Latest recipes

The Spring Cup

The Spring Cup



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Scotch in a spring cocktail? Yes, and it’s oh so pleasant, due to Dana Richardson’s ingenious approach to The Spring Cup

Groovy mixologisy, Dana Richardson of TAG Restaurant in Denver, shares, “scotch is usually seen as a winter drink, but the grapefruit notes in the Spring Cup lighten it up to make a refreshing spring cocktail.”

Ingredients

  • 1 1/2 whisky, like The Famous Grouse Blended Scotch Whisky
  • 3/4 Ounces fresh grapefruit juice
  • 1/2 Ounce vermouth, such as Dolin Extra Dry Vermouth
  • 1/2 Ounce grenadine
  • 2 dashes grapefruit bitters
  • basil
  • tangerine slices, garnish (optional)
  • grapefruit slices garnish (optional)
  • cherries, garnish (optional)

1 stick softened, unsalted butter

1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped)

1/2 teaspoon baking powder

1/4 teaspoon dried lavender, use fresh when available

2 Meyer lemons, zest and juice reserved

Preheat oven to 350 degrees.

Using stand mixer with paddle attachment, whip butter until creamy and fluffy. Add granulated sugar, mix until well combined. Add vanilla, salt and baking powder, lavender, zest and lemon juice, and mix again. Add in one egg and mix 30 seconds until incorporated. Lastly, on slow speed, slowly add in flour until combined. Using small melon baller, scoop them to prepared pans. Bake for 15 minutes or until golden brown. Cool completely, then dip into Lemon Glaze and allow to dry.

Note: Nielsen Massey Tahitian Pure Vanilla Extract preferred.


1 stick softened, unsalted butter

1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped)

1/2 teaspoon baking powder

1/4 teaspoon dried lavender, use fresh when available

2 Meyer lemons, zest and juice reserved

Preheat oven to 350 degrees.

Using stand mixer with paddle attachment, whip butter until creamy and fluffy. Add granulated sugar, mix until well combined. Add vanilla, salt and baking powder, lavender, zest and lemon juice, and mix again. Add in one egg and mix 30 seconds until incorporated. Lastly, on slow speed, slowly add in flour until combined. Using small melon baller, scoop them to prepared pans. Bake for 15 minutes or until golden brown. Cool completely, then dip into Lemon Glaze and allow to dry.

Note: Nielsen Massey Tahitian Pure Vanilla Extract preferred.


1 stick softened, unsalted butter

1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped)

1/2 teaspoon baking powder

1/4 teaspoon dried lavender, use fresh when available

2 Meyer lemons, zest and juice reserved

Preheat oven to 350 degrees.

Using stand mixer with paddle attachment, whip butter until creamy and fluffy. Add granulated sugar, mix until well combined. Add vanilla, salt and baking powder, lavender, zest and lemon juice, and mix again. Add in one egg and mix 30 seconds until incorporated. Lastly, on slow speed, slowly add in flour until combined. Using small melon baller, scoop them to prepared pans. Bake for 15 minutes or until golden brown. Cool completely, then dip into Lemon Glaze and allow to dry.

Note: Nielsen Massey Tahitian Pure Vanilla Extract preferred.


1 stick softened, unsalted butter

1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped)

1/2 teaspoon baking powder

1/4 teaspoon dried lavender, use fresh when available

2 Meyer lemons, zest and juice reserved

Preheat oven to 350 degrees.

Using stand mixer with paddle attachment, whip butter until creamy and fluffy. Add granulated sugar, mix until well combined. Add vanilla, salt and baking powder, lavender, zest and lemon juice, and mix again. Add in one egg and mix 30 seconds until incorporated. Lastly, on slow speed, slowly add in flour until combined. Using small melon baller, scoop them to prepared pans. Bake for 15 minutes or until golden brown. Cool completely, then dip into Lemon Glaze and allow to dry.

Note: Nielsen Massey Tahitian Pure Vanilla Extract preferred.


1 stick softened, unsalted butter

1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped)

1/2 teaspoon baking powder

1/4 teaspoon dried lavender, use fresh when available

2 Meyer lemons, zest and juice reserved

Preheat oven to 350 degrees.

Using stand mixer with paddle attachment, whip butter until creamy and fluffy. Add granulated sugar, mix until well combined. Add vanilla, salt and baking powder, lavender, zest and lemon juice, and mix again. Add in one egg and mix 30 seconds until incorporated. Lastly, on slow speed, slowly add in flour until combined. Using small melon baller, scoop them to prepared pans. Bake for 15 minutes or until golden brown. Cool completely, then dip into Lemon Glaze and allow to dry.

Note: Nielsen Massey Tahitian Pure Vanilla Extract preferred.


1 stick softened, unsalted butter

1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped)

1/2 teaspoon baking powder

1/4 teaspoon dried lavender, use fresh when available

2 Meyer lemons, zest and juice reserved

Preheat oven to 350 degrees.

Using stand mixer with paddle attachment, whip butter until creamy and fluffy. Add granulated sugar, mix until well combined. Add vanilla, salt and baking powder, lavender, zest and lemon juice, and mix again. Add in one egg and mix 30 seconds until incorporated. Lastly, on slow speed, slowly add in flour until combined. Using small melon baller, scoop them to prepared pans. Bake for 15 minutes or until golden brown. Cool completely, then dip into Lemon Glaze and allow to dry.

Note: Nielsen Massey Tahitian Pure Vanilla Extract preferred.


1 stick softened, unsalted butter

1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped)

1/2 teaspoon baking powder

1/4 teaspoon dried lavender, use fresh when available

2 Meyer lemons, zest and juice reserved

Preheat oven to 350 degrees.

Using stand mixer with paddle attachment, whip butter until creamy and fluffy. Add granulated sugar, mix until well combined. Add vanilla, salt and baking powder, lavender, zest and lemon juice, and mix again. Add in one egg and mix 30 seconds until incorporated. Lastly, on slow speed, slowly add in flour until combined. Using small melon baller, scoop them to prepared pans. Bake for 15 minutes or until golden brown. Cool completely, then dip into Lemon Glaze and allow to dry.

Note: Nielsen Massey Tahitian Pure Vanilla Extract preferred.


1 stick softened, unsalted butter

1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped)

1/2 teaspoon baking powder

1/4 teaspoon dried lavender, use fresh when available

2 Meyer lemons, zest and juice reserved

Preheat oven to 350 degrees.

Using stand mixer with paddle attachment, whip butter until creamy and fluffy. Add granulated sugar, mix until well combined. Add vanilla, salt and baking powder, lavender, zest and lemon juice, and mix again. Add in one egg and mix 30 seconds until incorporated. Lastly, on slow speed, slowly add in flour until combined. Using small melon baller, scoop them to prepared pans. Bake for 15 minutes or until golden brown. Cool completely, then dip into Lemon Glaze and allow to dry.

Note: Nielsen Massey Tahitian Pure Vanilla Extract preferred.


1 stick softened, unsalted butter

1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped)

1/2 teaspoon baking powder

1/4 teaspoon dried lavender, use fresh when available

2 Meyer lemons, zest and juice reserved

Preheat oven to 350 degrees.

Using stand mixer with paddle attachment, whip butter until creamy and fluffy. Add granulated sugar, mix until well combined. Add vanilla, salt and baking powder, lavender, zest and lemon juice, and mix again. Add in one egg and mix 30 seconds until incorporated. Lastly, on slow speed, slowly add in flour until combined. Using small melon baller, scoop them to prepared pans. Bake for 15 minutes or until golden brown. Cool completely, then dip into Lemon Glaze and allow to dry.

Note: Nielsen Massey Tahitian Pure Vanilla Extract preferred.


1 stick softened, unsalted butter

1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped)

1/2 teaspoon baking powder

1/4 teaspoon dried lavender, use fresh when available

2 Meyer lemons, zest and juice reserved

Preheat oven to 350 degrees.

Using stand mixer with paddle attachment, whip butter until creamy and fluffy. Add granulated sugar, mix until well combined. Add vanilla, salt and baking powder, lavender, zest and lemon juice, and mix again. Add in one egg and mix 30 seconds until incorporated. Lastly, on slow speed, slowly add in flour until combined. Using small melon baller, scoop them to prepared pans. Bake for 15 minutes or until golden brown. Cool completely, then dip into Lemon Glaze and allow to dry.

Note: Nielsen Massey Tahitian Pure Vanilla Extract preferred.


Watch the video: The Spring Cup. Vlog 232 2021. Braw Beard (August 2022).