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Archive for Cocktails & Spirits

NEW PRODUCT: Boursin Garlic & Red Pepper Cheese + Free Tote Bag

Our childhood favorite, Garlic & Fine Herbs Boursin cheese, still tastes great on a bagel, as part of an hors d’oeuvre (we stuff cherry tomatoes with it), on a sandwich, crumbled into salads and pasta dishes, in a stuffed chicken breast and any number of uses. Now, the brand has partnered with the Susan G. Komen Foundation, making a $50,000 cash donation plus a special consumer mail-in offer. Through April 30th (while supplies last), you’ll get a free pink tote and will donate $1 to the foundation for two proofs-of-purchase from any Boursin flavor. The ladies at THE NIBBLE were tickled pink with this purse-size tote, and your teen, tween, young adult or eternal pink-lover will want it too. It’s a great deal, and a great cause. During the special promotion, Boursin Garlic & Fine Herbs will wear pink packaging, too (shown in the tote bag), and is joined by a new flavor, Garlic & Roasted Red Pepper Boursin (in front of the tote bag). Other flavors include Fig Raisin & Nut (try it with fruit for dessert), Garlic & Fine Herbs Light, and Pepper, Shallot & Chive. Learn more at Boursin.com.   BoursinHow can you resist! Buy two packages of Boursin and send for your free tote bag by April 30th.
Read about our favorite cheeses in the Cheese Section of THE NIBBLE online magazine.

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RECIPE: “Dublin Delight” St. Patrick’s Day Cocktail

St. Patrick’s Day Cocktail
Skip the green beer, have a green Grey Goose cocktail, the “Dublin Delight.”
  Don’t color the beer green at your St. Patrick’s Day party. Let the beer drinkers enjoy fine craft beer in the golden color it should be. Those who want a vodka cocktail can go green with a Dublin Delight from Grey Goose Vodka. It was specially created to abet drinkin ‘o the green by master mixologist, Nick Mautone, author of Raising the Bar (“Better Drinks, Better Entertaining”). Starting with Grey Goose Vodka’s popular Le Citron lemon-flavored vodka, the ingredients include kiwi, simple syrup, a sprig of mint, a small piece of vanilla pod and a splash of club soda.

It’s not as simple as pouring tonic water into the gin, but once you make up a pitcher, it’s smooth sailing—and you have something memorable for your guests.

– Read the full Dublin Delight recipe.

– Find more seasonal cocktails in the Cocktails Section of THE NIBBLE online magazine.

 

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TODAY IN FOOD: It’s National Mulled Wine Day

You’ve heard of mulled wine, you say, but you don’t really know what it is? You’re not alone. So we’ll take a moment on National Mulled Wine Day to give you some information to mull over, as well as recipes for mulled wine and its Scandinavian cousin, glögg (pronounced glugg—add Aquivit or vodka along with the brandy, plus almonds and raisins). For those who don’t drink alcohol (or for the kids), there’s also a recipe for mulled apple cider. The basics: Take a modest red wine and add water, brandy, spices and some sugar or honey. Simmer on the stove top (read the recipe) and serve in mugs. Glass mugs are preferable, since, as with any wine, one likes to enjoy the color of the beverage. But any mug will do. (If you’re going to buy glass mugs, we love the double-walled Bistro series from Bodum. They’re beautiful, keep the beverage hot longer and don’t require a coaster because the double wall keeps the heat and moisture raised above your tabletop.)   Mulled Wine
A cinnamon stick for garnish is optional.
The word “mull,” referring to sweetening, spicing and heating of wine or ale, has been traced back to 1610 or so. Wine and ale often went bad; by adding spices and honey (sugar was not widely available for another two centuries), it could be made drinkable again. Almost every European country has its version of mulled wine (even the French make vin chaud), and it is popular in South America as well—today as a comforting drink, not to cover up bad booze. The spicy-sweet aroma of the mulling wine will fill your home—it’s the beverage equivalent of baking cookies. You can buy premixed mulling spices in a specialty food store or spice shop (or even in some supermarkets); or you can measure out a little allspice, some dried orange rind (a.k.a. orange peel) and a few whole cloves into a muslin pouch or spice ball (add peppercorns if you’re into pepper, and star anise if you have it), and throw a few cinnamon sticks into the brew. Historical note: The holiday wassail bowl of yore was a mulled ale, flavored with cinnamon, ginger and nutmeg, topped with slices of toast (think croutons). The wassail served at today’s Medieval holiday reenactments is likely to be mulled cider, to accommodate modern palates. Find more drink recipes for entertaining in the Cocktails Section of THE NIBBLE online magazine.

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TIP OF THE DAY: Peanut Pairing

Peanuts
Not every type of peanut goes well with beer.
  March is National Peanut Month. People (and bars) commonly serve goobers with beer; the idea behind giving them away at bars is that salty peanuts make you thirstier for more beer. But there’s an art to pairing peanuts with libations. German Hefe-Weizen beers, with their scent of roasted hops and wheat, echo the same notes in peanuts. A perfect match! Sherry is known for its nutty qualities, so serve roasted peanuts with a sherry aperitif. Honey-roasted peanuts match better with a fruity wine, and hot chili peanuts also beg for a wine with residual sugar to offset the heat of the chilies. Visit the Snacks Section of THE NIBBLE online magazine to find our favorite gourmet peanuts.
 

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RECIPES: Valentine Cocktails

If your idea of a Valentine’s Day celebration is more than Champagne—or if you’d like to warm up to that bottle of Champagne with some kissable cocktails, for your drinking pleasure we present:

The Love Potion Cocktail, made with Absolut Raspberry and cranberry juice
The Right Kiss, gin, ruby Port and maraschino liqueur
Pomegranate Martini, with vodka, Grand Marnier and pomegranate juice

Find more mixology in the Cocktails & Spirits Section of THE NIBBLE online magazine.

  Valentine Martini

Love Potion Martini, a creation from Ocean Spray.

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