RecipesDish typeBiscuits and cookiesChocolate biscuitsI was trying another recipe when I realised I did not have enough ground almonds but I had already started. So I made different biscuits adding some almond paste left over from Christmas and what a surprise - super sexy biscuits.Recipe by:Hampshire, England, UK1 person made thisIngredientsServes: 12 180g butter, melted120g caster sugar1/2 teaspoon vanilla extract1/2 teaspoon almond extract2 tablespoons golden syrup50g ground almonds80g almond paste (marzipan left over from Christmas)1/2 teaspoon baking powder1 egg, beaten240g plain flour50 g desiccated coconutwhite choc chips (optional)MethodPrep:15min ›Cook:12min ›Extra time:15min › Ready in:42minMelt the butter and beat with sugar, vanilla, almond extract and syrup.
Category Cocktail Recipes, Spirits, and Local Bars
Once upon a time not so long ago, the word “barista” had yet to be uttered on the cognoscenti’s lips. Coffee was coffee, and coffee liqueurs were pretty much all created equal. In those dark ages of mass production and bagged sour mix, Tia Maria and Kahlúa were the most popular coffee liqueurs on back bars; both used real coffee beans and rum.
The Mai Tai is one of those cocktails, along with classics such as the Daiquiri, Margarita, Martini and Old Fashioned, where the quality of its execution signals the proficiency of the person who makes it. It’s the calling card for many cocktail enthusiasts and bartenders at Tiki cocktail bars because it serves as a sort of quality assurance check: If it’s built properly and balanced, then another cocktail round is in the cards, but if it turns out subpar, then the guest is best advised to move on to wine or beer.
A party is a great opportunity to show off your bartending skills, right? But nothing puts a damper on a home-thrown shindig more than having to make each guest their own drink. One by one. All night long. The solution to this common party problem is simple: Make punch.Punch began its serious comeback when folks realized these large-format cocktails have a long history––one that has nothing to do with the spiked party bowls of high school days past.
Bring elegance to any brunch.2 ounces orange juicesparkling wine, chilledPour the orange juice into a Champagne flute.Fill with sparkling wine.Rate This RecipeI don& 39;t like this at all.It& 39;s not the worst.Sure, this will do.I& 39;m a fan—would recommend.Amazing! I love it!Thanks for your rating!
Let the pros guide your shopping.Our editors independently research, test, and recommend the best products; you can learn more about ourreview process here.We may receive commissions on purchases made from our chosen links.Deciding what to get for your wine-loving friend, family member, or loved one (that& 39;s more than just a bottle of red or white) can be a challenge.
Bottles that won& 39;t break the bank.Our editors independently research, test, and recommend the best products; you can learn more about ourreview process here.We may receive commissions on purchases made from our chosen links.If you’re looking for some really good bourbon to drink, the good news is you don’t have to spend hundreds of dollars on a bottle.
A note to Vodka Martini drinkers who allow nary a whiff of vermouth to touch their lips: You’re barely drinking a cocktail, let alone a Martini. Not that there’s anything wrong with that. But, if you’re in the mood for a less potent drink, why not flip the script?A Reverse Vodka Martini, in which the ratios of vodka and vermouth are switched, might be the answer you didn’t know you were seeking.
That juicer you bought for your well-intentioned New Year’s cleanse? How’s that working out? Chances are, said juicer might be occupying counter space rather than pulverizing fruits into a daily morning beverage. Fortunately, you can put that juicer to good use for cocktails, too, which should help you get more mileage out of your machine.
Created by Dimitris Kiakos of The Gin Joint in Athens, Greece, the Kumquat Smash muddles the small yet flavor-rich citrus fruit into a refreshing gin base.3 kumquats, halved2 ounces Hayman& 39;s Old Tom gin2/3 ounce fresh lemon juice1/3 ounce Luxardo maraschino liqueurGarnish: kumquatsIn a shaker, muddle the kumquats.
A dressed-up tequila shot that& 39;s ready to go out.3/4 oz Green Chartreuse, chilled in the freezer3/4 oz Don Julio blanco tequilaGarnish: Cayenne pepperAdd the Green Chartreuse to a sherry copita glass.Float the tequila on top and garnish with a pinch of cayenne pepper.Rate This RecipeI don& 39;t like this at all.
Drink this easy-to-make rum cocktail on the lawn, porch or patio.2 oz Spiced rum1 oz Unsweetened iced tea2 oz LemonadeGarnish: Lemon wedgeAdd all the ingredients to a highball glass filled with ice.Garnish with a lemon wedge.Rate This RecipeI don& 39;t like this at all.It& 39;s not the worst.Sure, this will do.
Just because the classic brown-spirit cocktail is always stirred doesn’t mean it has to be strong. Manhattans that switch the amounts of whiskey and vermouth flaunt all of the flavor without the heady proof. But the Reverse Manhattan itself is nothing new. 19th-century cocktail lovers would likely have just called it a Manhattan––cocktail historians say vermouth was featured more prominently in drinks back then, including in the whiskey classic.
Two French liqueurs plus American rye and lemon juice equals one fine drink.3/4 oz Bénédictine3/4 oz Yellow Chartreuse3/4 oz Fresh lemon juice3/4 oz Rittenhouse RyeGarnish: Lemon twistShake all the ingredients with ice.Fine strain the mixture into a chilled coupe or small cocktail glass.Garnish with a lemon twist.
The White Russian is both decadent and easy to make. Combining vodka, Kahlúa and cream and serving it on the rocks create a delicious alternative to adult milkshakes.The White Russian came about in the ’60s when someone added a bit of cream to the Black Russian. It would be a great story to say that the White Russian’s star rose from that point on, but unfortunately that would not be true.
Nearly every whisky-producing region in the world is feeling the love as of late. Japan! Ireland! USA! But what about Canada? Confusion still reigns in terms of what most casual drinkers know about Canadian whisky. It’s time to clear that up, and there’s no better guide to provide us all with an education than Dr.
Spirit, citrus and sugar—the original big three—come together in the Whiskey Sour, whose history stretches back to the Lincoln administration. Few drinks in the cocktail canon are as quick to satisfy and endlessly mutable as the Whiskey Sour. Add a flourish to any component, and you have your own personal spin on the classic.
Get dizzy with this Averna and lemon cocktail.2 oz Averna amaro1/2 oz Lemon juice4 oz Ginger aleGarnish: Lemon and lime wheelsAdd the ingredients to a highball glass filled with ice.Garnish with lemon and lime wheels.Rate This RecipeI don& 39;t like this at all.It& 39;s not the worst.Sure, this will do.
Go on a tour of northern Europe.1 oz Linie Aquavit1 oz Stolichnaya Vodka3/4 oz Fresh lemon juice3/4 oz Simple syrupClub sodaGarnish: Lemon wedgeAdd all the ingredients except the club soda to a shaker and fill with ice.Shake, and strain into a highball or Collins glass filled with fresh ice.Top with club soda and garnish with a lemon wedge.
Nothing takes the air out of happy hour like lofty sustainability talk fogging up your Gin & Tonic, especially when the plastic straw you’re chewing on has a strong chance of becoming fish food. Those discussions are becoming more common, though, as the bar world steadily acknowledges its impact on the environment.
The trendiest item on bar menus these days is about 400 years old. Thanks to the cocktail world’s antiquarian obsession, applejack is back, showing up in both classic and new drinks. Also known as apple brandy—America’s counterpart to the French calvados—applejack is made from distilled cider and aged in oak barrels.