by Maria Russo in Drinks, Shows, September 26th, 2015
by Lauren Miyashiro in Food Network Magazine, In Season, September 18th, 2015
‘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.
by Erin Hartigan in Drinks, July 11th, 2015
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.
by Cameron Curtis 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.”
by Jessica Merchant in Drinks, July 10th, 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.
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 Amy Reiter in Drinks, News, June 6th, 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, 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.
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?