by Amy Reiter in Drinks, News, January 22nd, 2015
by Mallory Viscardi in Books, Drinks, January 15th, 2015
Lots of us enjoy drinking craft cocktails, but not all of us enjoy making them – or even really know how. And alas, perhaps all too few of us have a cute mixologist who will whip them up “with a little bit of love.”
A new gadget that’s just gotten funded (and then some) on Kickstarter is aiming to render that human mixologist obsolete and take the handmade beverage high-tech. The Somabar, which its makers describe as a “robotic bartender for your home,” is a craft-cocktail appliance that looks sort of like a SodaStream on steroids. Users download an app onto their smartphones (both Android and iOS) and then connect via WiFi to the Somabar, which they’ve preloaded with their favorite cocktail ingredients (spirits, mixers and the like), to order the mixed drink of their choice. Seconds later, they can be taking their first sip of a carefully calibrated, scientifically mixed cocktail.
by Amy Reiter in Drinks, News, January 15th, 2015
When it comes to building a bar from scratch and mixing mind-blowing cocktails at home, the team from Death & Co, one of Manhattan’s elite cocktail bars, has all the tips and tricks you need. David Kaplan, Alex Day and Nick Fauchald recently released their first cookbook, titled Death & Co, which tells the story of how they opened the namesake bar in New York City and built their drink menu. With their book and their expert advice, before you know it you’ll be enjoying your own home bar and throwing the best cocktail parties in your group of friends. Start with Kaplan’s top-five rules for setting up your home bar (and maybe a Muddled Mission, recipe after the link):
1. Start with the basics: one mixable base spirit in the major categories: gin, tequila, whiskey (preferably rye if I’m around), rum and vodka — brandy as well if you’re a fan, which we all should be. Add a few frequently used modifiers (such as sweet and dry vermouth, Triple Sec, maybe a curacao of some kind).
2. Remember that “mixable” doesn’t mean “cheap,” but it should be affordable. We usually stick to a range of $15 to $30 per bottle.
by Allison Milam in Drinks, Holidays, December 11th, 2014
Ladies and gentlemen, welcome to the main event.
In this corner, weighing in hot from the kettle, all the way from Asia, the aromatic beverage made from steeped leaves, enjoyed in a variety of types (black, green, white, herbal, oolong, etc.) and once memorably lampooned by Stephen Colbert … please put your hands together for … tea!
And in this corner, a brewed morning, midday and evening pick-me-up that – to lovers of lattes, cravers of cappuccinos and enjoyers of espressos, especially – likely needs no introduction … please give a fresh-ground greeting to … coffee!
by Maria Russo in Drinks, December 5th, 2014
When the weather outside is frightful and there’s a party happening indoors, you better bet that holiday cocktails will be in high demand. Grab a mug and stir together comforting spiked cocktails that are brimming with holiday flavor and perfect for winter entertaining.
For a double dose of warmth, stir together a holiday classic. Rachael Ray’s Hot Buttered Rum (pictured above) is a toasty drink simmered with spiced rum, real butter, dark brown sugar and loads of spices (think cloves, cinnamon and nutmeg). Serve with cinnamon sticks and watch guests drink it by the ladleful.
by Maria Russo in Drinks, Holidays, November 22nd, 2014
When it comes to steamy seasonal sippers, piping-hot cups of cocoa and glasses of rich buttered rum may be go-to picks, but when warmed, wine, sangria and cider can shake the December chill too. The secret to serving mulled beverages is pairing the drink with the warm flavors of complementary ingredients, like fragrant spices and fresh fruit. Read on below for Food Network’s top-five mulled drink recipes to find seasonal inspiration for wine, cider and sangria from Rachael Ray, Ina Garten, Alton Brown and more of your favorite chefs.
5. Mulled Cran-Cider — Crimson-colored cranberries add sweetness to Rachael’s fuss-free cider, while ginger promises subtle spice and a welcome bite to the drink.
4. Hot Mulled Cider — Ready to enjoy in a hurry, Ina’s big-batch drink laced with cloves and star anise is a last-minute party favorite that’s made with only a handful of ingredients.
by Maria Russo in Drinks, Recipes, October 1st, 2014
No matter if you’re hosting a crowd this Thanksgiving or preparing a simple meal for your family, you can make the feast feel extra special by shaking up a signature cocktail to pair with the spread. Stick with the warm flavors of fall when planning your cocktail menu, and don’t shy away from pairing the liqueurs with seasonal ingredients like fragrant spices; the more these tastes complement those in your dishes, the better. Read on below for Food Network’s top-five Thanksgiving cocktails to find easy-to-make sippers worthy of the holiday, then browse all of our Best Thanksgiving Cocktails and Drinks.
5. Spiced Bourbon, Beer and Maple Martinis — Laced with a splash of pure maple syrup and garnished with dried chiles, Giada De Laurentiis’ sweet and spicy cocktail is best served cold.
4. Spiked Apple Cider Cocktails — For a pop of freshness, finish each of these rum-and-schnapps-based sippers with a skewer of chopped tart apples.
by Amy Reiter in Drinks, News, August 1st, 2014
Whether you pick up a gallon at the orchard to accompany warm doughnuts or you simply buy a bottle while shopping at the grocery store, you’ll likely find yourself with apple cider on your hands this season. And when that happens, it’s time to mix up a cocktail. When thinking about mix-ins, stick with flavors that will complement the sweet, crisp taste of cider — warm cinnamon, simple fruit juices and sparkling wine are good places to start. Read on below for more ideas, and find Food Network’s top-four apple cider cocktails from Giada De Laurentiis, Alex Guarnaschelli and more chefs.
4. Sparkling Apple Cider Punch — The beauty of Nancy Fuller’s crimson-colored cocktail is that once you prepare one batch of this sparkling cider-cranberry punch, guests can help themselves to it, so you don’t have to prepare cocktails all night long.
3. Spiked Apple Cider Cocktails — For a fresh finish, garnish this rum-laced cocktail with a skewer of apple chunks.
by Allison Milam in Drinks, July 31st, 2014
Americans may be drinking more wine these days than we used to — especially in Washington, D.C., where, it may not surprise you to learn, more wine is consumed per capita than in any other state or district. But that doesn’t mean we know how to properly store and pour it. At what temperature should it be served? How full should our wine glasses be? And are we really supposed to decant?
Here are a few rules of thumb:
Be Chill (But Not Too Chill) About Storage: Ideally, bottles of wine should be stored (preferably, though not necessarily, on their sides) in a cool, dark place — like a basement or closet, if not in a dedicated wine cooler — at temperatures between 45 and 65 degrees F, with 55 degrees F being the sweet spot. Exposing wine to temperatures above 70 degrees F could speed aging or even flatten out the flavors and aromas, Wine Spectator warns. It’s cool to keep wine in your kitchen fridge short term, but don’t leave it there for months on end, as the low temp could damage the corks and, in turn, the wine. Aim to avoid extreme temperature fluctuations and long-term exposure to bright lighting when storing, but don’t freak out if they happen, especially if you’re planning to drink the wine sooner rather than later.
by Ricky Smith in Drinks, July 19th, 2014
Summer may not be the only time for drinking, but it is most definitely, absolutely and the best time. Outdoor barbecues are met with a cold beer. Afternoons on the porch are complete with spiked lemonade. A day spent shading yourself by the pool necessitates a frozen margarita just as much as your favorite pair of sunnies. This week, check out Food Network’s complete guide to summer drinking, and get a rundown of the most-thirst-quenching sips of the season. Hey, even if you’re attached to a blaring AC unit all summer long, you could probably use a cold one.
Sangria is best fixed by the pitcher. Depending on what kind of vino you’re into, Rachael Ray’s White Sangria — complete with ripe peaches, green apples and raspberries — is crisp and refreshing. If you typically go for red, Bobby Flay’s Red Wine Sangria is deepened with brandy, triple sec and pomegranate juice, before orange and apple slices, blackberries and pomegranate seeds are stirred in. Prepare both recipes ahead so the ingredients have time to meld together.
Think about the first time you go to the grocery store or farmers market and see a big display of bright-green watermelons. It’s hard not to pick up one of those beauties and use it in every possible way. But the options don’t end with putting it in a fruit salad or on the grill. Watermelon is also super versatile when it comes to drinks, including cocktails. Adding it in or using it as a base gives any drink that juicy, slightly sweet flavor for which watermelon is known. So check out these one-of-a-kind recipes and start embracing the wonderful world of watermelon cocktails.
Watermelon Mai Tai: A spicier alcohol like rum might not be the first thing you think of when you want to cool off during a hot summer day, but this drink uses it perfectly. With watermelon and lime to cut through the strong flavor of the rum, it goes down nice and smooth. Just don’t let the fruity flavor fool you into having too many.