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Cut the lemongrass stalk into 2-inch pieces, and use the back of the knife to crush each of the pieces. Add the lemongrass and water to a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in the sugar until fully dissolved. Let cool completely and strain.
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1. Whiskey Orange Crush Cocktail. The Whiskey Orange Crush Cocktail is a refreshing and citrusy drink that is perfect for summertime. It is made with orange juice, Whiskey, triple sec, and lemon-lime soda. The use of freshly squeezed orange juice and orange liquor adds an extra dimension to the drink.
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The Uptown restaurant has its own michelada menu that includes Michelada Pura made with beer, hot sauces, Worcestershire, Maggi, lime, chile and just a touch of mezcal; it's $7 all day on.
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Gently stir until well mixed and squeeze the orange zest on top. Serving: 1. 4. Bulleit Bourbon Orange Crush. This Bulleit Bourbon Orange Crush is a sweet and powerful drink made with bourbon, triple sec, and orange juice - a variation of Maryland's Orange Crush. Prep Time: 5 mins. Total Time: 5 mins. Ingredients:
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The Bulleit Bourbon Orange Crush is a refreshing and delicious take on the classic Maryland beach drink. Made with Bulleit bourbon, Triple Sec, and freshly squeezed orange juice, this cocktail is perfect for those who love a strong drink with a citrusy twist. The absence of lemon-lime soda in this recipe allows the bourbon to shine, making it a.
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Fill a glass ⅓ of the way full with ice, preferably crushed. Pour in 2 ounces of Bulleit Bourbon. 2 oz. Bulleit bourbon. Then add 1 oz. Triple Sec. 1 oz. triple sec. Next, add in 4 ounces of freshly squeezed orange juice. 4 oz. freshly squeezed orange juice. Garnish with orange slices or sprigs of mint if desired.
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Recipe Tip. Two juiced Valencia oranges will provide a yield of approximately 1 cup. Roll the room-temperature oranges on the counter, applying light pressure, to loosen the juice from within each orange. Try not to break or crack the orange rind while rolling. Cut both oranges in half and place in a press or twist juicer.
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Fill a pint glass with ice. 02. Add the vodka, orange liqueur, fresh orange juice, and bitters. 03. Top up with lemon-lime soda and stir gently with a bar spoon. 04.
Cranberry Orange Bourbon Smash My Modern Cookery
6. Bulleit Bourbon Orange Crush. The Bulleit Bourbon Orange Crush is a delightful twist on the classic Maryland beach drink, the orange crush. This cocktail is made with Bulleit bourbon, Triple Sec, and freshly squeezed orange juice, and is served over ice. The vodka in the traditional orange crush is replaced with bourbon, giving the drink a.
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Our Bourbon. Go To Our Bourbon; Jim Beam; More Refined Taste; A Flavor for Everyone; Ready To Drink; For a Limited Time; Our Story. Go To Behind the bourbon; Beam History;. Jim Beam Orange Crush. Ingredients: 1.5 parts Jim Beam® Orange. 0.5 part orange juice. 0.75 part lemon juice. 0.5 part simple syrup. Soda water. Garnish with orange.
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Step 1. Peel 2 oranges with a vegetable peeler; reserve peels. Juice oranges into a liquid measuring cup to measure ½ cup. Transfer juice to a blender and add ½ cup sugar. Blend until sugar.
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Step. 1 Cut the oranges in half. Juice the oranges to yield about 1 cup of orange juice. Strain the juice to remove any pulp, if you like. Step. 2 Add cubed or crushed ice to 2 pint glasses. Divide the vodka, triple sec, and orange juice evenly between the glasses. Top each drink with a splash of lemon-lime orange soda.
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The Orange Crush cocktail is believed to have originated in the coastal region of Maryland, USA. It became popular in the late 1990s and early 2000s, especially during the summer months.. The bourbon provides a robust, oaky backbone, while the lemon juice adds a bright, tangy note. The simple syrup balances the sourness with a touch of.
Cranberry Orange Bourbon Smash
1. In a cocktail shaker, combine the vodka, triple sec, orange juice and grenadine. 2. Add the ice and shake. 3. Strain into a highball glass filled with ice. 4.
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simple syrup. To make simple syrup, combine equal parts sugar and water in a saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and let the mixture come to a simmer for 1 minute. Remove from the heat and let cool completely then stored in a sealed jar in the fridge. Course: Drinks.
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Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold. Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass.
