drink

Basically, a classic Manhattan with amaro in place of sweet vermouth. Heavier in style and with distinctive bitter chocolate and light spice.

Black Manhattan

60 ml Whiskey - Rye whiskey 100 proof / 50% alc./vol.

ml Amaro - Averna

Aromatic bitters

Orange bitters

STIR all ingredients with ice and strain into chilled glass

Make cold brew coffee at home! It's so easy, and your iced coffee will never taste watery or bitter again.

How To Make Cold Brew Coffee

(113 grams) whole coffee beans

(907 grams) water

Coarsely grind the coffee: Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds.

Combine the coffee and the water: Transfer the coffee grounds to the container you're using to make the cold brew. Pour the water over top. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water.

Steep overnight: Cover the jar with a lid or a small plate to protect it from dust and bugs. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same.

Strain the coffee: Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer.

Store the coffee: Transfer the coffee to a small bottle or jar and store in the fridge for up to a week.

Serve the coffee: Dilute the coffee with as much water or milk as you prefer. Serve over ice or warm for a few minutes in the microwave.

"This is awesome! I’ve tried the “concentrate” way in this recipe as well as using the full amount of water and both are beautiful. It keeps well in the fridge for at least 4 days, but I’ve never kept it around longer than that to see. ;) I steep it for up to 24 hours for a stronger flavor and now have a lot of success using a #4 filter over my Bodum. I drink it cold with ice or reheated on the stove. Love both! And it cuts way down on the bitterness and acidity. I’m definitely going to try adding cinnamon and vanilla as other reviewers suggested. Thanks for the simple and easy tutorial!"

"This is GOOD. I prefer cold brew over hot coffee and the stuff from the store is way too expensive. This uses a lot of coffee beans but I think in the long run it will be less expensive! Really great recipe."

"I carefully poured the finished product into my French press for straining purposes. This was my first batch and it was delicious. Reading through the comments I see some great suggestions."

"Used this recipe to make cold brew at home for the first time, and I really enjoyed it! I didn’t want to dirty a towel to strain, and for me, a coffee filter sitting in a wire strainer worked just fine."

"Fantastic! I add a little ground cinnamon, nutmeg and vanilla to mine with the coffee grounds and it adds great flavor. Saves SO much time and money! ❤️"

https://www.simplyrecipes.com/video_src?vid=5791621424001

Homemade Sweet-and-Sour Mix for Margaritas recipe | Epicurious.com

water

sugar

lemon juice

lime juice

Basic Mead recipe | Epicurious.com

grade-A honey

tap water

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

Apples and Oranges recipe | Epicurious.com

Grand Marnier

Amaro Averna

salted butter (about ½ teaspoon)

apple cider

lemon juice (to taste, depending on the sweetness of your cider)

Garnish: pink peppercorns, plus 2 lemon wheels (optional)

This margarita recipe is three parts tequila, two parts good triple sec, and one part lime juice. On the rocks and with salt, of course.

The Classic 3-2-1 Margarita

Diamond Crystal kosher salt

lime wedge

silver (blanco), 100 percent agave tequila

orange

lime juice (from about 1 lime)

lime

Hard to hate but the cola and lime dominate the subtle gin flavours.

Cubata

60 ml Gin

Lime juice (freshly squeezed)

Cola

SHAKE gin and lime with ice and strain into ice-filled glass

There's nothing better than homemade grape juice.  Step-by-step instructions with photos on how to make your own grape juice from scratch.

Homemade Grape Juice

grapes

"Can you use the sediment from the grapes after letting it sit in the fridge for a few days?"

"I just read, I separated juice and placed in fridge, 3 days ago, they do not taste right, can I cook them now or did I mess up"

"I have a steam juicer and we really like it. Much better than the method shown.I purchased it in the Amish Country in Ohio . WEe just made 5 gallon of juice in very little time."

Pick the grapes. Get a large basket, wear long sleeves and a hat, bring clippers, and fill up the basket with grape bunches. Keep in mind that a pound of grapes will yield a little less than a cup of juice.

Rinse and de-stem the grapes. Put grapes in a basin filled with water. Then rinse the individual grapes, picking them away from the stem, collecting the grapes in a large bowl, and discarding the green unripe and old shriveled grapes.

Mash the grapes. With a potato masher, mash away at the grapes so the juice begins to flow. If you have picked a lot of grapes, you may need to work in batches. We have found it easiest to mash about 4 lbs of grapes at a time.

Cook the grapes. Put the mashed grapes into a large stockpot. Slowly heat the grapes and juice to a simmer on medium heat and then simmer for 10 minutes. Stir occasionally so that the grapes don't stick to the bottom of the pan. Halfway through cooking mash some more, breaking up as many of the remaining grapes as possible.

Prepare sieve or cheesecloth. Get another large pot, place a large fine mesh sieve over it. Alternatively you can cover it with two layers of cheesecloth, secure with a rubber band. Make sure pot is sitting on a plate to catch any juice that may run over.

Strain grape mixture. Ladle grape mixture over fine mesh sieve or cheesecloth to strain. Let sit for several hours or overnight in the refrigerator to strain completely.

Finishing. Remove sieve or cheesecloth.* Note that sediment will have formed on the bottom of the container. Rinse out the sieve or cheesecloth and strain the juice again, to filter out some of the sediment. Pour or ladle juice into containers. Enjoy your juice!
* Note that the grape mash can be composted.

"I like the taste but there is way too much for me. What can I do with the remaining 3 cups of juice?"

A warming drink perfect for winter, Mexican Atole is full of the comforting flavors of vanilla and cinnamon.

Mexican Atole

½ c masa harina, (not cornmeal)

c milk, 2%

c grated piloncillo, or brown sugar (more if desired)

cinnamon

tsp pure vanilla extract

In a medium saucepan combine masa harina, water,...

In a medium saucepan combine masa harina, water, milk, piloncillo (or brown sugar), and cinnamon. Whisk the mixture to combine. Bring it to a simmer over medium high heat, whisking often.

Reduce the heat to medium and simmer the...

Reduce the heat to medium and simmer the mixture for 5-10 minutes, whisking often, until your desired consistency is reached.

Remove the atole from the heat and whisk...

Remove the atole from the heat and whisk in the vanilla.

Serve hot or warm with a pinch of...

Serve hot or warm with a pinch of cinnamon to garnish.

https://mediavine-res.cloudinary.com/video/upload/r3sdkmugti7sydfymnra.mp4

A warming drink perfect for winter, this Mexican Atole recipe is full of the comforting flavors of vanilla and cinnamon.

The balanced and decidedly tropical flavors of this friendly green smoothie are just the ticket to a relaxed state of mind.

Tropical Paradise Green Smoothie Recipe

coconut water

baby spinach leaves

banana,

peach, pitted

cilantro leaves

lime,

Combine coconut water or pineapple juice with spinach, banana, peach, cilantro, and lime in a blender and process until perfectly smooth. Serve immediately.

Pisco Sour recipe | Epicurious.com

Pisco Capel (see note)

simple syrup

Angostura Bitters (see note, below)

Fresh lime juice, triple sec, and good tequila are all you need to make the best margarita possible.

Classic Margarita Recipe

lime wedge, lime

coarse salt, for glass rims

(120 milliliters) high-quality blanco tequila (see note)

(60 milliliters) Cointreau

limes

Run lime wedge around the outer rims of 2 rocks glasses and dip rims in salt. Set aside.

In a cocktail shaker, combine tequila, Cointreau, and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).

Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.

This drink is also known as a Papa Doble for good reason, it's twice the size of a regular cocktail. Hence the above recipe will fill one oversize Martini or two regular coupe glasses.If you've a bone dry palate and would like to sample a true Hemingway Special without the addition of sugar then try the following authentic recipe given to us by Alejandro Bolívar Rodriguez, Head Bartender at El Floridita, Havana, Cuba.Daiquiri HemingwayGlass: HurricaneGarnish: StrawMethod: BLEND all ingredients with crushed ice for five seconds.90ml / 3oz Light Cuban rum5ml / 1 spoon Maraschino liqueur30ml / 1oz Grapefruit juice15ml / 1/2oz Lime juice

Hemingway Special Daiquiri (Papa Doble)

ml Grapefruit juice (pink)

22.5 ml Maraschino liqueur

ml Lime juice (freshly squeezed)

Sugar syrup (2:1)

SHAKE all ingredients with ice and fine strain into chilled glass

https://cdn.diffords.com/contrib/videos/2019/02/5c556b0b629b7.mov

This drink is also known as a Papa Doble for good reason, it's twice the size of a regular cocktail. Hence the above recipe will fill one oversize Martini or two regular coupe glasses.  If you've a bone dry palate and would like to sample a true Hemingway Special without the addition of sugar then try the following authentic recipe given to us by Alejandro Bolívar Rodriguez, Head Bartender at El Floridita, Havana, Cuba.  Daiquiri Hemingway Glass: Hurricane Garnish: Straw Method: BLEND all ingredients with crushed ice for five seconds. 90ml / 3oz Light Cuban rum 5ml / 1 spoon Maraschino liqueur 30ml / 1oz Grapefruit juice 15ml / 1/2oz Lime juice

HOWTO make Hemingway Special Daiquiri (Papa Doble)

I share my healthy vegan lemon bar frappuccino, a must-try Starbucks copy cat recipe to get you through the last few weeks of Summer without all of the excess sugar!

Healthy Vegan Lemon Bar Frappuccino

vanilla almond milk

lite coconut milk (from the can)

tsp vanilla extract

maple syrup (or to taste)

lemon

whipped cream

Lemon zest

coconut sugar

Preheat broiler and prepare a silpat on a baking sheet.

Spread the coconut sugar onto the sheet in a thin layer and broil just until it bubbles. Quickly remove from the oven and let harden, then smash into little tiny shards. Set aside.

In a blender, puree the milk, cream, vanilla, maple, lemon zest, juice and ice until smooth.

Top with coconut cream, lemon zest and the shards of caramelized sugar.

Blueberry Lemon Oat & Thyme Smoothie  Recipe - (4.5/5)

oats

almond milk

blueberries

juice from1 lemon (approx. 1/4 cup)

10-12 leaves of fresh thyme (2 pinches of dried ground thyme)

ice cubes

agave,

coconut oil

A quality falernum adds complex clove-led flavours to a classic Trader Vic Mai Tai.

Well Oiled Mai Tai

60 ml Rum - 6-10yr old Caribbean blended rum

7.5 ml Falernum liqueur

ml Orgeat (almond) syrup

SHAKE all ingredients with ice and strain into glass filled with crushed ice

We love Daiquiris and this is basically a classic Daiquiri with a few bells and whistles: Orange curaçao, lime juice, almond syrup, amaretto, falernum, white crème de menthe and absinthe.

Mai Tai (Difford's recipe)

ml Rum - 6-10yr old Caribbean blended rum

ml Rum pineapple rum

ml Orange Curaçao liqueur

7.5 ml Orgeat (almond) syrup

7.5 ml Amaretto liqueur

2.5 ml Crème de menthe (white)

Absinthe verte

Lightly muddle mint in base of shaker (just to bruise). Add other ingredients, SHAKE with ice and strain glass filled with crushed ice.

Mai Tai (Beaumont-Gantt's recipe)

Mint leaves

45 ml Rum - Overproof pot still rum

22.5 ml Triple sec liqueur (40%)

ml Falernum liqueur

Lightly muddle mint in base of shaker (just to bruise)

Add other ingredients, SHAKE with ice and strain glass filled with crushed ice

We love Daiquiris and this is basically a classic Daiquiri with a few bells and whistles.

Mai Tai (Trader Vic's) Cocktail

Retitled 'Swedish Daiquiri', this could be a hit.

Doctor No.1

45 ml Rum - 6-10yr old Caribbean blended rum

45 ml Swedish Punsch liqueur

This Tiki classic looks a little like frozen stagnant pond water but tastes minty fresh and rather good.

Aku Aku

ml Peach 'schnapps' liqueur

45 ml Pineapple juice (fresh pressed)

BLEND all ingredients with 6oz scoop of crushed ice

Recipes for this venerable Tiki classic vary enormously and are often confused with the Aku Aku which this drink morphed into at the hands of its creator, Donn Beach. The original recipe calls for peach brandy (distilled from fermented peaches) rather than peach liqueur (based on neutral spirit) but due to its clarity and clean flavour, I prefer peach schnapps as a substitute.Many recipes are blended with both fresh mint and pineapple and while blending the mint gives the drink a vibrant green colour it does resemble stagnant pond water and looks like something you'd only drink for the promise of perceived health-giving properties rather than for pleasure. Hence, my version is shaken, but be sure to muddle generous amounts of mint well to impart both colour and flavour.

Missionary's Downfall

Honey syrup (3 honey

ml Pineapple juice (fresh pressed)

Lightly MUDDLE mint with rum in base of shaker

Add other ingredients, SHAKE with ice and fine strain into glass filled with crushed ice

Bourbon and maple syrup somewhat overwhelm the headline port wine, although it does add an underlying fruitiness to this balanced and tasty riff on an Old-Fashioned.

Port Old-Fashioned

Bourbon whiskey

22.5 ml Tawny port (10 year old)

7.5 ml Maple syrup

Abbott's bitters

STIR all ingredients with ice and strain into ice-filled glass

A classic simple lemonade with balanced sweetness and acidity.

Classic Lemonade Recipe

juice lemons

salt

Combine lemon juice and sugar and whisk or blend until sugar is completely dissolved. Add salt and water and stir to combine. Pour into a pitcher with ice. Serve in ice-filled glasses.

A warming treat, learn how to make your own mulled cider this winter. Aromatic spices cinnamon, cloves and star anise add an extra dimension to tangy apple cider

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