Aperol Sour: A Cocktail Treat
My sweet tooth makes me shy away from bitter liqueurs. I know the world loves Campari and I’ve tried but just one sip and my mouth always puckers so tightly my tongue has to move out of the way. Very...
View ArticleAperol Sweet and Sour: A Great Party Drink for the Super Bowl
This weekend will find many of us giving or attending parties. Long parties. That Super Bowl stretches for four hours. During that time, we will all munch and we will all imbibe. A responsible host...
View ArticleThe Italians Are Coming: Aperol to the Beverage Rescue
It’s a dinner party for Suzen and me tomorrow. Small in number but wide in flavor interests. We have four guests coming and there will be a fresh corn salsa that all will enjoy. After that, it can be...
View ArticleAperol St. Germain Sour: A Cocktail Gateway to Flavor
Two very popular liqueurs are Aperol and St. Germain. Popular and so different. St. Germain, made from the flowers of elderberry bushes, is sweet. I always detect grapefruit, but others get peach,...
View ArticleRuby: Grapefruit, Aperol, St. Germain and, of course Vodka
Neglect. It’s an awful thing. And to be big and luscious and still be neglected makes aboslutly no sense. Uh, no, I did not misspell abosolutly up above and here. It’s a pun. This is a vodka drink....
View ArticleWatermelon Lime Agua Fresca and Coctail from Rick Bayless
Mexican food maven, Rick Bayless, has a wonderful new book. Frontera: Margaritas, Guacamoles and Snacks offers sensational ideas from his famed Frontera Grill restaurant. Here’s a beverage idea, a duo...
View ArticleThe Harlow from The Spotted Pig
Having brunch? Want something far, far beyond a mimosa? Read on. In the West Village on 11th Street, just past Hudson, there is The Spotted Pig, the extraordinary restaurant from April Bloomfield....
View ArticleHot Mango Muddle Cocktail
We were just in the market and I told my wife, “I need a fresh peach.” My wife is pleasant and understanding but can at times be overwhelmed by my requests, my senseless requests. “Brian, it is...
View ArticleMadam Rêve from Experimental Cocktail Club
I have an Italian friend who is a lovely man. And forceful. “Drink this,” he put a glass in front of me. “You’ll like it.” I looked at it. Strange color, not bad, just a little strange. “Don’t look....
View ArticleWatermelon Spritz from Aperitivo by Marisa Huff
Ooops. Ya gotta be careful. Adding Prosecco as the last ingredient here has alcohol hitting sugar and you can generate foam. But I found it fun to let my tongue tangle in those bubbles and...
View ArticleGin and Aperol Lively Cocktail
I had gin. I had Aperol. I wanted to combine them. A quick search found this recipe on Epicurious. There it is called Gin and Aperol for the Win. I’m calling it Lively instead because I am leaving out...
View ArticleBest Possible Whisky Sour or L’Enfant
I know, people think of the Whisky Sour as a rather Old Fashioned beverage. Pun intended, thank you. And the classic recipe can be very simple, starkly simple. On the Crown Royal website, they propose...
View ArticleAccelerated Grapefruit Grabber
I am a fan, a devoted fan, of Crème de Pamplemousse Rose from Combier. That’s grapefruit liqueur for here in America. This recipe comes from their website but I’ve changed the name to reflect the zing...
View ArticleAperol St. Germain Sour: A Cocktail Gateway to Flavor
Two very popular liqueurs are Aperol and St. Germain. Popular and so different. St. Germain, made from the flowers of elderberry bushes, is sweet. I always detect grapefruit, but others get peach,...
View ArticleRuby: Grapefruit, Aperol, St. Germain and, of course, Vodka
Neglect. It’s an awful thing. And to be big and luscious and still be neglected makes aboslutly no sense. Uh, no, I did not misspell abosolutly up above and here. It’s a pun. This is a vodka drink....
View ArticleWatermelon Lime Agua Fresca and Cocktail from Rick Bayless
Mexican food maven, Rick Bayless, has a wonderful new book. Frontera: Margaritas, Guacamoles and Snacks offers sensational ideas from his famed Frontera Grill restaurant. Here’s a beverage idea, a duo...
View ArticleThe Harlow from The Spotted Pig
Having brunch? Want something far, far beyond a mimosa? Read on. In the West Village on 11th Street, just past Hudson, there is The Spotted Pig, the extraordinary restaurant from April Bloomfield....
View ArticleHot Mango Muddle Cocktail
We were just in the market and I told my wife, “I need a fresh peach.” My wife is pleasant and understanding but can at times be overwhelmed by my requests, my senseless requests. “Brian, it is...
View ArticleMadam Rêve from Experimental Cocktail Club
I have an Italian friend who is a lovely man. And forceful. “Drink this,” he put a glass in front of me. “You’ll like it.” I looked at it. Strange color, not bad, just a little strange. “Don’t look....
View ArticleWatermelon Spritz from Aperitivo by Marisa Huff
Ooops. Ya gotta be careful. Adding Prosecco as the last ingredient here has alcohol hitting sugar and you can generate foam. But I found it fun to let my tongue tangle in those bubbles and...
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