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Daniel R. White: The Classic Cocktails Book. Andrews McMeel Publishing 1998, ISBN 978-0-8362-6796-9, p. 51; Rob Chirico: Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar. Quirk Books 2005, ISBN 978-1-59474-063-3, pp. 208–210; Ted Naigh: Vintage Spirits and Forgotten Cocktails.
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Appletini (vodka, Calvados, lemon juice, simple syrup, and Granny Smith apple juice) [75] Boozy apple cider slushie (bourbon, brown-sugar cinnamon simple syrup, lemon juice, dry hard cider, apple cider or juice) [ 76 ]
Porchcrawler – Equal parts of beer, vodka, and lemonade concentrate. Queen Mary – Beer with grenadine and maraschino cherries, originally from Canada, named for Mary of Teck. Red Eye – beer, tomato juice (or clamato in Canada), with optional lemon or hot sauce. [2] Sake bomb – Shot of sake poured or dropped into a glass of beer.
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A mojito Bellini Made with Prosecco and peach purée or nectar. Black Russian Made with vodka and coffee liqueur. Bloody Mary Made with vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice, and celery salt.
In the 1930s, a sea breeze had gin, apricot brandy, grenadine, and lemon juice. [6] Later, a Sea Breeze recipe would contain vodka, dry vermouth, Galliano, and blue Curaçao. [6] In the 1930s, a cranberry growers' cooperative evolved into Ocean Spray, which promoted cranberry juice as a mixer with alcohol, first with gin and later with vodka. [4]
Ever since I began ranking Garten's pasta dishes back in May 2021, nothing has come close to topping her weeknight Bolognese.But after one bite of the penne alla vodka, I knew that would change.