Topic Cocktails / Mocktails
Lemon Drop
Lemon Drops are a bit like the chicken of the cocktail world — delicious, a real crowd pleaser, and so versatile, they go with almost anything. Lemon Drops are perfect
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Champagne Cocktail
Autumn is a beautiful time for a Champagne Cocktail – dry Champagne, a splash of brandy, a sugar cube and a dash of bitters. The flavor is deliciously versatile, the bubbles make
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Cherry Teatini – A Sophisticated Mocktail
Wanting a nonalcoholic counterpart to Just for Mary, a bourbon-based cocktail, I referred to my Virgin-Manhattan-faux-bourbon experiment and added cherries. This cherry-laced mocktini uses both smoky Lapsang Souchong and decaf
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Just For Mary
Tony Abou-Ganim’s Just for Mary, is bourbon based with a hint of cherry brandy. This lovely cocktail will surely turn into a classic. Just for Mary makes 1 1-1/2 oz. bourbon 1 oz.
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Caipirinha
Caipirinha (kye-peeyr-EEN-yuh), is a refreshing Brazilian cocktail made with cachaca. If you can’t find cachaca, a really good, light rum makes a pretty good substitution. This cocktail is perfect with tropical,
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Mocktail: Pineapple Lime Spritzer
The refreshing combination of pineapple, lime and mint makes this tropical, nonalcoholic sparkler a great summer time drink. Instead of straining it into a chilled glass, it can be
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Mocktail: Juniper-Cranberry Fauxtini
I believe the creators of Dry Juniper Berry Soda were basically touting, “hey, here’s a nonalcoholic replacement for gin!” It’s genius. I added a little tart cranberry juice, lime juice
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Negroni
A Negroni and Italian meatballs are a match made in heaven. So of course, pair this classic cocktail up with similar nibbles like Italian sausage, roasted or fresh fennel, hearty
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Cucumber-Lime Mocktini – a Delightful Mocktail
This mocktail is a crowd pleaser. I served it to my Mom and sisters at our girls cooking weekend with Gingered-Tuna Rice Paper Rolls. Simultaneously two of them said,
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Cucumber-Lime Martini
It’s worth any amount of trouble to get your hands on Thatcher’s organic liqueurs. The beauty is, they are filled with the most delightful, natural flavors; not syrupy. Plus,
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Mocktail: Cranberry-Thyme Fizz
The muddled thyme in this mocktail adds a little complexity and an herbaceous note that makes it quite food-friendly. I also added cranberry juice — its slightly bitter note
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Limoncello Negroni
A touch of Limoncello makes this cocktail a little smoother than a Negroni. Aperol’s slightly bitter note is somewhat tamed if paired with dishes that have a slightly bitter
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Golden Citrus Fizz — Nonalcoholic Sunshine
Here’s a juiced up mocktail that I think is festive for a brunch party. Maybe for New Year’s Day brunch, when guests might be looking for a nonalcoholic reprieve
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Golden Bronx
A bit of orange juice, Cointreau and vermouth gives this cocktail its well-balanced, fruity edge; the creaminess comes from the egg yolk. Could be a replacement for the usual
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Virgin Manhattan – Sophisticated Mocktail
How does one come up with a nonalcoholic replacement for bourbon? Obviously, you don’t. But I needed to create a virgin version of the Manhattan to match the smoky richness
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Premium Manhattan
A perfect Manhattan has both sweet and dry vermouths. Choosing your favorite “top shelf” bourbon, makes it premium. Try it with foods that have a little bitterness and/or smoky
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French 25 — Nonalcoholic Take on the French 75
Okay, this is my nonalcoholic take on the classic cocktail, French 75. Here’s how I figure it. The lemon juice is the same; that one was obvious. I added a
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French 75
This is another classic, gin-based cocktail. It’s made with lemon and topped off with champagne. It’s light, refreshing and goes with a zillion things: fried things, grilled things, buttery
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Mocktail: Pink Basil Mocktini
Muddled basil, Angostura bitters, a touch of grenadine and lime soda create a well-balanced, delicious mocktail. And its flavors are neutral enough to pair really well with a lot
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Last Word
This classic cocktail is making a comeback. It’s light, refreshing and a tad herbaceous. It’s my friend, Renee’s, favorite. Apparently, her husband, Eric, makes them for her all the time.
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Twig & Berries Mocktail
This is my attempt at a nonalcoholic counterpart to the Twig & Berries Cocktail. It has roughly the same components — muddled blackberries, thyme, lemon juice, bitters and Dry
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Twig & Berries Cocktail
Muddled blackberries, gin and a sprig of fresh thyme make this well-balanced cocktail a great match to summery dishes like chicken with grilled plums, salmon with chive beurre blanc
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Crab-Prawn Potstickers and Ginger Martinis
Mixologists are the new hotties of the food world; and when they and restaurant chefs work symbiotically, we are all rewarded with fabulous, mind-blowing cocktail pairings. Mixing cocktails is actually quite
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Tosco-Americano and Polpettini di Carne
Recipes are narratives that speak of their cooks. If you can’t meet my friends, know them through their food,” – Faith Heller Willinger in her new book, Adventures of an Italian Food Lover. It’s
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Non-Alcoholic Pairings: Fad or Food Future
Really?! Who’d a thunk it? Non-alcoholic beverages specifically paired with dishes at some of the nation’s top restaurants. That seems to be the trend. It all started with Paul Roberts, wine director
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