Search Results (346 found)
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Give this English liquor a Frenchy twist.
Give this English liquor a Frenchy twist.
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Assertive gin and a healthy dose of vermouth mix here for a smooth version of the classic cocktail.
Assertive gin and a healthy dose of vermouth mix here for a smooth version of the classic cocktail.
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This virgin gin and tonic cocktail recipe is made with infused nonalcoholic wine, tonic water, and a lemon or lime wedge.
This virgin gin and tonic cocktail recipe is made with infused nonalcoholic wine, tonic water, and a lemon or lime wedge.
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Get Make-Ahead Cucumber-Elderflower Sangria Recipe from Food Network
Get Make-Ahead Cucumber-Elderflower Sangria Recipe from Food Network
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A variation on the classic martini, the Gibson mixes gin and dry vermouth together and garnishes the cocktail with a cocktail onion.
A variation on the classic martini, the Gibson mixes gin and dry vermouth together and garnishes the cocktail with a cocktail onion.
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A ramos gin fizz cocktail recipe finds its way into a Jell-O shot with layers of club soda, orange blossom water, citrus, cream, and gin.
A ramos gin fizz cocktail recipe finds its way into a Jell-O shot with layers of club soda, orange blossom water, citrus, cream, and gin.
Ingredients:
syrup, orange blossom, gelatin, club soda, orange, gin, heavy cream, lemon juice, lime juice
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Get Spanish Sangria Recipe from Food Network
Get Spanish Sangria Recipe from Food Network
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Get Pompelmo Fizz Recipe from Food Network
Get Pompelmo Fizz Recipe from Food Network
Ingredients:
plymouth gin, orange liqueur
cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 3 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jeff Gordinier and takes 3 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Where the tonic water is actually the star.
Where the tonic water is actually the star.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.