Fill a tall Collins glass with ice.
Add Champagne first, then St-Germain, then Club Soda.
Stir completely. St-Germain is heavier than wine, thus it will settle to the bottom unless mixed thoroughly.
Garnish with a lemon twist, making sure to squeeze essential oils into the glass.
Shake all ingredients with ice and fine strain into a chilled Martini glass.
Garnish with lemon or orange twist.
In a collins glass, pour lemonade, then St. Germain.
Finish with beer and add lemon wheel for garnish.
In a cocktail shaker filled with ice, combine the tequila with the grapefruit juice, lime juice, St. Germain and simple syrup. Shake well and strain into two ice-filled glasses.
Serve immediately, garnished with a lime slice.
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).
Put some ice in a cocktail shaker. Add the vodka, St.-Germain, and fresh grapefruit juice.
Shake vigorously.
Strain the drink into a glass with fresh ice added.
Top with club soda to fill the glass, and garnish with a mint leaf!
Stir ingredients in a pitcher or carafe.
Allow fruit to soak in the mixture between 3 and 8 hours.
Serve in an ice-filled glass, then telephone your physician and regale him with stories of your exemplary fruit consumption.
Mix all ingredients, serve on ice.
You could also crush some ice in a blender and add the ingredients to make more of a typical frozen margarita type drink.
Please adjust the proportions to your own personal taste!
In a shaker or mixing glass add vodka, St. Germain, lemon juice and the leaves from 1 mint sprig.
Add ice and shake vigorously. Strain over crushed ice into a high ball glass.
Top with Prosecco.
Garnish with remaining mint sprig and orange wheel.
Mix all three ingredients except mint leaves together in a blender and blend until drink has the consistency of a good milk shake.
Garnish with mint leaves.
Enjoy!
an and smooth out. Bake for 25-30 mins, until a
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.
Pour chardonnay and elderflower liqueur into a pitcher; add peaches, strawberries, raspberries, blueberries, and blackberries. Stir and let fruit soak for at least 2 hours.
Fill wine glasses with ice and pour in sangria.
Melt butter in saucepan.
Add peas, carrots, onion and garlic. Cook for about 5 minutes until soft.
Add stock.
Simmer for about 20 minutes.
Put through blender until smooth.
Add cream and serve.
Simmer everything except half and half for 20 minutes.
Then place in blender and puree.
Add half and half; heat, but do not boil.
Serve with sour cream and croutons on top.
rom heat, and let steep for at least 10 minutes. Strain
Vigorously shake together all ingredients in an ice-filled cocktail shaker for at least 30 seconds.
Strain into a martini glass.
Bottoms up!
In a large pot, saute garlic in oil for 2 minutes.
Add tomatoes in juice and tomato paste.
Cook over medium heat, stirring and breaking up tomatoes; let cook for about 10 minutes.
Add raisins and wine, pine nuts, sardines, fennel, sugar, salt and pepper.
Cook at least 30 minutes over low heat.
Add oregano and parsley; Stir well.
Simmer 10 minutes more.
Serve over pasta.
~NOTE~This pasta is never served with grated cheese.
Serve only with special St.
Joseph's Day bread crumbs.
Wrap in foil and refrigerate for 30 mins.
Preheat the
nions and garlic and saute for 10 minutes, until the onions