Strain into
a serving glass filled with ice.
Not exact matches
When you're ready to
serve,
fill glasses with ice.
I have
served with scones, used as
filling and also baked in lemon cupcakes, mixed into lemon buttercream
icing swirled
with raspberry puree buttercream
icing, mini lemon tarts in phyllo dough shells, and mixed into crumbled blueberry muffins and streusel topping in tall shot
glasses as dessert tasters.
Fill a tall
glass with ice, pour the juice over the
ice, garnish
with a lime wedge and
serve.
To
serve, place a few
ice cubes into a
glass and
fill it
with the tea and fruits.
Fill the rocks
glass with ice, strain the drink over the
ice, and
serve.
When ready to
serve, portion the honey sweetened tea into two
glasses filled halfway
with ice and add in half the frozen blueberries and a shot (1 oz) of brandy to each
glass.
Once chilled and ready to
serve, divide the pear cider between two
glasses filled with ice cubes, then top off
with club soda.
To
serve:
Fill a
glass with ice.
To
serve,
fill a
glass with ice and pour.
Serve the cocktails in
ice -
filled Collins
glasses, garnished
with celery ribs, green olives and black pepper.
Serve in
ice -
filled glasses garnished
with more lemon verbena.
Stir tequila into chilled hibiscus mixture and
serve in rocks
glasses filled with crushed
ice.
To make the Toki highball in the proper Japanese
serving ceremony,
fill a tall
glass to the brim
with ice.
Serve in
ice -
filled rocks
glasses garnished
with reserved jalapeño slices and pineapple pieces.
Serve in tall
glasses filled with ice cubes, adding 3/4 Sangria to 1/4 chilled club soda.
Serve in tall
glasses filled with ice cubes, adding 3/4 Sangria to 1/4 club soda.
Serve as is, or, for the hottest of summer days, pour the smoothie into
glasses filled with ice.
When ready to
serve, divide between
glasses filled with ice, add club soda then garnish
with lemon slices and rosemary sprigs.
Before
serving place one dip of
Ice Cream (or more) into the bottom of the
glass and
fill with the Watermelon Lemonade.
You can also
serve these in large
glasses filled with ice.
The classic version calls for muddling the sugar, mint and water in the
serving glass and then
filling it
with crushed
ice and bourbon.