Cinnabon gives lemonade a twist by adding strawberry syrup. It’s a simple clone when you snag some Hershey’s strawberry syrup (near the chocolate syrup in your supermarket), and a few juicy lemons. But if it’s a bit of a caffeine buzz you’re looking for — enhanced by a killer chocolate rush — it’s the Mochalatta Chill you’ll want to whip up.
Brew some double-strength coffee (see Tidbits) and let it cool off, then get out the half & half and chocolate syrup. Man, these sippers are just too dang easy!

Strawberry Lemonade
1/2 cup lemon juice (from 3-4 fresh lemons)
1/4 cup sugar
2 cups water
2 tablespoons Hersheyís strawberry syrup

1. Mix ingredients together in a pitcher. Serve over ice.
Makes 2 drinks.

Mochalatta Chill
1 cup double strength coffee, cold (see Tidbits)
1 cup half and half
1/2 cup Hershey’s chocolate syrup

Topping
whipped cream

1. Combine all ingredients in a small pitcher. Stir well or cover and shake. Pour over ice in two 16 ounce glasses, and top with whipped cream.
Makes 2 large drinks.

Tidbits
Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.

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Burt Baskin and Irv Robbins’ idea to franchise their ice
cream stores for rapid growth was so inspired that the
company’s former milk shake machine salesman, Ray Kroc,
adopted the technique to successfully expand his new chain
of McDonald’s hamburger outlets.
Ice cream is this chain’s staple. So this coffee drink,
unlike the Frappuccino made famous by Starbucks, requires
adding ice cream for a creamy texture and rich taste.
If you’ve got a blender you can clone either of the two
varieties of this refreshing coffee beverage. For
chocoholics bent on everything mocha, just add some
chocolate syrup to the mix.

Cappuccino
1 cup double-strength coffee (see Tidbits)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes

Garnish
whipped cream
cinnamon

1. Combine the strong coffee, milk and sugar in a blender
and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth
and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add
whipped cream to the top of each drink followed by a sprinkle
of cinnamon.
Makes 2 large drinks.

Mocha
For this version, add 2 tablespoons of chocolate syrup to
the recipe above and prepare as described.

Tidbits
Make double-strength coffee in your coffee maker by adding
half the water suggested by the manufacturer. Allow coffee
to chill in the refrigerator before using it in this recipe.

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Okay, wash out the blender; this one’s been
begging to be cloned for years now. Arby’s
famous Jamocha Shake was one of the first frozen
coffee drinks to gain popularity, even before
Starbucks pummeled us with Frappuccinos. This
thick drink is actually more milk shake than
coffee drink, but if you like the original,
you’ll love this easy-to-make clone that serves two.

1 cup cold coffee
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup

1. Combine the coffee, milk, and sugar in a blender and
mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high
speed until smooth and creamy. Stop blender and stir mixture
with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.

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You can use this recipe to make any kind of fruit daiquiri. Just substitute 2 ounces (about 1/2 cup) of fruit (such as melon, peaches, strawberries, apricots, litchis, kiwi or mango) for the banana. If you like, you can also replace the maraschino with a complementary liqueur or brandy (Midori with melon, peach brandy with peaches, etc.). Garnish with the mint sprig and a piece of whatever fruit went into the mix, skewered on a cocktail pick.

Serving: 1

1 1/2 ounces silver rum
1/2 large banana (about 4 ounces)
1/2 ounce lime juice
1 teaspoon simple syrup
1/2 ounce maraschino liqueur
1 cup crushed ice
1 sprig mint, for garnish
1 slice banana, on a cocktail pick for garnish
Old-fashioned or large cocktail glass

Blend the rum, banana, lime juice, syrup, maraschino liqueur and ice in an electric blender until smooth, about 15 seconds. Pour into the glass and garnish with the mint sprigs and skewered banana slice.

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This Italian-style cocktail combination is very popular in Buenos Aires, Argentina. Though you can find many variations on this classic, some of which include peach schnapps and other liqueurs, the simplest one seems to be the most elegant and tasty. Served in a champagne flute, this light cocktail is a great way to start any evening or party.

Serving: 1

3 ounces peach nectar
5 ounces cold Spanish sparkling wine or dry champagne
1 thin peach slice and 1 raspberry, for garnish

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the original authentic recipe from Havana Cuba

1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves

1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda

Place the mint leaves into a long mojito glass (often called a “collins” glass) and squeeze the juice from a cut lime over it.  You’ll want about two ounces of lime juice, so it may not require all of the juice from a single lime.  Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn’t available).  Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste).  Garnish with a mint sprig.

** Optional ** While the following isn’t the authentic original Bodeguita del Medio Cuban recipe for a mojito, some people will take half of the juiced lime and cut into into four wedges to add to the glass.  Another variation is to add Angostura bitters to cut the mojito’s sweetness, which is a popular version in Havana hotels although not the true Bodeguita recipe.  Some Cubans also use “guarapo” in place of the powdered sugar, which is a sugar cane syrup available in the Latin food section of some supermarkets and definitely in online Latin grocery stores (typically sold in 12 ounce cans just like soft drinks).

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• 1/2 part Jim Beam® Black

• 1 DeKuyper® Peachtree Schnapps

• Splash cranberry juice

Mix Jim Beam® Black with DeKuyper® Peachtree Schnapps; add a splash of cranberry juice; serve in a martini glass with a sugar rim

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• 1 part Jack Daniel’s® Tennessee Whiskey
• 1 part triple sec
• 1 part sour mix
• 2 parts Coke®

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1-1/2 parts Jim Beam® Bourbon
1 lemon juice
1/2 teaspoon sugar
To 1 part lemon juice add ½ teaspoon sugar, add 1 ½ parts Jim Beam® Bourbon. Garnish with lemon or orange wedge and a cherry.

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The Old-fashioned is a classic whiskey cocktail that has been served since around 1880 at the Pendennis Club in Louisville, Kentucky and is (disputedly) the first drink referred to as a cocktail. It is the perfect ideal of what a cocktail should contain: a spirit, a sweet, a bitter, a sour and water. Typically, the Old-fashioned is made with bourbon, however you can experiment with other types of whiskey for an equally excellent drink. Have a light old-fashioned with Canadian whiskey or one that’s more sour with a Tennessee whiskey. Club soda is often used to top off this drink, but this is not a traditional method.

INGREDIENTS:

• 1 sugar cube
• 2-3 dashes Angostura bitters
• 2 orange slices
• 3 oz bourbon
• maraschino cherry for garnish

PREPARATION:

1. Place the sugar cube at the bottom of an old-fashioned glass.
2. Saturate the cube with the bitters.
3. Add one orange slice.
4. Muddle these ingredients.
5. Fill the glass with ice cubes.
6. Add the bourbon.
7. Stir well.
8. Garnish with a second orange slice and a maraschino cherry.

source: http://cocktails.about.com

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