Impress guests with Toronto - based Mixologist Frankie Solarik's The Pyrat Cocktail Ingredients 2 oz Pyrat rum 1 orgeat liqueur ice cube 1 bitter almond and
orange blossom ice cube Freshly grated walnut, for garnish 1 flamed orange zest, for garnish Directions 1 Pour the rum into a snifter and set the glass on the top left corner of a slate serving plate.
Not exact matches
The next morning I had buttermilk date
ice cream with
orange blossom water and one of my failed pie crusts for breakfast (failure is good for something, at least) with chopped pecans on top.
Now, let's get the glaze started: simply combine the
icing sugar,
orange blossom water, and lemon juice and mix until there are no sugar lumps (a minute or so).
Mix the ground almonds,
icing sugar and enough
orange blossom water to make a stiff paste.
The 1692 Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits states that macarons are a combination of sweet almonds, sugar, and egg white, and offers instructions that including flavoring the batter with
orange blossom water and
icing them once baked, if desired.
Make the
ice cubes: In a large heatproof bowl, combine the water, hibiscus tea, English breakfast tea, thyme and
orange blossom water and let steep for 5 minutes.
Combine the
ice cubes, egg liqueur, vodka, lemonade, and
orange blossom water in a glass and stir.
1 cup
orange blossom pistachio milk (from above) 1 tablespoon raw coconut butter 1 tablespoon chia seeds 1 cup frozen peach slices 2 to 4
ice cubes
Add in the sifted
icing sugar,
orange blossom water and
orange zest.
Whip the fromage frais and cream together with the
icing sugar and
orange blossom water until just billowy and thick.