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Thumb_8263_Shrimp Bisque

Thumb_8263_Shrimp Bisque

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_17935_Applejack Cocktail

Thumb_17935_Applejack Cocktail

Applejack is a traditional American alcohol made from distilled hard cider. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_15280_Gin Sling

Thumb_15280_Gin Sling

The original slings appeared at the end of the 17th century and were meant to serve as a shot-in-the-arm before breakfast. Eventually, gin became the default alcohol for slings. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_15350_Ken's Eggnog

Thumb_15350_Ken's Eggnog

My uncle Ken’s eggnog is the real stuff. We favor a combination of dark rum and cognac, but I think Ken used half rum and half brandy. No matter -- just mix it up at least 3 weeks before you plan to drink it (4 weeks is best), as the flavors mellow and blend over time. Read more about this recipe at Hogwash.

Thumb_13580_Manhattan

Thumb_13580_Manhattan

How can such simple perfection be so screwed up by so many? A Manhattan must have bitters. It isn't a Manhattan without bitters; it's just whiskey and vermouth, with a cherry to add to the disguise. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_17919_Apple Cider Caramel Cake

Thumb_17919_Apple Cider Caramel Cake

Apple cider reduced into a rich caramel sauce is baked right into this decadent, buttery cake. Bourbon, vanilla, cinnamon and ginger round out the flavors. The cake is great on its own, or with coffee or a scoop of ice cream.

Thumb_17250_Grilled Rib-Eye Steak With Red Wine Marinade and Herbed Oil

Thumb_17250_Grilled Rib-Eye Steak With Red Wine Marinade and Herbed Oil

If you want a crunchy surface on your steak, baste the meat with oil, rather than the water-based marinade. Read more about this recipe at The Washington Post.

Thumb_18192_Steaming Spiked Cider

Thumb_18192_Steaming Spiked Cider

Whenever I smell hot apple cider brewing, I think of the late fall and winter parties my parents threw. Read more about this recipe in Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist.

Thumb_18197_Cider Cup

Thumb_18197_Cider Cup

It’s different enough from its brother-in-law, the Blackberry Cup, that to only list the Cider Cup as a variant of said in-law encourages a lack of confidence in this beauty. Read more about this recipe in Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist.

Thumb_17664_Green Apple Champagne Cocktail

Thumb_17664_Green Apple Champagne Cocktail

A splash of Champagne makes this a classier twist on the popular apple martini. Read more about this recipe at the Washington Post.

Thumb_18351_Bay Scallops Braised In Apple Cider

Thumb_18351_Bay Scallops Braised In Apple Cider

Don't let that leftover gravy go to waste -- use all the meaty richness to braise some scallops. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21211_Dubonnet Cocktail

Thumb_21211_Dubonnet Cocktail

French Dubonnet is considered an aromatic wine, and while usually drunk straight on the rocks, it makes for one heck of a drink when mixed with gin. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.


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