Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Cocktails & Spirits

VALENTINE COCKTAIL: Pomegranate Refresher

For a sophisticated Valentine cocktail that isn’t overly pink or laden with rose petals, we like this from Tequila Herradura . Herradura used its Silver Tequila to make the drink.

RECIPE: POMEGRANATE REFRESHER

Ingredients Per Drink

  • 1 ounce blanco/silver tequila
  • 1 ounce vermouth
  • Dash orange bitters
  • ½ ounce lemon juice
  • Ice
  • 1 ounce club soda
  • Garnish: pomegranate arils (seeds)
  • Garnish: mint sprig or notched strawberry on the rim
  •  

    Preparation

    1. PLACE all ingredients except the soda into a high ball glass filled with ice.

     

    pomegranate-refresher-herradura-230

    Pretty in [pale] pink for Valentine’s Day. Photo courtesy Tequila Herradura.

     
    2. ADD the club soda and use a bar spoon to stir the ingredients. Add the pomegranate seeds.

    3. GARNISH with the mint sprig or strawberry and serve.

      

    Comments

    RECIPE: Valen-Tini Chocolate Martini

    valen-tini-mccormick-230

    Make this Valen-tini with ice cream. Photo courtesy McCormick.

     

    A Valen-tini for Valentine’s Day: This one’s a rich, creamy chocolate Martini with optional ice cream, whipped up by the folks at McCormick.

    RECIPE: VALEN-TINI CHOCOLATE MARTINI

    Ingredients For 2 Cocktails

  • 1 cup light cream
  • 2 ounces vodka
  • 3 tablespoons chocolate syrup
  • 1 tablespoon banana, strawberry or raspberry extract
  • Ice cubes
  • Optional garnish: whipped cream
  • Optional dessert: add a small scoop of chocolate or vanilla ice cream
  •  
    Preparation

    1. FILL cocktail shaker two-thirds full with ice. Add light cream, vodka, chocolate syrup and extract; shake until well mixed and chilled.

    2. STRAIN into 2 Martini glasses. Top with a dollop of whipped cream, if desired. Serve immediately.

     
      

    Comments

    TIP OF THE DAY: Make A Valentine Cocktail

    Whether you’re celebrating Valentine’s Day with a romantic interest, friends or family, make the occasion special with a Valentine cocktail.

    What makes a “Valentine” cocktail? Color—a shade of pink, rose or red. If you want a Champagne cocktail, garnish it with “Champagne grapes” (they’re actually Zante currants), a red berry or an edible flower. And of course, it’s got to be a sweet cocktail.

    Chocolate cocktails are also options.

    We’ve listed some of our favorite recipes at the end, but here’s a new idea from Tequila Herradura.

    This sweet cocktail from is almost a good-for-you tonic, mixing the spirit with a serving of fresh fruit, plus fruit juice and low glycemic agave nectar instead of sugar- or corn syrup-filled cocktail mixer.

    LOVE NECTAR

    Ingredients For One Drink

  • 2 ounces tequila
  • 10 seedless red grapes
  • 1 ounce apple cider
  • ½ ounce agave nectar
  • ½ ounce lemon juice
  • Ice cubes
  • Garnish: apple fan
  •  

    love-nectar-cocktail-herradura-230

    Get ready to toast Valentine’s Day with some Love Nectar. Photo courtesy Casa Herradura.

     
    Preparation

    1. PLACE the grapes into the base of a cocktail shaker and crush with a muddler. Add the remaining ingredients including ice. Shake hard and strain over ice into an old fashioned glass.

    2. GARNISH with a fan of red apple. (Here’s a video that shows how.)
     
    MORE VALENTINE COCKTAILS

  • Amore Espresso Cocktail Recipe
  • Bright Red Cocktail Recipes
  • Chocolate Basil Martini Recipe
  • Five Chocolate Cocktail Recipes
  • Love Potion Recipe
  • Pink Cocktail Recipes
  • Pomegranate Martini Recipe
  • The Right Kiss Gin Cocktail Recipe
  •  
    Or, since you’ve got time, start thinking about making your own signature cocktail. Hint: There’s nothing easier than

      

    Comments

    FOOD FUN: Super Bowl Cocktails

    Drink your team colors on Super Bowl Sunday, with these layered cocktails made with Blue Chair Rum.

    These recipes, courtesy of Eclectic Recipes, have fun visual impact. You’ll also be adding a bit of the tropics to a cold day.

    PATRIOT PUNCH

    Ingredients Per Drink

  • 1/2 jigger or 3/4 oz Blue Chair Bay Coconut Rum
  • 1/2 jigger or 3/4 oz Blue Curaçao
  • 1 jigger or 1-1/2 ounces pineapple juice
  • 2 teaspoons maraschino cherry juice
  • Garnish: 1 maraschino cherry
  •  
    Preparation

    1. COMBINE the run, Curaçao and pineapple juice in a shaker. Shake well and pour over ice in cocktail glass.

     

    super-bowl-2015-eclecticrecipes-230

    Patriot Punch, front, and Seahawk Slammer. Photo courtesy EclecticRecipes.com.

     
    2. ADD two teaspoons maraschino cherry juice slowly and let it fall to the bottom of the drink. Garnish with a cherry and serve.
     
    SEAHAWK SLAMMER

    Ingredients Per Drink

  • 1/2 jigger or 3/4 ounce Blue Chair Bay Coconut Rum
  • 1/2 jigger or 3/4 ounce Blue Curaçao
  • 1 jigger or 1-1/2 ounces pineapple juice
  • 2 teaspoons melon liqueur (like Midori)
  • Garnish: lemon slice for Garnish
  •  
    Preparation

    1. COMBINE the Blue Chair Bay Coconut Rum, Blue Curaçao and pineapple juice in a shaker. Shake well and pour over ice in cocktail glass.

    2. ADD the melon liqueur slowly, and let it fall to the bottom of the glass. Garnish with lemon and serve.

      

    Comments

    VALENTINE GIFT: X.O. Cognac

    hennessy-xo-230

    It’s a beauty—and it has a just-as-lovely gift
    box. Photo courtesy Hennessy.

     

    We sign our letters to friends with “X.O.,” short for a hug and a kisse.

    The abbreviation for “hugs and kisses,” XOXO, has been used for centuries to express love or good friendship at the end of a written letter or card (and these days at the end of an email or text message). The X stands for kiss and the O for hug.

    What is the history of this custom? Why not HKHK instead of XOXO? There’s more about that below.

    First, we’d like to suggest a luxurious Valentine’s Day gift: X.O. Cognac, a divine aperitíf or nightcap.

    This style of Cognac was created in 1870 by Maurice Hennessy, to be enjoyed with his circle of friends. The bold, intense and complex flavors are based on much longer aging. Some of the 100 eaux-de-vie* assembled to create X.O were aged for 30 years. M. Hennessy gave it the name X.O to signify “extra old.”

    It’s a Cognac for connoisseurs, served neat, on ice or with a splash of still or sparkling water. Don’t even think of mixing it in a cocktail!

     
    By the way, it was Maurice Hennessy, great-grandson of company founder Richard Hennessy, who created the Cognac classification system. He used varying numbers of stars to designate different quality, first producing Hennessy’s Three Star Cognac, today known as V.S (Very Special). His classification system was adopted by the entire industry.

    When he was the Prince of Wales, King George IV of Great Britain asked Hennessy to create a “very superior old pale Cognac.” It was designated V.S.O.P—Very Superior Old Pale—and since then, a letter system evolved to replace the stars (see below).
     

    LUXURIOUS VALENTINE GIFT IDEA

    Deliver your hugs and kisses with a bottle of X.O. Cognac. In addition to Hennessy, it is made by a number of Cognac houses including Camus, Courvoisier, Martell, Rémy Martin and others. They bottles cost $150 and up.

    While a bottle of Hennessy X.O., at the top of the price scale, can cost upwards of $200, we found it “on sale” at WineAnthology.com for $165.

    If you’re not looking for a bargain, you can get a custom-engraved bottle directly from Hennessy. Your message is engraved on the back of the bottle, making it a lovely keepsake (see the photo below).

    We also like to give an engraved bottle of X.O. Cognac as a wedding gift or anniversary gift.

     

    COGNAC CLASSIFICATIONS

  • V.O.: Very Old, aged a minimum of four years.
  • V.S.: Very Special. The youngest brandy in the blend has been aged for at least two years in cask. Also called Three Star.
  • V.S.O.P.: Very Superior Old Pale; the youngest spirit in the blend is aged four years in cask but the average can be 10 to 15 years.
  • X.O.: Extra Old. The youngest brandy is aged for at least six years but the average is 20 years or more. In 2016, the minimum storage age of the youngest brandy used in an XO blend will be 10 years.
  • Extra/Napoleon/Vielle Reserve: While regulations designate a minimum of 6 years of age for the youngest brandy, this average is usually older than X.O.
  •  
    There are other age designations, but they are smaller productions and are not typically imported to the U.S.
     
    Other terms to know:

     

    valentine-engraved-bottle-230

    Engrave a personal message on your X.O. Gift Photo courtesy Hennessy.

  • Hors d’Age: Meaning “beyond age,” this is a rare Cognac that is off the designated age scale.
  • Varietal: Made using only one type of varietal grape
  • Vintage: Aged and was put into the bottle in the year of the vintage
     
    ABOUT X’s AND O’s

    The custom of placing X’s on envelopes and at the bottom of letters notes, signifying kisses, dates back to the Middle Ages. At that time, a Christian cross was drawn on documents or letters to indicate faith, honesty and sincerity. A kiss, indicated with an X, was then placed upon the cross by the signer as a display of his or her sworn oath.

    A similar practice dates back to early Christian history. Since most people could neither read nor write, an X was used as their signature on documents, and an actual kiss was placed upon it as a show of sincerity. [Source]

    What about the “O?” Current speculation is that it is of Jewish derivation, since Jews would not use the sign of the cross.

    In terms of how the two symbols came together in the very non-legal “hugs and kisses”: Alas, dear reader, the answer is lost to history.
     
    *Eau de vie (eaux is the plural), pronounced oh-duh-VEE, is French for “water of life.” It’s a clear, colorless fruit brandy. After the brandy is aged in wood, it takes on its amber color. Cognac is a region in northern France; only brandies produced there can be called “Cognac.” The artisanship and strict production regulations in Cognac creates a superior spirit. Generic “brandy” can be produced anywhere.

      

  • Comments

    VALENTINE GIFT: Crème Yvette

    creme-yvette-2-230

    Crème Yvette violet liqueur, worth getting to know. Photo courtesy Cooper Spirits International.

     

    This old-fashioned-looking bottle with an unfamiliar name hasn’t been around in more than 40 years. Purple-hued and violet-scented, it was enjoyed since the 19th century in cocktails and as an after-dinner digestif.

    Alas, it was one of many old-fashioned liqueurs that went out of style and ceased to be produced; in this case, it went defunct in 1969. But it recently caught the fancy of the creator of St. Germain Elderflower Liqueur (another favorite for Valentine’s Day or any day), who has resurrected it.

    Crème Yvette, also called Crème d’Yvette and Crème de Yvette, is made from parma violet petals*, blackberries, blackcurrants, red raspberries and wild strawberries, along with honey, orange peel and vanilla.

    Currently, it seems to be available in New York and California, but you can see if your local liquor store can order a bottle for you.

    There are cocktail recipes on the brand’s website, CremeYvette.com. We enjoyed mixing it with sparkling wine (we also layered St. Germain into one variation).

    And it’s delicious atop raspberry sorbet—an easy Valentine’s Day dessert.

    (By the way, exactly who Yvette was has been lost to history.)
     
    *The same exotic flower used to make those violet pastilles.

     

     
      

    Comments

    TIP OF THE DAY: Celebrate Burns Night Tonight

    When you sang “Auld Lang Syne” on New Year’s Eve, did you recall that it was first a poem from Robert Burns, the national poet of Scotland (1759-1796)?

    His birthday, January 25th, is celebrated in Scotland as Burns Night. Family and friends gather for an evening of good food and company—a warm and happy event much like our Thanksgiving. A traditional Burns’ Supper is served. Here’s the supper format, if you want to plan ahead for next year.

    But you can have a much smaller event tonight, as brief as enjoying a tumbler of Scotch and reading a poem. Burns’ complete works are available free online. Some suggestions: A Red, Red Rose (“My luve is like a red, red rose…”); To a Louse; To a Mouse; Tam O’Shanter.

    If you’d like to do something a bit more elaborate, call around and invite a group for a Scotch tasting (here’s how). Everyone can bring whatever brand they have at hand…along with any bagpipe music.

    Then, there’s a Scotch and chocolate tasting. While solid chocolate wasn’t invented in Burns’ lifetime, he was a bon vivant and we’re sure he’d approve.

    Here are more food ideas for Burns Night.

     

    scotch-cheese-wisconsincheesetalk-230

    Celebrate Burns Night with Scotch and a poem. Photo courtesy Wisconsin Milk Marketing Board.

     
    Heid doon arse up! (That’s Scottish for Get on with it!)

      

    Comments

    PRODUCT: Master Of Mixes Bloody Mary Mix

    bottles-trio-230

    Really good, and ready to party. Photo
    courtesy American Beverage Marketers.

     

    Master of Mixes, a brand from American Beverage Marketers, and award-winning Food Network chef Anthony Lamas, have launched “Chef Inspired” Bloody Mary Mixes. We received samples last year, but saved them for January 1st, National Bloody Mary Day.

    We’re sorry we didn’t enjoy them earlier. They’re excellent!

    Quality fresh ingredients, and “unique” (per the company) spices, deliver an abundance of flavor in three varieties:

  • Classic Bloody Mary Mix: Classic is a refreshing twist on the traditional Bloody Mary with strong, bold flavors that stand up to the vodka while allowing the tomato and sharp savory notes to shine through. The flavors of Roma tomato juice are accented with black pepper, cayenne pepper, celery, lemon juice and Worcestershire sauce.
  • Loaded Bloody Mary Mix: This is how we like our Bloody Mary mix, with the boldness of horseradish and chile peppers. Chef Lamas adds the bright garden flavors of cucumber, celery and citrus. The mix is beautifully textured with chopped spices and diced vegetables, along with fresh horseradish, cracked black pepper, jalapenos, lemon and lime juices.
  • 5-Pepper Bloody Mary Mix: This seriously spicy blend will delight those who like it hot (but nicely so). The blend features ancho, chipotle, habanero, jalapeño and other chiles.
  •  

    Chef Lamas, proprietor of the Louisville-based Latino/Southern restaurant Seviche, had a “farm fresh” concept in mind: a more palatable, flavorful, bright Bloody Mary mix. He has succeeded!

    While one would think that the market didn’t need another Bloody Mary mix, truth be told, many of them are substandard. We typically mix our own—it’s pretty easy—but would happily use Master Of Mixes.

    In fact, they’re so natural and flavorful, they make an excellent Virgin Mary, a.k.a. tomato juice cocktail, straight from the bottle.

    About that bottle: It’s a pretty downscale design, given the high quality of the product inside. Don’t judge the book by its cover.

    The mixes are available at major retailers in all 50 states, well-priced at $3.99/liter and $6.99/1.75 liter. To learn more, visit BoldFlavorAdventure.com. You can purchase Master of Mixes products online at MasterOfMixes.com.

    American Beverage Marketers Inc., is a leading worldwide producer and marketer of cocktail mixes.

     

    master-of-mixes-bloody-mary-and-bottle-230

    Yes, please! Photo courtesy American Beverage Marketers.

     

      

    Comments

    FOOD HOLIDAY: National Bloody Mary Day

    Fernand Petiot-Red Snapper-230

    Thank bartender Fernand Petiot for today’s Bloody Mary. Photo courtesy St. Regis Hotel | NYC.

     

    January 1st is National Bloody Mary Day; 2015 marks the 81st anniversary of the drink, originally known as the Red Snapper Cocktail.

    In 1934, a seminal cocktail event took place at the King Cole Bar, an elegant watering hole in the storied St. Regis hotel in New York City. Bartender Fernand Petiot introduced the Red Snapper, a cocktail that would later be renamed the Bloody Mary.

    A simple cocktail called the Bloody Mary—gin and tomato juice—originated in the 1920s at a Parisian bar called The New Yorker. Petiot had served the drink at Harry’s Bar in Paris.

    After moving to the St. Regis, Petiot spiced up a tomato juice and vodka libation with celery salt, pepper, cayenne, lemon and Worcestershire sauce.

    RECIPE: THE ORIGINAL RED SNAPPER COCKTAIL FROM THE KING COLE BAR

    Ingredients

  • 2 ounces tomato juice
  • 1 dash lemon juice
  • 2 dashes celery salt
  • 2 dashes black pepper
  • 2 dashes cayenne pepper
  • 3 dashes of Worcestershire sauce
  • 1 ounce vodka
  •  

    The vodka-based drink became known as the Bloody Mary, and the gin-based equivalent became know as the Red Snapper. Over time, hot sauce replaced the cayenne pepper and a celery stick garnish appeared.

    And the name switched: The Red Snapper became a cocktail like the vodka-based Bloody Mary, but with gin instead.

    If you’re a Bloody Mary fan, try a Red Snapper instead and see what the more flavorful gin does for the drink, as opposed to the neutral flavor of vodka.

     

    MORE BLOODY MARY HISTORY

    The St. Regis Hotel was opened 1904, built by one of the wealthiest men in America, John Jacob Astor IV, as a companion to the Waldorf-Astoria Hotel.

    Eight years later, John Jacob Astor IV perished in the sinking of the RMS Titanic. His son Vincent Astor inherited the hotel.

    In 1932, the “Old King Cole” mural by Maxfield Parrish, which had been created for Astor’s defunct Knickerbocker Hotel, was moved to the St. Regis and made the centerpiece of a new bar, the King Cole Bar. In 1934, Vincent Astor recruited French bartender Fernand “Pete” Petiot, who had moved to New York from Paris-based Harry’s New York Bar in the 1920s, as the head bartender.

    At Harry’s, Petiot was famed for a tomato juice and vodka drink that was named the Bloody Mary, as the story goes, after a customer named Mary.

    When he brought the drink to New York, Petiot had to swap out the vodka, which was hard to come by in the U.S. (until the 1960s), for gin. Then, the Astor family deemed the name Bloody Mary too déclassé for their society clientele. So the Red Snapper was born.

     

    The Red Snapper-straight-230

    The Bloody Mary was originally called the Red Snapper. Photo courtesy St. Regis Hotel | NYC.

     

    In 1934, Prince Serge Obolensky, a well known man about town whose penchant for vodka was in keeping with his aristocratic Russian background, asked Petiot to make the vodka cocktail he had in Paris.

    According to FoodRepublic.com, Petiot spiced up the Parisian Bloody Mary—originally just vodka and tomato juice—with salt, pepper, lemon and Worcestershire Sauce. Since “Bloody Mary” was deemed too vulgar for the hotel’s elegant King Cole Bar, the drink was rechristened the “Red Snapper.” While the name may not have endured, the spicy drink most certainly has; over the years it has become the signature cocktail of the King Cole Bar. Sometime in the mid-1930s the name reverted to Bloody Mary—a better, spicy Mary, to be sure.

      

    Comments

    RECIPE: Tiramisu Cocktail

    The popular Italian dessert tiramisu is typically composed of layers of sponge or ladyfingers, soaked in espresso liqueur; then layered with a mascarpone cheese and custard mixture; then dusted with cocoa or shaved chocolate.

    Those jonesing for a rich and creamy tiramisu dessert can now quickly mix up an easy Tiramisu Cocktail, with this recipe from Frangelico hazelnut liqueur. It seems especially festive for New Year’s Eve.

    RECIPE: TIRAMISU COCKTAIL

    Ingredients

  • Frangelico
  • Vodka
  • Irish cream liqueur
  • Cold espresso or espresso liqueur
  • Ice
  • Garnish: grated chocolate*
  •  


    Drink your tiramisu. Photo courtesy Frangelico.

     

    Preparation

    1. Mix equal parts Frangelico, vodka and Irish cream liqueur in a shaker with ice. Strain into a chilled Martini glass.

    2. TOP with espresso and garnish with chocolate. Alternatively, before pouring the drink, set the chocolate shavings in a saucer to make a glass rimmer. Wet the rim 1/4 deep by dipping in a shallow bowl of water; then twist the glass in the shavings.

    3. SERVE. Be prepared for refill requests.

     
    Find more of our favorite cocktail recipes.
     
    *We grate a chocolate bar with a Microplane grater. You can use whatever grater you have.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact