Not only does it take up less space than a traditional punch bowl, but it keeps the punch safe inside a closed container. Attractive and practical!

And, you know, it would make a pretty good gift. As of posting date, it’s on sale for $40.

Apothecary Beverage Dispenser @ Z Gallerie

Holiday punch recipes from Drink of the Week

Campari Poached Pears with Raspberry Sauce
created by Chef Nancy Verde Barr

2 cups cranberry-raspberry juice drink
1 1/4 cups sugar
1/2 cup Campari
3 3xl-inch strips orange peel (orange part only)
6 Bosc pears (each about 7 ounces)
1 lemon, cut in half
1 10-ounce package frozen raspberries in syrup, thawed
4 tablespoons orange liqueur
2 tablespoons red currant jelly
1 cup mascarpone cheese (about 8 ounces)
2 tablespoons powdered sugar
Fresh mint leaves

Combine 2 cups cranberry-raspberry juice drink, 1-1/4 cups sugar, 1/2 cup Campari and orange peel strips in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Cover and reduce heat to very low, keeping poaching liquid hot.

Peel pears, leaving stems attached. Rub pears all over with cut lemon halves. Using melon bafler, remove cores through wide end of pears, then cut thin slice off wide ends so that pears can stand upright. Add pears to poaching liquid. Simmer uncovered over medium-low heat until pears are tender, turning occasionally, about 20 minutes. Cool pears in poaching liquid. Refrigerate until cold, at least 6 hours.

Puree raspberries with their syrup, 2 tablespoons orange liqueur and currant jelly in blender. Strain raspberry sauce through fine sieve. Chill until cold, about 1 hour. (Pears and raspberry sauce can be prepared 1 day ahead. Cover separately and keep refrigerated.)

Whisk mascarpone, 2 tablespoons powdered sugar and remaining 2 tablespoons orange liqueur in bowl to blend.

Spoon some raspberry sauce onto plates. Stand pears upright in center of sauce. Spoon dollops of mascarpone mixture alongside. Garnish with mint leaves and serve.

Photo & recipe courtesy Campari

At around $20 a bottle, 1.0.1 Vodka is a good deal considering the high quality of the spirit. This grain vodka has a strong nose and soft, smooth mouthfeel.

The flavor is smooth, but with a bit more bite than most other American-made vodkas. But this is a good thing. The hint of spice makes it a good candidate for a great vodka and tonic.

If you’re a Ketel One drinker, 1.0.1 could be the new vodka for you. If you tend toward Skyy vodka, the character of 1.0.1 might be a little more than you’re used to.

1.0.1 Vodka
Vodka drink recipes

Sparkling Rye Cocktail

1 oz. rye whiskey
1/2 oz. red grapefruit juice
1/2 oz. simple syrup
Sparkling wine

Pour the rye, grapefruit juice and simple syrup into a chilled champagne flute. Then pour in chilled sparkling wine.

past Drink of the Week Cocktails
more Champagne Cocktails

Happy Thanksgiving!

Enjoy a potpourri of Thanksgiving links:

Manly Ways to Prepare Turkey Mental Floss
The History of Thanksgiving- The History Channel
A fruitful and liberal harvest - Boing Boing
Thanksgiving Toast
Thanksgiving 2008 - The Food Network
Pumpkin Liqueurs
Pumpkin Martini
Why do the Lions & Cowboys always play on Thanksgiving? - Mental Floss
Top 10 Thanksgiving Drinks - College OTR

Just looking at it you can tell it’s different. Most gins are clear because they are distilled twice — once before the herbs are added and once after. TRU2 is made with 14 botanicals and only goes through one distillation, which is why it has a distinctive amber color.

The makers of TRU2 say the single distillation and array of infused flavors are part of the original 16th century way of making gin.

I expected flavor overkill after reading the list of ingredients (juniper berries, fresh lavender, fresh lemon zest, angelica root, orris root, coriander seeds, cardamom, vanilla beans, cloves, fennel, cinnamon, allspice, chamomile and star anise). However, I was surprised with a smooth gin that was lightly infused with citrus and spice flavors.

When comparing it to Citadelle, a similarly priced gin of good quality, the differences go beyond color. TRU2 was far more layered and interesting, without tasting “flavored.” Citadelle is a fine gin, but when compared side by side I found it harsher and thinner next to TRU2’s smooth taste and heavy mouthfeel.

A dry martini is the test of a good gin, and TRU2 passed with flying colors. Because of the citrus notes, I skipped the olives and went with a lemon twist. It was one of the best martinis I’ve ever had.

TRU2 Gin - Modern Spirits
more liquor reviews

I tried a drink called “Blood & Sand”, a concoction of Scotch, Cherry Ale, Vermouth and the aforementioned Orange Foam. My companions tried a drink called “Swedish Fish” that tasted like the famous candies. At Tailor, the drinks are art, every detail a critical step in the experience. One cocktail we tried was even served in vintage 1940s glassware. That touch gave it that extra bit of uniqueness.

Next time you are in New York City, I suggest you head downtown to Tailor for a cocktail or two.

Tailor
525 Broome Street
New York City

more bars and lounges

Rosso & Bianco has some solid offerings for $12 a bottle (I got mine at the tasting room, and it was $11 there).

You can feel comfortable bringing this wine as a host or holiday gift or serving it at your holiday gathering.

The 2006 Pinot Grigio is a light and fruity white, perfect on its own or with a turkey dinner.  The 2006 Shiraz is spicy without being overpowering like some lower-priced wines in this variety.

These two standouts taste like $25 wines for less than half the price.

Rosso & Bianco is one of Francis Ford Coppola’s wineries. (His movie memorabilia and a couple Oscars grace the tasting room) And, in general, it’s hard to go wrong when buying from one of his brands. They are usually good wines at a good price.

Pumpkin pie with brandy

Bourbon pumpkin cheesecake

Pumpkin cake with whiskey whipped cream

Pumpkin rum cake with brown sugar icing

Pumpkin mousse parfaits (pictured)

Photo credit: azcentral.com