresh or frozen cranberries, rinsed
3/4 cup fresh lime juice
3/4 cup tequila
1/2 cup Cointreau
3 cups coarsely crushed ice
Pour 1/4 cup cranberry juice into a small bowl. Pour 3 tbsp sugar onto a plate. Rim glasses into juice then sugar. Set aside. Reserve 12 cranberries. In a blender, whirl the remaining cranberries, cranberry juice, sugar, lime juice, tequila, orange liqueur, and ice until smooth. If necessary, blend in two batches, then mix together. Divide among glasses and garnish with reserved berries, skewered on toothpicks.

Cranberry Margaritas

1 1/4 cups cranberry juice cocktail, divided

1/2 cup sugar, divided

1 1/2 cups fresh or frozen cranberries, rinsed

3/4 cup fresh lime juice

3/4 cup tequila

1/2 cup Cointreau

3 cups coarsely crushed ice

Pour 1/4 cup cranberry juice into a small bowl. Pour 3 tbsp sugar onto a plate. Rim glasses into juice then sugar. Set aside. Reserve 12 cranberries. In a blender, whirl the remaining cranberries, cranberry juice, sugar, lime juice, tequila, orange liqueur, and ice until smooth. If necessary, blend in two batches, then mix together. Divide among glasses and garnish with reserved berries, skewered on toothpicks.

Hot Buttered Rum
1 mug boiling water
1 slice butter
1 tsp brown sugar
1 dash cinnamon
1 dash vanilla extract
1 oz dark rum
Bring water to a boil. Muddle the butter, brown sugar, cinnamon, and vanilla extract in the bottom of a mug. Stir in the rum. Add the boiling water and stir. Garnish with a cinnamon stick.

Hot Buttered Rum

1 mug boiling water

1 slice butter

1 tsp brown sugar

1 dash cinnamon

1 dash vanilla extract

1 oz dark rum

Bring water to a boil. Muddle the butter, brown sugar, cinnamon, and vanilla extract in the bottom of a mug. Stir in the rum. Add the boiling water and stir. Garnish with a cinnamon stick.