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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, pomegranate juice
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This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
cooking.nytimes.com
Use king or sockeye salmon from a good source In either case, the fish must be spanking fresh Gravlax keeps for a week after curing; and, though it's not an ideal solution, you can successfully freeze gravlax for a few weeks.
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Get Sour Cherry-Almond Pie Recipe from Food Network
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Blood orange juice replaces cranberry juice in this refreshing blood orange martini garnished with lime juice.
cooking.nytimes.com
One of the most exquisite exploitations of the blackberry is accomplished by teaming it with a little booze and presenting it in a sugar-rimmed martini glass, making what might be called a blacktini The original recipe, from ''The Berry Bible,'' suggests vodka, but I find the complexity of the drink enhanced by the gin's juniper-berry accent I think vodka is dull, actually, but if you like it (most of America seems to), go with God.
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Coconut rum slushies made with vodka, coconut-flavored rum, juice, and black tea are a refreshing summer treat.
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An easy recipe for homemade peppermint liqueur. It goes great with hot chocolate!
Ingredients: sugar, corn syrup, vodka, peppermint
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Perfect drink for sushi lovers!! Use a good quality champagne for best results.
Ingredients: pickled ginger, ice, vodka, champagne
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Passion fruit, mangos and vodka will make an adult out of you before you know it!
Ingredients: passion fruit, water, mangos, vodka
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Want a creamy, chocolate-y alternative to jello shots? Of course you do! Try these, with chocolate pudding mix, milk, vodka, and Irish cream liqueur.