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2. Blueberry Pie Bar. Trisha Yearwood’s recipes, featured on her Food Network TV show, “Trisha’s Southern Kitchen,” are filled with simple pleasures and easy-to-follow instructions.
Name for two different mixed drinks, one being more of a standard cocktail associated with World War II and the other being more of an exotic drink associated with Tiki bars. Three Dots and a Dash Made with Martinique rum, blended aged rum, Falernum, allspice dram, honey syrup, fresh lime juice, fresh orange juice, and Angostura bitters. [59 ...
Blueberry smash (vodka, St. Germain elderflower liqueur, lemon rounds, lime rounds, blueberries, mint leaves) [38] Bourbon blackberry smash (bourbon, lime juice, mint leaves, blackberries, simple syrup, club soda) [ 39 ]
2. Salty Dawg Saloon. Homer, Alaska Opened in 1957, the Salty Dawg Saloon is the best kind of dive — a fisherman's dive, complete with log cabin exterior and attached lighthouse acting as a ...
The Nanaimo bar (/ n ə ˈ n aɪ m oʊ / nə-NY-moh) is a bar dessert that requires no baking and is named after the Canadian city of Nanaimo in British Columbia. [1] It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in the middle; and a layer of chocolate ganache on top.
The daiquiri (/ ˈ d aɪ k ər i, ˈ d æ k-/; Spanish: daiquirí) is a cocktail whose main ingredients are rum, citrus juice (typically lime juice), and sugar or other sweetener.. The daiquiri is one of the six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks, which also lists some variations.
The bar was later promoted as "the munchiest bar ever". It was also promoted in the UK in the mid-1980s with a postal offer (3 wrappers plus P+P could be turned in for a Starbar Ruler, Pencil and a copy of Douglas Adams ' The Restaurant at the End of the Universe ).
Devotees may describe a bar as "very divey" or "not divey" and compose rating scales of "divey-ness". [8] One such devotee is Steve Vensen, founder of a California group called the DBC (Dive Bar Conoisseurs) who says, "Every dive bar is like a snowflake: diverse and unique. . . you always get local subculture and every time is an adventure."
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