Search Results (2,169 found)
cooking.nytimes.com
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
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This sidecar recipe adds elderflower liqueur to the classic cocktail, giving it a nice floral note.
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Simple and balanced, the Perfect Daiquiri is an ideal summer cocktail, with just the right ratios of white rum, lime juice, and cane syrup for a sweet, sour...
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Aloha! This tasty, frozen concoction transports us straight to paradise. We love it!
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This Long Island Iced Tea Recipe is sure to make you party like you are from Texas!
Ingredients: vodka, gin, triple sec, rum, tequila, cola, lemon, lime
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Jalapeno-infused mango-flavored rum is shaken with fruit juice and lime juice in this spicy daiquiri that is great on hot summer days.
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Slices of kiwi fruit add a tropical flavor and color to this not-too-sweet white wine sangria.
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A quick and elegant strawberry dessert made with fresh strawberries and an irresistible cream sauce. It looks as good as it tastes!
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A cocktail made with lemon-lime soda, bourbon whiskey and hazelnut liqueur.
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Vanilla vodka, chocolate liqueur, Irish cream, chocolate sauce, and maraschino cherries combine to make this amazing cocktail.
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Instant vanilla pudding, condensed milk, lemon juice and amaretto are the distinctive ingredients in this banana pudding.
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Spiked with chocolate liqueur and peppermint schnapps, this cocoa recipe is not for kids.