Royal Sour Glow Recipe By Tasty

RESTAURANT STYLE SWEET AND SOUR SAUCE

Steps:

• Add pineapple juice, rice vinegar, soy sauce (see notes), and sugar to a sauce pan and whisk together. Set over medium-high heat and bring to a boil.
• While you're waiting for the sauce to boil, mix together your cornstarch and water to make a slurry.
• Once the sauce is boiling (big bubbles), add in the cornstarch slurry. Stir until thickened and then remove from heat.
• Add in your food coloring. Do not add it in before this or it will lose some of it's vibrancy and you'll end up needing more.
• Let cool at room temperature. Store in refrigerator.

THE CLASSIC OLD FASHIONED RECIPE BY TASTY

Steps:

• Place the sugar cube in the bottom of a rocks glass. Add the bitters and muddle until combined.
• Add ice to the glass and pour the whiskey over. Stir until sugar is mostly dissolved.
• Hold a piece of orange peel between your thumb and forefinger and squeeze over the glass to release the oil. If desired, carefully use a match or lighter to ignite the orange oils for a caramelized flavor.
• Garnish with the orange peel and a cherry.
• Enjoy!

ROSEBERRY MULE MOCKTAIL RECIPE BY TASTY

Steps:

• In a cocktail shaker or a tall glass, muddle blackberries and rosemary.
• Add sweetener and ice, shake until well combined. (If you do not have a cocktail shaker, simply pour back and forth between two glasses until combined.)
• Strain mixture over ice and add ginger beer and a squeeze of lime to taste.
• Garnish with blackberries and a sprig of rosemary.
• Enjoy!

THE BLACK FOREST RECIPE BY TASTY

Steps:

• Make the rich simple syrup: Add the water and sugar to a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2 minutes, until the sugar is fully dissolved. Transfer to a glass jar and let cool. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add the grenadine, blue curacao, rich simple syrup, gin, and lemon juice to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously for 30 seconds, until combined.
• Carefully light the bunch of thyme on fire with a kitchen torch. Blow out the flame and invert a highball glass over the thyme to capture the smoke. Let sit for 30 seconds.
• Fill the glass with the remaining ½ cup ice, strain the cocktail into the glass, and garnish with the remaining 2 sprigs of thyme and the pink peppercorns.
• Enjoy!

ROYAL SOUR GLOW RECIPE BY TASTY

Steps:

• Make the blueberry juice: Add the blueberries and water to a blender and blend until smooth, about 2 minutes. Add the lemon juice and pulse once or twice, until combined.
• Strain the blueberry mixture through a fine-mesh sieve (or cheesecloth, for a smoother juice) into a small bowl. Set aside until ready to use. The blueberry juice will keep in an airtight container in the refrigerator for up to 24 hours.
• Make the cocktail: Fill a cocktail shaker with ice, then add the Crown Royal, lemon juice, tangerine juice, and simple syrup. Place the lid on the shaker and shake vigorously for 1 minute, until the outside of the shaker is frosty.
• Add fresh ice to a rocks glass, then strain the cocktail into the glass. Hold a spoon upside down over the glass, close to the surface, and slowly pour ½ ounce (15 ml) of the blueberry juice over the spoon on top of the drink.
• Enjoy!