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Easy sprinkles ice cream recipe
Make more fun your ice cream at home with this easy sprinkles recipe. Don't miss it!
Pisco Punch
Knocking back a glass of Pisco Punch is a boozy part of San Francisco’s history. This potent cocktail traces back to the 1890s, when a bartender named Duncan Nicol invented it in SF. This recipe, adapted from San Francisco bartender and Small Hand Foods proprietor Jennifer Colliau, is an easy three-ingredient drink to mix: Simply shake pisco, lemon juice, and pineapple gum syrup together and serve with a pineapple wedge if you’re feeling fancy.
Sherry Splash
This light, delicate cocktail combines the dry, salty flavor of manzanilla sherry with herbaceous gin and floral elderflower liqueur. Stir together a few of these for guests as an elegant after-dinner drink. What to buy: Manzanilla sherry, made in the coastal town of Sanlúcar de Barrameda in southern Spain, is a very dry sherry with a touch of saltiness from the sea. You can find it in the wine section of well-stocked grocery or liquor stores or online.
The Crushed Grape
This elegant, floral, blush-tinged cocktail is a great way to use up a bunch of grapes. Muddle fresh red grapes with pisco—a brandy actually made from grapes—shake with ice, and strain before topping with champagne and a lemon twist. What to buy: Pisco is a brandy distilled from South American white Muscat grapes. It can be found at well-stocked liquor stores or online.
Virgin Pomegranate-Lime Rickey
A classic summer cooler, a lime rickey can be mixed up with gin or bourbon or, for a virgin rickey (like this one), with fruit syrup. Either rendition is equally bubbly, limey, and thirst-quenching.
Little Italy
I first tried a version of this cocktail at Audrey Saunders’s Pegu Club in Manhattan. A sip later, I was hooked. If you are a Manhattan Cocktail drinker and want to change things up a bit, try this recipe. Angostura, traditionally used in a Manhattan, is replaced with cynar. What to buy: Cynar is an Italian bitter apéritif made from about 13 herbs and plants, the most predominant of which is artichoke. It can be purchased at most liquor stores or online.
The Last Word
This Prohibition-era cocktail is equal parts herbaceous Chartreuse, gin, sweet maraschino liqueur, and sour lime juice. It’s complex, balanced, and totally satisfying. What to buy: Maraschino liqueur is a relatively dry liqueur with a subtle bitter-almond flavor; it can be found at any well-stocked liquor store.
Exploding Sidecar
The 2010 Oscar-winning film The Hurt Locker, about an Army bomb squad unit in Iraq, calls for a drink that sparks the palate and detonates the senses. We present … the Exploding Sidecar.
Chocolate "Egg Nog" Pudding Macchiato with Exotic Seasonings
CHOW.com asked chefs from a handful of our favorite restaurants to create better versions of seasonal lattes, with quality ingredients. Here’s former Spot Dessert Bar chef Pichet Ong’s interpretation. It’s a cross between a pudding and an eggnog latte, with condensed milk foam and a hint of passion fruit.
Irish Coffee
Our classic Irish coffee recipe comes from Dutch Kills, an equally classic bar in Long Island City, New York. The warm, revivifying cocktail was said to be popularized in the 1940s by Joseph Sheridan, a chef in the port city of Foynes, Ireland. In 1952, Irish Coffee was introduced to San Francisco by the Buena Vista Cafe. Sheridan’s recipe was written with the effortless poetry of the Irish: “Cream—rich as an Irish brogue; coffee—strong as a friendly hand; sugar—sweet as the tongue of a rogue.