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A poinsettia cocktail is a mixture of champagne, Cointreau (or Triple Sec), and cranberry juice. It is named after the poinsettia flower, commonly associated with Christmas . [ 1 ]
The poinsettia is cranberry juice with champagne (sometimes with vodka and/or Cointreau). The lemosa is lemonade with champagne, with a small amount of blueberry syrup. [9] The Vermosa is apple cider with champagne, notably served in Vermont, United States. [10] Apple cider with champagne and brandy is called an apple crisp. [11]
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.
Mix all ingredients in an infusion jar or punch bowl and stir thoroughly to dissolve honey. Slice limes into wheels and add to jar. Serve over ice, garnished with lime, apple slices or matchsticks ...
Brunch and the Beach blogger Lindsay Castner shared this simple herbaceous sparkling cocktail with "GMA" to toast the holidays.. Ingredients. 1/2 cup water. 1/2 cup honey. 1 sprig rosemary. 2 ...
A recipe for the white lady made with gin, Cointreau, and fresh lemon juice appears in the Savoy Cocktail Book, published in 1930. [5] Joe Gilmore, former Head Barman at The Savoy, says this was one of Laurel and Hardy's favorite drinks. [6] Early recipes like MacElhone's and Craddock's do not have egg white as one of the recorded ingredients. [2]
Mixed drink: Base spirit: Gin; Standard garnish: Lemon peel: Standard drinkware: Champagne coupe: Commonly used ingredients: 3/4 gin; 3/4 cointreau; 3/4 elderflower liquor; 3/4 lemon juice; Absinthe (for rinse) Preparation: Rinse glass with absinthe and chill. Combine ingredients with ice in cocktail shaker; shake well, then strain into ...
Agua de Sevilla; Cocktail; Type: Mixed drink: Commonly used ingredients: 1 liter pineapple juice; 1 bottle, 0.75 liter of Cava; 1 cup whiskey; 1 cup cointreau (triplesec); Preparation: Recipes instruct to crush the ice until it is shaved and serve in champagne glasses with a leaf of hierba buena.