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Seduction Cocktail

Seduction Cocktail


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Ingredients

  • 1 Ounce Mission Point Pinot Noir
  • 2 Ounces Knob Creek Rye Whiskey
  • 1/2 Ounce Mathilde Blackcurrant Liqueuer
  • 1/2 Ounce lemon juice
  • Lemon peel

Directions

Take bar knife and make lemon twist. Cut lemon in 1/2 and juice. Reserve.

Measure and combine all ingredients except for lemon twist in Boston Shaker and shake vigorously for 10-15 seconds. Using the strainer, strain the beverage into a rocks glass over fresh ice. Garnish with lemon twist.


7 Alchemy Bar Recipes to Mix Up at Home

One of Carnival cruisers’ favorite new pastimes on the Fun Ships is to hit the Alchemy Bar for a pre-dinner cocktail or some late night liquor. And thanks to some generous cruisers who posted the recipes to the Cruise Critic user boards, we now know how to make these tonics at home.

1. Caribbean Manhattan

  • 2 dashes anhostura bitter
  • 2 oz Maker’s Mark bourbon whiskey
  • 1 oz sweet vermouth
  • ½ oz Monin spiced brown sugar syrup

Mix ingredients over ice, stir, and strain into a martini glass. Garnish with cocktail cherry.

2. Curative Peach Cosmopolitan

  • 1½ oz Absolut Citron vodka
  • ¾ oz peach schnapps
  • ¼ oz Vitality Lemonade
  • 2 oz cranberry juice

Add all ingredients into shaker, add ice, and shake vigorously. Strain into a glass and garnish with lemon peel.

3. Cucumber Sunrise

  • 2 slices cucumber
  • 2 oz Absolut vodka
  • 1 oz fresh lime juice
  • 1 oz Monin watermelon syrup
  • ¾ oz orange juice

In a pint glass, muddle the cucumbers. Add all ingredients into the pint glass and fill with ice. Cover the glass with a shaker and shake for 5 seconds. Double strain it into another pint glass filled with ice (strain into the glass through a fine strainer after passing through regular strainer). Garnish with a slice of cucumber.

4. Forty is the New Twenty

  • 1¼ oz Skyy Vodka
  • 1 oz Pama Pomegranate Liqueur
  • ½ oz pomegranate syrup
  • ½ oz Vitality Lemonade
  • 1 oz cranberry juice

Add ingredients into a shaker and fill with ice. Shake vigorously and strain into a glass. Garnish with lime.

5. Martini Seduction

  • 2 oz Stoli Ohranj (orange) vodka
  • 1 oz Monin Red Passion Fruit syrup
  • ¾ oz fresh lime juice
  • 1 oz orange juice

Add all ingredients into a pub glass and fill it with ice. Shake for at least 10 seconds. Strain into a chilled glass. Rub rim with orange peel and drop in.

6. Deal Closer

  • 1 oz Cruzan Vanilla Rum
  • ½ oz amaretto
  • ¾ oz Baileys
  • ½ oz Dark Créme De Cacao
  • Squirt of chocolate syrup

Pour into a mixing cup, fill with ice, and shake for 10 seconds. Strain into a short glass filled with ice. Garnish with shaved chocolate.

7. Spicy Chipotle Pineapple Martini

  • 2 oz vodka
  • 1 oz Monin Chipotle Pineapple syrup
  • 1 oz pineapple juice
  • ½ oz simple syrup
  • 6-8 mint leaves

Muddle the mint leaves with simple syrup and the chipotle pineapple syrup in the bottom of a shaker. Then add remaining ingredients, fill with ice, and shake vigorously. Strain into martini glass.


Friday Cocktails: Whiskey Seduction

Solomon Oh

We just celebrated our fourth year together, my husband Andy and I. Our first date was on a cold evening in midwinter, a night where I was introduced not just to the idea of falling in love with Andy, but to a new drink: whiskey on the rocks. I’d avoided whiskey before then, but for some reason that night, the spirit surprised me with its pleasantly smooth taste. As Andy and I became inseparable, whiskey cocktails became a recurring part of our routine, and even now I love to browse through cocktail menus in search of new flavors and presentations for our favorite spirit.

It was with whiskey in mind that I signed up for a virtual cocktail-making class on Four Seasons Hotels’ food website, Taste. I transformed my work-desk to a bar-desk, hovering over my computer monitor with earphones plugged in, pouring, stirring, and muddling, keeping up with the professional bartenders who lead the video class. (I can only imagine how I looked to the rest of the SAVEUR staff, furiously mixing drinks in a cubicle with my headphones on.)

All the drinks I made were good, but in the end, one in particular stood out: it’s called the Seduction, and it was developed by Cory Cuff, who runs the bar at the Four Seasons Hotel St. Louis. The drink pairs slightly spicy rye whiskey with deep, fruity pinot noir wine, alongside creme de cassis and a squeeze of fresh lemon juice for brightness. My very first attempt came out on the sweet side, but a few tweaks and test-drinks later, I’ve found my perfect take on Seduction—including a little flair of my own, a maraschino cherry. I can’t wait to share it with Andy.

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Santorini Sunrise

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The Big Red

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ZEBRA DOMES

The zebra domes some would say is the best dessert at Walt Disney World. The zebra domes are unique and very addictive! Found on the boma menu, you can east as many zebra domes as you would like!

Because the zebra domes are so popular, you can get a 4 pack of this Disney dessert at The Mara, Animal Kingdom Lodge&rsquos quick service.

Why is the zebra domes so popular on the boma menu? The secret ingredient is Amarula Liquor in the zebra dome! The Amarula liquor gives this Disney pastry it&rsquos unique taste!

Since Animal Kingdom Lodge&rsquos debut in 2001, Boma was quickly a hit. These coffee flavored desserts have been the most popular item on the Disney menu!

CHECK OUT THESE OTHER ANIMAL KINGDOM LODGE RECIPES:


Will you try this Fig Vodka Martini Recipe?

Have you tried a cocktail with fig yet? If not, I highly recommend it. Why not try this easy vodka fig martini recipe? If you have had a fig martini before, I would love to hear from you. What kind of fig martini was it? What was in it, and where did you see/drink it? And of course, did you love, like or hate it? Leave me a comment below. I would love to know.

Wishing you a Fig-tastic Week!

Interested in more Delicious Cocktails? Here are 8 from our recent collection:


Butterscotch liqueur-based cocktail recipes

Place bananas in an uncovered plastic bowl to freeze. Allow frost to form on them.

Blend ice cream, milk, and frozen bananas until smooth. Add Schnapps, blend, and pour.

Shake and Strain the Butterscotch, Bailey's, and Goldschlager into a cocktail glass. Float the Sambuca, then sprinkle Cinnamon or Nutmeg into drink (Before you flame the drink). Just before presentation, flame the drink. As the Sambuca burns, the cinnamon will sparkle. A dazzling effect if the bartender or server is walking with the drink while it's burning (give the comet a tail).

Mix butterscotch shnapps with Bailey's irish cream then pour milk over the mixture. Add crushed ice.

Let it sit for just a minute to mix well.

Fill glass with ice. Pour Butterscotch Schnapps and Bailey's into the glass. Fill with Milk. Shake. Serve with sip straw.

Pour the butterscotch schnapps into a highball glass. Add milk, to taste. Stir well, and serve.

Combine the DeKuyper Buttershots and mint chocolate-chip ice cream in a blender. Add crushed ice if desired. Blend until smooth. Strain over ice cubes in a collins glass, add a straw, and serve.

Pour the schnapps into a cocktail glass. Add eggnog, sprinkle with nutmeg, and serve.

Stir all ingredients together in a highball glass, using ice cold milk and/or several ice cubes.

Pour ingredients into a stainless steel shaker over ice. Shake until ice cold, pour into a chilled cocktail glass, and serve.

Pour one glass of sparkling cider. Add butterscotch schnapps, to taste, and serve.

Combine all ingredients in a blender with ice and blend until smooth. Pour the mixture into a large cocktail glass and decorate with chocolate and caramel sauce swirls. Garnish with fresh fruit and a flower, and serve.

Fill a rocks glass w/ ice. Add the coca-cola and then the schnapps. Serve.

Add Butterscotch Schanapps and Mountain Dew to ice cubes in a collins glass. Stir and serve.

Fill half the glass with ice. Pour in the buttershots first, followed slowly by the kahlua until you're halfway up the glass. (You can allow yourself to be a little more generous with the Buttershots than with the Kahlua). Pour in the half-and-half last, and stir until mixed completely. Serve cold.

Pour Buttershots, Bailey's and Godiva in a mug of hot cocoa, stir and serve.

Mix ingredients in coffee mug, and top with whipped cream.

Pour the butterscotch schnapps, amaretto and hot chocolate into a coffee mug, and stir. Top with whipped cream, and serve.

Pour butterscotch schnapps (buttershots) into an 8 oz. mug and fill with hot chocolate. Garnish with whipped cream.

Add one shot of butterscotch schnapps to the hot chocolate. Top off with bailey's.

Fill 1/2 highball glass with ice, and add both liquors. Fill glass with milk or half-and-half.

Combine all ingredients, pour over ice, and enjoy.

Combine butterscotch schnapps and milk in an old-fashioned glass filled with ice cubes.

Stir and serve in a highball glass with three or four ice cubes.

Pour Butterscotch schnapps and orange juice into glass, then add lemon-lime soda. Add one to two ice cubes before serving.

Pour over ice in 10-12 oz. rocks/old-fashioned glass.

Pour ingredients into an old-fashioned glass and stir. Serve cold.

Pour ingredients into a stainless steel shaker over ice, shake until completely cold then strain into a chilled stemmed glass or a Rocks glass filled with ice.

Pour equal amounts of DeKuyper Buttershots butterscotch schnapps, Kahlua coffee liqueur, and Bailey's irish cream into a highball glass with/without ice. Add milk more if desired, and serve.


Valentine’s Day cocktail: Sweet seduction

Ingredients:

  • 2 ounces bourbon (I used Bulleit bourbon)
  • 2 ounces Bärenjager honey liqueur
  • 4 organic strawberries for muddling plus 2 more for garnishing the drinks
  • 1/8 teaspoon cayenne powder

Directions:

  1. Add strawberries to cocktail shaker and muddle.
  2. Pour in the bourbon, honey liqueur and cayenne powder with ice.
  3. Shake and strain into two chilled cocktail glasses.
  4. Garnish each glass with an strawberry and enjoy!

Whatever your plans for the holiday of love, we hope that you include this Valentine’s Day cocktail into the mix. You and that special someone in your life won’t be disappointed. Cheers!


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Recipe

A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food.

The earliest known written recipes date to 1730 BC and were recorded on cuneiform tablets found in Mesopotamia.

Other early written recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. There are also works in ancient Egyptian hieroglyphs depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many authors of this period described eastern Mediterranean cooking in Greek and in Latin. Some Punic recipes are known in Greek and Latin translation.

The large collection of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving cookbook from the classical world. It lists the courses served in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin command "Take. " "Recipe. "

Arabic recipes are documented starting in the 10th century see al-Warraq and al-Baghdadi.

The earliest recipe in Persian dates from the 14th century. Several recipes have survived from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking instruction of more than 130 different dishes and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Recipe books from the Qajar era are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a recipe book called Forme of Cury in 1390, and around the same time, another book was published entitled Curye on Inglish, "cury" meaning cooking. Both books give an impression of how food for the noble classes was prepared and served in England at that time. The luxurious taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Many of these manuscripts give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.

A page from the Nimmatnama-i-Nasiruddin-Shahi, book of delicacies and recipes. It documents the fine art of making kheer.

Medieval Indian Manuscript (circa 16th century) showing samosas being served.

With the advent of the printing press in the 16th and 17th centuries, numerous books were written on how to manage households and prepare food. In Holland and England competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals. Many of these books have been translated and are available online.

By the 19th century, the Victorian preoccupation for domestic respectability brought about the emergence of cookery writing in its modern form. Although eclipsed in fame and regard by Isabella Beeton, the first modern cookery writer and compiler of recipes for the home was Eliza Acton. Her pioneering cookbook, Modern Cookery for Private Families published in 1845, was aimed at the domestic reader rather than the professional cook or chef. This was immensely influential, establishing the format for modern writing about cookery. It introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for Brussels sprouts. Contemporary chef Delia Smith called Acton "the best writer of recipes in the English language." Modern Cookery long survived Acton, remaining in print until 1914 and available more recently in facsimile.

Acton's work was an important influence on Isabella Beeton, who published Mrs Beeton's Book of Household Management in 24 monthly parts between 1857 and 1861. This was a guide to running a Victorian household, with advice on fashion, child care, animal husbandry, poisons, the management of servants, science, religion, and industrialism. Of the 1,112 pages, over 900 contained recipes. Most were illustrated with coloured engravings. It is said that many of the recipes were plagiarised from earlier writers such as Acton, but the Beetons never claimed that the book's contents were original. It was intended as a reliable guide for the aspirant middle classes.

The American cook Fannie Farmer (1857–1915) published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1,849 recipes.

Modern culinary recipes normally consist of several components

Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish.

Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes.

By the mid 20th century, there were thousands of cookery and recipe books available. The next revolution came with the introduction of the TV cooks. The first TV cook in England was Fanny Cradock with a show on the BBC. TV cookery programs brought recipes to a new audience. In the early days, recipes were available by post from the BBC later with the introduction of CEEFAX text on screen, they became available on television.

The first Internet Usenet newsgroup dedicated to cooking was net.cooks created in 1982, later becoming rec.food.cooking. It served as a forum to share recipes text files and cooking techniques.

In the early 21st century, there has been a renewed focus on cooking at home due to the late-2000s recession. Television networks such as the Food Network and magazines are still a major source of recipe information, with international cooks and chefs such as Jamie Oliver, Gordon Ramsay, Nigella Lawson and Rachael Ray having prime-time shows and backing them up with Internet websites giving the details of all their recipes. These were joined by reality TV shows such as Top Chef or Iron Chef, and many Internet sites offering free recipes, but cookery books remain as popular as ever.

Molecular gastronomy provides chefs with cooking techniques and ingredients, but this discipline also provides new theories and methods which aid recipe design. These methods are used by chefs, foodies, home cooks and even mixologists worldwide to improve or design recipes.


Watch the video: How to Make The Whiskey Seduction - Best Drink Recipes


Comments:

  1. Lughaidh

    you soaked it))))

  2. Earvin

    I join. It was with me too.



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