BBQ Chicken Sweet Potato Skins
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The Ultraviolet is a beautiful and sophisticated cocktail. Delicate flavors of pomegranate and Elderflower are blended with a lightly sweet citrus, and punctuated with a bite of bitter lemon and aromatic rosemary.
This Ultraviolet recipe uses premium flavored vodka and liqueur to reproduce the complex and unique flavors of the traditional gin cocktail, as an exotic vodka tonic. The premium mixers add key flavor ingredients and keep the recipe simple to make.
The mysterious purple color glows violet under blacklight. Crisp sparkling hints of melon carry the herbal aroma of the rosemary. Quinine enhances the bitter lemon and berry undertones add a dry finish.
- 1 oz. Van Gogh Pomegranate Vodka
- 1/2 oz. BOLS Parfait Amour
- 1/2 oz. Monin Elderflower Syrup
- splash of Fever Tree Bitter Lemon
- 5 needles of dried rosemary
Crush five rosemary needles and add them to a shaker. Pour in pomegranate vodka, Parfait Amour, and Elderflower syrup. Fill shaker with ice and shake. Double strain into a chilled martini glass. Add a splash of bitter lemon tonic water. Garnish with a lemon spiral and serve under a black light.
You will want to spend time in advanced finding the ingredients for this drink, but it’s worth it. A well made Ultraviolet is delicious, sophisticated and unique. An exciting purple cocktail for Halloween parties.
You can pre-mix the vodka, Parfait Amour and Elderflower syrup in a pitcher to save time. Just pour two ounces of the mix into the shaker before you add the ice.
Use a shaker with a strainer lid and pour through a small screen strainer to catch any rosemary bits that escape the ice.
If you don’t like the quinine flavor in tonic water, use 1/4 oz. fresh squeezed lemon juice and club soda as a substitute for lemon bitter.
To create a lemon spiral, thoroughly wash an organic lemon. Use the long blade on a lemon zester to peel the zest from the top center of the lemon around and down the side of the lemon in a spiral as you rotate the lemon. Gently curl the zest around a small straw and slide it off the straw into your drink dangling the last curl over the edge of the glass.
Crockpot pumpkin pudding
- 1 15oz can pumpkin puree
- 1 12oz can evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1/2 cup Bisquick
- 2 tablespoons butter
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla
Spray crockpot with non-stick spray or lightly oil the inside. Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat until smooth. Pour the mixture into the crockpot.
Cover and cook on Low for 6 -8 hours, or cook on High for 3-4 hours.
Spoon into cups, top with whip cream and sprinkle with cinnamon.