Ripe peaches and tangy pineapples give this chilly tequila cocktail a fruity sweetness, balanced by the herbal, earthy notes from blanco tequila and Suze, a delicately bitter French aperitif. Sweet and fruity meets refreshingly bitter and herbal in this frozen drink.
This cocktail can be anything to anyone-especially if you use equal parts sweet and dry vermouth, as this "perfect Manhattan" does, which unbuttons the dark, boozy collar of a regular Manhattan just the right amount. Is it perfect? I don't know if you'll think it is, but I might make one soon to find out.
I remember when I was small being over the moon for American Thanksgiving. Not because I celebrated it in any sort of way, but because I knew that once we got past that holiday it was full steam ahead with all the Claymation Christmas movies I could handle.
If you don't have at least a few friends with unusual dietary restrictions, I say you need more friends. Every time I have people over for a meal, I take a running tally of their food preferences and intolerances. I think it's fun! I love cooking for people with food allergies.
Red, White and Blue Sangria The big fireworks holiday will be here before you know it here in the USA, and it's usually celebrated with festive parades, hot summer barbecues, and a whole lot of red-white-and-blue paraphernalia. I'm a sucker for that kind of stuff, having already shared my 100 red-white-and-blue recipe links several weeks ago.
I might be drinking these cocktails all summer long > Watermelon Gin Fizz You do realize that today is June 20th, and that tomorrow is the first "official" day of summer, right? That's just so crazy. Where I live, I feel like winter ended and summer began and we kind of missed spring altogether.
I have a new obsession this Spring. a BOOZY obsession (go figure, right?!). It involves some freakin delicious, herby, rooty, organic, modern root tea, otherwise known as ROOT. It's a sarsaprilla-ish craft liquor that's become my new favorite thing! And no, this is NOT an ad, or a sponsored post.
For Each Cocktail: In a cocktail shaker, add Lemongrass Infused Vodka, lime juice, simple syrup, and egg white. Shake without ice for 30 seconds to incorporate the egg white. Fill cocktail shaker with ice, then shake hard until well chilled, about 30 seconds. Double strain into cocktail glass and garnish with lemon bitters and lime zest.
For the Five-Spice Syrup: Toast Sichuan peppercorns, star anise, cloves, and fennel in a dry medium skillet over medium heat, tossing and stirring frequently until fragrant, about 1 minute. Add cinnamon stick, sugar, and water and place over medium high heat. Cook, stirring, until just starting to boil.
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: Jenny is taking a little break -- but first, a cocktail. Among the greatest pleasures of this short and complicated life we've all been given is the ability to tell others what to cook.