Best Cocktails

best cocktails, looking for these recipes? check this for 4 best best cocktails: Penne Vodka , Blood Orange Mojito for Grammy , Mojito , Mojito for Grammy

Mojito

image credit: PaulN cookpad.com

Ingredients

1 serving

  • 10 fresh mint leaves (use peppermint, it is the good one!)
  • 1 lime, cut into 4 wedges
  • 2 tablespoons white sugar, or to taste
  • 1 cup ice cubes
  • 1 1/2 fluid ounces white rum
  • 1/2 cup club soda
  • Steps

  • Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice.
  • Add 2 more lime wedges and the sugar, and muddle again to release the lime juice.
  • Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
  • Blood Orange Mojito for Grammy

    image credit: SherryRandall cookpad.com

    Ingredients

  • 2 tsp sugar
  • 4-7 mint leaves
  • 1/2 a lime quartered
  • Good glug of rum
  • 1 can Sanpellegrino sparkling blood orange beverage
  • Steps

  • In the bottom of your vessel of choice, muddle together your mint, sugar and lime. Add rum, then ice, then your Sanpellegrino to top it off. Change
  • Bottoms up!! Change
  • Mojito for Grammy

    image credit: SherryRandall cookpad.com

    Ingredients

  • 5-7 mint leaves
  • 2 tsp sugar
  • 1/2 a lime cut in two
  • 1 good glug of rum
  • Enough 7up to fill
  • Ice
  • Steps

  • In your vessel of choice, add to the bottom your cut limes, mint leaves, and sugar. Using a muddler or a wooden spoon handle, crush everything in the bottom of the glass, add desired amount of rum, top with something clear and fizzy. I use 7up. Add ice and drink up. cheers friends
  • Penne Vodka

    image credit: Nikki Zazz cookpad.com

    Ingredients

  • 2 cans Crushed Tomatoes, 28 oz each
  • 1 can tomato paste, 6 oz
  • 1 cup minus 2 tbsps good quality vodka
  • 1 half vadalia onion, sliced in strips (or more to taste)
  • 3 cloves fresh garlic
  • 4 oz Prosciutto, sliced in thin strips
  • Few sprinkles each of pepper, kosher salt, garlic salt, sugar
  • Up to 1qt HEAVY CREAM (must use heavy for correct consistency)
  • Steps

  • In a large saucepan, saute onions and garlic in olive oil, over medium heat, until soft
  • Add prosciutto and cook about 1 minute
  • Add vodka, turn UP heat to med-hi, and cook until booze burns out, about 4 minutes
  • LOWER heat to medium-low and add crushed tomatoes and paste, stir
  • Add pepper, salts, and sugar, stir
  • Turn UP heat until boiling (watch!) then lower heat to low. Cook 1 hour, stirring occasionally
  • Add cream, half a cup at a time until desired flavor is reached. I usually use just under a full quart
  • Let simmer until bubbling, and add any extra salt or pepper desired. Stir. Turn off heat
  • Add pasta and serve immediately. This makes enough sauce for about 2 lbs pasta. Enjoy!
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