Drink Blog of the Day Archive

it’s very refreshing and slightly rich, and therefore deserves some respect, so when to eat (drink). I recommend a weekend afternoon. Sunday, preferably, if only because that’s when the newspaper is fattest. Kick up your heels with a glass and a spoon, read about Linsanity and enjoy.

I have often associated sangria with summer. There is just something about that fruity sweet wine mixed with delicious liquor soaked fruit and screams outside summer party.

It’s basically a simple pineapple smoothie, featuring some healthy Greek yogurt, banana, and my favorite smoothie ingredient — fresh ginger! All in all a delicious, light, and wonderfully fresh tasting citrus smoothie.

I drink this for breakfast every morning. It's easy to make, keeps my blood sugars stable, gives me energy and fills me up--the perfect way to start the day in my opinion.

I’m calling it a caramel frappé. It’s lighter than a milkshake, and as refreshing as an extra-creamy ice coffee. I use decaf coffee that is freeze-dried and dissolves in cold water, but you can use any kind of coffee.

I have been seeing avocado smoothies popping up here and there during my explorations of food blogs lately, and today was high-time to try one myself. I mixed up a blueberry smoothie this afternoon, because blueberries are a lower-carb fruit. Results= success. It gives a creamy, mellow taste and texture, plus plenty of heart-healthy fats and vitamins.

I love marmalade drinks, such a nice and velvety consistency on the palate as you drink them!

Upon a recent visit with the doc, daikon was suggested to aid with digestive issues I was experiencing. Armed with nature's prescription, I took to the books to find ways to incorporate the daikon, a rather mild, crispy member of the radish family, into my diet. I combined several elements of the recipes I saw, added a few of my own, and came up with a surprisingly refreshing tonic I'll be drinking every morning during lent.

"Carmen Sandiego" is a cocktail mix of ingredients pilfered from all over the globe - Poire William from Germany, cachaça from Brazil, balsamic vinegar from Italy, Cointreau from France, bitters from oranges harvested in the West Indes. And can't you just see Carmen enjoying a cocktail after making away with Machu Pichu?

So this month in the Food Network magazine, my pal Bobby shares his coconut almond hot chocolate. He uses half regular milk and half coconut milk. But I wanted to take things one step further and see if this would be just as good totally vegan – using all coconut milk.

Raise your hand if you have Pisco, lime, sugar, eggs, bitters and a blender. You have all the ingredients to enjoy the national cocktail of Peru at home and this recipe will show you how you can share the Pisco love with all your friends.

These margaritas will certainly liven up your weekend, both refreshing and delicious. They are super simple to make, the only catch being, you need fresh limes, it really makes a difference. Make these at your next party, they are sure to be a hit.

When I was younger a local coffee house had a drink called the cinnamochanilla. As you can imagine it was a mocha with cinnamon and vanilla syrup. I thought it would be fun to recreate this drink in Martini form.

The Infurator's aroma contained rye notes and I detected the Herbsaint's anise and Andrea picked up more on the cherry notes. The rye's malt and a slight fruit note from the dry vermouth and Cherry Heering filled the sip.