Cocktail Recipes

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced medium
  • 1 large carrot, grated on the large holes of a box grater
  • 1 teaspoon fresh thyme, leaves
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 pound chicken livers, rinsed and trimmed
  • Toasts or crackers, for serving

Chicken Liver Pate

Food & Cooking , Fall , Gourmet , Milk/Cream , Food Processor , Onion , Quick & Easy , Meat , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Pate Recipes , Starter , Cocktail Party , Cognac/Armagnac

Author: Martha Stewart

Reader Maya Parada In Brooklyn, New York, Shares Her Secret For Adding Sweetness To This Pate: Grated Carrot. Serve As An Appetizer, Or Spread On Crackers Or Sandwiches For Rich Flavor.

Time: 30m

Yield: Makes 2 1/2 cups

Number Of Ingredients: 9

  • In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
  • Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.
Nutrition Facts:

Calories 48 g, Fat 3 g, Protein 3 g

  • 3 fluid ounces vodka
  • 3 fluid ounces sweet and sour mix
  • 1 tablespoon cherry grenadine syrup

Cherry Vodka Sour

Drinks Recipes , Cocktail Recipes , Vodka Drinks Recipes

Author: Ryan

This Is A Twist On The Regular Vodka Sour, I Add A Shot Of Cherry Grenadine To Make It Special!

Time: 5m

Yield: 1

Number Of Ingredients: 3

  • Stir together vodka, sweet and sour mix, and grenadine in an 8 ounce glass. Fill with ice.
Nutrition Facts:

Calories 426.7 calories, Carbohydrate 49.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 6.3 mg, Sugar 45.4 g

  • Cracked ice
  • 2 1/2 ounces London dry gin, such as Beefeater
  • 1/2 ounce dry vermouth, preferably Noilly Prat
  • Green olive for garnish

Classic Dry Martini

Cocktail Party , Christmas , Drink , Alcoholic , Gin , Cocktail , Martini

Author: The Editors Of Epicurious

A Classic Dry Martini Cocktail Made With Gin And Vermouth And Stirred With Ice.

Yield: Makes 1 drink

Number Of Ingredients: 4

  • In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.
Nutrition Facts:

  • 1 sugar cube (or 1 bar spoon simple syrup)
  • 2 dashes Angostura bitter
  • 2 ounces rye or bourbon
  • Orange twist



Author: Robert Simonson

The Old-fashioned Is One Of The Oldest Mixed Drinks In The Cocktail Canon. (original Name: Whiskey Cocktail, Which Became Old-fashioned Whiskey Cocktail, And Then Just Old-fashioned.) It Is A Stirred Drink, Usually Built In The Glass In Which It Is Served. Both Rye And Bourbon Are Suitable Base Spirits. For The Sweetener, Purists Muddle Up A Sugar Cube With Water And A Couple Dashes Of Bitters, But Simple Syrup Works As Well. Twists Can Be Orange, Lemon Or Both (known As "rabbit Ears"). A Fruited Version Of The Drink Came Into Vogue After Prohibition And Involves The Muddling Of A Cherry And Orange Slice Along With The Sugar. That Version Remains Widespread, But We Advocate The More Elemental Rendition That Took Hold In The Late 1800s, One That Allows The Flavors Of The Whiskey To Shine.

Time: 2m

Yield: 1 drink

Number Of Ingredients: 4

  • Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple syrup, combine bitters and one bar spoon of syrup.) Add rye or bourbon. Stir.
  • Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds. Slip orange twist on the side of the cube.
Nutrition Facts:

  • 2 teaspoons simple syrup
  • 1 teaspoon water
  • 2 dashes bitters
  • 1 cup ice cubes
  • 1 (1.5 fluid ounce) jigger bourbon whiskey
  • 1 slice orange
  • 1 maraschino cherry

Classic Old Fashioned

Drinks Recipes , Cocktail Recipes , Whiskey Drinks Recipes

Author: C-biskit

One Of The Great Classic Bourbon Cocktails, The Old Fashioned Was Invented In Louisville, Ky. Try Bourbon, Rye, Or A Blended Whiskey In This Cocktail. You Can Also Sub One Sugar Cube For The Simple Syrup.

Time: 10m

Yield: 1

Number Of Ingredients: 7

  • Pour the simple syrup, water, and bitters into a whiskey glass. Stir to combine, then place the ice cubes in the glass. Pour bourbon over the ice and garnish with the orange slice and maraschino cherry.
Nutrition Facts:

Calories 145 calories, Carbohydrate 9.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 7.5 mg, Sugar 1.3 g

  • 2 tsp sugar syrup or 1 tsp granulated sugar
  • 1-2 dashes Angostura bitters
  • splash of water
  • 60ml Scotch whisky or bourbon
  • soda water (optional)
  • orange slice
  • maraschino cherry (optional)

Old Fashioned

Bourbon , Cocktail Party , Christmas , Drink , Alcoholic , Cocktail , cocktails , Whiskey , Rye , Bitters

Author: Good Food Team

A Traditional Whisky Cocktail With Bitters, Soda Water And A Simple Orange Garnish. Serve In A Tumbler With Plenty Of Ice

Time: 5m

Yield: Makes 1

Number Of Ingredients: 7

  • Put the sugar, bitters and water in a small tumbler. Mix until the sugar dissolves if using granulated. Fill your glass with ice and stir in the whisky. Add a splash of soda water if you like and mix. Garnish with the orange and cherry.
Nutrition Facts:

Calories 191 calories, Carbohydrate 7.2 grams carbohydrates, Sugar 7.2 grams sugar, Fiber 0.2 grams fiber, Protein 0.2 grams protein

  • 1 puff pastry sheet (from a 17 1/4-oz package), thawed
  • 1/2 cup whole-milk cottage cheese
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 bacon slices (6 oz), cut crosswise into 1/2-inch pieces
  • 1/3 cup packed thinly sliced onion
  • 1 tablespoon freshly grated parmesan

Alsatian Cheese Tart

Bake , Kidney Friendly , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Lunch , Onion , Sugar Conscious , appetizer , Quick & Easy , Bacon , Cocktail Party , Cottage Cheese , Sour Cream , Phyllo/Puff Pastry Dough

Alsatian Cheese Tart

Yield: Makes 36 hors d'oeuvres

Number Of Ingredients: 8

  • Put oven rack in middle position and preheat oven to 400°F.
  • Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
  • Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
  • Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
  • Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.
Nutrition Facts:

  • 1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well
  • 1 tablespoon drained capers
  • 1 large garlic clove, minced
  • 1 teaspoon fresh lemon juice
  • 1/4 cup olive oil (preferably extra-virgin)
  • 1 tablespoon chopped fresh cilantro
  • Assorted crackers
  • Toasted baguette slices

Green Olive Tapenade

Vegetarian , Food Processor , Bon Appétit , Winter , main-dish , Quick & Easy , Appetizers , Condiment , Super Bowl , Cocktail Party , Vegan , Condiment/Spread , Olive , New York

Author: Jill Ringer

Yield: Makes about 1 cup

Number Of Ingredients: 8

  • Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Serve tapenade with crackers and toasted baguette slices.
Nutrition Facts:

  • 2 cups plain yogurt
  • 1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
  • 1 tablespoon coarse salt
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill
  • 1 garlic clove, minced
  • 6 pita breads, cut horizontally in half, then cut into wedges
  • Olive oil

Greek-style Cucumber And Yogurt Dip With Dill

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Dairy , Bon Appétit , No-Cook , No Sugar Added , Herb , Summer , appetizer , Yogurt , Vegetable , Super Bowl , Cocktail Party , Condiment/Spread , Picnic , Dill , Cucumber , Sour Cream , Poker/Game Night

Yield: Makes 6 servings

Number Of Ingredients: 9

  • Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
  • Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
  • Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.
Nutrition Facts:

  • 1 1/2 sticks (3/4 cup) unsalted butter
  • 1 cup finely chopped onion
  • 1 large garlic clove, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
  • 1 teaspoon minced fresh marjoram or 1/4 teaspoon dried
  • 1 teaspoon minced fresh sage or 1/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 1 pound chicken livers, trimmed
  • 2 tablespoons bourbon
  • Accompaniment: crackers or toasted baguette slices
  • Garnish: a fresh thyme, marjoram, or sage sprig
  • Special Equipment
  • a 2 1/2-cup crock or terrine or several small ramekins

Bourbon Chicken Liver Pâté

Gourmet , Food Processor , Bourbon , Herb , Quick & Easy , Meat , Sauté , Cocktail Party , Chill , Kentucky Derby

Yield: Makes 8 to 10 servings

Number Of Ingredients: 15

  • Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
  • Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
  • Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
Nutrition Facts:

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