The Iguana cocktail is a revitalizing semi-alcoholic drink. Iguana cocktail has a special and very exotic look. It is recommended for a healthy and restful sleep. He is an exceptional supporter in achieving balance and calm. Especially recommended for romantic people.
- 20 ml Curacao liqueur
- 20 ml Pernot appetizer
- 80 ml orange juice
- 80 ml Passiflora fruit juice
Preparation time: less than 15 minutes
HOW TO PREPARE Iguana Cocktail Recipe:
Mix the liqueur, Pernot appetizer and juices well;
Fill three-quarters of the glass with ice and pour into glasses;
Decorate with a thin slice of orange, fixed on the edge of the glass;
2. Lavazza E-Tonic
This Tonic Espresso is a reinterpretation of the famous Gin Tonic. Lavazza created his own version, calling it E-Tonic and replacing gin with espresso, to which he added juniper berries and ginger sticks.
10/15 ml espresso
100 ml tonic water
5 ml syrup
4 juniper berries
2 ginger sticks
Put ice cubes in a large glass
Add the syrup and tonic water, then mix
Garnish with ginger and juniper berries
Easily add espresso
Put two straws and serve.
Replace the coffee cup with a cocktail glass and add milk foam with ice cubes. Enjoy your coffee by trying new combinations or add a splash of coffee to classic drinks. "Coffeetails" can be a refreshing drink on a hot day or one in the evening, with good company. But why can coffee be good and cold?
“When you use coffee in cocktails, you can create intense sensations, as the coffee adds an extra experience to the perfume and flavors. The intense aroma of the coffee and the bitter notes combine very well with a sweet cocktail containing liqueur or syrup. Coffee is ideal for highlighting all the nuances of a cocktail that, however, does not have to contain alcohol, liqueur or syrup for it to make a delicate difference. Serve a coffeetail for dessert or as a perfect finish for a pleasant dinner, complete with a drink and a coffee at the same time & # 8221, explains Francesco Viarizzo, Manager at the largest coffee school in the world, Lavazza Training Center in Turin.
At the center, he teaches the barista around the world the multiple techniques of using coffee. The center is the place where the Italian company has accumulated 125 years of experience. Here the activity of coffee specialists from Lavazza is based on a complete curriculum, able to provide in-depth and detailed knowledge: from plant to cup, covering botanical aspects, production processes, equipment for making espresso and methods of preparation.
You've Never Seen Gin and Juice Like This Before
The first rule of drinking is to stay hydrated, and this refreshing gin cocktail does all that and more while also looking stunning in a glass. I was recently chatting with Hendrick's gin, a sponsor of the Los Angeles Food & Wine Festival, about the cocktails they'll be slinging at the event, and they shared with me the Night of the Iguana, a green juice-based cocktail riffing off of spa water. I couldn’t help but fall in love with the idea, so I headed into the kitchen to whip some up.
Now the cocktail starts with a happy pour of Hendrick's, one of my favorite takes on gin as they add both Bulgarian rose and cucumber to its aromatic mix. It really is quite refreshing and bright, a perfect accompaniment to this cocktail. Next up, some Ancho Reyes Verde, which is actually a very unique spirit. For anyone who grew up loving Southwest flavors (i.e. roasted green hatch chilies), this is the liquor for you. It’s a subtly spiced, smokey, and funky addition that I think works really well with these flavors.
Next come the juices: salty celery, refreshing cucumber, and sour lemon. Add to that a little simple syrup for some sweetness and a pinch of salt, and your taste buds will be greeted with what honestly tastes like a spa. Imagine waking up after a long massage to find cucumber petals over your eyes and a melodic harpsichord playing in the distance. It's all the flavors of relaxation rolled into one, and I for sure am going to be drinking these all year-long.
If you’re looking to try this sooner rather than later, Hendrick’s will be making these at the Los Angeles Food & Wine Festival from Aug. 24 to 27.
We're going to put a mango spin on one of our favorite happy hour cocktails. The vodka tonic is a great drink, but when you're in the mood for something a little more interesting, simply add mango.
The mango tonic can be made with either mango nectar or mango liqueur. For the latter, opt for a bottle from Bols or Marie Brizard Mango. Pair that with your preferred vodka and tonic water. It's a nice balance of sweet fruit against dry sparkle, making it great for a meal.
Blue Iguana - A Tipsy Island Cocktail
While my husband and I were in Grand Cayman we had a drink called the Blue Iguana, named after an endangered type of lizard found there, and it was so good that we have tried several recipes to create one just like it at home. This one was pretty close and is full of tropical flavors, but watch it because it packs a real punch!
Grand Cayman Blue Iguana Cocktail
- 1 oz. light rum
- 1 oz. coconut rum
- 1 oz. tequila
- 1 oz. vodka or lemon vodka
- 1 oz. banana liqueur
- 1 oz. blue curacao
- 6 oz. pineapple juice
Combine all of the above ingredients then pour over ice. Garnish glass with fresh piece of pineapple.
Try my Blackberry Martini for a deep blue cocktail made with fresh blackberries.
Find even more easy cocktail recipes here on 2CM!
This post has been updated and was first published on September 17, 2013.
Does anyone want iguana tacos? & Icircn Florida soup & acircrlele fall frozen from trees and people v & acircnd meat online
The mango season is a few months away, but for those living in South Florida there is only something good to pick from the trees & ndash iguanas. Iguana meat, also called & bdquogăina din pom & rdquo, began to appear on the Facebook Marketplace after temperatures dropped to zero degrees.
Green iguanas are an invasive species and cold waves in South Florida leave them lifeless when they persist. The National Weather Service also posted warnings on Twitter for people to beware of iguanas falling from trees. In fact, they are just a good harvest from the backyard.
Several advertisements with skinned and sliced iguanas have been posted, showing that they are in non-Beijing areas, in the cities of Miami, Doral and Homestead. Some of the ads appeared days ago and show frozen iguana meat (though not from the South Florida climate). Some looked like freshly prepared, and the name is often used for iguanas in Latin America (animals may be slightly different species, but both are often described as invasive in South Florida): But are they edible? Are they also good in taste?
It is certain that the meat comes from a reputable processor, confirms the Institute of Food and Agricultural Sciences at the University of Florida (UF / IFAS). They are currently used in Central and South America and are a cheap source of protein, according to a post from the institute.
There are reasons why these invasive iguanas are so popular in their countries of origin that they have become an endangered species. They taste great and are an excellent source of food & rdquo; says Frank Mazzotti, professor of wildlife ecology at UF / IFAS's Fort Lauderdale Research and Education Center. Iguanas must be handled like chickens, from preparation to storage to safe storage, as they can carry salmonella, wrote Brenda Marty-Jimenez, a UH / IFAS agent, on the organization's blog. "Some say they look like alligators or mini-dinosaurs, others say they look good for dinner!" she wrote.
Due to the salmonella risk of iguana meat, IFAS warns that it should not be eaten raw like seafood, but should be cooked at at least 75 degrees Celsius. IFAS offers several recipes, including one for tacos for the lesser beginners: & bdquoFor people who are not used to cooking iguanas, we suggest that a simpler method is to make tacos or burritos & rdquo. (Miami Herald)