16 top shelf Recipes

silver tequila, white rum, vodka, cointreau liqueur, gin, fresh lemon juice, simple syrup, cola, lemon twist, for garnish

cointreau liqueur, grand marnier or 1/2 oz gran gala, prepared sweet-and-sour mix, lime juice, tequila

dry white wine, cointreau liqueur (or triple sec), limes, freshly squeezed, crushed ice, salt , from rims (optional)

sugar, water, water, fresh lemon juice, sugar, egg white, ice cubes, premium tequila, cointreau, lime juice, lime wedges, coarse kosher salt

lime-flavored gelatin mix (such as jell-o), lemon-flavored gelatin mix (such as jell-o), boiling water, premium tequila, triple sec, brandy-based orange liqueur (such as grand marnier), sweetened lime juice, sparkling water, lime , zested, margarita salt , or as needed

vodka , 2 shots (use a top shelf brand), raspberry liqueur , 1 1/2 shots (chambord recommended), white chocolate liqueur , 1 shot (such as godiva ), heavy cream , 3/4 shot

dark rum , doesn tsp need to be top shelf, vanilla beans, simple syrup, mixture

champagne, chilled, vodka , top shelf, raspberry puree, fresh raspberries

white cake mix , such as betty crocker, all-purpose flour, baking powder, milk, eggs, oil, fresh blueberries, flour, brown sugar, butter, chopped pecans

grated lime zest, coarse kosher salt, lime slice or wedge, top-shelf tequila (recommended : cuervo gold or anejo tequila), orange-flavored liqueur (recommended : grand marnier or cointreau), lime juice, or more , to taste, ice cubes

beef tenderloin fillets (can substitute your favorite cut ), kosher salt or 2 tsp sea salt, fresh coarse ground black pepper, chopped fresh parsley, snipped chives, garlic cloves, minced, vodka (doesn tsp have to be top-shelf, but i wouldn tsp use the cheap-o stuff either), dry vermouth, juniper berries (i substitute 1 tbsp gin instead)

bourbon , top shelf preferred, honey, ginger syrup , recipe follows, freshly squeezed lemon juice

vanilla ice cream , softened in microwave on defrost for 1 minute, coconut cookies or coconut macaroons, from bulk cookie bins or shelf packaged, maraschino cherries, drained and chopped, plus 6 whole, for garnish, semisweet chocolate chips, chocolate syrup or hot fudge sauce, for topping, chopped salted nut topping , available on baking aisle

chart house jumbo lump crab cakes, jumbo lump crabmeat, special crabmeat (also called regular, deluxe, flake or white), egg, mayonnaise, parsley, worcestershire sauce, dijon mustard, salt, white pepper, japanese-style panko breadcrumbs, shells from the crabmeat , being careful not to break up the meat. place in a stainless steel mixing bowl., in another mixing bowl, mix together the egg, mayonnaise, parsley, worcestershire sauce, mustard, salt and pepper. mix in the breadcrumbs., pour the mayonnaise mixture over the crabmeat. using a rubber spatula , fold this mixture into the crabmeat gently but thoroughly. be careful not to break up the jumbo lumps. cover the bowl and refrigerate for 1 hour., form the mixture into six crab cakes (4 oz. each). gently shape the cakes, but do not overwork them. place each 1 in a parchment-lined sheet pan. (these can be stored, covered, in the refrigerator until ready to cook.), broil , preheat the er and adjust the oven rack to the middle shelf. place the cakes in a buttered, oven-proof dish. on the middle shelf until brown on top. gently turn the cakes over and continue cooking until brown on top and cooked through.