Guardians of the Galaxy - Movie and Cocktails — Boozy Movies

Recipes Below

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Today, we're crafting two special cocktail recipes inspired by Marvels Guardians of the Galaxy! This is a fun how to make experiment, perfect for your next movie night. Get ready to mix up something truly out of this world! #marvel #guardiansofthegalaxy #cocktail

Guardians of the Galaxy crash-landed into comic book culture like a mixtape-powered meteor, taking a team of Marvel's weirdest misfits and turning them into unlikely superstars. Outlaw adventurer Peter Quill steals a mysterious orb and finds himself hunted across the galaxy alongside a trigger-happy raccoon, a walking tree, a deadly assassin, and a vengeance-fueled warrior. What begins as a scramble for survival evolves into a cosmic quest to stop the fanatical Ronan from unleashing the orb's catastrophic power. The film gleefully embraces its comic-book roots with colorful aliens, impossible gadgets, outrageous humor, and enough interstellar action to fill a collector's long box. By the time the soundtrack fades and the credits roll, the Guardians prove that even the universe's biggest losers can become legendary heroes when they fight together.

Guardians of the Galaxy (2014). Directed by James Gunn. Based on Guardians of the Galaxy by Dan Abnett and Andy Lanning.

Performances by Chris Pratt, Zoe Saldana, Dave Bautista, Vin Diesel, Bradley Cooper, Lee Pace,

Michael Rooker, Karen Gillan, Djimon Hounsou, John C. Reilly, Glen Close, and Benicio Del Toro.

A Marval Studios Production. Distributed by Walt Disney Studios Motion Pictures.

Awesome Mix Vol. 1

1 oz (30mL) Coconut Rum
.5 oz (15mL) Spiced Rum
.5 oz (15mL) Barkeepers Coconut Cream
1 oz (30mL) Pineapple Chinola
.5 oz (15mL) Lime Juice
Pinch Salt
2 Dashes Habanero Bitters (divided)
.5 oz (15mL) Crème de Violette
.25 oz (7.5mL) Prickly Pear Syrup
Garnish Whip-In-A-Can
In a Pontalier glass, combine .5 oz (15mL) Crème de Violette, .25 oz (7.5mL) Prickly Pear Syrup, and 1 Dash Habanero Bitters. Fill Absinthe glass with crushed ice.
In a shaker tin, combine 1 oz (30mL) Coconut Rum, .5 oz (15mL) Spiced Rum, .5 oz (15mL) Barkeepers Coconut Cream, 1 oz (30mL) Pineapple Chinola, .5 oz (15mL) Lime Juice, Pinch Salt, and 1 Dash of Habanero Bitters. Add ice, cover and shake for 30 seconds. Strain into Absinthe glass. Garnish with Whip-In-A-Can and a purple candy

I Am Groot

1.5 oz (45mL) Honey Whiskey
.5 oz (15mL) Rye Whiskey
.75 oz (22.5mL) Pine Amaro
.75 oz (22.5mL) Marigold Syrup
Ginger Beer
In a mixing glass, combine 1.5 oz (45mL) Honey Whiskey, .5 oz (15mL) Rye Whiskey, .75 oz (22.5mL) Pine Amaro, and .75 oz (22.5mL) Marigold Syrup. Add ice and stir until chilled. Strain into a chilled collins glass with marigold Collins spheres. Top with Ginger beer, give a slight stir. Serve with a bamboo straw.
To Make Ginger Bug:
3 Tbs (45 g) Fresh Ginger Root with skin (divided)
3 Tbs (45 g) Organic Cane or Palm Sugar (divided)
Filtered Water
Day One: Combine 1 Tbs (15 g) of cut ginger, and 1 Tbs (15 g) sugar in a pint jar or water tight container. Fill with filtered water and cover with lid, shake to stir. Remove lid and cover with a towel on top to allow air flow and leave at room temperature.
Day Two: Add another 1 Tbs (15 g) of cut ginger, and 1 Tbs (15 g) sugar. Cover with lid, shake to stir, remove lid and replace with towel store at room temperature.
Day Three: Add another 1 Tbs (15 g) of cut ginger, and 1 Tbs (15 g) sugar. Cover with lid, shake to stir, remove lid and replace with towel store at room temperature. Leave until day 7 when bubbles will be apparent. The Ginger Bug is ready to use! Store in refrigerator and feed at least once a week or when used.
To Make Ginger Beer:
.5 lb (227 g) Fresh Ginger
.5 - 1 cup (100-200 g) Organic Cane Sugar
Filtered Water
Juicing Method: Juice fresh ginger to make about 1 cup of liquid. Combine in a flip top glass bottle with .5 - 1 cup (to taste) of sugar and top with filtered water. Shake to combine. Leave at room temperature out of direct sunlight for 3 days making sure to open the bottle at least once a day to relieve built up pressure. Once desired fizziness is achieved, store in the refrigerator and be mindful to cover when opening because of built up pressure.