This is a really refreshing drink that will surprise your guests. The first time you make it will take you 90 seconds, after that it will take 60 seconds! You can use regular granulated sugar, but it may not all dissolve. If you don’t have superfine sugar, put granulated sugar…
From the middle of the last century, the martini became basically gin or vodka on the rocks. The vermouth that originally was prominent, became a splash or even a wash. This is how to make that cocktail.
Everyone loves this sweet, spicy, chewy bacon. Perfect for cocktails. Serving: 10 pieces Time: 10 min prep, 15 min cooking, 10 min cooling = Total time 35 min to YUM 5 slices thick cut bacon cut in half to make 10 short pieces 2 Tbls. Brown sugar 1/2 Tsp Cayenne…
While I was playing with Lillet, I thought I’d try it in a Manhattan. Well, here it is: 2 ozs. Good aged bourbon such as Basil Hayden 1 oz. Lillet Rouge 1 dash Regans Orange Bitters 1 Dash Fees Brothers’ Aromatic Bitters Chill a cocktail glass with ice and water…
Very simple. Very tasty. Baked, not fried. Ingredients: 8 ozs. Flaked Crab meat, picked over for shell 8 ozs. cream cheese 1 clove minced garlic 2 tsp. Worcestershire 1/2 tsp Soy sauce 1 Tbl. Minced red onion 2 Minced green onions white and green parts 24 Wonton wrappers Directions: Preheat…
I saw these made on a cooking show a couple of years ago. It was one of those where the directions were incomplete and vague. This is my version. We use several different types of olives so it becomes a Forest Gump, box of chocolates thing. Makes about 2 dozen…
A classic, pre-prohibition cocktail, created to honor the brand new heroes of aviation. It was invented by Hugo Ensslin, head bartender at the Hotel Wallick in New York sometime in the early 1900’s. He included it in his 1916 book Recipes for Mixed Drinks. I have changed this recipe to…
I decided to play with my Dry Martini. Using the St George Botanivore Gin, I substituted Lillet Blanc for the vermouth. The result is a very pleasant drink. Goes well with our Olive Poppers.
I like this recipe because you do not roast the nuts with a sticky coating. The nuts are roasted plain and the topping is added. Thus, they don’t clump as badly. By the way, it’s not my fault if you can’t stop eating them! 1 cup each plain, unsalted pecans,…
I generally use a blended malt scotch for this cocktail. The smoked chai tea really plays along with the background Drambuie. This requires a Smoke Gun. 2 ozs. Scotch 1/2 ozs. Drambuie 1 lemon zest 1 dash Jerry Thomas Bitters – sub Angostura 1 tsp. Chai tea