Cocktail Recipes & Ideas
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Cheers to the Weekend with a Grapefruit-Rosemary Moscow Mule
Are you ready for a cocktail? This twist on a Moscow Mule — with fresh grapefruit juice and rosemary — might be just the thing you need to start your weekend off on the right foot. This recipe, which conveniently serves one person, has all the requisite Moscow Mule ingredients — fresh lime juice, vodka, ginger beer — but you add some freshly squeezed grapefruit juice and rosemary to amp things up.
Nov 6, 2015
Yes, You Can Make Margaritas Inside a Watermelon
You’ve probably had a watermelon margarita before (if not, you’re missing out!), but what about a margarita made inside of a watermelon? Yes, this is a thing you can (and should) do. Grab a watermelon, some tequila, and an immersion blender — it’s margarita time.
Aug 27, 2015
5 Ways to Drink Fruit Like a Lush
The abundance of gorgeous summer fruit available right now is just begging to be used in as many ways as possible. While you can use it in salads, smoothies, and pies, don’t forget you can also feature it in drinks! Here are five ways to turn fruit into cool, liquid refreshments. Freeze fruit and turn it into tasty ice cubes. You can drop fruit into ice cube trays before filling them with water for pretty ice cubes, or just freeze chunks of fruit.
Aug 14, 2015
How Do I Stock My First Home Bar?
Q: I am setting up a home bar for the first time and would like recommendations on what types of liquors and other ingredients would make for a good “starter bar,” with sufficient versatility but not a lot of things that would just sit around unused. We like gin-based drinks (Beehive is a great local gin for us), and my husband likes scotch. We’re interested in trying vodka-based drinks too, but rum is generally a bit sweet for us. Any recommendations to get us started?
Jul 29, 2015
Now You Can Have Your Sangria and Eat It Too
Sangria is a summertime staple, and rightly so — it’s cold, refreshing, and makes good use of in-season fruit. The next time you’re craving a pitcher of sangria (which, let’s be honest, will most likely be this weekend), try the Spanish classic in cupcake form instead. Red wine, fresh fruit, cake, buttercream — what’s not to love?
Jul 28, 2015
Recipe: Ginger Honey Bee Cocktail
Picture it now: you’re being fanned and fed grapes while you sip on the quintessential summer cocktail. Okay, maybe the grapes and fanning won’t actually happen, but you can definitely make the cocktail part possible by breaking out your inner mixologist. Now that summertime is heating up and you’ve either reunited with your A/C unit or inner tube, you’re more than likely searching for a refreshing adult beverage that cools you down in these pesky rising temperatures.
Jul 21, 2015
Recipe: Watermelon Negroni
It’s no secret that watermelon is the “it” ingredient this summer. It’s on craft cocktail menus, it’s served with mint and ricotta in super Instagram-able salads at mega hip restaurants everywhere, and it’s still the best barbecue go-to in all the land. I love watermelon everything, but I haven’t figured out the perfect way to create a cocktail that doesn’t overpower the light, sweet taste.
Jun 30, 2015
Raise a Glass to Summer with This Rooibos Peach Punch
It’s summer. It’s hot outside. And there’s a holiday weekend on the horizon. You know what that means, right? Time to whip up a refreshing cocktail. One that’s got just the right hint of flavor and zing. One that’ll cool you down and help you get a little buzz on. This rooibos peach punch is just the ticket. This cocktail is like an upgraded version of Snapple peach iced tea — with booze. I mean, how can you go wrong?
Jun 29, 2015
Recipe: Cantaloupe Liqueur Cocktail
I’ve always looked forward to summer because it means fresh fruit, light drinks, and constant entertaining. After all, no one feels like inviting everyone over in the dead of winter, when you’d rather be bundled up in blankets. Once it’s sunny again, it calls for a celebration — and everyone knows that every celebration needs a signature drink that’s Pinterest perfect and ready for each and every Instagram filter.
Jun 24, 2015
Turn Melon Balls into a Boozy Party Treat
Picture this: It’s a warm, sunny day, and you’ve got a backyard barbecue to attend later on. You want to bring something refreshing and a little bit boozy. Do you mix up a pitcher of strawberry-basil margaritas? Make some Campari-citrus popsicles? While those are both viable options, I’ve got a new party-friendly treat for you to add to your repertoire: vodka-infused melon balls. This really couldn’t be easier.
Jun 10, 2015
Exploring Bottle No. 10: Campari
In the column this month, we’re musing about what would become of your cocktail repertoire if you were to inch our self-imposed bottle limit up one notch, into the double digits. Absinthe, as we discovered last week, appears in many a classic cocktail, and thus brings a lot to the liquor cabinet. But when it comes to mingling (with other liquors), can absinthe compete with a vivacious Italian, dressed in stunning red?
Dec 10, 2014
Peychaud’s Bitters: A New Orleans Take on Aromatic Bitters
In the past, we’ve written about aromatic bitters and covered some brands to fit your budget. But one well-known bottle was noticeably absent from the mix: the storied New Orleans original, Peychaud’s Bitters. The omission was intentional. Yes, Peychaud’s belongs to the broader category of aromatic bitters — of which Angostura is a member, too.
Nov 25, 2014
Elsewhere in the Bitter Universe: Here Are 6 More Bitter Liquors That You Should Know
Aromatic bitters, the subject of our coverage this month at The 9-Bottle Bar, stars in so many classic cocktail recipes, we proposed that it may very well be the most useful member of this little company we’ve assembled. But when it comes to bitter booze, the aromatic, non-potable stuff is just one star in a brightly lit sky. This week let’s do of other notable varieties of bitters. One loosely associated group of bitters includes the Italian-made liqueurs Cynar, Aperol, and Campari.
Nov 19, 2014
An Introduction to Aromatic Bitters
Is there a most important bottle in the 9-Bottle Bar? One that turns up in essential recipe after essential recipe, and bridges gaps between disparate ingredients? Is there one bottle that, like the Dude’s cherished rug, really ties the metaphorical room that is the 9-Bottle Bar together? While I don’t play favorites, a strong case could be made for preeminence of the ninth and final bottle to be covered in the series: aromatic bitters.
Nov 5, 2014
How Small-Batch Bitters Are Made
If you’ve bellied up to a craft cocktail bar lately, you’ve likely noticed little bottles of concentrated spirit-and-botanical infusions adorning the bar top. These are homemade bitters, and they’re not so hard to make. These bitters are often the handiwork of the team behind the bar — and they run the gamut from the very versatile for a broad array of drink recipes, to very specific and esoteric flavors suited to just one or two drinks.
Oct 22, 2014
Heer’s Another Cherry Liqueur You Should Know
Maraschino isn’t the only cherry liqueur on the block. Cherry Heering is another variety boasting a legacy that likewise stretches back more than a century. And the differences between them are striking — starting with their colors. While there are a (small) number of producers of maraschino liqueur, Cherry Heering is both a brand and unique type of cherry liqueur unto itself.
Sep 17, 2014
Why Maraschino Liqueur Belongs in the Small Yet Mighty Bar
September is here, and with every new month comes another member of The 9-Bottle Bar to get to know. To recap, so far we’ve explored rye whiskey, London dry gin, light rum, sweet and dry vermouth, and orange liqueur. Up sixth: maraschino liqueur. I know this pick may be the hardest sell this columnist makes to you fellow cocktail-lovers, but I really believe it’s a core part of the small yet mighty bar.
Sep 4, 2014
Recipe: Grilled Pineapple Mojito
We’re savoring the last days of summer with grilling and some killer cocktails. Combine the two and you’ve got a head start on an amazing happy hour this weekend. The muddler is one of my favorite tools on the bar. No special instructions required for use; just insert and smash away. This tool can take pretty herbs, fruits and even vegetables, and make sure they release all their amazing flavors and aromas into the cocktail.
Aug 29, 2014
The Story of Blue Curaçao: Which Is, Strangely, the Other Orange Liqueur
This flowering vine, which grows in the tropics of Asia, is known as the Butterfly Pea. Its delicate flowers are among the few sources in nature that can naturally color liquids an intense blue — and they figure into the story of one distiller’s quixotic attempt to give a much-derided spirit a well-crafted makeover.
Jul 16, 2014
Curaçao, Triple Sec, and In Between: An Orange Liqueur Crib Sheet
With July’s arrival, The 9-Bottle Bar crosses its halfway point, shifting focus from bottle number four in our trim, no-nonsense brigade to bottle number five. Discussed to date: rye whiskey, London dry gin, sweet vermouth, and light rum. Now we turn our attention to orange liqueur, an often-reached-for mixing ingredient practically since the dawn of the cocktail.
Jul 2, 2014
A Guide to the Wide World of Rum: Plus 3 Budget-Friendly Rums
At Smuggler’s Cove, the much-celebrated San Francisco tiki bar, you can cultivate your rum connoisseurship by working your way up the rungs of the Rumbustion Society, the bar’s rum club: milestones include tasting 20, 80, and — to achieve mastery status — 200 varieties from its extensive rum selection. That there are literally hundreds of different rums to sample gives you some indication of just how broad and diverse the world of rum is.
Jun 11, 2014
The 9-Bottle Bar Guide to Homemade Sweet Vermouth
If you’ve been keeping up with The 9-Bottle Bar this month, by now you’ve learned that sweet vermouth consists of wine that’s been fortified with additional alcohol; infused (or “aromatized”) with a variety of botanical ingredients, one of which should be artemisia absinthium, vermouth’s namesake, better known as grand wormwood; and sweetened with burnt sugar. The process sounds simple enough — and thus begs the question, Can one make vermouth at home?
May 28, 2014
Recipe: The Leap Year Cocktail
Depending on how you calculate it, the Leap Year cocktail either turned 86 this year — or is just embarking on its 20s. We know this because the exact date this drink was invented is documented in the Savoy Cocktail Book, bartender Harry Craddock’s popular mixing manual, first published in 1930. This blend of gin, orange liqueur, lemon, and sweet vermouth was born on Leap Day, 1928.
May 16, 2014
Why Rye? Inside the 9-Bottle Bar’s Whiskey of Choice
Rye whiskey is having a remarkable comeback. After many years of relative obscurity, domestic demand for rye is surging, and the reason for its somewhat sudden and unanticipated popularity is the same reason I’ve included it in The 9-Bottle Bar: a good rye whiskey mixes superbly in cocktails. After briefly introducing all nine of the bottles in our arsenal last week, we’re now taking an in-depth look at what makes rye whiskey a useful addition to any small-yet-mighty home bar.
Mar 19, 2014
Make Your Cheap Rum Taste Heavenly with Just 3 Ingredients
I bought this $6 bottle of Trader Joe’s rum for a recipe I was working on a few months back, and after using the few tablespoons I needed, it has sat at the back of my liquor cabinet collecting dust ever since. Because let’s face it: a $6 bottle of rum tastes pretty much like a $6 bottle of rum, and that’s nothing I’m excited to have in my cocktail at the end of the day.
Feb 25, 2014
10 Satisfying Non-Alcoholic Drinks for Cold-Weather Months
If you don’t drink alcohol, or are simply taking a break from booze (a la “Drynuary”), you should still treat yourself to some wildly delicious, cozy beverages this winter. Don’t get me wrong – hot cocoa mix and plain hot apple cider have their merits, but making yourself something extra special is always encouraged.
Jan 16, 2014
The Nightcap: An Old-Fashioned Ritual
“How about a nightcap?” We’ve heard these words uttered dozens of times in movies, perhaps most memorably in The Graduate between Ben and Mr. Robinson. But what is a nightcap really, and why doesn’t anyone have one anymore? According to the all-knowing Wikipedia, a nightcap is an alcoholic beverage consumed right before bed. Typically it’s of a higher alcohol content than what might have been enjoyed earlier in the evening, like a bourbon or brandy.
Jan 10, 2014
Campari: Not Just for Cocktails
Campari is my desert island liquor. We are pretty into cocktails around here and have a relatively well-stocked bar but all I need, truly, is Campari (although gin would be nice, too). While it’s my cocktail go-to, I’ve never thought to do much else with the bitter, vibrant red liquor. Until now.Tracy Benjamin recently featured Cantaloupe Campari posicles on her blog Shutterbean that got me pretty excited to break out the bottle for something other than a Negroni.
Aug 19, 2013
Drink Your Melon with This Cocktail! Melon Stand Cocktail
The Fourth of July weekend included our annual summer kick-off: a backyard campout complete with too much food and lots of leftovers, including a big bowl of the sweetest watermelon. I couldn’t have been happier to juice it, strain it and quickly transform into a perfect summer sip for this week’s 10-minute happy hour.
Jul 12, 2013
Got Cherries? Make Boozy Cherry Soda
I was pleasantly surprised last week at the farmers’ market to discover cherries. Because I lived in California most of my adult life, this wouldn’t have shocked me a few years ago. But here in Seattle, most of the summer produce is usually delayed in comparison. But last week, early season cherries arrived. Now: what to do with them? Truthfully my favorite thing to do with fresh cherries is to make cherry pie with a rye crust.
Jun 13, 2013
Drink Your Rhubarb: 7 Drinks to Celebrate Our Favorite Stalk
Here in Seattle, it’s All Rhubarb All the Time right now. Or at least in our house. I’ve been slicing it into muffins, and roasting it to spoon on top of ice cream or yogurt. But until recently, I hadn’t thought to do much with it on the beverage side of things and it turns out: there’s a whole world of rhubarb cocktails, fizzes and even milkshakes to explore!
Jun 5, 2013
Yes, Smoked Cocktails Involve Real Smoke. Here’s How to Make One at Home.
Do you have a thing for smoky drinks? Have you sipped a trendy smoky cocktail lately, one that goes way beyond the smoke of Scotch and into new territory? Smoky cocktails are a lot of fun to make at home, I discovered recently, and yes, they involve real smoke, and yes, they’re just about the best party trick ever. Here’s what it looks like to make a smoked cocktail…That’s my friend Chris, who runs the rad blog Man Made DIY.
Apr 30, 2013
A Cooling Cocktail for a Spicy Meal: Coconut, Ginger & Cilantro Cocktail
At our house we entertain — a lot. Asian-inspired dishes like Thai curry, Vietnamese Bahn Mi sandwiches, and sushi are often on the menu. Sriracha is our condiment of choice, and while we enjoy cold beer to tame its heat, the search for the perfect cocktail to pair with it has finally come to a very happy ending with this week’s drink. Cilantro is one of those flavors you either love or you vehemently despise. I happen to love it.
Apr 26, 2013
The Next Big Thing? Cocktails Made With Kale, Spinach, and Arugula
There are cocktails. And there’s green juice. Ne’er the twain shall meet… or so we thought. From what we’re reading, the latest wave in cocktails could be a move to using greens in lieu of the traditional herbs.  Details magazine thinks so, anyway. Their interviews with a few prominent bartenders across the country prove that “it’s all about the vegetables.
Apr 25, 2013
Molecular Mixology: DIY Alcoholic Dippin’ Dots
With their bright colors and futuristic appeal, Dippin’ Dots are a kid favorite at carnivals and beyond, but we’re much more interested in this adult-friendly update: alcoholic Dippin’ Dots! Gizmodo has the full step-by-step instructions for making your own version at home.Liquid nitrogen is the key ingredient in these flash-frozen ice cream bits, which remain cold enough to stay solid in the spoon, but instantly melt in your mouth.
Apr 17, 2013
10 Cocktails for Game of Thrones
Are you a fan of Game of Thrones? Were you thrilled when the new season kicked off on March 31? If you’re enjoying your fresh helpings of sword ‘n’ sorcery fantasy goodness as much as we are (yes we are fantasy geeks around here!) then you have to see this lavish lineup of cocktails designed to be sipped with Game of Thrones. From Tyrion to Ygritte, there’s a cocktail here for your favorite character.
Apr 16, 2013
What’s Your Best 3-Ingredient Cocktail?
The art of the 3-ingredient cocktail is perhaps the best way for a budding home mixologist to get into the act. We love our complicated cocktails, infused and smoked and shaken within an inch of their icy little lives, but we leave them to the bar experts; the simplest drinks are the best ones to make with a limited home liquor cabinet, especially on a casual Friday night at home.
Apr 15, 2013
Cold Weather Cocktail Hour: 5 Favorite Winter Liquors
One of my favorite treats on a Friday evening is enjoying a new cocktail at home. Often it’s something as simple as a Gin and Tonic, but with the cold nights of February upon us, we’ve been turning to sipping warming liquors instead.While highly subjective, I have a few favorites that I think are particularly nice for colder evenings. I like to mix some of these into an actual cocktail while others are great for sipping neat.
Feb 13, 2013
DIY Boozy Popsicles! Just How Much Alcohol to Use?
I have big plans for boozy popsicles this summer. Big. Plans. As far as I’m concerned, there is a whole wide world of cocktails out there just waiting to be made into popsicles. The only question is how?Alcohol has a lower freezing point than fruit juice and other pop ingredients, much lower than our home freezers can manage. Even a little booze will interfere with the way popsicles freeze and too much actually keeps them in a permanent state of slush.
May 22, 2012
Shake Up Cocktails for Any Party With Mason Jars
If you’re looking for an easy way to take care of your guests, look no further than the ubiquitous, ever-handy Mason jar. We all probably have a few canning jars at the back of the pantry, and they can be extra helpful when it comes to parties and gatherings. Pre-make cool cocktails before your guests arrive with this simple tip!Want to make things a little more simple for your guests? Try mixing up cocktails in advance and storing them in Mason or canning jars.
May 10, 2012
Literary Drinks: 10 Famous Fiction Writers and Their Cocktails
I recently came across a 2006 NPR article on famous fiction writers and their signature drinks, which sent me down a rabbit hole looking back at the history of this pairing. In celebration of Cocktail Week on The Kitchn, here are 10 writers and the boozy concoctions they drank and wrote about. Ernest Hemingway: The Mojito – Hemingway is associated with a number of cocktails (he was, after all, a heavy drinker), but none more so than the Mojito.
May 9, 2012
Use Leftover Herbs in Simple Syrups
With the temperatures starting to rise, our gardens are starting to take root. Although you might not have tomatoes just yet, we’re willing to bet your herbs are going great guns! If you picked a few too many to use in dinner, we have an alternate way to put them to use: In simple syrup for cocktails and mocktails.Herbs are great in all sorts of situations.
May 7, 2012
Downton Abbey Cocktails: Sybil
Now that Downton Abbey season 2 is over, we’re all waiting with bated (pun intended) breath to see what will happen in season 3. Until then, enjoy a little break from the action…and enjoy one of these cocktails inspired by characters from your favorite British drama. It was my ambition to create cocktails for all three Crawley sisters (because original cocktails for the whole cast, while admirable, might be a bit daunting).
Feb 22, 2012
For Valentine’s Day: The His & Hers Gin and Tonics
Valentine’s day is just around the corner, and if you have a special someone in your life (or even if you don’t), you may want to make a few drinks. These gin and tonic variations are labeled ‘his’ and ‘hers’, but don’t let yourself be limited. I enjoy a nice manly cocktail every now and then – and the pretty pink ‘hers’ variation is so delicious that men might find themselves reaching for it by the end of the night.
Feb 10, 2012
Seven Days, Seven Hot Toddies: Part 3
With this post, the Toddy Project reaches its delicious, boozy conclusion. Herein: gin gets the toddy treatment, and vanilla warms up a plain old whiskey toddy. Can’t get enough hot toddies? Check out Part 1 and Part 2 of the Toddy Project. Nancy Mitchell has had a very good week. You can find more of her recipes and writings on her blog, The Backyard Bartender.
Feb 3, 2012
Seven Days, Seven Hot Toddies: Part 2
The toddy project continues with two delicious combinations of tea and booze – whiskey and black tea to perk you up, and chamomile and bourbon to send you off to sleep. I couldn’t stop drinking this. It’s so many things I love, mixed into one: whiskey, tea, spices, honey. I can see myself drinking this après-ski in front of a roaring fire, or just après-work at the end of a long day. Go ahead, make one: you’ve earned it.
Jan 27, 2012
Cold-Weather Cocktail Recipe: Pumpkin Buttered Rum
pumpkin butter Alcohol always warms the body, and hot alcohol doubly so. Delight your guests, and warm your insides, with this tweak of an old recipe. Now, if you have never had hot buttered rum before, you may be a bit skeptical. Alcohol and butter? Believe and do not doubt. Butter adds a certain richness to this drink, as well as a bit of flavor. Imagine drinking a warm glass of boozy pumpkin pie. Don’t you love fall? Nancy Mitchell loves a hot drink on a cold day.
Nov 11, 2011
Summer Cocktail Recipe: The Blueberry Rum Smash
Labor Day weekend always seems like the last gasp of summer before fall begins in earnest. Everyone scrambles to make the most of it — one last vacation, one last trip to the lake or the beach. And, for those of us taking the simpler route and staying home — one last summer cocktail. The beauty of this cocktail lies in its simplicity.
Sep 2, 2011
History of Drink: What Exactly is Sloe Gin, Anyway?
The question I get asked most often about sloe gin is: “Sloe gin? What’s that?” Sloe gin is many things – a home-grown British favorite, a triumph of ingenuity, and a forgotten cocktail classic that deserves a second look. To understand sloe gin, we must first answer the question: “what, exactly, is a sloe”? Sloes are little berries, about the size of a dime, that grow wild in hedgerows all over England.
Aug 19, 2011
Not Just For Beer: Cooking With Hops
Hops are famous in the world of beer, but did you know you can also cook with the stalks, leaves, and flowers of this easy to grow vine? Over at the Bon Appétit blog, Ian Knauer has some tips for growing and cooking with hops.Knauer was told not to expect any hops within the first year of planting cuttings, but vines burst to life in the rich soil and ample sun of his family farm, and he was able to harvest a gallon of hops.
Aug 11, 2011
Sweet Recipe: Double Chocolate Bourbon Egg Cream
Here’s a funny thing about an egg cream: It contains neither eggs nor cream. What it does offer is a sweet yet light way to end a meal. And, if you’re so inclined (I am) you can slip your booze in at the same time. Bonus! The egg cream is a soda shop classic. In the old days of drugstore soda fountains, kids and teenagers would belly up to the bar for a rich glass of milk, fizzed up with soda, and sweetened with a thick stir of chocolate syrup.
Apr 28, 2011
2 Spherical Ice Makers: MoMA vs. MUJI (+ Expert Tips) Straight Up Cocktails and Spirits
Spherical ice doesn’t just look great in a drink, it has practical advantages too. Today we’re going to look at two trays that can be used for making spherical, er, “cubes” at home. And as an added bonus, we’ll be talking to cocktail ice expert Camper English as well.Why Use Spherical Ice?Before we get started testing spherical ice makers, it’s worth stopping a moment to consider the benefits of using the round stuff in the first place.
Apr 1, 2011
What Are Some Great Cheeses To Go With Whiskey?
Q: My husband is having a few of his friends over for a whiskey tasting. I want to make a cheese tray to go with the various whiskeys they will be sampling but I don’t know where to start. The Cheesemonger’s recent post regarding Kerrygold Aged Cheddar was a help, but is only one cheese and I’ll need more than that for my tray!I don’t know the exact whiskeys they will be sampling, as it’s BYOW, but they all will be “Highland Scotch Whiskeys.
Mar 29, 2011
Vermouth To Sip Alone: Carpano Antica
When it comes to your liquor cabinet, what part does vermouth play? Is it a supporting player, dribbled into martinis and mixed drinks? Or does it ever get to star? If you only know the budget brands of vermouth, you should try Carpano Antica for a change, and see what a terrific aperitif a good glass of vermouth can be. Carpano Antica is an Italian vermouth made by the same company that supposedly invented vermouth. So this stuff has a serious pedigree.
Mar 3, 2011
Edible Gift Recipe: Homemade Cocktail Mixers
What happens when you combine the flavors of roasted cranberries with fragrant cloves and rich brown sugar with clementines? A festive homemade gift to inspire the cocktail lover in your life.These holiday inspired cocktail mixers are fun, flavorful, a bit unexpected and begging for a chance to toast salud! with loved ones. The technique to make them is simple and can be easily adapted to personal taste by swapping out any of the spices, citrus and fruits.
Nov 30, 2010
Cocktail Parties: 5 Hors D’œuvres & Cocktail Pairings
We talk a lot about pairing wine and beer with food, but what about cocktails? Do you sip cocktails with snacks or with meals — or do you just drink them alone? If you drink them with a bite of food, do you have pairings that you love? Here are a few ideas for pairing cocktails with delicious snacks.What makes a good pairing of cocktail with appetizer? Do you look for complementary flavors, colors, or textures?
Aug 18, 2010
How To Make Umeshu (Japanese Plum Liqueur)
The other day, I posted about Japanese ume plumsThis sweet, fruity liquor is super easy to make, requires few ingredients, and when it’s ready to drink, you can eat the plums, too! It’s terrific on its own, on the rocks, or mixed with a little sake or sochu.Rock sugar is used because it dissolves more slowly than table sugar, and it flavors the alcohol more proportionally.
Jun 3, 2010
Try a Little Bitterness: Fernet-Branca Straight Up Cocktails and Spirits
Does your palate lean to the bitter side? Do you enjoy the sharp, bracing flavor of Campari on a hot summer evening? Ready to try something that packs an even bigger punch? How about nip of Fernet-Branca?The FlavorOn first sip, Fernet-Branca is just plain bitter. But let it settle on your tongue a moment and the full, dark complexity of its flavors really starts to shine.
May 21, 2010
Recipe: Chocolate Whiskey Pots de Crème
Pudding – the dessert many of us grew up on – has made a big comeback as a trendy treat. If the occasion calls for something a bit more impressive, we have the perfect fancy pants solution – bake your pudding in a water bath and call it pots de crème.OK, so the recipe and process is a bit different, but pots de crème are quite similar to the puddings we all know and love.
Apr 29, 2010
River Café Wine Dinner: My Tribute to Rose Gray
It was with great sadness that I learned of the death of Rose Gray last week. Rose was the co-author of the iconic River Café Cookbooks as well as co-owner of the River Café restaurant in London. In the early nineties Rose was my icon – my Alice Waters. She may not be as well known on this side of the Atlantic but in the UK and Ireland she and her partner Ruth Rogers were possibly the first of the great modern chefs where simplicity and good ingredients were everything.
Mar 11, 2010
How To Pour and Taste Beer Like a Boss
Good beer deserves its own glass. Left in the bottle, your beer experience is limited to one thing: how the beer tastes. That’s of crucial importance, to be sure, but to really appreciate your finely crafted brew in all its glory, that beer must be liberated. Pour your beer into a glass, my friend — you’ll be rewarded with not only taste, but aroma, color, bubbles, and a foamy upper lip. Here’s what to do.
Jul 15, 2009
New Favorite Indulgence: Pear Brandy
Many months ago, we bought a bottle of pear brandy to make a pear clafouti, which turned out to be a disappointment (unlike this berry one, which Faith highly recommends). The brandy sat in a cupboard, forgotten, until we pulled it out to make a version of Nora’s Thanksgiving Poinsettia cocktail.
Dec 1, 2008
The Ultimate Summer Wine Cooler
The Ultimate Summer Wine Cooler
Sep 16, 2015
2-Ingredient Piña Colada
2-Ingredient Piña Colada
Sep 16, 2015