Well, I did the Wonkatini™. Now here is the Willy Collins™.
Make lemonade and ice blue raspberry lemonade Kool-Aid flavors.
Pour into ice cube trays and freeze.
Place ice cubes (4 yellow to 1 blue) in a Collins glass (tall, 10-14 fl. oz.).
Pour over ice cubes:
Stir to combine.
Garnish with a chocolate-covered cherry on a stem.
This recipe is ©2014 A. T. Kettle, Confecgineer™ {a business}. All rights reserved. Reduplication of this recipe without the consent of the author is prohibited.
This has a very odd taste, like the scotch is fighting with the lemonade. I think the sweet & sour adds way too much sour for this to work the way I wanted it to. On my next go round, I think I will replace the sweet & sour with simple syrup, like in the original Collins recipe. Again, the butter is too light; it is completely lost in the other strong flavors. I will have to make a stronger butter scotch infusion if this drink is to work. I am going to leave the ice cubes to melt and see what color it turns into.
The pictures on the page appear smaller than they are. To see them larger, simply double click on the picture. Also, I always welcome your constructive criticism. Click on the Comment link below next to the icon of a pencil; it may say “No” or have a number in front of it.
©2014 Karl Arthur Haefner. All rights reserved.
Make lemonade and ice blue raspberry lemonade Kool-Aid flavors.
Pour into ice cube trays and freeze.
Place ice cubes (4 yellow to 1 blue) in a Collins glass (tall, 10-14 fl. oz.).
Pour over ice cubes:
- 1 fluid ounces of butter-infused scotch (yet, Wonka's butter scotch)
- 2 fluid ounce of Sweet & Sour mix
Stir to combine.
Garnish with a chocolate-covered cherry on a stem.
This recipe is ©2014 A. T. Kettle, Confecgineer™ {a business}. All rights reserved. Reduplication of this recipe without the consent of the author is prohibited.
This has a very odd taste, like the scotch is fighting with the lemonade. I think the sweet & sour adds way too much sour for this to work the way I wanted it to. On my next go round, I think I will replace the sweet & sour with simple syrup, like in the original Collins recipe. Again, the butter is too light; it is completely lost in the other strong flavors. I will have to make a stronger butter scotch infusion if this drink is to work. I am going to leave the ice cubes to melt and see what color it turns into.
The pictures on the page appear smaller than they are. To see them larger, simply double click on the picture. Also, I always welcome your constructive criticism. Click on the Comment link below next to the icon of a pencil; it may say “No” or have a number in front of it.
©2014 Karl Arthur Haefner. All rights reserved.
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