Tasty Garden Cocktail Recipe 455 Recipes

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!

COCKTAIL 'BOX' CUPCAKES 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a 12-cup muffin tin with paper liners.
• Prepare the cake mix according to the package instructions.
• Divide the cake batter between 3 medium bowls.
• For the margarita cupcakes: Add the zest of 1 lime a bowl of cake batter and whisk to combine.
• For the mudslide cupcakes: Add 2 teaspoons of cocoa powder to another bowl of cake batter and whisk to combine.
• For the strawberry daiquiri cupcakes: Add 2 tablespoons of strawberry jam to the last bowl of cake batter and whisk to combine.
• Pour the batters into the prepared tin. Bake the cupcakes according to the package instructions, about 15 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
• Remove the cupcakes from the oven and poke the surface of each one with a toothpick at least 8 times.
• For the margarita cupcakes: Brush the tops of the cupcakes with 2 teaspoons of tequila.
• For the mudslide cupcakes: Brush the tops of the cupcakes with 2 teaspoons of coffee liqueur.
• For the strawberry daiquiri cupcakes: Brush the tops of the cupcakes with 2 teaspoons of rum.
• Divide the frosting evenly between 3 medium bowls.
• For the margarita cupcakes: To one bowl, add the remaining zest of 1 lime, lime juice, and 2 teaspoons of tequila and stir to combine.
• For the mudslide cupcakes: To another bowl, add the remaining 2 teaspoons of cocoa powder and 2 teaspoons of coffee liqueur and stir to combine.
• For the strawberry daiquiri: To the last bowl, add the remaining 2 tablespoons of strawberry jam and 2 teaspoons of rum and stir to combine.
• Pipe each flavor of frosting onto the matching cupcakes. Sprinkle the margarita cupcakes with lime zest and the mudslide cupcakes with chocolate shavings.
• Enjoy!