Mixologist and co-founder of Liquid Lab NYC Parker Boase breaks down his Midnight Detox cocktail, which uses activated charcoal, turmeric, and other healthy ingredients.
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.
McCartney is also a founder, along with her father Paul McCartney and her sister Stella McCartney, of Meat Free Monday, a nonprofit that advocates for meat-free eating at least one day each week. It’s also great mixed with fresh fruit juice, and here I’ve chosen pomegranate and orange to give it a real zing for a brunch menu.
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.
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.
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).
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.
While the process of “mulling” wine with spices dates back to Roman times, the word glogg—which once described a mixture of wine (dry red and port together, generally), a spirit (cognac) and spices, heated up—first appears in print in 1870 as the shortened version of “glödgad vin” or “glowing wine.”
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.
The Melting Olaf: A clear cocktail for those parents who have seen “Frozen” exactly 14 times too many, and will get their fill of miniature Annas and Elsas come Halloween night.
The oldest restaurant and bar in Portland was first established in 1879, when it was called the Bureau Saloon. It’s known for its turkey dinners, its stint as a speakeasy during Prohibition (when Manhattans were served in coffee cups) and a cameo in Gus Van Sant’s My Own Private Idaho. Here's the lowdown on that and nine other great watering holes.
FAT-WASHING—A SIMPLE AND clever technique for getting certain flavors into cocktails—took the form of bacon flavoring for many years. We’d see bacon-washed vodka in Bloody Marys and bacon-washed bourbon in Mint Juleps. Now crafty cocktailians are moving beyond grease into other fatty liquids such as coconut, olive oil, cocoa, butter, and even nut fats.