Cocktails, Mixed Drinks & Recipes using Orange Brandy
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Between The Sheets
Between The Sheets
3/4 oz. each; Rum, Brandy, Orange Brandy, Splash of Lemon juice or Sour mix. Blend with ice, Strain & Serve up in a chilled cocktail glass.
Old Lay
1 1/4 oz. Cuervo
Shake with ice, Strain into a chilled cocktail glass, Top with a dash of Grenadine.
Orange Crush
Equal parts of: Vodka, Orange Brandy & Orange juice
Shake with ice and Strain into a Shot glass
Neutron Bomb
1 oz. Beer, 1/3 oz. each; Vodka, Rum, Orange Brandy, Amaretto,
Sloe Gin & Galliano, Splash of Orange juice
Shake with ice, Strain into a chilled cocktail glass
Orange Chocolate Supreme Cheesecake
Ingredients:
- 1 cup chocolate wafer crumbs
- 1/4 tsp. ground cinnamon
- 3 tbs. butter or margarine, melted
- 4 pkgs. (8 oz.) cream cheese, softened
- 3/4 cup sugar
- 4 eggs
- 1/2 cup sour cream
- 1 tsp. vanilla
- 1 cup semi-sweet chocolate chips
- 2 tbs. Orange Brandy
- 1/2 tsp. grated orange peel
Bake 10 minutes. Increase oven temperature to 350º F. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Blend chocolate into one part. Blend Orange Brandy and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes.
Reduce oven temperature to 325º F. Spoon remaining batter over chocolate layer. Continue baking another 30 minutes. Turn off oven and prop open oven door; remove cheesecake when oven has cooled. Loosen cake from rim of pan. Garnish with dollops of fresh whipped cream and twisted slices of orange.
Orange Charlotte
1 (.25-ounce) envelope unflavored gelatin
1 cup cold water, divided use
1 cup sugar
4 tablespoons lemon juice
1/3 cup orange juice
1/3 cup Orange Brandy
3 egg whites
1 cup whipping cream
Orange sections
Sprinkle the gelatin over 1/4 cup cold water and let it soften for 5 minutes. Mix the sugar, 3/4 cup water, lemon juice, orange juice and Orange Brandy together in a saucepan. Add the gelatin, and heat, stirring, until the gelatin dissolves. Chill until as thick as unbeaten egg white, then beat until frothy. Beat the egg whites stiff but not dry and fold them in. Whip the cream to soft peaks and fold it in.
Line a 2-quart mold with orange sections, spoon in the charlotte, and chill. Unmold before serving.
Cherries Jubilee
Vanilla ice cream
1/4 cup rum
2 cups pitted dark sweet cherries
3/4 cup currant jelly
1 teaspoon grated orange peel
1/4 cup Orange Brandy
Scoop ice cream into serving-size portions onto cookie sheet; freeze. Pour orange brandy over cherries. Refrigerate 4 hours. Just before serving, heat jelly in chaffing dish or 1 1/2-quart saucepan over low heat until melted. Stir in cherry mixture and orange peel. Heat to simmering, stirring constantly. Heat rum in small, long-handled pan or metal ladle just until warm. Ignite and pour flaming over cherries. Serve hot over ice cream in dessert dishes. Make 8 to 10 servings.