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Helmed by Chef Danny Elmaleh, Mercato di Vetro restaurant in Los Angeles features rustic, seasonal Italian cuisine prepared in open kitchens throughout the unique space, and offers a cocktail menu inspired by international cuisines. The five-spice blend is a mix of star anise, cinnamon, fennel seed, cloves and Sichuan peppers mixed with superfine sugar to balance the beverage. Matt Erickson, vice president of restaurant operations, says, “We used the five spice blend because it is complex enough to stand up against the bold flavors of the drink. Hennessey, unfiltered saké, freshly squeezed lemon juice, and crushed raspberries are all powerful flavors so we looked ingredients that would balance the flavor profile and add a bit of silkiness.”
- blend of equal parts five-spice and super fine sugar
- 4 large raspberries
- 1 1/2 ounce Hennessey
- 1/2 ounce Nigori, an unfiltered sake
- 3/4 ounces lemon juice
- 1/2 ounce simple syrup
- 1/4 ounce Cointreau
A modern classic, the Bramble cocktail is probably the best-known blackberry cocktail. It's a British creation from the 1980s, and a tall and refreshing gin sour that pairs lime juice and simple syrup with your favorite gin. The blackberry comes into play via crème de mûre, a sweet-tart (and often overlooked) liqueur in which the berry shines.
The blackberry malt pairs a single malt whiskey with fresh blackberries to create a delightful cocktail. That style of Irish whiskey is most often reserved for sipping straight, but it's a brilliant backdrop for the combination of blackberry and lime. Sparkling water tops the drink and transforms it into a refreshing whiskey cocktail for hot days.
Author: Gotham Foodie
Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey! View all posts by Gotham Foodie
Cardamom is no stranger to drinks, though it’s rare in cocktails. This spice is both sweet and pungent, adding a sort of smoky warmth and almost bittersweet, lemony flavor to drinks. Either the whole pods are infused into warm drinks or crushed for cold ones. Ground (or powdered) cardamom is used as well.
Cardamom is often found alongside other warming spices, including anise, cinnamon, cloves, ginger, orange, and vanilla. Best known for making authentic Turkish coffee and masala chai, it's a great addition to many coffee cocktails and tea drinks. You’ll also find it in some mulled wine and classic wassail recipes.
This spice is making its way into modern mixology as well. For instance, it’s used to make a cardamom simple syrup that sweetens the spiced pomegranate martini, in which it’s set against pomegranate. Cardamom pods are also muddled with pink peppercorn in an intriguing genever cocktail called the aura in me.
15 Big Batch Cocktails Guaranteed to Delight a Crowd
Whip up one of these large batch cocktails or punch recipes pre-festivities, and you&rsquoll be free to join the celebration. (Because nothing dulls a party faster than getting stuck behind the bar.)
Repeat after us: You are the host, not the bartender. But the best way to make sure you don’t get trapped mixing drinks all night is to plan ahead, and the best way to plan ahead where bartending is concerned is to turn to big batch drinks and punch recipes. To get you out from behind the bar—with a drink in hand, of course—we’ve devised a roster of supersized, festive cocktails ranging from a refreshing Minty Moscow Mule to an icy Hard Cider Slush designed to fuel your holiday revelry (or any sort of festivities) without ever requiring a cocktail shaker, a bar spoon, or a muddler.
These batch cocktails range from the sweet to the complex, so there’s sure to be a drink to suit your taste𠅊nd the vibe of the party. The cocktail mixer options range, too, so your favorite is sure to be included somewhere. And because big batch recipes are so generously proportioned, if you want to make yours a little stronger or a little weaker, you’re free to do so. Now go forth and mix.
15 Copycat Cheesecake Factory Recipes
Famous for its namesake dessert, The Cheesecake Factory features many more five-star dishes on its menu. From pasta and shrimp to cheesecake galore, here's our roundup of our home cooks' remakes.
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Guy's Ranch Kitchen
Not a fan of eggs, Guy Fieri is in a great mood because his chef friends are making an almost-eggless brunch! Aarti Sequeira starts off with Halloumi Cheese Bites with Beetroot Chutney and turns brunch on its head with Pineapple Upside-Down Cornbread Muffins. Michael Voltaggio dishes up a spin on a pasta favorite with his "Caci-Oat" Pepe. He also mixes up Grapefruit Daiquiris. Justin Warner bakes Cherry Almond Granola and fuses East and West with Bagels topped with Miso Cream Cheese and Ikura. Jonathan Waxman offers up Skirt Steak Tacos and a uniquely delicious Tarte Tatin.
Not Your Grandma's
Guy Fieri is looking for a spin on some classic family recipes. Maneet Chauhan makes Palak Paneer and a halwa-inspired Carrot Cake. Ming Tsai combines a Chinese favorite, pot stickers, with all-American cheesesteak then wows the crowd with his banana leaf-wrapped bass. Jonathan Waxman creates Polish Pierogis inspired by the French countryside, a wood-fired oven Roast Chicken and a Sidecar cocktail that'll drive you wild. Plus, Guy's son Hunter makes his ranch kitchen debut with Fish Tacos inspired by his Grandma Mimi and Tortilla Chips with his own Salsa Roja.
Guy Fieri presents his chef friends with a vegetarian challenge, and Elizabeth Falkner makes Curry Cauliflower and Swiss Fondue Naan Pizza as well as travel-inspired Mapo Tofu. Aarti Sequeira brings the spice with her all-veggie Thai Red Curry and lights up the room with a sweet Carrot Halwa. Michael Voltaggio livens things up with a Green Juice Martini and prepares Mushroom Milanese. Finally, Justin Warner whips up a very Veggie Tamale and delicious Cherry Bomb Clafoutis Bites.
Where's the Crunch?
It's crunch time, and Guy Fieri is putting his friends to a texture test. Traci Des Jardins is first up with a tasty and tangy Crunchy Michelada and gets cheeky with Beef Cheek Tacos Dorados. Gerry Garvin tempts Guy with some Crispy Shaved Brussels Sprouts and a Southern Fried Tilapia Po-Boy. Aaron May goes deep with Onion Rings Chicharron and soothes his sweet tooth with Pistachio Brittle with Sea Salt. Christian Petroni makes classic Fried Calamari with Spicy Red Sauce and honors his mom with her Crispy Chicken Cutlets.
The Cheap Cuts
Guy Fieri and his chef friends are all about making dishes with the cheap cuts. Aarti Sequeira whips up some healthy Vegetable Pakoras along with her hometown favorite, Mangalore Buns. Michael Voltaggio starts off with a bold and boozy Brass Monkey before making a meal out of Mussels Escabeche. Justin Warner creates a faux queso for his Tacos con Lengua and spices things up with Sichuan-Inspired Cabbage. Jonathan Waxman beer-braises a Lamb Shoulder with Onions and Turnips and brings this feast to its sweet end with his delicious Applesauce and Maple Cake.
Favorite Sunday Suppers
Guy Fieri and his chef friends make their lazy-day favorites. Eric Greenspan goes all in with his Chicken Schnitzel with Black Olive Brown Butter Sauce and all out with a Banana White Chocolate and Pretzel Skillet Cookie. Antonia Lofaso makes a rich Seafood Fra Diavolo and pairs it perfectly with Charred Rapini. Marc Murphy creates an Escarole Salad with Anchovy Vinaigrette to go with his Baked Four-Cheese Spaghetti. Crista Luedtke goes gluten-free with her garbanzo bean-based Socca and shares one of her restaurant classics, Boon Brussels Sprouts.
Guy Fieri's chef friends give a tour of the town with some restaurant favorites. Eric Greenspan stirs a Ruby Red and Tarragon Paloma before revisiting a French favorite, Rabbit with Rosemary Spaetzle and Onion Soubise. Antonia Lofaso stays fresh with Vietnamese Spring Rolls and goes fishing with Olive Oil Poached Cod. Marc Murphy dreams of Morocco with a Chicken and Merguez Tagine before coming home to his French roots with Raspberry Souffle. Crista Luedtke grills up a Charred Little Caesar Salad to go with her New Mexico Chili Rubbed Tri-Tip with Avocado Salsa.
Game Day Challenge
Guy Fieri gives his chef friends a game day challenge in the kitchen. Eric Greenspan fries Fingerling Potatoes and serves them with Onion Dip and Caviar before sandwiching some Nashville-style Hot Chicken Tenders on soft Hawaiian Rolls. Then, Eric sweetens the day with Funnel Cake served with Blueberry Marmalade and Whipped Yogurt. Antonia Lofaso treats her Bloody Maria to a lot of tequila and braises some Oxtail Tostadas coupled with Pickled Cabbage, Radishes and Avocado Crema. Marc Murphy goes old-school with classic Lasagna and scores a goal with Twice-Baked Lobster Stuffed Potatoes.
I Dream of Chocolate
Guy Fieri and his chef friends have chocolate on the brain and in the kitchen. Rocco DiSpirito goes all out with Lobster served in White Chocolate Vanilla Bourbon Gravy plus Bacon and Chocolate Monkey Bread. Elizabeth Faulkner starts at the source with Mayan Cocoa Nib Spiced Pork Tenderloin and serves a boozy Chocolate Nog-a-Rita. Jet Tila mixes up some mole for his Mole Poblano Chicken Wings and gives Rocco a run for his money with some Salted Chocolate Banana Bread. Michael Voltaggio makes Cocoa "Blackened Steak" and digs deep for Smoked Carrots with Coffee Mole Dirt.
A Bowl of Lemons
Guy Fieri gives his friends lemons, and they make anything but lemonade. Eric Greenspan makes a citrusy Tom Collins with Black Pepper and Cherries before diving into some beautiful Broiled Lobster with Lemon Sabayon and Fregola with Lemon Parsley Pesto. Antonia Lofaso serves Steamed Clams with Charred Lemon, Preserved Lemon, Parsley and Calabrian Chili to go with Spaghetti with Lemon, Pecorino and Parmesan, and lightens things up with puffy Pavlova with Lemon Curd Whipped Cream. Marc Murphy makes tender Fried Calamari with Lemon Aioli and some Chicken Scallopini with Lemon Caper Sauce.
Guy Fieri asks his chef friends to make their childhood favorites. Maneet Chauhan makes a delicious Goat Lukhmi with Mango Mint Chutney and Shahi Tukra, a deep-fried filo dough treat. Guy's son Hunter makes Chicken "Parm-eroni" based on childhood camping trips and his favorite Garlic Bread. Ming Tsai makes "Ming's Bings," a gluten-free update on an ancient Chinese treat and a mean but Meatless Chinese Spaghetti. Jonathan Waxman starts with Mango Margaritas and whips up an ode to his favorite diner meal, "Joe's Special." Then, he spices things up with Noodle Kugel with Jalapeno Roasted Shallots.
Guy Fieri asks his chef friends to make some road-trip favorites. Duskie Estes fries up crispy Cauliflower with a Tahini Dipper, Labneh and Smoky Eggplant and dives right into richness with her Pork Belly Gyro. Gerry Garvin whips up a delicious Crazy Burger topped with a fried egg and sweetens things up with a Warm Doughnut Bread Pudding covered in Crispy Bacon. Aaron May creates a dangerously Boozy Date Shake to sip on while preparing his Puffy Tacos. Christian Petroni makes his own Clam Chowder and brings some spice to life with Spaghetti Amatriciana.
Bring on the Street Food
Guy Fieri is craving homemade street food from his chef friends. Rocco DiSpirito is inspired by Italy and makes crunchy Flatbread with Stracchino then travels east for Japanese-Style Street Meat using a custom binchotan grill. Traci Des Jardins mixes things up with a Bun Bowl and fried Churros with Mexican Hot Chocolate Spice Mix. Aaron May recalls a rainy day in London with delicious Fish and Chips and goes underground with a black-market Nutcracker. Jet Tila fills his plate with some Filipino-style Lumpia Eggrolls and a Pork and Pate Banh Mi.
Guy Fieri and his chef friends are planning a picnic. Domenica Catelli starts the party with a Tennessee Tart cocktail before grilling up some Lamb Sandwiches with Apricot and Jalapeno Relish. Gerry Garvin serves a simple yet luxurious Lobster Cocktail and jumps to dessert with his Southern Pound Cake. Aaron May builds a Cobb Salad in a Jar to pair with Tomato Sandwiches with Blue Cheese Mousse and his Radish and Cucumber Salad. Christian Petroni gets sweet on Sugar Snap Peas with Brown Butter and Horseradish and roasts some Asparagus with Parmesan, Breadcrumbs and Lemon.
Easter Brunch: Raspberry Scones
Brunch is one of my favorite meals and I wish every celebration could be a brunch. I love the sweet breakfast foods mixed with the savory lunch foods along with juices, coffee and, maybe, a little mimosa. Easter is one of those perfect brunch holidays. The beautiful spring weather, the pretty Easter outfits, the fun egg hunts, it’s definitely a daytime celebration. Scones are such a great brunch food because they are quick and pretty easy to make. These raspberry scones are so delicious, they will be the star of the Easter brunch.
For this recipe, you need your basic scone ingredients (flour, sugar, salt, cold butter, an egg and some buttermilk) with the addition of lovely, fresh raspberries.
Like I said, these raspberry scones are pretty simple to make but be forewarned, it does get a teeny bit messy folding in the raspberries. A little mess is oh-so worth it though for this yummy scone!
Advanced: Chambord Rob Roy
A classic Rob Roy is essentially a Scotch Manhattan—that𠆝 be Scotch plus sweet vermouth and bitters. Here, we’re keeping that template but adding in Chambord, a nice contrast to smoky blended Scotch. It’s a stiff, substantial drink with just a pleasant note of raspberry in the background.
Instructions: In a mixing glass with ice, combine 2 ounces of Scotch (we’re using Famous Grouse), 3/4 ounce of Chambord, and 1/4 ounce of Carpano Antica sweet vermouth. Add one dash of Angostura. Stir until well-chilled. Strain into a chilled cocktail glass. Garnish with a lemon peel—twisting it over the surface of the glass, to spray its citrus oils𠅊nd a raspberry.