alcoholic

Basic Mead recipe | Epicurious.com

grade-A honey

tap water

(1/4 ounce) of freeze-dried wine, champagne, or dedicated mead yeast

Pisco Sour recipe | Epicurious.com

Pisco Capel (see note)

simple syrup

lemon juice

Angostura Bitters (see note, below)

Remember the Alimony recipe | Epicurious.com

¾ oz (22 ml) London Dry gin

1½ oz (45 ml) Cynar

1½ oz (45 ml) Fino sherry

Orange

The ultimate autumn punch recipe for Thanksgiving, Halloween or any fall party. Quick and easy to make with simple ingredients: apple cider, sparkling wine, vodka, ginger beer and fresh fruit for garnish. This alcoholic fall party punch is so crowd pleasing, it might just disppear before you have a chance to pour yourself a glass.

The BEST Fall Punch Recipe For Parties

apple cider

sparkling wine ((champagne

(12 ounce) bottles ginger beer

vodka

apples

In a large punch bowl or beverage dispenser, add the ice, apple cider, sparkling wine, vodka, ginger beer and sliced apples.&nbsp;

Stir to combine and drink up!&nbsp;

Fish House Punch recipe | Epicurious.com

sugar

water

lemon juice (6 to 8 lemons), strained

Jamaican amber rum

Cognac (1 1/2 cups)

oz peach brandy (1/4 cup)

lemon

juice

Vodka Rosemary Lemonade Fizz recipe | Epicurious.com

(8-inch) rosemary sprigs

club soda

(3-inch) rosemary sprigs

Classic Champagne Cocktail Recipe | Epicurious.Com

sugar cube

Angostura bitters

Champagne

Lemon twist,

Boulevardier Recipe | Epicurious.Com

bourbon

Campari

sweet vermouth (preferably Antica Formula)

lemon twist

Perfect Manhattan Recipe | Epicurious.Com

rye or bourbon whiskey

sweet vermouth

dry vermouth

Angostura or orange bitters

Maraschino cherry lemon peel

Manhattan Recipe | Epicurious.Com

Maraschino cherry

Old Fashioned Recipe | Epicurious.Com

Angostura Bitters,

orange

maraschino cherry

The New York Sour Recipe | Epicurious.Com

fruity red wine (such

This easy, no-fuss sangria does not require time to marinate which means you can make it &quot;day of&quot; the party!

Easy Instant Sangria

sweet red wine

c lime juice

c orange juice

oranges oranges

limes,

Pour

Pour the red wine into a large serving drink dispenser or carafe. Fill halfway with ice cubes.

Mix in fresh juices and throw the squeezed fruits into the mix

Stir

https://www.youtube.com/watch?v=v56aoWKuHNE

Hey guys! Today HB and I are going to share a quick and easy Sangria recipe for those times when you just don't have the overnight time to marinate a full-on sangria recipe. This recipe is like a base - so add whatever you feel necessary, but it's perfectly fine on its own. If your guests like a bit of a sweeter sangria, provide them with some simple syrup in a cute dispenser, or just use honey. Enjoy! Please give this video a THUMBS UP if you enjoyed this type of video!

I'm a beauty and lifestyle blogger and a full-time physician in Anesthesiology. I blog and vlog in my spare time--would love your support by subscribing!

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RECIPE:
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2 750ml bottles of sweet red wine
1 cup of freshly squeezed orange juice
½ cup of lime juice
2 apples, chopped
oranges, limes, lemons sliced for presentation & garnish

Fill a large punch bowl or punch dispenser halfway with cubed ice. Pour the ingredients in, one by one. Stir. Serve into tumblers over ice. Add simple syrup (sugar slowly dissolved into hot water) or honey to taste. Garnish with fruit wedge. Enjoy!

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 FTC disclaimer: This is NOT a sponsored video. All opinions are 100% my own and I would never recommend a product I didn't 100% love. Products may be given to me as press samples, and although they do not influence my opinion, I will always let you guys know what was free and what I purchased with my own money, by designating press samples with an asterisk (*). 

Thanks for watching guys!

 Secret Comment Word Game: use the word/phrase "sangria" in a comment to show that you read this info bar, and SHHH don't tell anyone else if they ask!

Our Delicious "No-Wait" Sangria Recipe!

Adapted from Pichet Ong's P*ONG restaurant in New York. Aleppo pepper is a Syrian red pepper with a bit of smokiness and just a faint touch of heat.

Bangkok Margarita Cocktail Recipe

reposado tequila

pineapple juice

Domaine de Canton ginger liqueur

Maldon salt

Aleppo pepper

lime

Epicurious

Combine the tequila, pineapple juice, and ginger liqueur in a cocktail shaker filled with ice. Shake vigorously and strain into a martini glass. Sprinkle the salt and pepper on top. With a hand grater, grate lime zest over the top of the drink. Tap the grater lightly to release the zest and oil into the drink.

Scorpion bowls are heavily boozed, sugared, and communally shared. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting.

Aperitif Scorpion Bowls

[360 ml] amaro, chilled

[360 ml] sweet vermouth, chilled

lemon peels

Sparkling water, chilled, for topping

[60 ml] amaro, chilled

[60 ml] sweet vermouth, chilled

Sparkling water,

Lemon peel

You know scorpion bowls: communally shared, heavily boozed and sugared, hangovers biding their time inside every straw. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting (ugh). All follow the main tenets of apéritif: low ABV, low effort, high reward. Serve these in that ceramic bowl your mom found at a garage sale, a regular large bowl, or a pitcher. If you’re taking them to go, these recipes all conveniently fit into a recently emptied 750 ml bottle.

In a punch bowl or pitcher, combine the amaro, sweet vermouth, and bitters. Working one by one, hold the lemon peels by their long edges with the peel facing down into the bowl. Pinch the peel to express the citrus oils and drop the peel into the bowl. Serve in ice-filled punch or lowball glasses and top each drink with sparkling water just before serving.

In an ice-filled punch or lowball glass, combine the amaro, sweet vermouth, and bitters. Top with sparkling water. Hold the lemon peel by its long edges with the peel facing down into the glass. Pinch the peel to express the citrus oils, drop the peel into the glass, and serve.

An agua fresca made with fermented pineapple rind, tepache is wonderful not only because of its flavor but because you are using what would otherwise be scraps.

Tepache

cinnamon stick

star anise

allspice berries

cloves

(240 ml/8 fl oz) water

piloncillo cone, shaved, or about 1 cup (190 g) brown sugar

salt

pineapple

white chia seeds (optional)

So much of the pineapple flavor is stored in its rind, and through a simple fermentation you can extract all that flavor. Feel free to tinker with the spices and fruits. Though classic tepache is made with pineapple, it is also delicious with pear (see the variation below). Chia has been added to this version for more texture. Enjoy very cold.

In a small pot, toast the whole spices over high heat, stirring constantly, until fragrant, 1–2 minutes. Add the water, sugar, and salt and bring to a boil. Once the sugar is mostly dissolved, remove from the heat and let cool to lukewarm.

Place the pineapple rinds in a large vessel such as a pitcher, a deep clay pot, or a jug. Pour the spiced sugar syrup over the rinds and add more water until the rinds are completely covered. Cover the vessel opening with cheesecloth—you can tie it in place with twine—and allow to ferment at room temperature until there is foam on the surface and the texture of the liquid is slightly viscous, 2–4 days. Stir once a day.

Strain (discard the solids). Add the chia seeds if using, stirring occasionally for 15 minutes to avoid clumping, and then refrigerate for at least 1 hour and up to 1 week. You can adjust the sweetness up or down by adding more water or more sugar.

_**Wiśniówka**_  

"Life is dandy, cherry brandy!" So goes a line from a poem by Russian writer Osip Mandelstam—meant to be ironic, of course, as he lived in the darkest days of Stalinism and died in the Gulag. Cherry brandy, cherry vodka, cherry liqueurs: These are the obvious consequence of Eastern Europe's famous and abundant cherry orchards, of which there are just as many in Poland as there are in provincial Russia. Do note that this recipe works for any kind of fruit that is not too sweet. In particular it is worth trying with black currants or Polish _jagody_—wild blueberries—if you can find them.  

The quantities given here are for a 34-oz/1-L jar, but do reduce them (or increase them!) in proportion to the bottle you are using.

Cherry Vodka

oz/750 ml clear vodka

tbsp sugar (optional)

Wiśniówka
"Life is dandy, cherry brandy!" So goes a line from a poem by Russian writer Osip Mandelstam—meant to be ironic, of course, as he lived in the darkest days of Stalinism and died in the Gulag. Cherry brandy, cherry vodka, cherry liqueurs: These are the obvious consequence of Eastern Europe's famous and abundant cherry orchards, of which there are just as many in Poland as there are in provincial Russia. Do note that this recipe works for any kind of fruit that is not too sweet. In particular it is worth trying with black currants or Polish jagody—wild blueberries—if you can find them.
The quantities given here are for a 34-oz/1-L jar, but do reduce them (or increase them!) in proportion to the bottle you are using.

Pit and halve the cherries. As in all vodka recipes, it is important that the flesh of the fruit be somehow exposed.

Fill a jar with the cherries, but do not pack it. Pour the vodka on top and seal tightly. Leave in a dark place, preferably for at least 2 weeks—or up to 6 months. At the end of that time, open the jar and strain. If you have a very fine-mesh strainer, that will do. If not, use an ordinary strainer lined with a cheesecloth or even a coffee filter. Set the strainer over a large bowl, ideally one from which you'll be able to easily pour afterward. Pour the vodka mixture through the strainer and allow the fruit to sit, seeping liquid, for a good hour or so, stirring a bit and pressing if need be to make the liquid go through.

Now taste the vodka. Add sugar if you want an after-dinner liqueur, or leave it out if you want something sharper. Pour (or ladle) into a decorative bottle.

This festive Thanksgiving cocktail balances bittersweet Campari with unsweetened 100% cranberry juice. This drink’s tartness and bitterness awakens the palate.

Lipstick Memory (Cranberry and Campari Cocktail)

R.W. Knudsen Just Cranberry Juice (or other unsweetened 100% cranberry juice)

Tbsp. sugar

rosemary

dry sparkling wine

Cran-Rosemary Juice

Rosemary sprig, torched if desired

This festive, refreshing cocktail balances bittersweet Campari with tart, unsweetened 100% cranberry juice. Don’t substitute a version that has apple juice or any other ingredients on the label; you want that full-on puckering flavor. (Note: 100% juice doesn’t always mean 100% cranberry juice.) This drink’s tartness and bitterness awakens the palate for whatever you’ve got cooking.

To make Cran-Rosemary Juice, combine unsweetened cranberry juice, 2 Tbsp. water, and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring to dissolve sugar, then immediately remove from heat. Add 2 rosemary sprigs and let steep 4 minutes. Strain into a liquid measuring cup or 12-ounce resealable jar. Let cool to room temperature and use immediately, or seal and refrigerate up to 2 weeks.

To make the cocktail, add sparkling wine to a Collins glass, being careful to let fizz settle to get an accurate measurement. Add Campari and Cran-Rosemary Juice, then fill with ice. If you’d like to torch the rosemary sprig, hold it next to the burner of a gas stove or near a match for a few seconds, just to warm a bit. Give the cocktail a very brief, gentle stir, then garnish with rosemary.

Make perfectly spiced mulled wine at Christmas with our easy recipe. Use a good quality red wine like an unoaked tempranillo or try a twist with a dash of sloe gin

Classic mulled wine

red wine

cinnamon stick,

tbsp caster sugar

Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.

Remove from the heat and cool, leaving to infuse for about 30 mins.

To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.

A classic dry martini cocktail made with gin and vermouth and stirred with ice. 

Classic Dry Martini

London dry gin,

dry vermouth, preferably Noilly Prat

olive

The classic martini cocktail starts with gin and dry vermouth. Stir the cocktail with ice until well chilled—the outside of the glass should get cold, too. You can use a wide range of gins and vermouths here; keep tasting until you find your favorite. Be sure to use a fresh bottle of vermouth and keep any leftovers in your fridge.

In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.

This brunch cocktail uses 8 celery stalks so, if you ignore the vodka, it’s basically spa water.

Celery and Salted Lemon Cocktail

celery stalks, chopped,

preserved lemons, seeds removed, chopped, plus 3 Tbsp. brine

club soda (for serving)

cheese

8–10 cocktail skewers

Inspired by the Salty Dog (grapefruit juice with vodka or gin), this refreshing cocktail recipe mixes puréed celery and preserved lemon with vodka and club soda. Don’t skip the celery leaves: They impart big celery flavor and just might become your new favorite salad green. Pro tip: Start by using just 1 jarred lemon and tasting before adding the next—the amount of salt varies from brand to brand.

Bon Appétit

Purée celery stalks and leaves, preserved lemons, brine, and 2 cups cold water in a blender until very smooth. Strain through a fine-mesh sieve into a pitcher. (Do not force it; you want to keep any solids from going through. You should have 3–4 cups.) Chill celery mixture at least 20 minutes before using.

To serve, stir vodka into celery mixture and pour 3–4 oz. into each of 8–10 tall ice-filled glasses (they should be about three fourths full). Top off each cocktail with 1–2 oz. club soda. Thread garnishes of your choice onto skewers and garnish each cocktail with a skewer.
Do ahead: Celery mixture can be made 1 day ahead. Keep chilled. Stir well before using.

An easy Vodka and Watermelon Cooler drink recipe

Vodka and Watermelon Cooler

watermelon, rind

Triple Sec

lime juice

In a blender purée the watermelon pieces and strain the purée through a very fine sieve set over a pitcher, discarding the solids. (There should be about 2-1/3 cups juice). Stir in the vodka, the Triple Sec, and the lime juice, pour the cooler into long-stemmed glasses filled with ice cubes, and garnish each drink with a watermelon slice.

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.

Sidecar

lemon wedge

(1 1/2 ounces) Cognac

(1 ounce) Cointreau

(1/2 ounce) fresh lemon juice

Spread superfine sugar on small plate. Rub lemon wedge halfway around rim of chilled martini or coupe glass. Dip moistened side of glass in sugar to lightly coat outside rim of glass. Set aside.

In cocktail shaker, combine Cognac, Cointreau, and lemon juice. Add ice and shake vigorously until well chilled, about 30 seconds. Strain into prepared martini or coupe glass and serve.

An iconic cocktail named for Giuseppe Garibaldi, a revolutionary who played a leading role in the unification of Italy. The Campari, from Milan, represents the north, while oranges from Sicily represent the south. The key is very fresh orange juice, which creates a beautiful froth. For extra frothy juice, dry shake or blend on high for a few seconds before adding. Excellent for brunch or as an aperitif.

Garibaldi Cocktail Recipe

(45 ml) Campari

orange juice

An iconic cocktail named for Giuseppe Garibaldi, a revolutionary who played a leading role in the unification of Italy. The bittersweet Campari, from Milan, represents the north, while oranges from Sicily represent the south. The key is very fresh orange juice, which creates a beautiful froth. For extra frothy juice, dry shake or blend in a blender on high for a few seconds before adding. Excellent for brunch or as an aperitif.

Add the Campari to a Collins or highball glass filled with ice. Top with orange juice and stir. Garnish with an orange wedge.

Ngoh Hiang is a traditional Hokkien dish that my family always orders when we eat out, so a few years ago, I was inspired to make my own, and it’s been a Lunar New Year staple ever since. Made with a mixture of minced pork and prawns wrapped in bean curd skin, this sausage-like roll has a beautiful combination of flavors and textures that livens up the table. As with most festive Chinese dishes, it can be considered an auspicious snack. It is seasoned with Chinese Five Spice powder, which symbolizes the five blessings including longevity, wealth and health, and is served with a sweet dipping sauce to represent “tian tian mi mi”, or “sweetness in your life” for the year ahead.

Ngoh Hiang (Chinese Five Spice Meat Rolls)

pork

300 g prawns (minced)

water chestnuts (finely chopped)

carrot

spring onions (finely chopped)

bean

eggs (beaten)

cornstarch

tsp Five Spice Powder

tbsp light soy sauce

tsp dark soy sauce

tbsp sesame oil

tbsp shaoxing wine

tsp sugar

pptional: serve with sweet sauce

Make the meat filling.
In a mixing bowl, combine all the ingredients except the bean curd skin and sweet sauce. Mix until smooth



Prepare the Ngoh Hiang.
Take one piece of bean curd skin and put a sausage-shaped portion of the filling on the edge closest to you. Fold the sides over the ends of the filling, then roll the skin up and away from you.
You can dab the edge of the bean curd skin with water to seal loosely, or place a bit of the filling mixture on the edge and press down to seal tightly.



Steam the Ngoh Hiang.
When you’ve rolled up all the Ngoh Hiang, steam the rolls for 12 minutes, until they’re cooked through.
Set aside to cool and allow all the liquid to drain away. At this point, you can store them in the fridge or freezer.



Fry the Ngoh Hiang.
Heat up enough vegetable oil to come up to 1 inch in height in a sauté pan.&nbsp;
Dab the Ngoh Hiang rolls dry on the outside, then fry the rolls (in batches if needed), until they’re golden brown and crisp all over, and hot all the way through.



https://players.brightcove.net/4011286619001/rvBzHXKy3_default/index.html?videoId=6150196541001

Ngoh Hiang is a traditional Hokkien dish that my family always orders when we eat out, so a few years ago, I was inspired to make my own, and it’s been a Lunar New Year...

Top 36 alcoholic recipes from across the web

The most viewed alcoholic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Basic Mead recipe | Epicurious.com

Pisco Sour recipe | Epicurious.com

Remember the Alimony recipe | Epicu...

The BEST Fall Punch Recipe For Part...

Fish House Punch recipe | Epicuriou...

Vodka Rosemary Lemonade Fizz recipe...

Classic Champagne Cocktail Recipe |...

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Perfect Manhattan Recipe | Epicurio...

Manhattan Recipe | Epicurious.Com

Old Fashioned Recipe | Epicurious.C...

The New York Sour Recipe | Epicurio...

Easy Instant Sangria

Bangkok Margarita Cocktail Recipe

Aperitif Scorpion Bowls

Tepache

Cherry Vodka

Lipstick Memory (Cranberry and Camp...

Classic mulled wine

Classic Dry Martini

Celery and Salted Lemon Cocktail

Vodka and Watermelon Cooler

Sidecar

Garibaldi Cocktail Recipe

Ngoh Hiang (Chinese Five Spice Meat...

Trident Cocktail

Braised Dong Po Wintermelon

Old Pal Cocktail

Infinity Pool (Batched Mezcal Cockt...

Red Hook Criterium (Gin Cocktail Wi...

Fish House Punch

Very Vanilla Spiked Milkshake Recip...

Harry Potter Boozy Butterbeer

Manhattan

Caipirinha

Porto Flip

Top 36 alcoholic recipes from across the web

The most viewed alcoholic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic Mead recipe | Epicurious.com

Pisco Sour recipe | Epicurious.com

Remember the Alimony recipe | Epicu...

The BEST Fall Punch Recipe For Part...

Fish House Punch recipe | Epicuriou...

Vodka Rosemary Lemonade Fizz recipe...

Classic Champagne Cocktail Recipe |...

Boulevardier Recipe | Epicurious.Co...

Perfect Manhattan Recipe | Epicurio...

Manhattan Recipe | Epicurious.Com

Old Fashioned Recipe | Epicurious.C...

The New York Sour Recipe | Epicurio...

Easy Instant Sangria

Bangkok Margarita Cocktail Recipe

Aperitif Scorpion Bowls

Tepache

Cherry Vodka

Lipstick Memory (Cranberry and Camp...

Classic mulled wine

Classic Dry Martini

Celery and Salted Lemon Cocktail

Vodka and Watermelon Cooler

Sidecar

Garibaldi Cocktail Recipe

Ngoh Hiang (Chinese Five Spice Meat...

Trident Cocktail

Braised Dong Po Wintermelon

Old Pal Cocktail

Infinity Pool (Batched Mezcal Cockt...

Red Hook Criterium (Gin Cocktail Wi...

Fish House Punch

Very Vanilla Spiked Milkshake Recip...

Harry Potter Boozy Butterbeer

Manhattan

Caipirinha

Porto Flip

The most viewed alcoholic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine