Blue Aegean Angel Recipes

BLUE ANGEL

Steps:

• In a cocktail mixer full of ice, combine brandy, Blue Curacao, vanilla liqueur, half-and-half and lemon juice. Shake vigorously, and strain into a chilled cocktail glass. Garnish with a slice of lemon and a straw.

SWEET FALLEN ANGEL COCKTAIL

Steps:

• For the mint lime simple syrup: Place a small saucepot over medium heat. Pour in the sugar, lime juice and 1/2 cup water. Add the mint and simmer until the sugar is dissolved, 3 to 5 minutes. Turn off the heat and cool completely, then remove and discard the mint. This can be stored in airtight container in the refrigerator for up to 2 weeks.
• For the cocktail: Fill 4 Collins glasses with ice to chill.
• Fill a cocktail shaker with ice, then add the gin, lime juice and 1/4 cup mint lime simple syrup. Shake vigorously and strain over the ice in the chilled Collins glasses. Slowly pour 1/2 teaspoon grenadine on top of each cocktail, then divide the club soda on top of each. Garnish with fresh mint leaves and lime wedges. Serve immediately.

BLUEBERRY ANGEL DESSERT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

BLUE AEGEAN ANGEL

Steps:

• Fill a tall glass with ice. Add all the ingredients and give them a stir.
• Garnish with a slice of watermelon or other fruit (optional).

FALLEN ANGEL

Steps:

• Combine gin, blue curacao, juice and bitters in glass.
• Add ice and top with lemonade.
• (We serve this in 350ml pina colada glass).

BLUE ANGEL CAKE

Steps:

• Preheat the oven to 325 degrees. In a large bowl, bring the egg whites to room temperature. In a small bowl, combine 1 tablespoon water, the lemon juice and vanilla; set aside. Sift into another bowl 1/2 cup sugar, the flour and salt.
• With an electric mixer, whip the egg whites for 1 minute. Add the water mixture and cream of tartar. Whip at high speed until the egg whites are fluffy. Gradually beat in the remaining sugar, beating until the mixture holds a stiff, mounded peak. (Do not overbeat; the mixture should not look dry.)
• Sift half the flour mixture over the whites and fold in with a wide rubber spatula. Repeat with the remaining flour mixture.
• Spoon the batter into a 10-inch tube pan with a detachable bottom and smooth the top. Bake until the top is golden and springs back, 40 to 45 minutes.
• Cool the cake upside down for about an hour, centering it over a large bottle. Run a knife around the cake edges, inner and outer, and, holding the tube, remove the cake. Run a knife between the cake and the bottom of the pan and invert the cake onto a cutting board. Using a large serrated knife, cut the cake horizontally into thirds.
• Using an electric mixer, whip the cream at high speed until thickened. Gradually whip in sugar. When soft mounds begin to form, beat in the Curaçao until the icing is firm.
• Assemble the cake on a serving dish, spreading the icing between the layers, then over the sides and top. Chill until ready to serve.