Thaw frozen juices and add bitters and sugar, stir until blended.
Stir in whiskey sour cocktail mix and club soda. Garnish with orange and lemon slices and cherries.
Makes 18 (4-ounce) servings.
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.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Stem, seed, and slice jalapenos into rounds.
Add mix and peppers in a glass jar with a tight fitting lid.
Steep for at least 24 hours.
Note: The longer the steeping time the hotter the mix. Experiment to find your favorite heat level. The jalapenos will soften and \"cook\" in the acidic juice, adopting a sweet and sour flavor. Use these sweet and sour peppers in place of your jarred, pickled jalapenos and you'll never go back -- you'll find yourself making this recipe just to get the sweet and sour peppers!
Combine strawberries, lemon juice, and honey in a cocktail shaker and muddle until well broken up. Add gin and Greek yogurt and fill shaker with ice. Shake until well chilled, about 15 seconds. Fill a rocks glass with crushed ice, then double-strain cocktail into it. Grind black pepper on top and garnish with the strawberry slice.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Put the whiskey, lemon juice, simple syrup and several ice cubes in a cocktail shaker and shake well.
Strain into a highball glass and add more ice cubes. Decorate with an orange wedge and cocktail cherry. Serve topped up with soda water.
Pre-chill vodka in freezer. (Recommended: Pre-chill all ingredients instead of using too much ice; which can dilute the drink).
Pre-chill large/9 ounce wine glass in freezer.
Add about 4-6 ice cubes into the wine glass.
Add vodka, raspberry liqueur, blue curacao, lime cordial, and cranberry cocktail.
Stir or shake gently and serve.
he fennel fronds to a cocktail shaker along with sliced fennel
Pour vodka, Schnapps and apple juice into a cocktail shaker with ice.
Shake well and strain into a pitcher or a chilled martini glass.
Drop a sour apple candy in each glass and garnish with a curl of apple peel.
This drink is best served chilled in your freezer for about 15 minutes before you pour into glasses.
and grapefruit juice in a cocktail shaker and fill with ice
Mix liquors together first in a shaker, or large ice filled glass, or a pitcher.
Then add sour mix and 7-up/Sprite to taste.
I like sour mix so I add more than most people.
Can garnish with fruit, but not necessary.
Drink responsibly :) Enjoy!
In a medium bowl, stir together sour cream, chopped onion, Worcestershire sauce and pepper.
Cover and refrigerate for 2 hours.
Spoon into shallow serving dish.
Swirl cocktail sauce over top.
Serve with crackers, cocktail bread or chips.
Drain fruit cocktail.
Sprinkle Jell-O over fruit cocktail (do not stir).
Set in covered dish in refrigerator overnight.
Next day, add sour cream and mix well.
Put back in refrigerator and let chill (1 hour).
Add Cool Whip, nuts, marshmallows and cherries.
Save a few nuts and cherries for top of salad.
Graham Cracker Crust: Combine crumbs, butter and 1/4 cup sugar. Reserve 2 tablespoons of mixture and set aside. Press remaining mixture on bottom and sides of 8\"-inch springform pan. Bake at 350 for 10 minutes.
Filling: Combine sour cream, sugar, lemon peel, lemon juice, and vanilla. Reserve 1/4 cup of the fruit cocktail, pour remaining into sour cream mixture. Pour into crust. Top with reserved crumbs.
Bake at 350 for 25 minutes. Let cool and chill.
Just before serving, garnish with reserved fruit.
Mix avocados, tomatoes, lime juice and Seasoning Mix in medium bowl. Set aside.
Mix cream cheese and sour cream in small bowl. Spread in 9-inch glass pie plate. Drizzle with half of the cocktail sauce. Top with avocado mixture and shrimp. Drizzle with remaining cocktail sauce.
Serve with sliced baguette or crackers.
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).
Add packages of vanilla pudding mix with juice from fruit cocktail.
Add sour cream.
Mix well.
Add fruit cocktail.
Mix well again.
Add marshmallows and mix well.
Refrigerate at least 2 hours before serving.
Stir before serving.
Fill a cocktail shaker halfway with ice.
Add in vodka, sour raspberry liqueur, and cranberry juice.
Squeeze the juice from the lime into the shaker.
Shake vigorously for 5-10 seconds.
Strain mixture into a chilled cocktail glass; skewer the 3 raspberries on a cocktail skewer and use for garnish.
Prepare about one 12-inch dish or a glass pie or a fancy quiche plate.
In a bowl, combine/whisk together the softened cream cheese, sour cream garlic (if using) and mayonnaise; spread into bottom of prepared dish.
Scatter the shrimp over the sour cream mixture.
Top with the cocktail sauce (you can use more than 1 cup if desired) then the mozzarella cheese, green peppers, chopped tomatoes, and last the chopped green peppers on the top.
Cover, and refrigerate until ready to serve.
Serve with crackers.
In a 12 ounce glass, put ice, then add in this order:
Pineapple juice, sweet and sour, blue curacao (preferably Bols), vodka.
Then the Puerto Rican rum (\"It's a better taste,\" Harry says.).
Stir gently, garnish with pineapple slice and vanda orchid. Serve with aloha.