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The margarita cocktail was the December 1953 "Drink of the Month" in Esquire magazine, with this recipe: [51] 1 ounce tequila Dash of triple sec Juice of 1 ⁄ 2 lime or lemon Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt—pour, and sip.
Esquire's Stein noted that "The cornbread, from a family recipe of one Whit Davis, operator of the oldest continuously operating farm in Connecticut, is made with an ancient flint corn, served warm."
Alcoholic cocktail recipes and ideas. Avocado and lime margarita with salt, on a white marble kitchen table. Copy space; Shutterstock ID 735617161; Job (TFH, TOH, RD, BNB, CWM, CM): TOH
Shake all ingredients with ice and strain into an ice-filled, chilled glass. Garnish with a lime wedge. Recipe courtesy of House of Bols
Get the recipe: Fig Bourbon Cider Smash Hot Eats and Cool Reads A bright splash of cranberry flavor transforms the classic Moscow Mule cocktail into a new festive cranberry favorite.
Some recipes omit the crème de violette. [4]: 25 Between the sheets Made with white rum (or other light rum), [6] cognac, triple sec, and lemon juice. [7] Boulevardier Made with bourbon or rye whiskey, sweet red vermouth, and bitter Campari. [8] Brandy crusta
The cocktail consists of equal parts bourbon whiskey, Aperol, Amaro Nonino, and lemon juice and is served in a standard cocktail glass. The IBA suggests the drink should be prepared without garnish, [2] but Difford's Guide and Esquire magazine both recommend a lemon twist.
Type: Mixed drink: Base spirit: Tequila; Served: On the rocks: poured over ice: Standard garnish: Lime slice: Standard drinkware: Rocks glass: IBA specified ingredients† 60 ml Tequila agave 100% reposado
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