Since a bottle of alcohol is a pretty standard holiday gift, every year I like to make some sort of spirit. Normally I stick to liqueurs like kahlua, Irish cream, or limoncello, but this December, I'm giving homemade gin!

Basically, gin is vodka that's been infused with juniper berries, so it's made like you would any other flavored vodka: let the aromatic seasonings infuse the vodka for a certain amount of time, strain, and then enjoy! The finished product has a cloudy color and classic herbal flavor. Give in a festive bottle or package with tonic, limes, and a couple of glasses.

To check out the easy recipe and watch a video of me making it, keep reading.

Hershey's is moving further away from its small-town feel and edging toward world domination. In an attempt to keep up with rivals Mars and Kraft in markets abroad, the all-American confectionery has inked an international distribution deal with the world's largest public corporation, Walmart.

The company plans to expand beyond its US stores next year, when it will sell products such as its famous Hershey's Kisses, along with other candies, in the UK and parts of Europe through Asda, the British subsidiary of Walmart.

There, it'll compete head-to-head with other rival US candies, such as Snickers and M&M's (owned by Mars) and Cadbury and Nabisco (Kraft). It's hard to imagine heavy-handed American milk chocolate dominating the more-refined Asian and European markets. Do you think Hershey's will find sweet success overseas?

• Joe Jonas will be guest-judging tonight's Top Chef Quickfire. — Grub Street SF
• A sneak peek at the first-ever Rolling Stone restaurant in America.— Eater LA
• Legendary Charm City crab house Obrycki's will shutter next year. — Chow
• Barbecue spaghetti: yes, you can do this! — Serious Eats
• Philly restaurant Adsum will hold a four-course dinner, all made with Four Loko. — Slashfood
• Scientists believe the world could run out of food by the year 2050. — Time
• Shortbread could learn some holiday lessons from fruitcake. — Salon
• Even Harvard was impressed by David Chang's food lecture. — The Feast NY

Getting fit just got more rewarding.

Nike is giving away two pairs of Nike Free XT Quick Fit + shoes! Specially designed to let feet move freely, these shoes ignite more muscles throughout your entire body so you can build balance and flexibility while getting stronger with every step.

Check out the video to learn more, then leave us a comment and tell us how you plan to train to the power of Nike Free for a chance to win!

Official Rules

First it was tiki drinks, and now, the Harvey Wallbanger — the most overwrought cocktail of the recently reexamined fern bar era — has been rearing its head all over the San Francisco bar scene.

I turned to fern bar expert Martin Cate to answer why the Wallbanger's come back into the fray.

"People are still using the tiki era as inspiration for drinks, but now they're saying, 'What other eras can we draw from?'" he explained of the recent rumored fern bar revival. "People are looking for something fun and different to grab onto."
As for the original Harvey, it's good, but not great, says Cate. "It doesn't have enough acid, and it's awfully sweet. But there's flexibility with Galliano, and a little spice notes give it more pep." To bring the Wallbanger up to speed with today's complex cocktails, Martin shared with us his interpretation of what a modern-day drink at Henry Africa's could look like. His new and improved version, after the break.

Talk to any Chicago foodie about desserts, and Mindy Segal's name will inevitably pop up. The pastry chef (and four-time James Beard Award nominee) opened her restaurant, Hot Chocolate, in 2004. And with a name like that, your signature dessert had better be pretty damn good. Fortunately, it is that and much more: rich, thick, and delicious. If you can't make it to the Windy City any time soon, you can bring the dessert to you with Mindy's Hot Chocolate blends ($20). As a former Chicagoan who misses Mindy's creations, I wanted to see if my at-home version could measure up to the restaurant's. To find out, keep reading.

It doesn't matter what kind of party you're hosting, be it a brunch, dinner, or cocktail party, you should always offer dessert. Why? Because no soirée is complete, especially during the holidays, without a sweet finish! For a holiday open house where guests will be coming and going at different times, set out a platter of chocolate mint divinity. Divinity is a nougat-like confection that's made with egg whites, corn syrup, and sugar. With the addition of peppermint extract and crushed candy canes, this variation is a Christmasy twist on the classic divinity.

Prepare it up to three days in advance and store at room temperature. To check out the recipe, keep reading.