by Adam Ried
from Thoroughly Modern Milkshakes
(W.W. Norton, 2009)
Makes about 3 1/2 cups

So pale is this shake’s green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler …

by Kathy Casey
from Sips & Apps
(Chronicle, 2009)
Makes 25 to 30
These sophisticated little “hip sips” can be eaten in one bite, like sushi. they’re super-fun to pass at a party along with appetizers. Just don’t eat …

by Kathy Casey
from Sips & Apps
(Chronicle, 2009)
Makes 1 drink
This is my favorite aperitif cocktail. The aromatic and honey essence of Lillet plays well off the salty olive garnish. Accompany with Prosciutto Scallop Pops with Lemon …

by Adam Ried
from Thoroughly Modern Milkshakes
(W.W. Norton, 2009)
Makes about 3 1/2 cups

Okay, I’ll admit it. When push comes to shove, I’m not really a caramel guy. I know I’m in the minority, though, because most …

by Kim Haasarud
from 101 Sangrias and Pitcher Drinks
(John Wiley & Sons, 2008)
1 Serving

One of the all-time classic punches, created at the Raffles Hotel in the early 1900s.
convert Ingredients
1 1/2 ounces gin (a higher proof gin …

by Kim Haasarud
from 101 Sangrias and Pitcher Drinks
(John Wiley & Sons, 2008)
Serves about 6
Made from New Zealand sauvignon blanc and kiwis! Simple syrup is an ingredient used often in Sangria recipes. It is a mixture …

by Kim Haasarud
from 101 Sangrias and Pitcher Drinks
(John Wiley & Sons, 2008)
1 Serving
Pimm’s No. 1 is a gin-based beverage popular in Great Britain. This is a great, refreshing summer cocktail. Traditionally, it is served with …

by Hubert Keller and Penelope Wisner
from Burger Bar: Build Your Own Ultimate Burger
(Wiley, 2009)
Makes 1 drink
I’ve noticed that when it comes to burgers, even the most sophisticated palates revel in the combination of juicy burgers …

by Kirsten M. Dahl
Serves 20
Kirsten Dahl took her father’s Yuletide punch and tamed it for modern tastes. For a really dramatic effect, lower the lights and ignite the drink. You’ll be rewarded with a round …