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A DIY version of the quinine-laced stuff.
cooking.nytimes.com
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Fresh lemon juice, lime gelatin, and evaporated milk create a light, airy filling in this easy, no-bake chilled pie with a graham cracker crust. A nice bonus: The recipe makes two pies for the effort of one.
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Boozy slushies are made with vodka and apricot brandy.
www.delish.com
Looking for another way to mix up a cosmo? This delightful cocktail has all of the traditional elements vodka, cranberry juice, and a dash of Grand Marnier plus the added bonus of bubbly.
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Homemade vanilla. If you do a lot of baking this is a lot cheaper, and can be kept for years. Equal in taste to premium vanilla that can cost a lot of money...
Ingredients: vodka, vanilla beans
cooking.nytimes.com
Mix vodka, orange juice concentrate and cranberry-tangerine juice in a pitcher and freeze for at least five hours.
Ingredients: juice concentrate, vodka
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Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These tart gelatin shooters are made with a sweet, fresh lemon syrup and lemon-flavored vodka for a tasty 21-and-over treat.
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This is an alcoholic drink for the White Russian lover. The twist is the addition of creme de menthe which not only give it a nice green color but makes the whole drink taste like a mint cookie!