Frozen or on the rocks, the daiquiri is a swank cocktail with a bit of old-fashioned appeal. From banana to mint to Chambord, these easy recipes reveal the secrets to making daiquiris in just about any flavor.See Popular Daiquiri Recipes
No reason to dirty a measuring cup. Simply fill the 6-ounce limeade can to measure the rum for these party drinks.
Fresh fruit and rum make this frozen drink sweet and delicious.
A staple at any cocktail bar is a daiquiri, and this drink is a good starter for bartending newbies. Use a shaker to mix ice, dark rum, lime juice and simple syrup before straining the concoction into a martini glass.
This refreshing five-ingredient ice takes only 10 minutes.
Serve this summery honey-sweetened rum, mango juice, papaya, and ice cream beverage in tall chilled glasses.
Use fresh peaches or strawberries to make this favorite rum drink.
You'll feel like you're on a tropical getaway with this refreshing strawberry-coconut cocktail. To keep it cool in warmer weather, freeze fresh berries for 30 minutes before blending. Variation: For a nonalcoholic version, omit the rum and add 1/2 cup additional strawberries.
Just four ingredients and ice cubes make a delicious summer punch. Make a nonalcoholic version by choosing the pineapple juice instead of rum.
We never met a strawberry we didn't like. Especially at this time of year, when the beautiful summer berries are either in season or on their way, nothing seems to make as much sense for dessert as strawberry shortcake, strawberry pie (go on, make a pie with strawberry and rhubarb, too, for a classic June dessert), or just-plain strawberry with cream. Maybe with a little sugar.
Learn to make mixologist Nate Greene's cocktail recipe for the refreshing gin and grapefruit drink, the Rosy Cheeks, and learn about making a shrub.
The great thing about bananas is that right off the tree, they're a lot like the best kinds of quick bread: moist, substantial, sweet. They've been around forever (they were cultivated by cavemen in southeast Asia) and come in an endless variety (there are even pink ones -- who is going to bring me the pink banana? Who??)
I'm lucky: I live within walking distance of one of the best farmers markets here in town. But because it's one of the best, I've learned to get up early on Saturday and get there before nine. That's when a legion of bright-eyed fitness fiends with rolled-up mats under their arms start showing up for the free yoga class in the park, where they form an enormous concentric circle and begin their sunrise salutations (again, the class is free, so a hundred or more people show up). Afterwards, radiating good karma and namaste, they descend on the market, noread more
Peaches and Tea: A group cocktail recipe for Super Bowl Sunday so you can enjoy the game and get out of the kitchen.
Quick, name a recipe you make with basil. If this were Family Feud, you know what the number one answer would be, right? Ummm, could it be, pesto? (Survey says: 100!) Despite its supreme versatility, we can all be guilty of a remarkable lack of imagination when it comes to basil, one of the most prolific and deliciously fragrant garden herbs out there. I can't count the number to times I've bought a bunch of basil (with fresh pesto in mind, of course), only to let the unused leaves sit neglected in my fridge, going all sad and black atread more