Susannah Chen | September 26, 2012 11:15 amRecently, I got a little carried away in a canning experiment and wound up returning from the farmers market with a 50-pound crate of tomatoes. Needless to say, the past week has involved a lot of meals made with tomatoes — an insightful exercise in cooking with (and trying to get rid of) ingredients that are already available at home.
After learning how to be a bit more resourceful with my refrigerator and pantry, I decided to try the same thing with cocktails, so I made a drink using whatever was already in my kitchen.Read More
Susannah Chen | December 20, 2010 1:00 pmMulled wine is one of the season's healthier hot beverages, but not everybody's crazy about it. If you find the notion of drinking hot wine off-putting, consider a cold drink infused with the same holiday spices as an alternative.
This bourbon-and-concord mixture, crafted by Christopher Tunnah at the Bedford Post in Bedford, NY, was designed to be a sort of mulled wine 2.0, with the same heartwarming spice notes, medicinal aftertaste not included.Read More
POPSUGAR Food | September 13, 2010 1:00 pmI've long heard about the legendary margarita style created at Tommy's Mexican Restaurant, but it wasn't until the Sugar four-year anniversary party that I had a chance to try a version, crafted by San Francisco cocktail catering company Rye on the Road. Ever since, I've been obsessed and refuse to drink one any other way.
If it's not made right, the classic margarita will leave me with sugar-coated teeth and strong booze breath.Read More
POPSUGAR Food | August 2, 2010 2:06 pmA couple of weeks ago, I came across an article about cocktails through the ages that truly piqued my interest in historical drinks. Since then, I've been trying to pass the proverbial time by touching on all the tipples mentioned.
San Francisco has no shortage of Prohibition-era bars, and I've enjoyed Sidecars, Old-Fashioneds, and Manhattans on many occasions.Read More
POPSUGAR Food | July 26, 2010 1:08 pmWith nothing but blueberries on the brain this month, it's only natural that I've been playing with the little guys in my drinks, too. And this weekend, I think I found the best blueberry cocktail to date. Meet the Blueberries Gone Wild.Read More
POPSUGAR Food | July 19, 2010 1:15 pmOne of the most admirable writers in my book was an equally prolific drinker: Ernest Hemingway. I love any excuse to channel him whenever I'm out on the town, whether it's with one of his tried-and-true tipples like the Papa Doblé Daiquiri, or a more contemporary drink such the Scarlet Harlot made with apéritifs, which he loved.
But before this weekend, I'd never tried the one cocktail that Hemingway himself invented.Read More
POPSUGAR Food | July 5, 2010 8:00 amWhen Frieda's got wind of how much I loved their feijoas, they sent me a giant box of rambutans. I'm very quick to embrace exotic new fruit, but I'm not going to lie: I'd never tried rambutans before or even seen them in the flesh, and they looked kind of scary.
After mustering up the courage to tackle one, I realized they're a lot like lychees, only covered with a layer of spiky red hair.Read More
POPSUGAR Food | May 17, 2010 2:00 pmI like to think that there's no such thing as too many berries, but the other day I found myself with a surplus of strawberries. So what was a girl to do? Why, make a spiked sparkling strawberry punch out of them, of course!Read More
POPSUGAR Food | April 12, 2010 2:00 pmAfter shaking up a simple Singapore sling a few weeks ago, I decided I needed to compare it to the real deal. But I realized the classic drink's ingredients weren't just hard to track down; they'd also be expensive to acquire.
I paid a visit to Smuggler's Cove, a tropical escape in San Francisco that specializes in re-creating authentic versions of classic Tiki cocktails.Read More
POPSUGAR Food | March 15, 2010 2:00 pmAlthough I enjoy Champagnes like Veuve Clicquot and Taittinger as much as the next person, they're simply not in my budget to sip on a regular basis. Instead, I'm always combing the wine aisles, looking for something — American sparkling wine, Cava, Prosecco, you name it — that'll allow me to embark on a minor bubbly binge without breaking the bank.
When I'm not crazy about a purchase that I've made, my favorite way to enjoy the rest of the bottle is by making a simple cocktail with sugar and bitters.Read More