In Ancient Greece, offerings made to the Gods and Goddesses were referred to as libations. It was believed that the deities would be insulted if not given the appropriate libations. In many Greek tragedies, including Euripides' The Bacchae, people came to terrible ends by failing to acknowledge certain deities and by excluding them from libations. To pour a libation, wine was thrown on the floor before parties to thank the Gods and Goddeses.
In Voodoo, libations and prayers are very important and are used all the time as offerings to the Spirits. Libations serve as a sort of payment for the favors asked of the loa/orishas.
Ingredients
1 part apple juice
1 part vodka
3 parts Mountain Dew® citrus soda
Directions
Combine the vodka, apple juice, and mountain dew in a blender with about 6-8 ice cubes, and blend on high for about 10 seconds. Add more vodka if desired.
Voodoo Recipe
Ingredients
1 oz Malibu® coconut rum
1 oz Kahlua® coffee liqueur
1 oz butterscotch schnapps
2 oz milk
Directions
Pour ingredients over ice in an old-fashioned glass. Stir, and serve.
Voodoo Sex Coffee
Ingredients
Dark Roast Louisiana Coffee & Chicory
1 Oz. Milk
1/2 Teaspoon Cinnamon
1 Oz. Dark Rum
Directions
To 1 large cup dark roast Louisiana coffee & chicory, add 1 oz. boiled milk & 1/2 teaspoon cinnamon. After pouring coffee, milk and cinnamon into a cup, add 1 oz. dark rum. Sprinkle Cinnamon on top of coffee and serve.
Voodoo Love Punch
Ingredients
4 Oz. Dark Rum
4 Oz. Orange Juice
2 Oz. Red Wine
Directions
Combine all ingredients. Serve in tall glass with a slice of orange and a cherry.
Voodoo Love Secret
1/2 Oz. Bacardi's 151 Rum
1/2 Oz. Dark Rum
1 Oz. Cognac
1 Oz. Lemon Juice
1 Oz. Orange Juice
Serve over ice in a Tall Glass
Voodoo Love Potion Cocktail
1 Oz. Vodka
1 Oz. Crème de Cacao
1 Oz. Gin
1 Oz. Dark Rum
Pour over ice with several fresh mint leaves in a Tall Glass. Burn a pink and red candle anointed with mint oil.
VOODOO DOLL
½ oz. raspberry liqueur
½ oz. vodka
2 oz. cranberry juice
2 oz. orange juice
Shake everything with ice; strain into a highball glass filled with ice.
Voodoo Daiquiri
It'll put a spell on you!
2 oz. Bourbon
1 oz. Everclear or Vodka
4 oz. Grape Juice
1 cup Crushed ice
Combine Bourbon, Vodka, grape juice and ice into a blender and blend at a medium speed until smooth (15 to 25 seconds). Pour into a chilled hi-ball or Collins glass. Should be served in a plastic cup while in the French Quarter.
Courtesy of Jean Lafitte's Olde Blacksmith Shop:
Bourbon Street, New Orleans
Voodoo Child
| 1 1/2 | ounces dark jamaican rum |
| 1 | ounce creme de banane |
| 3 | ounces guava nectar |
| 1 | ounce prepared prepared sweet-and-sour mix |
| 6 | ice cubes |
| 2 | teaspoons grenadine |
1. Place rum, creme de banana, guava nectar, sweet and sour mix, and ice in a cocktail shaker and shake vigorusly.
2. Strain into a serving glass, with a little ice, if you prefer.
3. Add 2 tsp grenadine and allow it to settle to the bottom; do not stir.
4. Serve.
From: http://www.recipezaar.com/37540
Blue Voodoo Doll
1 1/4 oz Voodoo Tiki Blue Dragon (Blue Kiwi)
1/2 oz Blue Curacao
2 oz Sour Mix
Splash Cranberry
Sugar Rim
Garnish w/ Orange Slice
Fill a cicktail shaer with ice. Add Voodoo Tiki Blue Dragon, Curacao, and sour. Shake well and pour into a sugared rim highball glass.
From: http://drinkoftheweek.com/tequila/blue_voodoo_doll.htm
Yield: 32 Servings
¾ | cup | Packed light brown sugar |
| 1 | 3-inch piece fresh ginger | |
| 2 | tablespoon | Peppercorns, whole |
| 1 | tablespoon | Allspice, whole |
| 4 | Cinnamon sticks | |
| 2 | cup | Water |
| 1 | Large block of ice | |
| 26 | ounce | Dark Caribbean rum |
| 26 | ounce | Vodka |
| 2 | cup | Orange juice |
| ½ | cup | Pineapple juice |
| 10 | Flowers, see note | |
| 10 | Lemon slices |
From: http://www.astray.com/recipes/?show=Voodoo%20punch
Pour the Tia Maria into a shot glass.
Pour the rum cream on top of the Tia Maria.
Pour the overproof rum on top of the rum cream.
From: http://cocktails.about.com/od/cocktailrecipes/r/vudu_shtr.htm
Excerpted from Hot Chocolate by Michael Turback (Ten Speed Press, 2005). Copyright © 2005 Michael Turback.
Makes 4 servings
Mary Sonnier's eccentric hot chocolate is an evocation worthy of New Orleans's legendary voodoo priestess, Marie Laveau. But the potion has more to do with the restaurant Gabrielle's Contemporary Creole Cuisine, characterized by enchanting complexity, bold tastes, and unusual combinations, than with the casting of spells or keeping the bayou's spirits at bay.
Chicory, the roasted ground root of Belgian endive, is often served in a duet with coffee in New Orleans. This assertive chicory-laced coffee blended with chocolate and spiced rum is calculated to warm the body and soul. Sprinkle cayenne on top, and think of it as voodoo dust.
In a 3-quart saucepan with tall sides over medium-low heat, warm the half-and-half until steaming hot but not boiling. Reduce the heat to low and add the chocolate, rum, sugar, and coffee. Using an immersion blender, blend the ingredients in the saucepan over very low heat until well blended and frothy. Pour into warm mugs, top with softly whipped cream, and sprinkle a pinch of cayenne over each cup. Serve immediately.
Basic Whipped Cream
In a mixing bowl, whip the cream until it is slightly thickened. Add the remaining ingredients and continue whipping until cream holds its shape. Spoon on top of hot chocolate.
Black Voodoo Shooter
(Courtesy of Gary Mraz & Studio Voodoo)
Float with Barcardi 151 Rum light on fire. Blow out flame before drinking.
Black Voodoo Martini
(Courtesy of Studio Voodoo)
2oz. Grey Goose Vodka
Combine all ingredients and shake well. Pour into a martini glass and add a small chunk of dry ice. Garnish with a fresh blackberry
5 min