"There can’t be good living where there is not good drinking."
— Benjamin Franklin |
Features
THE MANY FACES OF BEAUJOLAIS
In Beaujolais, the Gamay grape is king,
just as Pinot Noir is farther north.
Gamay
is the only red grape permitted
to
grow here if the wine is
to
be called Beaujolais.
By Roger Morris
CHOCOLATE LOVES WINE
On Valentine’s Day, gain brownie points
with Cupid by giving your sweetheart
a wine that pairs harmoniously
with
that obligatory gift of chocolate.
BY SARAH GODDARD
HOLIDAY COCKTAILS WITH A SPICY TWIST
Spice up traditional holiday
libations
by creating one of these beautiful—
and literally spicy—cocktail concoctions.
RECIPES BY KARA NEWMAN
TASTY SPARKLERS
Don’t reserve the
bubbly only for
special occasions; it can be a great
refresher this
time of year.
Get a
taste
of the many exciting sparkling
wines
Italy
has to offer.
BY SARAH GODDARD
BRANDY MAKEOVER
Wow your holiday guests this season
by mixing up one of these delicious brandy
cocktail recipes from Danny Meyer’s
acclaimed
New York City restaurants.
RECIPES FROM
MIX SHAKE STIR
Departments & Columns
First Round
The 2012 Campari Calendar featuring super model Milla Jovovich, a celebratory Brut Rosé, Smirnoff's new sweet offerings, and more.
Embrace the winter weather with mittens and this fabulous Mexican Hot Chocolate recipe.
BY KARA NEWMAN
Liquid Assets
Add an artful decantor to your holiday table.
The pages between the covers of this magazine (except for any inserted
material) are printed on paper made from wood fiber that was procured
from forests that are sustainably managed to remain healthy, productive
and biologically diverse.
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“Hot Lips” Chocotini
Break this one out for Valentine’s Day, or anytime
you’re looking to please your favorite chocolate-lover.
Forget chocolate-covered cherries—for a fine finish, serve the
drink with a chocolate-dipped red chile pepper on the side!
1/2 red chile pepper, sliced
3/4 ounce jalapeño–infused vodka
3/4 ounce vanilla-citrus liqueur (such as Navan cognac or Tuaca)
1/2 ounce Kahlúa
Fresh cream
Chocolate
In a cocktail shaker, muddle the sliced chile pepper. Add the pepper vodka, liqueur,
and Kahlúa. Shake together with ice and strain into a martini or pousse-café glass.
Gently pour cream over the back of a spoon to create a “float” on the top of the drink.
Use a hand grater for a generous amount of chocolate shavings on the top of the drink.
RECIPE FEATURED IN "HOLIDAY COCKTAILS WITH A SPICY TWIST" - WINTER 2011 ISSUE
photo by ANTONIS ACHILLEOS
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