APPLE PIE HOT TODDY
Provided by Ree Drummond : Food Network
Categories beverage
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a saucepan, combine the apple cider, vinegar, maple syrup, vanilla, cinnamon sticks, star anise and ginger. Heat over medium heat until the flavors come together, about 10 minutes.
- Divide the mixture among 4 heatproof mugs and top each with a shot of bourbon and a squirt or dollop of whipped cream. Sprinkle over ground cinnamon and serve.
WARM COMFORT
Steps:
- Place 2 chamomile tea bags in a heatsafe vessel, such as a large liquid measuring cup. Pour in 1 ½ cups boiling water, and let steep 5 minutes, then remove tea bags.
- Add 1 ½ oz. reposado tequila, ¾ oz. fresh lemon juice, and 1 Tbsp. agave nectar and stir until incorporated. Pour into a 16-ounce insulated mug (or two smaller 8-ounce mugs) and drink hot.
TEQUILA BUMBLEBEE
Provided by Geoffrey Zakarian
Categories beverage
Time 1h
Yield 1 serving, plus additional honey syrup
Number Of Ingredients 8
Steps:
- Put the honey on a small plate. Combine the salt and cayenne pepper on a second small plate. Dip the rim of a rocks glass into the honey and let any excess drip off. Dip into the salt and cayenne mixture to rim the glass. Set aside.
- In a cocktail shaker filled with ice, combine the tequila, lime juice, Honey Syrup and bitters. Shake, then pour the contents of the shaker into the rimmed rocks glass. Garnish with a slice of lime.
- Combine the honey and 1/2 cup water in a small pot and stir together. Bring to a simmer over medium heat, then remove from the heat and let cool completely.
TEQUILA SUNRISE
Steps:
- In a highball glass filled with ice, pour in the tequila and orange juice. Slowly pour the grenadine into the glass over the back of a spoon or by drizzling it down the side of the glass, allowing it to settle at the bottom. Garnish with an orange slice and maraschino cherry.
CLARENCE'S CRANBERRY TODDY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium sauce pan heat all the ingredients (except the vodka) to just about the boiling point. Let stand for 1 minute. Add cranberry vodka and stir. Pour into a heat-resistant cocktail glass and garnish with a strawberry.
APPLE HOT TODDY
Provided by Alex Guarnaschelli
Categories beverage
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Make the toddies: In a small pitcher, combine the rum, honey and lemon juice. Add the hot water and stir until the honey dissolves.
- Serve: Arrange a cinnamon stick and a few apple slices in two mugs. Pour half of the toddy mix into each and enjoy.
TEQUILA TODDY
Another "lucky" recipe from the Bellagio in Las Vegas. Served warm, so it's perfect for the cooler months or even for a holiday party.
Provided by januarybride
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a heated coffee mug mix first three ingredients. Top off with hot water until you like the taste. Garnish with a lime wheel and a cinnamon stick.
GOLD MEDAL SLIDERS
Beets are nature's candy and here, we turn the elements of a classic golden beet salad into a slider that resembles a gleaming gold medal. Instead of discarding the beet greens, we turn them into a vibrant pesto because every slider deserves a winning sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 servings (12 sliders)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Separate the beets from the greens. Set aside the greens. Place the beets on a large sheet of heavy-duty aluminum foil. Drizzle with 1 tablespoon oil, add the rosemary sprigs and season with salt and pepper. Fold the foil up and around the beets to create a closed packet and place on a rimmed baking sheet. Bake until tender, 1 hour. Open the packet carefully to release the steam, then refrigerate the packet for 2 hours or up to 3 days.
- Put the reserved beet greens (about 2 cups), basil leaves, walnuts, Parmesan, garlic, honey and lemon juice in a blender. Season with salt and pepper. Turn on the blender and drizzle in the 1 cup oil until smooth. If the pesto becomes too thick, add 1 tablespoon of water. Set aside.
- If using bacon, put the slices in a large cold skillet and cook over medium heat, flipping halfway through, until crispy, about 6 minutes total. Transfer to a plate and set aside.
- When the beets are chilled, discard the rosemary from the foil packet. Wearing food prep gloves, peel the skin from the chilled beets with a paring knife. Slice the beets into about twelve 1/2-inch-thick rounds (or gold medals). Any smaller pieces of the beets can also be used to make a slider, so do not discard. Slice the goat cheese into twelve 1/8-inch-thick rounds. Cut the bacon slices in half if using.
- Spread the pesto on the inside of the top and bottom of a slider bun. Place a few arugula leaves on the bottom bun and top with 1 beet round, 1 goat cheese round, half a piece of bacon if using, a drizzle of balsamic glaze and the top bun. Repeat with the remaining buns, pesto, arugula, beets, goat cheese and balsamic. Serve.
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