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RECIPES FROM OUR BOOKS

Enjoy the signature cocktail of the Kennedy Reeves Cozy Cocktail Cruise Mystery Series

SunRumbrella

Vera's Old Fashioned

Vera's Old Fashioned

2 PARTS PINEAPPLE JUICE

2 PARTS ORANGE JUICE

1 1/2 PARTS RUM

LIME JUICE

GRENADINE SYRUP

CITRUS SLICES

CRUSHED ICE


COMBINE ALL INGREDIENTS IN A LARGE CONTAINER. POUR OVER CRUSHED ICE. GARNISH WITH CITRUS SLICES AND PAPER UMBRELLAS


CLICK ON OUR VIDEO TAB TO SEE IT BEING MADE

There's a bourbon-based cocktail in every Kennedy Reeves Cozy Cocktail Cruise Mystery

Vera's Old Fashioned

Vera's Old Fashioned

Vera's Old Fashioned

½ TSP SUGAR

3 DASHES OF ORANGE BITTERS

1 TSP WATER

2 OZ BOURBON

ORANGE PEEL


ADD THE SUGAR AND BITTERS TO A ROCKS GLASS AND ADD WATER AND STIR UNTIL THE SUGAR IS NEARLY DISSOLVED. THEN, POUR INTO A CHAMPAGNE FLUTE, ADDING BOURBON AND STIRRING GENTLY TO COMBINE. EXPRESS THE OIL OF AN ORANGE PEEL OVER THE GLASS, AND DROP IT IN.  

The Alaska Martini is a favorite on A Heist on the Ice one of the Kennedy Reeves Mysteries

The Alaska

Vera's Old Fashioned

MONIQUE'S FRENCH 75

2 OZ DRY GIN

3/4 OZ YELLOW CHARTREUSE

2 DASHES OF ORANGE BITTERS

ORANGE PEEL


IN A MIXING GLASS FILLED WITH ICE, ADD ALL INGREDIENTS EXCEPT THE ORANGE PEEL. SHAKE OR STIR FOR 30-45 SECONDS UNTIL WELL CHILLED. STRAIN INTO A CHILLED MARTINI GLASS. TWIST ORANGE PEEL OVER THE DRINK TO EXPRESS OILS AND GARNISH.

MONIQUE'S FRENCH 75

MONIQUE'S FRENCH 75

MONIQUE'S FRENCH 75

1 OUNCE GIN

½ OUNCE FRESH LEMON JUICE

½ OUNCE SIMPLE SYRUP

3 OUNCES CHAMPAGNE

LEMON TWIST


COMBINE GIN, LEMON JUICE, AND SIMPLE SYRUP IN A SHAKER WITH ICE AND SHAKE UNTIL WELL-CHILLED. STRAIN INTO A CHAMPAGNE FLUTE. TOP WITH CHAMPAGNE. GARNISH WITH A LEMON TWIST.

There's a bourbon-based cocktail in every Kennedy Reeves Cozy Cocktail Cruise Mystery

SMOKY ABBOTT

MONIQUE'S FRENCH 75

SMOKY ABBOTT

3/4 OUNCE SIMPLE SYRUP

1 1/2 OUNCES BOURBON

1/2 OUNCE MEZCAL

3/4 OUNCE FRESH PINEAPPLE JUICE

MAPLE SYRUP TO TASTE


COMBINE ALL INGREDIENTS IN A COCKTAIL SHAKER. ADD ICE AND SHAKE. STRAIN INTO AN ICE-FILLED GLASS, AND GARNISH WITH ORCHID.

What's better than a decadent chocolate cocktail? Drinking it while reading a Kennedy Reeves Mystery

THE SNOWFALL

MONIQUE'S FRENCH 75

SMOKY ABBOTT

CHOCOLATE SYRUP

1 OZ. OF BAILEYS IRISH CREAM

1 OZ. OF FRANGELICO

1 OZ. OF KAHLUA

WHIPPED CREAM

DARK CHOCOLATE SHAVINGS


POUR CHOCOLATE SYRUP ONTO A SHALLOW PLATE AND DIP THE RIM OF A MARTINI GLASS INTO THE CHOCOLATE SYRUP. THEN DRIZZLE THE INSIDE OF THE GLASS WITH ADDITIONAL CHOCOLATE SYRUP. ADD BAILEYS, FRANGELICO, AND KAHLUA TO A COCKTAIL SHAK

CHOCOLATE SYRUP

1 OZ. OF BAILEYS IRISH CREAM

1 OZ. OF FRANGELICO

1 OZ. OF KAHLUA

WHIPPED CREAM

DARK CHOCOLATE SHAVINGS


POUR CHOCOLATE SYRUP ONTO A SHALLOW PLATE AND DIP THE RIM OF A MARTINI GLASS INTO THE CHOCOLATE SYRUP. THEN DRIZZLE THE INSIDE OF THE GLASS WITH ADDITIONAL CHOCOLATE SYRUP. ADD BAILEYS, FRANGELICO, AND KAHLUA TO A COCKTAIL SHAKER FILLED WITH ICE. SHAKE WELL AND STRAIN INTO GLASSES. ADD WHIPPED CREAM AND GARNISH WITH DARK CHOCOLATE SHAVINGS.

Enjoy a Subpoena Colada while reading a Kennedy Reeves Cozy Cocktail Cruise Mystery

SUBPOENA COLADA

BARRISTER’S BOURBON SLUSH

BARRISTER’S BOURBON SLUSH

3 OUNCES WHITE RUM

2 OUNCES GOLD RUM

2 CUPS ICE

1/4 CUP PINEAPPLE CHUNKS

3 OUNCES PINEAPPLE JUICE

3 OUNCES CREAM OF COCONUT

PINEAPPLE WEDGE FOR GARNISH


COMBINE ALL INGREDIENTS IN A BLENDER. PULSE UNTIL SMOOTH. POUR INTO A TALL GLASS AND GARNISH WITH A SLICE OF PINEAPPLE AND AN UMBRELLA STRAW.

There's a bourbon-based cocktail in every Kennedy Reeves Cozy Cocktail Cruise Mystery

BARRISTER’S BOURBON SLUSH

BARRISTER’S BOURBON SLUSH

BARRISTER’S BOURBON SLUSH

1 CUP WATER

1 BLACK TEA BAG

3 CUPS WATER

1 CUP BOURBON

1/2 CUP SUGAR

1 CUP ORANGE JUICE

1 CUP LEMONADE (MORE IF YOU LIKE MORE PUCKER POWER)

3 CUPS WATER

ROSEMARY SPRIGS


BOIL ONE CUP OF WATER AND STEEP THE TEABAG FOR 5 MINUTES. ALLOW TO COOL. COMBINE ALL INGREDIENTS IN A LARGE CONTAINER. FREEZE UNTIL SLUSHY (4-6 HOURS, DEPENDING ON YOUR FREEZER). GARNISH WITH A SPRING OF ROSEMARY.

SHADY SHYSTER SHANDY

BARRISTER’S BOURBON SLUSH

Maple Vodka Apple Cider

6 OUNCES PILSNER BEER 

6 OUNCES LEMONADE 

LEMON SLICE


POUR BEER INTO A PILSNER GLASS TO REACH HALFWAY (ABOUT 8 OUNCES). TOP OFF WITH LEMONADE AND GARNISH WITH LEMON SLICE.


CLICK ON OUR VIDEO TAB TO SEE IT BEING MADE

Maple Vodka Apple Cider

Maple Vodka Apple Cider

Maple Vodka Apple Cider

1 ½ OUNCES MAPLE SYRUP VODKA

10 OUNCES HOT APPLE CIDER

CINNAMON

COMBINE WARM CIDER AND VODKA IN A MUG. DUST WITH CINNAMON FOR GARNISH.


CLICK ON OUR VIDEO TAB TO SEE IT BEING MADE

Recipe for Slow Cooker Apple cider and Maple Infused Vodka Here

MYSTERY MANHATTAN

Maple Vodka Apple Cider

MYSTERY MANHATTAN

½ OUNCE SWEET VERMOUTH

2 OUNCES WHISKEY OR BOURBON

1 OUNCE SWEET TEA

2 DASHES AROMATIC BITTERS

1 DASH ORANGE BITTERS

ICE

MARASCHINO CHERRY


FILL A COCKTAIL SHAKER WITH ICE AND ADD ALL INGREDIENTS, SHAKING UNTIL WELL CHILLED. STRAIN INTO A COCKTAIL GLASS AND GARNISH WITH A CHERRY.

LAVENDER GIMLET

Maple Vodka Apple Cider

MYSTERY MANHATTAN

2 OUNCES GIN

1 OUNCE SAINT GERMAIN

½ OUNCE LIME JUICE

3-5 DROPS COCKTAIL LAVENDER*


COMBINE ALL INGREDIENTS INTO AN ICE-FILLED COCKTAIL SHAKER AND SHAKE UNTIL COLD, POURING INTO A COCKTAIL GLASS. 


*TO MAKE COCKTAIL LAVENDER: ½ CUP FOOD GRADE LAVENDER, 1 CUP VODKA, PURPLE FOOD DYE. COMBINE LAVENDER AND VODKA IN A SEALABLE JAR AND REFRIGERATE FOR

2 OUNCES GIN

1 OUNCE SAINT GERMAIN

½ OUNCE LIME JUICE

3-5 DROPS COCKTAIL LAVENDER*


COMBINE ALL INGREDIENTS INTO AN ICE-FILLED COCKTAIL SHAKER AND SHAKE UNTIL COLD, POURING INTO A COCKTAIL GLASS. 


*TO MAKE COCKTAIL LAVENDER: ½ CUP FOOD GRADE LAVENDER, 1 CUP VODKA, PURPLE FOOD DYE. COMBINE LAVENDER AND VODKA IN A SEALABLE JAR AND REFRIGERATE FOR TWO DAYS. STRAIN THE MIXTURE THROUGH A FINE MESH SIEVE OR A PIECE OF CHEESECLOTH AND ADD PURPLE FOOD DYE TO REACH THE DESIRED COLOR LEVEL.

MISSISSIPPI MINT JULEP

MISSISSIPPI MINT JULEP

MISSISSIPPI MINT JULEP

8 MINT LEAVES

1/4 OUNCE SIMPLE SYRUP

2 OUNCES BOURBON

CRUSHED ICE

MINT SPRIGS


IN A ROCKS GLASS, MUDDLE THE SIMPLE SYRUP AND MINT SPRIGS. (NOTE: DON’T MUDDLE TOO LONG AS IT MAY GIVE THE DRINK A BITTER TASTE.) FILL THE GLASS HALFWAY WITH ICE AND ADD ONE OUNCE OF BOURBON. STIR, ADDING MORE ICE AND BOURBON UNTIL THERE IS FROST ON THE OUTSIDE OF TH

8 MINT LEAVES

1/4 OUNCE SIMPLE SYRUP

2 OUNCES BOURBON

CRUSHED ICE

MINT SPRIGS


IN A ROCKS GLASS, MUDDLE THE SIMPLE SYRUP AND MINT SPRIGS. (NOTE: DON’T MUDDLE TOO LONG AS IT MAY GIVE THE DRINK A BITTER TASTE.) FILL THE GLASS HALFWAY WITH ICE AND ADD ONE OUNCE OF BOURBON. STIR, ADDING MORE ICE AND BOURBON UNTIL THERE IS FROST ON THE OUTSIDE OF THE GLASS. TO GARNISH, FIRMLY SLAP A SPRIG OF MINT ON THE BACK OF YOUR HAND TO RELEASE THE AROMATIC OILS.

THE ROUGH DRAFT

MISSISSIPPI MINT JULEP

MISSISSIPPI MINT JULEP

3/4 OUNCE VODKA

3/4 OUNCE RUM

3/4 OUNCE TEQUILA

3/4 OUNCE GIN

3/4 OUNCE TRIPLE SEC

3/4 OUNCE SIMPLE SYRUP OR SWEET AND SOUR MIX

3/4 OUNCE LEMON JUICE

COLA TO TOP

LEMON OR LIME SLICE

FILL A COCKTAIL SHAKER WITH ICE AND COMBINE ALL INGREDIENTS (EXCEPT COLA AND CITRUS SLICE). COVER AND SHAKE. POUR CONTENTS INTO A TALL GLASS, TOP OFF WITH COLA, AND GARNISH WITH A LEMON OR LIME SLICE.

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