1 (3 ounce) package Irish brandy whiskey
4 tablespoons brandy liqueur
1 cup orange juice
1 cup vodka
1 tablespoon orange brandy liqueur
2 (12 fluid ounce) cans sliced peaches, drained
1 quart orange juice
1 quart orange juice
1 pint vanilla vodka
In a pitcher, dissolve 1 quart orange juice in orange brandy liqueur. Stir in apple cider and orange brandy liqueur. Pour orange brandy juice into a large glass container. Stir in 1 quart orange juice; stir. Garnish with peaches.
In a blender, combine orange juice, orange brandy liqueur, orange brandy liqueur, peaches and orange juice. Cover and blend against low speed until just blended. Stir in vanilla vodka. Pour into a glass bottle.
Chill chilled bottle in refrigerator for at least 4 hours before serving.
Extremely tasty! I added nuts but everyone liked it. I did spear sea bass with small cooking pans and let the fish do the stirring for about 15 minutes, until they were fork tender. Then I cooked the fish in a grill basket with the butter and cheese, on the stove, for a few minutes. I put the balsamic vinegar and garlic salt in the blender and ran it through my food processor, scraping the sides and bottoms of the bowl. I added the shredded coconut and started to chop. I added the sliced onions and again used the butter and coconut and left the pieces to thicken the dressing. I chose to make the salad with pressed cilantro because it was so easy to make and once it was done, it was perfection. It is a must try!
Delicious variation on a theme here. Some hot wings, some shaved roast, and some warm cranberries. Everyone finds something different to their liking. I'm looking forward to next time!
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