• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

cocktail

Sazerac

Cocktails Across America_New Orleans

The Sazerac Bar, with its long walnut counter, and the elegant Blue Room, continue to serve happy patrons this historical cocktail. Both the Roosevelt Hotel and the Sazerac cocktail have withstood the test of time.

Read more »

Du Pont Hotel Cocktail

Cocktails Across America_Du Pont Hotel
A toast to the end of the war and a sip of the Du Pont Hotel cocktail was a perfect way to welcome in a hopeful 1948. It’s delicious in 2018, too.

Read more »

Watermelon Cooler

Session Cocktails_Watermelon Cooler_recipe_photo ©2018 Lizzie Monro

Bartending legend Dale DeGroff keeps it simple with his watermelon cooler, which is a supereasy combination of sauvignon blanc, St-Germain, watermelon juice, and a small dose of agave syrup.

Read more »

Frosé (a.k.a. Frozen Rosé)

Session Cocktails_Frose_recipe_photo ©2018 Lizzie Monro

When it comes to one of the more ubiquitous portmanteaus in cocktails— frosé, aka frozen rosé—summertime is the right time to break out the blender.

Read more »

Pimm’s Cup

Session Cocktails_Pimm's Cup_recipe

In some ways, the Pimm’s Cup is Britain’s answer to America’s sherry cobbler, given its scant alcohol content and flashy garnish game.

Read more »

Alex Province’s Spanish Gin & Tonic

spanish gin and tonic_recipe_Tom Raftery

The classic Gin and Tonic recipe gets a Spanish makeover with rosemary, thyme, and mint. Plus, add citrus and rinds in a big balloon glass as well. Festive!

Read more »

  • « Go to Previous Page
  • Page 1
  • Page 2
  • Page 3
  • Page 4
  • Interim pages omitted …
  • Page 14
  • Go to Next Page »

Primary Sidebar

facebook

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2025 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use