Pour grenadine and frangelico into an ice-filled cocktail shaker, and shake until frothy.
Strain into a chilled martini glass, and slowly add the kahlua.
Garnish with a cherry or hershey's kiss, and serve.
Add sugar, 2 orange slices and a good shot of brandy to a cocktail shaker.
Muddle together until the sugar is dissolved.
Add ice cubes to the shaker along with the Rioja wine.
Shake and strain into a martini glass and top with a splash of lemon-lime club soda.
Garnish with an orange slice.
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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Place 2 large ice cubes in a rocks class. Set aside in the freezer.
Combine Scotch and Drambuie in a cocktail mixing glass. Add 1/2 cup ice and stir until chilled. Strain into the chilled rocks glass.
Mix the ketchup and cognac and slowly add the cream until the mixture is a pale pink.
Mix in the paprika.
Add the shrimp and mushrooms.
Serve in cocktail glasses with a slice of lemon.
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).
Cream butter; add sugar gradually and cream until fluffy.
Add vanilla, flour, soda and oats.
Mix thoroughly.
Chill dough in refrigerator 1/2 hour.
Shape into rolls 1 1/2-inches in diameter. Coat each roll in chocolate shot.
Slice 3/8-inch thick and place on ungreased baking sheet, leaving space between slices.
Bake at 325\u00b0 for 25 to 30 minutes.
Yield:
3 dozen.
Cream butter, add sugar gradually and cream until fluffy.
Add vanilla, flour sifted with soda and rolled oats.
Mix thoroughly. Chill dough in refrigerator for about one-half hour.
Shape into rolls 1 1/2 inches in diameter.
Coat each roll of dough with chocolate shot.
Slice about 3/8-inch thick and place on ungreased baking sheet.
Bake in a slow oven (325\u00b0) for 25 to 30 minutes.
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
hen add the clamato juice cocktail, then cool for an hour
Mix the liqueur, rum and lime juice together. Pour into a champagne glass and top with the champagne.
Stick the cherry, lime and banana on a cocktail stick and place in the glass.
Pour the Aperol, gin, pineapple juice and coconut cream into a shaker and shake well. Strain into a glass and garnish with pineapple, cocktail cherry and lemon twist.