Drink Blog of the Day Archive

April 7, 2011
Lighter and Local
Our Spring feast begins with a martini, shaken, not stirred. A combination of early spring rhubarb, vodka, and lemon-infused pellegrino.
April 4, 2011
My Adventures in Food
We went strawberry picking again, and had another 10 lbs. of berries to use. I started making strawberry mojitos that night, and was addicted to them for a short while. I made non-acoholic versions and drank them with breakfast.
April 3, 2011
Attention to Eating
If you’re in the mood for a creamy rich cocktail, the best of the line is the flavorful Brandy Alexander. Just remember, milk doesn’t exactly make the best substitute for cream, so it’s just better to drink fewer, tastier drinks rather than attempt to count calories.
April 2, 2011
Cook Like a Champion
Authentic bellinis are made with white peaches and Prosecco, but many people associate the name with any drink made up of fruit purée and sparkling wine. I decided to make both strawberry and peach bellinis for this virtual shower, but you can use almost any fruit you want. I think mangoes and blackberries would also make wonderful bases for the drink.
April 1, 2011
As for our diet, the most important thing we've done is put our juicer back to work. I'm not sure why I've neglected it for so long, as having a glass of fresh juice every morning is the best possible way to start a day.
March 31, 2011
Une-Deux Senses
When I saw this recipe, I immediately knew I had to make it. It was a simple recipe which I happened to have all of the ingredients for, score! This slushie was exactly like any other matcha green tea slushie you'd get from a tea house!
March 30, 2011
We Are Not Martha
To be honest, it’s really like a fancy mimosa. But when I say fancy, I mean it’s so, so much better. And prettier. And larger.
March 29, 2011
Pinch of Yum
Oh, wait. Pinch me, because I might already be there. But I don’t want to leave anybody out, so I’m sharing this tropical smoothie so you can feel like you’re in the tropics enjoying Spring Break with me.
March 28, 2011
Snappy Gourmet
I had a half bag of raspberries in my freezer (still trying to figure out what I used the other half of the bag for?) and I also had a few fresh lemons that probably only had a day or two left in them. So this morning I thought I’d see what I could come up with to use these items up. I also added a little mint liqueur to this cocktail for a different twist but you could certainly leave it out or if you have fresh mint that would be even better! Unfortunately, I did not have any fresh mint on hand and dragging the kids to the store to get some just didn’t seem all that appealing to me.
March 27, 2011
The Culinary Chronicles
They were A-M-A-Z-I-N-G! Deliciously fresh in flavor, well balanced, and strong! Who knew I had to travel all the way to Việt Nam to have the BEST Mai Tai of my life!
March 26, 2011
Confections of a Foodie Bride
When it comes to cocktails, we are margarita people. You know it’s the weekend when you walk into our kitchen and see the small mountain of juiced lime halves on the counter.
March 25, 2011
Chocolate Covered Katie
Did I succeed in making it taste like a true cake batter shake? Tell me the truth; if I didn’t, I’ll be happy to keep tweaking the recipe. Edible experiments are always fun!
March 24, 2011
Eat Boutique
I’m no stranger to a good homemade cordial. J’adore the mix of instant and delayed gratification from the infusing process.
March 23, 2011
I won't be wearing green today (although I have always said my green eyes count!) but I will share some of my favorite Green Recipes! Let's start with my go to Green smoothie. This is a definite health beverage that I have developed a taste for.
March 22, 2011
Testado, Provado e Aprovado
No, it is not a "Marguerita" nor an alcoholic beverage. And those crystals are not salt!
March 21, 2011
Making Life Delicious
I like my drinks to be tart, so this lemontini is right up my alley. The rosemary adds a little extra something that takes this libation over the top.
March 20, 2011
Dine and Dish
So, let me tell you a bit about Grasshoppers. I don’t know that this is truly an Irish dessert, but at most occasions within our family, Grasshoppers are somewhere to be found.
March 19, 2011
Healthy Happy Life
My Spring Forward Smoothie will spring you into a state of frosty, dreamy, sunny day bliss. Bright peaches, sweet strawberries, silky soy and creamy frozen bananas give this smoothie it's own healthy glow.
March 18, 2011
Gourmantine's Blog
Let me tell you about the best Margarita you will ever taste. I will be fresh and salty, with hints of lime and orange and lots of other things you wouldn’t normally think of adding to Margarita.
March 17, 2011
Our Life in Food
These drinks are so fruity and refreshing. They’re very much summer in a glass, which is a nice break from this dreary March! They’re the kind of cocktails that you can sip down way too easily – aka, the best kind.
March 16, 2011
What's Gaby Cooking
Blueberry Mint Lemonade is seriously so easy to make and it really is such a nice treat! Strolling through the farmers markets here in LA, you can tell that Spring is desperately trying to show up!
March 15, 2011
How Sweet It Is
t was a smoothie kind of day. But not just any old smoothie kind of day.
March 14, 2011
The Cilantropist
Today is a day for celebration! Why you ask? Well, this margarita is the very first cocktail ever to grace the pages of The Cilantropist.
March 13, 2011
Yummy Supper
Chai, made from an array of such flavors, seems a perfect celebration of the abundance of locally-grown Balinese spices. I have always been a fan of chai, but the Starbucksification of the drink has turned me off. Some buddies and I recently had the chance to cook with a very cool, smart, young Ayurvedic doctor and she taught us how to make Chai from scratch.
March 12, 2011
Cocktail Virgin
On Friday, our first cocktail of the evening was found in the Cocktail Collective book, namely the Farmer's Armagnac. The drink was created by Frank Cisneros of Brooklyn's Prime Meats, and after having the Junior a few nights before, I was in the mood for yet another Benedictine drink.
March 11, 2011
Cocktail Buzz
For those of you who are aficionados, you already know the power of kümmel. It lies in its distinct flavor: caraway. After all, kümmel means caraway in German and Dutch. It also means cumin; both spices come from the same family. So it wouldn’t be amiss to find some kümmel liqueur that has notes of cumin in it as well. Some producers even add the flavors of fennel seeds to the process.
March 10, 2011
Drink Dogma
When making a cocktail, sometimes the simplest perspective is an ideal starting point – what do I feel like eating or drinking right freakin’ now??? Don’t force the issue – just give in to those inner cravings. I’m not exactly sure how my most recent cocktail obsession got started, but over the past six or so months, I’ve been treating my cocktails like a hefty portion of bratwurst.
March 9, 2011
Cocktail Culture
So now to offer those readers coming for Kahlúa recipes a little something in return for visiting me here at Cocktail Culture – RECIPES! However, I am going to defer from the “delicioso” website offerings and the more-than-expected White Russian, and offer some cocktails with more imaginative uses for the liqueur that combines 100% Arabica coffee and sugarcane.
March 8, 2011
The Pegu Blog
OK, most important thing: It’s pronounced Oh-WHY-Oh LAH-nee. Got it? Good. On inspection, the drink I’ve come up with to enjoy this bottle may seem a bt, um, straightforward to be called a Tiki drink. But the OYO provides a very exotic flavor on its own.
March 7, 2011
007 eventually settled on the name Vesper for the cocktail he described, naming it after Bond girl Vesper Lynd. As it stands, it’s a recipe for a very dry and flat tasting drink. And then it’s shaken, which further waters down the drink and destroys the last thing the drink had going for it, it’s mouthfeel (texture).