Check out the official drink and food recipes from the Lake Marie Lodge episode on Spike TV's Bar Rescue.
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Cocktial Recipes |
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Raspberry Daiquiri
1½ oz. Captain Morgan White Rum
¾ oz. lime juice
¾ oz. simple syrup
6 raspberries
Glass: Coupe
Garnish: Lime wheel
Combine all ingredients in an ice-filled shaker glass including raspberries. Shake well. Double strain into coupe glass. Garnish with a lime wheel.
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Mulled Cider
1½ oz. Captain Morgan Original Spiced Rum
5 oz. hot cider (heated with cinnamon, fresh ginger, cloves)
Glass: Irish Coffee Mug
Garnish: Cinnamon stick, green apple slices
Add Captain Morgan Original Spiced Rum to mug. Fill with hot cider. Garnish with cinnamon stick and green apple slices.
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Crown and Cocoa
1½ oz. Crown Royal
4 oz. dark chocolate hot cocoa
Glass: Irish Coffee Mug
Garnish: Cocoa powder
Add Crown Royal to mug. Fill with cocoa. Layer with heavy whipped cream Garnish with cocoa powder.
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Smirnoff Cocktail
1 oz. Smirnoff No. 21
½ oz. blue curacao
1 oz. fresh lemon sour
2 oz. grapefruit juice
Glass: Collins
Garnish: Grapefruit
Combine ingredients in ice-filled shaker glass. Shake and strain into an iced Collins glass. Garnish with grapefruit wedge.
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Bikini Martini
1 oz. Smirnoff Coconut Flavored Vodka
½ oz. raspberry liqueur
1 oz. pineapple juice
¼ oz. fresh lemon juice
¼ oz. sparkling wine
Glass: Coupe
Garnish: Pineapple wedge
Combine ingredients in ice-filled shaker glass. Shake and strain into sparkling wine anchored glass. Garnish with pineapple wedge.
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Food Recipes |
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Beef Stew
Ingredients:
10 lb. chuck beef, cubed
Flour for dredging
1 can chopped tomatoes
10 potatoes, cubed (skin on)
3 lb. peas
10 carrots, peeled and diced
2 bunches celery
4 yellow onions, diced
3 c. tomato paste
2 cans beef stock
3 bay leaves
10 sprigs thyme
Steps:
1. Dredge cubed beef in flour.
2. Add oil to flattop, once hot, add beef. Char on all sides. Add salt and pepper. Once cooked through, set aside.
3. In a hot pot, add olive oil. First add carrots. Cook for 3 minutes then add celery, then onions.
4. Once vegetables are sweated, add tomato paste. Then add the beef, and deglaze beef stock.
5. Add tomatoes, bay leaves and thyme.
6. Leave on low to medium heat for 1.5 - 2 hours.
7. To plate soup, add peas and potatoes to bowl and spoon soup on top.
8. Top with sour cream and chives. Serve with grilled bread.
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Mac & Cheese
Ingredients:
3 lb. cooked pasta
1 lb. bacon cooked and crumbled
1 c. Parmesan
1 c. shredded jack
1 c. shredded cheddar
2 c. flour
½ lb. butter
3 c. milk
2 c. Panko
½ lb. butter
½ c. chopped parsley
Steps:
1. Start with pot of salted, boiling water.
2. Cook pasta until it’s al dente.
3. When pasta is cooked through, pour pasta into strainer and run cold water over pasta to stop cooking.
4. Once pasta is drained, pour into a container, and toss with olive oil to prevent sticking. Set aside.
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Cheese Sauce
Add butter in pan.
Whisk in flour.
Follow with milk until you have a smooth, thick texture.
Add cheese.
In a separate pan, add cheese sauce, pasta and bacon.
Toss until fully combined.
Plate and top with breadcrumbs.
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