Tagged With booze

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Dessert and cocktails both come after dinner, but combining them is a tricky business indeed. The best boozy desserts neatly split the difference between sugary treats and nightcaps; the worst are indistinguishable from mild physical assault. Sadly, the latter is far more common than the former - but it doesn't have to be.

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Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week was kind of hectic for various reasons, so I feel the need for something insanely streamlined, even by our standards. I want to pour, stir and sip, and maple syrup is going to help me get there.

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The success of most parties hinges on the quality and amount of booze served and, while serving a big bowl of punch is easier on the host or hostess, serving a punch that people will keep coming back to it is a little trickier. A good punch is so balanced that one might not even realise there was any ethanol floating around in there, and we're going to show you how to make a really good one. (You should, of course, always tell people if you're serving them booze.)

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As we approach Halloween, there will be much talk of making your own Snickers or DIY-ing candy corn. I usually leave that stuff alone, as the Snickers bar has already been perfected. If I'm going to make my own candy, I want it to be unique, special, and -- why not? -- boozy.