TIP OF THE DAY: Apple Cider Bar

Hot raspberry cider. Photo courtesy Driscoll’s Berries. Here’s the recipe.   A few months ago we created a feature on party food bars: Breakfast & Brunch Bar Drinks & Snacks Food Bar Desserts Food Bar Lunch & Dinner Food Bar   Our drinks bars included the different ways to serve Bloody Marys, lemonade and iced…
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RECIPE: Kentucky Mule Cocktail

We saw this Kentucky Mule at Del Frisco’s Steakhouse and thought: what a nice harvest color for Thanksgiving cocktail. Then we went back to research the drink. A Moscow Mule is a more familiar drink: vodka, ginger beer and lime, often served in a copper mug. The Kentucky Mule substitutes bourbon for the vodka and…
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HALLOWEEN: Vampire Drink

Whether your guests want a glass of white wine, sparkling wine or other clear drink, add a bloody effect with crème de cassis (blackcurrant liqueur) or any red fruit liqueur. For the mocktail set, use raspberry syrup instead of cassis and add it to club soda, ginger ale or lemon-lime soda. If you can’t find…
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COCKTAIL: Cucumber & Vodka

Cucumber vodka may not be a big trend, but it deserves more attention. It’s crisp and refreshing whether drunk neat, with a squeeze of lime, with ice and/or soda or in a Bloody Mary or Martini. A quick look of what’s available shows artisan American and European distillationns: Badcock from Oregon, Blackwood’s from Scotland, Crop…
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COCKTAIL: Bourbon & Ginger Beer

One of the most elegant bosses we’ve ever had, an old school gent, drank Bourbon and Ginger Beer* as his cocktail of choice. In those long-ago days, before the runaway popularity of the white-goods-based† Bloody Mary, Martini and Margarita, most people were either Scotch or Bourbon drinkers. They drank their spirit of choice with soda,…
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