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Get Claire Robinson's Dark and Spooky Recipe from Food Network
Ingredients: juice, rum, ginger beer
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This recipe is by Jacques Pepin and takes About 10 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: watermelon, lemon juice, sugar
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Got soft white bread Berries Good: you’re all set to make this dessert, which can brighten even the warmest summer night
Ingredients: sugar, lemon juice, crusts
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This glaze is perfect for the Orange Chiffon Cake. This will give a thin coating or a drizzle over any cake especially a tube cake or bundt cake.
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Baste a turkey in this glaze of honey, apple cider and butter for a rich golden appearance and a pleasantly sweet flavor.
Ingredients: apple juice, butter, honey
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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, plum, cranberry juice
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This recipe is by William L. Hamilton and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, mango, lemon juice
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Cucumber is blended with fresh lime juice and sweetener for a simple, light, thirst-quenching drink.
Ingredients: water, cucumbers, lime juice
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This cocktail recipe is a great way to use up leftover cranberry sauce by mixing it with Cognac, Licor 43 Cuarenta y Tres, and lemon juice.
Ingredients: licor, cognac, cranberry, juice
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Get Dutch Timidity Recipe from Food Network
Ingredients: lime juice, orange liqueur
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A sumptuous relative of Cobblers and Fixes.
Ingredients: gin, lemon juice, grenadine
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The bramble, invented in 1984 by Dick Bradsell, the patriarch of England’s cocktail uptick, at Fred’s Club in London’s SoHo, is essentially a short gin sour with a drizzle of crème de mûre, a French blackberry liqueur, over the top Served on crushed ice, it gets a quick garnish of a lemon slice and, to be true to Bradsell’s original, two blackberries In the winter there’s nothing to this, and the drink is great as is
Ingredients: gin, lemon juice, syrup