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chick drinks

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1 lime, halved
Kosher salt
1/2 cup freshly squeezed lime juice (5 limes)
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 cup Triple Sec
1 cup white tequila
2 cups ice, plus extra for serving

If you like margaritas served in a glass with salt, rub the outside rims of 6 glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.

sea breeze

Fill a highball glass with ice. Pour the vodka, cranberry, and grapefruit juice over the ice. Stir gently. Squeeze the lime into the drink, then drop it into the glass. Serve.

green apple martinis

In a cocktail shaker filled with ice, combine vodka, schnapps, lemonade and lemon-lime soda. Cover and shake vigorously. Dip rim edge of martini glasses in a shallow dish with 1/4-inch water, then in a shallow dish with 1/4-inch of equal parts sugar and cinnamon mixture. Strain shaken mixture into prepared glasses and serve.

mom's eggnog

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.  

mom's hot chocolate

In a saucepan, bring the milk and cream to a low boil. Remove from the heat.

Whisk the cocoa and vanilla into the milk. Add the sugar and simmer over medium heat, stirring, until the sugar is dissolved. Add the coffee liqueur and rum and stir well.

Remove from the heat and pour into 4 mugs. Top with a spoonful of whipped cream and grated chocolate. Serve with love.

catholic bloody mary  (stolen from the commander in n'orleans)

1 1/2 ounces vodka
1 teaspoon prepared horseradish, any color
1 teaspoon or 2 splashes Worcestershire sauce
2 dashes Garden Hot Sauce, recipe follows, or hot sauce of your choice
1/2 cup vegetable or tomato juice

Garnish:
Creole Seafood Seasoning, recipe follows, or store-bought, to taste
1 medium-sized pickled pepper, skewered with sugar cane or toothpick
1 medium-sized piece pickled okra, skewed with a sugarcane or toothpick

Place ice cubes in an Old Fashioned glass until it's 2/3 full. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, then let rest in the shaker. Wet the rim of the glass and coat the entire rim with Creole seasoning. Pour the drink back into the glass and garnish with the pepper and the okra.

Although at Commander's they  use sugarcane skewers, out-side of the south you may not be able to buy it very readily, so skewer with toothpicks instead.

Garden Hot Sauce:
1 1/2 pounds ripe hot peppers (cayenne, jalapeno, or habanero, etc. or a combination)
1 cup kosher salt
3 cups white vinegar

Rinse the peppers with cold water and dry them with a paper towel. Remove the stems and chop them coarsely. Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours. All that salt is there mostly to promote ripening of the peppers.

Add the vinegar, and puree with a hand blender or in a food processor. Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate.

As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar. (The salting step isn't necessary for these additions.) When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor ? at least 2 months, or longer.

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© 2002, 2003 jacqueline christina noguera