A study shows there are four different "vinotypes" and that people should pick wines they like, rather than always going with what a server recommends.
One sip of this scarily good cocktail will have you fixing for a refill faster than you can say "Beetlejuice" three times.
With a few simple tradeoffs, you can customize your cocktails to stay on track with your health, so you can modify — not sacrifice — your vices.
I have fallen in love with tequila. It’s not the same tequila we drank in college with a worm at the bottom. Tequila is the new vodka. It’s the perfect summer drink. Today’s tequila is fresh and tastes clean. I enjoy it best on the rocks with fresh lime juice. Sometimes with a bit of hot pepper added (burns calories right?), and sometimes with fresh mint.
The holiday season is a time of celebration, which means many parties to attend, toasts (not the avocado kind) included. So, you might as well make sure your cocktails are chock full of healthy ingredients (hello, matcha tea, carrot juice, and fresh-pressed beets) to help balance out the role that alcohol plays in your cup of holiday cheer. That’s the kind of inspiration you get hanging out with Grant Wheeler, the beverage director at Den Hospitality, which owns super trendy cocktail bars The Garret East and The Garret West in Manhattan. Wheeler’s a big proponent of shaking and stirring with superfood mixers.
If you’re going for a more festive look, you could freeze toy spiders or bugs into your ice cubes to give your Halloween punch a more creepy-crawly feel. Apple Bobber Bourbon Punch (serves 8-10 people) INGREDIENTS 2.5 cups bourbon 2 cups unfiltered, all-natural apple juice 1.25 cups fresh lemon juice ⅓ cup of simple syrup Apple and lemon slices for garnish DIRECTIONS Combine all ingredients in a punch bowl over large ice cubes (for example, king cubes) or an ice block.
Cookbook author and food stylist Diana Yen of The Jewels of New York is sharing a week of spooky cocktails that will wow guests at your Halloween soirée. Tune in for more ghoulish and delicious libations! Inspired by Snow White’s poison apple, this caramel appletini is sure to seduce. (Photo: Diana Yen) By Diana Yen Poison Caramel Appletini Serves 1 Inspired by Snow White’s poison apple, this caramel appletini is sure to seduce.
Contributed by Kara Newman The Paper Plane—a straightforward box-step of a recipe made with precisely equal proportion of four ingredients—may be the best bourbon cocktail that you’re not drinking. You should be. Though it’s easy to put together and it’s plenty easy-drinking, it offers a complex flavor profile: still bright and fresh, but with enough heft to make it autumn-appropriate. Bonus: If you’re not quite ready for a full-on bourbon bomb of a drink (like an Old Fashioned or a bourbon-based Manhattan), this drink involves only a moderate amount of whiskey.
It seems like Julep and Margarita season was just beginning a couple of weeks ago. Where oh where did summer go? Now there are only a couple of weeks left before the official start of autumn (gasp).
We’ve made hundreds of cocktails, and it’s helped us narrow down the stuff that you actually need if you want a tidy, efficient, and functional bar cart.
Yes, you’ll find music, food and booze. But let’s be honest — the greatest assets of these sky-high, swanky bars are their panoramic city views.
Did you know that your drink says all kinds of things about you? Well, it does. Beverages are notorious for telling everyone everything — and yet nothing — when you walk into a room.
By Elizabeth Pearce for Edible New Orleans Peruse travel sites like Yelp and Trip Advisor and you will see that topping most “to do” lists of visitors to New Orleans is “Drink a Hurricane.” Poke around most New Orleanians’ attics and you’ll stumble on a dusty Hurricane glass from Pat O’Brien’s, usually stuffed with old Mardi Gras beads, which gets hauled out once a year to adorn a mantel during Carnival. Despite New Orleans’ proximity to the Caribbean, rum was never the go-to spirit for the French colonists who settled here in the 1700s. Summer Cocktails: 8 Party Perfect Libations Americans brought their taste for whiskey to Louisiana after we joined the United States with the Louisiana Purchase in 1803. When Louisiana started making sugar in the 19th century, some plantations distilled a rumlike product called tafia, but this was created strictly for home consumption.
There’s an entire world of sparkling brunch drinks out there — some of them just as easy as adding Prosecco to OJ and many of them way more exciting.
Times like these call for a drink—one that nods to the promise of spring and the happier (er, warmer) times ahead, but also nods to the current miserable (er, cold) reality across much of the country.
Traditionally made with brandy (and more recently, bourbon), New Orleans–style Milk Punch wears a mask of its own: It’s quietly potent, sneaking up on drinkers after a few easy-going glasses.
Bookstores recently got a new guide to executive boozing in the form of "Mint Juleps with Teddy Roosevelt: The Complete History of Presidential Drinking." These eight stories were our favorites-- all the presidential bathtub gin that’s fit to print.
There’s nothing wrong with a good, old-fashioned old fashioned. It’s a tried-and-true classic. But sometimes it’s nice to change up the formula—which is why we’re so into this burnt sugar variation.