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/.
s a base for other recipes.
If you can find
Add gin, Grand Marnier, sweet red vermouth. and lemon juice to ice-filled cocktail shaker. Shake well and strain into a cocktail glass.
Squeeze a bit of lemon rind over the surface of the drink so that a little of its oil sprays out.
Cheers!
Mix the whisky, sweet vermouth and angostura bitters. Stir then pour into a cocktail glass and garnish with a cocktail cherry.
Fill an old fashioned glass with ice.
Combine gin, sweet vermouth and Campari in a cocktail shaker. Stir or shake. Strain over ice. Garnish with an orange slice and a twist of orange zest.
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/.
he fennel fronds to a cocktail shaker along with sliced fennel
and grapefruit juice in a cocktail shaker and fill with ice
chicken pieces, celery, bean sprouts, sweet soy sauce, lemon juice and
Mix roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl; cover and refrigerate until cold, about 1 hour. Cut tails from shrimp, if present, and gently fold into tomato mixture; stir avocado into shrimp cocktail.
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).
Combine all ingredients except soda and garnishes and shake well. Pour into a cocktail glass over ice and add soda to taste. Garnish with a lime wedge and a cherry (and an umbrella if handy).
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
Combine cocktail wieners, sweet chile sauce, sriracha, and chicken broth in a multi-functional pressure cooker (such as Instant Pot(R)). Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Garnish with cilantro and serve immediately, or switch to the Keep Warm setting.
Cajun Cocktail Sauce:
In a large
he meatballs.
Pour the sweet and sour sauce over the
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.
Arrange sweet potatoes in shallow casserole dish.
Make 5 cuts partially through loaf of Spam; add loaf in dish.
Drain fruit cocktail, saving juice.
Combine cornstarch and brown sugar.
Stir into juice and add margarine.
Heat to boiling.
Stir in fruit and simmer 5 minutes.
Spoon over Spam and sweet potatoes.
Bake at 350\u00b0 for 25 to 30 minutes, basting with juice during baking. Serves 3 to 4.
In a cocktail mixer full of ice, combine gin, campari and sweet vermouth. Stir, and strain into a chilled cocktail glass. Garnish with a twist of lemon zest.