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!
The Algonquin’s Blue Bar would be remiss if it didn’t serve a cocktail named after Dottie. The Blue Bar takes its name from its blue lighting, a recommendation by actor John Barrymore.
This is Mark Raymond’s spin on a classic Aviation. It features the ever-mysterious Green Chartreuse and Luxardo, which is Maraschino liqueur—made from sour Marasca cherries. Could you use a little more party? Listen to the Faith Middleton Food Schmooze® Martini Competition preview show.
The Negroni is a classic cocktail. If you want to put a whimsical twist on a classic, Anthony DeSerio is your guy. Or, your bartender, if you’re lucky. For this week’s easy cocktail, Anthony mixes up a Negroni suspended in strawberry-rhubarb Jell-O shots set in orange peels. We’re calling it the Don Corleone Negroni, not […]
Anthony uses Connecticut’s own “No Limits” unfiltered wheat beer from Two Roads Brewing Company for this beer cocktail, which Faith describes as “spike-y.” It’s named after the Autobahn, a famous German highway where no speed limits are observed.
We learned a ton from Amy Stewart, author of The Drunken Botanist, when she was a guest on The Food Schmooze®. Listen to the show now to discover the origins of some of your favorite spirits. Negroni fans will love the variation called the Ciao Bella (courtesy of Algonquin Books of Chapel Hill, a division […]