by Jessica Merchant in Drinks, July 10th, 2015
by Allison Milam in Drinks, July 9th, 2015
My 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.
by Emily Lee in Drinks, June 24th, 2015
The 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.
by Amy Reiter in Drinks, News, June 6th, 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.
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.
by Amy Reiter in Drinks, News, June 3rd, 2015
Kentucky 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?
by Amy Reiter in Drinks, News, May 27th, 2015
Care 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.
by Lauren Miyashiro in Drinks, May 21st, 2015
That 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.
by Amy Chaplin in Drinks, May 2nd, 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.
by Amy Reiter in Drinks, News, May 1st, 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.
by Maria Russo in Drinks, Holidays, May 1st, 2015
Trend alert: It may sound nutty, but pistachio cocktails are all the rage in drinking establishments across the country.
“Drink makers are not only rimming glasses with the crushed green nuts, but creating syrups, foams, orgeat and even infusing whiskey, sherry, and brandy,” Eater reports. “Almond who?”
At Gunshow in Atlanta, bartender Mercedes O’Brien is using infused pistachio rye as “the focus” of her Boulevardier-inspired Forager, combining it with strawberry Campari and coconut sweet vermouth, Eater notes. In Chicago, Sable Kitchen & Bar lead bartender John Stanton riffs on a mai tai, incorporating pistachio syrup into his Dans Le Nuit, which also includes Pierre Ferrand Ambre cognac, lemon juice, Marie Brizard orange curacao and simple syrup, garnished with orange peel.
We’re just days away from Cinco de Mayo. Have you bought your tortilla chips yet? If not, there’s still time to shop — and make salsa — but perhaps the more important question is whether you’ve dug out your blender from the back of the cupboard. You’ll be using that trusty appliance to whirl together the only cocktail you need on Cinco: a frozen margarita. While a margarita on the rocks will surely get the job done, frozen margaritas are a bit more indulgent and worthy of a celebration, if you ask us, and thanks to the blender, they’re a cinch to pull together in a hurry. Start with Food Network Magazine’s easy recipe for a lime-flavored classic, then dress up the tequila-spiked original with flavorful, fruity add-ins.