New Year’s Eve and New Year’s Day are both Champagne-drenched holidays. Here, tips from star chefs and mixologists on how to make the most of two days full of sparkling wine.
Fantastic Scotch suggestions for the Anchorman character in you.
Egg Nog isn't the only creamy cocktail for the holidays. Here, a recipe for festive milk punch.
Talented mixologist and co-owner of Pint & Jigger in Hawaii, Dave Newman shares excellent tips for buying spirits.
Santa doesn't get milk in my house. Instead, on Christmas Eve my family always sets out a plate of cookies with two glasses—one filled with sherry and the other with port. Growing up in Sonoma County, it always seemed perfectly logical to me. No one in my family drank milk—we drank wine with dinner and on special occasions, like birthdays or Christmas, we drank port with dessert. Why anyone would force Santa to eat his cookies with a bland glass of milk rather than a sweet and supple glass of port that so perfectly paired with my mother’s peanut butter blossom cookies was beyond me. But I figured my parents just knew Santa (and wine) better than other families. The port also provided an explanation as to why Santa never wrapped the presents for my siblings and me—he was too buzzed to even attempt it. Read more >
Thanksgiving is undeniably a holiday that celebrates cooking. But that doesn’t mean bartending should be forgotten or brushed aside. Along with baking and roasting, Thanksgiving is a great chance to perfect your mixology skills. Here, five festive drinks so good they’ll rival the pumpkin pie.
Sparkling Pomegranate Punch: Easy to make for a crowd, this bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.
Pomme en Croute: This apple-scented cocktail is a riff on the Brandy Crusta, a classic Cognac cocktail first made in New Orleans in 1852. This version calls for appley Calvados in place of the traditional Cognac.
Rosé Sangria with Cranberries and Apples: Strong but not overly sweet, this seasonal sangria is nicely spiced with cinnamon, anise and cloves. It includes just enough crushed red pepper to give it a tiny kick.
Pomegranate Margaritas: It may not seem like the season for margaritas, but it definitely is the season for these sweet-tart margaritas made with ruby red pomegranate juice. Make one big batch and serve in a pitcher at the table.
Gaelic Punch: A terrific end-of-the-meal cocktail, this hot whiskey punch is best made with a young Irish whiskey. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth.
Tart, vibrantly colored cranberries aren’t strangers to cocktails. While the age of the Cosmopolitan may be over, you’ll still see someone sipping a vodka-cranberry at almost any bar in the country. But now that cranberries are in season, creative bartenders across the land are using the Thanksgiving staple in ways that will get seasoned cocktail drinkers to take notice. READ MORE>>
It’s a good time to be a cider drinker. Between the craft ciders coming out of the Northeast and Pacific Northwest and the funky, tart bottles finding their way here from Spain, there’s a wide variety to choose from. One of the newer trends is hopped cider, which is flavored with the same types of hops used in beer. Here, five hopped ciders to try now. READ MORE>>
The blushing skin and crisp, sweet aroma of a fresh apple is as much a symbol of autumn as a knitted scarf. Apples get a lot of play when the weather cools, baked into buttery pies or juiced and mulled with cinnamon sticks for warm cider. But the fruit also has a long history in distillation. And for those of us who prefer to drink our apple-a-day, fall is a great time to explore these complex pours. Read more >