DOTW reader Gini was wondering what the right ingredients were for a Spanish Coffee. We did a bit of
digging and found that Gini was on the right track with the recipe she sent us:
Ingredients
1 oz cognac or brandy
1 oz Kahlúa
Fill with strong coffee
Whipped cream on top (optional)
Instructions
Serve in a large espresso glass or footed mug.
We also found several variations on the theme including one that replaces … Read more
If you need a New Year’s resolution, we recommend vowing to use fresh juices in our cocktails whenever possible. This means buying fresh lemons, limes, and other citrus and hand squeezing the fruit for every libation. Although these is some elbow grease required, you guests and your tastebuds will thank you.
Of course, if you don’t have the resolve, most supermarkets these days carry a dizzying variety of fresh juice. So go crazy and experiment! … Read more
Recently introduced to the US, Canton – Indochine Originale, is a modern interpretation ginger-infused elixirs created in French Indochina during the 19th century. Canton is a super-premium ginger liqueur, handcrafted from an infusion of cognac with rare baby ginger, ginseng, vanilla beans, and a touch of honey.
The bottle, made to resemble a bamboo stalk, is one of the more creative we’ve seen.
The nose is unmistakably ginger. It does overpower, but I love it.… Read more
Eggs are one of the best drinking foods around. They were common fare at most bars a hundred years ago. They were served hardboiled with salt or picked in a vinegar brine.
What makes the egg so special? An egg is packed full of protein in the whites, while the yolk contains fats (the OK ones) and other good-for-you nutrients. Eggs even contain the amino acid, cysteine, that helps to battle the effects of the … Read more
I was recently in Vegas for a whirl wind 30 hours to attend Blogworld with the FM crew. After landing and attending the show, we set out to try some of the bars on the strip (there are a few).
First stop, the Irish Pub at NewYork NewYork for a few pints of Guinness (duh!). Next, we paused at a very tired cocktail lounge off the casino at the Excalibur. Trying to keep it simple, … Read more
A new year needs a bright new drink. Sure, it is still the dead of winter but spring is right around the corner. This cocktail sent in by Jen C. should help break through the gloom. Thanks Jen C.!… Read more
“Resolushun: 2 martiniz, not 3.”
All the best in 2008 from Drink of the Week!… Read more
As we close the bar on 2007, I felt it appropriate to take a look back. Sure everyone does these lists, but it is fun to look at the year that was. I I figure, hey! why not?
So with out further ado, here are some of my favorites from 2007.
Cheers!
January
– Gin, The New Vodka?
– Super Bowl Cocktails
– Top 10 US Party Cities
February
– Suck & Blow
– Presidential … Read more
Welcome to New Year’s Eve Weekend, 4 nights where we can all let loose and still have a day to recover. I thought we should take a moment to cover the basics for survival of all the drinking to ensue.
First, an article on mixing great drinks at home, not only will this help stretch your drinking budget, but using fresh mixers and premium spirits will help to ease that New Year’s Day Hangover. Don’t … Read more
New York City’s Michelin-starred restaurant, Del Posto (owned by Mario Batali, Joe Bastianich and Lidia Bastianich), has put a new twist on an old favorite this holiday season with Del Posto’s Blood Orange Bellini. In keeping with its use of seasonal ingredients, Del Posto’s Blood Orange Bellini incorporates the sweet and tangy crimson fruit which originated in the southwest region of Italy.
Spruce up a traditional glass of champagne this New Year’s or enjoy with … Read more
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