- Prep 10min
Created February 9, 2015
tablespoons crème de cacao liqueur
tablespoons crème de noyaux liqueur
tablespoon vanilla vodka
cup Trix™ cereal, plus more for garnish if desired
In blender, place all ingredients except cereal. Cover; blend until smooth. Add cereal; cover and blend until smooth.
Pour into 2 glasses. If desired, top with additional cereal. Serve immediately.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
16 Sweet Mocktails: Perfect For An Upcoming Sweet 16th Birthday Party
A young person’s 16th birthday is a fun and momentous occasion. Celebrate this fantastic rite of passage with stylishly delicious cocktails, minus the alcohol!
They’ll appreciate the grown-up looking drinks, and you’ll appreciate a tasty treat that’s surprisingly alcohol free.
1) Fruit Ice Cubes
These fruit-filled ice cubes will make even a simple glass of water look like a tasty summer inspired cocktail!
2) Virgin Mojitos
3) Midsummer Mocktail
This faux cocktail known as a “Midsummer Mocktail” is perfect for a Shakespearean or period themed party.
4) Shots shots shots (of milk)!
(image credit: NY Daily News)
Let these cookie + milk shots, created by the inventor of Cronut, inspire you for your Sweet 16 party.
5) Virgin Twisted Strawberry Colada
Serve this tasty drink up in classic margarita glasses for a faux-tastic experience!
6) Atomic Cat Mimosas
This virgin version of a mimosa is perfectly on-theme for a brunch or Breakfast at Tiffany’s inspired theme.
7) Tiffany Punch
(image credit: Eat, Drink, Pretty)
Speaking of Breakfast at Tiffany’s… this Tiffany blue mocktail is the perfect drink of choice!
8) Watermelon Punch
(image credit: Martha Stewart)
This fun display and delicious recipe makes alcohol obsolete.
9) Chocolate Mocktini
Because everything tastes better when served up in a martini glass.
10) Cherry Bomb
(image credit: Martha Stewart)
A 16 year old is too old for Shirley Temples, but too young for cocktails. The solution? This age appropriate recipe!
11) Strawberry Margaritas
(image credit: Love To Know)
For a fiesta themed sweet 16, this virgin strawberry margarita is a must.
12) Fruit Sparkler
This tasty version is a take on the classic wine spritzer.
13) Cinnamon Hearts
(image credit: The Life Nostalgic)
Just because your baby is growing up, it doesn’t mean you have to completely forego childhood innocence. Serve up this tasty treat that’s still sweet yet sassy enough for a sweet 16.
14) Salted Caramel Ice Cream Shots
(image credit: Maryland Plastics)
I think the title says it all. This delicious treat is meant to be enjoyed by all at the party.
15) Strawberry Basil Lime
This is essentially the recipe for an ultra yummy smoothie, but pour into a fancy glass and garnish with a whimsical straw for an instant mocktail upgrade.
16) Virgin Bailey Shots
Your young guests will feel extremely chic when taking “shots” of this mock bailey version.
Loopy Fiasco at London Cocktail Club
London Cocktail Club is one of the coolest party bars in London so it comes as no surprise that they jumped on this year’s Easter cocktail bandwagon. Their Loopy Fiasco contains Stoli Vanilla Vodka, Mozart White Chocolate Liqueur, milk, strawberry jam and rose water. Munch your way through the colourful mound of Fruit Loops, and sit back and relax as the rosey pink mix underneath whisks you back to your childhood where silly things like bills and taxes didn’t exist.
Why I Hope 1970s Cocktails Never Come Back
Our columnist looks at a disco-era cocktail guide and recoils in horror.
It seemed like a great idea. Get the editors of a popular magazine that’s plugged directly into the current zeitgeist to choose 100 of the top bars in America, get a drink recipe or three from each, photograph a bunch of them, and then slap your brand name above the title.
If you asked me and my fellow Daily Beast Half-Full Cocktail Commandos to put together such a thing today—I mean, who’s more plugged into the zeitgeist, really? (jk—don’t @ us)—you’d end up with recipes from bars such as, to pick a random sample, La Factoria in Old San Juan, Sweet Liberty in Miami, the Belmont in Charleston, the Ticonderoga Club in Atlanta, Petworth Citizen in Washington D.C., the Oyster House in Philadelphia, and on through the Northeast, the Midwest, New Orleans, Texas and the Rockies to the Tiki Ti in Los Angeles, Prizefighter in Oakland, Tommy’s in San Francisco, Pépé le Moko in Portland and Rumba in Seattle.
The drinks would be rich in funky, pot-stilled rums, locally distilled rye whiskies, sherries from interesting bodegas, rare Italian amari, single-village mezcals, vinegar shrubs, fresh, seasonal fruit juices and complex, house-made syrups. The drinks that benefited from being stirred would be stirred, the ones that should be shaken would be shaken, the ice cubes would be large and perfectly clear, the garnishes inventive and tasteful, the names of the drinks cryptic and allusive. And forty years from now people will be making vicious fun of them all.
That, anyway, is one of the lessons I’ve drawn from an interesting little book I picked up recently at an antiques barn in Hawley, Pennsylvania: Benson & Hedges 100’s Presents Drink Recipes from 100 of the Greatest Bars. Benson & Hedges, for those of you who are members of the vape generation, was a brand of cigarette known for being so long—a full 100 millimeters, or about four inches, which is a little more than half-an-inch longer than a standard smoke—that you were always getting the tips of the things bent in amusing and photogenic ways. That’s what the ads tried to convince you, anyway. I never smoked them.
Anyway. The folks at Philip Morris, who owned Benson & Hedges, thought their advertising money would be well spent by putting out a series of recipe books tied in to the number 100. After a couple of volumes of 100 of the World’s Greatest Recipes , edited by Craig Claiborne and James Beard, no less, and 100 Recipes from 100 of the Greatest Restaurants , in 1979 they turned their sights to drinks and bars.
To edit the list, they went to Playboy. That was pretty much top of the heap for drinks coverage: sure, Esquire devoted the occasional column to what the jaded urban sophisticate was drinking, and Gourmet was happy to print the recipe for the drink with the frozen grapes you had one time at that inn in the mountains of Portugal, if you wrote them and asked nicely for it, but Playboy had the most liquor ads, the best booze features, published the biggest, most popular drink book (out that year in a new and improved edition) and it had Thomas Mario—or “Thomas Mario,” seeing as his real name was Sidney Aptekar.
Mario had been Hugh Hefner’s food and drink editor since he founded the magazine, and while he had plenty of competition on the food side when it came to national experts, on the drink side he practically stood alone. As Colman Andrews, former editor of Saveur magazine, wrote in the Daily Meal upon Hugh Hefner’s death in 2017, “If you care about food and drink, though, whatever you think of its founder, you should know that Playboy was for many years an articulate, innovative, and influential purveyor of information about the gastronomic arts.”
And yet. The book is—how do I put this?—utterly fucking terrifying. It’s not 100-percent Cujo: a small handful of the included bars are perennial classics, and the drinks they contributed are the ones they’ve been making for generations. But the 21 Club’s Southside, the Buena Vista Café’s Irish Coffee and the Polo Lounge’s Planter’s Punch aren’t much when you put them in one pan of the scale and in the other you’ve got scores and scores of creations such as a thing called “Pete’s Peach”: an ounce of Southern Comfort, an ounce of grenadine and half-an-ounce of lime juice, blended with ice and a quarter of a canned peach and dumped into a Champagne glass (nowadays, that ounce of grenadine would feed a cocktail bar for a week).
That drink was contributed by the venerable Sazerac Bar in the Roosevelt Hotel, New Orleans, who should have known better. But other old-line bars contributed drinks just as awful: the Oak Bar at the Plaza Hotel—where Cary Grant was drinking in Hitchcock’s classic North by Northwest when he got called to the phone and misidentified as a spy—sent in an “Atlantic Breeze” that reads like a fucked-up Harvey Wallbanger, but weaker and sweeter, while the gorgeous old Pied Piper bar at San Francisco’s Palace Hotel sent in a “Pied Piper Fizz” that attempts to balance out an ounce-and-a-half of lemon juice with a mere teaspoon of sugar, and tries to paper over the mess with two ounces of heavy cream.
And those are the old-line bars, which make up just 20 of the 100 bars. It leaves places such as Elevation 92 (Anchorage), Daisy Buchanan (Boston), The Mutiny (Coconut Grove, Florida), Yesterdays (Los Angeles), Lettuce (Wichita), Maggie McFly’s Saloon (Santa Barbara), the magic Time Machine (San Antonio), Rosie O’Grady’s Good Time Emporium (Orlando), The Original Bobby McGees Conglomeration (Scottsdale) and, of course, Shenanigan’s (Phoenix). Oh, and let’s not forget Crisis Hopkins, in San Francisco.
Leafing through the drinks sent in by these places, you find an awful lot of blender drinks (70, by my count, out of 190 total). That in itself is not damning there are good blender drinks. But the recipes! Here’s one with an ounce of brandy, half an ounce each of triple sec and grenadine, and “6 oz fruit punch, chilled.” If the alcohol doesn’t get you high—and with that amount, it ain’t gonna—the sugar will, in a must-play-every-last-game-at-Chuck-E.-Cheese sort of way. And how about the “Lettuceade” (from, of course, Lettuce): an ounce-and-a-half of vodka with eight ounces of orange sherbet, plus orange juice, blended, poured into a giant brandy snifter and topped with whipped cream and a cherry. If that’s too tart for you, they can also make you a “Chocolate Snow Bear,” with an ounce-and-a-half of amaretto, an ounce of crème de cacao, plus eight ounces of vanilla ice cream, a squirt of chocolate syrup and a couple of dashes of vanilla extract, by far the most potent liquid in the thing. Blend and, naturally, snifter it. Better buy more game tokens.
I don’t mean to pick on Wichita. The big cities are just as bad: Jimmy’s Milan in Philadelphia chimed in with a tooth-rotter featuring two parts Galliano to one part sweet vermouth, while Harrison’s on Peachtree in Atlanta sees the Chocolate Snow Bear and raises it God knows how many by taking two ounces Kahlua and blending it with not only six ounces of vanilla ice cream, but two ounces half-and-half and a whole egg. Nutmeg on top, for the classic touch. The famous Maxwell’s Plum, in New York, makes its “Fresh Mint Daiquiri” also in a blender, with fresh mint, to be sure, plus Puerto Rican rum, lime juice and sugar—only there’s an ounce-and-a-half of the juice, which is a quarter ounce more than there is rum, and a full half ounce of superfine sugar. Oh, and three quarters of an ounce of crème de menthe, just to make sure it tastes good and minty.
This is not mixology, at least not the way it was taught back before Prohibition or by modern pioneers such as Dale DeGroff, Audrey Saunders, Murray Stenson, Gary Regan, Julie Reiner, or the late Sasha Petraske. Over and over again, the book offers drinks where the only spirits are liqueurs, where juices are measured by the cup and cream by the half- and quarter-cup, where banana is paired with chocolate mint and pineapple is paired with everything. All too often, there is no balance, no artful construction of a whole that transcends the sum of its parts. Benson & Hedges got the best people to pick the best drinks from the best bars, and still ended up with something that is, on the whole and with significant exceptions, a steaming heap of shit.
But let’s not get too cocky. In 1979, when this atrocity was compiled, the kind of drinking it records was already at its point of decadence. It had been building for twenty years, it replaced, more or less, whatever came before it, and now it was the orthodoxy of the land, to the point that even people who should have known better—I’m looking at you, Oak Bar—were sucked into it.
When things reach that stage, pioneers like Pat O’Brian’s, TGI Friday’s and Maxwell’s Plum are drowned out by the me-toos by the Shenanigan’s and the Original Bobby McGees Conglomerations of this world. People who are just doing what they see other people doing, without worrying about why or trying to understand the principles of the thing or caring very much how it all fits together how it actually tastes . Sure, your drinks are absurd, but so are everyone else’s, so it must be ok.
By 1989, everyone was drinking vodka Martinis, Long Island Iced Teas (which at least have booze in them) and Cosmopolitans and this stuff was pretty much dead.
You see where I’m going with this. If I had to put together a book like this today, once I got past bars that are in my comfort zone bars like the ones listed above, which always keep their eyes on the fundamentals, I’m not at all sure that I wouldn’t end up with a book just as silly as this one. It’s just possible that all those trendy ingredients I listed above are the ice cream, fruit punch and Kahlua of our time. That, in incurious hands, they can make for drinks just as unbalanced as the ones in the Benson & Hedges book. Where those were too sweet, these are too bitter where they were too weak, these are too boozy where they pandered too much, these pander too little.
In short, it’s better to be like Scandia, the old-line Scandinavian restaurant on Los Angeles’s Sunset Strip which contributed a couple of simple, conservative, but not dull, aquavit-based variations on the Bloody Mary to the Benson & Hedges book, than to be like Bananas! (with the exclamation point), of Boulder, Colorado, whose “Strawberry Banana Split” and “Lola Granola” are to drinking as watching Jell-O wrestling is to sex.
10 essential cocktails you can make at home
Negroni cocktail photographed in San Francisco on Tuesday, April 7, 2009.
13 of 15 The Aviation cocktail photographed in San Francisco on Tuesday, April 7, 2009. Eric Luse/The Chronicle Show More Show Less
14 of 15 Ramos Gin Fizz cocktail photographed in San Francisco on Tuesday, April 7, 2009. Eric Luse/The Chronicle Show More Show Less
The Chief asked me to come up with a list of 10 drinks that you absolutely must learn how to make if you want to hold your head high in this world of cocktail mavens. Although it wasn't easy to keep it to 10, I'm pretty pleased with the drinks that we ended up with. I say "we," because the Chief played a role here. And you should be happy that he did. Without him you might have a list of 10 different styles of Manhattans.
If you learn how to make the drinks I've detailed here, your repertoire will be diverse enough to convince anyone that you're a dab hand with a shaker. If you don't learn how to make them, you might find yourself in a spot of bother. I'm planning on turning up on your doorstep sometime next week to test you. Have plenty of ice on hand. And plenty of whiskey, too.
Before we get down to the cocktails, though, perhaps it would be good if I pointed out some fairly straightforward, but often overlooked, facts about making drinks in general.
-- It's best to shake a cocktail over ice for at least 10 seconds, and if you're stirring, double that amount of time. Any less that that and your drink will not be cold enough, and neither will it contain enough water melted from the ice to make the cocktail "gulpable." The water soothes the soul of the spirit in the drink.
-- Serve cold drinks in chilled glasses.
-- Recipes are not written in stone. Unless specific brand names are called for in the case of each and every ingredient, try to look at recipes as guidelines.
A good way to master this is to taste your ingredients individually before you make the drink for the first time. Now follow the recipe precisely, and taste the drink. If it's too "this" or not "that" enough, think back to each ingredient and alter the ratios of the ingredients accordingly. Now you're thinking like a bartender.
-- Don't use those marzipan-flavored, clown-nose-red maraschino cherries. You can buy Luxardo maraschino cherries online if your gourmet food store doesn't carry them, or you can make like the Windmill Lounge in Dallas, Texas, and marinate some frozen cherries in Luxardo maraschino liqueur for a minimum of two days. Either way, if you use one of these, you'll bring your cocktail geek friends to their knees.
-- Make simple syrup by dissolving 1 cup of granulated sugar into 1 cup of warm water. Allow it to cool, and store it in the fridge.
I have one more thing to add, and it's a tidbit of information that all good bartenders know: Making drinks is easy. Don't be intimidated. It's a piece of cake. Honest.
Now, what's not easy is being a bartender: being able to deal with a multitude of people - owners, managers, waitstaff, chefs and guests that can include lawyers, grocers, bikers and experts on just about every subject under the sun - while making drinks, making change, making fancy garnishes and making eyes at the one customer you're hoping will stick around until your shift ends. Don't for a moment think that because you can make drinks you might be a great bartender.
But learning how to make great drinks? It's a cinch.
Inside: The quintessential recipe for 10 cocktail classics, plus wallet-friendly tips on stocking the home bar.
Stocking the liquor cabinet
As Gary Regan was hard at work choosing his 10 must-know cocktails, we wondered: How much would it cost to be fully prepared to show off your bar skills? (Clearly, we'd been Boy Scouts in the distant past.)
To make all 10 of these drinks, special ingredients are required. Some are available in mini-bottles, but the cost might prompt you to become a master of, say, eight out of 10. Unless the Aviation cries out to be your signature drink - or you're not wedded to its original formulation - you might pass on the creme de violette.
Still, you can fully stock a bar, and respectably so, for less than $250. Here's a handy road map, using prices in Bay Area stores (750 ml bottles except as noted). The dashing bar cart costs extra.
Vodka: Don't bother splurging. Locally owned Skyy ($15) or Tito's ($18) from Austin, Texas, are both very good. But Smirnoff ($13) works just fine and leaves you cash for other things. Cost: $13
Gin: How much you enjoy gin will dictate your expense. For cocktail basics, Beefeater ($17) or Broker's ($20) more than suffice. Myself, I'd skip the vodka and splurge a bit on gin: Plymouth, Martin Miller's, Damrak and American stars Bluecoat and 209 all hover around $30. Cost: $17
Whiskey: For cocktail purposes, choose two between bourbon, rye and blended Scotch. If guests are that particular about whiskey, they can bring their own. For Scotch, Famous Grouse ($19) continues to outperform. For bourbon, a value choice is Evan Williams Black Label ($10) up the chain are Elijah Craig 12-Year ($20)and our pick, Buffalo Trace ($21). But rye will make a bigger impression. Try the Rittenhouse 100 Proof ($20) or its 80-proof cousin ($18). Cost: $39 (Famous Grouse and Rittenhouse 100)
Rum: Aged rum seems like the way to go, especially once Dark and Stormy season comes around. Good aged rum isn't cheap, but the Barbancourt 8-year ($26), or even the Haitian brand's 4-year ($20) or White ($19) offer depth and slightly higher proof. Cost: $26
Brandy: Tough choice, because quality shows. Some reliable picks: Hardy VS Cognac ($26), Ferrand Ambre Cognac ($33) and Asbach Uralt ($28) from Germany. Backups include Hennessy VS ($25) and Korbel VSOP ($14). Cost: $26.
Tequila: A proper bar includes a 100 percent agave specimen (marked on the bottle). Yet, affordable choices are tricky to find. Look for Milagro Silver ($25), Cabrito Reposado($20) or Pueblo Viejo Reposado ($25). Cost: $25
Liqueurs and bitters: You could skimp with things like cheap triple sec, in which case your drinks will suck. Instead, choose your needs carefully. Real Cointreau is most economical in the 1-liter size ($42). Other essentials: Luxardo Maraschino Liqueur ($28) and Campari ($24). Buy others in 50 ml sizes as needed they'll stay fresher. A bottle of Angostura bitters ($6) is mandatory. Cost: $72 (Cointreau, Campari, Angostura bitters)
Vermouth: Buy small bottles keep them in the fridge. Noilly Prat (for dry) and Martini & Rossi (for sweet) come in 375 ml sizes ($4). Cost: $8
Equipment: One steel shaker ($6) with pint-size mixing glass ($3). Jigger ($3). Bar spoon ($2). Strainer ($2.50). Cost: $16.50
Where can you get Milkshake Monday at IHOP?
On May 10, IHOP is declaring Milkshake Monday. For one day only, milkshakes will be all you can eat (drink) at 19 IHOP locations in Long Island, New York. The special menu offering will be available from 12:00 p.m. till 8 p.m. EST.
The special offer is a great excuse to enjoy that house-made milkshake. Available in four flavors, the milkshakes feature &ldquohand-scooped, premium ice cream, vanilla, real milk and whipped topping.&rdquo Just thinking about that sweet treat could make your stomach grumble for one.
While the special event does have a little humor attached to it, there is a bigger story behind the special promotion. Milkshake Monday will raise funds for Comedy Gives Back.
At all IHOP locations nationwide, every milkshake sold will trigger a $1 donation to Comedy Gives Back. (up to $50,000 will be donated to the organization) As Amber J. Lawson, CEO Comedy Gives Back said, &ldquoA delicious meal of pancakes and milkshakes can make you happy any time of day, and while we could all use a laugh right about now, some could use a lot more.&rdquo
Like many people over the past year, comedians have struggled as venues remained closed. With Comedy Gives Back, the organization is &ldquothe nonprofit safety net of the comedy community that helps struggling comedians who have lost all income due to COVID-19 forced closures of comedy clubs and venues.&rdquo
On May 10, Monday isn&rsquot meatless or in need of motivation. This Monday is Milkshake Monday and it is the perfect reason to head to IHOP and enjoy a milkshake for a good cause.
38 easy Halloween cocktails to really take your breath away
With Halloween just around the corner , you might be planning to celebrate a different way this year. Maybe you're shunning the traditional fancy dress party in favour of a cosy night in carving pumpkins and eating spooky snacks. Sound up your street? Great! But you'll also need some drinks that fit the theme too - which is where these easy Halloween cocktails come in handy, too.
Whether you're into gin cocktails or tequila cocktails, or maybe rum is your tipple of choice, there's definitely a recipe to suit you. Just make sure you're drinking responsibly (and maybe not all of them at once!)
Add 50ml Hendrick&rsquos new Lunar gin to a tall glass filled with ice. Top up with Premium Ginger Ale and garnish with 3 cucumber slices and a twist of lemon peel.
Pour 50ml PATRÓN Silver into a chilled glass. Add 150ml ginger beer, top with Crème de Cassis and pop in a lime wedge for garnish. Refreshing.
In a cocktail shaker full of ice, combine 35ml PATRÓN Silver, 15ml PATRÓN Citrónge Orange Liqueur, 15ml Lemon juice and 1 bar spoon Vanilla syrup. Shake and strain into a coupe, garnishing with a dehydrated orange wheel.
Over a glass of cubed ice, pour 50ml PATRÓN Añejo, 1 bar spook Caramel sweetcorn syrup and 1 dash bitters. Stir with a bar spoon and garnish with an orange peel.
In a punch bowl, pour 1 Part Slingsby Gooseberry Gin, 1 Part cloudy apple juice, ½ part lime juice, ¼ elderflower cordial and a top up of Prosecco. Garnish with mint leaves, sliced cucumber and white grapes.
Mix red food colouring and corn syrup in a shallow dish, rim a martini glass with the syrup. Combine 1 oz Smirnoff No. 21 Vodka, 3oz black cherry juice and 0.50 oz orange liqueur in a cocktail shaker filled with ice. Pour into a martini glass, and garnish with a black cherry.
Combine 1 0z Smirnoff Green Apple Vodka and 0.5 oz Kissed Caramel Vodka in a cocktail shaker filled with ice. Pour into a martini glass, and top off with 3 oz green apple soda. Garnish with a Granny Smith apple peel.
In a glass full of crushed ice, muddle 50ml Ardbeg Wee Beastie whisky, 20ml lemon juice and 10ml vanilla syrup. Once combined, drizzle in 15ml blackberry liqueur and garnish with a mint sprig and blackberries.
In a mixing glass, combine 50ml Ardbeg Wee Beastie, 20ml sweet vermouth and 2 dashes angostura bitter. Strain into a coupe glass and garnish with an orange twist and a cherry.
Pour 35ml Caorunn Gin, 40ml Spiced Pumpkin Shrub, 50ml Soda Water and 5 Dashes Peychaud&rsquos Bitter over a highball glass full of ice. Garnish with discarded pumpkin ash.
After giving your glass a salt and sugar rim, fill it with ice. Then, in a cocktail shaker, mix 50ml Jose Cuervo Especial Silver, 25ml Fresh Lime Juice, 30ml Blood Orange Juice and 15ml Agave Syrup, shaking hard before straining into your tumbler. Garnish with lime & orange wheels.
In a tall glass, mix 50ml The Sexton Single Malt with 25ml lemon juice and 12.5ml gomme (sugar syrup). Top with soda water and add a 15ml sweet sherry float, before garnishing with a wedge of lemon.
Muddle together a 1cm sq of ginger with 5ml Supasawa (a super sour non-alcoholic mixer) in a cocktail shaker, before adding 30ml Kraken Rum, 25ml Tawny Port, 20ml Chambord and 10ml Campari. Squeeze in an orange peel, before pouring into a glass and consuming.
In a martini glass, stir together six parts Crystal Head Onyx Vodka and one part Tio Pepe (or other dry sherry), before garnishing with grapefruit zest and two frozen grapes.
Add 25ml Chase Seville Marmalade Gin, 25ml Countreau Liqueur, 25ml Lillet Blanc and 25ml Lemon Juice (with 1 dash absinthe if you wish) to a cocktail shaker and shake until thoroughly combined and cooled. Double strain into a coupe glass and garnish with a fresh orange peel twist.
The dark purple colour makes this one super
. Add 5 basil leaves to a highball glass with 2 teaspoos soft brown sugar and the juice of half a lime. Muddle gently and pour in 50ml Kopparberg Dark Fruit Spiced Rum and 125ml soda water. Add crushed ice, churn gently and garnish with a wheel of lime, sprig of basil and blackberries.
Mix 35ml Grey Goose Original, 35ml Fresh pomegranate juice, ml XO Cognac, 10ml Crème de cassis and 10ml clove water(1 clove infused for 8 hours), before serving with a blackberry on a stick.
Pour 25ml BACARDÍ Carta Blanca into a glass with 15ml Midori, 15ml Pear Liqueur, 25ml Apple juice and 15ml Lime juice. Garnish with blackberries
Dissolve 2 tea spoons caster sugar with 40ml BACARDÍ Carta Blanca rum, 20ml blood orange juice and 20 ml lime juice. Add 6-10 mint leaves, dashes of aromatic bitters and crushed ice. Float with 10ml grenadine and garnish with a mint sprig.
Mix 35ml Grey Goose La Poire, 10ml Disaronno Original Liqueur, 35ml Sparkling Apple Cider and a Pinch of Pumpkin Pie spice in a cocktail shaker filled with ice. Shake vigorously and strain into a martini cocktail glass.
In a cocktail shaker, mix 25ml Bombay Sapphire, 20ml Blue Curacao, 100ml Lemonade and 2 Lemon wedges, before straining into a coupette and garnishing with bamboo leaf.
Shake 1 1/2 ounces Artingstall&rsquos Brilliant London Dry Gin with 1 ounce elderflower liqueur, 1/2 ounce fresh lime juice and 1/2 ounce Midori in a mixer full of ice. Strain into a chilled cocktail glass, and then, if you're feeling fancy, garnish with two candy corns that have been melted together.
Made using bourbon, honey, orange juice and soda, this cocktail really comes alive thanks to the orange peel garnish (made to look black ad slippery like an eel).
Made using tequila or mescal as the base spirit, this easy Halloween cocktail involves lighting a sprig of rosemary on fire to introduce a smoky taste. This one's got 'after dinner drinks' written all over it.
Because a margarita is basically the best drink of all, isn't it? This one takes on a
twist thanks to its inky colouring, thanks to a mix of blue, green and red food colouring.
This sour cocktail uses a mixture of lemon and lime juice as well as pisco brandy to give a real kick. Add some eye ball ice cubes (googly eyes frozen into an ice tray) for a real Halloween affair.
With spicy rum, lime and blood orange juice making up the bulk of this drink, before being topped with a selection of garnishes, your tastebuds are definitely in for a treat with this one.
A bit like a gin Cosmopolitan (ahem, great choice) the Red Queen is made from Hendrick's, cranberry juice, elderflower liqueur and lemon juice. Tangy and fresh.
OK, so maybe this easy Halloween cocktail recipe is a great one to save for your hangover the next day. Like a normal bloody mary with a twist (or, should we say sprig?)
Or a butter beer, if you want to go down the Harry Potter route. This one combines pumpkin cider (or normal if you can't get your hands on it) with ice cream and maybe even some pumpkin spice.
Cocoa powder and demerara brown sugar is what gives this Halloween cocktail its colour. The recipe also calls for cayenne pepper for spice, vanilla for sweetening and tequila as your boozy base.
Now this Halloween cocktail actually sounds delicious. Use vodka, elderflower cordial, violet liqueur and Prosecco to create the Smoking Violet, which is topped up using smoke from a smoking gun kitchen gadget. Fancy.
Despite having only three ingredients, this recipe is fairly specialist and requires a purple liqueur and dry ice, as well as Prosecco to top up with. Slightly complicated, but looks so worth it.
What could be more in line with the theme than a pumpkin punch? This Halloween cocktail recipe combines pumpkin puree with spiced rum, soda water and orange juice (as well as loads of delicious spices). Serve in a bowl inside a hollow pumpkin and you're good to go.
Ok, so this isn't exactly the most refined Halloween cocktail. But sometimes you just need to commit to the theme, you know? Combine a spirit and mixer of your choice and add green food colouring for this creation. Easy!
Vodka, blackberries and lime juice make this blood-coloured drink, fit with a black salted rim and blackberry garnish. Serve with loads of ice and maybe a plastic floating spider.
blue curacao, cranberry juice and grenadine give this themed cocktail its purple hue, which would also look great served in mason jars.
Gousto's pumpkin punch combines spiced rum1 with orange juice, mashed grated pumpkin and all sorts of spices to create a wintery warmer. Serve in small pumpkins to really commit to the theme!
Beware Of This Head Fake: Healthy Cereal That Isn’t.
I’ve always loved cereal and as a child I downed bowls of Golden Grahams for breakfast and sometimes dinner too. When I grew up, I ate Fiber One on top of my yogurt while sitting in my cubicle at work. I thought it was very healthy for my body (because of all that fiber and would help me lose weight), and just didn’t understand why I didn’t look and feel my best after eating it. Thankfully I found much healthier cereal later in life but before I tell you about my favorite kinds, we must discuss what is really going on in the “healthy cereal” industry.
It’s estimated 94% of us have cereal in the cabinet – but a century ago hardly anyone did. Cereal was the first processed food, making life easier for Americans (and now for people all over the world). Cereal requires no cooking, no skills, and it’s just about as easy as you can get. We want everything to be quick and easy, and this has become an epidemic in this country. This is why cereal has been called the biggest success story of the modern food industry, and as put by author Michael Pollan, “Breakfast cereals in many ways are the archetypal processed food product of modern capitalist food economics”.
Millions of dollars are spent on advertising cereal every year, and while most of it aggressively targets children, they heavily advertise to adults as well – from Trix “Silly Rabbit” commercials, free prizes, online games (advergames), celebrity endorsements, product placements, and the marketing messages on the box – we are inundated with their marketing messages every day. It’s all done to make us believe that we don’t have time prepare real food for our families and that their vitamin-fortified creations will give us (and our kids) the energy we need to get through a hard day.
But, when you take a hard look at cereal, what is it really?
In reality, the cereal industry is making billions selling us cheap commodities like corn and sugar, mixed with cheap additives like artificial colors, dumped into a colorful box with cartoon characters. Mainstream cereals are so heavily processed that they do not have natural nutrients, that’s why most of them are sprayed with vitamins, minerals, and sometimes fortified with protein. It’s the ultimate fake food.
The marketing messages on the cereal boxes sure sound healthy: “High Fiber”, “Protein”, “Gluten-Free”, “Low Fat”, “All Natural”, “Essential Vitamins” and “Good Source Of (insert vitamin here)”. But, is cereal really good for us or is it just processed junk food? Several “healthy” cereals contain questionable additives that should never be in a healthy breakfast.
Some of the WORST ingredients you’ll find even in “Healthy” cereal:
- BHT – This preservative has not been proven safe, controversial research links it to cancer, and it’s believed to be an endocrine disruptor that interferes with your hormones. The Environmental Working Group includes BHT on their Dirty Dozen List of Food Additives – making it one of the most controversial ingredients in our food. You’ll find BHT in many cereals including Special K (most varieties), Rice Chex, Oatmeal Squares, Rice Krispees, Life, Fiber One Honey Clusters, Wheaties, and Smart Start. This ingredient isn’t permitted in cereals in Europe, so these brands reformulate their cereals to sell them legally overseas. NOTE: Hopefully this ingredient will be history soon. Sign my petition here asking Kellogg’s and General Mills to remove BHT from all cereals and ask them to provide us with a date!
- Artificial Colors – Derived from petroleum and linked to several health issues, including allergies and hyperactivity in children. This is why Europe requires any food containing these dyes to carry the warning label: “May Have an Adverse Effect on Activity and Attention in Children.” You’ll find artificial colors in a lot of cereals targeting kids like Captain Crunch, Apple Jacks, and Fruity Cheerios, but even in cereals you’d never expect like Life Cereal, Kellogg’s Smart Start, and Special K Fruit & Yogurt.
- Genetically modified (GMO) ingredients – I do everything in my power to avoid GMOs. That’s because these ingredients are not required to undergo any FDA premarket safety assessments, increase pesticide and herbicide use, and may be threatening food availability while increasing food costs. Perhaps most importantly, as put by the respected scientists at Consumer Reports, “There is global scientific agreement that genetic engineering has the potential to introduce allergens and toxins in food crops, to change the nutritional value, and to create other unintended changes that may affect human health”. The growing of these crops needs to stop and they definitely shouldn’t be in our food! These major cereal brands admit to “likely” using GMO ingredients:
Kellogg’s: “Since the majority of our ingredients come from U.S. farms and GM crops have been grown in the U.S. for the past 20 years, our foods likely include ingredients derived from GM crops in the same proportion that they occur in the U.S. food supply.” – via email, February 2015. NOTE : Kellogg’s has spent over $1.8 million to fight GMO labeling initiatives in the U.S.
General Mills: “Because U.S. farmers use GM seed to grow certain crops, 70 percent of foods on U.S. grocery store shelves likely contain GMO ingredients. As a result, if an American food or beverage product lists corn, soy, canola, cottonseed or beet sugar as an ingredient – and if it’s not organic – it likely contains GMOs.” – via their website, February 2015. NOTE : General Mills has spent over $3.6 million to fight GMO labeling initiatives in the U.S.
Quaker: “We do not require or exclude the use of these ingredients, so we don’t require our suppliers to provide this information. As a result, we cannot give you a definitive yes or no answer. That said, we’re glad for the chance to provide some clarification about genetically modified ingredients. When it comes to safety, the FDA has determined that foods developed through this process are no different than foods developed by traditional plant breeding. And in fact they conclude that these Genetically Modified foods don’t differ from other foods in any meaningful way. Finally, all of our products (worldwide) comply with all applicable food laws and labeling requirements. Quaker relies on and supports the regulatory agencies charged with safeguarding our food supply when sourcing ingredients for our products.” – via email, February 2015. NOTE : Quaker’s parent company, Pepsico, has spent over $8.8 million to fight GMO labeling initiatives in the U.S.
You’ll likely find these GMO ingredients in mainstream cereals:
- GMO sugars – Such as beet sugar, fructose, brown sugar, molasses, corn syrup, dextrose. At least one of these sugars is in most cereals including Wheaties, Cinnamon Toast Crunch, and Mueslix.
- GMO corn – Most of the corn grown in the U.S. is genetically modified to resist pesticides, and is itself registered as a pesticide with the EPA. Testing by Consumer Reports last year found GMOs in several cereals made from corn: Corn Chex, Kix, Trix, Froot Loops, Cocoa Puffs, and Life cereal.
- GMO vegetable oils – As found in Bear Naked Granola (owned by Kellogg’s), Apple Cinnamon Chex, Smart Start, Apple Jacks and Berry Berry Kix.
- Synthetic Vitamins – All those wonderful vitamins that you’re ingesting in your cereal probably aren’t natural, and just lab-created vitamins made from a variety of sources like coal tar, petroleum or GMOs. This is why some vitamins disappeared from Cheerios and Grape Nuts when they received non-GMO project verification. These vitamins aren’t believed to be absorbed by your body as well as natural vitamins that you get from food. Recent testing by the EWG found too many vitamins and minerals in some vitamin-fortified cereals, in seriously dangerous levels – especially for kids. You’ll find synthetic vitamins in fortified cereals, but especially in Total, Wheaties Fuel, and Product 19.
- Artificial Sweeteners – They are low calorie, but they may slow down your metabolism and “train” you to crave sweets. Look for aspartame, sucralose, and acesulfame potassium on the label. These lower the total amount of “calories” and “sugars” listed on the nutrition fact label so they’re sometimes found in cereals marketed as healthy like Special K Protein and Fiber One.
You’ll also want to watch out for “non-GMO” cereals like those made by Kashi that contain several ingredients that were likely extracted with the neurotoxin hexane (and may contain residues), such as soy protein isolate and defatted soy grits. Kashi also uses canola oil which is processed to death and not the most nutritious form of fat.
One cereal that really gets me fired up is Froot Loops.
Did you know Froot Loops is now considered one of Kellogg’s Top 5 cereals? Millions of Americans feed this to their kids. The problem with Froot Loops is they are the perfect example of the alarming double-standard in the quality of food that we get here in the U.S. versus other countries. The ingredients in the U.S. include partially hydrogenated vegetable oil, BHT and several artificial colors: Blue no. 1, Red no. 40, Blue no. 2, Yellow no. 6. In Europe, Kellogg’s doesn’t want to slap a warning label on Froot Loops, so they reformulated it with natural colors derived from spinach, carrots, blackcurrent, and paprika to sell in the European market. They also removed partially hydrogenated oils (linked to up to 7,000 deaths per year) and BHT for our friends overseas. If that’s not reason enough to never buy Froot Loops again, GMO Free USA recently tested it and found 100% of the corn in Froot Loops is GMO and contained “significant levels” of the toxic pesticide glyphosate.
If you love cereal, here’s how to pick the most nutritious ones:
Keep in mind that just because a cereal is labeled non-GMO or organic, it may not be made with nutritious ingredients – you still want to read those ingredient lists! Look for those that don’t contain any of those unhealthy ingredients mentioned in this post, and choose cereals that are minimally processed and made with real food: seeds, nuts, and dried fruit. Also don’t fall for the “Natural” label as those can still contain GMOs, loads of additives and synthetic pesticide residues.
My favorite packaged cereals:
2 Moms In The Raw Cereal – This grain-free cereal is full of healthy fruit and nuts like almonds, walnuts, bananas, coconut, and dates.
Ezekiel 4:9 Sprouted Grain Cereal – The grains in this cereal are whole and sprouted, so they are easier for your body to digest and won’t spike your blood sugar like flour-based cereal grains do. My favorite is their cinnamon raisin flavor.
One Degree Sprouted Brown Rice Crisps or Erewhon Crispy Brown Rice Cereal : Either of these make an excellent replacement for Kellogg’s Rice Krispies, and are BHT-free.
Qi’a Superfood Cereals – I love these blends of whole ingredients like buckwheat groats, chia seeds, hemp seeds, dried cranberries, and almonds. This cereal is delicious mixed with organic yogurt and fruit.
Purely Elizabeth Ancient Grain Granola – Comes in 4 different flavors: original, cranberry pecan, pumpkin fig, and blueberry hemp, made with healthy ingredients like quinoa, amaranth, chia seeds, and raw virgin coconut oil.
Chiarezza Cereal, Almighty Mango Goji Cereal – Made from organic chia, hemp seeds, mango, buckwheat, banana flakes, and goji berries. As there are chia seeds in this one, you can also make a yummy pudding by pouring nut milk over it and letting it sit in the fridge for about 25 minutes.
Homemade Granola – It’s easy to stay far away from store-bought granola filled with refined sugar, inflammatory oils, and flavors, because granola is so easy to make at home. My recipe is made with oats, raw pistachios, goji berries and coconut, but it’s very flexible and you can easily substitute your favorite ingredients.
Parfait Porridge – I regularly make this recipe and like to make several at once to keep in the fridge for a few days. My porridge is made with raw oat groats (which contain more vitamins, minerals and nutrients than processed steel cut, rolled or instant oats), fresh or frozen fruit, chia seeds and nut milk. It’s incredibly refreshing and healthy – it’s cereal on the go!
If you know someone in your household still eating unhealthy cereal everyday, please share this post with them! Once they know this information, they can’t go back.
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Aperol Spritz – Come With Me to Italy!
If you know anything about me, it’s that I fancy myself Italian. Please don’t share that with my family as they will surely have me committed but in that word ‘fancy’ lies the key. Isn’t that really ‘pretends” but knows the truth? I’ve mentioned my love of Italian food, architecture and more. And now today…a favorite cocktail.
I just love an Aperol Spritz. It is as refreshing as it is beautiful and just so, well, you know…quintessentially Italian! I used Aperol last year when I did a trio of sorbets but I love it the most in this gorgeous cocktail.
A friend of mine is heading to Italy I hope this post will inspire her to order an Aperol Spritz. A sort of ‘when in Rome’ moment as this cocktail is enjoyed by hundreds of thousands in the Veneto region every day.
Aperol is a brilliant Italian aperitif that includes bitter orange, gentian, rhubarb, cinchona and other spices. It’s similar to Campari, but is much sweeter. The Sprtiz is simply a combination of Aperol, Prosecco and a bit of seltzer served on the rocks in a lowball glass and garnished with a slice of orange.Aperol (and Campari) are considered bitters and until recently I’ve kept my distance from them. I mean..bitter? But I’m slowing coming round and this particular beverage certainly helped. With Aperol, the bitterness is not really bitter in the way my mind was expecting. It was as if the sweet of the fruit and the tang of the peel were melded together definitely a complimentary partnership.
This apertivo’ spread to the rest of the country and with it variants of the original Spritz. It’s only in the last decade that the combination of Aperol and Prosecco have become the most popular one. It’s fresh, sparkling, light…and just the perfect evening cocktail.