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www.delish.com
This easy-to-make margarita features fresh watermelon muddled with Mexican agave syrup, a natural sweetener derived from the cactus.
This easy-to-make margarita features fresh watermelon muddled with Mexican agave syrup, a natural sweetener derived from the cactus.
www.allrecipes.com
Infuse a bottle of tequila with blackberries and lime and make your margaritas come alive with extra fruit flavor.
Infuse a bottle of tequila with blackberries and lime and make your margaritas come alive with extra fruit flavor.
www.foodnetwork.com
Get Creamy Caramel Sauce Recipe from Food Network
Get Creamy Caramel Sauce Recipe from Food Network
www.allrecipes.com
Make your own delicious homemade Cracker Jack® with this recipe for peanutty caramel popcorn.
Make your own delicious homemade Cracker Jack® with this recipe for peanutty caramel popcorn.
www.allrecipes.com
These divinity cookies are light and delicate no-bake cookies made with egg whites and corn syrup.
These divinity cookies are light and delicate no-bake cookies made with egg whites and corn syrup.
www.chowhound.com
Coconut and almond filling dipped in milk chocolate.
Coconut and almond filling dipped in milk chocolate.
www.chowhound.com
Feel like royalty while sipping this bubbly blackberry apéritif.
Feel like royalty while sipping this bubbly blackberry apéritif.
www.foodnetwork.com
Get Maple Bacon Recipe from Food Network
Get Maple Bacon Recipe from Food Network
www.chowhound.com
Former Smuggler's Cove bartender, Jackie Patterson's, recipe for a La Perla Rosa cocktail.
Former Smuggler's Cove bartender, Jackie Patterson's, recipe for a La Perla Rosa cocktail.
www.allrecipes.com
All the fixings for whiskey sidecar (whiskey, orange liqueur, and lemon juice) are blended with ice in this sidecar slush perfect for summer.
All the fixings for whiskey sidecar (whiskey, orange liqueur, and lemon juice) are blended with ice in this sidecar slush perfect for summer.
cooking.nytimes.com
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.