The Robert Burns from NYT Cooking. This cocktail takes the Benedictine and sweet vermouth from the Bobby Burns, and adds some Pernod. The combination makes a sophisticated cocktail. We give it a 4.
Subscribe to:
Post Comments (Atom)
Subscribe To
Posts
Comments
Mark
Carl
Popular Posts
-
Dinner on 1/31/2011 came from the Denver Post . The recipe for Braised Rabbit with Mustard and Mushroom was published on 1/19/2011. It to... -
Today was Anne's birthday. She asked for seafood and lemon cheesecake, so we made Zuppa di Pesce , a lovely seafood stew. The recipe f... -
Citrus Marinated Chicken Thighs , served with Grilled Corn with Herb Butter , both from the August 2013 Bon Appétit . Both very nice--they... -
Hazelnut Granola from the October 2013 Bon Appétit . This is simple and very tasty. We give it a 4. -
Lentil Salad with Red Peppers Red Onions Feta and Mint from https://www.denverpost.com/2018/12/26/get-cooking-lentil-salad/ . We forgot... -
The Chihulytini , from the Denver Post . This cocktail was created in honor of the Dale Chihuly Show at the Foothills Arts Center. Yum! V... -
We both had dinner meetings, so tonight's new recipe is The Bitter Truth Cocktail from the January 9, 2013 Denver Post . Really nice,... -
We asked Chat GPT for suggestions of trail mixes for the Colorado Trail. It came up with several combinations of sweet, salty, chewy and cr...
-
Rwanda is working diligently to overcome the effects of the genocide in 1994. Today we visited this remarkable program that helps homeless s...
-
Both from the August 2012 Food and Wine : Shrimp Salad with Sherry Vinaigrette , and Grilled Okra with Red Curry Lime Dressing . Both are ...
No comments:
Post a Comment