Drink Recipes
INCREDIBLE ORANGE
1 oz Hpnotiq® liqueur
1 oz brandy
2 oz Courvoisier® cognac
Pour in order into an old-fashioned glass over ice, and serve.
Serve in: Old-Fashioned Glass
"Paul Masson® Grande Amber Brandy Sunburst"
1 1/4 oz. Paul Masson® Grande Amber Brandy
3/4 oz. Triple Sec
1 oz. orange juice
2 oz. sour mix
1/2 oz. grenadine
Lemon-lime soda
2 squeezes of lime
Shake Paul Masson® Grande Amber Brandy, triple sec, orange juice and sour mix. Pour over ice. Pour grenadine down the inside of the glass. Tope with lemon-lime soda and two sqeezes of lime, garnish with slices of orange and lime.
BEAUTIFUL RECIPE
1 oz Hennessy® cognac
1 oz Grand Marnier® orange liqueur
Pour each ingredient into a brandy snifter and serve.
40% (80 proof)
Serve in: Brandy Snifter
Favorite Recipes!
LOBSTER IN BRANDY CREAM SAUCE
1 lb. lobster meat, cooked (do not over cook)
1 stick butter
1 onion, melted
2 carrots, shredded
1/4 c. brandy
1 tsp. fennel
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. saffron (if not available, use paprika)
1/2 tsp. lemon juice
2 c. heavy cream
Chop lobster meat into 1 inch pieces and set aside. Saute onions and carrots in butter until tender. Add the lobster and cook until lobster is glazed but not brown. Heat brandy. Pour over lobster and set aflame. Stir until flame dies. Blend in seasonings, lemon juice, and cream. Stir until thickened. Serve over rice or linguine.
Irish Cream Bars
Ingredients :
For Cake:
1 pkt Yellow cake mix, Moist Deluxe
3 x Eggs
2/3 cup Bailey's® Irish Cream
1/3 cup Oil
For Swirl:
1 can Cream cheese frosting, Vanilla Creamy
1 pkt White chocolate chips
1/4 cup Bailey's® Irish Cream
Method :
Preheat oven to 350. Prepare a jelly roll pan (about 15" x 10" x1"). Mix cake mix with eggs, Irish Cream and oil. Set aside 1/2 cup of prepared cake batter for swirl. Pour cake batter into prepared pan.
In a small bowl, blend all swirl ingredients. Drop large spoonfuls of this mixture over the cake batter. Swirl with a fork to make a marble effect.
Bake 25 - 30 minutes. Cool and cut into squares.
Disaronno® Amaretto Oriental Salmon Recipe
Ingredients
1/4 cup DISARONNO® Originale
1/4 cup light soy sauce
2 Tbsp lime juice
2 Tbsp sesame oil
1/4 tsp ground black pepper
1 tsp grated fresh ginger
Salt to taste
2 salmon fillets (1-1/2 pounds each) skin on
1 Tbsp Hoisin (available in the Chinese foods section of your store)
Instructions
Combine DISARONNO®, soy sauce, lime juice, sesame oil, hoisin, pepper, ginger and salt. Add salmon fillets and marinate for 1 hour.
Preheat oven to 350 degrees F.
Lightly spray a shallow roasting pan with vegetable oil spray. Place the fish fillets in the pan, skin side down. Bake for 10 minutes. Pour remaining marinade in a saucepan, bring to a boil and reduce for 10 minutes. Place fillets on a serving platter and pour reduced marinade over the top. Garnish with fresh asparagus and lemon slices. Recipe may also be used for salmon steaks.
Yield: 2 servings
Credits
Recipe from: DiSaronno® Originale Amaretto
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