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The Mimsies are back and louder than ever. I can't be there in person, but I can be there in spirit. Or spirits.

Mimsies

  • 1 small box of Raspberry Jell-O
  • 1 Cup hot water
  • 1/3 Cup cold water
  • 2/3 Cup Framboise Lambic-Ale or Champagne
  1. STIR boiling water into raspberry gelatine until completely dissolved.
  2. ADD the cold water, Framboise Lambric-Ale or Champagne and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

The Mimsies former drummer, J.D. Scott gave up drinking. I respect that. This shot is for him.

JD Fizz

  • 1 small box of Raspberry Jell-O
  • 1 Cup hot Ginger Ale or Club Soda
  • 1 Cup Ginger Ale or Club Soda
  1. STIR boiling Ginger Ale or Club Soda into raspberry gelatine until completely dissolved.
  2. ADD Club Soda or Ginger Ale and stir until mixed.
  3. POUR into 2-3 oz.(60-90 ml) cups.
  4. REFRIGERATE until firm.

This shot was inspired by one of Mimsies' songs.

Elizabeth Libertine

  • 2 Knox Gelatin packets
  • 1/4 Cup Sugar
  • 1 small box of White Chocolate Instant Pudding & Pie Filling
  • 1 Cup hot water
  • 1/4 Cup cold water
  • 1 Cup Milk
  • 1/2 Cup White Chocolate Liqueur
  • 1/4 Cup White Brandy
  1. STIR boiling water into Knox gelatine and sugar until completely dissolved.
  2. ADD the cold water, White Chocolate Liqueur, White Brandy and stir until mixed. It should appear quite opaque. Cool at room temperature about 20-30 mins.
  3. POUR milk into a separate container. Add the box of pudding and mix well until completely blended.
  4. QUICKLY STIR the pudding into the jell-o until well blended.
  5. POUR into 2-3 oz.(60-90 ml) cups.
  6. REFRIGERATE until firm.

This shot was inspired by another of the Mimsies' songs.

Spider

  • 2 Knox Gelatin packets
  • 1/4 Cup Sugar
  • 1 small box of Chocolate Instant Pudding & Pie Filling
  • 1 Cup hot coffee
  • 1/4 Cup cold water
  • 1 Cup Milk
  • 1/2 Cup Kahlua
  • 1/4 Cup Frangelico
  1. STIR coffee into Knox gelatine and sugar until completely dissolved.
  2. ADD the cold water, Kahlua, Frangelico and stir until mixed. It should appear quite opaque. Cool at room temperature about 20-30 mins.
  3. POUR milk into a separate container. Add the box of chocolate pudding and mix well until completely blended.
  4. QUICKLY STIR the pudding into the jell-o until well blended.
  5. POUR into 2-3 oz.(60-90 ml) cups.
  6. REFRIGERATE until firm.