Place sugar, glucose, gin and tonic in a medium saucepan.
Squeeze lime into cocktail glass and drop lime wedge into the juice; add watermelon and enough ice to fill glass to top. Pour gin and tonic water over the watermelon and ice; stir.
Place 6 tall glasses in the fridge for an hour. Fill with ice. Measure 2 tbsp gin and 1 tbsp liqueur into each glass. Top up with tonic and a squeezed lemon or lime wedge. Serve immediately.
Place the ice cubes in a glass. Mix the Curacao and gin and pour over the ice. Top up with tonic water and decorate with an orange slice.
Pour the gin in a highball glass filled with ice.
Add the tonic water; stir.
Garnish with a slice of lemon in the drink.
**The correct proportion is one measure of gin and two of tonic.
Use fresh tonic water from a small bottle or can.
Do not drown the gin.
Muddle orange rind strip, fresh cranberries, and sugar in a cocktail shaker. Add ice cubes, gin, and fresh orange juice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Pour into an 8-oz. glass; top with tonic water. Serve immediately.
Put a mint sprig, 2 lime wedges and a few cucumber pieces in each of 4 glasses. Muddle slightly.
Fill the glasses with ice.
Add the gin, and top off with tonic water.
Garnish with a stick of lemongrass.
Place infuser in glass.
Pour gin over infuser and steep to desired strength.
Add simple syrup, ice and tonic water.
Add the ice to a cocktail glass.
Add cucumber slices.
Add gin.
Fill glass with tonic water.
Mix the gin and tonic in a glass, add a scoop of lemon sorbet and garnish with mint and a slice of lemon.
In a small saucepan, combine sugar and water. Stir on medium heat until sugar dissolves. Add lime zest and juice. Bring to a boil and cook for 5 mins. Remove from heat and allow to cool.
Strain syrup into bowl of an ice cream machine. Add tonic water and gin. Churn according to manufacturer's instructions until firm (about 20 mins).
Transfer to a chilled freezer container. Freeze until completely firm. Serve in cocktail glasses with lime wedges.
Fill double old-fashion glass with ice.
Wipe lime wedge around the rim of the glass.
Gently squeeze lime into glass and leave in glass.
Pour gin into the glass.
Fill with tonic water.
Here is the secret. DO NOT STIR! The essence of both gin and tonic mingle when you sip and it makes for a much fresher drink.
Pour cranberry juice and gin over ice in a tall glass. Top off with tonic water, then add a splash of lime juice.
Garnish with a wedge of lime and a few fresh cranberries.
Place the ice cubes in a tall, narrow glass with the ice coming near the top. Pour gin, tonic water, and lime juice over the ice. Stir well with a long-necked spoon. Garnish with lime wedge, and serve immediately.
old with nonstick cooking spray and place on a plate or
Pour Hendrick's Gin into highball glass over ice cubes and fill with tonic water; stir.
Garnish with Cucumber spear.
Combine all ingredients in a tall ice-filled Collins glass and stir well.
Garnish with a orange wedge (I actually give it a squeeze in the glass as well).
ith salt and pepper. Cover with plastic wrap and marinate for 30 minutes
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.
Follow the recipe for Creamy Macaroni and Cheese.
Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.