It always starts the same way: “Come out for drinks!”
Maybe, I think to myself. I need to do more research.
“What’s the name of the place?” I ask. ”O’Dooley’s Irish McIrishman Pub,” someone says.
I get a pit in my stomach. I fire up Google. I find the page on MenuPages. My fears are confirmed: yup, this place only serves beers and offers a dinky wine list.
“I’m going to pass,” I say.
“But come onnnnnnnnn. You never come ouuttttttt,” someone whines. That’s because I want to go somewhere where I can get a fucking fancy cocktail. Keep reading »
Champagne and sparkling wines are wonderful on their own, but sometimes you want a little something extra. If you’re looking to change up your New Year’s Eve sipping options, click on the gallery to check out 7 simple champagne-based cocktails perfect for toasting to 2013. Cheers!
Seriously, is there anything better than sipping a hot drink when it’s cold and blustery outside? Whether you like your warm beverages chocolatey or fruity, with or without booze, I found 12 delicious drinks guaranteed to please your palate and warm you up this winter. Click on the gallery to check ‘em out!
I’m not a big fan of meals composed of Thanksgiving leftovers (my dad used to literally put all of the scraps of turkey, stuffing, green beans, and mashed potatoes in a blender and serve it as an opaque gray “holiday stew”). When it comes to cocktails, however, I’m all about getting creative with whatever ingredients you have on hand. This particular drink caught my eye because it makes use of a handful of gorgeous fresh cranberries, pairing them with ginger ale and vodka. If you have any green apples left over from pie-making this week, I think a couple thin slices of those would be another great addition. Cheers! [Book Cooker]
Want to know a neat trick? Apparently if you add pink lemonade concentrate to gin (or vodka) and tonic, you’ll have a pretty pink cocktail that turns into a crazy bright aquamarine OUTER SPACE DRINK under a black light. So round up your friends, mix up some of these Aurora Borealis cocktails, re-watch the footage of the Curiosity landing, and play a rousing game of “Pin the mohawk on Bobak Ferdowsi.” Cheers! [Boing Boing]
One of the weird byproducts of my ADD is that sometimes I cook just because I need to do something and making something — in this case, edible — gives me a beginning, middle, and end to focus on. So this weekend, out of the blue, I felt a deep, burning desire to focus my energy on making a cherry compote. I have never made one before. This one is a hodgepodge of, like, four different recipes I read online. Then, as a reward and because I didn’t know what else to do with it, I mixed my compote with cheap champagne, which I always have stocked. And lemme tell ya — sometimes my ADD is good for something because this cherry compote cocktail was yummy. And I still have plenty left over for cocktails the rest of the week. Enjoy!
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