Written on August 29, 2013 at 9:00 am , by Lauren Katz
As we all face the end of summer, now is the perfect opportunity to take advantage of all fresh herbs from your garden, local farmer’s market or even your go-to supermarket. Yes, basil makes a killer pesto, and mint is perfect with watermelon and feta, but our leafy green friends make just as big of a flavor statement when paired with vodka, rum, and gin. In honor of More Herbs, Less Salt Day, here are some of our favorite herb-inspired cocktails. Cheers!
The Not-So-Usual Suspects
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Written on August 15, 2013 at 4:47 pm , by Judith Pena
Inspired by one of my friends’ favorite shots–the Pickle Back, a whiskey shot chased with pickle juice–the Dirty Pickle Martini is crisp, sour and salty all at once. Though I prefer all of my martinis made with gin, the Dirty Pickle Martini is especially tasty when made with gin. Get ready to say “Cheers!” with this super satisfying and lip puckering cocktail.
Get the recipe: Dirty Pickle Martini
Written on August 8, 2013 at 4:57 pm , by Judith Pena
Paradise found: Author and cocktail kahuna Jeff “Beachbum” Berry shows you how to make three chilled-out classics that will transport you straight to the beach. Paper umbrella optional—but encouraged!
Get the recipes (adapted from Beachbum Berry Remixed, by Jeff Berry):
Drink Tip! Stock your tiki cocktail cart with these two must-have tropical drink ingredients:
- Barrel-aged, oaky gold rum
- Orange-flavored curacao (If you can’t find curacao, use triple sec instead.)
Drink Tip! To get the supercool ocean-blue hue in your drink, add a couple drops of blue food coloring.
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Written on July 25, 2013 at 6:28 pm , by Judith Pena
I’ve always been fascinated by people with a “signature drink.” Not the type of drink that they have named after them, but the type of drink that they order all the time. I’ve always wondered, first, how did they find or decide on this drink? And second, what did their drink of choice say about them? Perhaps one of the reasons I was intrigued by these drinkers and their single cocktail devotion was that I didn’t have a signature drink of my own–that is until I discovered the Negroni.
Written on July 24, 2013 at 10:56 am , by Judith Pena
We’ve all had tequila in a margarita before, so for National Tequila Day, let’s go beyond the Mexican classic and try tequila a different way.
10 Ways to Enjoy Tequila–Beyond the Basic Margarita
1. Tequila + Grapefruit Juice + Club Soda + A Squeeze of Lime (aka a Paloma)
2. Tequila + Tonic Water
3. Tequila + Lemon + Simple Syrup + Club Soda (aka a Juan Collins)
4. Tequila + Ginger Ale
5. Tequila + Orange Juice + Grenadine (aka a Tequila Sunrise)
6. Tequila + Pureed Watermelon + Triple Sec
7. Tequila + Campari + Sweet Vermouth (aka a Tequila Negroni)
8. Tequila + Orange Juice + Pineapple Juice
9. Tequila + Muddled Mint & Limes + Simple Syrup + Club Soda (aka a Tequila Mojito)
10. Tequila + Bloody Mary Mix (aka a Bloody Maria)
But if you decide, even after all of these awesome suggestions, you still must have a margarita, I suggest trying our Jalapeno Margarita above. It’s kick-ya-in-the-butt spicy, but oh so good. Cheers!
Written on July 12, 2013 at 10:15 am , by aphillips
Tito’s Handmade Vodka founder and master distiller Bert “Tito” Beveridge (yup, that’s his real last name… clearly he was born for this business) has endured a long road to success with a lot of sips of vodka along the way (he tests every single batch himself)! The native Texan started out as a geophysicist, worked on dynamite-blasting oil reserves, dabbled in sub-surface mapping and analyzing ground water, and even tried out mortgage banking before he found his true calling: vodka distilling. What began as a hobby (he used to make small batches for friends) has become his passion. Today, Tito’s is one of the fastest-selling and fastest-growing micro-distilleries on the market and was just named the exclusive vodka of United Airlines. We sat down with him (over a drink, of course) to find out more:
- If you could spend a weekend cooking with Rachael, what would you make? Asian vegetable stir fry with tofu. Chicken fried venison with cream gravy. Dove breasts sautéed with garlic. Redfish with lemon. Breakfast would be French toast one day and chip beef on toast the next.
- Drink of choice? Titos with sparkling mineral water, a squeeze of lime and a squeeze of orange.
- What cocktail trend are you most excited about right now? Fresh fruit muddled with Titos and seltzer water
- #1 guilty pleasure? Rum raisin ice cream
- Best gift you’ve ever received? Kids
- Best gift you’ve ever given? An Audi
- What would you want your last meal to be? (Calories don’t count!) Deluxe Mexican dinner at blanco cafe in San Antonio. It is a beef taco. A chalupa. Guacamole. 3 cheese enchiladas with beef sauce and onions. Rice and beans. Flour tortillas and a Big Red to drink.
- You have an afternoon completely free to do anything you want — what’s it going to be? Go fishing on a creek.
- What’s your #1 rule to live by? Try hard with a lot of love in your heart.
- What’s your go-to dish if you want to impress someone? Turkey
Visit titosvodka.com for more info.
Written on July 3, 2013 at 1:00 pm , by Judith Pena
Let’s be honest, I’ll drink bubbly anytime, but I find it especially satisfying when a celebration is afoot. So what could be more fitting than pairing the palatial fireworks of sparking wine with an Independence Day celebration? Nothing. Get the tasty recipe below.
Go red, white and blue with this champagne cocktail from our “Year of Champagne Cocktails” recipe collection. You’ll enjoy drinking this sparkler all monthlong with its all-American kicker, a homemade bourbon simple syrup!
Get the recipe: Star-Spangled Berry Cocktail
Written on July 2, 2013 at 5:00 pm , by Every Day with Rachael Ray Staff
Knocking back a cold beverage outdoors is one of summer’s great joys. Chill out with seven new drinks that are perfect for picnics—or wherever your day takes you.
1 COCKTAIL RX MOJITO Be the toast of the town at your next potluck with a batch of mojitos. Just add rum and ice to the disposable shaker and you’ll be slinging cocktails like a pro. ($7.99 each; serves 8)
2 MIKE’S HARD LEMONADE FROZEN POUCHES Keep your freezer stocked with these bags to toss in your beach tote—by the time you’ve applied sunscreen the slushies will be thawed just enough to slurp! ($1.99 for one 10-oz. pouch)
3 STACK WINES These classy, stackable pop-top cups come in four varietals. Think concerts in the park. ($12.99 for four 187 ml cups)
4 FETZER WINE ZIPZ GLASSES Major League ballparks like Turner and Citi fields are selling these plastic “goblets” of red and white wine. Bring one to your next sunset toast. ($4.99 for one 187 ml glass)
5 KAHLÚA ICED COFFEES Brunching with friends? These small cans are a fun replacement for traditional iced coffee (and can fit in your purse). ($9.99 for four 200 ml cans)
6 LEINENKUGEL’S SUMMER SHANDYS It’s lemonade. It’s beer. It’s both! This adults- only seasonal blend is sweet, tart and ideal for your next weekend excursion or concert tailgate. ($14.99 for twelve 12-oz. cans)
7 BUD LIGHT STRAW-BER-RITAS Who says camping means bringing the bare essentials? Pack these beer-margarita concoctions on your next trip into the woods for a no-blender-required happy hour. ($12.99 for twelve 8-oz. cans)
By Ariana R. Phillips
Photo by Levi Brown
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Written on June 13, 2013 at 12:00 pm , by Judith Pena
Pink cocktails are my guilty pleasure. They simultaneously appeal to my inner girly-girl and taste a-maz-ing, and yet, I rarely order them in public. After bartending many years ago on the opening night of the first Sex and the City movie and making over 200 Cosmopolitans, I don’t think I (or any other bartender for that matter) can look at a pink drink in the same way. That being said, I do make an exception for watermelon cocktails. Juicy sweet and irresistibly fresh, watermelon–in juice or puree form– is like putting summer into a glass. So when there’s a watermelon cocktail on a menu, you better believe I’m gonna order it, but since that can get expensive, here’s a few of my favorite watermelon drinks that you can make at home.
Get the recipes:
This lovely libation from our Editor-in-Chief, Lauren Purcell, and her sister, Anne, will put smiles on everyone’s faces. Use a couple drops of red food coloring to tint the sugar-salt mixture for a colorful cocktail rim.
Two kinds of plums and a half of a watermelon is all you’ll need for this thirst-quenching sip. Use a melon baller to scoop balls out of the watermelon, then plop ‘em into your pitcher. How easy is that?!
From our “Year of Champagne Cocktails” recipe collection, this June-inspired sparkler combines slightly sweet watermelon, botanical-infused gin and savory rosemary to create a crisp, clean and ultra-refreshing concoction.
Mint and lime heighten the cooling and refreshing factors in this 4-ingredient cocktail. Make it by the pitcher for the easiest signature party cocktail ever!
Written on June 6, 2013 at 3:08 pm , by Judith Pena
When the summer hits its peak and its so hot and humid that I’m sticking to my car seat, I always crave the most quintessential thirst-quenching summer drink–an ice cold, lip-puckeringly sour and slightly sweet lemon- or limeade. While sure, water is probably the best choice to hydrate, it’s the citrus fruit’s bracing acidity that delights my palate and makes these beverages so crave-worthy. To get into the Thirsty Thursday spirit, we’re ditching the innocent lemonade stand version and going for the more liquored-up libations. Check out the two classic cocktails featuring lemon and lime and leave a comment saying which concoction you’d prefer. Cheers!
Battle of the Citrus Cocktails:
Lemon versus Lime
|Clean with an intense and bright acidity.||
|Sweet with a subtle, floral acidity.|
|Gin, Lemon Juice, Simple Syrup
or Sugar, Club Soda
|Gin, Sweetened Lime Juice (or Lime Juice
and Simple Syrup), Lime Wheel
|Created in the 1800s by Stephen Price of the Garrick Club in London, this drink was originally called a “John Collins” after the club’s pleasant headwaiter, John Collins. However, with the rise of English old tom gin–such as Hayman’s or Ransom–the drink’s name eventually morphed into the “Tom Collins,” paying homage to it’s signature ingredient.
|First described in 1928 as a cocktail of gin, lime and soda, author Raymond Chandler described the drink as 50-50 Rose’s lime juice and gin in The Long Goodbye.|