Preheat oven to 375 degrees.
Mix bisquick,sour cream and club soda together.
Pour onto floured surface and knead very lightly.Rol out to about 1/2 inch thickness and cut with cutter.
Melt butter and pour half into a glass casserole dish.place biscuits in dish and pour remaining butter over top of biscuits.
Bake at 375 degrees for about 20-25 minutes or until golden brown.
Stir together first 3 ingredients in a large bowl. Add Club soda, stirring until batter is blended. Use immediately or will go flat. Ladle onto a preheated waffle iron. The batter doesn't store well so make only as much as you will use at one time or make extra waffles and freeze for later use.
Mix all ingredients together and cook pancakes in the regular way.
Keep pan cakes hot in a serving dish until served.
This batter can not be saved like regular mix due to the club soda. Pancakes left over can be refrigerated or frozen.
Delicious!
Blend the fruit, yogurt (or substitute), and banana together.
Gradually add the club soda until you reach the desired consistency.
NOTES: If you don't have a blender, you can use a food processor for the berries and banana, then stir in the rest of the ingredients. This is also great to freeze and unthaw later.
Fill 4 cocktail glasses evenly with the cucumber, mint, and kumquats. Add 1 teaspoon of superfine sugar to each glass. Using a muddler, smash the ingredients in each glass slightly to release flavors and juices.
Add 1 TBS lime juice into each glass.
Add crushed ice into each glass filling 3/4 full. Add the vodka, orange liquer, and club soda in order to each glass.
Serve with a wedge of cucumber as a garnish.
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!
Rim glasses with brown sugar.
Pour vodka, club soda, cherry soda & pineapple juice concentrate in a pitcher. Stir well to combine.
Serve over ice.
Place the frozen berries, vodka, pomegranate liqueur and club soda in a blender and process until smooth.
Strain through a sieve to remove any seeds. Pour into glasses and serve immediately.
Fill a tall glass with crushed ice.
Pour the amaretto over the ice then slowly add the orange juice and top with club soda to form layers.
Add a dash of grenadine and garnish with a cherry and orange slice.
Slice yuzu in half and muddle all ingredients except for club soda in a cocktail shaker.
Add ice & shake for 15-20 seconds.
Strain into an old-fashion glass, add a few cubes of ice, top with club soda, gently stir & garnish.
Place the strawberry basil leaves, and sugar into a cocktail shaker, and mash well with a cocktail muddler. Add half of the ice to the cocktail shaker, and place the rest into a tall glass. Pour in the gin and lemon juice, cover, and shake until the outside of the shaker has frosted. Strain into the chilled glass over the ice, top with the club soda, and stir to serve.
Rim 4 tall Collins-type glasses with lime wedge and then dip in sugar.
Fill glasses with ice cubes.
In a large measuring cup combine tequila, orange liqueur, lime juice and pomegranate juice.
Divide cocktail between the 4 glasses.
Top with club soda and garnish with lime wedges and pomegranate seeds.
Berry-infused gin: Slice 24 fresh strawberries.
Combine strawberries with one bottle of Tanqueray No. Ten Citrus Gin in closed container and allow to sit for 24 hours.
For cocktail: Combine first four ingredients in cocktail shaker with scoop of ice and shake well.
Add club soda to shaker and strain into ice-filled cocktail glass.
Muddle cucumber-flavored syrup and jalapeno pepper together in a cocktail shaker. Fill the shaker with ice and pour in club soda, vodka, and lime juice. Cover shaker and shake until outside of shaker becomes frosted. Pour cocktail into a glass and garnish with cucumber slice.
Fill a chilled cocktail glass with ice; add whiskey and lemon juice. Stir in sugar until dissolved. Top off with club soda. Garnish with lemon slice.
Place 2 ice cubes in a highball glass. Set aside in the freezer.
Combine sloe gin, lemon juice, and simple syrup in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared highball glass. Stir in club soda. Garnish with a slice of lemon.
Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into a Collins glass. Add 1 cup ice, fill with club soda, and stir.
Garnish with slice of orange and lemon and a maraschino cherry.
Combine first 4 ingredients in a cocktail shaker; fill with ice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds).
Strain bourbon mixture into a 10-oz. glass filled with ice; top with club soda and, if desired, bitters.
& Vermouth.
Pour in the Club Soda almost to the rim of
Combine first 5 ingredients in cocktail shaker with scoop of ice and shake well.
Add club soda to shaker and strain into ice-filled cocktail glass.
Garnish with sliced grapefruit or lemon.