Joes Place Fine Wine & Spirits
1 3 3 0  E a s t  A l a m e d a - N o r m a n  O k l a h o m a

Recipes & Food Guide

Here's some new Cocktails to give a try!

MAIDEN'S PRAYER
¾ Oz. Gin
¾ Oz. Cointreau
1 tsp. Lemon Juice 
1 tsp. Orange Juice
Combine with ice. Shake well. Strain and add ice. Lillet can be used in place of the Cointreau, with 2 teaspoons each of Calvados and Apricot brandy instead of the juices.

POLLY'S SPECIAL
1 Oz. Scotch
2 Tsp. Cointreau
2 Tsp. Grapefruit Juice
Combine with ice; Shake well. Strain and add ice.

MARCIA DELANO
2 Oz. Rum
1 Oz. Brandy
1 Egg
1 Tbs. Sugar
Beat the egg with the sugar until foamy; Combine it with the Brandy and Rum; Add boiling water and stir. Top with nutmeg.

BETSY ROSS
1½ Oz. Brandy
1½ Oz. Port
A few drops of Curacao
A few dashes of Angostura Bitters
Combine with ice, shake well and strain.
Add ice.

TOM COLLINS
2 oz. Gin
1 ½ oz. Lemon juice
1 ½ tsp. Sugar syrup
Club soda
Combine everything except the soda; stir well and add ice. Fill glass with soda and decorate with a cherry.

ULYSSES
1 oz. Brandy
1 oz. Dry vermouth
1 oz. Cherry brandy
Combine with ice; shake well. Strain and add ice. Touch it up with a twist of orange.

ADMIRAL COCKTAIL
1 oz. Bourbon
1 ½ oz. Dry vermouth
½ Lemon
Combine with ice; shake. Strain. Squeeze in the lemon juice, stir, and drop in the peel. Add ice.

APPENDECTOMY
6 oz. gin
1 ½ oz. Lime juice
¾ oz. Grand Marnier
1 egg white
Combine with ice; shake extremely well. Serves two. Strain into a goblet or split in two old-fashioned glasses over ice.

COSMOPOLITAN
1 oz. Vodka
1/2 oz. Triple Sec
1 oz. Cranberry Sauce
1/2 oz. Lime Juice
Place all ingredients in shaker with cracked ice. Cover and shake vigorously and strain into a chilled Martini glass. Twist lemon zest to release oils and add to drink.

CAPE CODDER
2 oz. Vodka
4 oz. Cranberry Juice
Juice of half a lemon 
Chilled Club Soda (optional)
Shake first 3 ingredients with ice and strain into a chilled collins glass over ice cubes. Top with soda if desired. 

PARISIAN
1 oz. Gin
1 oz. Dry Vermouth
1 oz. Crème de Cassis
Shake ingredients with ice and strain into a chilled cocktail glass.

CUBAN SPECIAL
1 Oz White Rum
½ tsp Curacao (White or Blue)
¾ Oz Pineapple juice
¾ Oz Lime juice 
1 Pineapple stick
Combine (except Pineapple stick) with ice
Shake well, strain, add ice and serve with pineapple stick

PINK SQUIRREL COCKTAIL
1 oz Crème de Noyaux
1 oz White Crème de Cocao
1 oz light cream
Shake ingredients with ice and strain into a chilled cocktail glass.

TIGER'S MILK
1 oz pineapple juice
1 oz grapefruit juice
1 oz gin or vodka
Shake ingredients with ice and pour into chilled cocktail glass.

BRAVE BULL 
1 ½ oz Tequila
1 ½ oz Coffee liqueur
twist of lemon peel
Stir liquid ingredients with ice and strain into a chilled Old-Fashioned glass over ice, garnish with lemon peel.

BLACK HAWK COCKTAIL
1 ½ Bourbon
1 ½ Sloe Gin
Maraschino Cherry
Stir liquid ingredients with ice and strain into a chilled cocktail glass. Garnish with the cherry.

ORANGE BLOOM
1 oz. Gin
2 Tsp. Cointreau
2 Tsp. Sweet Vermouth
Combine with ice; shake. Strain and add ice. Top with a cherry.

QUADRUPLE PINEAPPLE
6 oz. White Rum
3 oz. orange juice
2 Tbs. Sherry
1 Tsp. Lime juice
Combine with ice; shake well. Strain and add ice.

SLOE LIME FRAPPE
1 Tbs. Sloe Gin
1 Tbs. White Rum
1 Tbs. Lime Liqueur
Combine without ice; stir well. Pour over crushed ice and decorate with a slice of lime.

WATERMELON COOLER
2 ¼ oz. White Rum
2 Tsp. Lime juice
1 ½ Tsp. Sugar syrup
4 oz. diced seeded watermelon
4 oz. crushed ice
Combine in a blender at a low speed for 15 seconds. Strain; add ice to fill the glass. Decorate with a slice of lime.

CHERRY COBBLER
1 ½ oz. Gin
2 Tsp. Cherry Heering 
2 Tsp. Crème de Cassis
2 Tsp. Lemon juice 
1 ½ Tsp. Sugar syrup
Combine the liquors, lemon juice and sugar syrup with ice; shake well. Strain over ice and decorate with a lemon slice and cherry.

DOLLY HOSKINS
1 ½ oz. Gin
1 oz. Peach Brandy 
1 tsp. Grenadine
½ oz. heavy cream or half-n-half
Place ingredients in shaker with 5 or 6 ice cubes, cover and shake vigorously. Pour into chilled glass.

GAUGUIN
2 oz. light Rum
½ oz. passionfruit syrup
½ oz. lemon juice
½ oz. lime juice 
½ cup crushed ice 
maraschino cherry
Put first 5 ingredients in a blender and blend at low speed for 15 seconds. Pour into chilled Old-Fashioned glass. Garnish with Cherry. 

HOP TOAD 
1 ½ oz. light Rum
1 ½ oz. Apricot Brandy
2 tsp. Fresh lime juice
Shake all ingredients together with cracked ice and strain into chilled cocktail glass.

KANGAROO COCKTAIL
½ Oz. Vodka
¾ Oz. dry Vermouth
twist of lemon peel
Stir vodka and vermouth with ice and strain into a chilled cocktail glass or into an Old-Fashioned
glass over ice cubes. Garnish with lemon peel.

SHADY LADY
11/2 Oz. Tequila
1 Oz. Cranberry Juice
½ Oz. Apple Brandy
1 tsp. Fresh Lime Juice
Place ingredients in shaker with ½ cup cracked ice. Cover and shake vigorously several times. Pour into sour glass filled halfway with cracked ice. Serve with small straw.

XYZ COCKTAIL
1 ½ Oz. Dark Rum
¾ Oz. Triple Sec
¾ Oz. Lemon Juice
Shake ingredients with ice and strain into a chilled cocktail glass.

MAJOR BAILEY
2 oz. Gin
1 tsp. Powdered sugar
several drops of lime juice
several mint leaves
Muddle the sugar, juice and leaves on the bottom of a julep glass. Fill with crushed ice; pour in the gin and stir briskly until the glass begins to frost.

OLD PAL
1 1/4 oz. Whiskey
2 tsp. Sweet Vermouth
2 tsp. Grenadine
Combine with ice; Shake. Strain and add ice.

VODKA GRAND MARNIER
1 ½ oz. Vodka 
2 tsp. Lime juice
2 tsp. Grand Marnier
Combine with ice; Shake well. Strain and add ice. 
Decorate with a slice of orange.

MIAMI BEACH 
2 oz. Scotch Whiskey
2 oz. Dry Vermouth
2 oz. Grapefruit Juice
Pour into highball glass half-filled with cracked ice and stir gently. Top off, if desired, with a little more 
Grapefruit Juice before serving.

PRALINE PIE CRUST!
2 oz. White chocolate, roughly chopped
4 oz. Almond Paste
¼ cup sugar
2 oz. Cornflakes
Melt chocolate with almond paste and sugar in a double boiler. Puree in food processor with cereal and 1 or 2 tspn of water as necessary to form a thick dough-like paste. Use rolling pin to roll to 1/8 in. 
thick between sheets of parchment and chill.

APPLE DUBONNET
1 ½ oz. Calvados
1 ½ oz. Dubonnet
Combine with ice; shake well. Strain, add ice and top with a slice of lemon.

COCONUT COOLER
1 ½ oz. White Rum
1 oz. Cream of Coconut
1 oz. Heavy Cream
4 oz. Crushed ice
1 Coconut
Chop off the top of a coconut, nearest the eyes; save the juice. Combine remaining ingredients with 2 oz. of the coconut juice in blender on high for 15 sec. 
Strain into cleaned coconut shell for serving.

WEEP NO MORE
1 ½ oz. Dubonnet
1 ¼ oz. Brandy 
2 tbs. Lime juice
A few drops of Maraschino
Combine with ice, shake well, strain and add ice

MELON BALL
1 oz Vodka
½ oz melon liqueur
3 oz Orange Juice
Shake ingredients with ice. Strain into cocktail glass.

MATADOR 
1oz Tequila
2 oz Pineapple Juice
Juice of ½ Lime
Shake ingredients with ice and strain into chilled glass. May also be blended with ice for frozen var.

HOT BUTTERED RUM
1 lump sugar
½ cinnamon stick
2 cloves (opt.)
Slice of Lemon
6 oz boiling water
½ oz butter
2 oz nutmeg
Put sugar and spices except nutmeg in a heated mug and add boiling water. Add butter and rum, stir and sprinkle with nutmeg.

RUM TODDY
2 oz Rum
1 lump sugar
boiling water
Fill low ball glass 2/3 full of boiling water, add sugar
and stir. Add Rum and a lemon slice, garnish with nutmeg.

HOP TOAD COCKTAIL
Juice of ½ Lime
¾ oz Apricot Brandy 
¾ oz Rum
Stir well with cracked ice and strain into cocktail glass.

TEQUINI 
1 ½ oz Tequila
½ oz dry Vermouth
Bitters (optional)
Stir well with cracked ice and strain into cocktail glass. Add twist of lemon peel and bitters if desired

EGGNOG 1
2 oz rye whisky
1 whole egg
1 tsp sugar
4 oz chilled milk
nutmeg
Shake first 4 ingredients with ice and strain into a chilled collins glass or large wine glass. Sprinkle with nutmeg.

EGGNOG 2
10 Whole eggs
1/3 cup sugar
1 Qt. Chilled heavy cream
1 pt. Chilled milk
1 fifth rye or bourbon whisky
12 oz Jamaican rum
nutmeg
Beat egg whites with all but 1 oz of the sugar until thick and foamy. In a separate bowl beat egg yolks.
Add egg white mixture to this and beat together until thoroughly combined. Put heavy cream with the 1 oz sugar, in a punch bowl and beat until cream doubles in volume. While continuing to beat, slowly add egg mixture. When thoroughly combined continue beating while adding whisky, rum and milk. Sprinkle with nutmeg and chill for 2-3 hours, will thicken as it chills.

EGG TODDY
A hot drink similar to eggnog
2 egg yolks
½ oz brown sugar
½ cup hot milk
½ oz gold or dark rum
nutmeg

Whisk egg yolks with sugar until creamy. Gradually whisk in hot milk, then the rum. Pour into a warmed mug and if desired, sprinkle with nutmeg.

SUMMER PUNCH  
3 Bottles dry white wine
12 oz Crème de Cassis 
1 pint strawberries
Orange slices

Combine the wine and cassis and stir;  float the strawberries and orange slices. Add ice before serving.

WATERMELON COOLER  
2 ¼ oz white rum
2 tsp. Lime juice
1 ½ tsp. Sugar syrup
4 oz diced seeded watermelon
4 oz crushed ice

Combine in a blender on slow speed for 15 seconds.
Strain;  add ice to fill glass. Garnish with lime slice.

COPENHAGEN  
1 oz gin
1 oz aquavit
1 tsp dry vermouth

Combine with ice;  shake well;  strain and add ice and/or olive to taste.

GIN DAIQUIRI
1½ oz gin
½ oz white rum
2 tsp lime juice
1 tsp sugar syrup
0Combine with ice;shake well;strain;add ice if desired

LOUISIANA PUNCH
2 Bottles White Burgundy
1 pint apiece brandy, cognac and curacao
1 pint lemon juice 
1 lb. Sugar
cherries, whole strawberries, sliced pineapple
2 bottles club soda
Dissolve the sugar with the lemon juice; add the wine and liquors and stir. Add the soda plus chunks of ice;
Garnish with fruit.
MATADOR
1 oz tequila 
2 oz pineapple juice
1 tbs lime juice
Combine with ice; shake; strain and add ice

SUMMER TIME
COMBINE IN A TALL GLASS
2 OZ MANDARINE NAPOLEON
2 OZ DRY GIN
DASH OF GRENADINE
TOP WITH ORANGE JUICE , ICE CUBES AND AN ORANGE SLICE

MALTED BLANCMANGE AND RASPBERRIES
(TO BE PREPARED THE DAY BEFORE)  SERVES 6
500 ML MILK
7 OZ GROUND ALMONDS
3 OZ CASTER SUGAR
1 TSPN POTATO FLOUR
2 LEAVES GELATIN
2 DROPS ALMOND ESSENCE
50 ML WHISKY
200 ML DOUBLE CREAM
3 ¾ OZ ITALIAN MACAROON
4 ½ OZ FRESH RASPBERRIES
BOIL MILK AND POUR ON GRND. ALMONDS AND ALLOW TO INFUSE FOR 30 MINUTES. THEN SIEVE AND PRESS FIRMLY TO RELEASE THE MAXIMUM LIQUID.(SAVE ALMOND POWDER FOR PUDDING)
SOAK GELATIN FOR 10 MIN. IN COLD WATER THEN PRESS TIGHTLY. HEAT ALMOND MILK AND ADD SUGAR AND FLOUR. MIX WELL. ALLOW TO THICKEN THEN REMOVE FROM HEAT AND MELT GELATIN INTO THE ALMOND MILK. WHISK THEN LET COOL. ADD ALMOND ESSENCE AND WHISKY THEN STIR AGAIN.
WHIP THE CREAM UNTIL IT JUST STARTS TO THICKEN. BLEND WITH COOLED MIXTURE. CRUSH MACAROONS AND DIVIDE INTO SIX GLASSES. POUR THE BLANCMANGE IN, NEARLY TO THE TOP, AND SET IN FRIDGE TO COOL FOR 12 HOURS.
TOP WITH RASPBERRIES JUST BEFORE SERVING.

MEASUREMENTS:
DASH-LESS THAN 1/8 oz      SPLASH - 1/8 oz       FLOAT - 1/4 oz  SHOT - 1/3 oz      TEASPOON - 1/8 oz      TABLESPOON - 3/8 oz

SHOTS

     B-52
     (layered)
     1/3 Kahlua Coffee Liqueur
     1/3 Bailey's Irish Cream
     1/3 Grand Marnier

     '57 T-BIRD
     (chill)
     ¼ Vodka
     ¼ Amaretto
     ¼ Grand Marnier
     ¼ Pineapple Juice
     w/ Mudflaps add Kahlua Coffee Liqueur

     JELLYFISH
     (layered)
     1/3 Light Cacao
     1/3 Amaretto
     1/3 Bailey's Irish Cream
     add a few drops of Grenadine

     MELONBALL
     1/3 Midori Melon Liqueur
     1/3 Vodka
     1/3 Orange Juice

     PINEAPPLE BOMB
     (chill)
     1/3 Southern Comfort
     1/3 Amaretto
     1/3 Pineapple Juice

     747
     1/3 Kahlua Coffee Liqueur
     1/3 Bailey's Irish Cream
     1/3 Frangelico

     WHITE WEDDING
     1/3 Peach Schnapps
     1/3 Absolut Vodka
     1/3 Champagne

MIXED DRINKS

  COSMOPOLITAN

              1 oz. Vodka
              1/2 oz. Triple Sec
             1 oz. Cranberry Sauce
             1/2 oz. Lime Juice
    Place all ingredients in shaker with cracked ice.  Cover and shake vigorously and strain into a chilled Martini glass.  Twist lemon zest to release oils and add to drink.

  CAPE CODDER

        2 oz. Vodka
        4oz. Cranberry Juice
       Juice of half a lemon 
       Chilled Club Soda (optional)
   Shake first 3 ingredients with ice and strain into a chilled collins glass over ice cubes.  Top with soda if desired.

  PARISIAN

        1 oz. Gin
        1 oz. Dry Vermouth
        1 oz. Crème de Cassis
 Shake ingredients with ice and strain into a chilled cocktail glass.

  LONG ISLAND ICED TEA  
                          ½ OZ. TEQUILA                                                      
                          ½ OZ. RUM
                           ½ OZ. VODKA
                           ½ OZ  GIN
                           ½ OZ. TRIPLE SEC
                            1 OZ. LEMON JUICE OR
                                      SWEET & SOUR
                              1 TSP SUGAR
                               4 OZ. COLA

MARTINI:
Hints:
   CHILL VODKA AND GLASSES IN FREEZER
    FRESH HARD-FROZEN ICE-FILL SHAKER
    USE FRESH ICE EACH TIME YOU SHAKE.

CLASSIC DRY MARTINI - 2 oz VODKA, 3 DROPS DRY VERMOUTH, SHAKE VIGOROUSLY WITH SHAKERFUL OF ICE. STRAIN INTO GLASS, GARNISH WITH OLIVES OR LEMON TWIST.

DECADENT MARTINI - 1 1/2oz VODKA, FLOAT OF AMARETTO, SPLASH OF RASPBERRY LIQUEUR. SHAKE,STRAIN, GARNISH WITH CHOCOLATE KISS.

MARGARITAVILLE:

SUPREME MARGARITA
   1 1/2 oz TEQUILA
    3/4 oz COINTREAU
    1 oz FRESH LEMON JUICE
    1/2 oz FRESH LIME JUICE
    1/2 tsp SUGAR
COMBINE ALL INGREDIENTS IN SHAKER WITH CRACKED ICE, SHAKE, STRAIN INTO LARGE CHILLED COCKTAIL GLASS, THE RIM HAVING BEEN RUBBED WITH LIME JUICE AND FROSTED WITH SALT.
GARNISH WITH SLICE OF LIME.

FOOD

PASTA SAUCE
PLACE 5-6 LARGE RIPE TOMATOES, CORED AND HALVED IN A 9X13" BAKING DISH. DRIZZLE 3 TBLSP. OLIVE OIL OVER TOMATOES. SALT AND PEPPER TO TASTE. BAKE 90 MINUTES AT 325 DEGREES.

ADD 1 CLOVE OF FINELY CHOPPED GARLIC. RETURN TO OVEN FOR 1 HR OR UNTIL THICK. REMOVE FROM OVEN AND STIR. ADD 3 TBLSP OREGANO AND 2 TBLS WORCESTERSHIRE SAUCE. STIR WELL AND SERVE OVER PASTA.
                    Courtesy Knox Farms, Norman Farmers' Market

DESERTS

BLACKBERRY WINE BUNDT CAKE
    1 (18.5 oz.) Box White Cake Mix
    1 (3 oz.) pkg. Blackberry Gelatin
    4 Eggs
    1/2 cup Cooking Oil
    1 cup Blackberry Wine
  In large mixing bowl, stir together cake mix and 
gelatin. Add eggs, cooking oil and blackberry wine. 
Blend well. Pour batter into heavily greased Bundt
pan and bake in preheated 325-degree oven for 40-45
minutes, or until toothpick emerges clean. Cool and
invert pan to remove cake. 

BLACKBERRY WINE CAKE GLAZE
    1 cup White Powdered Sugar
    1/2 cup Blackberry Wine
 Mix sugar and wine in saucepan, and bring to boil.
Let glaze cool and pour over cooled cake.

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