au.toflyintheworld.com
New recipes

Spicy Candy Cocktail Recipe

Spicy Candy Cocktail Recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Maryse Chevriere

This riff on a Prickly Pear Margarita ups the ante in the heat deparment with muddled serrano pepper. And for those who don't have or want to use a blender to get that frozen cocktail effect, this recipe cleverly subs in prickly pear sorbet.

Ingredients

  • 2 ounces tequila, preferably Camarena Silver
  • 3-4 slices serrano pepper
  • Ice
  • 3 tablespoons prickly pear sorbet, preferably Ciao Bella
  • 2 ½ ounces sparkling lemonade
  • Fresh sage leaf, for garnish

Directions

Muddle the pepper with the tequila in a shaker. Shake with ice and then strain into a rocks glass. Mix in the sorbet, stirring until it is fully integrated. Top with sparkling lemonade and garnish with a sage leaf.


Recipe Summary

  • 1 pound ground beef
  • ½ cup dry bread crumbs
  • ¼ cup milk
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon snipped fresh parsley
  • ⅓ cup minced onion
  • 1 teaspoon salt
  • 1 egg
  • ½ teaspoon Worcestershire sauce
  • ¼ cup shortening
  • 1 (12 ounce) bottle chile sauce
  • 1 ¼ cups grape jelly

In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.

Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.

Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.

Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.


34 Easy Cocktail Recipes to Kick Off the Memorial Day Weekend

To join our Systemic Equality agenda to take action on racial justice, click here.

Imagine you've forgotten once again the difference between a gorilla and a chimpanzee, so you do a quick Google image search of “gorilla." But instead of finding images of adorable animals, photos of a Black couple pop up.

Is this just a glitch in the algorithm? Or, is Google an ad company, not an information company, that's replicating the discrimination of the world it operates in? How can this discrimination be addressed and who is accountable for it?

“These platforms are encoded with racism," says UCLA professor and best-selling author of Algorithms of Oppression, Dr. Safiya Noble. “The logic is racist and sexist because it would allow for these kinds of false, misleading, kinds of results to come to the fore…There are unfortunately thousands of examples now of harm that comes from algorithmic discrimination."

On At Liberty this week, Dr. Noble joined us to discuss what she calls “algorithmic oppression," and what needs to be done to end this kind of bias and dismantle systemic racism in software, predictive analytics, search platforms, surveillance systems, and other technologies.


21 Spicy Cocktails to Warm You Up

Muddle your way through the brutal end of winter with these fiery cocktails!

Muddle your way through the brutal end of winter with these fiery cocktails! No matter how frigid the temps are in your region, or what your flavor preferences, we have a heat-infused cocktail for you. Everyone from martini drinkers to mojito mavens can learn to add a little kick to their cocktail with one of these adult beverages.

This cocktail is a classic in the making. The heat of the chipotle-honey simple syrup &mdash add this ingredient to your bar now! &mdash and the sour lemon come together to make an irresistible cocktail.

Get the recipe from Set the Table.

When you are in the mood for some refreshing heat this is the cocktail for you. The tequila is infused with habanero peppers and the beer gives this beverage somer seriously inviting sparkle.


Begin by combining the Confectioners sugar, kosher salt, cayenne pepper and 4 teaspoons of water in a medium bowl.

Add the pecans to the sugar mixture and stir until evenly coated.

Place the nuts on a parchment lined baking sheet in a single layer.

Bake for 10 to 12 minutes, until the nuts are crusty on top and caramelized on the bottom.

Slide the parchment off of the baking sheet onto a countertop — this stops the nuts from overcooking on the hot baking sheet.

When the nuts are completely cool, use your hands to break them apart.

Transfer the nuts to a bowl and serve, or store in a covered container for up to a few weeks.

Photo by Alexandra Grablewski (Chronicle Books, 2018)


Sweet and Spicy Rambutan Cocktail

Sweet and Spicy Rambutan Cocktail. Rambutans have a similar flavor profile to lychees and both of which are delicious on their own, and excellent in cocktails.

Rambutan. Rambu-what? These fuzzy little fruits were a surprise from Frieda’s produce ( remember them from my hash recipe the other day with their AH-mazing Stokes purple sweet potatoes?) that they included in the shipment with them, along with another fun fruit that I will be posting about shortly. I knew immediately I wanted to make a cocktail with these so I give to you the Sweet and Spicy Rambutan Cocktail –

The Rambutan is a sweet and sometimes sour grape-like tropical fruit native to Indonesia and Malaysia. Rambut actually means ” hair” in Malay. They are closely related to the lychee. It’s like the lychees cousin that never shaves. Or something. Its very mild tasting like the lychee and reminds me most of the taste and texture of red or green grapes. Perfect for fruit salads, tarts or cocktails!

I was talking to a blogging friend a couple weeks ago who said that whenever she sees anything “pineapple” or ” coconut” she thinks of me. Whether it is a food with one or a picture or anything. She said she thinks that I am doing a good job with my blog image since I am all about the pineapple and the coconut. Along those lines, whenever I see a new cocktail recipe or think about making one for my blog, I always think of my friend Barb of the awesome blog, Creative Culinary .

She is the cocktail queen and we have become friends via the blogging world. She is the one I made the Very Pink Raspberry Cosmo for in honor of her daughter who is battling ( and quite successfully I might add) breast cancer. She does a new cocktail every Friday on her blog, sometimes a classic, sometimes a twist on a classic or a fun new one she created. All are amazing. So when I made this cocktail I felt like I needed to ask her permission to post on a Friday since that is her “thing”. This drink is in honor of Barb an her Friday Cocktail series!!

Now whenever I make a cocktail or have questions about making, photographing or naming them, I go to Barb. She knows her stuff and then some. Speaking of naming cocktails there are many ways to go about it. Like how bars and restaurants will have fun, catchy names for drinks like Fuzzy Navel or Salty Dog, or or they will go with classics like Manhattan or Old Fashioned. I did a little research on how drinks get their names .

Some are named based on what the main liquor that is in the drink, such as vodka or gin are always associated with martinis, tequila to margaritas and rum to daiquiris. Some are based on the the glass they are served in like the hurricane.

Most have a history or story behind them from where the main liquors originated from, if they were a variation of another cocktail, or the bartender made the name up on the spot after creating it. I had a lot of fun researching about how cocktails get their names. Some have really interesting history and some are, well, really out there. Like Skip and Go Naked .

I am naming this rambutan cocktail the “Sweet and Spicy”. Sweet from the rambutans and simple syrup ( which isn’t sour at all from the lime, just adds a nice brightness to the cocktail) spicy from the jalapeno and ginger. The beauty of a libation such as this one is you can control the amount of heat you like. Want it barely spicy – only have one jalapeno slice in the muddling mix. Bring on the heat? Add a bunch with the seeds!


Break out the blender, because it's time to combine three great elements of summer into a boozy smoothie. This recipe is fun and sure to be a crowd-pleaser at the neighborhood barbecue.

The frozen watermelon coconut mojito is exactly what it sounds like. It blends fresh watermelon and mint with coconut rum and milk to create a creamy cocktail. You'll catch that refreshing coolness of the mint in the background of every sip, so it's quite fascinating.


How To Layer A Drink With A Spoon

Don&rsquot get scared &ndash you don&rsquot have to layer it. You know me I&rsquom all about the presentation, but honestly, it&rsquos amazing if you just shake it up.

All you need to do is get yourself a small spoon, and carefully pour each layer over the back of the spoon. Slowly. That is the trick here, just take your time and pour the booze in slowly.

If you need a visual, check out our Duck Fart Shot recipe or our Layered Candy Cane shot! Just a 15 second video will show you how easy these layered drinks are to make!

And this year along with my vampire tequila, I&rsquoll be busting out these candy corn martini&rsquos that I made for my friends over at Food Fanatic.

Come on &ndash how good do these look? Make up a batch and be festive. Even if you don&rsquot feel festive about Halloween, these martini&rsquos will definitely get you in the party spirit!

Don&rsquot just save these candy corn drinks for Halloween&hellipIt&rsquos too good to leave for only once a year! Break it our whenever you need a sweet and creamy party cocktail!


Spicy Margarita

The classic Margarita is one of the most popular cocktails in the world. Despite having no clear provenance, it has charmed drinkers since its inception, circumnavigating its way around the globe to become one of the most ubiquitous drinks in circulation today. But perhaps nothing proves its dominance more than the countless variations the Margarita has spawned.

The Spicy Margarita is one variation that has taken hold and never released its grip. It succeeds where so many of its siblings fail. That is to say, it refocuses the classic recipe without losing what’s essential to its success: that timeless blend of sweet, sour and earthy flavors.

Blanco tequila remains the star of this show, imbuing the drink with its vegetal agave notes. For the best results, choose one that is made with 100% blue agave. An equal split of orange liqueur and agave syrup add sweetness, while fresh lime juice provides balance and that characteristic acidity you can’t achieve with bottled sweet-and-sour.

The key to the Spicy Margarita’s heat is fresh jalapeños, which are muddled in the shaker before adding the other ingredients. Two jalapeño coins, with their seeds removed, will yield a conservatively spicy drink. For a more fiery Spicy Margarita, throw in a third coin, or as many as you can handle. The warm, savory drink is the perfect cocktail to set fire to your summer.


On a really hot day, freeze fruit for an hour or two prior to serving—it acts like sweet ice cubes.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices