Here’s an easy-to-make, fully flavorful hot wine drink to warm you down to your soul on a cold winter evening. The original term for this drink, “Gluehwein”, is pronounced “glue-vine” in German. We in America refer to it as mulled wine, but replacing the word “mulled” with “glow” makes this drink sound much more magically appealing.
Archive for the ‘Bar Drinks’ Category
This Sparkling Wine & Rum Punch Blast combines combines dry, crisp Italian Prosecco (sparkling wine) with white rum and the summery citrus flavors of lemon, lime, and orange for a great tasting, easy to make twist on the traditional New Year’s Eve bottle of champagne. Read more »
The other day while I was in downtown Boston, a good friend of mine, Andrea, mentioned that she and her family were going to have a luau Christmas this year. Terrific! It turns out Andrea will be in charge of the drinks and was thinking about making mai tais. Great! “Only, I’m quite sure I know how to make them,” she said. No problem, I told her. I have a recipe – all in pictures – at my site. I drilled up the site on my phone to show her right then and there and realized that what I’d had available wasn’t quite as clear as wanted it to be. Again, no problem. That’s one of the beauties of working digitally.
I got home, reshot and rewrote the recipe, and now have it here good to go.
By holding the overall leader’s yellow jersey virtually end-to-end, Italian cycling champ Vincenzo Nibali has more than proven his hard-earned magical dominant status this Tour de France 2014. En français: Incroyable (incredible)! In italiano: Congratulazioni, Vincenzo!
As a toast to Vincenzo’s victory, which he’ll nail down during the Tour’s final stage ride into Paris today, here’s a really cool drink that combines the crisp, bubbly flavor of dry Prosecco (Italian sparkling wine) with the tropical flavors of rum and citrus juice: Sparkling Wine and Rum Punch Blast.
The tour ripped on from Epernay to Nancy in Northern France yesterday during the second longest stage of the Tour this year. Here’s a drink that – ok, it’s a stretch – commemorates the unified England and France flavor of the Tour: wine and gin citrus chill.
Right now, here in this post, we’re pausing – just briefly – with a refreshingly crisp Tom Collins toast to a terrific 3-day Tour de France start in England with a crunching win – again – by Marcel Kittel in London yesterday. And now, on to Le Touquet-Paris-Plage to Lille Metropole in France and Belgium
On the food side of life, it’s been a real thrill finding ways to use both the traditional savory version of Yorkshire pudding and an improvised breakfast version – that I’ve enjoyed everyday since this past Friday. Read more »
Inspirationally strong, gutsy rip-from-the-break-a mile-from-the-finish-line win by freshly crowned Italian National Cycling Champ Vincenzo Nibali in yesterday’s grueling climb and descent 2nd stage of the Tour de France from York to Sheffield.
Today, the men ride from Cambridge to London in the 3rd and final stage of this year’s Tour on British roads. So, how ’bout a refreshingly appropriate toast to a blaze-fast Tour start and incredibly enthusiastic fan support with an unmistakably British cocktail favorite, the Tom Collins, which is just as quick and easy to make as fresh lemon or limeade.
Glow wine comes from the German word “gluehwein” (pronounced “glue-vine”). The American term for the same or similar drink is “mulled wine”. But “glow” makes this very simple and fantastically flavorful hot drink sound so much more magical, which is just what you need to warm you right down to your soul when it’s as biting and dark outside as it will be tonight.
Here’s a picture of the ingredients you’ll need – all commonly found. Just click either picture on this page for a complete step-by-step picture book recipe. Stay warm!
This past weekend I got some requests for the crisp and fully flavorful “fall sour” seasonal variation on the traditional whiskey sour shown in the picture with the turkey dinner below left. The picture below right shows the ingredients. Click any picture on this page for a complete step-by-step picture book recipe.
Rule of Thumb: For every 1 1/2 ounces of lemon juice, add 1 teaspoon sugar, 1-2 teaspoons almond (orgeat) syrup, 3-4 ounces bourbon, and 2 ounces apple cider.
The whiskey sour, also known as a bourbon sour, is the first mixed drink I learned from my dad quite a few years ago. Below are a couple tips. Just click this link or the picture above for a complete step-by-step picture book recipe.
Whiskey (Bourbon) Sour TIPS:
1. Rule of Thumb: For every 1 ounce of lemon juice, add 1 teaspoon sugar, and 2 ounces bourbon. The goal with this drink is to create a full, slightly sweetened but tart “Wah!” of flavor. Just great!
2. About the ingredients: Making the drink with a quality bourbon is important, though it’s the lemons that make the most significant difference in the drink because lemons can vary so much in sweet and sour flavor. For the best possible drink, use fresh lemons that are heavier in weight and slightly soft to the touch as they should also be juicier and more flavorful than those that are lighter in weight and rock hard to touch.