Recently, I made homemade cherry bounce as one of my edible gifts this year. The liqueur is lovely as an after-dinner cordial, but I also couldn't wait to experiment with other uses for it. PartySugar discovered that cherry bounce tastes great simply mixed with some tonic water or seltzer; it takes on a refreshing, spiked cherry cola quality. But beyond adding sweetness to simple spritzers, cherry cordial also adds a soft, fruity twist to the most classic of cocktails, the old-fashioned. Make the most of cherry bounce when you read more.
The other night geeksugar, PartySugar and I went to grab a much-needed drink after work. I was leaning towards a champagne cocktail, but wasn't 100% sold, so I asked Scott - our bartender at Perbacco - what his favorite drink was. He started talking about how fantastic a Mashed Old Fashioned was and then proceeded to say you can tell a lot about a person by what they drink.
So what does it say about me that I almost ordered a froo-froo strawberry puree champagne drink, but switched to Scott's favorite Mashed Old Fashioned instead? Does it say that I'm almost prissy and girly, but really I'm tough and jaded instead? Oh my! I suppose if that's what it takes to get a darn great drink, then so be it, because my drink was fantastic (thanks Scott!) and would definitely kick that champagne cocktail's behind. For the recipe, read more
When I was a little girl I used to hate green beans. I don't really know why I hated them so much, maybe because they were a vegetable, maybe because I wasn't used to the taste, or maybe because my parents encouraged me to eat them. Luckily I grew out of that phase quickly and now love green beans. They are seriously one of the simplest sides around and pair with just about everything. Throwing in a quick, easy green bean dish to your meal is a great way to fill your daily intake of vegetables. Oftentimes people only use green beans as a side during Thanksgiving, but I think it's one that should be used any time of year. To check out the green bean recipe, read more