27398 pear and sparkling cider cocktails Recipes

well-chilled 750-ml. bottles champagne or sparkling cider, well-chilled cranberry juice cocktail , or to taste, grand marnier or other orange-flavored liqueur, or to taste, if desired

well-chilled 750-ml. bottles champagne or sparkling cider, well-chilled cranberry juice cocktail , or to taste, grand marnier or other orange-flavored liqueur, or to taste, if desired

sparkling apple cider, chilled, papaya nectar or 1 1/2 quarts apricot nectar, chilled, ice, papaya, peeled and chopped, orange slice, quartered

boston lettuce , torn into bite-sized pieces, olive oil (butter can also be used), firm but ripe bosc pears or 2 anjou pears, cored and cut lengthwise into 8 wedges, cider vinegar, dijon mustard, sugar, salt, black pepper, coarsely ground

cold water, sugar, cinnamon sticks, sparkling red juice, chilled (1 bottle, white grape can be used), orange juice, lemon juice, carbonated lemon-lime beverage, chilled, ice cube (made with welch s sparkling juice cocktail), orange slices, lemon slices or lime slice

sparkling apple cider, chilled, mineral water , lemon flavored, chilled, creme de cassis, lemon juice, lemon twist (optional)

mango sorbet , orange sorbet, grapefruit sorbet or raspberry sorbet, liqueur such as chambord raspberry liquor or 1/2 cup grand marnier or 1/2 cup framboise liqueur, prosecco or 1 (750 ml) bottle other sparkling wine

granny smith apples (about 2 lbs.), sparkling dry apple cider (with or without alcohol), sugar, water, fresh lemon juice , to taste

sparkling apple cider, bourbon and peach liqueur, cinnamon schnapps, ice cubes, cinnamon sticks, for garnish

pear halves (in extra-light syrup), pomegranate juice (or cranberry juice), lemon , juice of, carbonated lemon-lime beverage

pear halves in extra-light syrup or juice, pomegranate or cranberry juice, juice of 1 lemon, lemon-lime soda

cranberry juice, vodka (pear-flavored), orange-flavored liqueur, lime juice, pears (for garnish ), mint (for garnish )

denver leg of venison, cleaned and left in muscle groups, or a 1 lb portion of a loin, see cook s note, black peppercorns, juniper berries, fennel seeds, dried thyme, olive oil , plus 2 tablespoons, milk, ground dried mushrooms (use a spice mill), flour, egg, beaten, minced mixed fresh thyme , flat leaf parsley, and chives, salt, ground white pepper, fresh chanterelles, cleaned, dried, and halved or quartered to be roughly the same size, fennel seeds, juniper berries, unsalted butter , plus 2 tablespoons, yellow onion, halved vertically and cut into half moons, head red cabbage, cored and thinly sliced, salt, freshly ground black pepper, pear brandy, pear or apple cider, anjou , french butter or bosc pear, cut into 1/2-inch cubes

pear nectar, unsweetened cranberry juice (or 3/4 cup cranberry juice cocktail for a sweeter drink), seltzer or prosecco, to top off

pear nectar (jumex), coconut rum, triple sec, lime , juice of

lemon, sugar, grated nutmeg, sweet apple cider, firm ripe pears, freshly made custard or cream or ice cream, to serve

ripe firm russet apples (british apples) or 6 charles ross apples (british apples) or 6 worcester pearmain apples (british apples), ripe conference pears, olive oil, soft brown sugar, egg yolks, caster sugar (3 1/2 oz), cider (3 1/2 oz), squeeze lemon

apple cider, ripe but firm medium pears , preferably bartlett, unpeeled, honey, light-bodied red wine ( beaujolais would be perfect), ground cinnamon