Take 2 packets of hot chocolate mix and put them into the coffee mug.
Add the shots of eggnog cream, vodka, and Kahlua.
Fill the rest of the coffee mug with hot water.
Stir.
You may need to heat the drink up in the microwave for 30 seconds before serving.
When nice and hot, serve.
400\u00b0F. Score the goose skin with a sharp knife. Place
Fill a cocktail glass with ice cubes. Pour in vodka and creme de cacao; top with club soda.
d the pork mince, the goose liver (if using) and some
sealable bag; add in whole goose, then seal bag and
ke the skin of the goose all over. Dont pierce the
he goose's neck and cavity.
Rinse the bird with cool
Cook the goose liver, neck, gizzard and heart
In a blender, combine drink mix with rum.
Blend with ice for at least 15 seconds, until slushy.
Pour into a tall glass. Garnish with a cherry and pineapple stick.
ot rimmed, to my recollection, with sugar or salt at the
Fill a highball or double old-fashioned glass with crushed ice. Add Grey
Goose vodka and fill the rest of the cup with lemonade to a half-inch below the
rim. Drizzle premium raspberry-flavored liqueur over the top. Garnish with
frozen honeydew.
For best results and taste keep vodka in the freezer.
Pour 1/4 oz of vermouth into a frozen martini glass and swirl it around til the inside of the glass has been coated. Discard vermouth.
Combine vodka and brine in a cold shaker glass with ice and shake vigorously.
Strain into the cold martini glass swirled with vermouth.
Place pickled okra pod into glass.
Don't forget to eat the drunken okra pod after you have finished the drink!
Repeat steps 2-6 as often as needed.
thoroughly defrost. Remove the goose from the refrigerator and leave
sing kitchen twine. Stuff the goose with the apple filling and seal
he goose (or duck) inside and out then rub with dried oregano
Place the goose breast on top and season with salt and pepper
nd outside of goose then fill with seasoning, securing opening with skewers. Tie
Trim the fat off the goose. Rub cavity with 1 teaspoons salt . Cook
Combine vodka, lime juice and jalapeno pepper in bowl.
Heat oil in a skillet over high heat. Season scallops with salt and pepper and place in skillet. Sear about 2 minutes per side or until scallops are browned on the outside but still raw in the centre.
Place scallops on board and cut into quarters and add to vodka mixture. Let marinate for 4 hours in the refrigerator.
Stir in peppers and green onions.
Divide scallop mixture between 4 Martini glasses adding some marinade. Garnish with coriander. Serve at once.
o room temperature.
Place goose on board; pull out inside