Cool Rhuby Cordial Recipes

COOL RHUBY CORDIAL

Cool Rhuby Cordial image

Provided by Food Network Kitchen

Categories dessert

Time 1h5m

Yield 1 drink

Number Of Ingredients 8

Ingredients

1 cup chopped fresh rhubarb (about 1 small stalk)
1/4 cup sugar
2 teaspoons freshly squeezed lemon juice
5 frozen strawberries
1/4 cup vanilla ice cream
1 ounce vanilla vodka
1 teaspoon Cognac or brandy
Garnish: Fresh strawberries or thin peeled strips of red rhubarb

Steps:

Stir the rhubarb, sugar, and lemon juice together in a small bowl. Set aside until soft and juicy, about 1 hour.
Puree the rhubarb and frozen strawberries, ice cream, vodka, and Cognac in a blender until smooth and pink. Pour into a chilled brandy snifter or parfait glass. Garnish with a strawberry or rhubarb strip. Serve with a thick straw or sundae spoon. Drink.

I.C. FENNEL CORDIAL

I.C. Fennel Cordial image

Provided by Alton Brown

Categories beverage

Time 1h15m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 quart vodka
2 cups fennel fronds, loosely packed
85 grams granulated sugar
1 tablespoon fennel seeds
1 teaspoon cardamom seeds
10 green cardamom pods
1 whole star anise

Steps:

Install an immersion circulator in a water bath and set it to 140 degrees F.
Place the vodka, fennel fronds, sugar, fennel seeds, cardamom seeds, green cardamom pods and star anise in a one-gallon zip-top freezer bag (see Cook's Note). Remove as much of the air from the bag as possible then seal and submerge the bag in the bath for 1 hour (see Cook's Note).
Transfer the unopened bag to an ice water bath. Once cool, strain the mixture through a coffee filter set inside a sieve and discard the solids. Don't squeeze or press the solids to extract additional liquid: It will cloud the liqueur and release off flavors.
Chill before serving.

FROZEN RUM CORDIAL

Frozen Rum Cordial image

Provided by Food Network

Categories beverage

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 ounces Meyer lemon juice
4 ounces rum, such as Mount Gay
2 ounces regular lemon juice
2 ounces orange liqueur, such as Cointreau
2 ounces almond syrup
4 maraschino cherries

Steps:

Chill four 6-ounce champagne coupes.
Put the Meyer lemon juice, rum, regular lemon juice, orange liqueur and almond syrup in a cocktail shaker. Add 2 cups shaved ice. Shake until the mixture is a slushy consistency.
Spoon about 4 ounces of the slushy into each of the chilled coupes. Garnish with a maraschino cherry.

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