ith ice, add the vodka, key lime juice, and simple syrup. Top
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
Pour graham crackers crums in a shallow dish.
Rub a lime wedge around the edge of the martini glass and roll the edge in the graham cracker crumbs.
Chill the glass for about 30 minutes our until ready to serve.
Combine the vodka, key lime liqueur, pineapple juice, and cream in a shaker.
Fill the shaker 1/2 full with ice and shake until well blended.
Pour into prepared martini glass, garnish with a lime wedge and serve immediately.
Chill martini glass.
In a shaker filled with ice combine Liquor 43,vodka,key-lime juice& heavy cream.
Shake till shaker is icy cold to hold.
Rub rim of chilled glass with lime wedge then dip into graham and strain drink into martini glass.
Coat the rims of 2 chilled cocktail glasses with sugar. Chill until needed.
Fill a cocktail shaker with the ice. Add the gin, orange liqueur, lime juice and sugar. Shake vigorously to blend, and chill.
Strain the mixture into the prepared glasses, dividing it evenly. Decorate each rim with a lime wheel.
Put enough ice cubes into a cocktail shaker to be about 3/4 full. Pour vodka, lime juice, simple syrup, and half-and-half over the ice cubes, shake, and strain into a martini glass.
stirring occasionally. Gradually stir the lime juice and zest into the
ntil creamy. Mix in the lime juice and zest.
In
Preheat oven to 350\u00b0.
Spray bundt pan with cooking spray.
Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
Cool cake in pan for ten minutes, remove from pan.
When cool, drizzle with glaze.
For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.
Make sure the whipped topping has been completely softened and is no longer frozen.
In a large bowl, whisk together the key lime juice, water, and pudding mix until blended and smooth.
Incorporate the whipped topping into the key lime pudding mixture until thoroughly blended.
Use as desired; keep refrigerated.
n 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract
il, 5 tablespoons Key lime juice, and 1 tablespoon Key lime zest into cake
auce.
Serve hot, with Key Lime Mustard Sauce.
uter green peel from enough key limes to yield 1/2
tablespoons rum, 2 teaspoons Key lime juice, Key lime zest, and vanilla extract
Add 3 tablespoons Key lime juice, 1 1/2 teaspoons Key lime zest, and
Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.
nd 1/2 cup of key lime juice. Pour into the prepared
Rub the rim of a rocks or margarita glass with lime wedge, then dip in coarse salt.
Combine Key lime juice and remaining ingredients in an ice-filled shaker. Shake vigorously and pour into prepared glass.
ust until incorporated. Stir in key lime juice and vanilla extract. Pour