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The shooter is definitely a drink for partying.
The shooter is definitely a drink for partying.
www.foodnetwork.com
Get KAHLÚA® Black Russian Recipe from Food Network
Get KAHLÚA® Black Russian Recipe from Food Network
www.allrecipes.com
Brown sugar custard thickened with cornstarch and made creamy with a generous dollop of butter stirred in just at the end.
Brown sugar custard thickened with cornstarch and made creamy with a generous dollop of butter stirred in just at the end.
www.delish.com
Don't be wary of the cherry.
Don't be wary of the cherry.
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Beware! This tasty libation goes down extremely smooth, but has quite a kick. Raspberry and strawberry vodkas are floated with raspberry liqueur.
Beware! This tasty libation goes down extremely smooth, but has quite a kick. Raspberry and strawberry vodkas are floated with raspberry liqueur.
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This cocktail recipes contains an unusual but complementary combination of watermelon, rosemary, vodka, and Licor 43.
This cocktail recipes contains an unusual but complementary combination of watermelon, rosemary, vodka, and Licor 43.
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A classic Cosmopolitan recipe, with vodka, Cointreau, cranberry, and lime.
A classic Cosmopolitan recipe, with vodka, Cointreau, cranberry, and lime.
www.allrecipes.com
It's Jello with a kick. Vodka is mixed with any fruit flavored gelatin and drunk in a shot glass.
It's Jello with a kick. Vodka is mixed with any fruit flavored gelatin and drunk in a shot glass.
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Raspberries float in a mixture of lemonade concentrate, beer, and vodka in this refreshing summertime recipe.
Raspberries float in a mixture of lemonade concentrate, beer, and vodka in this refreshing summertime recipe.
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Vodka is infused with cardamom and saffron for bitters with a fabulous aroma and a bright burnt-sienna hue.
Vodka is infused with cardamom and saffron for bitters with a fabulous aroma and a bright burnt-sienna hue.
www.allrecipes.com
This dark, tangy cocktail is great for an evening in.
This dark, tangy cocktail is great for an evening in.
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.