A slow cooker is an ideal way to make and serve a warm cocktail for a party: Throw the ingredients into the cooker several hours before guests arrive and the cider will bubble away, making the whole house...
Author: Sarah DiGregorio
This punch is made with cachaça, the national spirit of Brazil, made from fermented sugar cane juice. Increased interest in the liquor, and Latin American cuisine, has brought several brands to American...
Author: Florence Fabricant
Here's something to do with those rapidly ripening bananas on the kitchen counter. Simple syrup can be made ahead of time and kept in your fridge, and the basic ratio is one part sugar to one part water...
Author: Rosie Schaap
Author: Jonathan Miles
Author: Mark Ellwood
Author: Abdul Tabini
Author: Rosie Schaap
This Jamaican drink, traditionally made with hibiscus flowers and spices, is both bracing and thirst quenching. If you'd like a boozy version, it can serve as the base for a rum punch. Or follow the advice...
Author: Rosie Schaap
Traditional mulled cider is cozy and fragrant, but sometimes tastes a little too much like potpourri. In this version, toasted cardamom, allspice berries and black peppercorns provide sophisticated spiciness,...
Author: Sarah DiGregorio
This cold-brewed iced tea comes from Maricel Presilla, who serves it at her Latin restaurant Zafra in Hoboken, N.J. Oolong tea scented with osmanthus flowers, or with a sliced peach and its pit, suggests...
Author: Harold Mcgee
Author: Rosie Schaap
Author: Toby Cecchini
This drink needs no introduction, and it's a good reason to have coconut cream, pineapple and maraschino cherries in the fridge. Try raising the bar with Italian maraschinos. (The New York Times)
Author: Rosie Schaap
Author: Harold Mcgee
Author: William L. Hamilton
Author: Peter Meehan
Author: Elaine Louie
Author: Rosie Schaap
Author: Mark Bittman
Author: Rosie Schaap
Author: Mark Bittman
Author: Elaine Sciolino
Author: William L. Hamilton
Author: Rosie Schaap
Author: Florence Fabricant
Author: Jacques Pepin
Author: William L. Hamilton
Sorel liqueur, a newer liquor with notes of hibiscus, ginger, cinnamon and clove, can be found at a well-stocked liquor store. It can also be used to perk up Manhattans or margaritas. Here, it gives a...
Author: Rosie Schaap
Author: Florence Fabricant
This preppy staple is given an upgrade with a splash of triple sec and a great big curl of orange peel. It's the color of a summer sunset. (The New York Times)
Author: Rosie Schaap
Redemption has arrived for the frozen drink, which in the late 20th century all but ruined the reputation of the daiquiri and margarita as serious cocktails. Absinthe provides a note of anise to this refreshing,...
Author: Robert Simonson
Author: Peter Meehan
Author: Eric Asimov
Author: Eric Asimov
A slow cooker is an ideal way to make and serve a warm cocktail for a party: Throw the ingredients into the cooker several hours before guests arrive and the cider will bubble away, making the whole house...
Author: Sarah DiGregorio
Author: Toby Cecchini
Author: Rosie Schaap
Traditional mulled cider is cozy and fragrant, but sometimes tastes a little too much like potpourri. In this version, toasted cardamom, allspice berries and black peppercorns provide sophisticated spiciness,...
Author: Sarah DiGregorio
This punch is made with cachaça, the national spirit of Brazil, made from fermented sugar cane juice. Increased interest in the liquor, and Latin American cuisine, has brought several brands to American...
Author: Florence Fabricant