Half And Half Cocktail Recipes

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PEACH HALF-AND-HALF COCKTAIL



Peach Half-and-Half Cocktail image

Provided by Trisha Yearwood

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 5

2 cups peach iced tea
2 cups lemonade
1 cup vodka
4 lemon wheels
4 mint sprigs

Steps:

  • Fill 4 highball glasses with ice. Divide the peach iced tea, lemonade and vodka evenly among the glasses. Garnish each with a lemon wheel and mint sprig.

HALF AND HALFS



Half and Halfs image

I came up with this recipe when I couldn't decide whether I wanted chocolate chip or double chip cookies so I came up with a way to have both! These cookies are half plain chocolate chip and half chocolate chocolate chip.

Provided by Lindsay

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 19

1 ½ cups all-purpose flour
¼ teaspoon baking soda
1 pinch salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup milk chocolate chips
1 ½ cups all-purpose flour
¼ teaspoon baking soda
salt
¼ cup unsweetened cocoa powder
½ cup butter, softened
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup milk chocolate chips

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • In a medium bowl, cream together 1/2 cup butter with 1/4 cup white sugar and 1/2 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 1 1/2 cups flour with 1/4 teaspoon of baking soda and a pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips.
  • In another medium bowl, cream together 1/2 cup butter with 1/2 cup white sugar and 1/2 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Combine 1 1/2 cups flour with 1/4 cup cocoa, 1/4 teaspoon of baking soda and a pinch of salt, stir into the creamed mixture until well blended. Fold in the chocolate chips. Scoop a small amount of each dough onto a large spoon, drop cookies 2 inches apart onto an unprepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 24 g, Cholesterol 26.8 mg, Fat 8.4 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 66.9 mg, Sugar 15 g

HALF AND HALF



Half and Half image

Half dark stout beer and half pale ale, there is a reason the half and half has remained a classic order in Irish bars around the world. The crisp ale goes in first, but it's the smooth stout--carefully poured in after so it stays on top--that really makes the drink so visually special.

Provided by Food Network Kitchen

Time 5m

Yield 1 drink

Number Of Ingredients 2

6 ounces pale ale or lager
6 ounces stout

Steps:

  • Pour the pale ale into a pint glass. Turn a spoon upside down over the glass and slowly pour the stout over the spoon; this will keep the beers split in the glass, creating an even line between them. Enjoy immediately.

KENTUCKY HALF-AND-HALF



Kentucky Half-and-Half image

A cross between an Arnold Palmer and a mint julep, this make-ahead party cocktail combines tangy black iced tea with bourbon. We use frozen lemon wedges in lieu of ice, so the drink won't dilute in the summer sun.

Provided by Martha Stewart

Categories     Cocktail Recipes

Time 20m

Yield Serves 8 to 10

Number Of Ingredients 5

1 cup sugar
Peeled zest of 4 lemons, plus 1 1/2 cups fresh juice
16 ounces bourbon, such as Maker's Mark, chilled
16 ounces strong-brewed black tea, chilled
Frozen lemon wedges or ice, mint sprigs, and maraschino cherries, such as Luxardo, for serving

Steps:

  • Syrup: In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat; let cool completely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks. Makes 2 cups.
  • Kentucky Half-and-Half: In a pitcher, stir together syrup, bourbon, and tea. Cover and refrigerate up to 1 day, if desired.Serve in glasses with frozen lemon wedges, mint sprigs, and cherries.

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