Jazzing up Juices and Waters
HOT AND COOL: Reinterpret Bloody Marys with the hot pepper touch. JUICED UP: El Torito Restaurants' Mexico City menu promo offered the Agua de Granada...
Cornering the Classics Market
When 5:00 p.m. rolls around, the kid in all of us does a Fred Flintstone: We race to gain separation from work, and to begin enjoying the rest of our...
Sipping the Light Fantastic
The following light spirits are probably new to you. That's because there exists a realm of award winning, world-class spirits that remains largely outside...
Getting Comfortable with Italian Wines
VINO BLANCO: Italian whites are much different from the highly oaked Chardonnays common in the U.S. When you are offered wines like Vino Nobile di Montepulciano,...
Summer Thirst-Busters
Summer Thirst-Busters There is nothing ambiguous about thirst. Summer breeds it like heat and mosquitos. Busting that parched feeling is not something...
Raspberry Mojito
Yield: 1 serving. 1 Tbsp. + 1 tsp. ToraniRaspberry syrup 1 Tbsp. fresh lime juice 4 mint leaves 1-2 shots (1/8-1/4 cup) light rum 1/2 cup cold club soda...
Building a Better Beer List
FOOD-FRIENDLY: It's time to bring on the brews that complement your restaurant's food. It's easy to surprise people with beer. Give them a bite of old...
Wines for the Times
The recession and 9/11 have had a stifling effect on restaurant wine sales, but not on the enthusiasm...
