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06/06/2012
Kalimotxo, a mix of dry red wine and coca-cola, is what Spanish locals drink all summer instead of sangria.
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05/10/2012
This Champagne cocktail of grapefruit, orange liqueur, and a hint of rosewater was the first thing Neil Armstrong and Buzz Aldrin sipped upon returning to earth after the moon landing.
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11/16/2011
Fill your home with gemütlichkeit with this hearty German spread, perfect for any occasion on any chilly night. Slurp warming spoonfuls of beef marrow dumpling soup, followed by a course of ham steaks in a decadent hazelnut sauce flanked by traditional spätzle, and braised cabbage.
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09/14/2011
Menu for a dinner party in celebration of the bounty of the herb garden with recipes for ricotta crostini with mint, rosemary and thyme crusted rack of lamb, lavender roasted potatoes, spinach salad with oregano dressing, lavender ice cream, and rosemary shortbread. Plus menu planning tips and wine and cocktail pairings.
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04/01/2011
This refreshing, tall drink marries the quinine-fortified aperitif Dubonnet with zesty fresh orange juice, perfect for a sipping on a warm breezy evening.
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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."
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12/13/2010
Sloe Motion"Though the recipe for this straightforward gin-and-Champagne cocktail isn't as interesting on paper, the drink tastes great!" says Brendon Green, General Manager of the The Continental Mid-Town in Philadelphia. 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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02/14/2010
Unlike a kir, which is made with white wine, a kir royale is topped with sparkling wine. Continue...
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