Posted by Mr BBQ on December 29, 2012
The Prince of Wales– Sweet champagne, muddled pineapple, and warming rye whiskey form the basis for this pre-Prohibition era cocktail. The recipe for this version comes from New York City bar and restaurant The Beagle.
INGREDIENTS: 1 1-inch cube of pineapple, 1/4 oz. simple syrup, 1/2 oz. lemon juice /2 tsp. maraschino liqueur, 1 1/2 oz. rye whiskey, Champagne, to top,Lemon …
Posted by FM News 101 KXL on December 23, 2012
The marrage of sweet and spice make this a wonderfully festive libation to toast the holidays!
Pear-Basil Sipper–this is a delicious taste of the season, with lots of fresh pears available.
4 tablespoons pear nectar
3 tablespoons pear-flavored vodka
3 basil leaves
1/2 teaspoon white sugar
1 cup crushed ice
small pear wedge for garnish
Muddle 3 fresh basil leaves and 1/2 tsp. sugar in a cocktail shaker. …
Posted by Mr BBQ on December 22, 2012
Whenever you use expensive liquor in a libation–it’s known as top shelf. My buddy Dan Sweet says this is top of the shelf indeed.
.A couple of things to note before I give you the recipe:This is a “top shelf” eggnog. The prices for the bottles can be high, but it has really seemed worth it to me. Depending on the …
Posted by FM News 101 KXL on December 17, 2012
At Paley’s Place in Portland, Oregon, bartender Suzanne Bozarth puts a French spin on this warming drink.
A hot toddy is basically a shot or two of any potent spirit added to a cup of hot water. At Paley’s Place in Portland, Oregon, bartender Suzanne Bozarth puts a French spin on this warming drink with a slug of apple brandy, such …
Posted by Mr BBQ on December 15, 2012
Wassil Punch: For many families, this is a holiday tradition. Here’s a twist on this classic drink recipe from the new Imbibe Magazine book-The American Cocktail
Wassail is a deeply rooted tradition in the Midwest and a popular regional staple throughout the cold-weather season. This recipe comes from The Rittenhouse Inn in Bayfield, Wisconsin, and is featured in Imbibe Magazine’s The …