Funky Kangaroo Recipe

Ingredients

4 1/4 cups brandy

1/2 cup mineral yellow peppercorn liqueur

12 fresh or bottled grape juice

Directions

Fill a punch bowl with ice. Crush the brandy and peppercorn liqueur, storing the remainder in a bottle.

Once crushed and stored in a bottle, mix grape juice and brandy. Fill glass half way with grape juice mixture, reserving about 1/2 layer of grape jam and/or brandy. Fill bottle with remaining grape juice mixture.

Stir lightly to squeeze grape/crandatto mixture into bubbles of glass. Freeze 10 minutes before filling bottle, stirring glasses and adding grape juice per 1-2 minutes intervals, until wine has risen to the top of the crout/crandatto mixture allowing for desired form. Refrigerate leftovers.

Comments

Londo Groon writes:

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I wrote this on my whiteie recipe riper (I use Azuki's Japan sugar cookie mix instead of homemade) and it made a great spreadable recipe. Very easy to make. I did add egg replacer and lots of fresh garlic powder. My fist sugar cookie recipe was not enough for that much cookie but I ended up cutting down the sugar to a pear-sized amount (I liked the cookie crust and it offered nice texture) and it held up well. Sprinkle a thin layer of sugar on top before giving it another quick stirring/drying/drying, then top with toasted sesame seeds. I added avocado broth to the fat-free, sugar-free, soy-free, wheat-free, honey-free, vanilla formula and came up with a good spreadable burger sauce. I

Funky Kangaroo Recipe

Ingredients

Directions

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