Cocktails

Four-Ingredient Bourbon Cocktail

No party is complete without a signature cocktail. But that doesn’t mean you need to whip up some crazy concoction with 14 different ingredients that you’ll never use again. Keep it simple, but still impress guests with our four-ingredient sipper. Your friends will think you’re a master mixologist (trust us) when you make this Bourbon Cocktail!

 

 
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Four Ingredient Cocktails: Vanilla Pear-tini

 

No cocktail party is complete without a signature cocktail, but that doesn’t mean you need to whip up some crazy concoction with 14 different ingredients that you’ll never use again. Keep it simple, but still impressive with a four-ingredient cocktail that features one unique flavor that makes your guests think you’re a master mixologist. Here’s an idea that’s a lighter, fruity twist on a classic martini: a cool and creamy Vanilla Pear-tini!

 

 

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Four-Ingredient Cocktails: Blueberry-Tarragon Sparklers

No cocktail party is complete without a signature cocktail, but that doesn’t mean you need to whip up some crazy concoction with 14 different ingredients that you’ll never use again. Keep it simple, but still impressive with a four-ingredient cocktail that features one unique flavor that makes your guests think you’re a master mixologist. Do you like to add herbs to your cocktails? How about a light and refreshing Blueberry-Tarragon Sparkler?

 

 

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What We’re Drinking: the Beers Knees

There’s never a bad day to be part of our magazine’s food team, but it’s a particularly good day when you can kick back, relax and have one of the country’s best bartenders make you a cocktail. A few weeks ago, Ryan Magarian — the Portland, Oregon-based cocktail guru and co-founder of Aviation American Gin, — visited the Every Day with Rachael Ray test kitchen and whipped up some of his favorite warm-weather cocktails. We loved all the drinks, but the Beers Knees, a gin and wheat beer concoction, is the one we’ll be sipping all summer. Lucky for us, Ryan shared the recipe, so you can make this bubbly, citrusy drink for your next backyard cookout, concert in the park, beach barbecue– or wherever summer takes you.

 

 

 

Beers Knees

1 1/2 oz Aviation American Gin
1 oz fresh lemon juice
1 oz Honey syrup*
3 oz Hefeweizen (Ryan is partial to Widmer Hefeweizen, a local brew)

 

Pour gin, lemon juice and honey syrup in a pint glass, fill with ice & shake vigorously. Strain into a chilled Collins glass (with or without ice). Top with Hefeweizen. Garnish with a lemon wedge

 

*To make honey syrup; stir equal parts honey and heated water and stir until the honey dissolves; let cool

 

 

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Master the Muddle

Happy National Beer Day!

Products We Love: Kettlehead Popcorn

Bar Coach: Master the Muddle

You don’t need to buy a cocktail muddler to make smashing good drinks. Chances are, you have a tool that can crush herbs already on hand. Three to try: the handle of a wooden spoon or spatula (the fatter the better), the handle of an ice cream scoop or the flat end of a tapered rolling pin. Now that you’ve got the gear, here’s how to use it (like in our brand new Cucumber-Basil Smash!):

 

 

 

1. Place the ingredients you want to muddle (usually fresh herbs and sugar) in the bottom of a pint glass, shaker or sturdy pitcher (for big batches).
2. Using the muddler, press down on the mixture in the bottom of the glass and gently twist. Stop as soon as the herbs release their aromatic oils. (You’ll smell ‘em!) And go easy with the squishing! The idea is to release the fragrance of the herbs without ripping the leaves, which can unleash bitter chlorophyll into your cocktail.

 

Here are some more cocktail ideas for you to muddle up!

 

 

Almond-Coconut Mojito

Pink Grapefruit and Basil Mojito Mocktail

Blackberry Cooler Cocktail

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Thirsty Thursday: Strawberry-Prosecco Cooler

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Drink Up! It’s Mango Season

Drink Up! It’s Mango Season

It’s officially mango season, and we couldn’t be happier! Not only are mangoes super healthy (they’re jam-packed with nutrients like beta-carotene and vitamin C, just to name a few!) and ever-so versatile (chile-rubbed mangoes? mango slaw?), they also make the perfect natural sweetener to a number of boozy (or virgin!) beverages. Check out some of our top picks below, and get blending!

 

Frozen Mango Daiquiri

 

Mellow Yellow Margaritas

 

Keep these Mango-Ginger Mocktails virgin, or replace the ginger ale with ginger beer!

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Green Machine Champagne Cocktail

What’s the Deal with Sweet Tea?

Ring around the Rita

Behind the Scenes: Making Mezcal Cocktails

In our May issue, we explore tequila’s rival sibling, mezcal, a smoky, slow-roasted, double-distilled liquor also made from the agave plant. We tasted tons of mezcal cocktails from the country’s best bartenders and adapted two favorites–plus created one of our own! Go behind the scenes and explore our mezcal cocktail-making process. Then, get our fabulous cocktail recipe that was the result of one tasty testing session. ¡Salud!

Test Kitchen Associate, Charles Grayauskie and Test Kitchen Director, Janet McCracken doing some delicious research.

 

Lots of different ingredients go into making the perfect cocktail! The green Vida bottle (left) is actually many bartenders’ go-to mezcal: easy to find across the country and very easy to drink.

 

 Pouring up Old Major’s La Rosa Bonita

 

From our test kitchen, The Smokin’ Dog–our own riff on the Greyhound!

 

6 oz. fresh grapefruit juice (pink or yellow)

1 oz. mezcal

Splash of club soda

1 grapefruit twist

Fill a rocks glass with ice, then add grapefruit juice and mezcal. Stir to blend; top with a splash of club soda. Garnish with the grapefruit twist. Makes 1.

 

Cheers to National Spanish Paella Day!

It’s National Spanish Paella Day — you know, that rice and seafood dish stemming from Spain. And what goes better with a great paella than a great Spanish cocktail like Sangria to wash it all down? ¡Salud!

 

Tropical White Sangria

 

Watermelon-Plum Sangria

 

Spanish Kalimotxo

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What’s the Deal with Sweet Tea?

Ring Around the Rita

What’s a Horchata?

Spring into Happy Hour with a Green Machine Champagne Cocktail

Happy first official day of spring! Whether you’re surrounded by sunlight or still shivering in your sweaters, use today as an opportunity to drink something seasonal: our Green Machine. Made with earthy green tea, tart lime juice and a sprig of mint, this green cocktail is perfect for brunch or a night in. You may even gain a little bit of hope for warmer weather!

 

 

 

Green Machine

Ice

2 ounces chilled prepared green tea

1 1/2 ounces fresh lime juice

1/2 ounce agave nectar or honey

Champagne

Fresh mint

 

In a cocktail shaker filled with ice, add green tea, lime juice and agave nectar or honey; shake well. Strain into 2 flutes, then top with champagne. Garnish with fresh mint.

Tip: Look for matcha green tea to create the greenest hued cocktail.

 

 

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Ring Around the ‘Rita

What’s a Horchata?

The Rosy Mimosa

Thirsty Thursday: What’s the Deal with Sweet Tea?

In our brand new April issue, we explore the Southern side of brunch, including a fabulous recipe for Sweet Tea Punch. But what makes Southern sweet tea different from regular iced tea? Only the way you order it. Traditionally in the north, if you were to order iced tea, it would come unsweetened. However, most southerners are drinking their tea sweet, and must specifically ask for unsweet tea if that’s how they prefer it. No matter your tea choice, there are plenty of twists and takes that will brighten your day, any time of year.

 

 

Try this recipe for Sweet Tea Punch at your next brunch or get-together, plus get our best sweet tea tips:

 

Sweet Tea Punch

9 black tea bags

3/4 cup honey

1/3 cup (packed) golden brown sugar

1 large bunch fresh mint

2 pints blood orange or regular orange sorbet

1 – 2 cups American whiskey, such as bourbon or rye

Soda water

3 limes, sliced into rounds

 

In a large bowl, combine the tea bags, honey and sugar with 6 cups boiling water and stir until the honey and sugar dissolve. Let steep for 4 minutes. Discard the tea bags and add half the mint. Let cool completely at room temperature. Strain; discard the mint. Chill until cold, about 3 hours.

Add one scoop sorbet to each of 8 pint glasses. Top with 2 to 4 tbsp. whiskey and a few torn mint leaves. Divide the tea among the glasses, then top with a splash of soda water. Garnish each glass with a lime slice. Serve with a straw or a long spoon. Makes 8.

 

Tip: Classic Southern sweet tea is made with white sugar, but the combination of honey and brown sugar gives this version a richer flavor. Spike the punch with as mush whiskey as you’d like.

 

Tip: The tastiest way to make iced tea is to brew it with hot water–a steamy soak extracts more flavor. But it can also make your drink murky if the tea cools too quickly. For the best results–minimal clouds and maximum flavor–let the prepared tea come completely to room temperature before sticking it in the fridge.

 

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What’s a Horchata?

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Happy Thirs-tea Thursday