Crème de violette was a part of pre-Prohibition American cocktails like the Aviation and Blue Moon. Until a couple years ago, it was no longer available in the U.S. Rothman & Winter is now ensuring we get our pretty purple cocktails, and its crème de violette is widely available for under $25.
Made with violets, it has a light floral aroma and a pleasing sweet taste. If you like old-fashioned violet candies, you’ll love crème … Read more
Voyant Chai Cream Liqueur tastes like a cold chai latte with a little liquor thrown in. Made with rum, cream, black tea and other spirits and spices, this creamy liqueur has a little bit of sweetness balanced with a gingerbread-cookie spice flavor that is smooth and pleasing.
Tea liquors and liqueurs–and, in fact, tea in general–is hot in mixology right now. I’ve yet to see a cream product with this flavor on the scene, and … Read more
This recipe for Spanish-style meatballs packs a lot of flavor into a very small package. They’re perfect for cocktail parties. Tapas, small plates, hors d’oeuvres… whatever you want to call them, appetizers are my favorite kind of food! You can use the ground meat of your choice, but I recommend mixing lamb and beef for a rich, exotic flavor.
¼ lb ground lamb
½ lb ground beef
¾ cup dry bread crumbs
… Read more
Cold cocktails should be served in cold glasses. But there are different to chill a glass. Don’t worry; they all work well! It’s just a matter of choosing the method that works best for your situation.
Here are the ways you can chill your cocktail glasses:
Keep glasses in the fridge or freezer. This is the easiest method but only if you have the room to do it. Works great for a small gathering or … Read more
Vietnamese-style spring rolls are like a delicious shrimp salad wrapped up into the perfect warm-weather finger food! Sometimes called summer rolls, this appetizer tastes fresh and light.
While there are a lot of ingredients, most of the work is just chopping and assembling. So don’t let the long recipe fool you into thinking these are difficult to make!
I’ve chosen my favorite fillings, but feel free to substitute. Cilantro is a great addition, as are … Read more
Keeping a big bowl of punch chilled can be tricky. You don’t want to use standard ice cubes, because they will melt fairly quickly and water down your punch.
The best way to keep your punch cold is with a large block of ice. A pretty way to do this is to make an ice ring filled with fruit or other garnishes. Here’s how:
Find a large bundt cake pan or other large, metal form … Read more
This appetizer will lend an air of sophistication to your cocktail party, even though it is super easy to make. Anything with this many foreign words in it has to be good, right?
I was inspired to create this recipe because I had a little bit of leftover champagne that was about to go flat. But you could easily use a dry white wine instead if you didn’t have any bubbly on hand.
For mushrooms, … Read more
St. Patrick’s Day may be about drinking, but you still have to eat! Here’s a fun way to turn the classic corned beef and cabbage meal into a finger-food appetizer for your Irish festivities this year.
Erin go Bragh!
6 Savoy cabbage leaves
½ cup stone-ground mustard
2 slices dark rye bread
½ lb corned beef
Trim off the white core at the bottom. Steam cabbage leaves for no more than 2 minutes. … Read more