Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Thursday, June 26, 2014

Delicious 4th of July Cocktail Recipes

The July 4th holiday is sneaking up on us quickly. I don't know about all of you, but I am personally looking forward to the 3-day holiday weekend. We will be spending some time with family & friends and attending two 4th of July parties...complete with a backyard barbecue! The George and Ginger cocktail looks delicious and a must-try in my book.

PDT Mixologist Jim Meehan created signature craft cocktails based on both local and seasonal inspiration. Available at both Dallas Fort Worth and Las Vegas’ McCarran International, the following cocktails are a perfect sip between flights, or while waiting for one.

Centurion Spritz Recipe

2 oz. Prosecco
.75 oz. Beefeater Gin
.5 oz. Cocchi Rosso
.5 oz. Cappelletti Aperitivo

Build in a rocks glass filled with ice. Garnish with half an orange wheel.

Bison & Bear Recipe

1.75 oz. Zubrowka Vodka
.75 oz. Contratto Bianco Vermouth
.75 oz. Lemon Juice
.5 oz. Barenjager Honey Liqueur

Shake with ice and fine strain into a chilled coupe. Garnish with a smacked mint leaf.

Nicol Cup Recipe

2 oz. Viognier/Full bodied wine
.75 oz. La Diablada Pisco
.5 oz. Lemon Juice
.25 oz. Luxardo Maraschino
.25 oz. Small Hand Foods Pineapple Gum Syrup

Build in a wine glass filled with ice. Garnish with half a lemon wheel and a stick of cinnamon.

George & Ginger Recipe

2 oz. Dickel #12 Tennessee Whisky
.75 oz. Cocchi Americano
.5 oz. Canton Ginger Liqueur
2 Dashes Miracle Mile Bergamot Bitters

Stir with ice and strain into a chilled coupe. Garnish with a lemon twist.

Flor de Oaxaca Recipe

1.75 oz. Vida Mezcal
.5 oz. Lime Juice
.5 oz. Grapefruit Juice
.5 oz. Small Hand Foods Pineapple Gum Syrup
1 dried jasmine pearl

Muddle the jasmine pearl and pineapple gum, then add the rest of the ingredients. Shake with ice and fine strain into a chilled coupe. No garnish.

American Express is bringing more premium dining experiences to the airport, adding new executive chefs to The Centurion Lounge culinary team. Chef Christopher Kostow and Chef Cedric Vongerichten will lend their signature styles and culinary inspiration to the menus at The Centurion Lounges in San Francisco Airport (SFO) and New York LaGuardia International Airport (LGA), respectively, both of which are slated to open later this year. Entry to The Centurion Lounge is complimentary for Platinum Card® and Centurion® Card Members. Other American Express Credit and Charge Card Members may purchase a One-Day Pass at The Lounge for $50.

Disclaimer: You must be age 21 years or older to consume alcohol. Please drink responsibly and ALWAYS use a designated driver.