Fill a Collins glass with 1 1/2 cups ice, set aside in the freezer. Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled Collins glass.
Top with club soda and garnish with a lemon wedge.
Mix Collins mix, club soda, vodka and ice in a two quart pitcher.
Add a few orange or lime slices and some fresh cherries and stir.
Enjoy!
Mix citrus-flavored soda, Tom Collins mixer, pineapple juice, vodka, and lemon-lime flavored drink mix together in a large pitcher or punch bowl.
Place lavender flowers in an empty ice cube tray; pour boiling water over flowers. Place ice cube tray in the refrigerator to cool, about 15 minutes. Transfer to freezer and freeze until solid, about 3 hours.
Fill a glass with ice. Pour Collins mix and gin over ice; stir. Top drink with a lavender ice cube and garnish with maraschino cherries.
In a shaker with ice combine first three ingredients, and shake vigorously.
In two tom collins glasses, strain liquor over ice.
Top with soda (about 3 shots per glass, or as desired).
Stir lightly and enjoy!
and egg white in a cocktail shaker and shake without ice
Fill a cocktail shaker with ice. Pour in the gin, lemon juice, simple syrup and a dash of bitters. Cover and shake until the outside of the container is frosty, about 15 seconds. Strain into a highball glass full of ice. Top off with club soda and garnish with a lemon slice and maraschino cherry.
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Add Captain Morgan Original Spiced Rum, collins mix, and cranberry juice in ice-filled highball glass and stir.
Garnish with lemon.
Enjoy!
Combine punch, sugar and lemonade in punch bowl.
Just before serving, add Collins and ice.
Fill a shaker half way with ice cubes.
Add gin, lemon juice and sugar, shake well.
Strain mix into a collins glass that is almost filled to the top with ice cubes and add the club soda. Stir well and garnish with the cherry and orange slice.
Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into a Collins glass. Add 1 cup ice, fill with club soda, and stir.
Garnish with slice of orange and lemon and a maraschino cherry.
Mix all ingredients together and strain into a Collins glass filled with ice.
Garnish with three key lime wheels.
HIBISCUS SYRUP:
Heat water and sugar in a small pot until sugar has melted. Remove from heat, add hibiscus and steep for 10 minutes. Remove hibiscus and cool.
In a small saucepan, dissolve Splenda in water. Bring to a boil. Boil for 2 minutes or until slightly thickened. Place in sealed container and refrigerate until chilled. Use 3/4 oz for recipe and reserve rest for later use.
In a tall glass filled with ice, add simple syrup, lemon juice and Gin. Stir well. Top with club soda. Add a lemon wedge for garnish if desired.
Brown chicken breasts to seal in juices. Combine tomato and chile cocktail from concentrate and mushroom soup (this mixture is great as a gravy). Add chicken to the liquid mix. Bring to a boil. Cover and simmer until chicken is done. Serve over a bed of rice.
Fill 10 oz. glass with crushed ice.
Add curacao and vodka. Fill glass with Collins mixer.
Mix and garnish.
Cut up crab and vegetables into small pieces.
Lightly season with celery salt and lime juice.
Add Snappy Tom tomato and chile juice with ketchup to thicken.
Mix in large bowl.
Refrigerate and eat chilled.
Great with soda crackers.
Fill a chilled cocktail glass with ice; add whiskey and lemon juice. Stir in sugar until dissolved. Top off with club soda. Garnish with lemon slice.
Mix together and pour salt, vinegar, tomato cocktail and brown sugar over fish in jars.
Seal.
Process in pressure cooker at 10 pounds for 90 minutes.
This resembles canned salmon and is very good for fish loaf.