Liquor Filled Sugar Shells Recipes
ANY LIQUOR PANTRY COCKTAIL
This recipe is really just a 3-2-1 ratio with almost endless adaptations. Start with a base liquor of your choice. Add something sour -- citrus or another unsweetened, tart juice. You can even add a splash of brine from pickled vegetables or a little vinegar to take the cocktail in the direction of a shrub, which has popped up on drink menus all over because it's so refreshing. Finally, add something sweet -- basic simple syrup or just about any other liquid sweetener you have on hand. Once you are ready to shake it with ice, you can personalize it further by throwing a few herb sprigs or pieces of fruit in the shaker. Finish with a topper of seltzer, prosecco or another fizzy beverage, if you like. The proverbial cherry on top can be any garnish you have on hand -- fruit, pickles, candy, herbs, you name it. Begin with simple combinations -- see our suggestions below -- and then experiment to find the ones you like the most.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add the liquor, sour and sweet and flavor enhancers if using and shake well. Strain and pour into a glass over ice. Add a fizzy topper if using. Garnish as desired.
- Whiskey + Pomegranate juice + Honey (no fizzy topper)
- Gin + Lime juice + Orange juice + Seltzer topper
- Vodka + Lemon juice + Maraschino cherry juice from the jar + Sliced strawberries + Prosecco topper + Maraschino cherry garnish
- Tequila + Lime juice and a splash of pickled jalapeno brine + Triple Sec + Lime and jalapeno garnish (no fizzy topper)
- Bourbon + Lemon juice + Maple syrup + Lemon wedge garnish (no fizzy topper)
- Rum + Unsweetened pomegranate juice + Simple syrup + Flavored seltzer topper + Fresh fruit garnish
- Rum + Lime juice and a splash of white wine vinegar + Simple syrup + Blackberries + Prosecco topper + Gummy candy garnish
LIQUOR FILLED SUGAR SHELLS
Provided by Food Network
Categories dessert
Time 16h5m
Yield 48 pieces, depending on the size of your mold
Number Of Ingredients 4
Steps:
- The starch must be dry before you begin this recipe. I spread my potato starch onto parchment paper lined baking sheets and placed them in a slightly warm oven for a few hours.
- In the interim, determine or make your candy mold. You could use a Champagne cork that is cut in half. Insert a wooden dowel into the cork. I used another method. I filled a regular polycarbonate candy mold with chocolate. When the chocolate cooled, I unmolded the pieces and glued them to a flat piece of wood measuring 1-inch by 15 inches. I did it that way so I could make more indentations faster.
- Place the potato starch in a container that will allow you to have a layer of starch at least 1 1/2-inches deep. Carefully press the mold into the potato starch to make the indentation. Carefully remove the mold. Repeat as many times as your container will allow.
- Place the sugar and water in a saucepan and boil to 119 degrees C (246 degrees F). When it reaches that temperature, remove it from heat and add the alcohol. Pour the mix into the funnel tool and carefully fill the impression with the candy mixture. Carefully cover the filled impressions with more potato starch. Allow to set at warm room temperature for about 10 hours. If the candies do not have a strong setting, leave them for an additional 4 to 6 hours. Be very careful that the container is not moved or the candy mixture will not set. Be mindful of excess vibrations as well. After about 10 hours, delicately remove the candies from the potato starch. At this stage, they can be served or coated with chocolate. Serve.
- Jacques' tips: The candies can also be air-brushed with color.
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