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Cocktail recipes, spirits and local bars

Egg liqueur

Egg liqueur is the traditional filling for Christmas Eve.60 ml cognac60 ml bourbon300 ml whipped cream4 eggs70 gr sugarscortisoaranucsoara1 knife tip salt1 / 2 cup milk (optional, I did not put) Portions: -Preparation time: less than 15 minutesPROPERTY of eggs: Separate the yolks from the whites.
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Cocktail Recipes, Spirits, and Local Bars

Washington, DC New Menu Report: 06/17/15

Cuba Libre Restaurant & Rum BarWith relations between Cuba and the U.S. warming, it’s time to try some island fare — and Cuba Libre’s new summer menus are just in time. The lunch menu turns an Old Havana classic, ropa vieja, on its head by combining shredded brisket with onions, peppers, Cortez chorizo, freshly shelled clams, and diced maduro butter sauce and stuffing it into ravioli.
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Cocktail recipes, spirits and local bars

Donuts in sauce

The donuts are washed, cleaned of seeds and ribs and cut into 1 cm strips. All ingredients, without donuts, put in a pot and boil until the sugar melts and boils. Put the donuts, put the lid and let it simmer for 20-25 minutes, stirring a few times. Remove the lid and let it simmer for another 25-30 minutes, stirring a few times.
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