Pour vodka, cherry brandy, dry vermouth, Campari and creme de bananes into a mixing glass half-filled with ice cubes. Stir well, strain into a cocktail glass, and serve.
ars to the top with BRANDY.
Seal jars with lids
Combine creme de cacao, brandy, vodka and cream in a cocktail shaker and fill with ice. Shake well then strain into a cocktail glass. Serve sprinkled with freshly grated nutmeg.
Pour the rum, brandy, juice, grenadine and crushed ice into a cocktail shaker and shake vigorously. Place the remaining ice cubes into a cocktail glass and pour in the alcohol mixture. Decorate with the mint, pineapple and cherry.
In a cocktail shaker place the creme de cacao, brandy, espresso, and whipping cream.
Add crushed ice, shake well, and strain into a cocktail glass. Sprinkle grated nutmeg on top and serve.
In a cocktail shaker, mash together strawberries and raspberry preserves.
Stir in blood orange juice.
Pour in brandy and rum.
Add crushed ice and shake.
Strain into a tall glass (filled with ice or not).
Top with club soda and the juice from a key lime.
Float a scoop of your favorite fruit sorbet or sherbet, if desired. It helps sweeten this slightly tart/bitter drink.
Garnish with red fruits (strawberry, blood orange wedge, cherries, raspberries, etc.), if desired.
Enjoy!
eft overs and use the recipe directions on your rice container
To rim the glasses, pour the Blue Curacao into a shallow bowl and the sugar into a separate shallow bowl. Dip the edge of each glass into the curacao and then the sugar.
In a cocktail shaker, combine the peach juice, cream, cassis, brandy, and ice and shake vigorously for about 20 seconds. Strain into the prepared glasses.
To finish, use a straw to collect some Blue Curacao and drip it down the inside of the glasses. Repeat several times and serve garnished with mint.
In a bowl, mix the ketchup, mayonnaise and brandy. Fold in the cream and season with salt and white pepper. Mix in the cucumber, lettuce, asparagus and prawns. Spoon into 4 cocktail glasses and garnish with tail-on shrimp and lettuce and basil leaves.
Preparation and Serving.
If you want to garnish the glass rim with sugar, wet the outside of the rim with lemon juice. Dip the outside of the rim in sugar, and swirl glass to coat.
For the drink, combine lemon juice, Cointreau, and cognac in a cocktail shaker that is half filled with ice. Shake well for 20 - 30 seconds.
Strain mixture into the cocktail glass. If you don't sugar the rim, you could garnish with a lemon twist or orange slice.
http://www.kitchenriffs.com/2012/01/sidecar-cocktail.html.
Combine creme de cacao, brandy, and heavy cream in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.
Put the Kirschwasser, gin, cherry juice, cream, and a little crushed ice in a cocktail shaker and shake well.
Strain into a cocktail glass. Add extra crushed ice and serve garnished with mint.
Put the Cognac, Cointreau, and Angostura bitters in a cocktail shaker with the ice cubes and shake well.
Strain into a cocktail glass and decorate with a lime and star fruit slice. Top off with sparkling wine to serve.
BLUEBERRY ICE CUBES:
In ice cube mold, fill 4 molds half-way with water. Freeze for 2 hours. Drop in 3 blueberries. Add water to fill those cubes. Place in freezer for 48 hours to set.
COCKTAIL:
Place 4 plain ice cubes in cocktail shaker. Add cranberry juice, vodka, blackberry brandy, and triple sec. Shake; strain into glass.
Add blueberry ice cubes.
Garnish with strip of lemon rind in an S-pattern around blueberry then raspberry.
Pour the brandy, creme de cacao and eggnog into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a cocktail glass.
Garnish with grated nutmeg, and serve.
arm cream mixture, then the brandy and vanilla.
Strain the
Fill a cocktail shaker with ice and top with brandy, raspberry-flavored liqueur, and coffee-flavored liqueur; cover shaker and shake vigorously for 20 seconds. Add cream and gently shake for 5 seconds. Strain drink into a cocktail glass.
Combine brandy and creme de menthe in a cocktail shaker. Add ice; cover and shake until chilled. Strain into a chilled cocktail glass.
Combine the shrimp, dill, olive oil, lemon zest, and juice and leave to marinate for 30 minutes.
In a separate bowl mix together the mayonnaise, ketchup, brandy and a pinch of salt.
Layer the shrimp mixture, cucumber, radishes, and mayonnaise in small glasses. Serve garnished with grissini sticks, the lemon pieces and sprigs of dill.
Combine the ingredients in a cocktail shaker. Shake vigorously. Strain into a glass.
For the garnish, cross two straws over the rim of the glass. Lightly sprinkle the nutmeg over the surface of the drink. Remove the straws carefully and serve.