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Ingredients. Chicken salad mix: 1 rotisserie chicken, chopped. 1 small red onion, diced. 3 stalks celery, diced. 1/2 cup fresh dill, chopped. 1/2-1 cup mayo, depending on your preference
Stir well. Strain into chilled martini cocktail glass. Commonly served: After Dinner (Before Dinner) Notes: It has been suggested that during the 1920s the stinger ceased being an after-dinner cocktail, and instead should be consumed before dinner. [1] However, until recently the IBA listed the stinger as an after-dinner cocktail.
Here's a guide to choosing wine for your holiday wine cocktails, plus three recipes. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 ...
A tonic cocktail is a cocktail that contains tonic syrup or tonic water. Tonic water is usually combined with gin for a gin and tonic, or mixed with vodka. However, it can also be used in cocktails with cognac, cynar, Lillet Blanc or Lillet Rosé, rum, tequila, or white port. [103] Albra (vodka, cynar, mint syrup, lemon juice, tonic water) [104]
Also here are drink mixers, cocktail garnishes, drinkware, and bartending equipment and supplies. Mostly this category is a list of more specific subcategories. However, some mixed drinks are listed in this category because they do not fit neatly into subcategories, especially drinks that are commonly prepared either with or without alcohol.
Main Menu. News. News. Entertainment. Lighter Side ... “You can also create a self-serve cocktail or mocktail station, allowing people to mix their own drinks with seasonal flavors like apple ...
The cocktail is named after the bright yellow, fragrant flowers of the mimosa Acacia dealbata. [4] The origin of the cocktail is unclear, and was originally called a "champagne orange". [ 5 ] Some credit the Paris Ritz 's bartender and cocktail writer Frank Meier for making the mimosa cocktail; however, Meier's 1934 book on mixing drinks, which ...
The Oxford Companion to Spirits & Cocktails (OCSC) is a book in the series of Oxford Companions published by Oxford University Press.The book provides an alphabetically arranged reference to spirits, cocktails and other elements of the bar industry, compiled and edited by David Wondrich and Noah Rothbaum, with contributions by several writers including Doug Frost, Garrett Oliver and Audrey ...