Author: Harold Mcgee
This drink needs no introduction, and it's a good reason to have coconut cream, pineapple and maraschino cherries in the fridge. Try raising the bar with Italian maraschinos. (The New York Times)
Author: Rosie Schaap
Here's something to do with those rapidly ripening bananas on the kitchen counter. Simple syrup can be made ahead of time and kept in your fridge, and the basic ratio is one part sugar to one part water...
Author: Rosie Schaap
Author: Jonathan Miles
This punch is made with cachaça, the national spirit of Brazil, made from fermented sugar cane juice. Increased interest in the liquor, and Latin American cuisine, has brought several brands to American...
Author: Florence Fabricant
Author: Abdul Tabini
Traditional mulled cider is cozy and fragrant, but sometimes tastes a little too much like potpourri. In this version, toasted cardamom, allspice berries and black peppercorns provide sophisticated spiciness,...
Author: Sarah DiGregorio
This Jamaican drink, traditionally made with hibiscus flowers and spices, is both bracing and thirst quenching. If you'd like a boozy version, it can serve as the base for a rum punch. Or follow the advice...
Author: Rosie Schaap
Author: Toby Cecchini
Author: Rosie Schaap
Author: Peter Meehan
Author: Florence Fabricant
A slow cooker is an ideal way to make and serve a warm cocktail for a party: Throw the ingredients into the cooker several hours before guests arrive and the cider will bubble away, making the whole house...
Author: Sarah DiGregorio