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09/25/2012
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Issue #134
11/17/2010
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Issue #134
10/07/2010
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
Issue #133
11/10/2008
This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.
Issue #116
11/10/2008
The name of this flaming red wine punch translates from the German as punch glow bowl.
Issue #116
02/02/2007
This potent Swedish spiced wine is sure to brighten even the darkest winter night.
Issue #23
02/02/2007
This potion isn’t as harmless as it looks. One taste and you’ll understand why.
Issue #3
11/09/2012
Prosecco marries with richly spiced mulled cider and a splash of fig vodka in this seasonal take on the classic Bellini
Does Not Apply
02/06/2012
The pureed pulp of the cacao pod has a flavor like a chocolate bar mixed with tropical fruit — perfect for a rich, but not too rich, cocktail.
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10/14/2011
Made with bold, American Cabernet in lieu of the traditional South American brandy, this complex and tantalizing cocktail is Napa Valley's take on the Pisco Sour.
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12/13/2010
This cocktail was developed by mixologist Lynn House at Chicago's Blackbird restaurant. She explains: "The Oz is named after a jazz club that used to be here in Chicago. It was in my neighborhood and they were known not only for amazing music, but for their cognac and champagne selection. It was a favorite hang out of mine — and it was also the first place to serve Pierre Ferrand cognacs in the United States. When I met Pierre Ferrand's president Alexandre Gabriel this summer, he told me the story of his cognacs and mentioned the bar Oz. I lit up because I knew the place well, and I told him my next cognac cocktail would be called Oz in honor of our shared bond."
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12/13/2010
This recipe was developed by Ehren Ashkenazi, beverage director at New York City restaurant The Modern. He explains: "This is a spin I formulated on the classic French 75. It is named after (not entirely coincidentally) a British infantry regiment that was part of the Prince of Wales' division that was formed in 1968. There is much debate surrounding the true base spirit of the French 75; the two factions are split between gin and Cognac. This cocktail incorporates both bases, with gin and a Cognac based Pineau des Charentes infused with raspberries."
Does Not Apply
12/13/2010
This drink was developed by bartender Jeremy Strawn for the restaurant MPD in New York City. Co-owner Derek Koch explains: "I always send this out to ladies who join us for the evening because it's an interesting drink — we have a selection of fruit jars on our bar, this time of year it's raspberries, blackberries, and strawberries, and when you go to mix in all the simple syrup and the fruits it creates this nice puree. When you've mixed it in the shaker with the ice, vodka, lemon, and St. Germain, add it to the Champagne flute and top it with the Champagne, it literally explodes right out of the glass — it just foams like crazy. It's an exciting drink."
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12/13/2010
This recipe was developed by Frank Bonanno, chef-owner of the Green Russell bar in Denver, Colorado. He explains: "With a nod to our favorite Colorado spirits company, we use Leopold whiskey, Domaine De Canton, fresh lime, and Prosecco, topped with Fernet Branca. It's a beautifully layered and balanced cocktail, refreshing to drink, with bit of a kick, and lovely to behold."
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12/13/2010
This drink was developed by Shannon Fristoe, General Manager and beverage director of Bayona, in New Orleans. She explains: "We wanted to design a drink around this terrific violet liqueur, but we didn't want it to be too flowery and too soapy tasting, which could have happened if it was on its own. We started adding various things, and fine-tuned it to this particular drink. As you pour the ingredients, the purple of the creme de violette floats around in the glass and settles in the bottom like a dark cloud — like a stormy morning."
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12/13/2010
This recipe was developed by Andrew Hotis, general manager at Heirloom in New Haven. He says: "The Daisy Buchanan is based on the tried and true cocktail recipe: a base spirit, a bitter element, and a sweet element. I wanted this to feel seasonal — we're here in New England, and for me apples and pears are a no-brainer this time of year. It's a beautiful, elegant, feminine cocktail with the crispness of the apple skin balanced beautifully with Champagne. The garnish, the important fourth ingredient in any three-ingredient cocktail, is just a very wide cut of lemon peel, done not with a fancy bar tool but with a paring knife so it's a really rough cut. Dropped into the glass it's an aromatic element that punctuates the drink and gives a great look, a rustic contrast to the refined Champagne flute."
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12/18/2009
This seasonal dish is easy to make; just pour in the pomegranate juice with wine and some orange juice, and add fruit and chiles for a sweet and spicy braise. Continue...
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Source: Bitchincamero
12/15/2009
Red squash is beautiful to cook with and is known for its thick and brightly orange-colored skin.
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Source: Boing Boing
12/15/2009
This recipe, courtesy of Lisa Dupar of Pomegranate Bistro in Redmond, Washington, is a guaranteed crowd-pleaser. Toss pasta into this rich sauce and you have an instant dish to entertain with.
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Source: Daily Candy
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