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Mouthing Off

By the Editors of Food & Wine Magazine

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Drink This Now

A Hot Campari Cocktail for Christmas

Bracingly bittersweet and vibrantly red, Campari is a home bar staple for Negroni lovers everywhere. But the herbaceous aperitif is more versatile than you think.

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The Usual

Pomegranate Juice and Rye Make an Amazing Holiday Cocktail

Cookbook author Maria Helm Sinskey’s favorite holiday cocktail is a mix of freshly squeezed pomegranate juice, rye, burnt orange zest and a little simple syrup.

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Video Spotlight

Milk Punch is the New Eggnog

*MILK PUNCH: * *LINK: * http://bcove.me/czhxs61p *EMBED: *

Creamy, frothy and boozy, milk punch is an incredible holiday cocktail that’s perfect for making ahead for parties.

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Drink This Now

5 Clever Ways Mixologists Are Reinventing Eggnog

Are you in an eggnog rut? Want to shake things up this season? So do bartenders across the country. Here, five fun new ways the experts are reinventing eggnog.

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The Usual

Quince is the Key to Delicious Winter Cocktails

Akasha Richmond's favorite winter cocktail is made with tart quince. 

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At-Home Mixologist

How to Make the 8 Most-Searched Cocktails of 2014

Today, Google released lists of the top search terms used in 2014, including the eight most-searched cocktails. Here are the eight recipes that the Internet needs to know.

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Drink This Now

The World’s Most Expensive Mulled Wine, and 5 Ways to Make a Much Cheaper Version at Home

Mulled wine is a cold-weather classic. Warm, rich and spiced—it's perhaps the second coziest beverage in the world (behind hot cocoa). But is it worth nearly $100 for just one glass? 

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Drink This Now

The Ultimate Hanukkah Cocktail from the Ultimate Holiday Bar

Here's the best, booziest way to use chocolate gelt. 

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Make This Now

John Besh Wants You to Age Your Eggnog

During the holidays at Domenica in New Orleans, chef Lisa White serves up this delicious aged Creole eggnog. Try this recipe now, and pop it open on Christmas Day.

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Drink This Now

How Alex Stupak Reinvented the Michelada

Traditionally, a Michelada means beer poured over ice with salt, lime and, if you’re in Oaxaca, a spicy sauce. But at Empellón Al Pastor in New York City, Alex Stupak is breaking the drink down and rebuilding it into 10 brilliant new cocktails.

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