A slow cooker is an ideal way to make and serve a warm cocktail for a party: Throw the ingredients into the cooker several hours before guests arrive and...
Author: Sarah DiGregorio
Here's something to do with those rapidly ripening bananas on the kitchen counter. Simple syrup can be made ahead of time and kept in your fridge, and...
Author: Rosie Schaap
Author: Harold Mcgee
This punch is made with cachaça, the national spirit of Brazil, made from fermented sugar cane juice. Increased interest in the liquor, and Latin American...
Author: Florence Fabricant
Author: Abdul Tabini
Author: Jonathan Miles
This Jamaican drink, traditionally made with hibiscus flowers and spices, is both bracing and thirst quenching. If you'd like a boozy version, it can serve...
Author: Rosie Schaap
This drink needs no introduction, and it's a good reason to have coconut cream, pineapple and maraschino cherries in the fridge. Try raising the bar with...
Author: Rosie Schaap
Traditional mulled cider is cozy and fragrant, but sometimes tastes a little too much like potpourri. In this version, toasted cardamom, allspice berries...
Author: Sarah DiGregorio
Author: Rosie Schaap
Author: Mark Ellwood
Author: Rosie Schaap
Author: Toby Cecchini
This cold-brewed iced tea comes from Maricel Presilla, who serves it at her Latin restaurant Zafra in Hoboken, N.J. Oolong tea scented with osmanthus flowers,...
Author: Harold Mcgee
Author: Mark Bittman
Author: William L. Hamilton
Author: Rosie Schaap
Author: Mark Bittman
Author: Peter Meehan
Author: Elaine Louie
Author: Elaine Sciolino
Author: Florence Fabricant
Author: Rosie Schaap
Author: William L. Hamilton
Author: Rosie Schaap
Author: Jacques Pepin
Author: William L. Hamilton
Author: Eric Asimov
Sorel liqueur, a newer liquor with notes of hibiscus, ginger, cinnamon and clove, can be found at a well-stocked liquor store. It can also be used to perk...
Author: Rosie Schaap
Author: Eric Asimov
Author: Peter Meehan
Redemption has arrived for the frozen drink, which in the late 20th century all but ruined the reputation of the daiquiri and margarita as serious cocktails....
Author: Robert Simonson
This preppy staple is given an upgrade with a splash of triple sec and a great big curl of orange peel. It's the color of a summer sunset. (The New York...
Author: Rosie Schaap
A slow cooker is an ideal way to make and serve a warm cocktail for a party: Throw the ingredients into the cooker several hours before guests arrive and...
Author: Sarah DiGregorio
Author: Florence Fabricant
Author: Toby Cecchini
Author: Rosie Schaap
Traditional mulled cider is cozy and fragrant, but sometimes tastes a little too much like potpourri. In this version, toasted cardamom, allspice berries...
Author: Sarah DiGregorio
This punch is made with cachaça, the national spirit of Brazil, made from fermented sugar cane juice. Increased interest in the liquor, and Latin American...
Author: Florence Fabricant