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The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
The Old Fashioned, a popular whiskey cocktail, dates back to the early 1800s. The drink's ingredients changed over the years, but it earned its name when patrons requested it "the old-fashioned way."
The recipe for the old fashioned dates to the early 1800s, though not by that name. The term "old-fashioned cocktails" dates to 1880, [2] and recipes by that name appear in cocktail books of the late 1880s and 1890s, with Proulx (1888) of Chicago the earliest known.
Old fashioned Made by muddling sugar with bitters, adding whiskey or, less commonly, brandy, and garnishing with a twist of citrus rind and a cocktail cherry. Paradise Made with gin, apricot brandy (apricot liqueur), and orange juice in a 2:1:1 ratio, with a splash of lemon juice. [4] Planter's punch
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.
Kentucky cream candy is usually pulled in cold weather and is made with cream, sugar, and water. It was created by Ruth Hanly Booe and Rebecca Gooch, who were both substitute teachers from Louisville, Kentucky that opened their own business named "Rebecca Ruth Candies" in Frankfort, Kentucky .
Fun fact: There's no salt water involved.
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