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11/10/2008
Flaming Punch
The name of this flaming red wine punch translates from the German as punch glow bowl.
Issue #116
11/10/2008
Captain Radcliffe’s Punch
This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain Alexander Radcliffe.
Issue #116
11/10/2008
Regent’s Punch
This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.
Issue #116
02/02/2007
Glögg
This potent Swedish spiced wine is sure to brighten even the darkest winter night.
Issue #23
02/02/2007
Magnus Dahl’s Glögg
This potion isn’t as harmless as it looks. One taste and you’ll understand why.
Issue #3
12/13/2012
Bittersweet Hot Chocolate with Red Wine
We love nibbling dark chocolate alongside a glass of red wine; the two flavors combined in a mug of hot chocolate is an unexpected treat.
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12/04/2012
Herb-Infused Pisco Sour
Steeping the pisco with rosemary and mint gives the spirit an aromatic, herbaceous quality similar in flavor to the South American herb Rica-Rica.
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02/06/2012
Cacao Fruit Cocktail
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
Napa Sour
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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12/16/2010
Glögg (Spiced Wine)
Glögg (Spiced Wine)
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12/13/2010
The Daisy Buchanan
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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