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 :)
Pineapple Mojito Sangria
3 medium limes, thinly sliced
small bunch peppermint, leaves stripped
1/3 c granulated sugar
1 small fresh pineapple, peeled, cored, and cut into 1-2 inch chunks
1 bottle white wine
1/2 c white rum
3/4 c pineapple juice
4 c lemon lime soda
mint leaves and pineapple wedges for garnish
In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. Add the pineapple and add wine, rum, and pineapple juice over the top. Cover and place in the refrigerator for 4-5 hours. Top with lemon lime soda. Add ice, pineapple chunks, and mint for garnish.

Pineapple Mojito Sangria

3 medium limes, thinly sliced

small bunch peppermint, leaves stripped

1/3 c granulated sugar

1 small fresh pineapple, peeled, cored, and cut into 1-2 inch chunks

1 bottle white wine

1/2 c white rum

3/4 c pineapple juice

4 c lemon lime soda

mint leaves and pineapple wedges for garnish

In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. Add the pineapple and add wine, rum, and pineapple juice over the top. Cover and place in the refrigerator for 4-5 hours. Top with lemon lime soda. Add ice, pineapple chunks, and mint for garnish.

Citrus Cherry Presse
1 1/2 parts Grey Goose Cherry Noir
3/4 part fresh lemon juice
1 1/2 tsp sugar
1 part club soda
Squeeze the lemon juice into a glass filled with ice. Add vodka and sugar. Stir vigorously and top with club soda. Garnish with lemon and rosemary.

Citrus Cherry Presse

1 1/2 parts Grey Goose Cherry Noir

3/4 part fresh lemon juice

1 1/2 tsp sugar

1 part club soda

Squeeze the lemon juice into a glass filled with ice. Add vodka and sugar. Stir vigorously and top with club soda. Garnish with lemon and rosemary.

Warm and Toasty
1 1/2 oz bourbon
1 1/2 oz cranberry puree, thawed
5 oz hot apple cider
whipped cream
dash of cinnamon
apple slice and orange wheel
In a coffee mug, combine apple cider, cranberry puree, and bourbon. Stir and top with whipped cream and cinnamon. Garnish with apple slice and orange wheel.

Warm and Toasty

1 1/2 oz bourbon

1 1/2 oz cranberry puree, thawed

5 oz hot apple cider

whipped cream

dash of cinnamon

apple slice and orange wheel

In a coffee mug, combine apple cider, cranberry puree, and bourbon. Stir and top with whipped cream and cinnamon. Garnish with apple slice and orange wheel.

Apple Cider Sangria
1 bottle pinot grigio
2 1/2 c fresh apple cider
1 c club soda
1/2 c ginger brandy
3 honey crisp apples, chopped
3 pears, chopped
Combine all ingredients together in a pitcher and stir. Refrigerate for at least an hour before serving. 

Apple Cider Sangria

1 bottle pinot grigio

2 1/2 c fresh apple cider

1 c club soda

1/2 c ginger brandy

3 honey crisp apples, chopped

3 pears, chopped

Combine all ingredients together in a pitcher and stir. Refrigerate for at least an hour before serving. 

Strawberry Mojito
sugar to rim glass
2 large limes, quartered
1/2 bunch mint leaves
7 strawberries
1 c white sugar
1 c white rum
2 c club soda
8 c ice cubes
Rim glasses with sugar. Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 c sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice.

Strawberry Mojito

sugar to rim glass

2 large limes, quartered

1/2 bunch mint leaves

7 strawberries

1 c white sugar

1 c white rum

2 c club soda

8 c ice cubes

Rim glasses with sugar. Squeeze all of the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and 1 c sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the rum and club soda until the sugar has dissolved. Pour into the sugared glasses over ice.

Green Mary
2 small tomatillos, husked and rinsed
1 fresh jalapeno, halved and seeded
1 fresh serrano, halved and seeded
4 cilantro sprigs
pinch of salt
lemon wedge
2 lime wedges
1 oz vodka
1 oz silver tequila
ice
Adjust the oven rack to the uppermost position and heat the broiler to high. Place the tomatillos on a foil lined baking sheet and broil until they begin to darken, about 2 minutes. Use tongs to turn the tomatillos over and broil the other side, about 1-2 min. In a cocktail shaker, add the tomatillos and any juices, 1/2 jalapeno, 1/2 serrano, cilantro, salt, lemon wedge, and 1 lime wedge (save the other halves for another drink). Use a muddler to crush the pepper mixture until everything is well combined. Add the vodka, tequila, 1 oz water and ice. Cover and shake well. Strain into ice filled glass. Garnish with the remaining lime wedge.

Green Mary

2 small tomatillos, husked and rinsed

1 fresh jalapeno, halved and seeded

1 fresh serrano, halved and seeded

4 cilantro sprigs

pinch of salt

lemon wedge

2 lime wedges

1 oz vodka

1 oz silver tequila

ice

Adjust the oven rack to the uppermost position and heat the broiler to high. Place the tomatillos on a foil lined baking sheet and broil until they begin to darken, about 2 minutes. Use tongs to turn the tomatillos over and broil the other side, about 1-2 min. In a cocktail shaker, add the tomatillos and any juices, 1/2 jalapeno, 1/2 serrano, cilantro, salt, lemon wedge, and 1 lime wedge (save the other halves for another drink). Use a muddler to crush the pepper mixture until everything is well combined. Add the vodka, tequila, 1 oz water and ice. Cover and shake well. Strain into ice filled glass. Garnish with the remaining lime wedge.

Homemade Limoncello
10 organic lemons, washed and dried
1 bottle vodka
1-4 c sugar, to taste
Remove the peels from all the lemons. Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith a paring knife, but don’t worry about getting every last bit. Transfer the lemon peels to a 1 quart jar and cover with vodka. Screw on the lid. Let the vodka and lemon peels infuse out of direct sunlight for at least 4 days and up to one month. The longer you let it infuse, the more lemony the limoncello. Line a strainer with a large coffee filter and set it over a 4 cup measuring cup. Strain the infused vodka through the filter. Prepare a simple syrup and add to the vodka. Stir gently to mix. Taste and add more syrup if needed. Pour the limoncello into sealable bottles. Chill and store for at least 4 hours before drinking. Can be kept in the fridge for up to a month and in the freezer for up to a year.

Homemade Limoncello

10 organic lemons, washed and dried

1 bottle vodka

1-4 c sugar, to taste

Remove the peels from all the lemons. Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith a paring knife, but don’t worry about getting every last bit. Transfer the lemon peels to a 1 quart jar and cover with vodka. Screw on the lid. Let the vodka and lemon peels infuse out of direct sunlight for at least 4 days and up to one month. The longer you let it infuse, the more lemony the limoncello. Line a strainer with a large coffee filter and set it over a 4 cup measuring cup. Strain the infused vodka through the filter. Prepare a simple syrup and add to the vodka. Stir gently to mix. Taste and add more syrup if needed. Pour the limoncello into sealable bottles. Chill and store for at least 4 hours before drinking. Can be kept in the fridge for up to a month and in the freezer for up to a year.

Spiked Coffee with Pumpkin Spice
1/2 c heavy cream
1 1/2 tsp packed dark brown sugar
20 oz hot brewed coffee
8 oz Homemade Pumpkin spice Liqueur
whole nutmeg, for grating
Chill a medium bowl and a hand whisk in the freezer for 10 min. Add the cream and sugar to the bowl and whisk until medium peaks form, about 2 min. Place 5 oz coffee and 2 oz liqueur in each of 4 8-oz heatproof glasses. Stir to combine. Divide the whipped cream among the drinks and grate the nutmeg over the cream.

To make the liqueur:
2 c water
1 c granulated sugar
1 c packed light brown sugar
1 can pumpkin puree (not pie filling)
6 cinnamon sticks
6 whole cloves
2 vanilla beans, split lengthwise
2 c aged rum, such as Appleton
Place the water and sugars in a medium saucepan. Whisk to combine and bring to a boil over medium-high heat. Add the pumpkin, cinnamon, cloves, and vanilla beans. Whisk to combine and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 min. Meanwhile, line a medium fine mesh strainer with a 13x15 piece of ultrafine cheesecloth and place it over a large heatproof bowl. Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. Add the rum and stir to combine. Transfer to a 1 quart container and set aside. Cool to room temperature, about 1 hour. Seal the container tightly and store in a cool, dark place for at least 2 days and up to 3 months.

Spiked Coffee with Pumpkin Spice

1/2 c heavy cream

1 1/2 tsp packed dark brown sugar

20 oz hot brewed coffee

8 oz Homemade Pumpkin spice Liqueur

whole nutmeg, for grating

Chill a medium bowl and a hand whisk in the freezer for 10 min. Add the cream and sugar to the bowl and whisk until medium peaks form, about 2 min. Place 5 oz coffee and 2 oz liqueur in each of 4 8-oz heatproof glasses. Stir to combine. Divide the whipped cream among the drinks and grate the nutmeg over the cream.

To make the liqueur:

2 c water

1 c granulated sugar

1 c packed light brown sugar

1 can pumpkin puree (not pie filling)

6 cinnamon sticks

6 whole cloves

2 vanilla beans, split lengthwise

2 c aged rum, such as Appleton

Place the water and sugars in a medium saucepan. Whisk to combine and bring to a boil over medium-high heat. Add the pumpkin, cinnamon, cloves, and vanilla beans. Whisk to combine and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 min. Meanwhile, line a medium fine mesh strainer with a 13x15 piece of ultrafine cheesecloth and place it over a large heatproof bowl. Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. Add the rum and stir to combine. Transfer to a 1 quart container and set aside. Cool to room temperature, about 1 hour. Seal the container tightly and store in a cool, dark place for at least 2 days and up to 3 months.

Three Ships
2 oz vodka
3/4 oz fresh lemon juice
3/4 oz elderflower liqueur
1/2 oz simple syrup
6 chunks bartlett pear
1/8 tsp ground nutmeg
sliced small pear for garnish
Muddle pear and nutmeg together until well mashed. Add all other ingredients and shake vigorously over ice for 30 seconds. Fine strain into an ice-filled rocks glass. Garnish with a thin slice of pear dusted with ground nutmeg.

Three Ships

2 oz vodka

3/4 oz fresh lemon juice

3/4 oz elderflower liqueur

1/2 oz simple syrup

6 chunks bartlett pear

1/8 tsp ground nutmeg

sliced small pear for garnish

Muddle pear and nutmeg together until well mashed. Add all other ingredients and shake vigorously over ice for 30 seconds. Fine strain into an ice-filled rocks glass. Garnish with a thin slice of pear dusted with ground nutmeg.

Peppermint White Chocolate Cocktail
4 oz vanilla vodka
2 oz peppermint schnapps
2 oz white chocolate liqueur
2 oz light cream
4 candy canes, chopped
1/4 c melted white chocolate
Drizzle white chocolate into 2 glasses and chill about 30 min until it sets. Meanwhile, shake the vodka, schnapps, liqueur, and cream in a cocktail shaker filled 1/3 full with ice. Dip the glasses in white chocolate and crushed candy canes for the rim. Pour the mixture into the prepared glasses. Garnish with whipped cream and peppermint bits.

Peppermint White Chocolate Cocktail

4 oz vanilla vodka

2 oz peppermint schnapps

2 oz white chocolate liqueur

2 oz light cream

4 candy canes, chopped

1/4 c melted white chocolate

Drizzle white chocolate into 2 glasses and chill about 30 min until it sets. Meanwhile, shake the vodka, schnapps, liqueur, and cream in a cocktail shaker filled 1/3 full with ice. Dip the glasses in white chocolate and crushed candy canes for the rim. Pour the mixture into the prepared glasses. Garnish with whipped cream and peppermint bits.