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contributor-photographer-Hallie-Burton · contributor-prop stylist-Brooke Deonarine · contributor-recipe developer-Kelly Kubala · drinks · love food · recipe ·

Sparkling Strawberry Mojito

Serves 1

Cocktail Ingredients

  • 4 fresh strawberries, plus additional for serving
  • 20 mint leaves, plus additional for serving
  • ½ oz rosewater simple syrup
  • 2 ½ oz white rum (Plantation 3 Stars)
  • 1 oz fresh lime juice
  • 1 oz sparkling rosé (Crémant d'Alsace Brut, Nature Rosé 2017)

**Rosewater Simple Syrup Ingredients

  • ½ cup granulated sugar

  • ½ cup water

  • 2 tsp rosewater

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article · contributor-article-by-Art and Cook · contributor-photographer-Hallie-Burton · contributor-prop stylist-Brooke Deonarine · drinks · entertainment · how-to · love food ·

How to Frost a Glass

Pro Tips

  • If you check your glass after an hour and it’s not looking frosted, don’t sweat it. The frosted look becomes more pronounced when the air around the glass is room temperature. Briefly removing your glass from the fridge just might turn it from see through to misted over.   
  • Why stop with beer? Frosted wine glasses go great with a crisp white wine, and misty highball can be nice for certain cocktails. Just be careful when freezing thinner glassware, they’re more delicate than mugs or pint glasses. 
  • You can freeze any liquid around the rim of your frosted glass, giving its future contents a burst of extra flavor. Once your glass is nice and frosty, briefly remove it from the freezer and dip the rim of your glass in a small pool of whatever strikes your fancy. Lime juice for a Mexican lager? Grenadine with rose? Bloody Mary mix for an instant Michelada? If you get creative, the possibilities are endless.
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Classics · contributor-photographer-Hallie-Burton · contributor-prop stylist-Brooke Deonarine · contributor-recipe developer-Becca Jacobs · love food · recipe · soup · tomato bisque · vegan ·

Vegan Tomato Bisque

Serves 4 to 6

Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 Tbsp tomato paste
  • 4 garlic cloves, chopped
  • 1 tsp dried basil
  • 2 tsp dried oregano 
  • 3 cups vegetable stock 
  • 1 (28 oz) can whole san marzano tomatoes
  • 1 (13.5 oz) can coconut milk
  • 1 tsp sugar
  • Optional: Calabrian chilis in oil
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