by Jessica Merchant in Drinks, Holidays, Recipes, June 28th, 2016
by Amy Reiter in Drinks, News, June 2nd, 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 Lauren Miyashiro in Drinks, Food Network Magazine, Polls, March 18th, 2016
All over the world — for the first time in almost 15 years — people are drinking less alcohol. But there’s one notable exception: folks here in the good ol’ U.S. of A.
by Jessica Merchant in Drinks, Holidays, Recipes, December 17th, 2015
When the sun is out and the grill is fired up, what’s your drink of choice? We’re just now nearing the official start of spring, but the editors of Food Network Magazine have their minds on summer. Answer the questions below to share your sipping preferences, then see how your opinions stack up to others’ in an upcoming issue of the magazine.
by Amy Reiter in Drinks, News, December 3rd, 2015
Words cannot explain just how excited I get about hot chocolate season. I’d never been a huge fan of hot beverages until recently, when I fell down the coffee hole fast and hard. But I always could get down with hot chocolate. And it had to be chocolate — not cocoa. Cocoa could work in a pinch, and I vividly remember drinking it from the packets on freezing cold days after playing in the snow with my brothers for hours on end. But the chocolate. Like sipping chocolate … that’s what dreams are made of.
It all started with Serendipity 3 in New York City, and if I’m being real, then it actually started with the movie Serendipity. I was completely fascinated by the adorable boutique-y cafe in the movie that served what only appeared to be ridiculous frozen hot chocolate.
by Amy Reiter in Drinks, News, November 27th, 2015
The trend pendulum swings — first toward one extreme, and then toward the other. At least that’s true when it comes to what’s cool in cocktails.
One minute bar culture is all about fancy ice cubes — “premium ice,” they call it. “As with diamonds, cocktail ice is judged by its clarity, density, size and cut, all of which add to the quality and aesthetics of the experience,” Christopher Jones wrote a few months ago in a Wired.com piece looking at the “obsessive world of artisanal cocktail ice.”
by Maria Russo in Drinks, Holidays, November 20th, 2015
Soon, when you grab a beer with friends, even if each of you orders a different brand, there’s a pretty good chance they’ll all be made by the same brewer.
The recently announced $106 billion acquisition of SABMiller (which currently makes Coors, Miller, Blue Moon, Hamm’s, Leinenkugel, Grolsch, Peroni and many others) by Anheuser-Busch InBev (Budweiser, Corona, Stella Artois, Beck’s, Leffe, Hoegaarden and many others) means that almost one-third — roughly 30 percent — of all beer sold across the globe will be made by a single massive company.
by Amy Reiter in Drinks, News, November 12th, 2015
Turkey day may be all about the, um, turkey, but that doesn’t mean your Thanksgiving guests won’t appreciate a refreshing sipper or two to celebrate the holiday. This holiday season, instead of serving everyday beer and wine, try infusing some of the flavors of fall, like cranberries and apple cider, into easy-to-make cocktails. Check out Food Network’s best Thanksgiving cocktails below to see how it’s done.
Instead of playing bartender all night and shaking your guests’ individual drinks, mix up Food Network Magazine’s big-batch apple cider-cinnamon punch spiked with apple brandy; let guests help themselves.
by Jessica Remitz in Drinks, October 16th, 2015
Soon even vegetarians and vegans will be able enjoy a nice pint of Guinness. That’s because the stout will no longer include traces of dried fish bladder.
Perhaps you didn’t know Ireland’s favorite beer featured fish bladder in the first place. Indeed, for 256 years, the stout has been filtered using isinglass, a fish byproduct used by some brewers to accelerate the settling of yeast in beer. Most of the bladder is filtered out in the process, but some residue — “minute quantities,” as Guinness put it — may remain.
by Amy Reiter in Drinks, News, September 27th, 2015
What 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.
If your palate yearns for fancy Bordeaux but your wallet insists that you settle for Two-Buck Chuck, the company behind a new device called the Oak Bottle has you squarely in its sights.
The Oak Bottle, billed as “the first for-home-use barrel-aging apparatus,” promises to make your “cheap or average-tasting” wine and spirits far more palatable by infusing them with an oaky flavor in anywhere from a few hours to a few days.