Binny's Blog

Try Binny's Home Bartender “Tree of a Perfect Pear” sparkling wine cocktail recipe made with Prosecco, spiced pear liqueur, Cointreau and lemon juice. It’s the perfect Thanksgiving cocktail for kicking off the festivities.

This pumpkin soup is garnished with crème fraîche, pumpkin seeds, and pumpkin seed oil and is simple to make yet sophisticated enough to serve as an early course for more formal Thanksgiving celebrations or autumnal dinner parties. The soup itself is naturally sweet, a little spicy and velvety smooth. The embellishments take it to the next level.

El Diablo cocktail, an unconventional blend of Tequila, Crème de Cassis, lime and ginger beer. It’s a surprisingly delicious cocktail recipe invented by Vic Bergeron aka Trader Vic. We use Añejo Tequila, Jules Theuriet Cassis and Fever Tree ginger beer.

We're joined by 21 Seeds founder Kat Hantas for a virtual mixology session with her flavored tequilas.

The Whiskey Hotline is joined by Jesse Estes, 2nd Generation of Tequila Ocho, for a tasting of the award winning Ocho lineup.

Cranberry sauce is often overlooked on a lot of families' holiday tables, but to me it's such a great, simple way to really brighten up the plate. The cranberry sauce also has the added benefit of pairing well with both wine and just about everything on a traditional holiday plate, making it a perfect bridge between your wine of choice and the wide array of flavors on your menu.

Join the Whiskey Hotline and Sofia Partida for a tasting of Partida Tequila's newest offerings, the Roble Fino line.

Join Binny's Wine Educator Alicia B. and Wine Specialist Chris S. to explore Cotes du Rhone and Cotes du Rhone Villages and how to pair them with your Thanksgiving dinner.

It’s Thanksgiving weekend and you have a ton of leftovers and maybe you’re less inclined than in other years to go out for brunch. Stay in, use those leftovers to create something completely different and soul satisfying.

Hash is a fantastic way to repurpose leftover meat whether it’s corned beef, roast beef or turkey. This version has the flare of New Mexico making for a spicy Thanksgiving weekend brunch or even dinner.