After working on a quiet bar one night, I experimented with the available spirits. I came up with this delicious combo! Just click your glasses, and say three times: There's no place like home!
Ingredients
- 1 cup ice cubes , or as needed
- 2 jiggerss vodka , 1.5 fluid ounce
- 2 jiggerss orange-flavored liqueur , 1.5 fluid ounce
- 2 jiggerss amaretto liqueur , 1.5 fluid ounce
- 0.5 lime , juiced
- 1 teaspoon white sugar
- 2 fluids ounces cranberry juice , or as needed
- 2 teaspoons raspberry-flavored liqueur , such as Chambord®
- 2 fluids ounces champagne , or as needed
Instructions
-
1
Fill a cocktail shaker with ice; add vodka, orange-flavored liqueur, amaretto liqueur, lime juice, and sugar. Cover shaker and shake. Strain drink into 2 martini glasses; add enough cranberry juice to fill glass 2/3-full. Pour 1 teaspoon raspberry-flavored liqueur into each drink and top with champagne.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Deep Dish Cookie in a Mug
This deep dish cookie recipe, mixed in a mug and cooked in the microwave, is a great after-school snack. Feel free to add nuts or other things instead of chocolate chips.
Blender Crepes
Quick and easy blender crepes with very little mess to clean up. A great weekend breakfast!
Velvet Steak with Korean Chili Butter
The velvet steak with Korean chili butter recipe uses the velveting technique, typically used for stir-fries, but I decided to try it on pan-fried top sirloin steaks, and my experiment was a great success! The theory behind velveting is that the egg white, cornstarch, and rice wine mixture coats the surface of the meat, locking in moisture and giving it a tender, velvety texture. Top sirloin is lean and doesn't have a lot of fat, but these steaks — thanks to the velveting — were unbelievably juicy! Serve it with rice or pasta to soak up the juices.