Search Results (32 found)
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cura ao, juice, sugar, champagne
cooking.nytimes.com
Mezcal adds an element of smoky surprise to this riff on a mai tai.
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Your team scored and it's time to celebrate.
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It’s all in the name.
cooking.nytimes.com
Your success with home mixology will be defined as much by what you stock as how you use it Most home bars contain a decent selection of base spirits and very few modifiers A bucket of ice, a few limes and a minibar may look like a world of opportunities, but it’s not
Ingredients: port, cognac, cura ao, lemon juice
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Don’t be frightened by its shocking hue.
cooking.nytimes.com
This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, vermouth, cura ao, lemon juice
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A Bostonian variation on the classic cosmo.
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A pleasing blend of vodka and blue curaçao; perhaps the perfect pool party quaff?
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Scotch is given a tropical twist.
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Learn to make the original Mai Tai: premium aged rum, lime, orange curaçao, and orgeat. While this recipe takes less than five minutes to put together, we recommend...
cooking.nytimes.com
This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.