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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

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

Happy Hour: Conde de Siruela Crianza

partysugar — Wed, 24 Sep 2008 16:15:40 -0700

If you are looking for an exciting new red wine, I highly recommend Conde de Siruela Crianza ($22). From the Ribera del Duero region of Spain, this lush red is smooth, well bodied, and elegant. It has a ruby-red color and fruity aroma.

Although the bottle's label is rustic and old worldly, the liquid inside is fresh, full, and only slightly aged. It pairs wonderfully with grilled meats — I enjoyed mine with finger-licking good lamb chops — roasts or cheese.

What red wines have you been into lately? Have you ever tried a Spanish red?

Happy Hour: Shiner Bock

YumSugar — Mon, 22 Sep 2008 14:00:11 -0700

Last night I had a horrible, incurable hot flash. I opened the fridge to cool down and — to my glee — found Shiner Bock staring back at me.

If you aren't from Texas, you may not know Shiner, but if you are, then it's a household name. Shiner Bock is produced by the state's oldest independent brewing company, Spoetzl Brewery, which turns 100 next year. Shiner isn't the most complex beer to ever exist, but it's cheap, refreshing, and easy to drink.

Since the highly-carbonated, caramel-brown lager has a head that doesn't last long, it's delicious to guzzle right out of the bottle. It has little aroma and an earthy, malty, toasted flavor. Of course, it's perfect for a hot day, whether you're in Texas or not.

Have you ever had the chance to try Shiner? If so, what did you think of it?

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,

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,

Happy Hour: S'Naranja Viño Generoso de Licor

partysugar — Wed, 10 Sep 2008 16:15:49 -0700

Last weekend I was given a taste of S'Naranja Viño Generoso de Licor. Since it was served in a frozen shot glass and had a rich, tawny color, I figured it was whiskey. However, I was immediately shocked! It wasn't hard alcohol but a delicious, syrupy wine. The pourer was kind enough to offer me a full glass to better enjoy the smooth, medium-bodied wine.

Somewhere between a sweet Sherry and an uber-orangey liquor, S'Naranja is made with two types of Spanish grapes: Palomino Fino and Pedro Ximénez. Dried orange peels are added to the wine during it's 10-year barrel-aging process. The result is a luscious wine splashed with a hint of fresh oranges and creamy, caramel-raisin undertones.

With its bright bottle and easy pairability (I would serve it with everything from salty snacks to sweet bites), this wine makes a great hostess gift.

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

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,

Happy Hour: Smithwick's Irish Ale

partysugar — Wed, 27 Aug 2008 16:15:13 -0700

Recently, my parents returned from a vacation in Ireland.
Being as it was their first time in on the island, they eagerly sampled the local products, pubs, and pints. They picked up a fondness for a chocolate-colored, Irish ale named Smithwick’s (pronounced Smitiks). Their rave reviews made me curious, so when my dad invited me to join him at a local Irish pub, I jumped at the chance to taste the brew. Despite its dark color, the beer was surprisingly light and refreshing. The rich liquid was not bitter, but smooth, full, and stimulating. According to my father, the American Smithwick's lacked the frothy head of the brew he enjoyed in the old country, but I didn't mind, I thought it was delicious.

Have you ever tried Smithwick's? What do you think of the beer?

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?

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,

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,

Happy Hour: 2003 Walter Clore Private Reserve Red

YumSugar — Wed, 13 Aug 2008 16:15:44 -0700

Last night, I popped the cork on this 2003 Columbia Crest Walter Clore Private Reserve Red ($35). The wine wasn't a single varietal (like Syrah or Zinfandel), but rather a Bordeaux-style blend of several different grapes. Red wine from France's Bordeaux region implies a blend of several different varietals, including Cabernet Sauvignon and Merlot.

The hue was a deep purple, and the taste bone-dry with a velvety finish and full body. Drinking the wine reminded me of the pleasures of Summer — blackberries and cherries — with a hint of chocolate.

What else did the wine remind me of? The person who sent it to me as a gift. As my favorite wine columnists say, "Wine can conjure up memories in a way that few other things can."

It's certainly true that drinking this wine conjured up great memories of our friendship. Does the same hold true for you when you drink wine?

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,

Happy Hour: Fantinel Prosecco

partysugar — Wed, 06 Aug 2008 16:15:31 -0700

If you are looking for a refreshing, celebratory sparkling wine that won't break the bank, I highly recommend Fantinel Prosecco ($12.99). Uncomplicated and light, this Prosecco makes an excellent aperitif or a delightful bellini.

It has a pale straw color, a subtle touch of sweetness, and a citrus floral aroma. The bubbles are robust instead of delicate making for a lovely body.

This bottle is smooth solo, but it would pair nicely with spicy Chinese or Thai food. It also makes a perfect hostess or housewarming gift!

Happy Hour: Tom Collins

YumSugar — Mon, 04 Aug 2008 14:00:55 -0700

In a memorable scene from last night's episode of AMC's Mad Men, advertising copywriter (and main character) Don Draper, who's known to drink on the job, instructs his 6-year-old daughter Sally how to prepare a Tom Collins for guests.

This gin sour drink, first created in the late 1800s, was a popular Summer sipper in the '50s and '60s, when it was known as "the king of cooling drinks." While it's currently fallen out of favor, perhaps the scene makes a suggestion that it's time to bring back this maraschino-topped crowd-pleaser. To get the classic recipe,

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,

Come Party With Me: Waterpark Party — Drinks

partysugar — Thu, 31 Jul 2008 12:15:24 -0700

Lately I've been into making cocktails with rum. I'm sick of vodka drinks and have since started experimenting with the Latin libation. For the waterpark party, I plan on mixing up this refreshing rum punch. It looks like lemonade, so if anyone asks what we're sipping that will be our quick reply! This potent cocktail, from the inventive minds of MyRecipes.com, is a blend of rum, brandy, and pineapple, orange, and grapefruit juices. To make it more thirst quenching, I'll float a splash of sparkling water on top.
Get the tantalizing recipe when you,

Happy Hour: Papa Doblé Daiquiri

YumSugar — Mon, 28 Jul 2008 14:01:17 -0700

At Spruce, an upscale bar and restaurant in San Francisco, I came across the papa doblé daiquiri on the bar menu and knew I had to order it. I love this drink for several reasons, and one of them is the legendary story behind it. The papa doblé was the signature drink of prolific writer Ernest Hemingway. Back in the '30s and '40s, he frequently ordered it at the El Floridita bar in Havana, Cuba. The cocktail isn't cloying — in fact, it isn't sweet at all — but it's smooth and easy to drink. Beware of impostor recipes, which will use cherry syrup in lieu of true, colorless, maraschino cherry liqueur. To learn how to make this famous concoction,

Happy Hour: Watermelon Margarita

partysugar — Fri, 25 Jul 2008 16:00:43 -0700

If you haven't used watermelon to make a cool cocktail (or icy popsicle!), I highly recommend you do so soon. Summer is the perfect time for watermelon cocktails because the melons are insanely ripe and deliciously sweet.

While you could use a margarita mix, it doesn't take that long to puree fresh melon in a blender. I prefer my margaritas on the rocks, but if you like yours smooth, feel free to blitz all of the ingredients to make a frozen cocktail.

This was a refreshingly divine cocktail, so get the recipe now and

Meet Tony Abou-Ganim, the Modern Mixologist!

partysugar — Thu, 24 Jul 2008 15:00:12 -0700

One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."

Earlier today I had the chance to speak with Tony over the phone. To see what the fabulous Abou-Ganim had to say in my exclusive interview,

Happy Hour: Blue Gin Rizz

partysugar — Fri, 18 Jul 2008 16:00:23 -0700

The other day I was at the farmers market when I noticed a sad sign saying, "last day for blueberries." I immediately purchased a pint with the intention of using them in a delectable drink. While the original recipe, from H. Joseph Ehrmann of San Francisco's Elixir, calls for kumquats, I couldn't find them, so I substituted fresh peaches.

The final concoction is refreshing, tangy, and light. The ginger liqueur stabilizes the natural bite of the gin resulting in a cocktail that is balanced and easy to drink. It would be great paired with food, but it's also lovely when sipped solo. To say cheers to the weekend with this recipe,

Come Party With Me: Housewarming Party — Drinks

partysugar — Thu, 17 Jul 2008 15:00:44 -0700

Since guests may arrive at different times and you could be busy giving a tour of the house, set up a small bar at your housewarming party. Let visitors pour their own drinks. Fill a bowl with ice and arrange glasses, garnishes, and napkins nearby. Place cold beers and several bottles of white wine in a large bucket. Make a pitcher of fruity sangria and place it on the table. Serving a sangria is smart because it's made in advance and keeps up with the Spanish theme of the snacks and sweets. To look at the recipe for this peach -strawberry sangria,

Happy Hour: 2006 Affentaler Blue Monkey Riesling

partysugar — Wed, 16 Jul 2008 16:15:44 -0700

I used to be one of those people who avoided Rieslings because of their overly sweet nature. However, I have since learned, from bottles like this 2006 Affentaler Blue Monkey Riesling, that dry (not sweet) Rieslings are abundantly available.

Crisp and clean, this lush white was smooth and highly drinkable. With a tart, puckery finish and a fruity aroma, the wine was exceptional chilled and delicious paired with homemade pesto.

At only $14.99 the fun bottle, complete with embossed blue monkey, makes a wonderful hostess gift. What do you think of Riesling? Have you sipped a dry varietal?

Happy Hour: French 75

partysugar — Mon, 14 Jul 2008 14:00:14 -0700

In honor of Bastille Day, which celebrates the start of the French Revolution, mix (or order!) a French 75 cocktail. Named for a type of gun, this drink was originally created by a World War I, French-American fighter pilot. The combination of gin and champagne packs such a potent kick that people believed drinking it was like being shot with the powerful gun.

Now, the French 75 is considered a classic Champagne cocktail. The strong concoction is easy to make and even easier to drink. Get the recipe and

Happy Hour: Monkey's Lunch

YumSugar — Fri, 11 Jul 2008 16:00:17 -0700

I know what you're thinking: Why on earth is Yum drinking a banana-flavored cocktail with a ridiculous name? Well, sometimes a girl needs a silly, sugary drink — and sometimes a girl has a bunch of creme de banana left over from a bananas foster recipe. In search of a use for this odd liqueur, I headed to the Internet and found the Monkey's Lunch.

Though it may sound a bit off-putting, this drink was yummy enough that I drank the whole thing and would happily drink another. The banana flavor is very subtle, like a tropical twist on a White Russian. If it sounds a-peel-ing (sorry, couldn't resist), get the recipe when you

Come Party With Me: Pool Party — Drinks

partysugar — Thu, 10 Jul 2008 12:15:51 -0700

When hosting a pool party, stock up on plenty of ice and water to ensure that guests stay hydrated. For easy access, place coolers around your backyard and fill with refreshments.

Since beer bottles inevitably get broken at any party, purchase beer cans and plastic bottles. Barefoot guests won't have to worry about stepping on glass shards.

Offer one fresh-fruit cocktail. This recipe for pineapple mango rum cocktails is cool and delicious. To learn how to make it,

Happy Hour: Blanton's Single Barrel Bourbon

YumSugar — Wed, 09 Jul 2008 16:15:25 -0700

Though I enjoy the occasional Manhattan, I'm not usually a drinker of straight bourbon. Like scotch, the Kentucky libation always seemed more like a sippin' drink for old dudes. But lately, I've been acquainting myself with these potent brown liquors, and I have to say that neither scotch nor bourbon is anything to be afraid of. (That is, as long as you don't drink too much.)

Case in point: Blanton's Single Barrel Bourbon, distilled in Frankfort, KY, has taught me that truly excellent bourbons go down easy — almost too easy — even without a mixer. I recently picked up a bottle of a batch made especially for a San Francisco spirits shop, but you can buy it online for about $50. From the waxed-sealed racehorse-adorned top to the hand-scrawled date, Blanton's is clearly a special-occasion bottle of hooch.

One sip and you'll understand what separates high-end bourbon from everyday booze like Jim Beam. The rich, caramel liquid has the decadent taste of toffee with a hint of woodsy, almost fiery flavor. It's best served over ice or just "neat" in a glass, but if you simply must dilute it, I recommend a bit of water. Have you gotten into high-end bourbons? If so, tell me your opinions below.

Happy Hour: Tinto de Verano

partysugar — Fri, 27 Jun 2008 16:00:28 -0700

Spain's cheap variation of sangria, the tinto de verano, is quite simply a red-wine spritzer. Refreshing and delicious, this concoction is my go-to drink when I'm in the mood for something light. This easily drinkable cocktail is a delightful alternative to beer and wine.

Choose a mixer that suits your tastebuds: sparkling water, Pelligrino Limonata, and Squirt are variations that I've made, and always garnish with a fresh lemon wedge. To learn how I recently made this version, which uses Hansen's new sparkling water,

Happy Hour: Inniskillin Sparkling Ice Wine

YumSugar — Wed, 25 Jun 2008 16:15:49 -0700

At the Aspen Classic, PartySugar and I came across Inniskillin, an ice wine maker from Canada. Their Sparkling Ice Wine was unbelievably delicious and a true dessert wine treat. Although it has a rather high price point, around $70 for a 375ml bottle, ice wines cost more than regular dessert wines because they're produced from grapes that have been frozen on the vine. The labor-intensive technique results in a sweeter, very concentrated wine.

The sparkling varietal from Inniskillin has a light hint of apricot and caramel. The tiny bubbles brighten the body, making it less syrupy. It would pair well with fruits, poundcake, or blue cheese, but it's tasty enough to sip on its own.

The folks at Inniskillin call their sparkling ice wine "liquid gold," and I've got to say, they're not far off. Have you ever tried ice wine? What did you think of it?

Happy Hour: Long Island Iced Tea

YumSugar — Mon, 23 Jun 2008 14:00:39 -0700

After finding this recipe for a Long Irish Iced Tea a few weeks ago, I had the hankering for the strong, original cocktail that has inspired so many variations. These highballs are great for Summer sippin', but don't let the name fool you: Long Island Iced Tea isn't actually made with tea. It was most likely named because of its resemblance to tea and lemony flavor.

This dangerous drink is a combination of vodka, rum, triple sec, gin, and tequila, so it's handy if you're moving and need to empty the liquor cabinet. The combination of booze, plus sweet and sour mix and a splash of cola, goes down surprisingly easily. To get the recipe,

Drinking the Tasting Tent: Cocktails

YumSugar — Fri, 20 Jun 2008 13:00:28 -0700

With the food ranging from s'more bites to duck paninis, you could imagine that the liquid side of Aspen was also quite varied. Although it's called the Food and Wine Classic, there were actually loads of mixed drinks to be found. During one of the five grand tastings, PartySugar and I ended up skipping the wine and going straight for the cocktails. To check out some of our favorite finds just click the "Start" button.

Come Party With Me: Summer Solstice — Drinks

partysugar — Thu, 19 Jun 2008 12:15:53 -0700

Besides icy-cold beer and white wine at all of my dinner parties, I like to offer guests one refreshingly potent cocktail. Serving guests a drink right after they've walked through the door gives them something to do, puts them at ease, and sets the party mood. For a solstice dinner, select a cocktail that is quintessentially Summer. Made with chunks of ripe watermelon, fresh lime juice, and white rum, this watermelon cooler is thirst-quenchingly perfect.
To check out the recipe,

Happy Hour: Pear Sazerac

YumSugar — Mon, 16 Jun 2008 14:00:41 -0700

Ever since I made Peartinis in January, I've had a bottle of Grey Goose La Poire chilling in my freezer and wondering when it might be useful again. Sometimes I'll mix it with club soda, but this weekend I decided to seek out another cocktail recipe to let this (surprisingly delicious) pear vodka take center stage.

I never would have expected to find it in a sazerac, a classic New Orleans cocktail made with Pernod or another anise-flavored liqueur. This version replaces the traditional rye whiskey with pear vodka, and though the concept sounded bizarre, the cocktail was pleasingly crisp with an intensely fresh fruitiness and just a hint of licorice flavor. To get the recipe,

Happy Hour: Cherry Mojito

partysugar — Fri, 13 Jun 2008 16:00:09 -0700

Inspired by the success of YumSugar's mango mojito, I decided to experiment with my own cherry variation. It was wonderfully delicious and everything you expect a good mojito to be: refreshing, light, and not to sweet. The key is to use fresh squeezed lime juice and perfectly ripe berries. The recipe makes enough for a crowd, so this cocktail is excellent for Summer entertaining. I highly recommend that you take a look at the recipe, please

Come Party With Me: Bachelorette — Drinks

partysugar — Thu, 12 Jun 2008 12:15:40 -0700

Having a fabulous selection of alcoholic beverages at your bachelorette party is as important as having delicious food. Drinks will help unacquainted guests mingle more freely and will allow the entire group to loosen up.

For Elena's lingerie shower in my Vegas hotel room, I'll have an unlimited supply of her favorite Champagne, Sofia Blanc de Blancs. To get guests in a wild mood, I'll set shots of kamikaze on ice around the room. Plenty of chilled bottled water is also a must. For more wedding ideas, go to IDoSugar. To check out the the kamikaze recipe,

Happy Hour: Ozeki Hana Awaka Sparkling Sake

YumSugar — Wed, 11 Jun 2008 16:15:29 -0700

To me, Summer months are meant for bubbly. After a warm day, it's relaxing to have a glass of something cool, chilled, and sparkling. Usually I reach for an inexpensive Prosecco or sparkling rosé, but recently I tried something a little more unusual.

At a little sushi restaurant in Japantown, I saw a sign advertising "Sparkling Flower." The sparkling flower was actually called Hana Awaka, and it was a delicious sparkling sake. The flyer declared that it would "bring your taste buds alive with bursting bubbles," and it actually did. The flavor was light and sweeter than most sakes. The bubbles lent a refreshing bite. The best part was that it was only $8 a bottle, and that meant more for everyone!

Have you ever had sparkling sake? Do you think it would be something you'd try?

Happy Hour: Long Irish Iced Tea

YumSugar — Mon, 09 Jun 2008 14:00:07 -0700

When I'm not craving mojitos or other hard and fruity cocktails, I find that warm weather makes me thirst for spiked drinks inspired by iced tea. In my college days, I occasionally threw back a Long Island Iced Tea, and though the drink gets a bad rap for being so darn strong, it's also deliciously refreshing.

If you're longing (har har) for a more sophisticated take on the Long Island, I recently discovered a variation called the Long Irish Iced Tea, which uses citrus vodka, a honey-flavored Irish whiskey, and a cognac liqueur called Celtic Crossing. To get the recipe,

Happy Hour: Tequila Cocktail

partysugar — Fri, 06 Jun 2008 16:00:42 -0700

In my opinion, tequila is an underrated liquor. I usually only use it to make margaritas or take shots. However, I've recently decided to experiment with the Mexican spirit in other drinks, like the cocktail seen here. This recipe was surprisingly refreshing and not too strong. With chunks of fresh pineapple and a slight fizz, it tasted like a tequila sangria. This sensational concoction is wonderful on a warm afternoon. I definitely plan on making it again, perhaps as an alternative to margs at my next fiesta. To see how I made it,

Happy Hour: Easy Mango Mojito

YumSugar — Mon, 02 Jun 2008 14:00:51 -0700

When the weather gets warm, I crave mojitos, but ordering one in a crowded bar makes bartenders groan. This bane of a bartender's Summer existence is also very time intensive to make at home, since you have to muddle mint, juice limes, and make simple syrup.

I've also noticed more bars offering mojitos with muddled mango, which are even more trouble to make. Since I love them so much, I came up with this shortcut version of a mango mojito that requires very little effort and fewer ingredients. To get the recipe,

Happy Hour: Corkscrew

YumSugar — Fri, 30 May 2008 16:00:00 -0700

My first nip of a Corkscrew elicited a "yum!" but had I examined the ingredients beforehand, I might have thought "yuck." Rum isn't really my liquor of choice, and peach liqueur plus dry vermouth just sounds like a bad combination. But in fact, the Corkscrew accomplishes just what a good cocktail should: It brings together three disparate ingredients to create an entirely new (and delicious) flavor.

The dry vermouth is an excellent counterbalance to the peach schnapps, which would otherwise be too sugary. As a result, this martini-style cocktail has a summery fruit flavor with just a hint of sweetness that will appeal even to drinkers who don't tend toward fruity drinks. To get the recipe,

Happy Hour: Trentadue Chocolate Amore

YumSugar — Wed, 28 May 2008 16:15:20 -0700

Most people know that red wine pairs amazingly with dark chocolate. However, the folks at Trentadue Winery have taken the amazing combo one step further. Their Chocolate Amore ($25) combines red wine with chocolate and is really the best of both worlds. Trentadue uses the traditional port-making technique but stops fermentation in order to trap more sugar. Once the wine is done aging, the winery adds a bit of chocolate extract to enhance the flavor. It's rich and decadent and goes well over vanilla ice cream. But be warned: It's not meant to be guzzled by the glass — I think you'd end up in a dessert coma — but is meant to be enjoyed sparingly.

So tell me, are you interested in trying this wine? Have you ever had a chocolate-infused wine before?

Happy Hour: Tartini

partysugar — Fri, 23 May 2008 16:00:36 -0700

What would the world of girlie drinks be like without Sex and the City? Besides cosmopolitans and flirtinis, the uber-popular television series also gave birth to the tartini. The tartini is a combination of the cosmo and the flirtini because it takes components from both cocktails.

While there are lots of different recipes out there, this is the one I like to use. If you don't want to open an entire bottle of champagne to top off two drinks, use a sparkling substitute like Juice Squeeze Mountain Raspberry. It gives the drink a slight fizz without changing the flavor. For the recipe please

Come Party With Me: Memorial Day Barbecue — Drinks

partysugar — Thu, 22 May 2008 12:15:12 -0700

A cool and refreshing cocktail comes to mind whenever I hear the words Memorial Day, and this delicious kiwi lime drink is perfect for all types of Memorial Day barbecues. The recipe, which combines fresh chunks of kiwi, minced ginger, simple syrup, lime juice, and ginger ale, is nonalcoholic. However, vodka, gin, or a light rum can easily be added. Choose your favorite spirit and modify the recipe to suit your drinking needs. It's wonderful with or without the alcohol, so consider making and labeling two pitchers.

If the day is especially hot, remember to stock up on ice, water, sodas, and cooling beverages like lemonade or iced tea. For the recipe to this kiwi lime cocktail,