Polar Geist Recipes

POLAR-GEIST

A tropical, refreshing, slushie riff on the Blue Hawaii. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis.

Provided by Food.com

Categories Beverages

Time 12m

Yield 2 serving(s)

Number Of Ingredients 7

POLAR-Geist image

Steps:

Pandan Simple Syrup:.
Steep 3 Pandan leaves in 1 liter of hot water for 30 minutes, then strain into equal parts granulated sugar by weight.
Directions:.
Blend ingredients with 2 cups of crushed ice.
Serve in a julep-style glass topped with shredded coconut, skull head ornament, and skeleton arm swizzle.

Nutrition Facts : Calories 21.2, Sodium 0.3, Carbohydrate 1.4, Sugar 0.8, Protein 0.1

Ingredients

1 1/4 ounces tequila, blanco (Pueblo Viejo Blanco)
1/2 ounce liquor, Salers Aperitif
1/2 ounce rum, Clement Mahina Coconut Rhum
1/4 ounce giffard blue curacao
1/2 ounce pineapple juice
3/8 ounce lime juice
3/4 ounce pandan simple syrup, recipe below

JASON TAKES MANHATTAN

A smooth, spirit-forward riff on the Manhattan. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis.

Provided by Food.com

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 4

Jason Takes Manhattan image

Steps:

Infuse Rye and Aquavit with 15 grams of loose leaf Rooibos tea per 1 liter for 8 hours then strain.
Build ingredients in mixing glass and stir with Kold Draft ice, then strain into Nick and Nora glass.
Garnish with slit cherry on glass with a miniature knife or machete through it.

Nutrition Facts :

Ingredients

1 ounce rooibos tea infused old overholdt rye meal
1 ounce rooibos tea infused linie aquavit
1/2 ounce bigallet china-china amer liquor
1 dash Angostura bitters

AUTHENTIC BLUE HAWAII COCKTAIL

The Blue Hawaii was invented in 1957 by Harry K. Yee, then head bartender of the Hilton Hawaiian Village, because nobody knew what to do with blue liqueur and it looked like Hawaii's ocean. I was inspired to post this because I was reading an article that discussed the "authentic blue Hawaii" with gin, coconut liqueur and half and half? Why not get it from the originator? So here we are......................Yee warned. "The Blue Hawaii has to have vodka to be correct. And Bols curacao, because the others I don't care for." The Original Blue Hawaii According to Harry K. Yee:

Provided by Kana K.

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

Authentic Blue Hawaii Cocktail image

Steps:

In a 12 ounce glass, put ice, then add in this order:.
Pineapple juice, sweet and sour, blue curacao (preferably Bols), vodka.
Then the Puerto Rican rum ("It's a better taste," Harry says.).
Stir gently, garnish with pineapple slice and vanda orchid. Serve with aloha.

Nutrition Facts : Calories 145.6, Fat 0.1, Sodium 2.1, Carbohydrate 11, Fiber 0.2, Sugar 8.6, Protein 0.3

Ingredients

3 ounces fresh pineapple juice
1 ounce prepared sweet-and-sour mix
1 1/4 ounces blue curacao (preferably Bols)
3/4 ounce vodka
3/4 ounce rum, Puerto Rican light

SEASON OF THE WITCH

A spiced, creamy riff on a Ramos Fizz. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis.

Provided by Food.com

Categories Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 13

Season of the Witch image

Steps:

Egg Shell:.
Carefully crack the egg 1/3 from the top to create a hole to release the yolk and whites into a bowl.
Rinse off cracked egg shell and soak in a solution of 2 tablespoons of white wine vinegar and 1 quart of warm water to sanitize.
Rinse and peel out inner membrane of egg shell for garnish use.
Cocktail Directions:.
Shake ingredients in shaker with 1 Kold Draft ice cube for 3-5 minutes until ice has fully diluted into liquid (when you no longer hear the ice shaking around).
Pour contents into chilled Collins glass, then top with tonic water and soda.
Garnish carefully with cracked egg shell filled with star anise and dashes of bitters and absinthe, and light with match or lighter so it smokes gently.

Nutrition Facts : Calories 110.3, Fat 5.6, SaturatedFat 3.5, Cholesterol 20.4, Sodium 63.2, Carbohydrate 12.9, Fiber 0.3, Sugar 4.7, Protein 3

Ingredients

1 1/4 ounces linie aquavit
3/8 ounce giffard's rhubarb liqueur
1 ounce fruit, cordial Carrot-Sarsaparilla recipe below
1/2 ounce lemon juice
1/2 ounce heavy cream
3/4 ounce egg white
2 dashes absinthe into eggshells
2 dashes angostura bitters into eggshells
1 star anise inside eggshells
1 emptied eggshells
500 g hot water, infused with 3 tablespoons of dried sarsaparilla root for 30 minutes, then strained onto 500 grams o
1 ounce carrot juice
1/2 ounce sarsaparilla syrup

More about "polar geist recipes"

THE BEST EVER POLAR BEAR PAWS (SEE’S CANDY COPYCAT)

Web Nov 6, 2017 Dunk each caramel nut mound into the white candy coating, using a fork to coat all sides. Return the coated polar bear paw to the …
From thedomesticrebel.com
5/5 (5)
Category Candy, Dessert, No-Bake Treats
Cuisine American, Dessert
Total Time 30 mins

In a medium microwaveable bowl, combine the caramel bits (or squares if using), the heavy whipping cream, and the butter. Microwave for about 90 seconds, stopping to stir the mixture every 30 seconds. The first two times you stir the mixture, it will be kind of hard to stir, but you just want the mixture to move around some so it doesn't burn. Mixture will be smooth, glossy and melted around the 90 second mark. Stir in the vanilla, and then pour in the peanuts and let set for 5-10 minutes to thicken.
Line a large baking sheet with parchment paper. Drop heaping Tablespoonful mounds of the caramel peanut mixture scattered about on the baking sheet, keeping them somewhat spaced out so they don't all seep together. Once the little caramel nut puddles are made, freeze the baking sheet until the caramel mounds are solid, about 5-10 minutes. They should easily peel away from the parchment when solid enough to handle.
Prepare the vanilla CandiQuik according to package directions or until smooth and melted. Dunk each caramel nut mound into the white candy coating, using a fork to coat all sides. Return the coated polar bear paw to the baking sheet and repeat with remaining paws. Wait until chocolate hardens (should be quick on contact with the cold mixture) before serving.

Polar Geist Recipes

POLAR-GEIST

A tropical, refreshing, slushie riff on the Blue Hawaii. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis.

JASON TAKES MANHATTAN

A smooth, spirit-forward riff on the Manhattan. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis.

AUTHENTIC BLUE HAWAII COCKTAIL

SEASON OF THE WITCH

A spiced, creamy riff on a Ramos Fizz. Recipe courtesy Brian Evans/ Sunday In Brooklyn. Photo credit Alex Kikis.

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