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    You are in: Home / Cookbooks / Cocktails
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    This is from the top trend "cool cocktails" article in Bon Appetit's January '03 issue. This is "one of the most popular drinks at Nob Hill, the Vegas outpost of noted San Francisco chef Michael Mina. Serve it with old-fashioned cheese straws, and bring cocktail hour back at your house."

    Recipe #291785

    2 Reviews |  By Elmotoo

    My husband came up with this based on my love of mojitos & my craving for Chambord. YUM!

    Recipe #189722

    This came about when I was just playing around and seeing what would taste good together. When I drank it I was reminded of the taste you get when you put a whole bunch of life savers in your mouth at the same time and let them melt and mingle. This is a tall drink so you could split it into two but I am not much of a drinker and I manage it all by myself just fine (and then a few more times).

    Recipe #329253

    This is so refreshing on a summer evening. It makes a single serving but can easily be doubled if you want to share. I buy individually quick frozen strawberries from a warehouse club. The berries are very large; if you're using smaller ones, you'll want to toss in a couple more.

    Recipe #328457

    An interesting combo from Monin Australia.

    Recipe #327621

    So you don't really MAKE the wine, so relax! I am looking for new ways to use up a bottle of Watermelon Pucker and tried this the other day and it was great! Any white wine will work; I use the $4/bottle stuff from Trader Joes with excellent results. I don't like my watermelon wine sweet, so I tend to go for a semi dry Chardonnay or Pinot as my base wine.

    Recipe #321913

    A fresh new flavor from

    Recipe #251292

    A nice way to have your lemonade with a kick! featuring Momokawa SILVER

    Recipe #251306

    Another lovely beverage from tonight's Great Cocktails....don't you just love anything that sparkles???

    Recipe #252917

    Original recipe found at although this version came from the Martinidiva blogspot. Looks very fun for a girls night - and I love anything with champagne!!

    Recipe #317527

    7 Reviews |  By Elmotoo

    From my Chambord recipe booklet! 1 shot = 1.5oz according to the Webtender website. This is a really simple way to make brunch very special.

    Recipe #190067

    We ate at Bar Americain where I had a perfect rib eye steak & the 7 of us shared every side dish available - YUM! I had their Pear Martini, then I had another, then I asked for the recipe & our server got it for me!!! Here it is...

    Recipe #233980

    We enjoyed this at the sushi bar at the Hyatt Grand Cypress Resort in Lake Buena Vista, Florida. We liked the lemony flavor and that it had lots of champagne so it stayed bubbly.

    Recipe #263303

    6 Reviews |  By Annacia

    This is really for the Bubblegum Vodka (recipe below) but Zaar just won't accept just that. SO, Baby Kato and I have invented cocktails for it. Feelin' brave? give this a try or wait till the holidays and try it out on your friends. They'll either love you or never come back :D.

    Recipe #326180

    I love champagne cocktails & this is a tasty one I found from wellbrook winery, Canada.

    Recipe #306847

    I got this recipe from a booklet of various martini cocktails. It's rather tasty, and a much more palatable cocktail than some of the stronger martinis I've tried. Even when I don't have peaches on hand to use for garnishing, it's still a great cocktail.

    Recipe #326800

    6 Reviews |  By Kim127

    Gotta love blue drinks! SPosted for Zaar World Tour 2006.

    Recipe #173982

    Saw Guy Fieri make this and it looked very yummy !

    Recipe #299938

    This is a drink I got from the tv show Guys Big Bite on the Food Network.

    Recipe #324268

    Just looking for new recipes featuring pear vodka since I have a HUGE bottle to play with. There are other versions of this on Zaar, but they all call for cranberry juice. Recipe from the Absolute website. NOTE: this is a pretty strong martini, not a fun, fruity cocktail, so feel free to increase the amount of juice to your taste.. .serving it ice cold is key.

    Recipe #322995

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