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spirits
magazine
The Cold Standard
You probably spend a lot of time choosing just the right vodka or scotch. But it’s all for naught if you don’t choose the right ice.
James Rodewald
October 2005
Keywords
james rodewald
,
spirits
,
cocktails
,
bars
recipes
Chocolate Whiskey Bundt Cake
Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.
September 2005
Keywords
dessert
,
chocolate
,
spirits
,
alexis touchet
,
coffee
recipes
Capellini with Salmon and Lemon-Dill-Vodka Sauce
June 2005
Keywords
seafood
,
pasta
,
melissa roberts
,
spirits
,
pasta
magazine
Mix-Ahead Cocktails
Mix-ahead cocktails—from Martinis and Manhattans to Margaritas—are better (and easier) by the batch.
Gary Regan
June 2004
Keywords
gary regan
,
cocktails
,
spirits
recipes
Garnet Punch (Cranberry Rosemary Cocktail)
December 2003
Keywords
maggie ruggiero
,
gourmet entertains
,
spirits
,
cocktails
,
beverages
recipes
Eggnog
December 2003
Keywords
melissa roberts
,
bourbon
,
brandy
,
eggs
,
beverages
recipes
Brandied Sour Cherry and Pear Tartlets
These irresistible pear and sour cherry tartlets have the most tender crusts you’ll ever encounter.
November 2003
Keywords
shelley wiseman
,
dessert
,
gourmet entertains
,
thanksgiving
,
fall
magazine
Beyond Shaken or Stirred: A Theory of Mixology
You don't have to be a rocket scientist—or a bartender—to create a cocktail recipe.
Gary Regan
October 2003
Keywords
gary regan
,
cocktails
,
mixology
,
spirits
recipes
Calvados Applesauce
January 2003
Keywords
alexis touchet
,
dessert
,
apple
,
spirits
,
fruit
recipes
Galette de Pommes au Calvados (Apple and Calvados Tart)
A layer of Calvados applesauce hidden under golden sliced apples raises this
galette
above all others.
January 2003
Keywords
alexis touchet
,
dessert
,
pastry
,
apple
,
spirits
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