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The Mercedes-Benz Fashion Week in New York is underway and fashion fans everywhere are on the edge of their seats, looking out for the hottest trends. If you can’t be in the middle of the action that doesn’t mean you can’t tune into the fun. Have your fashion-forward friends over for a Fashion Week viewing party that will make you feel like you are sitting right off the runway!
You friends should arrive dressed to impress and your décor should be just as cutting-edge: think sharp angles with a minimalist flare for a modern high-fashion style. Your menu should be all small bites that are easy to nosh on and socialize with. And of course, you should have the most fashionable cocktails for your guests to enjoy.
With the help of Polar Seltzer, naturally flavored seltzer water, you can create cocktails and mocktails that will appeal to a calorie-conscientious fashionista. Check out these fun recipes to pour at your next event!
Drink Up The Publicist Recipe
Drink Up The Patron Recipe
Drink Up The Market Editor Recipe
Recipes From Paris’s Burgeoning Cocktail Scene
Paris is no longer a champagne-in-a-flute-only city. Sure, there have always been isolated haunts like Harry’s Bar for a Bloody Mary and the Hemingway Bar at the Ritz for a great martini. But in the last few years, cocktails — shaken and stirred, curated and crafted, frozen and slushed, one more outrageous and sophisticated than the other — have invaded and conquered. To celebrate the victory, Doni Belau, who writes a Paris travel guide, visited 55 bars in six weeks — and culled her sips and findings into the recently released book “Paris Cocktails” ($18, Cider Mill Press).
Belau starts with some of the rules of French cocktail culture: “Do clink glasses with everyone in the group, wishing each other ‘Santé’ (to health)” “Do not open the champagne before your guest of honor enters.” (O.K., champagne has not completely lost its place in the City of Light.) What follows is a delicate balance of chic and kitsch references — cosmos and at least one “Midnight in Paris” mention make an appearance — and no shortage of drinks inspired by French artists (Picasso), writers (Flaubert) and revolutions (1789), shared by some of the city’s finest mixologists.
Below, and in honor of Paris Fashion Week, Belau shares a recipe from her book.
The Devil Wears Prada Gets Its Own Cocktail Just in Time for Fashion Week
It’s time to break out your best Miranda Priestly impression.
With New York Fashion Week underway, there’s no better time to pop The Devil Wears Prada into your DVD player, move at a glacial pace and kick back with a cocktail.
So even if you can’t afford one iota of what’s showing in the tents at Lincoln Center this week, you can still indulge in this drink from TOY, a Meatpacking District hotspot in New York City.
The Devil Wears Papaya
- 6 oz. vodka
- 5 oz. papaya juice
- 5 oz. apple cider
- 5 – 6 pieces of sugar cane
- 4 fresh limes
- 1 green apple
- 2 tsp. raw sugar
- 2 tsp. cinnamon
Dice apples and cover with cinnamon and sugar. Then in a large pitcher combine vodka, papaya juice and apple cider. Squeeze two limes and drop into punch. Stir vigorously.
Garnish with lime wheels. Stir diced apple into punch. Finish with sugar cane pieces. Serves two.
Death & Co: Modern Classic Cocktail Recipes
David Kaplan: I love the romance and beauty of cocktail culture and didn't see it represented in the range of books that were out. There are some fantastic books on technique, cocktail history, spirit production, and books of recipes but not so many, or any that I saw, that give you the look and feel of being in a cocktail bar. Cookbooks often do a great job of this, such as A Day at El Bulli or Peter Meehan's Momofuku book. They give you a look and feel in to the life of the restaurant, on both sides, from a guest's experience and what it is to run the restaurant. I wanted to accomplish the same. We also set out to speak about what it is to really create cocktails, and hopefully empower the reader to do so for themselves, or at least be able to reinterpret our recipes for what they have in their home bar, or get inspiration for their own cocktails.
HB: To what do you attribute the rise in artisanal cocktails?
DK: The rise in cocktails is directly related to the rise in great food. If a town has an exceptional restaurant scene a good cocktail scene is sure to follow. I think this has to do with guests general awareness of what they're consuming, the want for a story behind every ingredient, the longing for some connection to what they're eating or drinking. Media has also played a strong part as cocktail culture has grown, media has pushed it in to a great snowball effect. You now see classic cocktails of every sort of show or media platform, cocktails have very much hit the mainstream. I had a conversation with a friend, actually a bartender, years ago and he asked when I thought cocktails would pass as a fade. I answered that eating well has never gone out of fashion, and drinking well, now that we understand what that is again, will never go out of fashion either.
HB: What's the secret to a great cocktail?
DK: Great ingredients, balanced recipe, and skillful technique. Cocktails can be incredibly easy or absurdly complex to execute, but the end result should always seem equally effortless.
HB: Favorite ingredient?
DK: Vermouth. I typically gravitate towards stirred drinks of various base spirits with bianco or blanc vermouth, or dry vermouth.
Created by: Brian Miller, 2008
One of our servers asked me to make her something stirred and boozy. So I threw four of my favorite spirits into an old-fashioned template, splitting the base four ways. These brown spirits needed something to tie them together. Avery Glasser (of the bitters company Bittermens) happened to be sitting at the bar, and he suggested trying his mole bitters. It was like lacing up a shoe.&mdashBM
1/2 oz. Rittenhouse Rye 100 Proof
1/2 oz. Buffalo Trace Bourbon
1/2 oz. calvados
1/2 oz. H by Hine cognac
1 tsp demerara syrup
2 dashes angostura bitters
1 dash Bittermens Xocolatl Mole bitters
1 lemon twist and 1 orange twist, to garnish
Stir all the ingredients over ice, then strain into a double rocks glass over one large ice cube. Garnish with the lemon and orange twists.
Created by: Scott Teague, 2013
This drink comes from me not taking myself too seriously. I wanted to make something that looks like it could come from TGI Fridays but tastes like a Death & Co drink.&mdashST
2 oz. Flor de Caña extra-dry white rum
3/4 oz. lemon juice
1/4 oz. ginger syrup
1/4 oz. orgeat syrup
1/4 oz. acacia honey syrup
Peychaud's bitters, to garnish
In a pilsner glass, gently muddle the blackberries. Fill the glass with crushed ice. In a shaker, whip the remaining ingredients, shaking with a few pieces of crushed ice just until incorporated. Strain into the glass. Garnish with a thin layer of bitters and serve with a straw.
Created by: Thomas Waugh, 2008
My friends and I used to go to Dolores Park in San Francisco and drink beer mixed with fresh fruit from the farmers' market, like the Germans do. My favorite combination was pineapple with IPA, which inspired this drink, named after the B-side to EMF's hit song "Unbelievable."&mdashTW
2 oz. Tanqueray No. Ten gin
3/4 oz. velvet falernum
1 oz. pineapple juice
1/2 oz. lemon juice
Green Flash IPA
1 mint sprig, to garnish
Short shake all the ingredients (except the IPA) with three ice cubes, then strain into a pilsner glass filled with crushed ice. Top with IPA. Garnish with the mint sprig and serve with a straw.
Meet the mixologists and authors on October 7 at The Bowery Hotel for cocktails and a book signing. Tickets available now at Eventbrite.
7 Delicious Easy-to-Make Summer Cocktail Recipes
1. Summer Watermelon Spritzer
2oz CÎROC Summer Watermelon
6oz Soda Water
Garnish: Large watermelon slice, a sprig of mint, and lime wheel
Preparation: Add CÎROC Summer Watermelon and soda water into highball glass filled with ice. Gently stir, place large watermelon slice into the glass and garnish top with sprig of mint and lime wheel.
Summer Watermelon Spritzer
2. Backyard Lemondade
1.5 oz the Botanist Gin
.75 oz Fresh Lemon Juice
.75 oz Fino Sherry
.5 oz Simple Syrup
2-5 Strawberries (halved)
5-7 Mint Leaves
Preparation: Add all ingredients into a cocktail shaker. Add ice and shake. Strain into a Rocks Glass. Garnish with mint leaves or a halved strawberry.
3. Blueberry Fields Forever
2 oz Gin
.5 oz Fresh Lime Juice
¼ cup Fresh Blueberries
2 oz Tonic Water
Preparation: Add the Gin, fresh lime juice and fresh muddle blueberries into a shaker. Gently muddle. Add ice and shake. Fine strain over ice into a Highball glass and top with tonic water. Garnish with fresh mint and blueberries.
4. Cointreau Cucumber Basil Fizz
0.5 oz Fresh Lime Juice
3 Slices of Fresh Cucumber
4 Basil Leaves
2 oz Soda Water
Preparation: Combine all ingredients apart from soda water in a cocktail shaker. Add ice and shake until well-chilled. Strain into a chilled wine glass. Top off with soda water.
Cointreau Cucumber Basil Fizz
5. The Original Rum Punch
1.5 oz Mount Gay Eclipse
.75 oz sugar syrup
.5 oz lime
3 oz water
Lime or orange wedges
Preparation: Put all ingredients in a punch bowl. Add crushed ice. Stir and serve.
6. Ravo Lavender Rose
2 oz Ravo Vodka
1 oz rose simple syrup
0.75 oz Chase Elderflower Liqueur
0.5oz lemon, juiced
Zonin Sparkling Rose Wine, to top
Lavender sprigs and edible flowers, for garnish
Preparation: Combine ice, Ravo Vodka, rose simple syrup, Chase Elderflower and lemon juice in a cocktail shaker. Shake well. Strain into a coup glass and top with sparkling wine. Garnish with a Lavender sprig and edible flowers.
7. Mexican Mule
2 oz YaVe Blanco Tequila
1 oz Ginger Syrup
1 oz Lime/Lemon Juice
Lemon Wheel or ginger candy garnish
Preparation: Fill the glass with crushed ice. Pour 2 ounces of YaVe’s Blanco Tequila over the ice. Squeeze in that lime or lemon juice and add the ginger syrup. Top it all off by garnishing it with a lemon wheel.
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Tastemakers Share Their Favorite Cocktail Recipes to Beat the Winter Blues
From warming whiskey cocktails to rum-laced libations with tropical flavors, these cocktail recipes are a must-have for your arsenal this season.
A warming winter cocktail is the perfect reward after a long week working from home, a busy day on the slopes, or preparing for and welcoming a loved one or two into your home. We've rounded up more than a dozen tastemaker cocktail recipes to help you beat the blues, warm up from the inside out, and make celebratory moments feel even more special this season. Whether you prefer a festive cocktail with bubbles, a warm beverage served in a mug, or an exotic libation that reminds you of a favorite tropical vacation, we have you covered. Just pull out your favorite fancy cocktail glasses, pick a playlist, lay out a few snazzy cocktail napkins, and get mixing!
"What is it about drinking a cocktail in a martini glass that makes us feel so glamorous&mdashlike Cary Grant and Grace Kelly?" Garten writes in her new cookbook, Modern Comfort Food.
While this cocktail recipe is perfect for a holiday gathering, it's just as ideal for sipping all winter long. Plus, we could all use the antioxidant boost from the pomegranates this time of year.
Get the recipe here.
Darlington is a wine and spirits expert, journalist, and author of seven books. His Royal Pimm's Cup recipe is featured in Booze and Vinyl: A Spirited Guide to Great Music and Mixed Drinks, a book about the best cocktail recipes to enjoy while you savor some of the best albums of the last 60 years.
"People probably think of the Pimm's Cup as a summer cocktail, but it is the ideal oyster pairing, and oysters are tastiest now when the ocean is at its coldest," says Darlington. "I like to play against the winter blues by mixing this vibrant Royal Pimm's Cup garnished with mint, cucumber, and citrus (also in season). A splash of dry sparkling wine makes it a 'royal' Pimm's Cup. It's a pick-me-up in a glass for cold, gray days."
André's Royal Pimm's Cup Recipe
3 ounces dry sparkling wine
Sprig of mint, for garnish
Combine Pimm's, cucumber, and orange in a high ball or Collins glass and gently muddle. Top with ice and sparkling wine. Garnish with a sprig of mint.
The Brooklyn-based tastemaker, author, and stylist jazzes up the classic old fashioned with seasonal citrus and a delightful honey-rosemary simple syrup that would make a thoughtful gift for your favorite cocktail connoisseurs.
Athena's Blood Orange Old Fashioned
For the Honey-Rosemary Simple Syrup:
For the cocktail:
1 ounce blood orange juice
2-3 dashes aromatic bitters
1 tablespoon Honey-Rosemary Simple Syrup
To make the simple syrup: Bring water, rosemary, and honey to a low boil and simmer for 5 minutes.
To make the cocktail: Place bourbon, blood orange juice, aromatic bitters, and simple syrup in a cocktail shaker, and shake to gently combine. Pour over ice cube into a classic whiskey glass.
Addison is the mastermind behind Assouline's award-winning cocktail book Cocktail Chameleon. The renowned designer, producer, and entertainer is an event expert, and his gorgeous cocktail recipes reflect his design prowess and hosting know-how.
"Should you come across some leftover rosé (or is that an oxymoron?), this is a clever way to carry summer forward into the colder months," writes Addison in Cocktail Chameleon. "Served warm, this spiced cocktail combines the wine with bourbon, orange juice, cranberries, and the wonderfully warming spices that keep winter at bay. Similar to mulled wine, where the mixture is warmed in a pot over the stove or in a slow cooker, you can simply set it to simmer on low and a few hours later enjoy a warming cup of Winter Rosé Sangria to take the chill off a cold winter&rsquos day."
Mark's Winter Rosé Sangria Recipe (serves 5)
1/2 cup fresh or frozen cranberries
4 ounces apple cider or unfiltered apple juice
2 ounces fresh orange juice
1/2 vanilla bean, split lengthwise and scraped
5 cinnamon sticks and 5 orange wheels, for garnish
In the slow cooker, combine all ingredients (except for garnishes) and cook on high, stirring occasionally, for 2 hours. Transfer to a saucepan, and cook on low for 1 hour and stir more frequently. Lower heat to warm and hold until ready to serve. To serve, remove cinnamon sticks, vanilla beans, and cloves, then garnish each serving.
Indulge in Some Hot Cocktails
Festive and full of good cheer, these warm drinks will bring comfort to cold nights ahead.
There’s nothing like sitting bundled up outdoors around a firepit, or even indoors to escape the chill, with a hot drink to warm the hands, body and mood. Like a Southside in summer, warm cocktails and other drinks want winter. There are classics, like glühwein, Irish coffee and Tom and Jerry, or you can always toss a shot of brandy into a cup of hot chocolate or tea.
For these festive warmers, well endowed with spirits, home bartenders can use mugs or coffee cups glass ones are nice. Bear in mind that the drink is hot, so the container needs a handle. Seasonally decorated cocktail napkins are as necessary as tinsel on the tree.
Here are several warm drinks for sipping before or even after dinner. There’s a fairly classic mulled wine, a smoky tea-based warmer that relies on Lapsang Souchong tea and peaty Scotch for its charred allure, and a riff on hot buttered rum from Ivy Mix and Julie Reiner, two stars in the New York bartending galaxy who run a seasonal menu called Sleyenda at their Brooklyn bar, Leyenda. The cappuccino “egg nog,” an eggless concoction, requires an espresso maker or at least a milk frother for its topping.
Adapted from Quality Eats, Quality Italian and Quality Bistro restaurants in New York City
2 cinnamon sticks, plus more for servings
1 teaspoon whole allspice
3 cups (1 bottle) rich but dry red wine like zinfandel
2 tablespoons lemon juice
Orange wheels for garnish
1. Place sugar, cinnamon sticks, cloves and allspice in a 2-quart saucepan. Add ½ cup water. Bring to a simmer and when sugar has dissolved, simmer for 5 minutes, stirring.
2. Add the wine, Bénédictine, Cognac and lemon juice. Bring back to a simmer. Remove from heat and pour into a pitcher, straining out the spices. Divide among mugs or heavy stemware, garnishing each with a cinnamon stick and a slice of orange. Serve warm.
Winter and Smoke
1 teaspoon Lapsang Souchong leaf tea or 1 tea bag
3 ounces smoky Scotch, like Laphroaig or Lagavulin.
2 lemon wheels for garnish
1. In a small saucepan brew tea in 6 ounces water. Add 3 star anise, the cardamom and pepper. Bring to a simmer and cook on low heat for 5 minutes. Stir in the lemon juice, honey and Scotch.
2. Pour into 2 glass mugs, garnish each with a star anise pod and a lemon wheel, and serve.
Nightmare Before Christmas
Adapted from Sleyenda in Brooklyn
2 tablespoons (1 ounce) passion fruit purée or lemon curd
2 tablespoons pineapple juice
½ tablespoon salted butter in a single pat
1. Combine rum, passion fruit purée, honey, pineapple juice and lime juice in a small saucepan. Bring to a simmer, stirring, until the ingredients are well blended. Pour into a prewarmed coffee mug.
2. Top with pat of butter and serve.
“Egg Nog” Cappuccino
Ground coffee for a 2-ounce espresso, regular or decaf
2 tablespoons brandy or other spirit
1. Brew the espresso into a cup or mug (at least 6-ounce capacity). Stir in the sugar and brandy.
2. In a separate container, foam the cream by machine or with a frothing wand. Spoon it over the spiked coffee, dust with nutmeg and serve.
4 Delicious Low-Proof Cocktails: Why Less (Alcohol) Is Actually More
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Photo: Courtesy of GreenRiver
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Is the high-proof, high-concept cocktail on its way out? Bartenders—and with them their patrons—are turning to lower-proof, lighter offerings in the form of aperitifs or so-called session cocktails or shims. These lower-ABV (alcohol by volume) sips won’t overpower the flavors of your supper, and you can have a couple, even on a weeknight.
“I’ve been seeing an increased interest in lower-proof drinks over the past year or so, probably as a reaction to the spirit-forward—that is to say, all-booze!—drinks that were very popular a few years back,” says Brother Cleve, the cocktail consultant behind Boston bars like Empire and Red Lantern. He likes to flag his lower-proof offerings as “light and refreshing” on cocktail menus, and for home mixologists, he suggests chilled red or white Lillet, maybe with a spritz of seltzer or lemon slice. “One sip and you’ll think you’re on the beach at St. Barth’s,” he says.
Pamela Wiznitzer of Seamstress on New York’s Upper East Side, a “Campari-and-soda girl,” agrees there’s been a shift: “There’s a huge movement toward a more healthy lifestyle and going out even if you don’t feel like drinking heavily. Many of the top cocktail bars are offering lighter-style drinks that guests enjoy just as much as full-proof cocktails.” She’s partial to an Americano (Campari, sweet vermouth, and soda water) or an Aperol spritz (Aperol, prosecco, and soda water).
Of course, the Tinder-fication of the dating scene might have something to do with the trend, too. “Bar Pleiades sees a lot of first and blind dates, and understandably, there’s a bit of nervousness that comes along with that,” says Darryl Chan, head bartender of Café Boulud’s Upper East Side cocktail lounge, who suggests a Bamboo (with sherry, vermouth, and orange and Angostura bitters). “People are constantly sipping and killing a drink quickly. If your drink is a Manhattan, the date will get real interesting, real fast!”
At first popular with in-the-know service-industry types, session drinks—often made with fortified wines like sherry and vermouth, bitter liqueurs like amaro, and even beer and sake—are finding their way into shakers across the country. Acorn and Brider in Denver both dedicate menu space to “low-booze” selections for those who want something less potent—or who are still getting used to the altitude Cambridge’s Harvest begins its drink menu with a lighter, appetite-stimulating section called Amuse. In San Francisco, just-opened Leo’s Oyster Bar features a selection of low-proof drinks meant to pair with lingering dinners at the bar.
- 1 1/2 oz. Reposado Tequila, such as Patron or Pura Vida
- 1/2 oz. Mezcal, such as Kimo Sabe
- 1/4 oz. Agave Syrup
- 1 dash Angostura Bitters
- Ancho Chili Powder, to Rim Glass
- Rosemary Stalk
Preparation: Light rosemary on fire and cover it with glass, allowing smoke to fill it. Roll one edge of glass in ancho chili powder. Add all other ingredients to old fashioned glass. Add ice cube. Stir to combine.
15 No-Fuss Backyard BBQ Side Dish Recipes
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!