COGNAC AND COFFEE RECIPE RECIPES

Name: Kentucky Bourbon Mule
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 4-5 oz. Ginger beer; 1.5 oz. Kentucky bourbon; .5 oz. Lime juice; Mint sprigs for garnish; Ice

21 BEST MOSCOW MULE RECIPES YOU SHOULD LEARN TO MAKE IN ...

21 Best Moscow Mule Recipes You Should Learn To Make In ... image

Nothing makes the Moscow mule a classic American darling than bourbon. Great bourbons are born in Kentucky and bred from the finest American corn. This Moscow mule recipe uses good Kentucky bourbon that compliments ginger beer with vanilla notes for an extra-boozy kick.

Provided by Advanced Mixology

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 5

Ingredients

4-5 oz. Ginger beer
1.5 oz. Kentucky bourbon
.5 oz. Lime juice
Mint sprigs for garnish
Ice

Steps:

Combine bourbon and lime juice in a copper mug filled with ice.
Top with ginger beer until the mug is full.
Garnish with a lime wheel and mint sprig.

Nutrition Facts : ServingSize 1, Calories 169

ULTIMATE CRêPES SUZETTE RECIPE - BBC GOOD FOOD

Ultimate Crêpes Suzette recipe - BBC Good Food image

Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes

Provided by Angela Nilsen

Categories Dessert, Dinner, Lunch, Supper, Treat

Total Time 35 minutes

Prep Time 12 minutes

Yield Makes 16-17, 2-3 per person

Number Of Ingredients 13

Ingredients

100g plain flour
1 tbsp golden caster sugar
2 large eggs
1 tbsp sunflower oil
300ml semi-skimmed milk
splash of beer , about 2 tbsp (optional)
100g butter
100g golden caster sugar
150ml freshly squeezed orange juice (about 12 large oranges)
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
3 tbsp Grand Marnier
2 tbsp cognac

Steps:

Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
TO MAKE CRÊPES SUZETTE - Make the crêpes as above.
For the sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice (see left); add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.

Nutrition Facts : Calories 373 calories, FatContent 19 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.46 milligram of sodium

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