drinks

How to Make the Perfect Margarita 🍹 #cocktailrecipes #mixology

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How to Make the Perfect Margarita!

Get ready to master one of the most beloved cocktails of all time — the Margarita! Whether you’re hosting a party, celebrating Taco Tuesday, or just craving a refreshing drink, this classic recipe is all you need to impress.

✨ Ingredients:
✔️ 1 and 1/2 oz Tequila (blanco or reposado)
✔️ 3/4 oz Fresh Lime Juice
✔️ 1 oz Orange Liqueur (Triple Sec, Cointreau, or Grand Marnier)
✔️ 1/2 oz Agave Syrup (optional, for added sweetness)
✔️ Salt (for rimming the glass)
✔️ Ice
✔️ Lime Wheel (for garnish)

Simple, delicious, and endlessly customizable, the Margarita is a timeless favorite that deserves a spot in every bartender’s repertoire. Cheers! 🥂

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#Margarita #CocktailRecipes #TequilaLovers #Mixology #TotallyTipsy

How to get PHD Flopper Perk on Citadelle Des Morts Zombies Map ► Black Ops 6

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This is a walkthrough guide video on How to get PHD Flopper Perk on the new Zombie map: Citadelle Des Morts in Call of Duty: Black Ops 6. This is the bar easter egg where you can be a bartender and serve drinks to zombies.

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How To Make A Po’Boy with Isaac Toups

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Chef Isaac Toups is back, this time showing us how to make a classic fried seafood po’ boy. The shrimp and oysters are tossed in a mixture of cornmeal and corn flour for a crispy and light batter, and the whole sandwich is dressed in a simple tomato and onion salad. The result is the ultimate Louisiana sandwich.

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How To Make Samosas with Chintan Pandya

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Chintan Pandya, chef of Rahi in the West Village and Adda in Queens, knows the secret to a perfectly crispy samosa: frying at two different oil temperatures. Potatoes, peas, and ajwain, an herb thought to have anti-bloating qualities, are also key components to this classic Indian street food. Chintan demonstrates how to use a pasta machine to give the dough a consistent thickness, as well as the proper way to fold samosas.

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How to Make Pesto with Massimo Bottura, Chef of the #1 Ranked Restaurant in the World

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Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two about homemade pesto. His restaurant just won #1 in the world on the prestigious Top 50 list.

Using a recipe from his cookbook, Bread Is Gold, Bottura loses the traditional pine nuts and uses breadcrumbs instead. The final product is a fresh and original pesto pasta dish from one of the best chefs in the world that’s still simple enough to make at home.

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How To Make Cajun Jambalaya with Isaac Toups

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Isaac Toups is back and this time he’s showing you another Cajun classic—jambalaya. This dish is a southern staple, perfect for learning the basics of a Louisiana kitchen, like making a proper roux, the “holy trinity,” juggling, and, of course, knife throwing. Laissez les bon temps rouler!

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How to Make a Classic Matzo Ball Soup

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Matzo ball soup is Jewish comfort food at its finest. Cara Nicoletti is in the MUNCHIES Test Kitchen to offer her version of the legendary dish, which features a full chicken, veggies, homemade broth and matzo balls, made with delicious schmaltz. This recipe is so good it might just rival your grandma’s!

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How To Make Miki Noodles with Sheldon Simeon

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Sheldon Simeon brings some 808 flavor to the MUNCHIES Test Kitchen with his take on one of his favorite family recipes, miki noodles. With ham hock, chicken, shrimp, and a variety of spices and veggies, this noodle dish is Filipino comfort food at its best.

Make this dish on your own (recipe link here: or if you’re feeling like you need a reason to hop a plane to Hawaii, check it out on the menu of Sheldon’s new Maui restaurant, Lineage.

WATCH NEXT: Filipino Street Food, Alcohol, and Pig Faces: Chef’s Night Out in Manila –

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How-to Make a Traditional Japanese Bento Box

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Elena Yamamoto, co-chef of Brooklyn’s Karasu, is back in the MUNCHIES Test Kitchen to show us how to make a bento box, the traditional on-the-go Japanese lunch. Elena’s requirements for a great bento are simple: it has to travel well, be delicious, and have a variety of great colors.

Her salmon bento is packed with lots of fresh vegetables and Japanese rice balls like onigiri and inarizushi. It’s so beautiful that you won’t want to eat it. (But then you will, and you’ll be very happy about it.)

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How-To Make a BLT with Matty Matheson

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Leave it to Matty Matheson to find a way to make the already perfect BLT sandwich even better. It starts with Cholula Original-glazed bacon, crisp iceberg lettuce, thinly sliced tomatoes, all sandwiched between two thick pieces of challah French toast. This is your new favorite sandwich.

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