Cherry Cola Float Chuck Hughes Recipes

Steps:

• Chill the cherry cola and place 4 mugs or glasses in the freezer to chill.
• Once chilled, in a pitcher combine the cherry cola and vanilla extract.
• Place two scoops of fudge ripple ice cream in each of four chilled glasses.
• Pour the cola over the ice cream; top each float with whipped cream and a maraschino cherry. Enjoy!

Steps:

• Into a pitcher, put about 2 scoops of ice cubes. Squeeze in the juice of 8 Meyer lemons or 8 regular lemons in a pinch! Add several dashes of sugar cane syrup. Add the leaves of 2 fresh mint sprigs, torn into pieces. Add a few lemon wheels for garnish. Add 4 ounces of Tequila and give it a stir. Place in the refrigerator to chill.
• When serving, put the ice in tall glasses, and pour the Tequila Lemonade over the top. Top up with a splash of fizzy soda water. Garnish each glass with a wheel of lemon, a vanilla bean, a sprig of mint, and a paper umbrella.

Steps:

• Make the ginger syrup: Combine the sliced ginger, sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves; reduce the heat to medium and cook until syrupy, 15 to 20 minutes. Strain and let cool.
• For each cocktail, combine 2 tablespoons each of the ginger syrup and apple juice, 1 1/2 ounces rum and 3 or 4 gratings of ginger in a cocktail shaker with ice. Shake well and pour into a short glass. Top with 1/2 cup beer and garnish with apple slices.

Steps:

• In a small pan over medium heat, add the sugar and 2 cups water and stir to dissolve. Bring to a boil, remove from the heat, and cool.
• In the saucepan with the cooled sugar syrup, whisk in the maraschino cherry syrup, half-and-half, and vanilla. Pour into an 8 by 8-inch cake pan and freeze for at least 2 hours or overnight.
• Fill 4 tall glasses 3/4 full with cola. Add 2 scoops of the frozen cherry mixture to each glass and top with a cherry. Add 1-ounce vanilla vodka, if using, to each glass.
• Scrape the remaining frozen cherry mixture into a resealable freezer container and keep in the freezer for up to 1 week.

Steps:

• Slice the onions into thin semi-circles. Put a medium sized pot over high heat and add the oil. Once the oil is hot, add the onions.
• Let them cook, stirring occasionally, until they reduce by half and turn a nice brown color. It will take approximately 20 minutes, and be patient it'll make all the difference.
• Once the onions are done, remove them from the heat and add the espresso, chipotle pepper, cola, ground mustard seed, pepper, soy sauce, Worcestershire and ketchup. Mix them all together. Let the sauce simmer for 20 to 30 minutes on medium heat. (I like this sauce nice and chunky, but if you want it to be a bit smoother, feel free to blend it with a hand blender or food processor.) Pop it into an airtight container and it will keep in your fridge for a week.

Steps:

• Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Stir in cola. Refrigerate 20 to 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Reserve 1/2 cup gelatin.
• Place 1/2 cup ice cream into each of 4 tall ice cream soda glasses. Top with thickened gelatin mixture.
• Beat reserved 1/2 cup gelatin mixture with electric mixer on medium speed until light and fluffy. Spoon into each glass.
• Refrigerate 2 hours or until firm.
• Garnish each float with a maraschino cherry and sprinkles.

Steps:

• Pit all cherries and cut into quarters, leaving a few whole for garnish.
• In a saucepan, mix the cherries, sugar and water. Bring heat to medium high and stir, slowly reducing the liquid. Skim the surface of the syrup once in a while.
• Once liquid has reached a syrup-like consistency, about 25 minutes, remove from heat. Set aside to cool for 1 hour. Put in an airtight container and keep in the refrigerator.
• In a frosted mug, add a scoop of ice cream, pour 1 tablespoon of the cherry mixture and top with coke. Garnish with fresh whole cherries.
• Note: For a drink, remove vanilla ice cream and add a splash of spiced rum.

Steps:

• Pit all cherries, leaving a few whole for garnish.
• In a saucepan, mix the cherries, sugar, and water. Bring heat to medium high and stir, slowly reducing the liquid. Skim the surface of the syrup once in a while. Once the liquid has reached a syrup-like consistency, about 25 minutes, remove from heat.
• Set aside to cool for 1 hour. Put in an airtight container and keep in the refrigerator.
• For serving:.
• In a frosted mug, add a scoop of ice cream, pour 1 tablespoon of the cherry mixture and top with coke. Garnish with fresh whole cherries.
• Cook's Note:.
• For a drink, remove the vanilla ice cream and add a splash of spiced rum.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cola. Refrigerate 20 min. or until slightly thickened.
• Reserve 1/2 cup gelatin mixture. Scoop yogurt into 4 tall ice cream soda glasses; top with remaining gelatin mixture.
• Beat reserved gelatin mixture with mixer until light and fluffy; spoon over desserts. Serve immediately.

Steps:

• Evenly divide the grenadine syrup into 2 large glasses; evenly divide the cola into the glasses and stir.
• Add a scoop of vanilla ice cream to each glass.
• Top with whipped cream and a cherry.
• Enjoy.