Can anyone suggest menus of cocktail party appetizers which, when presented together, are like a mini-meal? [more inside]
I'm trying to make a cocktail from a 1935 recipe book, and I can't for the life of me figure out what "cesoriac" is. [more inside]
What outside-the-box-color nail polish would best accent a black cocktail dress (with silver accent beading) and silver shoes? [more inside]
Difficulty level: No Bloody Marys. [more inside]
I love cocktails, but because of a recent sleeve gastrectomy, I can't have alcohol or carbonation anymore. Still, I'm going to miss the ritual of chilled drinks in cocktail-friendly glassware with fruity garnishes on a summer day. Recommendations, please. Snowflake: I don't like tomato juice or clam juice.
What are the best simple cocktails that don't include sugar or syrups or carbs? [more inside]
I want to write about obscure and little known gin cocktails, ideally ones with fun stories attached or a vintage pedigree . What are your favorite obscure gin cocktails? The more outlandish and exotic the better.
I have six specialty cocktails we are serving at a party in July, but don't know what to call them. The drinks will be featured as hourly specials, one at a time. [more inside]
I have two cocktail shakers with the tops stucks. I am unable to twist off and I have stuck them in warm water to see if this will loosen the metal away from the glass. No go. Any suggestions?
I have a friend who is a bartender and who has a birthday coming up. I'd like to get her a *really* nice cocktail shaker for home. Something that would make a bartender say "ooooo fancy". Do you have any ideas/thoughts on brands I could look at?
I recently discovered that the morning after drinking vodka (I'm not getting drunk and this wasn't on an empty stomach), I get mild chest pains. I'm not looking for what to do: obviously I've stopped drinking vodka and will see a doctor ASAP. What I'd like to know is: have you experienced this and did you ever figure out the cause?
I have roughly a case of cheap, but drinkable champagne. It was purchased to go in mimosas, but fewer mimosas were consumed than anticipated, so I have lots and lots of leftovers. Luckily, its the holidays, and people feel festive, so I should be able to serve it to everyone I meet, right? Wrong. In my crowd, if I offer this up at a party, I'm going to be met with a chorus of "thanks, but I'll have a craft beer please." [more inside]
My neighbor has a persimmon tree. They are the squat, bright orange type of persimmons, likely Fuyu or Jiro. They look like this. I have tasted one and it has the texture of an apple. The skin is edible. The flavor is honey. What can I do? [more inside]
I have gorgeous white raspberries around which I would like to craft a cocktail to celebrate my lady-friend's return from a week abroad. What do you recommend? [more inside]
For the first time ever I have a space in my house just for cocktail preparation. Awesome. I have some great old glass bottles to go on top of this bar. Also Awesome. What do I put in these bottles to become the envy of cocktail-makers-and-consumers everywhere? How do I best use this space (close up) both in terms of keeping stuff on hand and visual appeal, base liquors, mixers, tools, garnishes, etc. Assume we'll drink anything, but the fussier and old fashioned, the better. [more inside]
My late 20's hipster brother has requested "expensive hard liquor" and a "cocktail set" for his birthday present. I haven't drank in years, so I don't know what expensive hard liquor would really impress this kid. [more inside]
CleverFilter: Please help me come up with a (non-masculinist) name for a monthly cocktail-making meetup! [more inside]
I am trying to come up with a clever twist on a gin martini to celebrate my dad, who has a big birthday coming up in a few weeks. [more inside]
Does anyone have a recipe for making cream of coconut at home? Not coconut milk, not coconut cream, I'm talking about the syrupy sweet thick goopy stuff in the can that is used (as far as I know only) for making Pina Coladas. [more inside]
We've got a bottle of this vodka produced from 100% maple sap and we need some ideas for delicious cocktail experiments. [more inside]
I'm looking for a couple of suggestions of simple, non-summery mixed drinks to try. I love gin and tonics. I'm not a fan of wine or whiskey/bourbon, but I'm willing to try again. In the winter, I usually drink beer, recently IPAs (now that I live in the Pacific Northwest), but I used to prefer brown ales, stouts, and porters. What shall I try when my husband and I go out to a proper bar for drinks tonight? [more inside]
I'm throwing a (potentially awkward) party for about 20 people in my apartment. Mostly couples. Need advice. [more inside]
Where in Boston can I enjoy a Scofflaw cocktail?
Imbibe Magazine - sparkling cherry-nectarine sangria ingredients? Jul/Aug 2007 Issue. Or, your sparkling sangria recipes. [more inside]
Need a successor to rye and ginger for cocktail hour. [more inside]
At a restaurant I ordered a margarita, but when it came it had clearly been made with a mix. It occurred to me that surely there is a word or a way of ordering that indicates you want it mixed classic style - with lime juice, triple sec and tequila, no mix - without having to order in the negative, e.g. "not with a mix." How do I order the drink I want - or can I?
How do I become a better mixologist/cocktail guru? [more inside]
Bourbon, scotch and whiskey that's sweet instead of oaky? [more inside]
Looking for a private label bottler / contract bottler that handles alcoholic beverages. [more inside]
Before noon booze. Tomato juice gives me heartburn and I don't really want to open a bottle of champagne for two drinks. So, what are the alternative brunch cocktails. NO VODKA DRINKS. Preference for drinks which are not simply an ounce of alcohol added to a glass of juice/cup of hot coffee or chocolate. [more inside]
Please tell me about the NYC restaurant/bar/hotel where you attended a cocktail party/office holiday party/lovely dinner/etc.
Please tell me about the NYC restaurant/bar/hotel where you attended a cocktail party/office holiday party/lovely dinner/etc. [more inside]
In one week, I will have a bottle of home-infused tomato vodka. What should I do with it? [more inside]
After dining at Commander's Palace in New Orleans next Friday, what's a classy bar that we could visit? Bonus points for gorgeous wood bars, good cocktails, and minimal crowds.
Cocktail suggestions? If you are normally a manhattan/old fashioned drinker in the winter (and a gin and tonic/gimlet drinker in the summer), and you needed to pick a specialty cocktail to be served in your honor at an autumn cocktail hour, but it could not be a manhattan or old fashioned, what would you pick? [more inside]
I'll be in DC for a few days in September-- I'd love some suggestions for things to do close to the conference hotel. Bonus for cocktail places and interesting food! [more inside]
Bloody Marys with limited resources? [more inside]
What are your favorite cocktails with fresh herbs? [more inside]
Anyone have the recipe for "The George" cocktail chef Thomas Keller invented for the movie "How Do You Know"? (hint: it is included on the blu-ray extras) [more inside]
How do I pimp out a cocktail? [more inside]
If you wanted a martini (or other cocktail) with a garnish of a pickled garlic clove and/or a pickled tiny onion, what would you tell the bartender? [more inside]
Watching John Carpenter's The Thing with some friends tonight. Can you help me come up with a cocktail for it? [more inside]
I'm looking for a nice bar in Central London to host some mid-week birthday drinks. Can you please recommend some? [more inside]
I need music for a cocktail party this is not obscenely grown-up, quiet or boring. [more inside]
What is bar lime? Is it the same as Rose's Lime Cordial? [more inside]
Help me put bottles of Benedictine liqueur, amaretto, and sambuca to good use. [more inside]
Mixology in Ottawa, Canada: where to go for classic cocktails prepared by a skilled bartender? [more inside]
Help me make the perfect cocktail. [more inside]
I opened a bottle of prosecco today to make a couple of cocktails, and now I have a 3/4 full bottle of prosecco. Aside from drinking it all tonight (not really an option), what can I do with it? I'm assuming it won't keep until tomorrow.
Which Chicago bars have cocktail menus curated by mixologists who used to work at The Violet Hour? Which Chicago restaurants have head chefs who are veterans of Rick Bayless' Frontera empire? [more inside]
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