Tag: cocktails

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

Read more

Live Music and Strong Cocktails at Rachael’s Feedback

by in Events, October 17th, 2015

Rachael Clapping at FeedbackFriday night at the New York City Wine & Food Festival was spent just how you would expect: with dancing, drinks and lots of food. Night owls made their way to The Bowery Hotel in downtown Manhattan, where Rachael Ray and her husband, John Cusimano, brought their signature South by Southwest music and cocktail party, Rachael Ray’s Feedback, to the Big Apple. The Bowery Hotel’s glamorous, luxurious and vintage-style terrace proved the perfect place to unite Rachael and John’s shared love for food and music. Boasting the rockin’ vibes of Austin (the live music capital), special bar bites curated by Rachael herself and libations handcrafted by award-winning chefs, this late-night party bled into Saturday.

Read more

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.

Read more

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.

Read more

8 Apple Cider Cocktails to Try This Fall

by in Food Network Magazine, In Season, September 18th, 2015

apple cider drinks

If you’ve ever gone apple picking, you know that a hot cup of cider is the ultimate treat on a crisp fall day. But the unfiltered juice is too good to be limited to your orchard experiences. It’s equally delicious cold and makes an amazing home cocktail mixer. To get the party started, Food Network Magazine came up with eight fun recipes so you can begin toasting to fall. Get happy hour (and dessert) inspiration from the October issue below and start mixing.

Read more

It’s Island Time: How to Make the Ultimate Summer Cocktail

by in Drinks, July 11th, 2015

If a beach escape isn’t in the cards this summer, ramp up the tropical factor with some island-themed snacks and perhaps a tiki cocktail, to take advantage of the warm weather. The tiki masters behind Chicago’s popular Three Dots and a Dash shake up to 2,000 rum-centric drinks on a typical night.

Beverage director Diane Corcoran oversees the menu of fruity, potent and often flaming combinations, including the classic Mai Tai, the coconut-based Painkiller and the smoky-sweet, summer-ready Bikinis After Dark (recipe below).

“The key to great tiki cocktails is keeping it balanced,” she says. “Use fresh juices — pineapple, lemon and lime — and get flavors from things that aren’t syrup. You can use a lot of fresh fruit and purees without added sugar to get that fruit flavor.”

Read more

5 Cocktails That Were Made for Muddling

by in Drinks, July 11th, 2015

What’s the best way to get the most flavor out of your cocktail? Muddling. The gentle mashing and combining of fruits with other ingredients will help to release fresh flavors and encourage a mingling of your base and spirit. In fact, it may be even more important than shaking or stirring when it comes to creating the perfect summer cocktail. Be careful not to over-muddle when working with delicate herbs such as mint and basil (which will become bitter) or delicate fruits that may benefit from larger pieces (for color and for visual appeal). Rosemary, lemon, limes and sturdier ingredients will be able to stand a heavy muddling. Whether you choose to use a wood, plastic or metal muddler, it’s the ultimate tool to craft these summer cocktails.

Pineapple-Raspberry Rum Refresher (pictured above)

Skip soda water or tonic and use coconut water for your summer cocktail. Melissa D’Arabian gently muddles frozen raspberries before topping with coconut water, pineapple juice and rum. Stir gently and serve with sprigs of mint.

Read more

Spike It: Peach Bellini Party Shots

by in Drinks, July 10th, 2015

Peach Bellini Party ShotsMy 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.

Read more

6 Fruity Riffs on Classic Summer Cocktails — Summer Soiree

by in Drinks, July 9th, 2015

Passion Fruit HurricaneThe 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.

Read more

New Eight-Hour Bourbon Is Not for the Old Fashioned

by in Drinks, News, June 6th, 2015

New Eight-Hour Bourbon Is Not for the Old FashionedKentucky 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?

Read more