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    You are in: Home / Cookbooks / Liqueurs and Drinks
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    57 recipes in

    Liqueurs and Drinks

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    Adapted from a recipe in the New York Times 5/19/09, which they adapted from Sasha Petraske. Ginger juice may be made by processing fresh ginger in a juice extractor, or purchased from a health food store or juice bar.

    Recipe #373401

    A cocktail with red wine as the base. I like it a bit sweeter, so I increased the simple syrup from 3/4 oz to 1 oz. Use a fruity, full-bodied wine like a cabernet sauvignon.

    Recipe #366361

    My own invention, based on a mango lassi I love.

    Recipe #481438

    A holiday beverage from Greg Seider, co-owner of The Summit Bar on Avenue C in New York City.

    Recipe #404332

    A delicious cocktail. Traditionally served in a copper mug.

    Recipe #456402

    A Valentine's Day cocktail by Andrea Leigh at http://www.aldenteblog.com

    Recipe #355188

    An appropriately spooky cocktail for Halloween. Strega is an Italian liqueur. Created by A J Rathbun for his book _Dark Spirits_; this is transcribed from his video at Serious Eats.

    Recipe #396228

    This wintery drink is reminiscent of a milk punch, and inspired by the classic Rusty Nail. It won a recent contest sponsored by Drambuie; it was invented by Ashley Schirmer of Ulysses Folk House in New York. The original recipe uses Fee's Old Fashioned bitters, which has cinnamon notes; if you can't find it, use Angostura bitters and garnish with a cinnamon stick. Adapted from The Kitch'n http://bit.ly/gIe1Ql

    Recipe #445191

    Adapted from a recipe by Jeaninah on allrecipes.com. For a more tropical flavor, use coconut rum (such as Malibu) instead of vodka.

    Recipe #323420

    According to Ian Fleming in "Casino Royale," this is REALLY what James Bond drank; "vodka martini, shaken not stirred" is a shorthand for this. It's impossible to make a true Vesper today, as Kina Lillet was discontinued in the 80's, but according to Esquire magazine, this is the best possible approximation. (In "Casino Royale," Bond ordered this with Gordon's gin, but today, Gordon's is a low-class brand and should be substituted with something appropriately high-toned.) The recipe also calls for a pinch of quinine powder, if you happen to have any. The golden-colored Lillet Blanc will make this rather yellower than one might expect from a martini...

    Recipe #334374

    A great breakfast or snack. 2 Weight Watchers points on Flex, and it's free if you're on Core.

    Recipe #127389

    Adapted from "Peterson's Holiday Helper," by Valerie Peterson (Clarkson Potter, 2008). This is a blend of all the favorite holiday flavors, not really a true sangria. You can use a sparkling cider or grape juice, or even a champagne if you'd like to. Cherries are an excellent addition to this drink as well. This is best left to sit for overnight to let the flavors blend well.

    Recipe #342791

    From the Weight Watchers message boards.

    Recipe #335998

    From the Weight Watchers message boards.

    Recipe #336347

    From the Weight Watchers message boards.

    Recipe #335997

    From the Weight Watchers message boards.

    Recipe #336000

    Finally got to try this...it was deeelish, but then again, I've never had "real" eggnog. Mom always makes boiled custard for Christmas and I could literally bathe in that stuff. I love that custard stuff so much I request it year-round. Occasionally, I get some. This is great and I hope other diabetics will give it a try.

    Recipe #143030

    Adapted from a recipe in the New York Times 5/19/09, which they adapted from Sasha Petraske. Ginger juice may be made by processing fresh ginger in a juice extractor, or purchased from a health food store or juice bar.

    Recipe #373362

    Diabetic friendly. To give this more of that lemon taste freeze some of the lemonade in ice cube trays. Then use the lemonade ice cubes instead of just plain ice cubes. This came from an "Equal" Newsletter.

    Recipe #37966

    I stole this by modifying Recipe #139939 for a diabetic friend. Edited 10/19/08 based on reviewer's comments.

    Recipe #236889

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