SNICKERS® MARTINI
A strong but good coffee-flavored martini!
Provided by Ladams
Categories Drinks Recipes Cocktail Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice; pour in coffee-flavored liqueur, Irish cream liqueur, amaretto liqueur, hazelnut liqueur, vodka, and cream. Cover, shake, and strain cocktail into a martini glass.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 52.3 g, Cholesterol 6.8 mg, Fat 2.2 g, Protein 0.2 g, SaturatedFat 1.2 g, Sodium 10.8 mg, Sugar 48.6 g
SNICKERTINI
This was described in a restaurant menu as the ultimate dessert cocktail, so I had to try it. And I was definitely not disappointed because it is indeed the ultimate. It's a delightful blend of chocolate, almond and cream, but the Dutch caramel vodka is the real secret to the delectable taste of this lovely beverage. I didn't include chill time in the prep time, since that can vary.
Provided by Northwestgal
Categories Beverages
Time 4m
Yield 1 cocktail, 1 serving(s)
Number Of Ingredients 8
Steps:
- Drizzle a thin line of caramel sauce and chocolate sauce on the inside of a old-fashioned glass (or short "rocks" tumbler). Place in refrigerator to chill.
- Combine caramel vodka, Irish cream, chocolate liqueur, amaretto, cream and ice cubes in a cocktail shaker; shake well.
- Pour (unstrained) into prepared glass. Serve with a straw.
Nutrition Facts : Calories 104, Sodium 0.5
CLASSIC MARTINIS
Shaken or stirred? Vodka or gin? The classic martini can be varied according to your tastes and garnished. Try it with our vermouth-soaked olives. When Martha made this recipe on Cooking School episode 403, she reduced the quantities and made two martinis.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Shake or stir 1/2 cup vodka or gin and 1 1/2 teaspoons vermouth in an ice-filled shaker. Strain into a chilled martini glass and garnish with olives, caper berries, or onions. Repeat with remaining vodka or gin and vermouth.
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