cola

Ein zeitloser Cocktail. Unschlagbar, besonders wenn er zusammen mit Freunden in der Sonne genossen wird.

Malibu Cola

45 ml Malibu Original

90 ml Cola

F&uuml;lle ein eisgek&uuml;hltes Longdrinkglas mit Eisw&uuml;rfeln.

 F&uuml;ge Malibu hinzu und f&uuml;lle mit Cola auf.

Be sure to make the glaze in a high-sided saucepan to avoid a mess in the kitchen, and burning yourself! For the rum, I prefer Nicaraguan Flor de Caña, but you can use your favorite brand....

Rum And Coke Cake Recipe

all-purpose flour

baking powder

baking soda

cinnamon

ginger

allspice

salt

heavy cream

dark rum

unsalted butter, softened

sugar

lime

egg eggs

vanilla extract

Coca-Cola

water

Rum and Coke Cake Recipe

Position rack in middle of oven and preheat oven to 350˚F. Spray Bundt pan with nonstick baking spray.

Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice, and 1/2 teaspoon salt; set aside. Combine cream and 3/4 cup rum in liquid measuring cup; set aside.

With electric mixer fitted with paddle attachment beat 1 1/2 cups butter, 1 1/2 cups sugar, and lime zest on medium-high speed until light and fluffy, about 3 minutes. Add egg yolk and beat until fully incorporated. Add whole eggs, one at a time, beating well after each addition. Add vanilla and reduce speed to low. 

Add flour mixture in three additions, alternating with the cream-rum mixture, stopping once or twice to scrape the sides and bottom of bowl with a rubber spatula. Mix until smooth, about 20 seconds.

Scrape batter into prepared pan and bake until a toothpick inserted into center of cake comes out clean, about 1 hour. 

Meanwhile, combine Coca-Cola, remaining 1/2 cup rum, and lime juice in liquid measuring cup; set aside.

Place remaining 1 cup sugar and water in a heavy-bottomed, stainless steel, medium saucepan. Bring mixture to a boil over medium-high heat and cook, gently swirling saucepan from time to time, until the sugar turns deep amber and begins to smoke, 10 to 14 minutes.

Immediately remove the saucepan from heat, and slowly and carefully pour in rum-and-Coke mixture. The mixture will sputter quite violently—don’t move the saucepan or stir. Once the sputtering has subsided, return saucepan to medium heat, and, with a wooden spoon, stir until smooth, about 5 minutes. Stir in remaining 2 tablespoons butter and remaining 1/4 teaspoon salt. Reserve 1/2 cup glaze.

Once cake is done, transfer to cooling rack. Poke it all over with a metal or wooden skewer. Pour glaze over the cake and allow it to sit in the pan for 20 minutes before turning out onto a cooling rack.  Brush cake with reserved glaze and cool completely, about 1 hour. Serve.

A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1020497-slow-cooker-bbq-pulled-pork">here</a>.)

Pressure Cooker BBQ Pulled Pork

garlic powder

onion powder

smoked paprika

kosher salt,

black pepper,

pork

vegetable oil

yellow onion, chopped

dark soda,

Hot sauce (optional)

Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the “normal” heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a “hot” or “burn” warning, turn the heat down to “less,” if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.

Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

Mix a jug of this classic cocktail for a summer party. It's made with equal parts of vodka, gin, tequila, rum and triple sec, plus lime, cola and plenty of ice

Long Island iced tea

vanilla vodka

London dry gin

reposado tequila

lime juice

limes,

Pour the vodka, gin, tequila, rum and triple sec into a large (1.5l) jug, and add lime juice to taste. Half fill the jug with ice, then stir until the outside feels cold.

Add the cola then stir to combine. Drop in the lime wedges.

Fill 4 tall glasses with more ice cubes and pour in the iced tea.

A bone-in ham, glazed with mustard and brown sugar, and cooked in a cola syrup, is a traditional southern holiday feature.

Cola, Brown Sugar and Mustard Glazed Bone-in Ham

(6 to 8 pound) fully cooked, shank-end half ham

yellow, Creole or Dijon mustard

Whole cloves, optional

pineapple,

Cherries, optional

classic cola

De klassieke Malibu-mix! Geschikt voor iedere gelegenheid! 

 Mix 1 deel Malibu met 2 delen cola en garneer het drankje met een schijfje limoen.

Give your White Russian a Colorado Bulldog makeover by adding one ingredient to the easy recipe — cola. This float-like drink takes just 3 minutes to make.

Colorado Bulldog Cocktail Recipe

vodka

coffee liqueur

heavy whipping cream

Fill a highball glass with ice. Pour the vodka and coffee liqueur over the ice and gently stir to chill.

Fill to the top with cola, leaving ¼ inch space to pour the cream.

Pour the cream into the drink and stir gently to incorporate.

Garnish with a maraschino cherry and serve immediately.

You’d be forgiven for thinking it looks like a White Russian, but the sweet and refreshing taste of the Colorado Bulldog is an unmistakingly bubbly beast.

Colorado Bulldog

Absolut Vodka

Kahlúa

Cream

Cola

https://www.youtube.com/embed/n-9LsMukSZQ

How to make a Colorado Bulldog

We are snack attacking all your fave guilty pleasures and this is our very passable coke! A glassful of ice and you are winning!

Thermomix recipe: Fermented Cola

oranges

lemons

limes

rosemary

star anise pod, slightly crushed

nutmeg

kaffir lime leaves leaves

Cups Apple Cider Vinegar

250 Grams dark brown sugar

cinnamon bark oil

Drop doTERRA Oils lavender

Teaspoon vanilla extract

Teaspoon citric acid

Teaspoon dried active yeast

Sparkling mineral water to dilute as needed

Squeeze the citrus fruit, cut the rinds into small pieces and place juice and rinds into a large jar with a lid.

Add grated ginger, rosemary sprig (whole), star anise, grated nutmeg and the kaffir lime leaves. Pour the vinegar over all of this and muddle with a spatula handle or wooden spoon.

Heat the brown sugar in a frying pan over a medium heat until it has darkened and smells a little smoky. You need to work quickly at this point, scrape the molten sugar onto a silpat baking mat and allow to cool until brittle. Break into pieces and transfer to the Thermomix bowl. Mill *4 sec/speed 8*.

Tip the milled sugar on top of the fruit and vinegar mixture and stir vigorously. Leave this at room temperature for 2-3 days, stirring occasionally.

Strain the fruit and all other solids out, and return the liquid to a size appropriate glass bottle. Add the oils, vanilla, citric acid and yeast. Stir with a spatula and then seal the bottle. Again leave it at room temperature for around 2-3 days. Shake the bottle occasionally just to make sure the yeast has dissolved, but be careful, bubbles will start to form from this point.

When you open the lid and get that nice fizz sound, it is ready to keep refrigerated. It is quite strong, so serve diluted with ice, lime slices and plenty of San Pellegrino. YUM!

Whiskey Long Island

(45 milliliters) Jack Daniels

(45 milliliters) Jim Beam

(45 milliliters) Jamesons

(30 milliliters) Grand Marnier

(30 milliliters) Lemonade

(30 milliliters) Whiskey Sour Mix

(30 milliliters) Coke

Lemon Wheel

//tipsybartender.b-cdn.net/whiskey-long-island/720.mp4

Rezept für Vegane Blumenkohl-Buffalo-Wings » Über 658x nachgekocht » 15min Zubereitung » 13 Zutaten » 508 kcal/Portion

Vegane Blumenkohl-Buffalo-Wings

Weizenmehl, Type 405 100 g

Sojadrink 150 ml

Wasser 50 ml

Smokehouse BBQ Rub 3 TL

Salz Prise

Pfeffer, schwarz Prise

Paniermehl 200 g

Barbecuesauce 250 ml

Cola 50 ml

Chili, gemahlen 0.5 TL

Tabasco TL

Bund

Backofen auf 180 °C (Ober-/Unterhitze) vorheizen. Blumenkohl waschen, Strunk entfernen und in ca. 2 cm kleine Röschen teilen. In einer Schüssel Mehl mit Sojadrink, Wasser, BBQ Rub, Salz und Pfeffer gut verrühren. Paniermehl in einen tiefen Teller geben.

Blumenkohl in die Sojadrink-Mischung tunken, kurz abtropfen und anschließend im Paniermehl wenden. Auf einem Backblech mit Backpapier verteilen und im Ofen ca. 20 Min. backen. 

In einer Schüssel Barbecuesauce, Cola, Chili und Tabasco verrühren. Blumenkohl aus dem Ofen nehmen, mit Barbecue-Marinade ausgiebig bestreichen und weitere ca. 25 Min. backen. 

In der Zwischenzeit Frühlingszwiebeln waschen, trocken schütteln, Wurzelenden entfernen und in Ringe schneiden.
 

Blumenkohl-Wings aus dem Ofen nehmen, mit Frühlingszwiebeln bestreuen und servieren.

Guten Appetit!

Tipp: Am besten lassen sich die Buffalo Wings mit Sweetpotatoe Chili Cheese Fries kombinieren. 

Es schmeckt gut, mir war der Aufwand für das "Geschmackserlebnis" zu hoch. Meine 50 Cent. Probiert`s selbst aus. :)

https://www.youtube.com/watch?v=fmT2RfgzULc

The Colorado Bulldog has a rich, creamy, and sweet taste with a subtle coffee undertone. The combination of vodka, coffee liqueur, and cola adds a slightly effervescent and refreshing twist to the drink, making it a delightful and indulgent treat.

Vodka:1.5 oz

Coffee Liqueur:0.5 oz

Cream:1 oz

Cola:1 oz

Ice:As needed

Maraschino Cherry:1

Garnish:Whipped Cream

Step 2: Pour 1.5 oz of vodka and 0.5 oz of coffee liqueur over the ice.

Step 4: Top off the drink with 1 oz of cola, gently stirring to combine the ingredients.

Step 5: Garnish with a dollop of whipped cream and a maraschino cherry on top.

Top 12 cola recipes from across the web

The most viewed cola recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Malibu Cola

Rum And Coke Cake Recipe

Pressure Cooker BBQ Pulled Pork

Long Island iced tea

Cola, Brown Sugar and Mustard Glaze...

Malibu Cola

Colorado Bulldog Cocktail Recipe

Colorado Bulldog

Thermomix recipe: Fermented Cola

Whiskey Long Island

Vegane Blumenkohl-Buffalo-Wings

Colorado Bulldog

Top 12 cola recipes from across the web

The most viewed cola recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Malibu Cola

Rum And Coke Cake Recipe

Pressure Cooker BBQ Pulled Pork

Long Island iced tea

Cola, Brown Sugar and Mustard Glaze...

Malibu Cola

Colorado Bulldog Cocktail Recipe

Colorado Bulldog

Thermomix recipe: Fermented Cola

Whiskey Long Island

Vegane Blumenkohl-Buffalo-Wings

Colorado Bulldog

The most viewed cola recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine