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Aprile

Yes, we waited until spring to try this recipe, but outside of the name, there wasn't a good reason to delay. If you are already a fan of grapefruit cocktails, you'll appreciate that this one is both delicious and refreshing. It's also quite low in alcohol so you won't feel bad after slurping down a couple. For the unacquainted, hit up your local supermarket and get familiar with what you have been missing.

We've become a big fan of grapefruit juice in cocktails. It's something of an unsung hero in recipes that feature it. As citrus goes, it lags behind lemon and lime in terms of popularity as an ingredient, but we are constantly impressed with how successful it can be in a mixed drink. It certainly outshines orange juice which tends to fall flat, and it's usually doing more than

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Carbonated Air Cocktails

Maybe it's a rite of spring or the enthusiastic turn of another calendar page toward summer that brings out such creativity. Explanations fail us, but once again we believe we may have struck mixology gold. We are about to share another technique for home enthusiasts following a long line of fascinating ideas. On previous occasions, we took inspiration from all over. Once, it came quite literally from left field. A year later, we let the local farmer's market guide us to unusual cocktail flavors (and all too familiar aromas). Last year, we solved the hangover with an incredible morning after cocktail. Today, we have another great idea that is so unusual, so versatile—so amazing—we'd be foolish not to share it.

Our title is a dead giveaway. Carbonated Air Cocktails are exactly what they sound like—cocktails made of air

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Republic of Jam Cocktail Club: Irish Scallywags

It's that time again when the masters of fruit preserves and culinary syrups gather their "citizens" for another quarterly Cocktail Club. When Republic of Jam puts on an event, it's sure to include an assortment of flavors to delight your tastebuds. This was no exception, and once again, we were invited to lend some creative cocktail ideas to the evening. One of the challenges we learned from last time was the fact that cocktails mixed in batches are served en masse and have to be prepared differently. Because all of the drinks get served as small samples on the rocks, none of them go through the typical construction process of shaking with ice. Proper dilution is normally a helpful byproduct, so we needed to take that extra water into account. By making these individually, you also have the flexibility of glassware choices and creative flourishes with the garnish.

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