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November 2008 Issue
Flying Saucer
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

This month, to expand on my culinary skills, I started a class in mixology. Mixology is the art of making drinks, typically with some form of alcohol. It's a lot like cooking in that recipes must be followed and it helps to have a sense of taste for flavor combinations.

Of course many food recipes contain some type of alcohol, typically wine or brandy, to improve the complexity of the dish. From time to time, I'll present some new drink recipes in this column. This month, I present a very good desert drink that will be an excellent accompaniment to your Thanksgiving dinner. Give it a try and enjoy!

Now, on to the recipe! Be well, and good eating!


Flying Saucer

This isn't a drink I learned in class, but it is similar to a toasted almond, only blended. It's a very good drink that tastes similar to a milk shake. Preparation is done in a blender. I use a little cinnamon powder and a cinnamon stick for garnish.
  • Blender half filled with ice
  • 2 oz. Amaretto or almond flavored liquor
  • 2 oz. Kaluah or coffee flavored liquor
  • 4 sticks of cinnamon
  • Sprinkling of cinnamon powder
  • Cream or half and half
To the blender half filled with ice, add the amaretto and kaluah. Next, add the cream or half and half until about 3/4 full. Blend at high speed until the ice is thoroughly crushed. THe volume will increase during this process.

Pour the resulting mixture into serving glasses (a wine or martini glass is suitable), sprinkle a little cinnomon on top of each and place a cinnamon stick in the drink. Serve immediately.


  • Yields: 4 servings
  • Preparation Time: 5 minutes

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