Black And Tan Mocktail Food

BLACK AND TAN MOCKTAIL

Steps:

• Pour the ginger ale and ginger beer into a chilled pilsner glass(or any glass you like). Do not stir, but do enjoy!

THE WILD BUNCH BLACK AND TAN MOCKTAIL

Steps:

• At least 10 hours before you want to serve this, brew 8 oz. of strong chocolate-dessert coffee. Chill it. This would be best if made 24 hours in advance as it will bring out the chocolate flavor.
• Mix liquid caramel creamer with 1 drop of dark molasses. Mix well. Fold in the thawed Cool Whip.
• Put the coffee in a pilsner glass. Carefully spoon on the creamer mixture. Do not mix.
• Put the seltzer into something that will allow you to pour a very fine thin stream of it quickly (e.g., a measuring cup with a lip). Put the seltzer in the middle of the drink, pouring it as finely yet quickly as you can. It should lift and sparkle the whole drink. Do not mix.
• Put the licorice stick in; use it as a straw to drink the liquid if desired.
• Serve.

DARK 'N' STORMY MOCKTAIL

Steps:

• Make the cordial: In a medium bowl, combine the lime zest, sugar, salt, cinnamon, ginger, pepper and cloves. Use your fingers to rub the zest and spices into the sugar until the sugar is green and very fragrant. Slowly pour in the lime juice, whisking to combine and dissolve the sugar completely. Cover and refrigerate for at least 12 hours, up to 24. Strain through a fine-mesh sieve; pressing on the solids. (You should have about 1½ cups cordial.) Discard the solids, and keep the cordial in the refrigerator in an airtight container for up to 1 week.
• Make the chilled black tea: In a tea kettle or small saucepan over high heat, bring 2 cups of water to a boil. Remove from the heat, add the tea. Allow to steep for 10 minutes, then remove the tea bags or, if using loose-leaf tea, strain through a fine-mesh sieve and set aside to cool completely, then refrigerate. Keep it chilled in the refrigerator, tightly covered in an airtight container, for up to 5 days.
• Make the cocktail: Fill a highball glass with ice. Add the tea and cordial. Top with ginger beer, stir gently to combine and finish with a lime wedge.

BLACK AND BERRY (BEER)

Steps:

• Pour all of your 6oz frambois into a pint glass.
• Using a spoon to defuse, slowly pour guinness over back of spoon. Let settle a few minutes.
• It takes a few tries and a steady hand to get a perfect pour, but it tastes great whether you've got the layering effect down or not.
• You can substitute Lindman's other flavors such as Pomme (apple), Cassis (black currant)(my second favorite), Kriek (cherry), or Peche (Peach).
• Also try with double chocolate stout instead of guinness.
• I like to use large wine glasses and layer for dinner parties. A very nice presentation for after dinner as a sort of dessert.

MELLOW YELLOW MOCKTAIL

Steps:

• In a blender, combine the juices, and the fresh sliced fruit and blend to puree. Strain if desired and place in a pitcher. Chill in the fridge for an hour or so.
• Serve in a large pitcher, over a bunch of crushed ice and decorated with mint leaves. Enjoy!
• The original recipe called for just placing the chunked papaya and mango in a bowl with the juices and serving as punch, but I like it pureed with the juices. Do it the way you like best.

BLACK AND TAN ONION RINGS

Steps:

• Cut onions into 1/4-inch slices and separate concentric rings. Set aside.
• Mix flour, salt (optionally), paprika, cayenne pepper, and the pepper flakes.
• Add stock until mixture takes on a batter consistency -- see note below.
• Pour oil into heavy saucepan, wok, or deep fryer to a depth of 2 to 3 inches. Heat to 350F.
• Preferably with tongs, coat each ring individually until completely covered with batter.
• In batches, place rings into the oil until batter takes on various shades of medium and dark brown.
• Remove rings from oil and place on dioxin-free paper towel to absorb the excess oil.
• * I'm not sure exactly how much stock to use here but start with the recommended 1 1/2 cups and add flour and stock intermittently until a batter texture is achieved.