Pink Nipple Recipes

SLIPPERY NIPPLE

Steps:

• Create the "nipple" of the cocktail with a small pour of grenadine. Add just enough to your shot glass to coat the bottom, which measures out to about a quarter of an ounce.
• Add a half an ounce of sambuca to create your next layer. There are a number of ways to get this layered effect. You can just slowly pour the ingredient down the side of the glass, but this risks disrupting the grenadine. If you pour the alcohol slowly down the handle of a spoon it helps it disperse without ruining your base. Or, turn the spoon upside down over the shot glass, and slowly pour the half an ounce over the convex side, letting it drizzle in.
• Pour a half an ounce of Baileys using the same method as described in step 2.
• The combo is meant to be consumed as a shot, so the layered flavors combine in your mouth. Knock it back and enjoy!

20 OF THE MOST AMAZING TEQUILA ROSE DRINK RECIPES

Steps:

• Pick a recipe from the list above
• Click the recipe name and visit the website
• Collect the ingredients and cook the food
• Enjoy - don't forget to leave a review

PINK NIPPLE

Steps:

• Slowly swirl cream and Raspberry liqueur in a shaker with ice (you do not want foam, you just want to chill it).
• Strain into glass.
• Circle of grenadine on top.
• add cherry.

SLIPPERY NIPPLE

Steps:

• Create the "nipple" of the cocktail with a small pour of grenadine. Add just enough to your shot glass to coat the bottom, which measures out to about a quarter of an ounce.
• Add a half an ounce of sambuca to create your next layer. There are a number of ways to get this layered effect. You can just slowly pour the ingredient down the side of the glass, but this risks disrupting the grenadine. If you pour the alcohol slowly down the handle of a spoon it helps it disperse without ruining your base. Or, turn the spoon upside down over the shot glass, and slowly pour the half an ounce over the convex side, letting it drizzle in.
• Pour a half an ounce of Baileys using the same method as described in step 2.
• The combo is meant to be consumed as a shot, so the layered flavors combine in your mouth. Knock it back and enjoy!

NIPPLES OF VENUS (CAPEZZOLI DI VENERE)

Steps:

• Cream sugar and butter together with a spatula until light and creamy. Set aside.
• Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula.
• Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended.
• Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating.
• Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted.
• Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden.
• Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.