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At Prime Meats, Frank Falcinelli and Frank Castronovo aim to evoke the late 19th century with riffs on classic drinks...
Ken Oringer preheats the Thermos he uses to transport his deliciously spiced cider by filling it with boiling water a...
This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.
Faced with two half-empty bottles of Zinfandel, F&W Test Kitchen supervisor Marcia Kiesel came up with this warm ...
"This sidecar is the Domaine de la Romanée-Conti of cocktails," says Mark Mendoza of L.A.'s Sona.
Beaker & Flask in Portland, Oregon, features Kevin Ledwig's drink experiments—wacky and elegant. His simple New ...
The ingredients for Andreas Viestad's fiery Bloody Mary all come from his garden. Like a classic Bloody Mary made wit...
John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice...
When watermelon is in abundance, this is a great way to use it. Bobby Flay purees seedless watermelon chunks, then s...
When he's grilling for pleasure on a hot summer night, Francis Mallmann invariably has a cool cocktail in his free ha...
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