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When devising a signature drink for the Seelbach Hotel in Louisville, Ky., Adam Seger drew inspiration from the cocktails made with cava and Spanish brandy that he had tasted at a Spanish restaurant Wishing to create something that would resemble a pre-Prohibition drink, he replaced the brandy with Old Forester, a bourbon with a long heritage in Kentucky, and the cava with Korbel Brut, the sort of sparkling wine that would have been available to a Louisville bartender in the early years of the 20th century The drink comes across as a mash-up of a manhattan and a Champagne cocktail: refreshing and just peculiar enough to keep you interested
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Get Grapefruit-Jalapeno Mignonette Recipe from Food Network
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This is the best-selling summer cocktail at Ralph Lauren's Polo Bar in Manhattan, where it is regarded as "summer in a glass." A critical ingredient is French grapefruit liqueur, or pamplemousse, a relatively new spirit that contributes aroma, a touch of sweetness and a bitter edge, even in a small dose It marries superbly with rosé wine Consider adding a splash of it to a glass of rosé Champagne.
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This is an easy and delicious fish recipe.
Ingredients: white fish, butter, white wine
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Dale DeGroff's ode to tequila, made with añejo, blood orange juice, Clément Créole Shrubb liqueur, and sparkling rosé.
Ingredients: tequila, blood orange, liqueur, wine
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This Boothby cocktail recipe, essentially a Manhattan topped with sparkling wine or champagne, is a San Francisco classic.
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Get Pomegranate-Ginger Sparklers Recipe from Food Network
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Honey-flavored butter and cooking wine are the secrets to tasty sauteed Brussels sprouts made quickly.
Ingredients: butter, onion, brussels sprouts, wine
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Get Beef Meatballs and Sauce with Rigatoni Recipe from Food Network
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I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.