[Photograph: Robyn Lee]
3/4 cup whole milk
3 tablespoons unsweetened cocoa powder
2 cups chocolate ice cream (about 12 ounces / 4 medium scoops)
1/2 cup mint chip ice cream (about 3 ounces / 1 medium scoop)
1 ounces peppermint schnapps or ULLR Peppermint Cinnamon Schnapps
1 ounce blanco tequila
16 Thin Mint cookies, plus additional for garnish
Garnish: whipped cream and crumbled Thin Mints
Add milk and cocoa powder to a blender and blend until well mixed.
Add chocolate ice cream and mint chip ice cream, mint schnapps, tequila, and Thin Mints to blender. Purée until smooth. Divide between serving glasses. Garnish with whipped cream and crumbled Thin Mints.
3 Pinnacle Whipped Cream Vodka
2 White Chocolate Irish Cream
1 Vanilla Vodka
Shake well with ice!
Chocolate Syrup, rim glass
Graham cracker, crushed, rim glass
Toasted Marshmallow (mini or regular), garnish drink
4 cl (1.18 oz) Vodka
2 cl (0.59 oz) Cream
2 cl (0.59 oz) Cream of coconut
2 cl (0.59 oz) Curaçao, blue
10 cl (2.96 oz) Pineapple Juice
Recipe instructions for a Swimming Pool:
To mix a Swimming Pool Cocktail use the following instructions.
Chill a hurricane glass with ice and pour it out when you are ready to pour the ingredients in the glass.
Pour pineapple juice, vodka, cream and cream of coconut with ice into a blender.
Blend until smooth.
Pour into a Hurricane glass.
Float the blue curacao on top and serve it.
Add a straw and garish with a slice of pineapple and a cherry.
Enjoy your Swimming Pool!
The Swimming Pool Cocktail was invented 1979 by Charles Schumann in Munich.
Yields 24-30 Strawberry Margarite Jello Shooters
Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
Use a huller or apple corer to empty out the strawberry.
Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
Check each strawberry and make sure there is not a hole in the bottom before you start filling.
1 box Strawberry Jell-O, 3oz.
8 ounces tequila, preferably reposado or blanco
6 ounce Cointreau
Salt (OR sugar) for garnish
Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.
Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.
- 2 parts vanilla vodka
- 1 part white creme de cacao
- 1 1/2 parts white chocolate Irish cream
- Garnish with white chocolate girls or cake sparkles (or if you are like us, both!
Modified Recipe from the Inverness Hotel, Englewood Colorado
SPECIAL EQUIPMENT: Cocktail shaker, martini glasses, and lots of ice
½ ounce Grenadine
2 ounces Van Gogh Vanilla Vodka
2 ounces pineapple juice
Cherry and lime twist, speared
• Fill the bottom of the martini glass with Grenadine
• Fill a cocktail shaker ¾ full of ice. Add the vodka and pineapple juice and vigorously shake for 20-25 seconds to create an icy foam.
• Slowly pour the pineapple foam down the side of the martini glass so it runs to the top of the Grenadine as a separate layer.