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/.
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/.
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).
For the cocktail sauce, whisk together ingredients in a small bowl and season to taste.
Arrange lettuce leaves, mango slices and avocado slices in serving dishes. Top with shrimp and chill until required. Drizzle with cocktail sauce or serve sauce on the side, if preferred.
Rim each cocktail glass with lemon juice then sugar. Decorate with a cocktail cherry and a few mint leaves. Mix the rum and curacao with crushed ice and pour into cocktail glasses. Top with pineapple juice and champagne.
Put the ice cubes in a cocktail shaker and add the blue Curacao and grapefruit juice. Shake well.
Strain into a cocktail glass and top with sparkling wine. Serve decorated with the star fruit.
Put the Cognac, Cointreau, and Angostura bitters in a cocktail shaker with the ice cubes and shake well.
Strain into a cocktail glass and decorate with a lime and star fruit slice. Top off with sparkling wine to serve.
he fennel fronds to a cocktail shaker along with sliced fennel
and grapefruit juice in a cocktail shaker and fill with ice
In a cocktail shaker, mash together strawberries and raspberry preserves.
Stir in blood orange juice.
Pour in brandy and rum.
Add crushed ice and shake.
Strain into a tall glass (filled with ice or not).
Top with club soda and the juice from a key lime.
Float a scoop of your favorite fruit sorbet or sherbet, if desired. It helps sweeten this slightly tart/bitter drink.
Garnish with red fruits (strawberry, blood orange wedge, cherries, raspberries, etc.), if desired.
Enjoy!
Preheat oven to 400*F.
Lightly spread 1 side of each piece of bread with about 1/4 teaspoons butter.
Place half the bread slices onto foil-lined cookie sheets, buttered side down.
Top each with a dab of mustard and 1 tablespoons cheese; top with another bread slice, buttered side up.
Bake the sandwiches, turning once, for 10-13 minutes, or until golden and the cheese is melted.
Cut each sandwich in half diagonally and serve immediately.
Mix the liqueur, rum and lime juice together. Pour into a champagne glass and top with the champagne.
Stick the cherry, lime and banana on a cocktail stick and place in the glass.
Mix liqueur, rum and pineapple juice and pour into a champagne flute. Top with champagne. Thread cherries and pineapple chunks onto a cocktail skewer and place in the glass. Garnish with lemon balm.
Combine the liqueur, rum, cherry juice, and ice in a cocktail shaker and shake. Pour into a tall glass and top with tonic water. Garnish with cherries.
ll the ingredients for the cocktail sauce, and cover and refrigerate
rawns on top and place a tablesppon of the cocktail sauce. sprinkle
our entire contents of fruit cocktail cans (juice and all) into
ombine the milk, the fruit cocktail juice and the vanilla extract
he edges, stack them on top of one another on the