Crystal Spritz Cocktail Recipe By Tasty Recipes

QUEEN OF HEARTS COCKTAIL RECIPE BY TASTY

Steps:

• Make the ginger sugar: Add the ginger to a food processor. Process for about 30 seconds, until finely chopped. Add the sugar and process for about 1 minute, until the ginger and sugar are fully incorporated into a damp mixture.
• Pour the sugar mixture onto a rimmed baking sheet and spread it evenly. Allow to air dry for 1-2 hours, until hard. Use clean hands to stir and crumble into a fine sugar, then pour into a jar. Store at room temperature for up to 2 months. Use with other cocktails, or sprinkle over cookies or fresh berries.
• Make the cocktail: Run the lime wheel around the rim of a Collins glass. Pour a little ginger sugar onto a small plate and dip the rim in the sugar to coat. Fill the glass with ice.
• Add the red wine to the glass, then slowly pour in the ginger beer (be careful of the fizz!). Use a chopstick or a bar spoon to stir briefly. Slide in the lime wheel and serve.
• Enjoy!

HALLOWEEN PARTY PUNCH RECIPE BY TASTY

Steps:

• Fill each plastic glove with water until about 2 inches (5 cm) from the opening of the glove. Twist the opening and tie into a knot.
• Place in a tray, draping some gloves over others if you want some of the fingers to appear bent. Freeze for at least 4 hours, or overnight, until solid.
• Make the lychee eyeballs: Place a blueberry inside each lychee.
• Use a toothpick to paint a bit of red food coloring on the outside of the lychees to mimic veins on an eyeball. Add the lychees to a large punch bowl.
• Pour in the cranberry juice, ginger ale, reserved lychee juice, and vodka, if using.
• Remove the gloves from the freezer and run under warm water for 15 seconds. Use scissors to cut off the knot and then slide the ice out of each glove and into the punch.
• To serve, ladle punch and a couple eyeballs into glasses.
• Enjoy!

TASTE OF THE GARDEN COCKTAIL RECIPE BY TASTY

Steps:

• Add the celery, cherry tomatoes, chopped radish, salt, horseradish, ¼ teaspoon celery seeds, and the lemon juice to a large glass or a medium nonreactive container with a lid. Muddle for 1-2 minutes, until well mashed and combined.
• Stir in the tomato juice, pickle juice, hot sauce, and Worcestershire sauce. Cover and refrigerate for at least 2 hours until ready to serve.
• Make the garnish: Trim the leaves off of the whole radish, leaving the stem intact. Use a chopstick to poke a hole through the top of the radish, right next to the stem, all the way through the bottom. Push the sprig of dill through the hole at the top of the radish and pull through so the fronds sit right atop the radish.
• When ready to serve, strain the tomato mixture.
• Add the 1800® Tequila Reposado to a tall, thin glass and top with the strained tomato mixture. Give a quick swirl to mix.
• Sprinkle the remaining ¼ teaspoon celery seeds on top and place the dill radish in the drink or balanced across the rim of the glass.
• Enjoy!

CANDY CORN COCKTAIL RECIPE BY TASTY

Steps:

• In a medium glass bowl, combine the whipped cream vodka and candy corn. Set aside to infuse for 1-2 hours. Strain the candy corn solids from the vodka and discard.
• Add the orange juice to a 1 cup (7½-ounce) martini glass.
• Place a spoon, back side up, against the inside wall of the martini glass. Very slowly begin pouring 3 tablespoons of the infused vodka over the back of the spoon, making sure that the vodka hits the inside of the glass before reaching the orange juice. This will create a layered effect, causing the vodka to sink to the bottom of the glass, below the orange juice.
• Top with whipped cream and garnish with more candy corn.
• Enjoy!

CRYSTAL SPRITZ COCKTAIL RECIPE BY TASTY

Steps:

• Make the lemon syrup: Add the lemon juice and sugar to a small saucepan over medium-high heat. Simmer for 2-3 minutes, until the sugar is dissolved, then pour into a glass jar to cool. You should have about 1 cup. Store in the refrigerator for up to 2 weeks. Use in other cocktails or add a splash to seltzer for a refreshing drink.
• Make the cocktail: Add the Sauvignon Blanc and 1 ounce lemon syrup to a large wine glass. Fill with ice and use a chopstick or a bar spoon to stir briefly.
• Place the basil leaf on your palm and slap your other hand on top. (This releases the oils in the leaf.) Slide the leaf into the cocktail. Hold the orange peel over the glass with both hands between your thumb and index finger. Twist the peel to release the oils, then rub the peel on the rim of the glass. Slide the peel into the cocktail.
• Top with seltzer and serve.
• Enjoy!