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I came up with this nice variation on a Cosmopolitan.
cooking.nytimes.com
This is the version of the classic Martinez cocktail — the possible progenitor of the martini — that Frank Caiafa serves in the plush surroundings of the Waldorf-Astoria Hotel’s Peacock Alley bar It’s made in the “perfect” style (that is, with both sweet and dry vermouths) and is as elegant as it is potent.
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A bubbly cocktail recipe flavored with elderflower liqueur and Yellow Chartreuse.
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This dark, tangy cocktail is great for an evening in.
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This classic rye whiskey cocktail from New Orleans also calls for Cognac, sweet vermouth, Bénédictine liqueur, Peychaud's Bitters, and angostura bitters.
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This decadent hot fudge sauce gets a kick from coffee liqueur and is fantastic over peppermint ice cream.
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Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter.
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This drink plays with many of the original tiki cocktail flavors: cinnamon, honey, grapefruit, lime, and, of course, copious amounts of rum.
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Add a little twist to your classic homemade hot chocolate with this recipe that calls for raspberry liqueur.
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This Golden Dream cocktail recipe combines Yellow Chartreuse with orange liqueur, orange juice, and cream.
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Cashew butter and date smoothie with banana, blueberries, and flax is a dreamy and creamy on-the-go breakfast that is vegan too!
cooking.nytimes.com
I’ve always been intrigued by olive oil cakes and decided to switch out half the butter in the original recipe for this plum cake for olive oil I spread the batter in a 10-inch tart pan and topped it with delicious pluots from the farmers’ market You can serve this as a dessert, a coffee cake, or a sweet snack.