![]() The other ingredients are peach flavored, such as the Peach Schnapps and peach juice. However, the drink uses Vodka as the base spirit instead of the Citron Vodka used in the Cosmopolitan. To make 4 drinks at one time, add 1 cup vodka, 1/4 cup triple sec, 1/3 cup cranberry juice, and 2 to 4 tablespoons of fresh lime juice to a pitcher. ![]() Squeeze with the lime wedge and serve, garnished with a lime wheel if desired. For this Cosmo recipe, fresh lime juice is the way to go for an authentically. Place the vodka, cranberry juice, Cointreau, lemon juice, and syrup in a cocktail shaker with ice. You can also find many other variations of. You can even substitute the Vodka with different brands such as Grey Goose, Belvedere, Ciroc, Titos, Absolut, Ketel One, Smirnoff, Stolichnaya (Stoli), Skyy etc. Triple Sec is an excellent option for orange flavor, but any orange liqueur will get the job done. The Cosmopolitan Cocktail 2 recipe above is the most common way to make this drink, you can always improvise with your own twist and enjoy. There are tonnes of good lemon or lime-flavoured vodkas out there (check out our Best Flavoured Vodka), and whichever you pick, just add the opposite for the juice e.g. Pour in the vodka and orange liqueur into a cocktail shaker with ice. The difference between the two is the much more predominant peach flavor in this cocktail rather than the fruity citrus taste of the cosmopolitan.Īs the traditional cosmo, the peach cosmopolitan is a fruity cocktail rather than a martini, though it is usually served in a martini glass. The Citrus Cosmo is the fruitiest variation, with serious zip and tang. The Cosmopolitan Cocktail: The Best Recipe for your next Party 2 ounces Citrus Vodka 1 ounce Campari 1 ounce orange juice Splash of orange flavoured liquor. The Peach Cosmopolitan as the name suggests is a variation of the classic or traditional cosmopolitan. Cosmopolitan Cocktail Recipe Preparation & Instructions: Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice.
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