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Yesterday The Daily Meal reported on new Las Vegas nightclub Light and their crazy expensive cocktails, and while the prices are obviously the point of the gimmick, we had to see: is it really worth it?
Thanks to Google, BevMo, and a variety of other online booze suppliers, we've tallied up exactly how much the cocktails would cost if you made them at home. And obviously, although the alcohol is rather expensive, the $1,500 and $2,000 price tags are naturally marked up. But it's Las Vegas, and there are plenty of high-rollers out there. "The cost attached to these cocktails reflect their incomparable nature... These drinks will definitely keep the lights on in Sin City for those who can afford the bill!" the press release says.
Check out our breakdown of the cocktails below (although, please note, prices may vary depending on the supplier).
City of Lights ($1,500)
1 ounce of Hennessy Paradis Imperial (700 milliliters for $2,221.64) = $93.86
1 ounce Bulleit Rye (750 milliters for $23.99) = $0.95
1 ounce Cocchi Barolo Chinato (500 milliliters for $46.99) = $2.78
½ ounce Benedictine (750 milliliters for $31.99) = $0.63
3 dashes Peychaud’s Bitters (10 ounces for $14.99) = $0.12
3 dashes Angostura Bitters (4 ounces for $12.75) = $0.29
Stir, strain over diamond ice (or, ice shaped like diamonds)
Garnish with orange peel
My Cherry Amor ($2,000)
1 ½ ounce Grey Goose Cherry Noir (750 milliliters for $29.98) = $1.77
¾ ounce Grand Marnier Cherry (750 milliliters for $42.99) = $1.20
¾ ounce fresh lemon juice
2 ounces Dom Perignon Rosé (750 milliliters for $7,635.54) = $602.16
Garnish with Luxardo Cherry and lemon twist
So in short? No, these cocktails are definitely not worth it. Unless they missed the part about finding a real ruby in your drink, we're pretty sure $605 is not $2,000. But then again, in a Las Vegas nightclub, value is hardly the point.
Finally, New York Has a Cocktail Library
Greg Boehm, who owns some 3,000 vintage books on mixology and drinking culture, has made his collection of rare recipes public. Here he discusses the evolution of cocktail culture in the city, which he describes as “a tricky place right now.”
Twenty years ago, Greg Boehm was drawn to a small, ornate book, “Drinks: How to Mix and How to Serve,” while visiting an antiquarian bookstore in London. “It had a stamped burgundy leather cover with gold-foil printing,” Mr. Boehm said. “It was a really beautiful little book.” He bought it for about $75 and it became the first in his collection of more than 3,000 vintage cocktail books. Now it’s worth about $750, he said.
Today, Mr. Boehm, 49, is often found on the fifth floor of a nondescript building in the Flatiron district, inside the new offices of Cocktail Kingdom, his company that manufactures and imports barware and reprints vintage cocktail books. He is also the co-owner of several bars, including Existing Conditions, Boilermaker, Katana Kitten, Mace, and the global Christmas-themed pop-up bar, Miracle.
Mr. Boehm’s cocktail book library, which is kept at the office, features first editions, cocktail recipe pamphlets and decades-old menus. Until recently, only those in the know could make an appointment to dig through Mr. Boehm’s ramshackle system.
But when Cocktail Kingdom relocated to a larger space last spring, Mr. Boehm decided to organize his collection for the public. Visitors can now easily access what he believes is a first edition of Jerry Thomas’s “How to Mix Drinks” and the 1927 edition of “Barflies and Cocktails.” There are also books in Japanese, Spanish, German and French. Appointments are still necessary, however, to visit (email [email protected] for more information).
The following interview is an edited and condensed version of a conversation with Mr. Boehm.
Q. How did you get drawn into this world?
A. About 20 years ago my family’s publishing company, Sterling Publishing, where I worked at the time, published “Classic Cocktails,” by a guy named Salvatore Calabrese, who is a celebrated bartender in London. It turned into quite an amazing seller. So when I was in London I started visiting him — at the time he was at the Library Bar at the Lanesborough Hotel. I really enjoyed his classic cocktails, and I didn’t know of any cocktail bars in New York. Angel’s Share existed but I didn’t know about it. And so, being a book person and also now a person interested in cocktails, I started looking at antique cocktail books as my personal hobby.
What was the first truly rare cocktail book that you found?
I found an 1862 copy for $275 of Jerry Thomas’s book “How to Mix Drinks” at Argosy Book Store in Midtown Manhattan. Now worth $2,000, it’s widely considered to be the first cocktail book ever written, although cocktails were mentioned in some books before then. It was in very bad condition. I think we have, like, 16 versions of it in the library now .
Let’s say someone comes in wanting to know more about, say, the martini. What books would you recommend?
Martin Doudoroff is our librarian and cocktail historian, and we have databases and things that are useful, but mostly I just have a sense of where something could be. So we would start pulling the dry martini — because martinis originally started with sweet vermouth and then at some point became more of a drier drink. So you start pulling books. The first one to mention a dry martini is in French and it’s called “American Bar” from 1904, by Frank Newman. Then there’s a book from 1906, which is the first English-language book to mention a dry martini, called “Louis’ Mixed Drinks.” It’s a beautiful Victorian-style book.
What’s the oldest book you have?
The oldest is from 1676. It’s a treatise on cider, so, it’s not directly about cocktails. And then in 1858 is the first book that actually mentions cocktails by name, “Fermented Liquors.”
How do you think New York’s cocktail scene has evolved over the past 20 years?
In New York, as I mentioned, Angel’s Share existed, along with a few other places. After that, you started seeing more places making classic cocktails. I was definitely happy when PDT, Death & Co. and Pegu Club brought in a whole wave of very educated bartenders making interesting drinks and the classics. Then it further progressed to a point where there were innovative drinks in both small and large bars. Now in New York, things make me a little bit nervous because it seems that all bars and restaurants feel obligated to have a cocktail menu, whether or not there is somebody there with a passion behind it. So, it’s a tricky place right now.
When you first started collecting your books and barware, did you imagine that cocktail culture would be where it is today?
No. I didn’t really see it taking off the way it did. Cocktail Kingdom only started importing barware from Japan later on because I knew bartenders wanted better tools. I never had one moment where I thought, “This is going to be extremely popular.” When cocktail bars started opening in secondary and tertiary cities, I was like, O.K., cocktail bars are going to be a thing.
Who do you think are the great cocktail writers today?
David Wondrich, the author of “Imbibe!” He also writes for the Daily Beast. He is absolutely my No. 1 favorite cocktail writer. Anything he writes, I read. If I disagree with him, then I think I probably have it wrong and he probably has it right. Jeffrey Morgenthaler has written a great book for people that are getting into cocktails, whether professionally or for home use. And then Philip Greene has a written a recent book, “To Have and Have Another,” about Hemingway and cocktails.
Who are your favorite bartenders in New York? Favorite bars?
I have a habit of starting to work with some of my favorite bartenders. So, Nico de Soto — he and I now own Mace together. He had an experimental club in London and then New York, and he was my favorite bartender. Also Masa Urushido and I are partners at Katana Kitten. He was one of my absolute favorite bartenders when he was at Saxon + Parole. Matthew Hunter at Eleven Madison Park. But I think my favorite bartender is not part of a fancy bar, not a place that makes cocktails at all, in fact. It’s in Port Jervis, N.Y., and it’s called the Venture Inn. And the bartender there, Ginger, I think, reads a room better than anybody I’ve ever seen in my life. She knows exactly when to fill up your glass.
Seven of the quirkiest cocktail recipes you’ve come across. Go!
There’s the Frankenstein Cocktail, from “Pioneers of Mixing Liquors and Cordials at Elite Bars,” where red kirsch, French vermouth, maraschino and orange bitters float between green chartreuse on the top and bottom of the glass Ernest Hemingway’s Death in the Afternoon from “So Red the Nose” combines absinthe and Champagne (the directions from the book say to “drink 3 to 5 of these slowly”) the Tin Roof from “The World’s Drinks and How to Mix Them” is described as anything that’s “on the house” the Baby Burns from
“Mixed Drinks and How to Make Them,” now known as the Bobby Burns, combines sweet vermouth, Benedictine and Scotch the Wedding Punch from “The Mixicologist” includes pineapple juice, lemon juice and syrup, port, brandy, vanilla bean and ambergris (a waxy, flammable material produced in the digestive system of sperm whales) the Monkey Gland from “Barflies and Cocktails” mixes absinthe, grenadine, orange juice and gin the Life-Prolonger, from “The Flowing Bowl: What and When to Drink,” includes a whole egg, sugar, sherry, port, crème de roses, and cream, all mixed together with ice and strained into a large glass.
Share All sharing options for: The $10,000 Ono Cocktail at XS Nightclub in Las Vegas
One of Eater Vegas' most iconic cocktails, the Ono at the Wynn's XS Nightclub, is all about over-the-top luxury. The cocktail for two costs a staggering $10,000 and features champagne that goes for some $500 per bottle, plus custom-designed glassware. The star ingredient is a rare cognac that retails for over $2,000 per shot: Rémy Martin Louis XVIII Black Pearl. Using the Black Pearl cognac as inspiration, XS devised a cocktail that would celebrate the cognac's flavor and scarcity. The name of the drink was inspired by the Polynesian god Oro who, as legend has it, brought a black pearl to the princess of Bora Bora. XS GM Yannick Mugnier explains that the drink was designed with men and women in mind, so the Ono also comes with a set of cufflinks and a gold, diamond, and pearl necklace.
"The cocktail is not about making money," Mugnier explains, "it's about extravagance." He says the cocktail has been a hit with "big winners" at the casino as well as customers looking for a special experience. So far about 25 have been sold since it was on the menu in 2009. The Ono isn't only a drink, but a celebration within the club. Each order served generates quite a bit fanfare, with a procession of some 20 XS employees, a presentation of the bottle of Black Pearl, and sparklers. Mugnier says: "When you buy the cocktail, everybody knows you bought it." Below, the elements of the Ono:
1. The Cognac
The inspiration ingredient for the Ono is also its star: Rémy Martin Louis XVIII Black Pearl cognac. It's a limited edition cognac — only 786 bottles were produced — and Mugnier describes it as the producer's "most premium." The Black Pearl is an extraordinarily smooth blend of 12 different eaux de vie — each aged between 40 and 100 years — and there are tasting notes of passion fruit, honeysuckle, ginger, and nutmeg. Mugnier says that the retail value of the bottle is $60,000 - $100,000, with a shot going for about $2,500. XS does not sell Black Pearl by the shot, and Mugnier only buys decanters two at a time. Each of the two cocktails gets half an ounce.
2. The Champagne
The champagne in the Ono is also a rare and pricey product, Charles Heidsieck 1981 Champagne Charlie. Cocktail buyers receive the whole bottle unopened upon ordering the cocktail, which calls for about four ounces of champagne per glass. Mugnier explains that the "Reserve Charlie" is still extremely bubbly, despite being an older vintage, and has dried fruit flavors. Mugnier estimates that a bottle would retail for about $500, and says they are difficult to come by because "every bottle is worth keeping." When XS decided to use the product they worked with a distributor to purchase as many bottles in the US that they could find, and Mugnier says that even now the club purchases the champagne whenever they find it. Mugnier adds that champagne ties into the nightclub setting, and also gives smoothness to the recipe.
3. The Rose Nectar
Another high-end ingredient, the Sence Rose Nectar the XS adds to the Ono is a syrup made from Kazanlak roses harvested in a three-week period from central Bulgaria. The pink rose nectar adds floral flavor and scent to the drink. Mugnier explains that it's quite a strong flavor, so the Ono only contains a quarter ounce to keep the drink balanced.
4. The Fruit
Along with the components above, the cocktail has half an ounce of fresh-squeezed orange juice and a quarter of an ounce of apricot puree. Mugnier says the orange juice recalls a Mimosa, adding both bitterness and sweetness to the drink. XS purchases its apricot puree because they find it difficult to keep the seasonal fruit at the bar. The apricot adds its distinct flavors along with an amber color to the drink.
5. The Assembly
Mugnier describes the Ono assembly process as "very ceremonial." When a patron orders the Ono, there is a procession of some 20 servers and sparklers so "everybody knows you bought it." A manager carries the cognac in its original box (because of the liquor's expense, the club prefers managers to carry it). A waitress carries and presents the champagne, and the assembly begins. The guest is presented with a tray full of custom glassware including two gold-rimmed Baccarat champagne flutes for the cocktail. On the tray are additional gold-rimmed shot glasses, which have the pre-measured orange juice, rose nectar, and apricot nectar. These are mixed together, then the cognac is poured into its own custom shot glass. It's added to the two flutes, which are then topped off with champagne.
At this time guests are also presented with two pieces of custom-designed jewelry: a set of sterling silver Mont Blanc cufflinks and an 18K gold necklace with a black pearl and a diamond. The cufflinks have stingray skin and gold layered with an XS logo. The necklace was designed by a Las Vegas jeweler and also features a gold XS logo. The stingray skin ties into the ocean theme of the Ono's name, and the black pearl is honor of the cognac. Ordering the expensive cocktail is a full-blown experience, and Mugnier explains that it's really best for "people who like attention."
Staff mistakenly sell Lafite grand vin as second label
In 2018, it was reported that a sales employee in China mistakenly sold a bottle of Château Lafite Rothschild grand vin as its much cheaper second wine ‘Carruades de Lafite’.
At the time, the ex-negociant price for the 2017 Château Lafite Rothschild was €420 a bottle, while Carruades de Lafite was €130 a bottle ex-negociant, according to Liv-Ex.
It is reported that when the store contacted the customer and asked for a recall, the client claimed he had already drunk the bottle.
Next up in our green Chartreuse cocktails: the Bijou! This one is another classic cocktail This drink is named for the colors of glittering jewels of the three liquors that make it up. It’s been around for over a century, with a spirit-forward flavor that’s crisp and herbaceous.
The father of modern bartending himself, Harry Johnson, invented this cocktail in the 1890’s. He named it for the colors of jewels represented by the liquors: clear gin for diamond, red for vermouth, and green for Chartreuse (bijoux means jewels in French).
Ingredients: Gin, sweet vermouth, green Chartreuse
Is a Thermomix worth it?
- CHOICE experts recently tested the latest model of Thermomix, the TM6, which retails for over $2000
- Although this high-performing machine scored highly in our tests, our experts still have a safety concern about the latest model so don't recommend it
- We test a range of all-in-one machines for all different budgets in our kitchen labs to help you find the appliance that’s right for you
With its hefty price tag of more than $2000, adding a Thermomix to your kitchen collection is a significant investment. Now that there are plenty of competitor all-in-one machines also available at a range of prices, it's important to weigh up all your options before you buy.
Is a genuine Thermomix really worth splashing the cash on? It's worth considering if you're going to use it every other day, or if it's going to sit neglected at the back of your appliance-rammed cupboard.
The TM5 Thermomix has now been superseded by the latest model, the TM6.
What is an all-in-one kitchen machine?
All-in-one machines, such as Thermomix, combine multiple features such as slow-cooking, food processing, steaming and mixing, letting you make thousands of different recipes from homemade bread and curries to pasta sauces, stock pastes, yoghurt, ice cream and nut butters.
"All-in-one appliances combine several appliances into one, which can free up precious cupboard and bench space," says CHOICE home economist Fiona Mair.
In fact, the latest Thermomix model has a compact design that takes up only slightly more surface area than an A4-sized sheet.
"This style of appliance is great for people who are just starting out setting up their kitchen or for keen cooks who want to get rid of multiple appliances in favour of just one," says Fiona.
Our CHOICE home experts recently tested the latest Thermomix model, the TM6, in the CHOICE kitchen labs as part of our review of all-in-one machines.
The machines we tested range from budget brands such as the Kogan all-in-one machine priced at $350, through to the mid-range KitchenAid Cook Processor at $799, and up to the higher end of the price scale with models such as the Kenwood kCook Multi Smart at $1699 and the Thermomix TM6 at $2269.
Get the best supermarket buys that topped our tests in one easy email.
Get the best supermarket buys that topped our tests in one easy email.
What can a Thermomix do?
The Thermomix TM6 does the job of more than 20 appliances, allowing you to chop, beat, blend, whip, weigh, mill, knead, mince and more. You can use it to whip up everything from banana bread and scones to butter chicken, pumpkin soup, pizza dough or mashed potato – the recipe possibilities run into the many thousands.
The TM6's Wi-Fi connectivity gives you access to 50,000-plus recipes from the touchscreen.
Here are just some features of the Thermomix TM6:
- 20 functions and 12 modes including sous vide, slow cooking and fermenting for making yoghurt.
- 2.2L stainless steel bowl housed in high-grade plastic.
- Touchscreen cooking and Wi-Fi connectivity.
- 120 pre-programmed recipes, plus a further 80,000 recipes to search via the Cookidoo online recipe library/app – a six-month subscription is included with your purchase and costs $49 per year after that.
- Integrated scales 24-month warranty plus service centres available.
- Ability to use step-by-step guided cooking, pre-set recipes or manual cooking (our testers note that using the machine manually can cause some safety issues).
The Thermomix is designed to help you whip up a dizzying array of dishes, including soups and stews.
CHOICE experts review the latest Thermomix
CHOICE kitchen expert Fiona Mair notes that the standout features for her that differentiate the Thermomix from other cheaper models is its general performance, and its pre-programmed recipes and Wi-Fi connectivity that gives you access to a huge database of step-by-step cooking guides and recipes.
"When it comes to all-in-one appliances, you get what you pay for," she says. "Cheaper all-in-one appliance brands such as Aldi's Mistral and Kogan have limited instructions and recipe guides as compared with the more expensive brands, which can be an issue if you've never used an all-in-one appliance before."
"Using one of these appliances is a different way of cooking and preparing foods, so initially you'll need guidance and specific recipes. These are features that the more expensive brands are better at delivering.
"If you're considering buying an all-in-one machine to replace most of your kitchen appliances, my advice would be to choose a brand that has excellent instructions with basic recipes, plus continued support and updates."
CHOICE tip: In our full review of the Thermomix TM6 we compare it with other machines, including the TM5 Thermomix, to give it a detailed score on performance, how easy it is to use and safety.
Our kitchen experts used the TM6 Thermomix to make honeycomb, following a recipe in the Cookidoo recipe database.
Reasons to buy a Thermomix
- Compact. Unlike other kitchen appliances that need to be dragged out and pieced together every time you need to use it, the Thermomix is surprisingly compact with minimal parts. It's designed to live on the benchtop and with a flick of a switch it's ready to go.
- Hands free. The Thermomix is set-and-forget, with a timer and the ability to stir while cooking &ndash great news for busy (or distracted!) cooks who might be called away from the kitchen while trying to put dinner together. Best of all, this feature ensures no burning or overcooking.
- A plus for nutrition. If you've ever battled to get your kids to eat their vegies, the Thermomix is a great partner in crime when it comes to sneaking vegetables into meals. With a powerful set of blades it can pulverise carrots, celery, broccoli and more which can be blended into pasta sauces, risottos and soups.
- Cooking from scratch. It makes a breeze of cooking from scratch. Muffins can be whipped up and shoved into the oven in minutes. Biscuits and even pastry are equally easy and fast. Other fast favourites include smoothies and juices &ndash all whipped up in seconds. Easy for beginners, too. The pre-programmed recipes and guided cooking functions mean that even a complete kitchen novice can follow the step-by-step instructions and produce some pretty impressive basic dishes such as pizza dough or biscuits.
- Ongoing support for updates and services. Vorwerk (the manufacturer) continually updates its technology and the TM6's Wi-Fi connection means that you are able to access new software updates as they become available. There are also physical dedicated service centres you can visit for repairs and service.
- Getting creative. If you're feeling adventurous you can even use your Thermo to whip up things like your own laundry detergent, body scrub and moisturiser.
Reasons to avoid a Thermomix
- It can't brown or caramelise very well. This is due to the small surface area of the jug. If you want to slow cook, the timer can be set for a maximum of 8 hours.
- It's not a substitute ice-cream maker. This may or may not be an important feature for you! While you can use the Thermomix to make the custard base for an ice-cream, then freeze and whip in the Thermomix, it doesn't actually churn ice-cream.
- A different way of cooking. Learning to cook differently is a bit of a drag at first. It took some time, effort and practice to learn how to get the best out of my machine. If you aren't time pressured and love to spend an hour sipping wine and lovingly stirring your risotto then this may not be the machine for you.
- No safety cut-off for speed when heating above 60°C. This is the reason why we haven't been able recommend the Thermomix in our tests. See below for more on Thermomix safety.
Is the Thermomix safe to use?
Thermomix in Australia was fined $4.6 million in April 2018 for misleading customers about the burn risks of their TM31 model. At the time, CHOICE testing had found the TM5 Thermomix to be an excellent all-in-one kitchen machine but we suspended our recommendation due to substandard customer care.
As a result of the fine, Thermomix offered to upgrade any customers who had bought the TM31 model between July 2014 and 23 September 2014 to the newest model at the time, the TM5. The ACCC allegations about the potential safety risk in 2014 did not relate to the Thermomix TM5 or TM6.
Although the TM6 performs well in our tests, we would like to see a safety cut off for speed when heating above 60°C before we recommend this productCHOICE kitchen expert, Fiona Mair
The Thermomix Facts website currently states: "We believe that all Thermomix models are safe to operate when used appropriately and in accordance with manufacturer's instructions and the user manuals. With all kitchen and electrical appliances, there is inherent risk of injury. It's important appliances are used in line with the manufacturer's instructions and user manual."
Our kitchen experts agree that the TM6 model includes improved safety features, however there are still some concerns in case users choose to operate the machine manually.
Fiona says: "The new safety feature in the latest TM6 model is that it will deactivate the temperature if the user exceeds speed 6 when using the heat setting manually. This is still an issue if the contents has been heated to 100°C as it's still able to blend the very hot contents at high speed, which presents safety concerns.
"Although this product performs well in our tests, we would like to see a safety cut-off for speed when heating above 60°C before we recommend this product," she says.
Looking for all in one kitchen machines?
We've tested to find you the best.
What do Thermomix owners say?
CHOICE staff member Clarissa has owned a Thermomix for seven years and says she uses it at least once every day.
"I use it for loads of things – smoothies, baking, cooking sauces and dips and things like dukkah," she says. "Today I will be making pizza dough and pizza sauce for homemade pizza. I also frequently do all-in-one meals (bangers and mash all at the same time is a favourite in our household)."
Of the expense, Clarissa says: "It is expensive, however if I were to break it down and weigh it up against how often I use it, I would say it is probably worth it. I would be curious to try a cheaper competitor as well, though."
Another staff member and Thermi owner Kate says: "I bought a Thermomix when my youngest was a baby and I used it quite a bit because I was home all the time. I really like the built-in recipes as it makes it super easy to use, although we don't use it that much for cooking full meals.
"Despite not using it every day, I do think the expense is worth it. Whenever I do use it, I marvel at its simplicity and functionality. Not needing to get out a bunch of chopping boards, scales, multiple bowls, pots and pans etc. is amazing."
I use it for everything: cooking main meals, grinding, making smoothies, mixing dough and more. It is also great for kids to use with minimal supervisionThermomix owner Karen
Thermomix fan Karen is onto her second machine – her first she owned for 13 years before upgrading recently to the newest model.
"I use it for everything," she says. "Cooking main meals, grinding, making smoothies, mixing dough and more. It is also great for kids to use with minimal supervision. If you broke the expense down to a cost per year, my Thermomix would cost me $140 per year so far, so I think it's worth the investment as opposed to buying a cheaper machine that you have to replace every couple of years. This type of cooking is not for everyone but you really need to see it in action before you dismiss it."
Where can you buy a Thermomix?
You can't buy a Thermomix from a standard retailer. They're sold by independent consultants, who hold 'Cooking Experiences' in home and workplaces to show the features of the machine. Once you purchase, your consultant will deliver your Thermomix for an introduction, and are supposed to be available to you for advice, ideas and assistance with your machine.
40+ Easy Mocktail Recipes
Whether you love entertaining large groups or having a few family and friends over, you want to be a good hostess and provide for everyone. While we usually are busy thinking of the menu and what drinks we will serve, we sometimes forget that people either don&rsquot drink alcohol or can&rsquot drink alcohol.
You may also need ideas to serve at a baby shower or have kids + teens at your event or holiday dinner. We&rsquore also seeing a huge trend of many people ditching alcohol but still want a good drink. There are so many delicious drink ideas you can make and serve that don&rsquot have to include alcohol.
We&rsquore sharing over 40 drink ideas that everyone can enjoy below. From summer parties to holiday dinners, you&rsquoll find something on this list that will work for everyone at your party. Most of these drinks are made individually, so you can enjoy one at any time without making a huge batch.
If you love pink and light drinks, this pink cranberry mocktail is one to add to your list. It will be a sweet summer drink to have on hand while you&rsquore out hanging out on the deck, enjoying this warm weather.
This colorful mocktail is perfect for a brunch pairing! Grab our recipe for this Ginger Rose Mocktail.
For Thanksgiving last year, we created this delicious and full of life mocktail with an ice ring for our dinner.
If you love tea drinks, this blueberry smash tea mocktail is one to add to your list.
If you love a good sangria drink but without the alcohol, this sangria mocktail is the perfect fall drink. We make our sangria in the instant pot, but you can make it on the stove. Grab the recipe and add it to your list of recipes to try this fall.
Are you a shark week fan? If so, this is one shark drink you&rsquoll want to give a try! Our Shark in the Water mocktail is such a fun drink and a way to celebrate shark week!
With summer just around the corner, this is a sweet + fruity drink to have on deck.
I&rsquom a big Coca-Cola fan, and I love to try drink ideas mixed with it. This mocktail is excellent to pair with game day appetizers.
A few years ago, I tried this delicious mocktail at Disney Springs. I came home, and we recreated this Capri mocktail.
We&rsquove recently shared essentials you need to have on your non-alcoholic bar cart. We love the brand of non-alcoholic spirits called SeedLip. They have a variety of spirits that are great to use in a mocktail.
Rey Sol Anejo Tequila – $300
The amber-golden tequila you’ll find in the stunning sun-shaped bottles of Rey Sol Anejo Tequila is aged for half a decade in French oak barrels. The woody notes are bold and prominent, leading to a flavor profile that finishes with a nutty sweetness. This is an ideal digestif, best served after a hearty meal of red meat and paired with coffee and cake.
A Cocktail Recipe Worth Celebrating
After doing the most important exercise EVER, what do you say we toast to democracy with a brand new cocktail recipe and then commit to staying engaged with the work this world so desperately needs? (Here are some great accounts to follow as a start and here’s a guide for having courageous conversations.)
A cocktail recipe that’s perfect for cozing up during the fall and winter temps?
Yeah, we thought it sounded pretty good, too. So, let’s do it! Say hello to the Canelazo.
Photos courtesy of Ron Barcelo Rum
This one comes from Ron Barcelo Rum, which was founded by Julian Barcelo in 1930 in Santo Domingo. The brand quickly gained popularity throughout the Dominican Republic, and was soon exported internationally throughout the Caribbean, Europe, and the Americas. Today, it’s the top exported dark rum in the world and is available in more than 70 countries.
And, this Canelazo cocktail recipe? Well, it just screams fall and winter in the best way possible.
Here's How Much These Iconic Antiques From the Past 30 Years Are Worth Now
Do you have any of these valuable items hiding in your attic?
Helaine Fendelman knows her antiques. Since 1984, she's appraised more than 1,594 items in 188 "What Is It? What Is It Worth?" columns for Country Living. Now, the New York City appraiser is looking back and reevaluating 40 of the most memorable objects from years' past. Here are Fendelman's 40 most memorable antiques worth money, from antique furniture, art, collectibles, antique toys, dishes, and more.
What it was worth (1984): $750
What it's worth now: $15,000
This beautiful piece of designer luggage appeared in Fendelman's very first column for Country Living in 1984.
What it was worth (2004): $300
What it&rsquos worth now: $65
This cowboy-covered lunch box is now worth less than a fourth of its original appraised value, but we still love the Western theme.