Oh my, it is cold everywhere. So cold that some have declared Global Warming over! Of course, we know it is cold because it is winter here in the Northern Hemisphere. So what does this have to do with cocktails? Nothing, except this little number will warm you up. Made with Tuaca, a 70-proof brandy-based Italian liqueur with flavors of vanilla and orange.… Read more
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Happy New Year! Being New Year’s Day we thought we’d need a little jump start, so we choose this simple drink of Benedictine and milk. The cognac based liqueur was originally created as pick me up for tired Benedictine Monks. It’s closely guarded recipe of 27 herbs and spices is also very soothing, even more so when combined with Milk. Served hot or cold, I think we could all use a little Milk & Honey … Read more
It’s cold, so let’s try a bit of the Tropics. Here’s a twist on the classic Mai Tai, AKA the Pai Tai!
Drink this while you pretend it’s still warm outside! (Unless you live in Hawaii, where I took this photo, in which case you don’t have to pretend)
This recipe differs from the Trader Vic’s recipe … but both are pretty tasty! This one includes pineapple juice because it is inspired by my recent … Read more
This classic champagne cocktail is wonderful for holiday entertaining. Light and refreshing, the Poinsettia Cocktail ads an extra bit of holiday cheer to any gathering.… Read more
Persimmon is one of my favorite fall fruits. It looks like autumn to me more than apples or turning leaves. So here’s a recipe for enjoying this unusual yet simple fruit in a cocktail. Courtesy of Square One Vodka, credit to Allison Evanow. (Beautiful photo from Food Librarian, who loves persimmon as much as I do and shares some other recipes.)… Read more
This fall cranberry cocktail is perfect for Thanksgiving. It’s light enough that it won’t compete with a plate full of turkey and mashed potatoes. But the unique mixture of cranberry, honey, bourbon, green tea and ginger ale is full enough to satisfy the taste buds.… Read more
It’s cold! So the folks at Tito’s Handmade Vodka figured they’d warm us up with this Texas treat. Created by mixologist, Russell Davis, this hot chocolate is a boozy mixture of Tito’s, Paula’s Texas Orange Liqueur, chocolate chips (yum), sugar and milk. It is all topped off with marshmallows, grated chocolate and and orange slice. Created by Russell Davis, Peche. Recipe & photo courtesy of Tito’s Handmade Vodka.… Read more
Halloween means one thing, OK, maybe more that one thing, but one is certainly candy! And what is the most popular? Candy corn.
Invented in the 1880s at the Wunderle Candy Company, candy corn os meant to mimic a whole kernel of corn. Today candy companies produce nearly 35 million pounds of the corn candy each year.
How big is candy corn? So big it needs it’s own day, so as not compete with Halloween. … Read more
What’s a Halloween party without the blood? Here’s a blood-red Halloween cocktail for your dark rituals.
Don’t be frightened by the inclusion of beets. They’re a great dye and impart only a very mild sweet and earthy taste to the drink.… Read more
Our friend Hal at A Muddled Thought was playing around with some Absinthe to come up with a Autumn Cocktail. He came up with this concoction of Lucid Absinthe, Cruzan Rum, a touch of Vanilla, a dash of Orange bitters and Orange Soda, it is sure to be come an instant classic.
The Green Crush
1 oz Lucid Absinthe
1 ¼ oz Cruzan Rum
¾ Vanilla Syrup
½ oz Fresh Squeezed Orange Juice
2 Dashes … Read more
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This Week's Drink!