liquor recipes

Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.

Hot Buttered Rum

dark brown sugar

(1 stick) unsalted butter, room temperature

honey

cinnamon

nutmeg

cloves

salt

spiced rum

water

cinnamon,

Food Network Rachael Ray Hot Buttered Rum

Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

This is a delicious warm treat, especially at holiday time!  I added 1 t. Vanilla paste (Neilson Massey) which smoothed it out wonderfully. I plan to give the butter base as a gift in a cute jar, with a nice bottle of rum and some cinnamon sticks tied around the neck of the bottle.

Wow! This is great! I think the honey is what makes this. I will definitely do it again.

Really, really good. If your brown sugar is hard, no problem.  Just melt it all with the hot water and it works just fine.

Really good. I suggest adding 1 cup of rum.

So delicious, my sister in law made this at christmas ,it was a big hit.

I don't tolerate alcohol well so next time I'll use a bit less…but the flavor was really delicious! I have some leftover so tonight I'm going to try putting a small bit of cream in it and see how that tastes! Really great recipe!


Great recipe, but I used Meyer's rum instead. Perfect!

It was really good but a little sweet for my taste.  I wasn't able to have more than a half a mug (so it made 8 servings).  Next time I will try a little more rum and water for the same amount of sugar.  

https://www.foodnetwork.com/videos/sun-valley-hot-buttered-rum-0208134

Learn how to make the Duchin Lounge's famous Sun Valley Hot Buttered Rum.

Sun Valley Hot Buttered Rum

Pina Colada

pineapple, frozen

pineapple juice

Coco Lopez coconut cream

white rum

dark rum

Diced Pineapple, Pineapple Juice, Coco Lopez Coconut Cream, White Rum, Dark Rum.

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

There's a common theme with most of the reviews- the recipe needed to be changed in order to really enjoy it, so I'll only give it a score of 2 stars although it serves as a kind of guide- just be sure to taste first. I made this for Independence Day/July 4th block party last night and definitely needed to add more pineapple juice/pineapple to it as it was the worst pina colada I had ever tasted! Thankfully, I tasted it before bringing it out for everyone. I doubled the recipe and it filled my smaller blender jar Vitamix to the top. I also might add more coconut cream next time I make it. I did not have the dark rum so used only light rum. I used about a cup of non-frozen, freshly cut sweet ripe pineapple, along with about 6-8 oz TJ's Pineapple Juice total, as 4 oz was not enough. I used over 3 cups ice, 4 oz light rum as I didn't want it too strong, and 4 oz TJ's coconut cream, might use a little more next time.

This is the one. The recipe that’s easy,delicious and a crowd pleaser! Play around w/less ice if you like but the best is using a dark rum like Captain Morgan and then a higher end dark rum to drizzle over the top. On the islands, that’s the secret the bartenders use! That’s the best...

It’s a good starting point. Reading other reviews, I reduced the ice to about 3/4 cup and increased frozen pineapple to 3/4 cup. I only had white rum, so I put 3 oz of white rum. I added 1 more oz of pineapple juice after tasting it. Really good results! 

Decent guide. I left out all of the ice and added a bit more frozen fresh pineapple. The ice isn't needed. It will water down your drink. Cut up a fresh pineapple and freeze it. That is all the ice you need. I only had white rum. I used 2oz per serving.

extremely watery... I had to fix it by adding main ingredients. I am from the Caribbean myself so I truly know what a good Pina Colada should taste like.

Absolutely delicious! I added 1 ounce of lime juice. I've seen a few recipes call for lime juice, it gives the drink a nice twist!

This is the worst pina colada I have ever had. I followed the recipe exactly. It's basically like frozen ice with rum in it. Would never make again.

The best Pina colada recipe. I used canned pineapple in heavy syrup like others recommended. Everyone finished their drink and said it was perfect! 

Omg. This recipe is soooooo good! Only thing I changed was I substituted frozen dole diced pineapples in heavy syrup instead of fresh frozen pineapples. Gave it the perfect sweetness! It was so easy to make!

Original Irish Coffee

hot coffee

brown sugar

jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)

Heavy cream, slightly whipped

Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

actually you're missing a step here, and they're out of order. start with a footed glass mug, add in your whiskey, I prefer Jameson's but any Irish will do, add in brown sugar and stirr it, you want to warm it slightly, then ignite the vapors. this carmelizes the sugar and warms the mug, blow out after ten seconds and fill with strong coffee leaving a finger width of room at the top of the mug. pulse heavy cream in blender about ten pulses, layer the cream over the back of a spoon, and it will float atop The beverage... carmelizing the sugar in this manner makes the drink much better tasting. 

so I work at McCarthy's Red Stag Pub and Whisky Bar in Bethlehem PA and  this is the same way we  make our Irish coffee.The only difference is we pour the heavy cream into a bottle and hand shake to get thick and then refrigerate.  And shake again when making the  coffee.   Our owner is from Ireland

Best Irish coffee ever... I didnt make a true Irish coffee. I used coffee, Jameson, and brown sugar, but I whipped my own irish cream from kirklands irish creme and heavy cream and then froze it. So I put two balls of frozen Irish whipped cream in and the cream melted and floated across the top. Super tasty!

I've been looking for the perfect Irish coffee and this is it! I used decaf coffee and Jameson whiskey... great nightcap!

i've made this recipe probably a dozen times and i have to say, the biggest variant is the coffee beans used, the method and of course just make sure you have brown sugar.  Honestly i haven't played around with the type of whiskey so much, but from what i gather it could be another variable to making the perfect irish coffee.  Like others have said make sure the cream is only slightly whipped, too much and it just sits as a blob atop the drink, preventing any liquid from passing through it. You know you have whipped it right, if over time it slowly starts incorporating with the drink.

I filled up a 1 oz shot glass to the brim with Jamesons (luckily, i had just purchased some heavy cream) and it was delicious.  I had two cups Christmas morning.  Oh, and I added, just the slightest drop of Peppermint extract.  

This is the real deal as served at (with slight variations which I will mention) Tom Bergin's in Los Angels and the Golden Gate in San Francisco, two of the several places which claim to have originated the drink.  

The key, as explained to me by an old bartender at Tom Bergin's many years ago is slightly -- not fully -- whipped cream.  Whip it until it just begins to thicken, that's all.  Fully whipped cream is not correct and really changes the drink for the worse.  Whipped cream from a can is -- well, any port in a storm I guess, if that's all you have.  

Tom Bergin's made the drink with two teaspoons of white sugar.  A tablespoon is really excessive -- both two teaspoons and one tablespoon (as specified here) create a tooth-rattlingly sweet drink.  My preference is for a level teaspoon, but you should sweeten to taste.  White/brown/turbinado, any sugar will do and doesn't make too much difference to the drink.  The important thing is to start with good coffee!  

Fantastic!  After going to Ireland the one thing I noticed was the use of raw sugar not brown sugar in the coffee. However the did call it brown sugar. Highly recommend going to Ireland to have one, or two ;. Wonderful!!!

This is my favorite alcoholic drink.  Perfect for after a long workout or run.  Heating the spoon helps a little for floating the heavy cream.

Very good AND fairly easy. I used a little less (raw) sugar. Reading through the comments was helpful...great tips...especially about how much to whip the cream. We've had a hard time finding a restaurant that does it right. I got it the first time with this recipe and the tips from others. It looks like it should look like a Guiness with a good head of foam.

https://www.foodnetwork.com/videos/ideal-irish-coffee-63956

Travel to Dublin and learn the secrets to making a perfect Irish coffee.

Ideal Irish Coffee

Swamp Water

lime

apricot brandy

lime vodka

lime juice

In a large pitcher mix all ingredients together. Pour into glasses filled with ice.

I have never found the right recipe so I hope this tastes the the bars in Madison Wisconsin bring back wonderful memories

It was originally at Satan's Den back in the late 70's.  Served in Ball canning jars.  

Tastes good, maybe I made it too strong. Not good on parts as measurements, I used cup measurements.2-10-13

I also live in La Crosse, Wis.  ive been trying to find this recipe for our annual oktoberfest which is huge.  Thank you so much for this recipe this one sounds the most accurate. 

I have lived in La Crosse my entire life and Swamp Water is a tradition at one of the downtown bars.(The Helm Bar) It is very delicious. Tastes like lime punch. So cool that she got the recipe!

There is a bar in Sheboygan that serves this all of the time. I haven't made this recipe though.

This was a BIG hit at a Sunday afternoon party I had. I used Limeade - right out of the refrigerator section at the grocery store - it's not bright green and really fresh (real limes). I used 4 parts . Also, the small bottle of apricot brandy I had was not quite 2 partss - no problem there. The one part vodka, no need for lime vodka, and splash of lime juice was great.  Some people said it tasted like a lime lifesaver. The limeade and regular vodka kept the amount of lime in balance. It's super easy, new summer time favorite here in Newburyport.

Every generation has it's drink to have.  This was a fun summer drink but you have to like lime drinks.   Wish Sandra would have made the watermelon.   

I live and work in the LaCrosse area, and no one that I know has ever heard of Swamp water.  I guess she is right, this is a SECRET recipe!

This was so bad. The thing that ticks me off is I spent good money on good licquer and poored it down the drain. My fault for mixing with green kool-aid. Too strong, too sweet, just nasty

Mojito Granita

sugar

mint leaves (reserve some for garnish)

Put the sugar and water into a saucepan over medium-high heat and bring to a boil. When the sugar has dissolved, remove from the heat and let cool.

Put the mint leaves into a blender along with the lime juice, rum, and cooled sugar syrup. Blend for about 30 to 45 seconds or until the mint is finely chopped. Pour this liquid into a 9 by 13-inch metal cake pan and put it into the freezer. Scrape the mixture every hour with a fork to break up the ice crystals. After about 4 to 6 hours, depending on your freezer, the pan will be full of mojito ice flakes and will be done. Serve in small, cold bowls or glasses, garnished with reserved mint leaves.

Lovely! It was a perfect amount of sugar; I find most mojito recipes too sweet, but this was perfect. It is important to use freshly squeezed lime juice, in my opinion. I made two substitutions: I was out of white rum, so I used tequila instead and added a teeny bit of Grand Marnier to turn it into a mint margarita instead! I also added a single large basil leaf to add a bit of interest.

I just made this Granita for a dinner party and it was the perfect ending to a wonderful meal.   And was the easiest part of everything!!!  The one person who always passe's on dessert's was amazed and said he would want this again!!!

I made this for a recent dinner party and it was a hit with all my guests.  Everyone was asking for the recipe, which is so quick and easy.  I will be making this on a regular basis.

Ginger Cranberry Cocktail (Frozen Vodka or Gin)

cranberries

lime, juiced

vodka

cranberry juice

ginger syrup,

club soda

ginger

Dave Lieberman  - Ginger Cranberry Cocktail (Frozen Vodka or Gin)

For the ginger syrup: Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool fully before use.

For the drink: Crush the frozen cranberries in a large glass pitcher. Add the lime juice and their juiced wedges to the pitcher. Pour in the vodka, cranberry juice, and ginger syrup. Put ice in low-ball glasses and fill glasses about 2/3 full. Top off with club soda and garnish with a shaving of fresh ginger.

This is our “go-to” holiday cocktail! The original recipe is delicious, but I have also used frozen raspberries in place of frozen cranberries and raspberry ginger ale instead of club soda! Garnish the rim of the glass with green sugar and you have a very festive beverage! 

Just batched this last night for Thanksgiving today and it's delicious. I used gin, extra ginger, and fresh muddled cranberries. We will be making this one again!

Like this better without the splash of club soda, which made it seem a little watered down. Without the club soda, I could taste the cranberry flavor more. I also used half regular vodka and half orange vodka (just what I had in hand) and I liked the added orange flavor!

This cocktail was a gigantic hit with extended family while making Thanksgiving Dinner!  The only problem I had (and questioned) was muddling frozen cranberries?  Didn't work.  I'm going to try boiling the cranberries in the ginger syrup, which I'm going to make LOTS more of.  This refreshing cocktail was rated "dangerous" by the family, since it does not taste like there is vodka in it...until....  I did freeze the vodka before assembling, also.

EXCELLANT ! I made this twice already, since Thanksgiving!

I made this for my New Years get together just the other day. I was really concerned because it dawned on me that it was just like a cranberry and vodka and that is one drink that I really dislike. I made it anyway, and once you add the lime juice and ginger syrup, all the flavors come together and it is fantastic! everyone loved it!

Had this at a recent party and WOW!  I'm making it for my New Year's get together tonight.  It is a fantastic drink that pleases most!

Everybody LOVES this recipe and it goes in a flash so now I make enough for 5.5 batches for about 40 people.  No one drinks anything else when I serve this.

My guests and I loved this drink.  I fixed it in a pitcher like he did and everyone thought it was so fancy.  This is worth trying. The only problem I ran into was finding frozen cranberries.  I substituted frozen raspberry's and it worked just as well.

Real Margaritas

lime, halved

Kosher salt

lime juice (5 limes)

lemon juice (1 lemon)

Triple Sec

white tequila

Close-up of Real Margaritas, as seen on Be My Guest, season 1.

If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Serve over ice.

If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime.

A great recipe.  I altered it slightly by using the juice of 6 limes instead of 5 and Camarena Reposado tequila instead of white tequila. The end result is a perfectly balanced, well-rounded margarita. Also, it's very important to freshly juice the fruit as others have recommended. Thank you, Ina!

Really good! But don't try to save time and juice the limes/lemons ahead of time. The juice just gets really bitter :( I've done that before. You must freshly juice the fruit. If you find they are too strong just serve them as Margartinis and serve in a martini glass. Yum!

This is what a margarita should be! It was a hit at my party and I can't wait to make it again!

These were the best margaritas I've ever had.  I served this at a Mexican dinner party I had. They were a hit and so easy to make. 

this recipe is fresh amd easy.  you'll never do frozen again.

I made this for my bunco club.  First these are strong -- REALLY STRONG.  Reviewers that said you need a designated driver were not kidding.  The first sip left me coughing a little.  I will say that I'm normally a red wine drinker and don't usually do liquor, so that may have been it??  There was absolutely no sweetness in these.  I'm not a big syrupy drink person but this was way too sour and strong.  The women in my bunco club couldn't drink these.  What a bummer.  I had to send my husband out for margarita mix (yuck).  I like the sound of Alton Brown's recipe.  It calls for agave sweet syrup - but you can use simple syrup.  You can make it as sweet  or sour as you like and there's no overwhelming taste of tequila.  I honestly didn't like this drink at all.  Margaritas, to me, are a fun drink - We were celebrating Cinco de Mayo.  This recipe is not fun at all.  It's a get drunk drink, laced with lime juice.  

These have become a summertime staple in our house.  They're fantastic!  We're throwing a big birthday bash in a couple of weeks and will be making these by the pitcher!

This was easily the best margarita I've ever had! Even the non-margarita drinking people loved them. I was concerned about sweetness after reading the reviews because I do like a sweet margarita, but it was perfect and I did not need to add any type of sweetener. Be warned, you definitely need a designated driver!

Just a perfect margarita...go Cardinals!!!

This recipe was fairly easy, and tastes wonderful...it is better than the best store bought...I was afraid to even try margaritas from scratch, but this made it so easy...thank you...

Cake Doughnut Bread Pudding

Bread Pudding

unsalted butter

eggs,

heavy cream

vanilla extract

raisins

cake doughnuts

confectioners' sugar

rum,

In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended. 

Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.  

Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft. 

Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.

Very good I used chocolate cake donuts and iced cinnamon rolls and it is delicious

I always have donuts leftover. Great recipe to use!!!

So good! I used left over cranberry bread and donuts, delicious. Definitely making it again.

This was so GOOD. I am not a big bread pudding person but I might be now. I did leave the raisins out and I added walnuts for flavor and texture. I absolutely will be making this again. It was creamy and crunchy. Just fantastic. Michael Chiarello really delivered.

It was AWESOME! I omitted raisins but that's not really changing anything. The rest of the recipe I did just as instructed except I let it soak a little more than what was suggested, only because I was eating dinner while it was. VERY delicious to eat while hot so reheat to eat! And top with extra creamy vanilla ice cream. Sooooo good together! SOOOO GOOD!!!

This was a delicious dish!  I cut everything in half and used 3 eggs.  It was SO moist and not overly sweet.  My husband even ate a huge amount and he usually does not eat sweets.  This is definitely a keeper.

Mojito Slushy

lime juice, about 4 to 6 limes

mint

limes, zested

light rum

Mint sprigs and lime wedges,

In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.

Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses; garnish with a sprig of mint and a lime slice.

Delicious. I didn’t have crushed ice so I added regular ice cubes and my vitamix took care of it. This recipe makes four servings but these are four  huge servings. Easy to make. Easier if you have the simple sugar water made up already. If you’re blending and it gets a little stuck, just add a little coconut water to move it. For the kids, substitute the coconut water for the rum. It  goes nicely with the lime and mint. 

OMG GIVE ME THE WHOLE PITCHER PLEASE :) THIS IS THE BEST MOJITO I HAVE EVR HAD.. MAKE IT! MAKE IT!!!

This recipe is absolutely fantastic!!  Followed the ingredients to a tee....bursting with flavor!  I have also tried using Cruzan Black Cherry Rum to make a Black Cherry mint mojito!!  LOVED IT!!  Either way you cannot go wrong....thanks for sharing!

I had something similar in Cabo San Lucus and was trying to replicate.  I actually like more lime zest than calls for but overall fabulous.

I cant rave enough about this recipe.  By far the best cocktail I've ever had.  I love that this recipe is really simple and bursting with fresh flavors.  Like another reviewer I make simple syrup ahead of time and keep it in the fridge, and I cant emphasize enough that you cant skimp on the mint. You'll love it!!

Great drink with modifications as follows:  Add the mint to the sugar and water, boil, then let cool. Strain out the mint leaves and continue the recipe adjusting the amount of rum as you wish.  I put the liqiud in a mason jar in the fridge until I had time to make my mojito!  I added the lime juice, rum, and lime zest later.  This made about 3 cups.  I am making half a batch (4 c. crushed ice.  The rest is in the mason jar in the fridge for tomorrow.

Q: How to improve a mojito? A: Listen to Tyler Florence! What a refreshing summer drink. Plus, you can prep it early for a party. I didn't have enough limes and it was still perfect. A summer keeper.

Made it, loved it! I added more rum, to balance out the sweetness from the simple syrup. I am officially naming this my drink of the summer . 

https://www.foodnetwork.com/videos/mojito-slushy-0138454

Tyler turns the classic mojito into a frozen treat.

Vitamix Strawberry Grand Marnier Sorbet

(60 ml) orange juice

(60 ml) Grand Marnier

(454 g) frozen unsweetened strawberries

1. Place all ingredients into the Vitamix container in the order listed and secure lid.

3. Turn machine on and slowly increase speed to Variable 10, then to High.

4. Use the tamper to press ingredients into the blades.

5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.

6. Stop machine. Do not over mix or melting will occur. Serve immediately.

This was simple and a very nice treat!   Refreshing.  

Description: Kevin Nurse's Caribbean Sorrel Cocktail.

Caribbean Sorrel Cocktail

red sorrel buds

ginger,

Ice cubes

Simple syrup, as needed

rum (recommended: 151)

Bring the water to a boil, remove from the heat, and add the sorrel and ginger. Let steep about 45 minutes, strain.

Add ice cubes to a shaker. For 2 servings, add to the shaker about 2 or 3 ounces strained juice, 2 ounces simple syrup, a splash of lime juice, and a jigger of rum. Shake well and pour.

This  is a good recipe. I'm from Jamaica and it's pretty close to what we make. The only thing missing is cinnamon sticks and whole cloves. Sorrel is a drink best made in advance, the longer the steep the stronger the Sorrel. In response to Chef Jim in Jamaica the flower and drink is called Sorrel. I've seen it in latin markets listed as Hibiscus and Jamaica flower, but Jamaicans and carribean people call it Sorrel. Also we sometimes use port wine instead of rum to finish the drink.

Maybe it is a regional thing, but if you live in So Calif you are looking for Jamaica or Hibiscus flowers. They are available everywhere under that name. Have live here for 60 years and NEVER heard it called sorrel. There are bulk bins at Mexican Market since we have no Spanish markets in Calif that I have ever seen. I think on the show that Bobby Flay referred to them as Hibiscus flowers on seeing the dried flowers - and he is from the East Coast I think. Jamaica flowers also couple well with whole allspice, whole cinnamon, and raisins. In teas, these items are sometimes added to enhance flavor and sweeten the tart flavor of the Hibiscus flowers. Hope this helps. A very refreshing summer beverage even without alcohol. Jim in So Calif

Thank you for showing all of us how to live life to the fullest and to take every breath of every day with happiness. You will forever be in our hearts and minds.

When i make sorrel, i usually let it steep for 3 days, so this was a great alternative to a longer wait cocktail. I get my packages of dried sorrel at a local international market, or spanish grocery, which is sold in different size bags for much cheaper. Add 3 whole cloves, 2-3 peeled chunks of ginger, and a shot of rum, and keep it steeping like sun tea for 3 days. after 3 days i add sugar, and refrigerate. This recipe is great too, I'll definitely try it again.

After finding Hybiscus at Whole Foods, I found the "tea" easy to make. Once the mix was cool, and simple syrup was added, I included other items in recipe, and added an Orange Liquor as well. I found it added just the right balance.  

Top 11 liquor recipes recipes from across the web

The most viewed liquor recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hot Buttered Rum

Pina Colada

Original Irish Coffee

Swamp Water

Mojito Granita

Ginger Cranberry Cocktail (Frozen V...

Real Margaritas

Cake Doughnut Bread Pudding

Mojito Slushy

Vitamix Strawberry Grand Marnier So...

Caribbean Sorrel Cocktail

Top 11 liquor recipes recipes from across the web

The most viewed liquor recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot Buttered Rum

Pina Colada

Original Irish Coffee

Swamp Water

Mojito Granita

Ginger Cranberry Cocktail (Frozen V...

Real Margaritas

Cake Doughnut Bread Pudding

Mojito Slushy

Vitamix Strawberry Grand Marnier So...

Caribbean Sorrel Cocktail

The most viewed liquor recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine