With zero experience in mixing or creating cocktails, Jan Wiley began spending time researching online. All of her recipes are original creations, or variations of those she found elsewhere.
Jan refers to herself as a “Cocktail Hobbyist,” with plenty of family and friends will to serve as taste testers.
You can see her creations or recommendations, along with a few appetizer recipes to go with them, in every issue of Lake Lifestyles magazine. You can follow Jan and her recipes on her Facebook page titles Ozarks On The Rocks.
*Drinks featured in this issue are not originals, but they are a few of Jan’s recommended favorites.
Taste of Summer
(makes 15)
1 package Athens Phyllo Shells - thawed per directions
2 c frozen corn - thawed and drained
1/2 small red onion - finely diced
1 snack sized cucumber - finely diced
1 roma tomato - seeded and finely diced
2 tsp chopped garlic
2 each: red, orange and yellow mini sweet peppers - seeded and finely diced
1/2 c shredded parmesan cheese
1/2 c zesty Italian salad dressing
Fresh curly parsley, basil, and dill - each chopped fine
Salt and Coarse Black Pepper to taste
Combine all ingredients except fresh herbs and let marinate for at least 30 minutes. Stir occasionally. When ready to fill your Phyllo Shells mix in your fresh herbs. Fill each shell with a heaping tablespoon of your filling and serve.
Pesto Ham & Cheese Finger Sandwich
(makes 18)
1 sheet Puff Pastry
Sliced Swiss cheese
Sliced ham
1 jar pesto sauce
Cherry tomatoes
Fresh Basil leaves
Wooden cocktail picks
Preheat the oven to 400 degrees.
Thaw the Puff Pastry sheet per package directions. Once thawed, lay it out on a parchment lined cookie sheet. Using a pizza cutter, cut squares about 2.5 X 2.5 inches. Separate the pieces so that they bake evenly. Bake until puffed up and golden brown on top, approximately 12-15 minutes. Allow to cool completely before assembling the sandwiches. Using a serrated knife, gently cut them open horizontally. Using your pizza cutter you will want to cut your cheese and ham into squares to fit your sandwiches. I use two slices of ham and one slice of cheese for each sandwich. To assemble your sandwiches place a generous amount of pesto inside on both pieces of your puff pastry, and place your ham and cheese on it. Close the sandwich up and use a cocktail toothpick to secure your basil leaf and cherry tomato on top. Serve immediately.
Pineapple Breeze
(makes 1)
In a shaker with ice add:
3 oz Malibu Rum
1 oz Cream of Coconut
2 oz Pineapple Juice
2 oz Orange Juice
Shake until well chilled and strain into your ice filled glass. Top with 6 oz of Sprite and give it a good stir. I chose to garnish with some whipped cream, toasted coconut, pineapple wedge, pineapple frond, and a cherry!
The Fish Bowl
(makes1)
In a shaker with ice add:
1.5 oz Malibu Rum
1.5 oz Vodka
1.5 oz Sour Mix
1 oz Peach Schnapps
1 oz Blue Curacao
3 oz Pineapple Juice
Shake until well chilled and strain into your ice filled glass. Top with a little sprite for some bubbles! I garnished with a pineapple wedge, pineapple frond, and a cherry.
