All Posts In Drinks

It’s Island Time: How to Make the Ultimate Summer Cocktail

by in Drinks, July 11th, 2015

If a beach escape isn’t in the cards this summer, ramp up the tropical factor with some island-themed snacks and perhaps a tiki cocktail, to take advantage of the warm weather. The tiki masters behind Chicago’s popular Three Dots and a Dash shake up to 2,000 rum-centric drinks on a typical night.

Beverage director Diane Corcoran oversees the menu of fruity, potent and often flaming combinations, including the classic Mai Tai, the coconut-based Painkiller and the smoky-sweet, summer-ready Bikinis After Dark (recipe below).

“The key to great tiki cocktails is keeping it balanced,” she says. “Use fresh juices — pineapple, lemon and lime — and get flavors from things that aren’t syrup. You can use a lot of fresh fruit and purees without added sugar to get that fruit flavor.”

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5 Cocktails That Were Made for Muddling

by in Drinks, July 11th, 2015

What’s the best way to get the most flavor out of your cocktail? Muddling. The gentle mashing and combining of fruits with other ingredients will help to release fresh flavors and encourage a mingling of your base and spirit. In fact, it may be even more important than shaking or stirring when it comes to creating the perfect summer cocktail. Be careful not to over-muddle when working with delicate herbs such as mint and basil (which will become bitter) or delicate fruits that may benefit from larger pieces (for color and for visual appeal). Rosemary, lemon, limes and sturdier ingredients will be able to stand a heavy muddling. Whether you choose to use a wood, plastic or metal muddler, it’s the ultimate tool to craft these summer cocktails.

Pineapple-Raspberry Rum Refresher (pictured above)

Skip soda water or tonic and use coconut water for your summer cocktail. Melissa D’Arabian gently muddles frozen raspberries before topping with coconut water, pineapple juice and rum. Stir gently and serve with sprigs of mint.

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Spike It: Peach Bellini Party Shots

by in Drinks, July 10th, 2015

Peach Bellini Party ShotsMy brother recently tied the knot, which meant lots of parties and prep beforehand. A few months ago, I got to plan a super-fun bachelorette party for my now sister-in-law, and the individual strawberry champagne gelatin shots that one of the girls brought were the hit of the night.

Not only were the shots adorable and fun, but they tasted delicious. And she kept telling me how simple they were! I begged for the recipe. For the party, she used mini plastic cups and sealed them with plastic lids for easy transporting and consumption in a hotel room. I could not even wait to make my own version of these!

I’m rather nutty about Bellinis — give me all the Prosecco and all the fruit. I adore trying new combos, and last year I even made a Bellini bar, which has been an easy go-to at parties these days.

For the party shots, I stuck to a classic, the peach Bellini. And since we were serving these at home, I made them in a baking dish, but they would definitely work in the single-portion cups if you’d like to take them to a party. These are my new favorite party trick, and they couldn’t be better for summer, now that peaches are finally in season.

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6 Fruity Riffs on Classic Summer Cocktails — Summer Soiree

by in Drinks, July 9th, 2015

Passion Fruit HurricaneThe dog days of summer call for ice-cold drinks, but you already knew that, right? With the cooling qualities of an icy drink in hand, all of your warm-weather dreams are possible: breezy pool days, lively backyard barbecues and even relaxing nights spent at home. Stay refreshed all summer long with these oh-so-summery fruity spins on your favorite sips that you shake up at your home bar.

Give the rum-based New Orleans classic, the Hurricane, an extra-summery edge by whipping up Ted Allen’s Passion Fruit Hurricane (pictured above). Combine rum, grapefruit juice and passion fruit puree with ice in the blender and you’ll see why it’s so pleasant to sip through a straw.

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Pucker Up: 9 Lemonades to Cool Off with This Summer

by in Drinks, June 24th, 2015

We’ve all heard the saying “When life gives you lemons, make lemonade.” Before you cue the eye rolls, let me clarify: I’m not preaching a life motto. I’m preaching the splendor of lemonade — sweet-tart, thirst-quenching lemonade. Chilled with ice and freshly squeezed, it completes every summer picnic, barbecue or block party. Escape the summer heat with the refreshing beverage in its many forms — classic, fruit filled, slushy and more — with these simple recipes.

Classic
Since we’re on a roll with the cliches, if it ain’t broke, don’t fix it. Equal parts sweet and tart, Ree Drummond’s Perfect Homemade Lemonade (pictured at top) is your go-to lemonade for picnics, cookouts and more. The tried-and-true combination of sugar, water and freshly squeezed lemon juice is simple yet timeless — and guaranteed to please any crowd.

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New Eight-Hour Bourbon Is Not for the Old Fashioned

by in Drinks, News, June 6th, 2015

New Eight-Hour Bourbon Is Not for the Old FashionedKentucky bourbon is all the rage these days. You’d think that would be nothing but good news for distillers — but they’re finding it difficult to keep up with demand.

Because bourbon is generally given years to age in wooden barrels, even if makers were to ramp up production now, the new supply wouldn’t be available for a long time to come.

Aging in charred white oak barrels is considered essential to bourbon’s taste and hue. The liquor’s process of expansion and contraction over time, as seasons and temperatures change, imparts richness and complexity. Some whiskey experts cite five to 10 years of aging as the sweet spot for better bourbons, depending on how it has been aged.

You can’t rush flavor, the thinking has always gone. But wait … can you?

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Millennials Are Big on Cocktails and Wine, but Beer Not So Much

by in Drinks, News, June 3rd, 2015

Millennials Are Big on Cocktails and Wine, but Beer Not So MuchCare for a cocktail? Perhaps a glass of wine? Way to drink like a millennial!

Millennials are increasingly turning to wine and spirits and turning their backs on beer, Business Insider reports, citing a Morgan Stanley industry analysis.

Between 2012 and 2015 alone, those who said beer was their “favorite alcoholic beverage” declined from 29 percent to 26.8 percent overall — and from 33 percent to 27.4 percent among millennials, according to Morgan Stanley’s research.

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Science Knows Why You Crave Bloody Marys on Airplanes

by in Drinks, News, May 27th, 2015

Science Knows Why You Crave Bloody Marys on AirplanesThat craving for tomato juice or a Bloody Mary that comes over you in airplanes, as perhaps nowhere else? Blame the roar of the engines.

Cornell University food scientists say airplane noise, which tends to hover around 85 decibels, can affect travelers’ taste buds — suppressing their taste for sweet stuff and boosting the taste of umami-rich foods like tomato juice.

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7 Summery Cocktails to Enjoy This Weekend

by in Drinks, May 21st, 2015

In our opinion, cold drinks are just about as important for a backyard barbecue as the grub on the grill is. Let’s face it: You’ll enjoy that cheeseburger so much more if you have a summery beverage to wash it down. Kick off this weekend’s unofficial start to summer on the right sip with one (or a few) of these fun and refreshing cocktails.

Ginger-Peach Beer Cooler (pictured above)
Don’t disregard beer when it comes to mixing cocktails. If you’ve ever had a shandy (lemonade mixed with beer) you’ll understand. Giada combines light lager with fresh peaches and easy-to-make ginger syrup for an awesome summer drink that doesn’t require hard liquor. You’ll want one of these poolside.

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This Dairy-Free Horchata Has a Matcha Mix-In

by in Drinks, May 2nd, 2015

The ingredients for horchata vary depending on the particular recipe’s country of origin. For example, in Mexico and many parts of Latin America, horchata is made from white rice, almonds, sugar and cinnamon (sometimes with milk added). In Spain, it’s made from tiger nuts, also known as chufas (a dried root vegetable that is gaining popularity here in the United States). In Puerto Rico, sesame seeds and sweetened condensed milk form the basis for the drink. No matter how you make your own horchata, when served chilled, it’s a refreshing beverage for any time of day. Being the whole-food enthusiast that I am, I like to make horchata with brown rice instead of white rice, and with pure maple syrup in place of white sugar. I also soak the raw almonds overnight to increase their nutritional value. Thanks to the nuts, this horchata is rich and creamy without the addition of dairy milk. Although it’s irresistible plain, it can be fun to add in some of your favorite flavors. Blending in fresh fruits or berries is a great way to turn this otherwise light drink into a more substantial snack.

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