Purple Rain Cocktail Kelseys Restaurant Food

PURPLE RAIN COCKTAIL - KELSEY'S RESTAURANT

Steps:

• Pre-chill vodka in freezer. (Recommended: Pre-chill all ingredients instead of using too much ice; which can dilute the drink).
• Pre-chill large/9 ounce wine glass in freezer.
• Add about 4-6 ice cubes into the wine glass.
• Add vodka, raspberry liqueur, blue curacao, lime cordial, and cranberry cocktail.
• Stir or shake gently and serve.

ELECTRIC COOL-AID

Steps:

• Pour limoncello Blue Curacao and club soda over ice and stir well. Pour Cran-Grape juice on top. Serve unblended (for the fun effect of layering) and stir when ready to drink!

PURPLE RAIN

Steps:

• Pour into a blender.
• Add ice and blend.

KOOL-AID COCKTAIL

Steps:

• Just put all ingredients in a large glass with ice and shake it up.
• Add cranberry juice to taste.

PURPLE RAIN

Steps:

• Half-fill a 1.5-litre jug with ice, then pour in the vodka, gin, blue curaçao, lime juice and lemon juice and stir well. Top up with the soda water, grenadine and more ice, then stir again. Half-fill four highball glasses with ice, pour over the cocktail and garnish with the slices of lime.

GEORGIA PEACH COCKTAIL

Steps:

• Combine the peaches, lime juice, rum, schnapps, brandy, vanilla, and sugar in the blender until smooth. Slowly add the ice with the blender running and process until smooth. Drizzle a spoon of raspberry puree, swirl and serve in chilled cocktail glasses.
• Raspberry puree.
• 1 - 12 ounce bag of unsweetened frozen raspberries
• 1/3 cup of granulated white sugar (or to taste).
• Place a large fine meshed strainer over a bowl and thaw 1 - 12 ounce bag of unsweetened frozen raspberries. This will take several hours.
• Gently press the berries to force all the juice from the berries. All that should remain in the strainer is the raspberry seeds.
• Add sugar to taste.