Food & Drink

Vampire Punch
Makes 8 drinks, 6 oz. each
1/4 cup sugar
1/4 cup water
1/2 cup Campari
1/2 cup gin
1/2 cup fresh-squeezed orange juice
3 cups club soda, chilled
1/2 cup pomegranate seeds
1 orange, thinly sliced

I think September is one of the most beautiful months of the year. The heat of summer is behind us, and evenings provide a welcome crispness that invites us to set the table one last time on the deck or in the garden.
   

Summer is packing up and heading south. Bid it adieu and welcome autumn with this classic retro cocktail recipe—the boulevardier.
 
1 ½ oz. Angel’s Envy Bourbon
¾ oz. Campari
¾ oz. Alessio Vermouth Rosso (sweet)
Garnish: orange twist or Luxardo cherry
 

Having arrived in Paris with her husband, Amory, shortly following the city’s liberation during World War II, Copper finds herself aghast at the horrors still raging in the city.

In the 21st century, online reviews can make or break a business. Also in the 21st century, some reviews matter more than others. For example, a review from the late international icon, Prince.

But, we’re getting ahead of ourselves.

Joseph Kanon is a master of the nearly-undetectable “slippery slope.”  In his novels, both the protagonist and the reader almost miss the spider web beginning to tighten from practically the first page.

CHERRY CHEESECAKE Cocktail

1 part vanilla vodka
2 parts cranberry juice
1 dash of grenadine

Shake with ice and strain into martini glass.

Signs of summer have arrived: Birds are tweeting, beaches are opening and the calendar is filling up with days-long sports tournaments for the kids.

Katherine Center writes of 20-something Margaret Jacobson, who is looking forward to two things—a new dream job and an engagement ring from her boyfriend, Chuck.  Although Margaret is afraid of flying, pilot-in-training Chuck persuades her to go on a short flight before what she assumes is their

Bull's Eye
 
1/3 cup lemon juice
1 can light beer
1 can ginger ale
2 Tbsp. sugar
ice

Pour lemon juice into a pitcher, and add light beer and ginger ale. Add sugar, stir until it dissolves and serve over ice. Cheers! Makes 4 servings.

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