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Drink Pink for St. Patrick’s Day

Wild Irish Rose

by Ben Schaffer

This St. Patrick’s Day, like every year, the streets will run green with misguided alcoholic effluvia. But if we act fast, we still have a chance to rethink and update our strategy for the drinking holiday. Fortunately, the masterminds behind New York’s celebrated Dead Rabbit Grocery and Grog, can show the way. This year, eschew kelly-colored plastic derby hats and bright-green buttons proclaiming your kissability. This year, pour yourself the Wild Irish Rose, which is undeniably, unashamedly pink.

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You Won’t Need the Luck of the Irish with These St. Patrick’s Day Party Ideas

There are very few holidays that revolve solely around drinking — no, Christmas doesn’t count — so when St. Patrick’s Day rolls around, you have an excuse to double (or triple) down on booze. But to host a St. Paddy’s party that will make even leprechauns green with envy, you can’t have an all-liquid buffet.

Plan your shindig around our St. Patrick’s Day recipes like corned beef and cabbage, Irish soda bread and much more to soak up the alcohol from all those whiskey shots and big mugs of green beer. Get your game plan below.

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Recipes for Every Type of New Year’s Eve Party You’ll Go To

Resolutions and finally following through with that get-healthy plan are coming in January, but before you commit to a new diet and fitness routine, finish out the year with all the food and booze you can handle.

New Year’s Eve parties are often filled with midnight cheers with champagne and plates of appetizers, but not all shindigs are created equal. If you have classy friends, you may end up at a cocktail soiree, but if you got snowed in during your Christmas visit home and have to attend your parents’ boring “party,” it may be a different story.

Below, we’ve rounded up five types of New Year’s parties you may end up at and the perfect dish — or drink — to bring with you. Let the countdown begin.

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Get Creative with Strawberry Shots!

Boozy strawberries are an easy dish to make for summer parties, and fun to experiment with if you have some time! To make them, you simply hollow out fresh strawberries and fill with an alcoholic gelatin (so each is basically a Jell-O shot inside a strawberry). We decided to adapt Victoria Belanger’s champagne version for a fish taco barbecue, creating a margarita shot with tequila and Triple Sec, and a loose interpretation of the pina colada with RumChata (see photo above).

Below we broke down Victoria’s recipe, with our adaptations for the margarita and pina colada versions. We definitely recommend this as a fun summer afternoon activity to do with friends. Plus, it’s pretty hard to screw up (we promise).

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Introducing Somabar, The Robot Bartender For the Home

There will come a day, as seen in every sci-fi movie ever, in which humans are no longer needed in the workforce, permanently replaced by robots. Help speed the dystopia along by pre-ordering this spiffy robot bartender.

The Somabar, currently funding on Kickstarter, is an all-in-one robot bartender for the home. You just pop in the ingredients you want and let the machine do the rest. It connects to the Internet, so the list of available cocktails is constantly updated. Never again will you have to suffer through the humiliation of having to lift a spoon to mix something by hand.

Somabar has already blown through its initial funding amount, so this thing will see the light of day. Of course, if you get weepy and start crying about your ex to this bartender, it probably won’t give you any advice.

Virginia Brewery Recreates Centuries-Old Colonial Brew

 

Beer, wine and other spirits are some of the most ancient traditions in dining. These merrymaking liquids go back centuries and occasionally millennia. Wine has remained pretty static, but beer has experienced many transformations throughout the years. One Virginia brewery has been dead-set on recreating a three-hundred-year-old colonial brew that eschews barley and hops in favor of everyone’s favorite acorn-shaped fruit, persimmons.

Ardent Craft Ales, based out of Richmond, has just unveiled a recreation of “Jane’s Percimon Beer,” whose recipe dates back to a historical collection from the 18th century. However, the recipe contained no volume amounts or specific instructions, so it was created by a whole lot of trial and error and a whole lot of wasted persimmons. The final brew is said to be a highly drinkable table ale that clocks in at a refreshing three percent ABV.

The brewery will offer the beer to the public tomorrow, Dec. 9 as part of a History on Tap presentation and discussion.

Thirsty Thursday: Sex on the Beach Cocktail


It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Sometimes an ocean getaway is out of reach on a smoldering summer day. If you’re craving beach time, sand beneath your feet and a splash in salty water, the next best thing is Sex on the Beach. The iconically named cocktail, that is.

Refreshing and fruity, this cocktail is a harmonious combination of melon liqueur, peach schnapps, fruit juices and vodka. You’ll soon fall head-over-heels for this beach-worthy summer tipple.

Bottoms up, folks!

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Thirsty Thursday: Cucumber-Jalapeño Margarita


It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Margaritas — a staple summer beverage if there ever was one — are just meant to combat the hot, sticky dog days of summer. While a classic margarita is perfectly delicious in itself, there is also so much potential for adding other exciting flavors.

Take, for example, this Cucumber-Jalapeño Margarita. The traditional fresh lime juice and silver tequila are mixed with savory slices of cucumber and fiery halved jalapeños. The intensity of the spiciness is up to you: the longer it sits and chills, the spicier it becomes. Perhaps this is what it means to fight fire with fire.

Bottoms up, folks!

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Thirsty Thursday: Ouzo Lemon Spritzer


It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too.

When summer heat means long, lazy days, we need to take a step back and enjoy simplicity. Effortless cocktails, like this Ouzo Lemon Spritzer, rely on just a few flavorful ingredients.

This spritzer uses ouzo, an anise-flavored Greek aperitif that is often served deeply chilled on its own. The taste of the ouzo remains pure and aromatic when enhanced by only a few fresh mint leaves, lemon juice and a touch of soda water. It’s refreshing and simple, not to mention a great accompaniment to easy summer appetizers.

Bottoms up, folks!

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Super Food Nerds: How to Make Maraschino Cherries

I do not like maraschino cherries. Not in a cocktail or a mocktail, not on a sundae or a parfait. Not anywhere. And I comfort myself in the knowledge that I am not alone. Some of my favorite food and drink writers have described the maraschino cherry as “an embalmed corpse” (Toby Cecchini), a “skeleton” (Harold McGee) and “undead” (Dave Wondrich). These cherries haunt critical food lovers like a sheet-wearing treats-seeker on Halloween.

We are speaking, of course, of the chemically treated, candy-sweet modern maraschino cherry. As I detailed in an earlier post, today’s maraschino cherries arose from the grave of their pre-Prohibition-era precursor: a sour cherry (the marasca, a Croatian variety) preserved in sour cherry maraschino liqueur.

In developing the Super Food Nerds maraschino cherry recipe below, I set out to exhume the lost flavors of the original — a seemingly doable task. The cocktail authority Cecchini has claimed there was nothing more to the old maraschino cherries than throwing sour cherries in a jar, covering them with maraschino liqueur and going about your business for two weeks. If Cecchini was right, this seemed like a secret everyone should be in on.

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