Frog Cutter Recipes

Steps:

• Place rum, Midori, gin, orange juice, lime juice, and orgeat in a cocktail shaker and shake until blended.
• Strain into a glass over ice.
• Float dry sherry on the top and serve.

Steps:

• Fill a cocktail shaker with ice. Add orange juice, rum, lemon juice, gin, brandy, sherry, and orgeat. Cover and shake until well blended. Strain into a tiki glass filled with crushed ice.
• Skewer orange slice, maraschino cherry, and mint on a toothpick to garnish the drink.

Steps:

• Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
• Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
• Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.

Steps:

• Place rum, gin, brandy, orange juice, lemon juice, and orgeat in a cocktail shaker and shake until well blended.
• Strain into a glass over ice.
• Float dry sherry on the top and serve.