SUNFLOWER COCKTAIL
Easy... all equal parts.
Provided by yumster
Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Combine gin, orange-flavored liqueur, elderflower liqueur, and lemon juice with some crushed ice in a cocktail shaker. Cover and shake until the outside of shaker has frosted. Strain into 2 glasses.
Nutrition Facts : Calories 428.6 calories, Carbohydrate 42.1 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.2 g, Sodium 6.9 mg, Sugar 36.1 g
THE CLASSIC MARTINI
Kingsley Amis and Churchill could hardly stand the stuff, but a little extra vermouth goes a long way.
Provided by Rosie Schaap
Categories cocktails
Number Of Ingredients 3
Steps:
- Fill a mixing glass with ice.
- Pour in the gin and vermouth.
- Stir for 30 seconds, then strain into a chilled coupe.
- Twist the lemon peel over the drink, then place it on the coupe's edge. The mildly adventurous can garnish with a fresh sage leaf instead.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 1 gram
MAYFLOWER MARTINI
Steps:
- Pour 1 teaspoon of sweet vermouth into each martini glass; swirl glass to coat and pour out excess. Set aside.
- Fill a martini shaker with ice cubes. Pour 1 part gin and 2 parts white cranberry juice. Shake vigorously. Pour into martini glasses.
- Serve chilled with a garnish of whole cranberries on a toothpick.
SUNFLOWER MARTINI
Another gorgeous martini from the Monin.com.au website. Beautiful with the rose garnish!! Terrific for a ladies weekend, Valentine's, anniversary...any special occassion!
Provided by Mommy Diva
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Shake all ingredients with ice and serve in martini glass.
- Garnish with a rose.
- Enjoy! :).
Nutrition Facts : Calories 77.5, Sodium 0.7, Carbohydrate 3, Sugar 2.6, Protein 0.1
HOMEMADE SUNFLOWER BUTTER CUPS
I really love candy bars. I grew up eating them and especially enjoyed all the various sizes and types I'd get in my trick-or-treat bags. I am not suggesting that we do away with the classics, especially peanut butter cups, but I do want to share a fun homemade version that can be a nice complement to the ones that come in perfect shapes in colorful wrappers. These are tasty, and obviously healthier. It's nice for kids (and adults) to know that they can make things themselves, and Halloween candy is a really big part of childhood memories. This is also a good nut-free option so kids (and adults) with nut allergies don't feel left out of the festivities. Use sunflower butter or cinnamon cookie butter for this recipe, and feel free to substitute white or milk chocolate for the dark chocolate, if preferred.
Provided by Alex Guarnaschelli
Categories dessert
Time 3h
Yield 12 to 16 smaller cups or 6 to 8 larger ones
Number Of Ingredients 3
Steps:
- Make the chocolate layer: Gently melt the chocolate in a double boiler (a fitted bowl over a pot of simmering water), stirring the sides with a spatula so the chocolate does not stick or scorch on the edges.
- Spread 8 to 10 cupcake liners (or 12 to 16 small ones) on a baking sheet and spoon a thin layer of chocolate in the bottom of each, 1/4- to 1/2-inch thick. (This should use half of the melted chocolate. Keep the remaining chocolate warm over warm water.) Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up.
- Make the "butter" layer: Drain the excess oil off the top of the sunflower butter. Add the sunflower butter (or cinnamon cookie butter) to a medium bowl. Sift the confectioners' sugar (use 1/4 cup confectioners' sugar if using cookie butter, or 1/2 cup if using sunflower butter) over the top of the butter and fully combine using a rubber spatula. Roll the butter into tablespoon-sized balls for the large cups, or teaspoon-sized balls for the small cups. Flatten gently between your palms. Remove the baking sheet from the freezer and place the flattened butter patties on top of the chocolate, pressing down lightly. Tap the tray on the counter a few times to help flatten the layers. Refrigerate for at least 1 hour and up to 12 hours.
- Remove the baking sheet from the fridge, then gently press any uneven layers down and spoon the remaining melted chocolate over the butter layer on all of the candies. Refrigerate until it hardens, at least 1 hour and preferably up to 12 hours. Keep refrigerated and wrapped in plastic if serving the next day. (If using white chocolate, store finished treats in the freezer.)
ROSE MARTINI
I love the flavor of rose water in drinks and these drinks remind me of old southern garden parties. The rose pedal garnish also make them romantic... give it a try. Great for Valentine's Day, Anniversaries, and dates. This has a noticeable flower taste.
Provided by NcMysteryShopper
Categories Beverages
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the water and sugar and bring to a boil. Simmer over low heat, stirring, until the sugar dissolves. Let cool, then stir in the vodka, lemon juice and rose water.
- Fill a cocktail shaker with ice cubes. Add one-fourth of the martini mixture and shake.
- Strain into 2 martini glasses, garnish with rose petals and serve.
- Repeat to make the remaining martinis.
Nutrition Facts : Calories 237.6, Sodium 1.3, Carbohydrate 3.4, Sugar 3.2
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