by Amy Reiter in Drinks, News, June 6th, 2015
by Amy Reiter in Drinks, News, May 27th, 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 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 Jessica Merchant in Recipes, May 8th, 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 Chaplin in Drinks, May 2nd, 2015
Hey hey! My name is Jessica and I can’t stop spiking my recipes. I’m here to share them with you in hopes that we can chat over a cocktail-inspired snack.
Let’s talk boozy, frozen treats just in time for the warm weather that is right around the corner. I’m all about a fabulous dessert in the evening, when you’re sitting on the porch as the humidity dies down and fireflies (do you call them “lightening bugs”?) whiz by. Or something frosty that would make for the perfect happy hour treat works, or heck, even a lunchtime dessert with friends is great too. I’m a fan of a lunchtime dessert on a random Wednesday when you’ve just had it with the week — something that cures all.
A spiked granita filled with coffee and sugar and booze sounds just about right when you need to cool down or chill out, right?
by Maria Russo in Drinks, Holidays, 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 Ricky Smith in Drinks, Recipes, March 28th, 2015
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.
by Lindsay Damast in Drinks, Recipes, February 13th, 2015
A cup before work, a cup to get through 3 p.m. — why not have a cup during happy hour? Coffee cocktails might be exactly what you need: something that melts away the stress of the day while simultaneously boosting your energy for late-night laundry. Add in some rum or chocolate, and you’ll enjoy your caffeine fix more than ever. Whether you’ve just finished a big dinner with friends or you’re spending a Friday evening in alone, these sips are sure to put a smile on your face.
Pitch-Dark Coffee Stout (pictured above)
Why not have both brews—coffee and beer—at the same time? Coffee liqueur and espresso give you a bit of a jolt while stout rounds out the richness of the drink.
by Allison Milam in Drinks, Holidays, December 11th, 2014
When temperatures plummet to polar lows every February, our tastes turn toward steaming escapes, namely gallons of rich hot chocolate. Those marshmallow-topped mugs are unrivaled warmers after a good romp in the snow or on wintry movie nights. For those with a daily habit, even extra-dark hot chocolate can become too tame.
Just in time for the next snowfall, the clever culinary wizards in our Food Network Kitchen devised five devilish hot-chocolate cocktails that have been spiked, spiced and garnished to keep those of us with more adventurous — or adult — palates ladling mugfuls all winter long. From a rum-and-coconut twist that will take you to the tropics (now, on a plane, please?) to a White Hot Russian that proves white chocolate won’t go down without a fight, these are decidedly not your children’s cups of cocoa. Click the play button above to watch the cocktails being made.
Watch our Food Network Kitchen make five clever hot-chocolate cocktails here and get the recipes.
by Maria Russo in Drinks, Holidays, November 22nd, 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.
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.