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Take one swimming pool, add coconut rum, vodka, pineapple juice and grenadine.
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If you can find red and white sugar to rim the glass, it makes this drink really pretty!
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Maksym Pazuniak, who has tended bar at Cure in New Orleans and The Counting Room in Williamsburg, Brooklyn, is a devotee of challenging tastes Bitter Coffee, a hot, creamy concoction suited to the winter holidays, takes as its base Cynar, the bittersweet Italian liqueur that incorporates flavors of artichoke and rhubarb, among others A few minutes of easy whisking over a stove yields a full-flavored mugful in which the maple-vanilla roundness of the drink are snapped to attention by the edgy amaro and steaming coffee.
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Get Vanilla Ice Cream with Flambeed Fresh Mincemeat Recipe from Food Network
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This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this tangy-sweet mojito-inspired punch to the whole gang at your next party by blending frozen limeade and heaps of mint leaves with rum.
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The Texas part of the tea comes from the tequila as opposed to a Long Island iced tea, which uses gin instead of tequila. This is the standard Bartender's recipe for a Texas Tea.
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Mango-flavored rum bring a tropical hint to the traditional mojito that is a refreshing way to spend a summer evening.
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A great drink made with coconut rum and pineapple juice, and garnished with a cherry.
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In 1995, Joe McGuirk was tending bar at Chez Henri, a bistro in Cambridge, Mass., with an executive chef of Cuban descent Mr McGuirk was asked to come up with a menu of Latin-flavored cocktails