by Allison Milam in Drinks, August 25th, 2016
by Jessica Merchant in Drinks, August 23rd, 2016
Summer is sadly on its way out, and the only logical reaction we have to this conclusion is to raise a glass. But don’t do it alone — toast the season’s end with a crew, and serve any one of our favorite big-batch drinks.
Grab your pitcher by the handle to house Bobby Flay’s zippy, refreshing and crowd-sized Mojito Limeade. Once it’s poured into everyone’s glasses, this triple dose of lime (muddled in with the mint leaves, stirred into a minty syrup, and poured in with the rum and club soda) will electrify the senses.
by Allison Milam in Recipes, July 28th, 2016
I’m getting on the frozen-margarita train! There is a time and a place. Luckily, for us that time and place is right now.
My first-ever margarita was on the rocks with salt — this was how my mom always ordered them, and I didn’t even want to try a frozen one. I thought that a frozen margarita probably came from one of those frozen-concentrate tubes in the freezer. I wanted the real thing; hence my love for rocks and lots of salt. But then! A few years ago I had a frosty mojito and it was to die for. It tasted legit, not like a fake store-bought mix blended with ice. I started making them at home, and then one day, when it was super-hot and we had friends over, I decided to try it with a margarita.
Here’s what makes this magical: frozen coconut-milk cubes! Instead of making ice, a day before (or whenever … I think it’s lovely to have these on hand for a spur-of-the-moment frosty cocktail), pour some coconut milk into an ice cube tray and freeze it. These cubes not only prevent the drink from being watered down by lots of ice, but add some extra creamy coconut flavor. It’s reminiscent of a really good pina colada, but with tequila and lime, and minus the pineapple.
by Jessica Merchant in Drinks, Recipes, July 15th, 2016
With watermelon’s innate sweetness and plentiful water content, you can do a lot more with its pink-hued flesh than just nibble it straight from the rind. On its own, one bite of the fresh, juicy summer fruit is more refreshing than any drink you’d ever sip. Kick back this summer with our favorite watermelon cocktails (and one spiked treat), in all kinds of cooling frozen and iced creations.
For the most-refreshing party trick in the book, carve your watermelon into a cocktail keg and fill it up with a big batch of Watermelon Sours (pictured above). Featured in Food Network Magazine, this swig is a mix of fruity liqueur, gin, sour mix, lime and sparkling rosé for effervescence.
by Regan Burns in Drinks, June 30th, 2016
I was that kid. You know, THAT kid. The kid who only wanted to eat the “red” popsicles and drink the “red” juice and steal the “red” gummy bears from the bowl. I didn’t want grape — ever. In fact, if we had a box of some sort of treats and the variety included grape, I’d eat all the others and leave the grape in there for someone else.
Except nobody ever wanted it, because grape was the worst. The absolute worst.
I didn’t even want the blue raspberry flavor, and that was huge in the ’90s. I was all about the red: cherry, strawberry, watermelon or whatever. That’s the one I loved the most.
In my opinion, strawberry was always the best “red.” I think cherry was more popular among my group of siblings, neighbors and friends, but I didn’t care about that. Strawberry was the only one I wanted.
by Jessica Merchant in Drinks, Holidays, Recipes, June 28th, 2016
Fill your fridge, stock your bar and dust off your cooler. The long weekend is almost upon us, and no emergency trips to the store should come between you and your holiday schedule: sip, dip, repeat. Add a refreshing twist to your weekend plans with these can’t-miss summer cocktails. Whether you’re feeling patriotic or just seeking something new, we’ve rounded up the very best drink recipes to celebrate summer.
Fireworks Red, White and Blue Daiquiris (pictured above)
Three distinct flavors come together to create the patriotic striations in this layered frozen drink. The red layer is made by blending watermelon and strawberries with rum, while the white layer is created with coconut sorbet and lime. Blue curacao and passion fruit liqueur provide the blue layer’s bold hue.
by Maria Russo in Recipes, Shows, June 18th, 2016
I love a good festive cocktail! Short of adding a fiery sparkler, I wanted to make one of the most adorable and delicious red, white and blue beverages we could all serve at our 4th of July barbecues. And I’ve found it.
(FYI: Calories don’t count when you drink cocktails with friends. Let’s make it a thing.)
While margaritas are usually more my speed, I find that mojitos are a more-versatile alternative and tend to be appreciated by all. Tequila is quite a polarizing liquor, and people have strong opinions on it (and let’s be real — memories of bad experiences in college with it), but rum and sugar and lime and mint is a favorite almost everywhere. It’s milder. Not as edgy. A little friendlier. A touch lighter so you can have two cocktails and still be able to walk home. You know?
So what better way to celebrate summer than with a red, white and blue boozy glass? So much fruity flavor in one drink — these could not be more fun.
by Emily Lee in Recipes, June 10th, 2016
Remember those old-school root beer floats you had as a kid, the ones with inches’ worth of foamy soda on top and chilly scoops of vanilla ice cream at the bottom? The three floats the co-hosts of The Kitchen unveiled this morning aren’t like that. They’re better — and boozier. See how Marcela Valladolid, Sunny Anderson and Katie Lee put their signature spins on this dessert-drink hybrid by checking out their next-level recipes below.
by Sara Ventiera in Restaurants, June 1st, 2016
If you retired jelly shots from your drink rotation the day you received your bachelor’s degree, you’re not alone. Yet, recently, the jiggly spiked concoctions have been getting the gourmet treatment from restaurant greats across the country. This renaissance of sweet, chewable booze has got us reconsidering the humble jelly shot as a key component to any good summer party. They don’t have to include neon, radioactive-looking colors either. With that in mind, here are five stunning jelly shots that we’re willing to bet are nothing like the ones you consumed back in the day.
Mint Julep Jelly Shots
The unofficial cocktail of the South gets pared down for size in Food Network Kitchen’s casual take on a classic mint julep. All of the essential flavors are here: mint, sugar and bourbon. Save your good silver cocktail cups for a formal occasion and stock up on disposable plastic shot cups in preparation for your next summer party.
by Emily Lee in Drinks, Holidays, May 27th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
In the not-too-distant past, most Americans had never heard of baijiu. Most probably still have not. But this ancient Chinese spirit — made from sorghum and/or rice — is actually the most heavily consumed alcoholic beverage in the world, due largely in part to an avid fan base in China. The potent liquor (many brands are 100-proof and higher) has recently begun making headway in the United States, particularly at top-tier cocktail bars. With varying flavor profiles that range from gentle (with rice and pear notes) to heady and slightly nutty, this celebratory liquor is joining vodka, gin and the rest of the crew as a popular spirit. Read more
This weekend, whether you’re heading to the beach with your picnic basket or hunkering down with friends and family in your own backyard, you’ll want to ensure your food and drink supplies won’t run low. (But mostly, the drink supplies.) We suggest you leave the elaborate craft cocktails to the mixologists and focus instead on making big, refreshing, fruit-filled pitchers that won’t run dry after two or three pours. From sweet sangria to a tart, booze-free lemonade, here are our best big-batch drinks for your Memorial Day celebration.
Rose Sangria Spritzer
Round out a summer meal by serving this light spritzer alongside smoky grilled meats. Instead of the dry red wine typically found in sangria, try rose wine — a lighter option that emphasizes the sweetness of the fruit.