Drink Blog of the Day Archive
Welcome to the Featured Drink Blog of the Day Archive! Look for new drink blogs, get inspiration and learn all about various beverages in the process. Want to nominate a great drink blog to be featured? Contact us!
March 21, 2011
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
So, let me tell you a bit about Grasshoppers. I donâ€™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
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
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 wouldnâ€™t normally think of adding to Margarita.
March 17, 2011
These drinks are so fruity and refreshing. Theyâ€™re very much summer in a glass, which is a nice break from this dreary March! Theyâ€™re the kind of cocktails that you can sip down way too easily â€“ aka, the best kind.
March 16, 2011
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
t was a smoothie kind of day. But not just any old smoothie kind of day.
March 14, 2011
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
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
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
For those of you who are aficionados, you already know the power of kÃ¼mmel. It lies in its distinct flavor: caraway. After all, kÃ¼mmel means caraway in German and Dutch. It also means cumin; both spices come from the same family. So it wouldnâ€™t be amiss to find some kÃ¼mmel 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
When making a cocktail, sometimes the simplest perspective is an ideal starting point â€“ what do I feel like eating or drinking right freakinâ€™ now??? Donâ€™t force the issue â€“ just give in to those inner cravings. Iâ€™m not exactly sure how my most recent cocktail obsession got started, but over the past six or so months, Iâ€™ve been treating my cocktails like a hefty portion of bratwurst.
March 9, 2011
So now to offer those readers coming for KahlÃºa recipes a little something in return for visiting me here at Cocktail Culture â€“ RECIPES! However, I am going to defer from the â€œdeliciosoâ€ 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
OK, most important thing: Itâ€™s pronounced Oh-WHY-Oh LAH-nee. Got it? Good. On inspection, the drink Iâ€™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, itâ€™s a recipe for a very dry and flat tasting drink. And then itâ€™s shaken, which further waters down the drink and destroys the last thing the drink had going for it, itâ€™s mouthfeel (texture).
March 6, 2011
To honor the birthday of our first President, George Washington, I decided to make a batch of Cherry Bounce, a preserved liquor dating back to his days. Cherry Bounce is made with liquor (vodka, bourbon, rum, brandy or whiskey are all choices Iâ€™ve seen) sugar and pie cherries. Itâ€™s mixed together in a jar, stirred or shaken daily and left to sit and develop the wonderful flavor of the final cordial.
March 5, 2011
I think the thing I love most about the Bloody Mary is that it provides a good excuse to eat cheese and pickles and celery and olives and delicious chunks of meat. What other drink comes standard with snacks and beer?
March 4, 2011
So, according to â€œThe Dictonaryâ€ (a large collection of words nobody uses anymore) a nightcap is an alcoholic beverage imbibed before bed â€“ usually of the harder booze-variety. Here at Boozeblogger it just means whatever weâ€™re drinking tonight. This evening a certain bottle of gin called Beefeater 24 was looking at me that special way. So I decided to take it for a spinâ€¦
March 3, 2011
Greenore 18yo is good juice, not unlike Scottish mature grains Iâ€™ve tried. But hey, Cooley, I liked the smoky nutcracker better!
March 2, 2011
Infusing your own spirits is a simple and delicious project, and good skill to have at the ready. My very first attempt at home infused alcohols was this beautiful recipe for fresh strawberry aquavit liqueur, from the gorgeous La Cucina Italiana magazine.
March 1, 2011
I've got four quite different bottles of wine for quick review. These were all tasted at various times over the past week with different wine friends.
February 28, 2011
I got to accompany winemaker John Levenberg in the One Woman winery as he tested, tasted and planned his blends for the 2008 pinot noir grown by Russ McCall in Cutchogue.
February 27, 2011
Jean-Marie Fourrier of Domaine Fourrier was in town recently for the big La PaulÃ©e event and I was honored to spend a few hours talking with him one morning. Fourrier makes wine mostly in Gevrey-Chambertin, and also owns plots in Chambolle and Morey St. Denis.
February 26, 2011
I've spoken about Malbec many times, and while there's more of it than ever before (and fears among some for an Australia-style backlash), a $10 bottle from Argentina remains a great bargain for the pizza and burger fare.
February 25, 2011
Barboursville is an odd combination of American and Italian touches. The restaurant, aptly named the Palladio â€“ both for the Zoninâ€™s heritage from the Veneto and Jeffersonâ€™s preferred building style, served a lovely combination of Italian specialties with an American flair.
February 24, 2011
Northeastern Italyâ€™s rich tradition of dried-grape wines stretches back to the height of the Roman empire, when the acinaticum of todayâ€™s Soave, Gambellara, and Valpolicella reigned as one of Western Civilizationâ€™s earliest â€œcelebrityâ€ wines.
February 23, 2011
My last memory of 2010 was my first visit to Dunn Vineyards, on January 31. Mike Dunn made time to taste through a royal array of his Howell Mountain cabs: 1989, 1998, 2002, 2003, 2004, 2005, and 2006. Out of appreciation of the wines, and sub-consciously maybe the appreciation of his hospitality, I did extol the winery.
February 22, 2011
There is nothing better than to watch a gorgeous sunset while sitting at a watering hole somewhere in the African bush watching the animals and sipping an ice cold Amarula Cream.
February 18, 2011
Cafe Strudel are renowned for their fabulous Viennese food while the Triebaumer family have been making wonderful wines since 1691. You'll have the opportunity to sample both at the dinner on 9 February 2010 at Cafe Strudel. Seven different wines will be presented to accompany a 4-course menu specifically designed for the wines. Here are the menu details
February 17, 2011
Pinot Gris is one of those varieties that, for my money, doesnâ€™t get nearly the acclaim it deserves. Sure like any other varietal there are some forgettable examples out there. But when the fruit is grown in the right spot and the winemaker treats it with respect, the results can be dazzling. For Pinot Gris this mostly means a handful of spots in Germany, Oregon, Italy and Austria in my opinion. Today Iâ€™ll look at a release from Austria.