As soon as the clock struck midnight, Monday, and October rolled in, everyone was ready for the spookiest 31 days of the year.
That ‘everyone’ includes Applebee’s, who is joining in on the Halloween fun with a $1 Zombie cocktail special.
If you’re not familiar with a Zombie drink, it is a mix of fruit juices, typically passion fruit and a mix of light and dark rums. Applebee’s Zombie combines its own special mix of rum, passion fruit, pineapple, cherry, lime and of course, brain-shaped gummies.
With summer in full swing, there’s nothing like sipping on a deliciously cool beverage to help beat the heat. While it’s nice when a drink keeps you cool, it’s even better when it takes the edge off.
If you’re trying to squeeze in some fun while soaking up the sun, Hansen’s Natural Soda has a tasty mango mule recipe that will help keep the party going all summer long.
Taking inspiration from the traditional Moscow Mule, which is made with ginger beer, this fruity cocktail – developed by mixologist Nitin Tiwari from ROOH restaurant in San Francisco – is topped with Hansen’s Ginger Ale for a crisp, citrusy bite.
To bring this reimagined cocktail to life, grab a cocktail shaker, add some ice, and a spoonful of green mango murabba — a sweet fruit preserve, made with fresh fruit, sugar, and spices. Next, add a shot (or two) of your favorite vodka and some fresh lime juice. Shake as desired, and pour into a glass without straining the ice.
Garnish with a slice of green mango and any type of edible flower for some drama. If you’ve ever wanted to impress your friends with your outstanding mixology skills, Hansen’s is giving you the perfect opportunity to demonstrate your talents.
With the passage of Prop. 64 in November, there’s only a matter of time until pot-friendly businesses are able to set up shop in California. It’s already being theorized that this newfound canna-industry will include everything from wholesale dispensaries to brick and mortar weed-centric lounges, cafes, and restaurants.
Until then, pro-pot Californians are dreaming up creative ways to celebrate the coming era of legalization through not-so-subtle methods, that give us a glimpse into the future. Now, it seems a Huntington Beach, California restaurant and cantina is already trying to lead by example.
Pacific Hideaway, located inside the Shorebreak Hotel, is paying homage to the ganja gods by creating a tropical cocktail that is served with a smoking “joint” clipped to the side of the glass.
Named after the stoner cult classic film Dazed and Confused, this cocktail is made with Caña Brava Rum, plantation pineapple, ginger, and lime. But the piece de resistance of the drink is the oregano and sage doobie garnish, that when lit, gives a complimenting aroma to the cocktail.
While this faux joint isn’t going to get the party started, it’s a subtle reminder that legal cannabis is just in its infancy stage and there’s much more to come.
So, if you’ve never had the chance to channel your inner Matthew McConaughey and ask someone if they have a joint — just ask the bartender at Pacific Hideaway — it’d be a lot cooler if you did.
No matter what species or planet you call your own (or dress up as this Halloween), you can’t get through a dystopian society without some serious alcohol. From the Twelve Colonies to Galifrey, these drinks really take the edge off kicking ass and taking names.
The Spring season has finally transitioned from “right around the corner” to “OH SHIIIIIT it’s SPRING! SPRING BREAK 2016 NO REGRETS!! #CanItBeSUMMERyet?!?”
No, it cannot be summer yet. We’re too busy enjoying la primavera to even think about el verano—flowers are blooming, birds are chirping, butterflies are butterflying, and bees are buzzing. You deserve a buzz of your own, too.
Enter: the FOGGY LONDON, a hot tea cocktail that mixes classic Earl Grey tea with gin, vanilla simple syrup, steamed milk, and lavender. The gin will cleanse your soul better than any “spring cleaning” sesh would, while the rest of the ingredients are reminiscent of springtime themes like refreshment and lightness.
And at the end of the day, The Foggy London makes for a solid cocktail without leaving your belly feeling too solid. Enjoy it by yourself, with your mom, or with your mom’s mom during afternoon tea time (depending how tight you are with Granny).
It’s officially March again, and you know what that means—every living, breathing creature around must acknowledge the fact that St. Patrick’s Day falls mid-month, by constantly alluding to the color green. Wearing green, painting your fingernails green, having your dog roll around on a freshly mowed lawn—it’s all actually required by law.
Okay not really. But really—green is celebrated on the daily every March, and with good reason. Not only does the hue remind us that good-ol’ St. Patty’s is right around the corner (and remind us of $$$), but green also inspires us to be conscious about the environment. Research has even shown that the color is naturally soothing to the human eye.
And, it also inspires some pretty cool edible creations. If you haven’t heard, we’re celebrating green every day this month with a special green-cooking challenge (not the eco-friendly kind of green cooking, but I’m sure Mother Earth would really dig that, too). The goal: fundamentally reimagine something under the terms “anything green goes.”
And though it’s technically green, the Japanese-inspired Green tea cocktail recipe below isn’t a contest entry, but it’s definitely perfect for celebrating March and March’s favorite color—with Green tea, sake, mint, and then some, you’ll be more than willing to get your green on with this drink all month long.
Tea is like denim—classic, universally appreciated, and won’t go out of style anytime soon due to its versatilitea. And, in addition to its various cultural significances and many health benefits, tea is straight-up delicious.
It’s delicious, and fun to experiment with, too. Just by adding a bit of spice here, a pinch of sweetness there—and if you’re 21+, a swig of the good stuff—you can easily create a truly unique drink. Obviously we’re enamored with the idea of a tea cocktail, given our history as self-proclaimed ‘alcohol auteurs,’ so we conceptualized three to share with our fellow tea lovers (call it hospitalitea). We looked to a few of the top tea-drinking countries in the world for inspiration.
To put a twist on the iconic “London Fog,” we combine earl grey with gin, vanilla and lavender to create a drinkable homage to the UK. India sparked an idea of uniting spicy chai with sweet condensed milk and dark rum to yield a Masala Chai Toddy. And you can’t have a conversation about tea without mentioning Japan; known for their use of green teas in both everyday and traditional senses, we paired it with sake, lemon juice, and ginger to build the “Gurīnmashīn.”
However you may take your cup of tea, just be sure that it’s qualitea…and that’s exactly what you’ll get with these toddy recipes.
If there’s anyone who can blow your mind with just a flick of the whisk, it’s Chef Frank DeLoach. One minute, he’s in the kitchen, relaxing after a night of partying with his chef friends while simultaneously prepping for the day ahead. By the next, DeLoach has dived head-first into the creation of his next greatest meal.
Combining a strong knowledge of spirits with a fiery passion for the delicious, he’s proven before that one can, and should, experiment with Jägermeister as a key ingredient in savory dishes (via a Currywurst Poutine). And now, to our delight, we got him back in the kitchen to do it again; this time, he incorporates Jägermeister into a tangy orange maple syrup with toasted fennel seeds, which ultimately graces a magnificent stack of duck confit pancakes.
Duck confit, cured overnight with spices, coriander seeds, orange peel and fat, then cooked and served with pancakes and that mouth-watering Jägermeister syrup? That’s Frank, all right, getting our tastebuds all hot and bothered before we can even say “quack”—thankfully, he also teaches us how to use Jägermeister in a Dark Collins Cocktail for a sweet cool down.
Duck Confit Pancakes with Jägermeister Syrup
Part I: Duck Confit
4 duck legs
16 oz duck fat
1 orange, peel only
1 tsp black peppercorns
1 tsp coriander seeds
2 cloves garlic
1 large sprig thyme
1 large sprig rosemary
1) Cure the duck one day prior to cooking. Combine the legs, orange peel, salt, sugar and all spices together and mix well. Cover and let sit in the fridge overnight.
3) When ready to cook, rinse duck off and pat dry.
4) Place duck into a big dish. Cover with liquid duck fat and cook in the oven at 300F for 2-3 hours until tender and able to be pulled apart. Allow to cool in its fat for at least 2 hours before use.
Part II: Jägermeister Syrup
⅓ part toasted fennel seeds
3 full oranges, peeled & segmented (save the centers)
4 parts pure maple syrup
1 sage leaf
1 part Jägermeister
1) Begin by cooking off the alcohol in the Jägermeister. Add fennel seeds & centers to the oranges, and top with maple and add sage leaf.
2) Cook on medium heat until everything has broken down. After about 10 minutes, the sauce will have slightly reduced.
3) Strain mixer into a clean container, and press on solids to get as much flavor as possible.
Part III: Pancakes:
1 ½ c flour
3 ½ tsp baking powder
1 tsp salt
1 tbsp sugar
1 ¼ c whole milk
1 egg white; stiff peaks
3 tbsp melted butter
1) Mix dry ingredients well, set aside.
2) Whisk egg and milk together.
3) Whip egg white to a stiff peak. Combine the wet with the dry, then fold in egg white & melted butter. Let sit in the fridge for a half hour.
Making the dish:
1) Set your griddle on medium high heat. Take the duck confit and start getting it slightly crispy on the flat top.
2) Next to that, use the duck fat to begin cooking the pancakes. Plop about two 3-oz scoops of cake batter on the grill, and place duck inside the cakes as if you were making blueberry pancakes.
3) Flip the cakes when the sides are bubbly — about 3 minutes for each side.
4) To plate: take a cake, place it on the plate. Place a little nob of butter on top, then take the second cake and place on top.
5) Add any extra duck right on top of the cakes. Drizzle syrup over and garnish with the orange segments from earlier, and herbs like mint or fennel if desired.
DRINK RESPONSIBLY Jägermeister® Liqueur 35% Alc./Vol. Imported by Sidney Frank Importing Co., Inc. New Rochelle, NY. Intended for individuals of legal purchase age, and should not be forwarded to individuals below the legal purchase age.