Mix drink and vodka to Shaker with ice and shake to mix. Strain into 2 cocktail glasses and enjoy!
lemon juice, 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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Throw the blueberries and gin in a mason jar, and let this sit for about a week (it actually only takes two to three days for the blueberries to dissolve, so it just depends on how blue you want it).
Boil the vanilla bean and sugar in a cup of water for about 1/2 hour or so, and stick in the fridge to cool (or not, it can be hot if it your pouring it on ice).
Squeeze 1/2 a lemon in a glass of ice, pour in vanilla syrup to taste, pour in gin. Shake (I like to shake mine in a martini shaker), garnish with a couple blueberries, and drink!
Melt jelly in slow cooker. Stir in seasonings until blended.
Drain pineapple chunks and cocktail franks. Discard juice. Stir into slow cooker.
Cover and cook on low 1-2 hours.
Combine in saucepan the cornstarch and sugar.
Mix well; combine and add egg yolks and syrup from pineapple and cocktail. Blend well.
Cook over medium heat, stirring constantly, until thickened.
Cool thoroughly.
Fold in cream, walnuts, marshmallows, crushed pineapple and fruit cocktail.
Cover and chill overnight.
Just before serving, you may add bananas.
Serve on lettuce leaves.
To prepare:
Combine all ingredients except lemon juice and wine in a sauce pan.
Bring to a boil, stirring occasionally until sugar is dissolved.
Reduce heat and cook uncovered for 10 minutes, stirring occasionally.
Remove from heat and add lemon juice.
Transfer to a glass container and refrigerate for at least 4 hours and up to one week.
When ready to serve:
Strain out lemon peel and sage leaves.
In a glass with ice, combine equal parts drink and wine (or club soda).
Serve with a fresh sage leaf, if desired.
Mix equal parts of Dr. Pepper (or other soft drink) and milk. Pour mixture into an 8 or 9-ounce cup.
Freeze for 1 hour.
Serve with a spoon.
Put softened cream cheese on a flat plate.
Spread cocktail sauce over cream cheese.
Sprinkle shrimp over the cream cheese and cocktail sauce.
Refrigerate.
Spread on crackers.
orange juice, Worcestershire sauce, onion and cilantro in a bowl. Mix
Quick and easy.
Place cream cheese in shallow serving bowl. Combine clams and cocktail sauce.
Pour over cream cheese.
Chill. Serve with assorted crackers.
Preheat oven to 350\u00b0.
Grease a 9-inch pan.
In large bowl, combine flour, sugar, salt and baking powder.
Put eggs in another bowl and beat well.
Add vanilla and cocktail; stir and fold into dry ingredients. Mix well.
Pour into greased pan and bake 40 minutes.
Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.
Meanwhile, shell and devein shrimp. Add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. Drain immediately and cool under cold running water.
To make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and Worcestershire sauce in bowl.
Make manty as in the \"Manty\" recipe, but make them half the size, and do not cook them.
Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.
Spread cream cheese on plate.
Pour cocktail sauce over cheese.
Spread 1 can shrimp (drained) over cream cheese and cocktail sauce.
Serve with crackers.
Sift together sugar, flour, salt, soda, eggs, and cocktail. Mix and pour into 3/9 greased pan. Sprinkle over top of uncooked cake: brown sugar and pecans or coconut.
Mix all together and heat thoroughly.
Mix flour and sugar together. Add egg and cocktail. Mix all ingredients together. Do not use electric mixer. Bake in 2 layers or in 1 (9 1/2 x 5-inch) pan at 375\u00b0.
Spread cream cheese on platter.
Mix together in small bowl, shrimp, clams and cocktail sauce.
Spread over cream cheese. Serve with crackers.
Heat jelly and cocktail sauce on stove top.
Slice hot dogs into 1-inch links; mix with sauce.
Cook on medium heat for 10 to 15 minutes.