This lime-and-cilantro-infused cocktail will appeal to both Gimlet and Martini drinkers. We like to use Tanqueray for its strong juniper and spice profile.
Call it an appletini if you wish, one thing's for certain: This Jolly-Rancher-hued drink, garnished with a candy-red cherry, is as striking as it is delicious.
No spirit is as much a shape-shifter as gin, which is astounding in its ability to absorb different flavors and aromas with even the slightest recipe tweak. But few have pushed gin’s boundaries quite like the British, who’ve been obsessed with the stuff for centuries. Today, Brits are the world’s unofficial leaders in gin production, responsible for crafting some of the best loved and most innovative varieties around.
Who knew medicine could taste this good?
This also makes a tasty spritzer—use club soda in place of water.
For the full recipe, click here: http://weightloss-tricks.today/recipe/ba-brads-classic-tonic%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-578d2f57d6e20cf6325f69ba">
Go inside the Art of Patrón Party in Chicago with Giuseppe Tentori, the executive chef of GT Fish & Oyster, and learn how master mixologists create innovative spiced cocktails.
Join super friends Andy Baraghani and DeVonn Francis as they make two different salads: torn burrata and persimmon salad and langoustine and melon with herb salad. These may not be every night of the week salads, but everybody deserves to treat themselves now and then.
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