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All the News That's Fit to Eat — Dec. 3, 2008

YumSugar — Wed, 03 Dec 2008 12:30:19 -0800

Whether it's 10 a.m. or 10 p.m., bacon has a place on the table. — Los Angeles Times
The art of perfecting the English scone. — Houston Chronicle
A roundup of all the new food video games that make suitable gifts for the gourmet gamer. — Washington Post
The illustrious Ferran Adria talks on what's next in the food revolution. — Boston Globe
There's a cocktail movement sweeping the nation, with several philosophies that differ in approach. — New York Times
This recipe demonstrates that fruitcake can be delicious. — Chicago Tribune
Sales for Beaujolais nouveau may be down, but quality of taste has gone up. — Wall Street Journal
Despite filing for bankruptcy, Copia wine center may reopen in as early as a week. — San Francisco Chronicle

Happy Hour: Citrus Spritzers

partysugar — Fri, 28 Nov 2008 09:30:21 -0800

I ripped this cocktail recipe out of Everyday Food magazine back in August, and every week since I've been dying to make it. I finally had the chance to mix up a batch for my family yesterday. A toxic blend of fresh orange, lemon, and lime juice, this drink was refreshing, tart, and subtly sweet. The best thing about this concoction is that it can be made with or without alcohol, so cater the recipe to your family's needs. To give the cocktail a more festive flavor and brilliant color, the next time I make it, I want to use blood oranges.

I served it with baked garlic oysters, but any rich, creamy, or crunchy appetizer will do. Want the recipe? All you have to do is

What Are You Drinking With Your Thanksgiving Meal?

YumSugar — Tue, 25 Nov 2008 12:30:21 -0800

PartySugar and I have already planned our Thanksgiving menus, and now we're just eagerly awaiting the big day. To distract our giddy selves, we had a discussion about what we're serving to drink at Thanksgiving dinner. She'll be serving a citrus spritzer, Champagne, and Beaujolais, while DearSugar will be drinking red, white, and bubbly. As for me, I haven't decided yet — I'll serve either a Gewurtztraminer or a Pinot Noir. What will you and your guests be drinking? Once you've made your selection below, tell me in the comments exactly what you'll be pouring!Source

Happy Hour: Loft Liqueurs

YumSugar — Mon, 24 Nov 2008 14:00:39 -0800

Earlier this month, I was pleasantly surprised to hear about the opening of the world's first all-organic bar. So when I learned of Loft Liqueurs, the first USDA certified organic liqueur, I had to find out what all the hype was about.

Created by two best friends and San Francisco hospitality veterans to save people from "the bright neon color of your average apple martini," the limoncello-inspired spirits are at the forefront of sustainability and eco-consciousness. In addition to being made with all-natural ingredients, the kosher-certified liqueur is sweetened primarily with agave nectar. The company supports small farms and biodynamic agricultural practices when possible, and uses recycled cases, biodegradable inks, and bamboo-based paper.

I tried four flavors — lavender, spicy ginger, tangerine, and lemongrass. To hear what I thought of them,

Come Party With Me: Fast Thanksgiving — Drinks

partysugar — Thu, 20 Nov 2008 12:30:11 -0800

As much as I love cocktails made from fresh, seasonal ingredients, sometimes there simply isn't time — especially when you need Thanksgiving dinner ready in a hurry — to juice 20 blood oranges. The grocery store liquor aisle is crowded with generic and overly-sweet cocktail mixers, but there's one brand I trust for excellent mixers: Stirrings. With their blood orange flavor you can make a quick batch of blood orange bellinis.

Serve wine at mealtime. Call your local wine shop and ask them to set aside a couple of Thanksgiving-friendly bottles for you. Use their expertise to save time. You won't have to research wine pairings or stand in the wine aisle wondering what to buy. Don't forget sparkling apple cider, water, and soda for the kids. To look at the easy blood orange bellini recipe,

Talking Mixology With Dale DeGroff

partysugar — Mon, 17 Nov 2008 12:30:52 -0800

Last week I had the wonderful opportunity to sit down with Dale DeGroff. If you've never heard of DeGroff, you'll be surprised to know that he has changed your life. Remember that basil gimlet you enjoyed at the bar last week? You can thank Dale for that. Or what about that perfectly poured martini? Dale's responsible for that, too. Known to food insiders as the King of Cocktails, Dale DeGroff is single-handedly responsible for the renaissance of classic cocktails. Back in 1980s New York, at a time when the majority of bars served drinks made from overly-sweet mixes, Dale was mixing drinks with fresh, seasonal, local ingredients and creating cocktails based on preprohibition recipes. To find out what the master has to say about cocktail trends and to see who he thinks is the best bartender in America today,

Happy Hour: Ruby Chai Appletini

partysugar — Fri, 14 Nov 2008 16:00:42 -0800

When I hear the word appletini, I can't help but cringe and think of a cloying, neon green cocktail. That's why, while at a recent Root Division art auction, when I saw that the specialty cocktail was an appletini, I avoided it. However, when I heard the appletini was a creation of one of San Francisco's best bartenders, H. Joseph Ehrmann, I knew I had to give it a try. Made with fresh apple cider and vodka infused with tea, this appletini is nothing like its processed counterpart. It tasted like fall in a glass with hints of vanilla and cinnamon.

It takes time to infuse the vodka and apple cider, but the process is worth it, especially if you make a large batch and serve it for Thanksgiving. Don't let Fall pass without making this refreshing, not-too-sweet cocktail, so get the recipe now and

Happy Hour: Italian Fruit Punch

partysugar — Fri, 07 Nov 2008 16:00:19 -0800

Last week, while at my parents house, I was watching an old episode of Everyday Italian when my mom turned to me and said, "Let's make that cocktail!" With its vibrant color it looked amazing, so we sent my dad to the store to pick up the ingredients. The recipe calls for maraschino liqueur, a spirit that's pretty difficult to find.

The next best substitute, according to the alcohol specialist at G&G Market, is kirschwasser. Although it didn't have the bright orange hue, the cocktail was spectacular: not too sweet with a hint of fizz.

Limoncello is an unexpected flavor that makes the drink tart. The recipe makes enough for six cocktails, so it's perfect for entertaining. To look at Giada's recipe,

Come Party With Me: Budget Thanksgiving — Drinks

partysugar — Thu, 06 Nov 2008 12:30:29 -0800

To save money on drinks at Thanksgiving, ask guests to bring a bottle of red or white wine. Head to Trader Joe's, they have a wonderful assortment of affordable wines, and purchase a couple of bottles to add to the collection. Instead of offering bottled water, fill pitchers with ice and tap water.

Make one signature cocktail and have a pitcher ready to pour the moment the party starts. This recipe for a cranberry champagne cocktail is festive. Instead of using champagne, substitute a sparkling Spanish cava. Beverages and More has one on sale for $7.00. Grand Marnier, the French orange liqueur, can be pricey, so replace it with Triple Sec. To look at the cocktail recipe,

Happy Hour: Blueberry Martini

YumSugar — Mon, 03 Nov 2008 14:01:37 -0800

Although I enjoyed fresh blueberries this past weekend, I know their supply is winding down at the market, which is why I've been searching for ways to prolong their existence at my table. Then one day, out of the blue (pardon the pun), I came across some Stirrings Wild Blueberry, and I had my answer.

All you need is vodka and the syrup, which is made from real blueberries. In a matter of seconds, you've got blueberry cocktails for everyone! This drink is ideal for tailgates or large parties because it's so easy to make. Check out how and

Yummy Links: From Ghoul-Aid to Alton Brown

partysugar — Fri, 31 Oct 2008 06:45:03 -0700

Celebrate Halloween by making ghoul-aid. — Hostess With the Mostess
If you are staying in on election night, cook a red- or blue-themed dinner. — GlamDish
European wines may contain high amounts of metal. — Vinography
Looking for a candy that's good for you? Try kiwiberries! — The Epi-Log
Everything you need to know about cheese. — Chow
Learn the difference between regular, smoky, Spanish, and Hungarian paprikas. — The Kitchn
Alton Brown on donuts. — Serious Eats

Source

Come Party With Me: Election Night — Drinks

partysugar — Thu, 30 Oct 2008 14:00:24 -0700

Elixir, the bar where LibertySugar and I are hosting our town-hall style election-night bash, is offering guests a selection of drinking specials for the party. With fabulous names like "Bye Bye Miss American Rye," the menu will feature only American brands like Bluecoat gin, Square One vodka, and Sam Adams brew. I plan on ordering the "Red, White, and Night" a potent, sangria-like concoction made with vodka, red wine, and lemonade. To serve up this slinger at your own election-night soirée, get the recipe and

What's Cooking at Slashfood

partysugar — Thu, 30 Oct 2008 04:00:27 -0700

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

Meet Tracy Porter, tabletop's new hero.
Beef terroir: the grassfed difference.
Canning of craft beers is becoming more popular.
The Food Network has launched a new line of kitchenware.
What makes you feel like a real cook?
Tuck an edible note into your kid's lunches with FoodWriters.
The new cocktail shakers are antique pitchers.

Source

Happy Hour: Fall Fizz

partysugar — Wed, 29 Oct 2008 16:15:08 -0700

Recently I attended a female-only cocktail competition hosted by Nirvino. While I've been to many cocktail competitions, I always look forward to Nirvino's monthly contest because the crowd gets to taste each cocktail and ultimately decides the winning drink. Nirvino is an exciting social networking community where drinking is the common denominator. You can rate drinks, bars, bartenders, wine, beer, and different kinds of liquor.

Its a fun concept that makes for an interesting event. After tasting each cocktail everyone gets on their iPhones or Blackberrys to rate the drink. This competition featured Square One Cucumber vodka and the winning bartender was Brooke Arthur from Range restaurant in San Francisco.

Her Fall Fizz delightfully combined the fresh flavors of cucumber, apple, and pear. Lemon juice adds an acidic balance and a dusting of cinnamon gives this drink a holiday feel. Like the gin fizz, it includes egg whites. I can't promise you won't get salmonella, but your drink will be deliciously frothy! To check out Brooke's recipe and a video of her mixing at the competition,

Happy Brunch Hour: Great Uncle's Gin Fizz

YumSugar — Mon, 27 Oct 2008 16:14:22 -0700

I love brunch and even more so, I love brunch cocktails! This past weekend, my great uncle taught me how to make his effervescent, tangy, and delicious gin fizz.

There are many different types of gin fizzes. The simplest version combines gin, lemon juice, sugar, and carbonated water. The Ramos Gin Fizz, a New Orleans classic, dates back to 1888, and jazzes up the recipe by adding lime juice, cream, orange flower water, and egg white.

My great uncle has perfected his variation to include gin, sugar, cream, lime juice, orange juice, soda water, ice, and one whole egg. The egg made me a little nervous, but it adds a fabulous texture and frothiness to the blended drink. If you don't want to use raw eggs, substitute powdered egg white.

To add a little fizz to your weekend brunch,

Do You Drink Strong Alcohol?

partysugar — Fri, 24 Oct 2008 11:45:31 -0700

The other day I made a martini with Absolut's 100-proof, black-label vodka. I've never considered myself a lightweight, but you could definitely notice the difference in strength! How about you? Do you ever drink super-strong alcohol? Anyone else tried the Absolut 100?

Do You Drink Strong Alcohol?

Yes, I like my alcohol strong.

No, I prefer lower-strength liquor.

I don't drink.

I don't drink hard alcohol.

Other

Come Party With Me: Halloween Dinner — Drinks

partysugar — Thu, 23 Oct 2008 12:30:50 -0700

Although there is no meat in the Halloween dinner menu, the meal is quite rich, so select a cocktail that is clean, crisp, and refreshing. The classic highball is perfect because guests can choose between gin or vodka. Eyeball ice cubes are a creative and festive way to make the drink more Halloweeny. If you don't like a highball, consider using the ice cubes in another concoction. When guests sit down to dinner pour a Halloween-themed wine. As always, be sure to have plenty of water, beer, and nonalcoholic alternatives on hand. To learn how to make the eyeball highball,

Goodbye, Zima

YumSugar — Tue, 21 Oct 2008 11:15:53 -0700

MillerCoors announced yesterday that production of the malt-liquor beverage Zima has been discontinued.

The product was part of the 1990s clear-drink craze that included Crystal Pepsi and Tab Clear. Zima proclaimed to be "Zomething different" from beer, wine, or hard liquor, but in recent years, the drink — which had been repackaged and reformulated into citrus, tangerine, and pineapple citrus flavors — was outsold by competitor Smirnoff Ice. The decision, MillerCoors says, was due to declining consumer interest and weakness in the "malternative" segment.

If you're having a hard time parting ways, don't worry: There's still time to stock up, as distributors can most likely get remaining inventories of Zima through December.

Are you sad to see this drink become a thing of the past?

Source

Happy Hour: Jim's Diablo

partysugar — Fri, 17 Oct 2008 16:00:17 -0700

When I heard the name of this cocktail, I assumed it would be a devilish drink that was either too spicy or super strong. I was pleasantly surprised when it was neither hot or potent, but rather a delightfully well-balanced, tasty cocktail.

Despite its blushing color, this mix of tequila, Canton, and lemon juice is not a typically girlie, sweet concoction.

Created by one of New York's top mixologists, Jim Meehan, the diablo is simple to make at home. Take the time to chill the glasses before hand, it will make a better drink.

The recipe calls for creme de cassis, but I made mine with Chambord, because that's what was in my liquor cabinet. To check out Jim's Diablo,

Come Party With Me: Pumpkin Patch Picnic — Drinks

partysugar — Thu, 16 Oct 2008 12:30:09 -0700

Like the menu and dessert, when selecting a cocktail for a picnic, choose one that can be made in a large batch in advance. This rosemary ruby cocktail is refreshing and delicious. It combines a rosemary simple syrup with vodka and grapefruit juice. To make a nonalcoholic version, substitute sparkling water for the vodka. Fill a cooler with seasonal ale, water, and single-serving juices. Don't forget to pack extra ice for the cocktails. Get this tantalizing cocktail recipe when you

Happy Hour: Dubonnet Rouge

YumSugar — Mon, 06 Oct 2008 14:00:45 -0700

I've always been a complete novice to the category of spirits known as aperitifs. These old-school standbys — which include liqueurs, dry champagne, and fortified wines — rose to fame in Europe in the 1800s, and have remained popular ever since.

When I received a bottle of Dubonnet ($11.99), I decided to begin my aperitif studies. The French fortified wine, originally developed in 1846, is available in two varieties: rouge and blanc. Dubonnet is made from wine that's had additional alcohol added to it, which preserves the wine, makes it sweeter, and increases its alcohol content.

I've always thought of Dubonnet — a proprietary blend of herbs, spices, and peels — as something more fitting for my grandmother. But surprisingly, my first sip was warm and rich, and had a nose and flavor that reminded me of tawny port. It was sweeter than brandy, yet drier than a dessert wine, and incredibly smooth given its price tag.

I'm looking forward to drinking some again tonight and can't wait to experiment with Dubonnet in classic cocktails. If you've ever tried this aperitif, what are your thoughts on it? Have you ever tasted a spirit that was incredibly different from what you thought it would be?

Happy Hour: Sweeney (Hottie) Toddy

partysugar — Fri, 03 Oct 2008 16:00:02 -0700

Now that Fall is here we can start to think about cold-weather cocktails, especially the warming toddy. With its burnt orange color, caramelized sugar rim, and creative name, this modern variation of the classic drink is not your grandmother's nightcap. Made with rum and Canton Ginger Liquor, it's delicious and surprisingly easy to drink. Created especially for my birthday party, by superstar bartender Aaron Smith, of 15 Romolo, the Sweeney (Hottie) Toddy is also a wonderful concoction for a Halloween party. Lighting the glass on fire to caramelize the rim makes for a fabulous party trick! Learn how it's done and

Come Party With Me: Hoedown — Drinks

partysugar — Thu, 02 Oct 2008 12:30:33 -0700

A lot of manly men will be attending my hoedown so I've decided to get a keg of beer. When selecting a keg, choose a versatile, easy-to-drink beer that's neither high- or lowbrow. I've ordered a keg of Lagunitas, an IPA native to my hometown.

For the ladies, offer a spicy rum punch. Made with a spiced sugar syrup, rum, and fresh lemon and orange juices, this punch is refreshing and potent.

Of course, water, soda, and wine are always good to have on hand at any event, so stock up on those as well. Get the punch recipe when you

Do You Drink Girlie Cocktails?

partysugar — Wed, 01 Oct 2008 10:15:05 -0700

Do You Drink Girlie Cocktails?

Yes! Sometimes a girlie cocktail is just what the doctor ordered.

It depends on the drink.

No, I don't like girlie anything.

I don't drink.

Other — fill me in below.

Happy Hour: Buzzy Navel

YumSugar — Mon, 29 Sep 2008 14:01:05 -0700

This past weekend might have been the last seriously warm Saturday of the year. To celebrate, I mixed myself a fruity refreshment.

The Buzzy Navel, as it's called, is closely related to a perennial favorite, the Fuzzy Navel. The primary distinction? It includes a surprise element of beer, which alters the taste of the cocktail, mellowing out the hot flavors of hard liquor and adding a lingering, malty finish.

When I mixed my Buzzy Navel, I tweaked the recipe to my own liking, adding an extra 1/3 ounce of beer and omitting the ice. You can do the same when you

Come Party With Me: Tailgate — Drinks

partysugar — Thu, 25 Sep 2008 12:30:53 -0700

When one hears the words "tailgate" and "drinks," the first thing that comes to mind is beer. And lots of it. At my tailgate, I'll supply guests with a selection of cold brews and an updated version of the shandy, a classic beer cocktail. Tailgates always get a little rowdy, so I won't serve hard alcohol.

It's a good idea to have sodas, water, and a couple bottles of chilled white wine on hand. Before heading to the stadium, don't forget to stock up on ice. There's nothing worse than warm beer on a hot afternoon. To look at the refreshing recipe for the beer cocktail — at my party it will be poured into Cal cups! —

Happy Hour: Green Grape Sangria

partysugar — Fri, 19 Sep 2008 16:00:57 -0700

When I saw this recipe for white wine sangria in the July issue of Gourmet magazine, I knew I had to make it. I wasn't disappointed when I did; this sangria is phenomenal.

It's fresh, fruity, and refreshing without being overly sweet. The mint adds an herby aroma to the wine, and the absence of fruit chunks makes for smooth, easy drinking. The recipe calls for Pinot Grigio, but I used a dry Riesling from Trader Joe's.

To learn how to make this divinely sip-able sangria,

Come Party With Me: Heroes Season Premiere — Drinks

partysugar — Thu, 18 Sep 2008 12:30:17 -0700

What cocktail pairs perfectly with a traditional meat and mashed potato TV dinner? A classic gin and tonic served in a chilled glass. It's a simple, no-fuss drink that will nicely complement the menu for my Heroes season premiere party.

I'll also have a couple bottles of red wine on hand to enjoy with dinner. Water, beer, and sodas are a must for those who dislike gin. To look at the recipe for this uncomplicated cocktail,

Happy Hour: Tabasco Tequila

YumSugar — Wed, 17 Sep 2008 16:15:05 -0700

My favorite condiment in the entire world might just be Tabasco hot sauce (DearSugar and I both put it on everything!) — so when I heard the hot-sauce empire was developing its own tequila, I got my hands on a bottle stat.

If you're a fan of tequila and not afraid of heat, you should definitely give Tabasco Tequila ($21.99) a try. The spirit has the toasty-tart flavor of tequila with a bit of spice that's not overpowering. It would make for a great round of shots at the bar. I tried it in my Bloody Maria, and didn't have to add as much hot sauce to make it spicy. I'm most excited about using it in margaritas where fruit will marry with the tequila to make a delicious, sweet-hot cocktail! I'll be serving the spicy stuff at my next taco dinner.

The 750-ml bottles are currently being rolled out in Georgia, Indiana, North Carolina, Dallas, and Houston markets. Will you be on the lookout for them?

Happy Hour: Bloody Maria

YumSugar — Mon, 15 Sep 2008 14:00:20 -0700

Besides the requisite cup of coffee, my favorite brunch drink is the Bloody Mary. But after trying the Bloody Maria, I think I may need to reconsider.

A Bloody Maria is essentially a Bloody Mary made with tequila instead of vodka. While vodka is essentially flavorless, tequila packs a toasted, oaky, tart punch, adding even more kick to a drink that's already full of hot and tart flavors.

I love bold food and drink, so I thought this was absolutely delicious. Hail Maria, full of taste!

To get the recipe,

Come Party With Me: Fashion Week Party — Drinks

YumSugar — Thu, 11 Sep 2008 12:15:19 -0700

For the bash I'm throwing in honor of New York Fashion Week, I'll be serving everyone rounds of this drink, the Manhattan. Not only is it a classic cocktail, but it's sleek, urban, and distinctly New York. The best thing about this bar classic? It's just as easy to make in a large batch as it is to prepare just one.

For those of my guests who aren't sipping spirits, I'll have sparkling cranberry juice on hand to pour, so they can look (and feel) just as glamorous as the rest. To stir up this fashionable drink,

Happy Hour: Sueño

partysugar — Fri, 05 Sep 2008 16:00:16 -0700

Cucumber haters beware. This tart yet refreshing cocktail might make you rethink your distaste. When muddled with rosemary, lime juice, and simple syrup, the flavor of the cucumber is subdued, and what remains is the essence of the cool vegetable — well, technically a fruit, but you know what I mean.

I usually associate vodka with this sort of herbaceous, earthy concoction, but tequila makes a surprisingly sublime match for the woody herb and crunchy cuke. A tonic float adds a bubbly, carbonated finish. To think outside the bartending box, make this drink and

Come Party With Me: Campfire Fiesta — Drinks

partysugar — Thu, 04 Sep 2008 11:15:51 -0700

After a long day of pitching tents, cooking food, and preparing dessert, the gang at your campfire fiesta definitely deserves a drink. No camping trip is complete without beer, so fill a cooler with plenty of ice and ask guests to bring their own brews. I'll also pick up a few bottles of red and white wine.

As the host of this fireside fete, you can also offer a fun addition to the bar menu. Since you probably won't have the time or energy to whip up something like a guavarita, opt for spiking a watermelon with rum. It's summery and refreshing, it will go great with the Mexican-inspired main courses, and it's easy to eat around the campfire. Just consume with caution, since it will undoubtedly be strong! To find out how to make it,

Happy Hour: Guavarita

partysugar — Wed, 03 Sep 2008 16:15:56 -0700

Meet the guavarita, the rosy-hued cousin of the classic margarita. Made with a splash of guava nectar, this cocktail is refreshing and slightly sweet. If you find margaritas too potent, give this variation a shake.

The guava juice balances the sometimes overwhelming flavor of tequila. Since the tequila was subdued, I found the salted rim unnecessary. When I made round two, I left the rim alone.

To look at the recipe,

Happy Hour: Lemonade Mojito

YumSugar — Fri, 29 Aug 2008 14:30:45 -0700

The other day, I cohosted a barbecue so, of course, I served a signature cocktail. As an added challenge, the barbecue was actually a baby shower, and the guest of honor was pregnant. So I searched for a recipe that would be just as refreshing without booze as with it.

I dug this recipe out of my recipe file, ripped out of InStyle magazine years ago and just waiting for its moment. It's great for big groups since it can be made in large batches, and I like that it uses vodka instead of the usual rum, since I have a lot of friends who find rum off-putting. It's very tart and sufficiently sweet, and without the vodka, it's just a minty homemade lemonade. To get the recipe,

Come Party With Me: My Birthday — Drinks

partysugar — Thu, 28 Aug 2008 12:14:56 -0700

Obviously, I think my birthday is a cause for celebration, and with celebration comes champagne! When choosing a signature drink for my bash, I wanted something that would subtly echo the floral motif of my invitations without being too juvenile. A playful twist on a classic, grownup cocktail seems fitting for someone turning 27.

I've settled on this variation on the French 75 cocktail; it features blood oranges so it has a slightly pink, but not too pink, hue. Better yet, it will please both cocktail connoisseurs and casual drinkers, and it can be made in large batches. To get the recipe,

Happy Hour: Rossellini

YumSugar — Mon, 25 Aug 2008 14:00:30 -0700

Sunny weekends in San Francisco are hard to come by. When I awoke last Saturday to clear-blue skies, I headed over to Bar Bambino, an Italian nook in the city with a new back patio.

There, I enjoyed the perfect warm-weather drink: a spin on sangria that was refreshing and fruity without being overly cloying or too heavy on the alcohol. With one in hand, I imagined I was an effortlessly chic Italian woman. I snagged the recipe for the next real Summer day.

The cocktail calls for white wine (I'd recommend a Sauvignon Blanc, or any other dry white with mineral notes) as well as orange bitters, which can be found at large liquor stores. For the recipe,

Happy Hour: X-Rated Fusion Liqueur

partysugar — Fri, 22 Aug 2008 13:00:54 -0700

While I normally prefer a classic cocktail or a glass of good whiskey, I've been known to enjoy a girly drink (or two) in my lifetime. Recently I've become obsessed with this brilliantly pink liqueur, X-Rated ($27).

At first, the cheesy name and vibrant color made me nervous. I was afraid it was going to be overly sweet — more like cough syrup than a luscious liqueur. However, the rosy liquid is absolutely delicious! A fusion of French vodka and organic blood orange, mango, and passion fruit juices, the liqueur tastes fresh not artificial. It's sweet, but not overly so. I served a chilled shot to girlfriends before a night on the town, but it would also be a flavorful addition to specialty cocktails.

If you're hosting a bachelorette party or bridal shower, consider serving X-Rated. Your girlfriends will love the taste and the experience of sampling a new liqueur. A bottle also makes a lovely birthday gift for a fashionable 21-year-old.

Have you tried X-Rated? What did you think?

Come Party With Me: Going Away Party — Drinks

partysugar — Thu, 21 Aug 2008 12:15:14 -0700

The menu for the going away party is simple, classic, and comforting so serve a drink that embodies these qualities as well. A lemonade-inspired punch is refreshing and crowd-friendly. It's simple to make and delicious to drink. Make two batches — one alcoholic and one nonalcoholic. For the clambake offer guests a chilled white wine or light, fruity red. For those who prefer not to drink hard liquor or wine, stock up on beer, water, and sparkling juices. For the easy spiked lemonade recipe,

Happy Hour: Pisco Sour

YumSugar — Mon, 18 Aug 2008 14:00:46 -0700

The other night I found myself at Nopa, a San Francisco restaurant known for its great food and equally respectable drinks. My drink of choice was the pisco sour, the slightly sweet, tart, frothy lemon cocktail made with pisco, a regional South American brandy. This is a wonderful concoction and I'm excited to re-create it at home.If you don't own pisco, you can find it at a well-stocked liquor store or online. The pisco sour and its namesake spirit have been at the center of a centuries-old battle between Chile and Peru, with both countries claiming it their own.

Note that this recipe calls for Chilean pisco, which is sweeter, with slightly lower alcohol content than Peruvian pisco. If you substitute Peruvian pisco, increase the amount of simple syrup and lemon juice according to your taste. To get the recipe to this lovely Latin libation,

What Do You Know About Rum?

YumSugar — Fri, 15 Aug 2008 05:30:16 -0700

You may think you already know all there is to know about rum through drinking piña coladas and daiquiris, but let's see if my quiz (in honor of tomorrow being National Rum Day) can stump you. Are you ready to rummmmble? Let's begin!

Source

Come Party With Me: Movie Club Meeting — Drinks

partysugar — Thu, 14 Aug 2008 12:15:00 -0700

Although every dish on the menu for my movie club meeting features corn, I couldn't find a corn cocktail recipe. Thus, I looked for a refreshing concoction that would pair with the corn cakes and corn and zucchini pizzettas. This tequila sunrise punch is quick and simple to make for a crowd. To meld the flavors and infuse the tequila with citrus, let the mixture sit in the fridge for longer than ten minutes.

After the movie and during dinner, serve a buttery Chardonnay or light Tempranillo. Don't forget sparkling and still water, beer, and a selection of sodas. For the punch recipe,

Must-Read: Food and Wine Cocktails 2008

partysugar — Mon, 11 Aug 2008 15:00:13 -0700

As bartenders raise the bar on the quality of cocktails, it's no wonder I've become interested in doing the same at home. At happy hour, I no longer want to make a simple rum and coke, instead I prefer to experiment with exciting combinations and fresh, seasonal ingredients.

Recently I purchased Food and Wine Cocktails 2008, an informative, paperback full of classic and modern recipes from the nation's hippest bars and restaurants. From wine spritzers to whiskey drinks to party punches to bar snacks, nothing is overlooked or forgotten. To see what I think of the book,

Happy Hour: Ginger Beer Cooler

YumSugar — Mon, 11 Aug 2008 14:00:30 -0700

Last night, I dined at a local Burmese cafe with a friend. While we went there for dinner, which was delicious, I wound up getting tipsy on these beer drinks called Burma coolers.

With a lemon zing and tangy ginger finish, they were wildly refreshing, so I tried to re-create them at home.

To see how I made my version of this divine drink,

Happy Hour: Piña Colada Mojito

partysugar — Fri, 08 Aug 2008 16:00:46 -0700

The other day while searching for the ultimate piña colada recipe, I came across this recipe for a piña colada mojito. Intrigued, I decided to find out how lime and mint combine with pineapple and coconut. The final result was absolutely divine, a refreshing mix of tart, sweet, and creamy flavors. Since it's not blended, this cocktail is much lighter than the common piña colada, making it easier to drink a couple rounds. The ingredient list calls for both pineapple and coconut rums, but I used pineapple and regular rum because I wanted a less sweet variation. To learn how to make this tantalizing concoction,

Would You Drink This Avocado Cocktail?

YumSugar — Thu, 07 Aug 2008 16:15:04 -0700

Today PartySugar stumbled across this avocado cóctel. Dan from The Food in My Beard based it on a drink recipe featured in the New York Times, but added cilantro to it. Perhaps it's because I just ate lunch, but the chunks in the picture gross me out. Still the idea of an avocado cocktail is interesting! What are your thoughts on this drink?Source

Would You Drink This Avocado Cocktail?

Of course! I love avocados and I love cocktails.

I'd try a sip for kicks.

No, it looks disgusting.

Come Party With Me: Olympics Viewing — Drinks

partysugar — Thu, 07 Aug 2008 12:15:54 -0700

When guests arrive at your Olympic viewing, surprise them at the door with a chilled shot of Canton Ginger Liqueur. The shot will loosen up shy friends and get the conversation flowing. Next offer guests a glass of strawberry-lychee punch. Muddled with fresh strawberries, China's most cherished fruit sweetens this delicious rum cocktail.

Also have beer, wine, and sparkling water on hand. To learn how to make this cool, refreshing strawberry-lychee concoction,

Happy Hour: Bellini

partysugar — Fri, 01 Aug 2008 16:00:56 -0700

During the Summer's peach season, I love to enjoy bellinis. Similar to a mimosa, a bellini is Prosecco diluted with fresh white-peach puree. When made with perfectly ripe peaches, this glamorous cocktail is slightly sweet and delicately bubbly.

Named for the 15th-century Venetian painter, Giovanni Bellini, the drink was created at Harry's Bar in Venice sometime between 1934 and 1948. Now it is considered a classic cocktail and can be found on menus across America.

To make the peach puree, score a cross on the bottom of each peach with a knife.

Drop into a pot of boiling water for a couple minutes, plunge into an ice-water bath, and remove the skin. Chop into chunks, puree in the blender, and strain through a fine mesh sieve. For the proportions of this sublime concoction,