Recipe – Live Free and Rye Cocktail
Ice the glass 1.5 oz of the Flag Hill Straight Rye Whiskey 1.2 oz Lemon Juice (Freshly Squeezed Lemon) Top with Ginger Ale Stir Garnish with Lemon
A New Hampshire Perspective
The Wiggly Bridge Bleeding Heart premiered on a recent NH Today Weekend Radio Show. See the video here. The Bleeding Heart 2oz Wiggly Bridge Gin (or Vodka) 2oz Goya Passion Continue Reading →
Super Bowl 54 Sandwich Show February 2, 2020 San Francisco Forty-Niners vs. Kansa City Chiefs San Francisco Korean Steak sandwich is a crazy medley of flavors that all somehow make Continue Reading →
Levels of sweetness Extra Brut (most dry) Brut (most common) Extra Dry Sec Demi-Sec Doux (sweetest) Styles of Champagne What are the differences in style between a Blanc de Blancs, Continue Reading →
Also see the ‘Champagne’ Post. Mexican Shrimp Cocktail This recipe for Mexican shrimp cocktail (coctel de camarones) is fresh shrimp tossed in a homemade sauce with red onion, avocado, cilantro Continue Reading →
Below are the features recipes that were part of the 2019 Thanksgiving Day Show, which aired on Nov. 24, 2019 Caramelized Brussels Sprouts with Pistachios Servings: 8 Ingredients: 4 pounds Continue Reading →
Mexican Shrimp Cocktail This recipe for Mexican shrimp cocktail (coctel de camarones) is fresh shrimp tossed in a homemade sauce with red onion, avocado, cilantro and jalapeno. It’s a light Continue Reading →
Champagne 101 Radio Show Levels of sweetness Extra Brut (most dry) Brut (most common) Extra Dry Sec Demi-Sec Doux (sweetest) Opening Champagne To reduce the risk of spilling or spraying Continue Reading →
Eggnog Mousse TOTAL TIME: Prep: 15 min. + chilling YIELD: 4 servings Ingredients 2 teaspoons unflavored gelatin 2 cups reduced-fat eggnog (I used full fat) 2 tablespoons sugar (super fine Continue Reading →
Honey Segment January 22, 2016 Herbed Cheese with Pears, Pine Nuts, and Honey Cheese drizzled with honey is a traditional Mediterranean appetizer; when mixed with fruit and nuts, it makes Continue Reading →