All Posts In Drinks

Never Heard of Baijiu? Here’s What You Need to Know

by in Drinks, News, October 29th, 2015

Never Heard of Baijiu? Here’s What You Need to KnowPop quiz! Baijiu is … (pick one)

A. The French word for “jewelry”

B. The first name of a model-actress who’s the daughter of that guy from the Mamas and the Papas

C. A marshy body of water in the Southern United States

D. That song Megan sang to Don for his 40th birthday on Mad Men

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New York Now Has a Will Ferrell-Themed Cocktail Bar

by in Drinks, News, October 24th, 2015

New York Now Has a Will Ferrell-Themed Cocktail BarGreat Odin’s raven! There’s now a Will Ferrell-themed cocktail bar on New York’s Lower East Side.

At Stay Classy New York, not only can you enjoy a Scotch-y Scotch Scotch, but you can also sample artisanal cocktails inspired by the comedian’s wry (no, not rye) humor and famous lines from Saturday Night Live, Anchorman, Talladega Nights: The Ballad of Ricky Bobby, Old School and more.

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7 Fall Cocktails to Cozy Up With

by in Drinks, October 16th, 2015

Mulled Red Wine SangriaWhat pairs perfectly with your couch and some heavy knits? A warming cocktail featuring our favorite fall ingredients, of course. This weekend, stock the bar cart and treat yourself to one of these cozy drinks, plus make a spiked shake for dessert.

Mulled Red Wine Sangria

Who knew your favorite summer drink could be so versatile? Sip sangria all through fall with Bobby Flay’s mulled version (pictured above), made with Spanish red wine, brandy and sugar. Heat the ingredients, add in some citrus fruits and ladle into mugs for the perfect post-hay ride drink.

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Vitamin Vodka Promises to Cure Your Hangover

by in Drinks, News, October 15th, 2015

You know the hangover advice about the hair of the dog that bit you? The maker of a new vodka is aiming to make good on the old saw, bringing the world its “first and only vitamin-infused organic vodka”: Vitamin Vodka. And you thought “healthy cocktail” was an oxymoron.

Well, OK, it probably is an oxymoron, but the Australia-based Vitamin Alcohol Company is positioning its new hooch as “the purest of pure spirits,” made from “natural, organic ingredients,” “free from preservatives and impurities” and “infused with anti-hangover vitamins.”

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This Gadget Promises to Make Your Cheap Wine Taste Pricey

by in Drinks, News, September 27th, 2015

This Gadget Promises to Make Your Cheap Wine Taste PriceyIf your palate yearns for fancy Bordeaux but your wallet insists that you settle for Two-Buck Chuck, the company behind a new device called the Oak Bottle has you squarely in its sights.

The Oak Bottle, billed as “the first for-home-use barrel-aging apparatus,” promises to make your “cheap or average-tasting” wine and spirits far more palatable by infusing them with an oaky flavor in anywhere from a few hours to a few days.

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Apple Season Turns Boozy with This 5-Minute Cocktail

by in Drinks, Shows, September 26th, 2015

Apple Sorbet, Scotch and Soda Float‘Tis the season for all things apples, from sweet classics like pies, tarts and breads, to the savory side of the menu with hearty pork roasts and fresh salads. But what happens at cocktail hour? It turns out that you can enjoy the taste of autumn’s signature flavor in drink form, too. On this morning’s all-new episode of The Kitchen, the co-hosts celebrated the best flavors of fall with go-to seasonal recipes, including Geoffrey Zakarian’s Apple Sorbet, Scotch and Soda Float.

It takes only those three key ingredients and a quick five minutes to make this adults-only cocktail, which doubles as a dessert, thanks to the scoops of refreshing apple sorbet in each class. The secret to serving GZ’s recipe? Freezing the glasses before filling them with the sorbet, which will help keep the drink chilled longer.

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Drink Pink: How Rosé Got So Popular

by in Drinks, News, September 23rd, 2015

Drink Pink: How Rosé Got So PopularIf you’ve found yourself drinking more rosé — or drinking it for the first time — these past two summers, you’re part of a national trend. “Folks on the coasts had heard it for a couple of years, but 2014 was where rosé really became like, it,” Devon Broglie, Whole Foods’ associate global beverage buyer, recently told Eater.

But how did the pretty pink wine get so popular, so suddenly? Eater took a look. Here are a few takeaways:

It was no accident: Having noticed the rosé trend fermenting in wine-forward areas like Southern California, buyers at national retail chains, who have a nose for such things, made a conscious decision to decant it to areas across the country.

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Last Chance to Win Summer

by in Drinks, Entertaining, September 3rd, 2015

Labor Day weekend marks the last official hurrah for pool parties, cookouts, beach picnics and daily frozen treats. Before you start thinking about the return of crisp fall leaves and pumpkin spice everything, send the sunny season off in style with our eight genius ways to win summer. Watch the video below for inspiration. You’ll learn genius ways to spike snow cones and take ice-cream floats to the next level, three things you should be making with watermelon, how to make treats from melted ice cream and more.  Read more

First There Was Bulletproof Coffee, Now There’s FATwater

by in Drinks, News, August 27th, 2015

First There Was Bulletproof Coffee, Now There's FATwaterPerhaps when you first heard of the craze for Bulletproof Coffee, coffee blended with butter and oil and purported by its creators to provide health benefits, you thought to yourself, “Sheesh, what will they think of next?” If so, the answer you’ve been waiting for has now presented itself: FATwater.

The latest brainchild of entrepreneur and Bulletproof Coffee mastermind Dave Asprey, FATwater is precisely what it sounds like: H20 with tiny drops of fat (coconut oil) suspended in it. Asprey says the product, which contains 2 grams of saturated fat and 20 calories per serving, provides the drinker with a short-term energy boost, helps the body burn fat (for some reason) and aids in appetite suppression. Currently available in only a handful of places in Los Angeles, FATwater will soon be available nationally, Asprey says.

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5 Coffee Hacks to Make Your Mornings Easier and More Flavorful

by in Drinks, Food Network Chef, August 26th, 2015

5 Coffee Hacks to Make Your Mornings Easier and More FlavorfulAs I type, I am surrounded by a sea of binders and lined papers, high-top shoes, low-top ankle boots, trendy-again ’70s stretchy hipster pants and crisply colored backpacks smelling of factory nylon. Just removing the tags from all this loot makes me feel like taking a nap.

’Tis the season of coffee. (Did I really just say “’tis the season?” It’s not even Labor Day! I think I even outpaced Costco there!) Coffee and autumn go hand in hand in our household. Any time an alarm clock jolts me out of sleep, I want the jolt of caffeine shortly thereafter. My husband makes the coffee as part of our nightly routine, setting the timer for exactly 15 minutes before I wake up, so that I walk downstairs and into the kitchen at the perfect moment, when the machine is gurgling and spattering lightly as it confirms that all the water is gone from the chamber and the machine can finally, confidently turn itself off, while a final few drops of coffee plop gently into the full pot. It’s the glorious announcement of another day full of possibility.

I am a coffee fan (I don’t say “snob” because I find that loosely translates into people who don’t like Starbucks), so I like my coffee exactly right: no sugar and about two tablespoons of half-and-half, or a quarter-cup of milk (but, in that case, heated). Quite simply, the day doesn’t begin without coffee for me. I love the routine, the smell, the warmth and, of course, the caffeine (although I only drink half-caf so I can have two cups without feeling jittery). And all this coffeepot experience has taught me a few little tricks — some coffee hacks, if you will.

1. Mom’s trick to improve cheap coffee:

Growing up, we were incredibly poor, and my mom bought the cheapest coffee she could find at the grocery store. But, no matter, she insisted, because a pinch of salt and a teaspoon of cinnamon in the filter along with the coffee elevated bargain beans to gourmet status. Well, almost. But this trick did get me through the lean college and graduate school days pretty darned well.

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