French Kiss Recipes

FRENCH KISS

Steps:

• Add 1/2 to 1 oz of Raspberry Chambord to each flute then top with bubbly! Add more Chambord for a stronger raspberry flavor.
• Garnish with fresh raspberry and cheers!

FRENCH KISSES

Steps:

• Preheat oven to 300°F.
• Place the egg whites in a glass mixing bowl with the salt.
• Beat until the whites are stiff and slowly add 1 cup of sugar, beating constantly.
• Gently fold in the red food coloring, extract and coconut.
• Do this very slowly to avoid deflating the mixture.
• Drop the mixture from a teaspoon onto a greased and well floured baking sheet (I use ungreased parchment paper).
• Bake about 30 minutes.
• Turn the oven off and let the kisses sit in the oven for 1 1/2 hours.

FRENCH KISS

Steps:

• Shake all ingredients with ice & strain into a martini glass.
• Garnish with a Hershey's Kiss or a raspberry.

FRENCH KISS COCKTAIL

Steps:

• Pour apricot juice into a champagne flute. Add champagne and stir. Place apricot slice on the rim as a garnish.

FRENCH KISS

Steps:

• Make ice cubes:
• Stir together juice and sugar until sugar is dissolved. Stir in water, then pour into an ice tray and freeze until hard, about 3 hours.
• Make drinks:
• Stir together vermouths and lemonade ice cubes in a pitcher until vermouth is chilled. Run a lemon strip around rim of each glass and drop into glass. Fill glasses with vermouth mixture, including ice cubes.

FRENCH KISS 75

Steps:

• For the rim: Put the popping candy in a shallow dish. Rub the lemon wedge around the rim of a coupe glass, then roll the rim in the popping candy.
• For the cocktail: Put the Passion Tea-Infused Gin, Simple Syrup and lemon juice in a cocktail shaker with ice. Shake vigorously, then strain into the rimmed glass. Top off with champagne.
• Put the tea bags in a 16-ounce mason jar, then fill with the gin. Leave at room temperature, giving it a little swirl every half hour, for 3 to 4 hours. Remove the bags.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.