TIP OF THE DAY: Bitters In Your Coffee

Many “cocktail households” have a bottle of Angostura bitters, to splash into a Manhattan or other recipe. In fact, you can add bitters to still or sparkling water, regular or diet soda, hot or iced tea and coffee. If you follow food and beverage trends, you’ve no doubt seen the Renaissance in artisan bitters. In…
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TIP OF THE DAY: Café Liégeois

We made this recipe yesterday, for National Coffee Day. Instead of our favorite after-dinnner coffee—a steaming cup of French or Italian roast with a shot of coffee liqueur, substituting for dessert—we celebrated with a Café Liégeois (lee-eh-ZHWAH). It’s a parfait with layers of iced coffee, ice cream and whipped cream (which is called chantilly—shon-tee-YEE—in French).…
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RECIPE: Spiked Iced Coffee & Iced Espresso

Iced Russian Coffee. Photo courtesy DeLonghi.   Iced coffee with a shot of vodka: Now there’s an idea for chillaxing on a summer day. You can have an old school Black Russian or a White Russian (recipes). Or, you can add vodka, tequila or rum to iced coffee. De’Longhi, maker of premium espresso machines, sent…
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TIP OF THE DAY: How To Dissolve Sugar In Cold Drinks

Sugar dissolves slowly in cold liquids. Photo by K.G. Toh | CSP   As most people have discovered, table sugar is slow to dissolve in cold drinks. Whether you’re sweetening iced coffee and iced tea or making a sweet cocktail, there are better products to use than conventional granulated sugar. Superfine Sugar Pick up some…
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