alcoholic

Cognac, like Champagne, is a type of alcohol whose production is limited to a specific region of France. It's a type of French brandy that is produced in Cognac and the surrounding regions. Although cognac is used to make an assortment of specialty cocktails in America, it has only recently been accepted as a mixing ingredient in French bars. In the past, the French preferred the liquor alone, but now, with the help of popular Cognac brands like Hennessy, it's making its way onto the scene. In this cocktail it's mixed with ginger ale, bitters, and an orange peel for a refreshing taste treat. Take a look at the recipe, just read more

Today is National Tequila Day, and so we thought we'd look to Mexico for our travel inspired recipes. So check back later today for shrimp tacos, tropical salsa, Tex-Mex nachos, and more. Until then, be sure to bookmark the recipe for the Margarita, and while you're sipping away, be sure to learn more about the various kinds of tequila:

• Gold: Value tequilas that get their color from added caramel colorings.
• Blanco (aka Silver): Unaged, clear tequila.
• 100 Percent Blue Agave: Premium tequila made with 100% certified blue agave. It has no added colors, flavors or sugars. May be Blanco, Añejo or Reposado.
• Reposado (aka Rested): Aged 60-364 days in wooden barrels (like wine) - the barrel provides the golden color.
• Añejo (aka Aged): Aged 1-3 years, also in wooden barrels. The longer aging provides a richer copper color.
• Extra-Añejo (aka Reserva/Reserved): Aged 3 years+ in wooden barrels (which are often secondhand bourbon barrels) - copper or amber in color.

Source: Imbibe Magazine
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This weekend I had the opportunity to taste a lovely sparkling red wine. Even though I knew it was a sparkling Shiraz, I couldn't help but think it would be light colored, like a rosé. However, when I poured Vixen by Fox Creek Wines into my glass, it was definitely a full-bodied red color. The effervescence caused by the bubbles added just the right bit of fizz, and it definitely rounded out the subtle black cherry flavor. Overall, it was very smooth and fruity, but had just enough bubbly that it ended up dancing on your tongue. Sparkling reds are still uncommon in the US, but are increasing in popularity in Australia and I'm sure it's only a matter of time before it becomes commonplace on our shores. Available for $19.99.

This lychee and lime martini sounds like it would hit the spot this summer. - Never Bashful with Butter

I can't help it, every single time anyone says "Piña Colada," that song gets stuck in my head. You know the one that goes:

If you like Piña Coladas, and getting caught in the rain...

Well, something tells me this song is going to be stuck in my head all day long because today, July 10, is National Piña Colada day! So put on the song, get out your blender and get to work. There are only 23 hours left to celebrate!

To get a great Piña Colada recipe, and the video clip so you can bump the Piña Colada jam, read more

In case you haven't heard, the latest Harry Potter film opens this Wednesday. Since we're total dorks big kids at heart, we're hoping to find ourselves in line for the midnight screening. However, it's bound to be chilly, so I thought it would be nice to pack a flask or two of warm delicious drinks — specifically warm, frothy butterbeer (if you have to ask what that is, then either do yourself a favor and start at book one, or run as fast as you can to the next post). If you'd like to whip up your own batch of butterbeer (we've got two versions — hot and cold), read more.

I don't know if all of you can remember back to the summer of 1985, but if you can, you might recall that Prince's Raspberry Beret was the number one song in the US. When I discovered that fact, I knew I had to hunt for a drink with the same name. The one I found is a delicious frozen treat that is one part raspberry liqueur, one part Irish cream, one part vodka and all parts delicious. So put on the song, mix up a batch and hit the dance floor! To check out the recipe, read more

Quick! What's the first word that comes to your mind when I say "Frozen Beersicle?" If it was "illegal" then you and the Virginia Department of Alcoholic Beverage Control think alike. Rustico Restaurant of McLean, Virginia began selling frozen beer pops as a way to beat the summer heat. Executive chef Frank Morales tested over 100 varieties before landing on Belgian derived "Raspbeer-y," Lambic driven "Plum," and stout-based "Fudgesicle." However, according to the Virginia DABC, it's illegal to sell beer pops since beer must be served in its original container, or served immediately to a customer once it is poured from the original container. Philip Disharoon, special agent in charge of the Alexandria division of the Virginia DABC, stated:

If we're talking about taking a beer and pouring it from a bottle or a keg into some sort of mold and freezing it, then that product is not legal.

The restaurant is planning on keeping them on the menu, however Disharoon believes there is no way it will be legal.

Source: WTOP News

When the weather gets warm, I like to give fresh chunks of watermelon a whir in the blender. The result, a delightfully sweet and superbly cold affair, is the perfect way to beat the afternoon heat. When I was younger, I didn't think it could get much better than that, however I later learned that I was wrong. With the addition of fresh strawberries, lemon juice, and vodka, the innocent drink becomes a not-so-innocent concoction. If you've never had a Strawberry Watermelon Vodka Slushie, then do yourself a favor and get the recipe. Oh and consider yourself warned, these go down a little too easily. read more

In celebration of National Candy Month, I thought I'd dig up a recipe for one of the first drinks I ever enjoyed: The Jolly Rancher. Much like its name implies, this drink tastes like the sweet candy treat. It's a mix of apple, peach and cranberry and leaves a lovely fruity taste in your mouth. If you haven't had one, you'll be surprised by how much it actually tastes like a Jolly Rancher, and if you've had one before, it's probably time to try it again. To get the recipe, read more