Moulin Rouge Recipes

Steps:

• In a cocktail shaker, combine the rum, pomegranate juice, and Grand Marnier.
• Add ice; cover and shake until very cold.
• Strain into a chilled glass; garnish with a skewer of orange wedge and raspberries.

Steps:

• For the pears: Use a vegetable peeler to peel pears. Cut in half and use a melon baller to remove core. Place in 4 to 5-quart slow cooker.
• Add orange juice and mulling spices.
• Stir together wine and brown sugar. Pour over pears. If wine does not cover pears completely, add enough water or orange juice to cover.
• Cover slow cooker and cook on LOW for 6 to 8 hours, or until pears are fork-tender.
• For the Chantilly ice cream: Place ice cream in blender with grenadine. Blend to combine. If ice cream has not softened enough to blend, add 1 to 2 tablespoons heavy cream.

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

Steps:

• Combine ingrieidients in a shaker with ice cubes and pour into a martini glass.