and egg white in a cocktail shaker and shake without ice
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
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https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Skewer a cheese cube, ham cube, and pearl onion on wooden cocktail picks, alternating as you go.
Insert picks into grapefruit half (on a serving dish, pulp side down), about 1 inch apart, covering the top and sides of the grapefruit.
Cover and refrigerate until serving time.
Makes about 12 servings.
he fennel fronds to a cocktail shaker along with sliced fennel
and grapefruit juice in a cocktail shaker and fill with ice
Toast bread until crisp.
Spread mayo on one side of each slice.
Take first slice, mayo side up, and top with 1 lettuce leaf and 2 tomato slices.
Neatly layer 2 bacon slices and half the chicken on top.
Cover with second toast slice, mayo side up.
Continue with remaining fillings.
Top with third toast slice, mayo side down.
Secure layers with cocktail sticks, making sure the reach to the bottom of the sandwich.
Using a serrated knife, cut diagonally into 4 triangles.
In a mixing glass, half-filled with ice cubes, combine all the ingredients, except the cherry. Stir a couple of times.
Strain into a cocktail (martini) glass. Let the cherry drop to the bottom.
Mix together, beat for 2 minutes at medium speed.
Bake in greased and floured 12 cup Bundt pan at 350\u00b0 for 1 hour or until tests done.
Cool in pan 10 minutes.
Top with Hot Lemon Sauce or Lemon Glaze (recipes follow).
Salt the rim of a tall glass. To do so, pour salt onto a small plate, moisten the rim of the glass on a damp towel and press into the salt. Fill the glass with ice cubes.
In a cocktail mixer full of ice, combine the vodka, vegetable juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Shake vigorously and strain into the glass. Garnish with a stalk of celery and olives stuck onto a toothpick.
Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
Heat 2 to 3 inches oil to 365\u00b0F in a deep fryer or heavy deep saucepan.
Combine flour, salt, onion salt, pepper and garlic powder in shallow bowl. Beat eggs and water in separate shallow bowl. Place bread crumbs in another shallow bowl.
Coat shrimp with flour mixture. Dip in egg mixture. Drain off excess. Coat lightly with crumbs.
Fry shrimp, a few at a time, 2 to 3 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with lemon wedges and cocktail and/or tartar sauce if desired.
For the cocktail sauce, whisk together ingredients in a small bowl and season to taste.
Arrange lettuce leaves, mango slices and avocado slices in serving dishes. Top with shrimp and chill until required. Drizzle with cocktail sauce or serve sauce on the side, if preferred.
Rim each cocktail glass with lemon juice then sugar. Decorate with a cocktail cherry and a few mint leaves. Mix the rum and curacao with crushed ice and pour into cocktail glasses. Top with pineapple juice and champagne.
owder, and 1/2 teaspoon cocktail sauce, and stir well to
Sift flour, sugar, baking powder and baking soda into a bowl. Add a pinch of salt. Gradually whisk in buttermilk, egg and butter until smooth. Set aside for 15 mins.
Meanwhile, heat oil in a deep saucepan to 350\u00b0F. Dip cocktail sausages in batter, draining off excess, then deep-fry for 2-3 mins, until golden. Drain on paper towels.
Thread onto cocktail skewers and serve with ketchup for dipping.
In a cocktail shaker, combine the southern comfort, bourbon, amaretto, orange juice, lemon juice with ice cubes and shake vigorously.
Place the crushed ice in a highball glass and fill with the cocktail. Garnish with a slice of pineapple, a slice of lemon, and maraschino cherries.
Mix the whisky, sweet vermouth and angostura bitters. Stir then pour into a cocktail glass and garnish with a cocktail cherry.
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.
rushed ice. Serve with Dublin Cocktail Sauce. Makes 3 to 4