Royal Sour Glow Recipe By Tasty Recipes

ROYAL ICING

Steps:

• In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.

COLOR-CHANGING FROZEN MOJITO RECIPE BY TASTY

Steps:

• Add water and red cabbage to a medium-size pot. Bring the water to a boil, then strain the cabbage in a sieve over a bowl to reserve the blue liquid.
• Pour the strained blue water into an ice tray. You will be left with 1 cup (235 ml) of blue water. Reserve the water and freeze the ice tray for 6 hours, or overnight.
• Add the reserved blue water to a pot with the sugar and bring to a boil until the sugar has dissolved. Set aside.
• Combine the lime juice with 1½ (355 ml) cups of water and stir to combine. Pour the lime mixture into an ice tray and freeze for 6 hours, up to overnight.
• Add the blue ice cubes to a blender and blend until finely crushed. Put the crushed blue ice in a glass.
• Wash the blender well.
• Add the lime ice cubes and 8 mint leaves. Blend until finely crushed. Put the crushed lime and mint ice on top of the blue ice.
• Slowly pour the white rum and blue simple syrup. Top with a sprig of mint.
• Enjoy!

MIDORI GLOW

Steps:

• Fill a short glass with ice. Pour in vodka and melon liqueur, and stir. Top off with lemon lime soda, and serve.

ROYAL SOUR GLOW RECIPE BY TASTY

Steps:

• Make the blueberry juice: Add the blueberries and water to a blender and blend until smooth, about 2 minutes. Add the lemon juice and pulse once or twice, until combined.
• Strain the blueberry mixture through a fine-mesh sieve (or cheesecloth, for a smoother juice) into a small bowl. Set aside until ready to use. The blueberry juice will keep in an airtight container in the refrigerator for up to 24 hours.
• Make the cocktail: Fill a cocktail shaker with ice, then add the Crown Royal, lemon juice, tangerine juice, and simple syrup. Place the lid on the shaker and shake vigorously for 1 minute, until the outside of the shaker is frosty.
• Add fresh ice to a rocks glass, then strain the cocktail into the glass. Hold a spoon upside down over the glass, close to the surface, and slowly pour ½ ounce (15 ml) of the blueberry juice over the spoon on top of the drink.
• Enjoy!

ROSé ALL DAY COCKTAIL RECIPE BY TASTY

Steps:

• Make the crushed ice: Add 2 cups (280 G) of ice to a food processor. Pulse 6-8 times, until the ice is uniformly crushed. Transfer to a large zip-top freezer bag. Repeat with the remaining 2 cups of ice.
• Store the bag in the freezer and use the ice for cocktails or smoothies. If the ice has clumped together, gently drop it on the counter a few times to break it up.
• Make the cocktail: In a small glass or measuring cup, use a chopstick or bar spoon to stir together the honey, grapefruit juice, and vermouth until the honey is dissolved. Add the rosé and stir briefly.
• Pack a large wine glass with crushed ice. Pour in the rosé mixture. Slide in the grapefruit wheel. Place the thyme sprigs on your palm and slap your other hand on top. (This releases the oils in the thyme.) Slide the thyme into the cocktail. Top with seltzer and serve.
• Enjoy!

PURPLE RASPBERRY LEMONADE RECIPE BY TASTY

Steps:

• Bring water and sugar to a simmer in a small saucepan over medium heat. Once sugar has dissolved in the water, remove from heat and allow to cool. Once fully cooled, refrigerate for at least an hour.
• In a food processor, add raspberries and the lemon juice. Once the raspberries have mixed with the lemon juice, put the liquid through a fine mesh strainer pushing the raspberries seeds against the mesh to release as much juice as possible.
• In a cocktail shaker add your raspberry juice, lemon juice, ⅓ cup of your simple syrup, the Vodka and the Blue Curacao. Carefully add ice and shake for 30 seconds.
• Strain the drink over ice, top with fresh raspberries and enjoy!

PALOMA RECIPE BY TASTY

Steps:

• In a medium bowl, combine the grapefruit rinds and sugar. Toss to coat the rinds with the sugar, then cover. Let sit, stirring every 45 minutes, for about 4 hours, or until the sugar is completely dissolved and there's syrup in the bottom of the bowl.
• Strain the syrup through a fine-mesh sieve or cheesecloth, pushing to extract as much syrup as possible. Store in an airtight container in the refrigerator for up to 3 weeks.
• In a cocktail shaker filled with ice, combine the tequila, lime juice, and simple syrup. Shake vigorously for 20 seconds.
• Strain into a glass filled with ice and top with club soda.
• Garnish with the grapefruit wedge.
• 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!