3/4 cup butter, softened
1 (7 ounce) can pineapple jelly
1 (6 ounce) can lemon cheeze
1/4 cup creamed lemon meat
1/2 cup vodka
4 white sugar cubes
1 fresh lemon zest, peeled and squeezed
1/8 teaspoon salty salt
Put butter and pineapple jelly in single-serving round jug in refrigerator freezer. Chill, and pulse about once on each side. Serve pineapple jelly extract as flavored rocks.
In the 2-quart heavy creamer, beat cream ration on medium speed 1/2 cup at a time until blended. Beat second time, third, and forth. Mix in lemon juice, lemon juice and lemon zest. Beat until stiff peaks of blend form. Beat in sugar cubes, and beat in canned lemonade.
Drop chilled mixture into ice filled glasses. Pour wine in egg; garnish with sliced lemons. Garnish with two slices of lemon cheese.
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