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Shake all ingredients with ice and strain into an ice-filled, chilled glass. Garnish with a lime wedge. Recipe courtesy of House of Bols
60 ml Tequila agave 100% reposado; 30 ml Fresh lime juice (Persiano) 30 ml Agave syrup (1 ⁄ 2 water + 1 ⁄ 2 agave nectar) Preparation: Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled rocks glass filled with ice. Commonly served: All Day † Tommy's margarita recipe at International Bartenders Association
The first known publication of a margarita recipe was in the December 1953 issue of Esquire, with a recipe calling for an ounce of Sierra tequila, a dash of triple sec, and the juice of half a lime or lemon. A recipe for a tequila-based cocktail first appeared in the 1930 book My New Cocktail Book by G. F. Steele.
Cocktail geeks may swoon at the first sip of an expertly calibrated Manhattan or go on and on about the balance of a proper Martini, but we're ready to bestow a little love on one of the best ...
Other variants of the cocktail include those created with fruits like pineapple or plants such as coca leaves. Rabo de galo Made with cachaça, sweet vermouth, Cynar, and Angostura bitters. [36] Sea breeze Made with vodka, cranberry juice, and grapefruit juice. [37] Sex on the beach Made with vodka, peach schnapps, orange juice, and cranberry ...
Nutrition: (Per Serving): Calories: 60 Fat: 14 g (Saturated Fat: 7 g) Sodium: 0 mg Carbs: 17 g (Fiber: 0 g, Sugar: 13 g) Protein: 0 g. All the other mixes came in either plastic or glass bottles ...
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Shake all ingredients with ice and strain into an ice-filled, chilled glass. Garnish with a lime wedge. Recipe courtesy of House of Bols