vodka

There's nothing wrong with enjoying a cocktail or two, but if you're concerned with calories and carbs, alcohol can be a fast and easy way to overindulge without even realizing it. The next time you're drinking, try shochu. It's a distilled beverage from Japan that works great in cocktails and has fewer calories than other liquors.

In most cocktails, a 1.5-ounce serving of hard liquor adds about 100 calories per drink, and this is before any juice, tonic, or simple syrup is added. The same amount of shochu only adds about 30 calories, a savings of 70 calories per drink.

To find out how to use shochu in a cocktail and where to buy it, read more

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Photo courtesy of Bravo

Since resolving to eat healthier in 2011, I've decided not to shun items I love — like caffeine, sugar, and alcohol — altogether, but rather find ways to enjoy them in moderation in a slightly more nutritious way. Who says happy hour can't be good for you? On Saturday afternoon, I poured myself a fizzy, spiked grape soda, and savored every sip of it. But unlike conventional pop, which is loaded with artificial flavors, high-fructose corn syrup, and food coloring, this one's made from actual muddled red grapes and freshly-squeezed lemon juice. It clocks in at under 200 calories and provides a nice boost of vitamin C to your diet. Want a refreshment that'll make you feel great, too? Then be sure to keep reading.

Although using herbs in cocktails is nothing new — in the Summer, I love incorporating basil into drinks — recently, I've been really into experimenting with rosemary as a flavor enhancer. In this recipe, the woodsy herb adds a hint of earthiness to a vodka-cranberry-based concoction. The original method, which I found on a fun iPhone application, calls for blackberry vodka, but I didn't want to splurge on an entirely new bottle of vodka, so I substituted regular vodka instead. It still tastes delicious: it's potent yet balanced and fruity without being overly sweet. I'm definitely making this recipe again! To give it a try, learn the technique now.

After a debaucherous and chaotic holiday season, kick-start a new year by restoring your system to its preparty state.

Ginger's reinvigorating, cleansing properties aren't just ideal for steeping in tea; they're also refreshing in a light, sparkling cocktail that clocks in at under 160 calories. Double the root's power by using both vodka and simple syrup that have been infused with fresh ginger root.

Who says happy hour can't be good for you? Drink to your health in more ways than one when you read more.

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.

If you've never made your own flavored vodka, I highly recommend you do it this holiday season. The method is simple: you combine vodka with fruit, herbs, or seasonings and let it infuse for about a week. Then you strain the mixture, and the liquid you are left with is homemade flavored vodka. My favorite kind to make is cranberry vodka. The cranberries turn the vodka the most brilliant shade of pink, and the taste of the vodka is far superior to any store-bought version. Since it's 100 percent natural, it has none of the cough syrup flavor that is sometimes associated with berry vodkas. Use the cranberry vodka in a martini recipe or put it in a fun bottle and give as an edible gift. Want the easy recipe?

OK, so the fern bar isn't ripe for revival just yet, but the Harvey Wallbanger, the mainstay of that era, has made something of a comeback.

"Harvey is essentially a lemonade, only with vodka," cocktail historian Martin Cate explained of the familiar-flavored drink. "People love orange juice, vanilla, the herbal quality."

Indeed, the Harvey has managed to top San Francisco menus in many incarnations: with bubbly, alongside brunch, and as a classic pitcher standard — just like in the 1970s when, Cate said, the drink "became a cultural phenomenon.
"They used to sell a party kit with cartoons dressed up named Harvey Wallbanger, and it gave you a recipe for how to make a giant punch bowl. The Wallbanger was a big deal."

To enjoy a blast from the past in your own home, you'll need Galliano, an anise-tinged Italian liqueur. Cate recommends using the brand's new formula, which has more alcohol and less vanilla sweetness, and he prefers to incorporate the liqueur rather than floating it. To achieve an authentic version of the seventies classic, read more.

Now that Thanksgiving is officially behind us, it's time to get in the holiday spirit. There's no better way to do it than with a refreshing and festive homemade cocktail. This cranberry mint martini is potent but easy to sip with a beautifully vibrant hue. It's well-balanced and not too sweet. The ingredient list calls for cranberry vodka, but if you don't have it, regular vodka is a fine substitute. It's the perfect tippler to enjoy after a long day of shopping, so get the recipe.

Recently Stolichnaya, the makers of the wildly popular Stoli vanilla vodka, came out with a new flavor: wild cherry. I got my hands on a bottle and sipped it solo and in a cocktail. When alone, it has a strong artificial smell and taste reminiscent of cherry-flavored cough syrup. The clear spirit, however, does much better mixed into a drink with muddled brandied cherries and fresh lemon juice. A splash of Coca-Cola balances the concoction out and adds a refreshing effervescence. I've always been a longtime fan of Coke mixed with grenadine, and this beverage ends up tasting like a grownup Roy Rogers! Check out the smashing recipe here.