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Pomegranate Sparklers. Turn any get together into a party by serving up bubbly cocktails with a pop of color. This one hits the mark with its sweet-tart flavor and pomegranate garnish.
Bee's Knees. You only need three ingredients to make this elegant cocktail. The honey syrup, herbaceous gin, and bright lemon juice make it perfect for springtime.
Some recipes include orange liqueur, like margaritas do. The historic Gage Hotel in Marathon, Texas, with which Williamson has worked, also serves ranch water. [1] Various companies, especially Texas-based ones market canned ranch waters, often labeled hard seltzers. [1] Topo Chico's hard seltzer line includes a ranch water.
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
The book was first published with 120 recipes, including for "cocktails, fizzes, punches, highballs, toddies, and long drinks." The book sold for 50 U.S. cents. The book became one of many cocktail guides released as early as the 1940s, though its marketing helped it thrive: signature elements including its logo, red cover, and size.
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Ranch water is a cocktail made with tequila, lime juice and Topo-Chico, over ice, a popular drink in Texas. [7] A similar drink, the Chilton, substitutes the lime for a lemon, the tequila for vodka, and adds salt on the rim. The drink allegedly derives its name from a doctor in Lubbock. [8]
In a highball glass, add crushed ice, 1 ¼ oz. vodka, 3 oz. lemonade, ½ oz. Chambord. Stir (or shake in a shaker if you prefer and pour into your highball glass). Thread the honeydew melon balls ...