Best French Kiss Recipes

FRENCH KISS COCKTAIL

Steps:

• Pour apricot juice into a champagne flute. Add champagne and stir. Place apricot slice on the rim as a garnish.

FRENCH KISS 75

Steps:

• For the rim: Put the popping candy in a shallow dish. Rub the lemon wedge around the rim of a coupe glass, then roll the rim in the popping candy.
• For the cocktail: Put the Passion Tea-Infused Gin, Simple Syrup and lemon juice in a cocktail shaker with ice. Shake vigorously, then strain into the rimmed glass. Top off with champagne.
• Put the tea bags in a 16-ounce mason jar, then fill with the gin. Leave at room temperature, giving it a little swirl every half hour, for 3 to 4 hours. Remove the bags.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

FRENCH KISS TRUFFLES

Steps:

• Place white chocolate in a small bowl. In a small saucepan, bring 1/3 cup cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in orange zest and extract., Place milk chocolate in another small bowl. In same saucepan, bring remaining cream just to a boil. Pour over milk chocolate; whisk until smooth. Cool both mixtures to room temperature, stirring occasionally. Refrigerate until firm., To form centers, take 1-1/2 teaspoons of each chocolate mixture and shape into a two-tone ball, about 1 in. round. Place on waxed paper-lined baking sheets; cover and refrigerate at least 1 hour., In a double boiler or metal bowl over simmering water, whisk semisweet chocolate until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; drizzle with additional chocolate as desired. Refrigerate until set. Store in an airtight container in the refrigerator.

FRENCH KISS

Steps:

• Make ice cubes:
• Stir together juice and sugar until sugar is dissolved. Stir in water, then pour into an ice tray and freeze until hard, about 3 hours.
• Make drinks:
• Stir together vermouths and lemonade ice cubes in a pitcher until vermouth is chilled. Run a lemon strip around rim of each glass and drop into glass. Fill glasses with vermouth mixture, including ice cubes.

FRENCH KISS MARTINI

Steps:

• Pour ingredients into shaker filled with ice. Shake well. Pour into martini glass. Garnish with a speared cherry or raspberry.

FRENCH KISS

Steps:

• Shake all ingredients with ice & strain into a martini glass.
• Garnish with a Hershey's Kiss or a raspberry.

FRENCH KISS CAFFè LATTE

Steps:

• Pour the syrups into two stemmed warmed glass mugs.
• Add the steamed milk, but do not stir.
• Add the espresso to the milk mixture.
• Top with a dollop of whipped cream.
• Serve with a kiss.

X-RATED FRENCH KISS

Steps:

• Combine in a shaker of ice and shake.
• Pour in martini glass.
• Drizzle Chambord down sides of glass.
• Enjoy! ;).

FRENCH KISS

Steps:

• Pour equal parts Pernod, vodka, and lemonade into a tall glass over ice.
• Add a splash of black currant liqueur.
• Garnish with a slice of lemon, a few whole cranberries or currants (if available), and/or lightly coat rim with sugar - lightly toasted if desired.
• Enjoy!

FRENCH KISS

Steps:

• Shake ingredients with ice and strain into a martini glass.
• Garnish with a Hershey's Kiss or a raspberry.

FRENCH KISS TRUFFLES RECIPE

Steps:

• Place white chocolate in a small bowl. In a small saucepan, bring 1/3 cup cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in orange peel and extract.
• Place milk chocolate in another small bowl. In same saucepan, bring remaining cream just to a boil. Pour over milk chocolate; whisk until smooth. Cool both mixtures to room temperature, stirring occasionally. Refrigerate until firm.
• To form centers, take 1-1/2 teaspoons of each chocolate mixture and shape into a two-tone ball, about 1 in. round. Place on waxed paper-lined baking sheets; cover and refrigerate at least 1 hour.
• In a double boiler or metal bowl over simmering water, whisk semisweet chocolate until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; drizzle with additional chocolate as desired. Refrigerate until set. Store in an airtight container in the refrigerator.
• Yield: 32 servings.
• Originally published as French Kiss Truffles in Taste of Home Christmas Annual
• Annual 2011, p167
• Nutritional Facts
• truffle (calculated without additional chocolate) equals 145 calories, 10 g fat (6 g saturated fat), 10 mg cholesterol, 9 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.
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FRENCH KISS

Steps:

• 1. Use a small custard bowl or similar dish Crumble Graham's in bowl
• 2. Layer items in bowl Add 2caramels pinched into 4 pieces 2 Hershey's kisses or 3 even better. 2 marshmallow's pinched in 4 pieces
• 3. Microwave for 1 minute until marshmallows puff up. Serve to your wife and get ready for a big kiss!