That’s rose, not rosé, referring to the color of this drink recipe from Suerte Tequila.

Even if you have no plans for Valentine’s Day, whip up one of these and you’ll have a special occasion.

It’s a tequila-and-prosecco cocktail with pomegranate juice and simple syrup. If you like things less sweet, you can leave out the simple syrup.
 
RECIPE: SPARKLING ROSE COCKTAIL

Ingredients Per Drink

1. COMBINE the juice, tequila and simple syrup in a cocktail shaker filled with ice. Shake vigorously and pour into a champagne flute.

2. TOP with prosecco, garnish and serve.

NOTE: You may want more than one!
  

January 31st is National Hot Chocolate Day.

We have two recipes for you, plus:

 
 
RECIPE #1: MOCHA HOT CHOCOLATE

This recipe is a hit with lovers of coffee and chocolate. Legend has it that the original mocha coffee beans from Yemen had distinct chocolatey flavor; hence the name mocha when the two distinct flavors were combined in beverages and desserts.

Those coffee beans were exported through the Yemeni port of Al-Makha, which was subsequently transliterated to mokka and mocha.

For a richer beverage with either recipe, substitute milk for the water.

Ingredients For 8 One-Cup Servings

 
Preparation
1. PLACE coffee in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew as directed. Stir in peppermint extract if desired.

2. MICROWAVE half-and-half and chocolate in medium microwavable bowl on HIGH 2 to 3 minutes or until heated through, stirring halfway through cook time. Stir until chocolate is completely melted and mixture is smooth. Stir into brewed coffee.

[2] Non-dairy hot chocolate made with yummy coconut milk.

Turn hot cocoa from a mix into a luxurious treat by preparing it with coconut milk. You can make a spicy version with pumpkin pie spice, or layer on the coconut flavor with coconut extract and a coconut garnish.

Ingredients For Four 1/2-Cup Servings

 
Preparation

1. HEAT the coconut milk and water in small saucepan until hot (not boiling). Remove from the heat.

2. WHISK in the hot cocoa mix and pumpkin pie spice or extract, until dissolved. Garnish as desired and serve immediately.
  

How to make ribs taste even better? Cut the sweetness of the barbecue sauce with bourbon!

For Super Bowl fare, we couldn’t resist these ribs: the personal recipe of Fred Noe, Jim Beam’s master distiller and global ambassador.

June 14th is National Bourbon Day. July 14th is National Barbecued Spareribs Day. September 3rd is National Baby Back Ribs Day. And for a ribs lover, every day can be a ribs celebration.
 
 
FRED’S SMOKEHOUSE RIBS

Ingredients For 6 to 8 Servings

 
Preparation

1. PREHEAT the oven to 325°.

2. COMBINE the vegetable oil, onions and garlic in a large pot over high heat. Cook until lightly browned, about 3 to 4 minutes.

3. ADD the bourbon and cook over medium heat until there are about 2 tablespoons of liquid left in the pan. Add the brown sugar, molasses, vinegar, ketchup, water, soy sauce, chipotle powder, salt and pepper and simmer over low heat for 2 hours.

4. SEASON the ribs with salt and pepper and sear them in large sauté pan on high heat until golden. Once the ribs are browned, transfer to a large casserole dish and pour ½ of the BBQ sauce over the top. Cover the pan with foil and bake in the oven for 2½ hours. When ribs are done cooking…

5. REMOVE from the pan and serve alongside the remaining BBQ sauce. Garnish with chopped parsley and scallions.
 
 
COLE SLAW RECIPES