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2 oz Buffalo Trace Bourbon.25 oz lemon juice 4 oz soda water Lemon wedges. Instructions . Fill a cocktail shaker with ice. Add pumpkin spice syrup, bourbon and lemon juice for the cocktail. Shake ...
A Bourbon Pecan Sour is just the thing! A mix of Makers Mark, pecan syrup, lemon juice, and salt, it's sweet, festive, and just a smidge tart. ... Fig-infused Remy 1738 pairs with Cointreau and ...
Strawberries can be muddled or puréed and added to many drinks, and they are liquor-friendly, being compatible with, e.g., bourbon whiskey, [3] Cointreau, vodka, tequila, rum, and Champagne, [4] among other spirits and liqueurs and so on.
Bourbon Milk Punch. This boozy milkshake (with its caramel rimmed glass) might seem tame, but it packs a serious, well, punch! Mixed with bourbon and honey, it's a rich and creamy dream of a cocktail.
Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes.
Made with white rum, peach brandy, fresh lime juice, honey mix, mint leaves, and pineapple chunks. [45] Naked and famous Made with equal parts mezcal, yellow Chartreuse, Aperol, and fresh lime juice. [46] New York sour Made with whiskey (rye or bourbon), simple syrup, lemon juice, egg white, and red wine (Shiraz or Malbec). Old Cuban
Both MacElhone and Vermiere state the recipe as equal parts cognac, Cointreau, and lemon juice (1:1:1), now known as "the French school". Later, an "English school" of sidecars emerged, as found in the Savoy Cocktail Book (1930), which calls for two parts cognac and one part each of Cointreau and lemon juice (2:1:1).
In a glass dish, mix the bourbon, soy sauce, sugar, lemon juice and rosemary sprigs. Add the pork and turn to coat. Let stand for 1 hour, turning the pork every 30 minutes.