Drinks

In my household we firmly believe a hot toddy will make you feel better than any cold or flu medicine you can buy. I’ve experimented with many versions and varieties and this simple soothing concoction always does the trick. It’s also excellent alongside all sorts of holiday treats from cookies to cakes making it your perfect pick me up for this week’s 10-Minute Happy Hour.You may wonder what is Rye Whiskey anyway?

Once a year, usually late December or early January, we receive a case of the sweetest pink grapefruits delivered to our doorstep. At first we love them. For breakfast, in salads, in cake and juiced. Then our citrus enthusiasm slowly begins to wane. There’s no avoiding the mound of softball- sized fruits each time I step into the kitchen. As with anything abundant in our culinary arsenal over to the bar they went. I decided it was time for them to have a go at the shaker.

What makes green juice, well, green? Adding kale, spinach, celery or parsley adds that green hue and a multitude of health benefits. Throw in a sweet element to keep the juice palatable, but going too sweet may result in crafting a dessert rather than a drinkable vitamin. Personally, I steer clear of adding parsley and celery (only because I don’t love the flavors) and focus on kale and cucumber along with an apple or ripe nectarine. Add chia seeds for a fun crunch and instant snack!

A friend of mine recently dined at Tashan, this killer upscale Indian spot in Philadelphia, and she said I must go and order a particular whiskey cocktail. She described it as an Indian Old-Fashioned. So I ventured downtown only to find that the cocktail my friend thought she was describing was something else entirely. What she thought was a whiskey cocktail was in fact made with an aged tequila, a trace of blood orange liqueur and a hint of bitters.

It’s tough to make a drink that can please both those who abstain from and those who imbibe alcohol. Many mocktails are no more than sugary juices with a bit of soda water added. For Cambria’s winter glam cocktail party I was tasked with coming up with something a little more interesting — a mocktail that had the edgy notes of a grown-up drink without any of the alcohol. But it had to accommodate a splash of stronger stuff, too, for those who wanted a boozy punch. My solution?

In a time when snow in the southern states isn’t unheard of and power outages have become the norm, the arrival of spring has been suspect. So today when something woke me up and it wasn’t a snow plow, a generator, or even a chainsaw, I blinked my eyes open and thought, Sunshine? Birds chirping? Could it really be spring? Bursting with excitement like a child on Christmas morning, I bound from my bed and threw open the curtains. What was this bright light that seared my eyes?

I was born and brought up in India. I moved away when I was twenty-one, but as most expatriates will know, India never leaves you. Which is why the major inspiration for my own website The Tiffin Box is my childhood memories of growing up in this amazing, crazy, unpredictable country. We lived in a century-old red-tiled house, surrounded by coconut trees and a tropical fruit tree orchard.

The devilishly named Satan’s Whiskers cocktail is a longstanding classic, catalogued in the Savoy Cocktail Book (1930) and likely of even older vintage. It’s a “perfect” drink, meaning that it contains equals parts of sweet and dry vermouth. The base spirit is gin, and many versions of the recipe call for orange liqueur, orange juice, and orange bitters, resulting in a rounded, layered exploration of the citrus fruit in all its bitter-juicy-sweet complexity.

Blackberries conjure up lots of summer memories for me. If I close my eyes, I can still remember all of the dusky hot evenings spent cleaning out the blackberry bushes on the side of my parents’ property. We’d put most of them into a container to bring back to the house, but a couple would always make their way to our lips straight off the vine — still warm from the day and bursting with juices. This is what summer should taste like.

These days, any brunch place worth its salt serves a michelada alongside the requisite Bloody Mary, and my beer-loving heart thrills to see it on menus. But when I’m out at picnics or tailgates and don’t have a full spice cabinet on hand — or when I’m feeling a little lazy on a summer afternoon — I like to go the old-timers’ route with my tomato cocktails and mix up a Bloody Beer instead.

There’s a cocktail named for each of New York City’s five boroughs, so why not its neighborhoods, too? The Red Hook cocktail shares its moniker with a waterside enclave in south Brooklyn. Recipe-wise, this bold and booze-driven drink is a cross between the Manhattan (rye whiskey, sweet vermouth, bitters) and the Martinez (Old Tom gin, sweet vermouth, maraschino liqueur, bitters), pulling ingredients from both.

It’s the most wonderful time of the year to put on a pot of hot cocktails and call up some friends for some holiday cheer. This week for our 10-Minute Happy Hour, the classic Buttered Rum cocktail gets nutty with a little browned butter. Butter in your cocktail is a bit odd, but even I can admit that this drink — like anything with a little butter — is delicious.

Today is the first day of spring — does it feel like it where you are? It’s still cold in my Midwest neighborhood, but all the telltale signs of spring are here. It’s the perfect day for The Hint of Spring, a rum, blackberry, and sage cocktail created for our team retreat a few weeks ago. Back in February The Kitchn team took itself far away from the snow and the ice, all the way down to St.

Kelli and Ariel recently hosted a dinner party inspired by The Kitchn Cookbook, and this week they’ve been sharing all the recipes and tips! Every party deserves a good cocktail, and for this one, we decided to make something new, inspired by the Mediterranean appetizer and dessert — both of which included pomegranate. This complex and vibrant cocktail is perfect for one and easily adaptable for a gathering.

Don’t you especially love the parties and get-togethers that happen just after Christmas? I do. The stress is lower, the gifts have been given, and the vibe is all about hanging out with family and friends and welcoming in the new year. I’ve already picked up a few boxes of wine for the holiday season — some for sipping, some to cook with, and some to use as a cocktail mixer.

Rosé has everyone’s attention, and now that it has finally received the praise it deserves, I thought one day of this week’s series on wintry boxed wine pitcher cocktails should be dedicated this wine that’s so often associated with summertime. You can tell by the gorgeous holiday color why I thought it was an appropriate fit this week. This serious pink cocktail is for those with a slant toward the bitter side.

Give us fruit, give us fizz, and don’t forget a splash of something boozy. This year sangria, pitcher cocktails, and one creamy, dreamy milkshake stole the show when it came to the things we loved to stir, shake, sip, and pour. The double punch of fresh peaches and peach brandy really make this sangria seem like summer in a glass. We bet you’ll love munching on the flavored fruit after finishing the whole pitcher.

The margarita may be the classic Cinco de Mayo sipper, but this year try Mexico’s other favorite tequila cocktail, the Paloma. Rosey-hued and bittersweet, this grapefruit and tequila highball gets a fizzy finish with a splash of grapefruit soda. You don’t have to abandon the margarita, buy why not pour a pink Paloma with your next order of chips and salsa?

Mors is a tart, berry-based refresher that has a heck of a pedigree — it was first mentioned in the sixteenth-century Russian homemaking manual “Domostroy.” Although it’s frequently made from cranberries, mors can easily be made with just about any kind of wild or cultivated sour berries.

From their bright-yellow blossoms right down to their roots, dandelions are incredibly nutritious. This recipe focuses on the root, which can be eaten fresh as a vegetable, or can be dried and roasted to make hot drinks that are delicious substitutes for tea and coffee. Earthy and slightly bitter in flavor, dandelion roots aid digestion and support liver health. I like to simmer the roasted roots with milk and spices to make a warm and nourishing “chai.

When I was growing up, the best part of a doctor’s visit was that it usually concluded with an Orange Julius on the way back to the parking garage. I treasured that sweet-tart, frosty, creamy drink, making sure I always finished every last drop. It’s not hard to recreate this iconic drink at home, and I’ve added my own spring twists to it: strawberries and rhubarb!

What’s cool? Bloody Marys with brunch. What’s cooler than being cool? Bloody Marys with kombucha. Time to give this classic brunch cocktail a fizzy, gut-healthy update. Kombucha is fermented tea made simply from water, sugar, dried tea leaves, and a SCOBY (Symbiotic Culture of Bacteria and Yeast).

This year, when you gather with your family and friends to celebrate the season, grab that punch bowl from the bottom shelf because nothing turns a get-together into a party like a good holiday punch. But punch shouldn’t begin and end at eggnog — many cultures and cuisines claim a delicious take on Christmas punch. We asked some friends of Kitchn to share their punch traditions so this season you can serve your family and friends with flavors from all around the world.

Keep a few bottles or cans of club soda tucked away in your fridge and know that if a friend drops by or you just had a bad Wednesday, an easy cocktail can be whipped up in no time. The bubbly water can turn just about any bottle of booze from your collection into a cocktail that’s fit for whatever the occasion. Here are 10 of our favorites. Sweet vermouth rarely gets play time on its own, which is a shame, because it’s too tasty to simply be hidden in a Negroni or Manhattan.

If you’re hosting Mother’s Day brunch this year, you know that just as important as the food being served are the drinks for mom and everyone else in the family to be enjoying out in the sunshine. These 25 drinks are extra festive and ideal for toasting mom — whether you go for a twist on classic mimosas, fruity sangria, or crowd-pleasing mocktails. There may be no better way to toast to mom than with something bubbly at brunch.

For when you need something fresh, festive, and fast.

From citrusy teas, to tonics, steamers, and more, these are the drinks I turn to during cold season.

It's the warming winter elixir you need — and it only takes three minutes to make.

It's the perfect thing to drink alongside your favorite game-day apps.

Now that the holidays are said and done, you may find yourself wanting to step back from the alcohol a bit after all the parties and festivities. Dry January, or Drynuary as it’s often referred to, is exactly what it sounds like: quitting booze for the entire month. For many, it’s a way to reset and practice a little self-care after a busy past couple of months. It doesn’t mean you have to subject yourself to just water for 31 days, though.

For something as festive as New Year’s Eve, serving a drink that fits the mood is extra important. And while you can never go wrong with sparkling wine, sometimes you want just a little bit more, right? That’s where these cocktails, drinks, and big-batch punches come in. They run the gamut from classic to quirky and can serve just a few or a whole crowd, depending on what you have in store for the holiday. Fancy up your New Year’s Eve festivities by serving a great cocktail.

These big-batch cocktails make entertaining so much easier.

If you’ve ever thought about bottling up the resulting milk from a bowl of Cinnamon Toast Crunch cereal and then adding alcohol to it (because why not?), I have a very special liqueur to tell you about. Rumchata is exactly what it sounds like: Rum mixed with cream, cinnamon, vanilla, and sugar (so kinda like a horchata). If that sounds dreamy, you’re correct.