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    206 Recipes

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    Submitted for the 2014 Culinary Quest

    Recipe #517983

    Similar to a bellini this uses strawberry in place of the peach, like a kiss of early summer!

    Recipe #517982

    A classic cocktail apparently named after elderly men who would swerve all over the road on their way home after a few too many drinks at the bar.

    Recipe #517981

    This recipe was developed for the Southern USA Cornbread Challenge of the Food Friends and Fun 2014 Culinary Quest on Yuko.com. I added to a basic buttermilk cornbread one of my favorite flavor combinations lime, cilantro & garlic. The cilantro and lime really pair well together and are the dominant flavors. I haven't tried the chipotle addition but it's another flavor I like with these so I thought I would suggest it. The smaller amounts will give you fairly subtle flavors add more for greater umph.

    Recipe #517885

    Fruity and flavorful, try this for your next party or BBQ

    Recipe #517579

    This sweet sipper features two southern favorites--bourbon and peaches--for a stylish cool down on a hot day.

    Recipe #517567

    A southern delight posted for the Culinary Quest.

    Recipe #517566

    Chucktown is one of the nicknames for the beautiful city of Charleston, SC. Posted for the Culinary Quest on Yuku FoodFriendsandFun

    Recipe #517565

    This cocktail was developed by Russian Standard Original Vodka to celebrate the country’s 18th year of independence. They offered traditional toasts along with the recipes: “Do dna” – “to the last drop” “Za vstrechye” – “to being together” “Za zdorovie” – “to health”

    Recipe #517501

    This cocktail was developed by Russian Standard Original Vodka to celebrate the country’s 18th year of independence. They offered traditional toasts along with the recipes: “Do dna” – “to the last drop” “Za vstrechye” – “to being together” “Za zdorovie” – “to health”

    Recipe #517500

    Found this while scouting recipes for the Food Friends and Fun Culinary Quest on Yuku. It comes together quickly and takes advantage of seasonal fresh plums which I love but you can also use other fresh fruits.

    Recipe #517499

    Use to spice up your favorite cocktail recipe.

    Recipe #505628

    From the Four Season's Hotel in Bankok. If you can't find rice vodka, substitute your favorite vodka. Coconut cream can be found in Asian grocery stores or Trader Joe's - This is not cream of coconut (coco Lopez) or skim the cream from the top of a can of full fat coconut milk.

    Recipe #505626

    This cocktail uses traditional tom yam soup spices. From the Four Seasons Hotel Bangkok

    Recipe #505624

    This a specialty of the Narai Hotel in the business district of Bangkok.

    Recipe #505622

    Coconut is widely grown in Thailand and is a major food ingredient. This cocktail uses coconut milk to provide its unique flavor. juice Rose hip syrup can be found in health food stores or online.

    Recipe #505621

    Like many daiquiris, a pineapple daiquiri might be too sweet for some people. Ginger adds heat and cuts the sweetness, so the drink has a more complex flavor and a spicy, warming bite. It also helps calm your stomach, later, if you’ve had too many. Add the ginger to your taste – remember, the fresher the ginger, the hotter the flavor. From Temple of Thai website.

    Recipe #505619

    This cocktail harks back to Siam, the old name for Thailand. It is strong in alcohol, but amazingly refreshing. In Thailand Meakong whiskey is used, but any light colored whiskey will work

    Recipe #505618

    Though it originates in Latin America, a Mojito already shares ingredients that compliment Thai foods. Sugary sweetness, sharp lime juice, and mint are a part of Thai salads like laap. Adding palm sugar instead of cane sugar brings a deeper flavor to the sweetness that balances this cocktail – plus, palm sugar paste dissolves more easily than sugar crystals. The addition of Thai basil gives this Mojito a surprising, peppery kick.

    Recipe #505617

    This simple take on the classic holiday drink gets its richness from coconut milk, making it lighter and frothier than eggnog. Just like eggnog, the comfort factor is derived from the heady combination of rum and traditional spices. This is best served cold, or you could even whirl it with ice in a blender.

    Recipe #505615

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