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cooking.nytimes.com
Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill Serve over ice in glasses with salted rims
Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill Serve over ice in glasses with salted rims
www.chowhound.com
Learn how to make a Classic Daiquiri with Chowhound's one-step, three-ingredient guide. Add the Classic Daiquiri to your home bartender toolbox with this easy...
Learn how to make a Classic Daiquiri with Chowhound's one-step, three-ingredient guide. Add the Classic Daiquiri to your home bartender toolbox with this easy...
www.chowhound.com
This margarita recipe comes from Mariano Martinez, and is used when he prepares margaritas in his own home. Mariano has been credited with being the man most...
This margarita recipe comes from Mariano Martinez, and is used when he prepares margaritas in his own home. Mariano has been credited with being the man most...
www.foodnetwork.com
Get Mojito Recipe from Food Network
Get Mojito Recipe from Food Network
www.allrecipes.com
These super-easy, fruity watermelon frozen pops have just 4 ingredients, and are made in a blender. Pour into molds, freeze, and enjoy.
These super-easy, fruity watermelon frozen pops have just 4 ingredients, and are made in a blender. Pour into molds, freeze, and enjoy.
www.foodnetwork.com
Get Mango, Strawberry, and Pineapple Smoothie Recipe from Food Network
Get Mango, Strawberry, and Pineapple Smoothie Recipe from Food Network
www.chowhound.com
A refreshing summer drink, this sophisticated take on lemonade with fresh mango and a touch of Angostura bitters comes from Ayesha Curry of Food Network's Ayesha...
A refreshing summer drink, this sophisticated take on lemonade with fresh mango and a touch of Angostura bitters comes from Ayesha Curry of Food Network's Ayesha...
cooking.nytimes.com
Most people think nothing of popping a bottle of Champagne on New Year’s Eve Yet after that first celebratory glass, few consider taking an extra step and using the wine as the foundation for a cocktail or two “They’re bright and crisp and delicious,” said Meaghan Dorman, a bartender at Raines Law Room in the Flatiron District
Most people think nothing of popping a bottle of Champagne on New Year’s Eve Yet after that first celebratory glass, few consider taking an extra step and using the wine as the foundation for a cocktail or two “They’re bright and crisp and delicious,” said Meaghan Dorman, a bartender at Raines Law Room in the Flatiron District
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This rum-based drink is made with lime juice and freshly brewed hot Sencha tea and Moroccan mint green tea.
This rum-based drink is made with lime juice and freshly brewed hot Sencha tea and Moroccan mint green tea.
cooking.nytimes.com
Gates Otsuji of the bar Le Bain at the Standard Hotel in New York created this refined, but lively spritzer It riffs on the popular Aperol spritz, but, Otsuji notes, “the addition of vodka raises the A.B.V of the cocktail just enough to take it from aperitif to anytime, and the orange juice adds some body to the texture."
Gates Otsuji of the bar Le Bain at the Standard Hotel in New York created this refined, but lively spritzer It riffs on the popular Aperol spritz, but, Otsuji notes, “the addition of vodka raises the A.B.V of the cocktail just enough to take it from aperitif to anytime, and the orange juice adds some body to the texture."
www.allrecipes.com
Yummy whiskey sour recipe that goes down so easy! Look out because it'll hit you before you know it!
Yummy whiskey sour recipe that goes down so easy! Look out because it'll hit you before you know it!