Mistletoe Martini

 Pitcher:

12 oz. vodka

12 oz. cranberry juice (not cocktail)

4 oz. St. Germaine elderflower liqueur

4 oz simple syrup or agave syrup

Garnish individual rocks glasses with ice and with frozen cranberries and sprigs of mint

Mix in pitcher for individual pours.

Agave Old Fashioned

 

Ingredients:

• 2 oz double aged bourbon

• 0.5 oz agave syrup

• 1 dash Angostura bitters

• 1 orange slice

• 1 Luxardo cherry

• Ice

Directions:

1. Muddle the orange slice and Luxardo cherry in a glass.

2. Add the bourbon, agave syrup, and bitters.

3. Fill the glass with ice and stir well.

4. Garnish with an orange slice and a cherry.

Enjoy your Agave Old Fashioned! 🍸

Does this sound like what you were looking for?

scale up 8 times please

Of course! Here is the Agave Old Fashioned recipe scaled up 8 times:

Agave Old Fashioned (for 8 servings)

Ingredients:

• 16 oz double aged bourbon

• 4 oz agave syrup (or 2 oz. each agave and orange liqueur)

• 8 dashes Angostura bitters (or mix wih orange bitters)

• 8 orange slices

• 8 Luxardo cherries - if you are feeling rich. These were $20 at state store)

• Ice (for serving)

Directions:

1. Muddle the 8 orange slices and 8 Luxardo cherries in a large pitcher.

2. Add the bourbon, agave syrup, and bitters to the pitcher.

3. Fill the pitcher with ice and stir well.

4. Serve in individual glasses, garnishing each with an orange slice and a cherry.

Enjoy sharing this delightful cocktail with your friends! 

Tuna Noodle Casserole

 

Tuna Noodle Casserole made from scratch, without using canned soup. This version features a creamy béchamel sauce and is perfect for a comforting meal.

Ingredients

For the Casserole

• 12 oz egg noodles
• 2 ( or 3) cans (10 oz total) tuna in oil or water, drained
• 1 bag frozen peas (optional)
• 2 jars pimientos
• 1 cup shredded cheddar cheese

For the Béchamel Sauce

• ¼ cup unsalted butter
• 1 cup diced yellow onion
• 1 cup diced celery
• ¼ cup all-purpose flour
• 1 cup low-sodium chicken broth (or vegetable broth)
• 1 cup whole milk
• 1 teaspoon garlic powder
• 1½ teaspoons kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon coriander
• ½ teaspoon white pepper
• ½ teaspoon dry mustard

Optional Toppings

• ½ cup panko breadcrumbs
• 2 tablespoons melted butter (for breadcrumbs)

Instructions

Step 1: Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Add the egg noodles and cook until al dente, about 1 minute less than package instructions. Drain and set aside.

Step 2: Make the Béchamel Sauce

1. In a medium saucepan, melt the butter over medium-high heat.
2. Add the diced onion and celery; sauté until soft and translucent, about 3-4 minutes.
3. Stir in the flour and cook for about 2 minutes until it smells toasted.
4. Gradually whisk in the chicken broth and milk, along with garlic powder, salt, and pepper. Continue cooking while whisking until the sauce thickens, about 4-5 minutes.

Step 3: Combine All Ingredients

1. In a large mixing bowl, combine the cooked noodles, drained tuna, frozen peas, and shredded cheese.
2. Pour the béchamel sauce over the mixture and stir until everything is well combined.

Step 4: Bake the Casserole

1. Preheat your oven to 350°F (175°C).
2. Transfer the mixture to a greased 9x13-inch casserole dish.
3. If using, mix panko breadcrumbs with melted butter and sprinkle over the top.
4. Bake for about 25 minutes or until bubbly and golden on top.