Smore's Martini

We like to go to a restaurant nearby that has an amazing Smore's Martini on the menu. One night after dinner, I was staring down that martini on the menu but I was just not quite in the mood for it yet. We decided to take matters into our own hands and make them ourselves.

Smore's Martini

Vanilla Absolut
Frangelico
Godiva White Chocolate Liqueur
Creme de Cocoa
2 Graham Crackers
2 large marshmallows
water

1. Crush graham crackers and put graham cracker dust into a bowl. Put about 1/2 inch of water into a bowl. Dip the rim of your martini glass into the water and then the graham cracker to create a nice graham cracker rim on the glass
2. In a martini shaker, Add ice and equal parts of Vanilla Absolut, Frangelico, Godiva White Chocolate Liqueur, Creme de Cocoa. Shake
3. Pour into cracker-rimmed glasses (straining out the ice) and top with a marshmallow.

AEM

Kahlua & Cubes

Why not spice up the after-dinner world with a nice mix of Kahlua and coffee cubes? It's fun and delicious!

Kahlua & Cubes

1 cup of coffee
1/2 cup skim milk
1/2 cup fat free half-and-half
2 shots Kahlua (or as your heart desires)

1. Freeze coffee in ice cube tray
2. Add coffee cubes to each glass. Add half the milk, half-and-half and Kahlua to each glass.
3. Enjoy!

As a side note, we tried it a second time with about 1/4 cup skim milk and equal parts Kahlua, Creme de Cocoa, and Godiva White Chocolate Liqueur. Also delicious.

AEM

Life gave me lemons, so I made Limoncello

We have a lemon tree in our backyard and apparently it starts producing a ridiculous amount of lemons just before Christmas. After giving a ton of them to my neighbors (by "giving" I mean almost forcing/begging them to take them) one of them suggested making limoncello. I laughed and thought it was a funny and interesting idea and left it at that. Later that night I looked up recipes and realized it is super easy to make so I got to work!

 

Limoncello

12 lemons
1 750-ml bottle of vodka or grain alcohol (I used Everclear)
3 1/2 cups water
2 1/2 cups sugar

1. Use a vegetable peeler to remove the peel from the lemons. Mine peeled well with no pith (the gross white stuff) but if yours down, trim that pith off. Place the peels in a 2-quart pitcher. Pour the alcohol over the lemon peels, cover, and let sit at room temperature for at least 4 days.

2. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves. It should take about 5 minutes. Cool. Pour the sugar syrup over the alcohol/peel mixture. Recover and let stand overnight.
3. Strain through a mesh strainer and discard the peels. Transfer into bottles and refrigeration until cold. I put ours in the freezer.

Original Recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe/index.html


AEM